Tuesday, October 31, 2006

Boulangerie Beans and Potatoes


2 tablespoons fresh thyme leaves, or 1 teaspoon dried thyme
3 cups cooked white beans, drained but still moist
Salt and freshly ground black pepper
3 medium russet or other high starch (baking) potatoes or all-purpose potatoes, peeled
1 cup vegetable stock (pages 101-102) or water
3 tablespoons butter

Preheat the oven to 325. Stir a tablespoon of the thyme into the beans, taste, and sprinkle with salt and pepper. Spread the beans in a baking dish and set aside.

Halve the potatoes lengthwise and thinly slice into half-circles. Lay the potatoes in overlapping rows to cover the beans. Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.

Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so. Sereve immediately or let rest for up to an hour and serve at room temperature.

Boulangerie Beans and Potatoes with Leeks: Approaching elegance: Cook 2 cups chopped leeks in butter until very soft--almost melting--about 20 minutes. Top the beans with the leeks and then the potato slices.

Bulgur Chili

Copyright: Mark Bittman, How to Cook Everything Vegetarian

2 tablespoons extra virgin olive oil
1 onion, chopped
2 bell peppers, any color, cored, seeded, and chopped
2 tablespoons minced garlic
3 tablespoons tomato paste
2 to 4 cascabel, guajillo, ancho, or other dried hot red peppers, soaked, cleaned, and chopped
3 cups chopped ripe tomato (about 1 1/2 pounds whole or canned; don't bother to drain)
1 quart vegetable stock or chile-soaking liquid or water
2 tablespoons chili powder
Salt and freshly ground black pepper
1 cup fine- or medium-grind bulgur
Sliced scallion, chopped cilantro leaves, grated Monterey Jack or cheddar cheese, and sour cream for garnish

Put the oil in a large pot over medium-high heat. When hot, add the onion, bell peppers, and garlic. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the tomato paste until it's evenly distributed and begins to color, another minute or two. Add the chiles, tomato, stock, chili powder, and a good sprinkling of salt and pepper. (My note: I would pop an immersion blender in the pot at this point to be sure there are no big chunks of chili or veggies left in the sauce.)

Bring to a boil and then turn the heat down so the mixture bubbles gently; cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in the bulgur and cook for 10 minute,s then turn off the heat and let sit until the bulgur is tender, about 15 minutes. Garnish as you like and serve hot or store, covered, in the refrigerator for up to 3 days before reheating.

Variations:

Add 2 to 3 cups cooked or drained canned kidney, pinto, black, or other beans.

Add 2 to 4 canned chipotle chiles, with their adobo, minced

French Lentil and Vegetable Soup


Copyright: Ina Garten
16 ounces lentils -- Small French green lentils are preferred over the larger brown ones.
boiling water
1 tablespoon olive oil
3 large onions -- chopped
3 cloves garlic -- minced
2 large leeks -- white and tender green parts only, chopped
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon chopped fresh thyme
1 teaspoon ground cumin
8 whole celery ribs -- chopped
6 medium carrots -- diced into 1/2" pieces
3 quarts chicken broth
1/4 cup tomato paste
2 tablespoons dry red wine -- or red wine vinegar
In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large pot (at least 5 quart size). Add onions, garlic, leeks, salt, pepper, thyme, and cumin. Cook over medium heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.Add the carrots and celery and cook until they begin to soften, about 10 minutes. Add the chicken stock, lentils, and tomato paste to the pot. Increase the heat to high, cover, and bring to a boil. Once boiling, uncover, reduce heat to medium-low and simmer, stirring occasionally, until the lentils are very tender (about 1 hour).
Stir in red wine and season with salt and pepper to taste. Serve with a drizzle of olive oil if desired, and a sprinkling of grated Parmesan.

Monday, October 30, 2006

Black Sesame Noodles


Black Sesame Sauce:

1/4 cup black sesame seeds

1/4 cup smooth natural peanut butter, without sugar or additives

2 medium garlic cloves, minced

1 tablespoon minced gingerroot

1 tablespoon sugar

1 teaspoon hot red pepper flakes

1/4 cup hot water

1/4 cup soy sauce

2 tablespoons rice vinegar

Remainder of Dish:

1 tablespoon salt
1 pound fresh linguine
1/2 medium English cucumber, scrubbed and shredded on the large holes of a box grater
1 medium carrot, peeled and shredded on the large holes of a box grater
4 medium radishes, scrubbed and shredded on the large holes of a box grater
2 tablespoons minced fresh cilantro leaves

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

For the Sauce: Toast the sesame seeds in a small skillet over medium heat until fragrant, about 2 minutes. (Don't let the seeds burn.) Reserve a teaspoon sesame seeds. Place all the sauce ingredients, including the remaining toasted sesame seeds, in a food processor or blender. Process, scraping down the sides of the bowl several times, until the sauce is smooth, about 1 minutes. Scrape the sauce into a bowl large enough to hold the cooked pasta.

Add the salt and pasta to the boiling water and cook until al dente. Drain the pasta and toss it with the sesame sauce in the large bowl until coated evenly. Add the cucumber, carrot, and radishes and toss to distribute the vegetables evenly. Divide the noodles among individual bowls and sprinkle with the reserved toasted sesame seeds and cilantro. Serve immediately.

Read more about this recipe here.



White Bean and Tomato Casserole with Bread Crumb Topping


Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

1 1/2 cups Fresh Bread Crumbs (recipe follows)
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 medium onions, finely chopped
3 medium garlic cloves, minced
2 15-ounce cans white beans, rinsed and drained
2 14.5-ounce cans diced tomatoes, drained, with juices reserved
1 1/2 teaspoons minced fresh thyme or sage leaves

For the Bread Crumbs:

Tear 4 1/2-inch-thick slices of stale country white bread (about 6 ounces) into a food processor and process until the crumbs are coarsely ground, about 1 minute. (This makes about two cups; reserve the extra for another use.)

For the Casserole:

1. Move an oven rack to the top position and heat the broiler. Mix the bread crumbs, 1 tablespoon of the oil, and salt and pepper to taste together in a small bowl and set aside.

2. Heat the remaining 2 tablespoons oil in a large skillet over medium heat until shimmering. Add the onions and cook until golden, about 8 minutes. Add the garlic and cook until fragrant, about 1 minutes. Stir in the beans, tomatoes, 1/2 cup reserved juice, and thyme. Season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer until the juices thicken, about 5 minutes. Adjust the seasonings, adding salt and pepper to taste.

3. Immediately transfer the bean mixture to an 8-inch square baking dish. Sprinkle the bread crumb mixture evenly over the beans. Broil just until the beans are piping hot and the crumbs are deep golden brown, 2 to 3 minutes. (Watch carefully to prevent burning.) Let settle for several minutes and serve.

My notes: Instead of making this in a larger pan, I made two individual servings in ramekins. My thinking was that the portion we didn't eat wouldn't be very good the next day with soggy bread crumbs. I did cook the two portions for dinner as written under the broiler, but felt that the bottom of the bread crumb layer was lackluster. I toasted the remainder of the bread crumbs in a skillet, so that every bread crumb was toasted. That went much better over leftovers, and I would do it for the first serving were I to make this again. I would also add more seasoning to the bread crumbs; they were just too bland to really do anything for the dish.

Read more about this recipe here.

Crunchy Crumbled Tempeh with Wheat Berries

2 tablespoons neutral oil, like grapeseed or corn
8 ounces (about 2 cups) tempeh
Salt and freshly ground black pepper
1 cup cooked wheat berries

Basic Directions for Crunchy Crumbled Tempeh

1. Put the oil in a large skillet over medium-high. When hot, use 2 forks or your fingers to crumble hte tempeh into the hot oil. Cook, stirring frequently and scraping up any browned bits, until the tempeh is deeply colored and crisp on all sides, 5 to 7 minutes.

2. Remove the tempeh with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and pepper. Use immediately or cool a bit, cover tightly, and refrigerate for up to 3 days.

To Make Wheat Berry version:

Stir in the wheatberries once the tempeh has browned.

Other uses for Crunchy Crumbled Tempeh:

Use in place of ground beef in tacos, burritos, enchiladas.
Use as a pizza topping.
Use on top of green salads.
Stir into any rice or grain pilaf before serving.
Stir into any cooked sauce as it simmers to give it a "meaty" texture/flavor
(For more, see the book)

Red, White, and Blue Stew

Copyright: Robin Robertson, Fresh from the Vegetarian Slow Cooker

1 tablespoon olive oil
1 large red onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 pound small blue potatoes, left unpeeled and halved or quartered, depending on size
1 1/2 cups (15.5 oz. can) dark red kidney beans, rinsed and drained if canned
1 1/2 cups (15.5 oz. can) cannellini or other white beans, drained and rinsed
3 cups vegetable stock
1/4 cup dry white wine
2 tablespoons tamari or other soy sauce
1 bay leaf
1 teaspoon dried thyme
Salt and freshly ground black pepper

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes.

2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the potatoes, beans, stock, wine, tamari, bay leaf, and thyme and season with salt and pepper. Cover and cook on Low for 6 to 8 hours

Sloppy Lentils

Adapted from: Fresh from the Vegetarian Slow Cooker by Robin Robertson

Robin Robertson writes "Meaty lentils are featured in this vegetarian version of Sloppy Joes. Serve on toasted rolls with a fresh batch of coleslaw."

1 medium-size yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 tablespoon chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5-ounce can crushed tomatoes
3 cups water
2 tablespoons tamari or other soy sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar or a natural sweetener
1 teaspoon salt
Freshly ground black pepper

Heat a medium-sized non-stick skillet over medium heat. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes. Add the chili powder, stirring to coat.

Transfer the onion mixture to a 3 1/2- to 4-quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine. Cover and cook on Low for 8 hours.

Serves: 4 to 6

I've made this with wheatberries in place of the lentils, as well as the original way. The lentils can get a little starchy, but absorb more of the liquid. The wheatberries have a nice chew, and more of a ground-meat texture. A blend of half lentils and half wheatberries might be really good, as well.

Sunday, October 29, 2006

Linguine with Orange Sauce and Cilantro


Copyright: Jack Bishop, A Year in a Vegetarian Kitchen
1 1/2 cups fresh orange juice
1 1-inch piece unpeeled gingerroot, cut into 5-6 thin slices
2 medium garlic cloves, peeled and lightly crushed
3 tablespoons extra-virgin olive oil
Salt
1 pound linguine
1/4 cup minced fresh cilantro leaves
1. Bring 4 quarts water to a boil in a large pot for cooking the pasta.
2. Bring the orange juice, ginger, and garlic to a boil in a large skillet over medium heat. Reduce the heat a bit and simmer until the mixture is syrupy, about 10 minutes. (Really, do more than simmer here, or it will take forever. A low boil is more like it.) Pour the mixture through a strainer and discard the ginger and garlic. Return the syrupy liquid (you should have about 1/3 cup) to the skillet. Whisk in the oil and add salt to taste.
3. Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Add the pasta, 1/4 cup of the cooking water, and the cilantro to the skillet with the orange sauce and turn the heat to low. Toss for about 1 minute to coat the pasta, adding more cooking water if necessary to moisten the pasta. Serve immediately.
Read the discussion of this recipe here.

Saturday, October 28, 2006

Soft Corn Tacos with Garlicky Greens


8 large corn tortillas (at least 8 inches in diameter)
2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
4 medium garlic cloves, minced
1 medium jalapeno chile, stemmed, seeded if desired, and minced
1 1/2 pound chard, stems and thick center ribs discarded, leaves washed, shaken to remove excess water, and chopped
Salt
1/2 cup prepared salsa, at room temperature
1. Move an oven rack to the middle position and heat the oven to 375 degrees. Wrap the tortillas in aluminum foil and place them in the oven. Warm for 15 minutes. Remove the packet from the oven and set aside until ready to eat.
2. Meanwhile, heat the oil in a large, deep stockpot over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the garlic and chile and cook until fragrant, about 1 minute. Add the damp chard, sprinkle with salt to taste, and stir to coat the chard with oil. Cover and cook, stirring once or twice, ,until the chard has wilted, about 5 minutes. Uncover and simmer to evaporate any excess liquid in the pot, 1 to 2 minutes. Adjust the seasonings, adding salt to taste.
3. Transfer the chard mixture to a serving bowl. Spoon the salsa into another bowl. Unwrap the tortillas and place them in a cloth-lined basket. Let everyone assemble his or her own tacos, spooning some greens into the center of a warm tortilla, topping the greens with a little salsa, and then rolling up the tortilla to enclose the filling.
This recipe was discussed here.

Wednesday, October 25, 2006

Pasta e Fagioli

Copyright: Mark Bittman, How to Cook Everything Vegetarian


1/4 cup extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 to 1 1/2 cups hard vegetables, like potatoes, winter squash, parsnips, or turnips, peeled if necessary and cut into smaller than 1/2-inch dice
Salt and freshly ground black pepper
6 cups vegetable stock or water
1 cup cored, peeled, seeded, and chopped tomato (canned is fine; include the juice)
1 to 1 1/2 cups soft vegetables, like green beans, cooked dried beans, zucchini or summer squash, or dark, leafy greens like kale or collards, peeled if necessary and cut into smaller than 1/2-inch dice
2 cups cooked beans (kidney, white, borlotti, chickpeas, canellini, or a mixture)
1/2 cup chopped parsley leaves
1 cup tubetti or other small pasta, or larger pasta broken into small pieces
1 teaspoon minced garlic (or more to taste)


1. Put 3 tablespoons of the oil in a large, deep saucepan or casserole over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes.


2. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomatoes broken up, about 15 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)


3. Add the soft vegetables, the parsley, the beans, and the pasta, and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining olive oil and one teaspoon (or more, to taste) of minced garlic, and serve, passing the cheese at the table if you like.


This recipe was discussed here.

Whole Wheat Spaghetti with Dried Cherries, Chard, and Walnuts


Copyright: Jack Bishop, A Year in a Vegetarian Kitchen
Chewy, sweet dried cherries are a tasty addition to a pasta sauce made with chard and garlic. Red chard is pretty in this dish. If you can't get chard, try spinach.
1/4 cup finely chopped walnuts
1/4 cup extra-virgin olive oil
4 medium garlic cloves, minced
1 1/2 pounds chard, stems and thick center ribs discarded, leaves washed, shaken to remove excess water, and chopped (about 10 cups)
Salt and freshly ground pepper
1/2 cup chopped dried cherries
1 pound whole wheat spaghetti
1. Bring 4 quarts water to a boil in a large pot for cooking pasta.
2. Place the walnuts in a large, deep saute pan or Dutch oven. Turn the heat to medium and toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Transfer the nuts to a small plate.
3. Add the oil and garlic to the empty pan and cook until the garlic is golden, about 1 minute. (Do not let the garlic burn.) Add the damp chard, stir to coat the leaves with the oil and garlic, and season with salt and pepper to taste. Cover and cook, stirring once or twice, until the chard has wilted, about 5 minutes. Stir in the cherries, remove the pan from the heat, and cover to keep warm.
4. Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 3/4 cup of the cooking water and drain the pasta. Toss the pasta, chard, and toasted walnuts together, adding cooking water as needed to moisten the pasta. Serve immediately.
This recipe was discussed here.

Quinoa Pilaf with Caramelized Onions and Toasted Pecans


Copyright: Jack Bishop, A Year in a Vegetarian Kitchen
Sweet onions, buttery nuts, and warm spices give quinoa plenty of flavor. Serve with some steamed green beans or Baked Chard Stems with Tomatoes, Garlic and Parmesan (page 102).
1/4 cup chopped pecans
3 Tbs extra-virgin olive oil
2 medium onions, diced
1 medium red bell pepper, stemmed, seeded, and diced
1 tsp ground cinammon1 tsp ground ginger
1-1/2 cups quinoa, rinsed in a fine strainer under cold running water
3 cups water
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper
1. Place the pecans in a large saute pan over medium heat. Toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Set aside on a plate.
2. Add the oil to the empty pan, raise the heat to medium-high, and heat briefly. Add the onions and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in the cinnamon and ginger and stir-cook until fragrant, about 30 seconds. Add the quinoa and stir-cook until toasted, about 1 minute.
3. Carefully add the water to the pan--it will sputter--and bring to a boil. Reduce the heat, cover, and simmer gently until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the parsley and toasted pecans and adjust the seasonings, adding salt and pepper to taste. Serve immediately.
This recipe is discussed here.

Mexican Citrus Salad


Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

2 large navel oranges
1 large red grapefruit
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
Salt
1 tablespoon minced fresh cilantro leaves (optional)

1. Using a sharp knife, trim thick slices from the ends of the oranges and grapefruit so they sit flat on a work surface. Slice downward around the oranges and grapefruit to remove the colored peel and bitter white pith. Slice the peeled fruit crosswise into 1/2-inch-thick rounds.

2. Arrange the sliced oranges and grapefruit on a serving platter. Drizzle the lime juice over them and sprinkle with the chili powder and salt to taste. Garnish with the cilantro, if desired, and serve.


This recipe was discussed here.

Tuesday, October 24, 2006

Icebox Butter Cookies


Copyright Martha Stewart: Martha Stewart's Baking Handbook
Since you slice and bake only what you need, these logs of dough are great to keep on hand for when guests drop by or for when you're in the mood for just a few cookies. They can be kept in the freezer, wrapped well in plastic and parchment, for up to three weeks; let dough sit at room temperature for thirty minutes before slicing. To help logs hold their shape, chill them first in empty paper-towel tubes.


2 sticks (1 cup) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups plus 2 tablespoons sifted all-purpose flour
1 teaspoon salt
1/2 cup sanding sugar (or granulated sugar) for rolling


1.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla, and beat to combine. Add the flour and salt; mix on low speed until combined.


2.Turn out the dough onto a clean work surface. Divide in half and roll each piece into a log about 1 1/2 inches in diameter. Wrap in parchment paper, making sure to cover ends completely, and place in empty paper-towel tubes, if using. Refrigerate until firm, at least 1 hour or overnight.


3. Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Roll dough logs in sanding sugar, coating them evenly, and slice into 1/4-inch-thick rounds. Place about 1 inch apart on prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, 15 to 20 minutes. Transfer cookies to a wire rack to cool completely.


Icebox Chopped-Nut Cookies Variation: Finely chop 4 ounces (1/2 cup) lightly roasted pecans or pistachios. Sift out fine dust and discard. Follow instructions for the Icebox Butter Cookies, adding chopped nuts along with the flour.

Potatoes and Chard with Green Curry Sauce


Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

Serves 4 as a main course

The green curry paste is cooked in a rich coconut cream to intensify its flavor. Choose a firm potato that will hold its shape when braised. I've made this recipe with baby Yukon Golds as well as small red potatoes. Either way, cut the potatoes into halves or quarters (or more pieces if necessary) that measure roughly 3/4 inch thick. Two tablespoons of curry paste make this dish very hot--just the way I like it on a cold winter night. Use regular rather than light coconut milk and carefully open the can without shaking it, then spoon off the thick cream from the top. Serve with Sticky White Rice (page 435) or Simplest Rice Pilaf (page 436).

1 Tbs roasted peanut oil
3 medium garlic cloves, minced
1 Tbs minced gingerroot
1 14-oz can unsweetened coconut milk, with 1/2 cup thickened coconut cream spooned off and reserved
1-2 Tbs green curry paste
1/2 cup water
2 lbs small potatoes, scrubbed and halved or quartered, depending on size
4 oz chard, stems and thick center ribs discarded, leaves washed, shaken dry to remove excess water, and thinly sliced (about 3 cups)
1/2 cup packed fresh cilantro leaves
1 Tbs fresh lime juice

1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, no more than 1 minute. Add the 1/2 cup thickened coconut cream and the curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2 to 3 minutes.

Add the remaining coconut milk, water, potatoes, and 1/2 tsp salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 2 minutes. Stir in the chard, cover, and cook, stirring once, until the potatoes and chard are tender, about 5 minutes. Stir in the cilantro and lime juice. Adjust the seasonings, adding salt to taste, and serve.

This recipe was discussed here.



Sauteed Seitan with Mushrooms and Spinach


Copyright: Veganomicon

1 tablespoon olive oil
2 cups seitan, sliced on the diagonal into bite-size pieces
1 small onion, sliced into thick half-moons
2 cups sliced white or cremini mushrooms
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon salt
Several pinches of freshly ground black pepper
1/4 cup white wine
1/4 cup vegetable broth or water
6 cups spinach, washed well
Lemon slices (optional)

Preheat a large, lidded skillet over medium-high heat. Saute the seitan for about 2 minutes.Add the onions and saute for another 5 minutes, until softened, covering the pan but lifting it to stir occasionally, to make the onions and seitan cook faster.

Add the mushrooms, garlic, thyme, basil, salt, and pepper, and saute for another 8 minutes, again, covering but occasionally stirring. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and use tongs to incorporate them with everything else. Cook for about 5 more minutes.

Serve immediately, with slices of lemon, if desired.

Spicy Pan-Glazed Tofu


Copyright: Jack Bishop, A Year in a Vegetarian Kitchen
1/2 cup vegetable broth
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 medium garlic cloves, minced
1/2 teaspoon hot red pepper flakes
Salt
1 tablespoon extra-virgin olive oil
1 pound extra-firm or firm tofu, cut crosswise into eight 1/2-inch-thick slabs and blotted dry between several layers of paper towels (Do not use silken tofu.)
1. Combine the broth, syrup, vinegar, garlic, pepper flakes, and salt to taste in a small bowl and set aside.
2. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the tofu and cook until golden brown, 6 to 7 minutes. Turn the tofu and cook until golden brown on the second side, about 5 minutes.
3. Add the broth mixture to the pan and simmer, turning the tofu once, until the liquid reduces to a thick syrup and the tofu is glazed, about 2 minutes. Transfer the tofu to a serving platter, scrape the glaze left in the pan over the tofu, and serve.
This recipe was discussed here.

Pan Fried Noodle Cake with Stir-Fried Bok Choy


Copyright: Jack Bishop, A Year in a Vegetarian Kitchen
Instead of tossing stir-fried vegetables with noodles, I sometimes turn the cooked noodles into a hot oiled skillet, press them into a crisp cake, and top the cake with the vegetables. The best way to attack this recipe is to prepare the ingredients for the stir-fry while you bring the water for the noodles to a boil. If you own two large nonstick skillets, brown the noodle cake and make the stir-fry at the same time. For a single skillet, make the noodle cake first and keep it warm on a foil-covered plate in a 200-degree oven. You can then use the skillet to make the stir-fry without cleaning it.
Pan-Fried Noodle Cake:
1 pound fresh Chinese noodles
1 tablespoon salt
3 tablespoons roasted peanut oil
1 tablespoon soy sauce
Stir-Fried Bok Choy:
1 medium head bok choy (about 1 3/4 pounds)
1/3 cup water
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
Freshly ground black pepper
1 tablespoon roasted peanut oil
4 medium garlic cloves, minced
1 tablespoon minced gingerroot
Salt
For the noodle cake:
Bring 4 quarts water to a boil in a large pot; add the noodles and salt and cook until al dente. Drain the noodles, leaving them still dripping with water. Toss the noodles with 1 tablespoon of the oil and soy sauce in a large bowl. (The noodles can be set aside for up to 30 minutes.)
Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat until shimmering. Spread the noodles evenly across the bottom of the hot pan and use a spatula to flatten them into an even cake. Cook until the bottom of the noodle cake is brown and crisp, about 5 minutes. (Lower the heat if the noodles start to burn.) Slide the noodle cake onto a large plate. Cover the plate with a second plate and invert. Heat the remaining 1 tablespoon oil in the empty skillet. Slide the noodle cake, browned side up, back into the pan and cook until the second side is browned and crisp, about 4 minutes. Slide the noodle cake onto a plate.
For the stir-fry:
Separate the leafy green portions of the bok choy from the white stalks. Trim the ends of the stalks and then slice them crosswise into 1/4-inch-thick pieces. You should have 6 cups of stalks. Stack the green leaves and cut them crosswise into 1/2-inch-thick strips. You should have 7 cups of leaves. Combine the water, hoisin sauce, vinegar, and 1/4 teaspoon pepper in a small bowl or measuring cup.
Heat the oil in a large nonstick skillet over high heat until almost smoking. Add the bok choy stalks and stir-fry until softened, about 2 minutes. Add the garlic and ginger and stir-fry until aromatic, about 30 seconds. Add the bok choy leaves and the hoisin mixture and stir-fry until the bok choy is tender and the liquid in the pan has evaporated, about 3 minutes. Adjust the seasonings, adding salt and pepper to taste.
To serve:
Cut the noodle cake into 4 wedges and place one piece on each plate. Spoon some of the bok choy mixture over the top of each noodle cake wedge and serve immediately.
This recipe was discussed here.

No Pot Roast Potatoes and Carrots


1 pound carrots, scrubbed
1 pound small new potatoes, scrubbed
2 tablespoons olive oil
1 tablespoon soy sauce
1/2 cup water
Salt and pepper to taste

Halve carrots and cut into 2" pieces. Halve or quarter potatoes, depending on size. Distribute evenly onto a rimmed baking sheet or baking pan.

Whisk together olive oil, soy sauce, and water. Pour over vegetables. Cover baking pan with aluminum foil, and bake in a 375 degree oven for 45 minutes. Remove foil, increase heat to 400 degrees, and bake another 20 minutes or longer until vegetables have reached desired degree of carmelization.

Red Wine Roux

Copyright: Veganomicon

1 1/4 cups boiling water
1 vegetable bouillon cube
2 tablespoons nonhydrogenated vegan margarine
3 tablespoons all-purpose flour
3 large shallots, minced finely
1/4 cup finely minced celery
1 clove garlic, minced
3/4 cup dry red wine
1 bay leaf
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crumbled between your fingers
2 tablespoons minced fresh chives

In a small saucepan, dissolve the bouillon cube in boiling water. Keep the broth warm on the lowest flame possible.

Melt the margarine in a separate small, heavy-bottomed saucepan and stir in the flour with a wooden spoon. Cook over medium-low heat, stirring constantly, until the mixture is deep golden brown and smells toasty, 6 to 8 minutes. Stir in the minced shallots and garlic, coating with the sauce, and continue to cook, stirring, for another 5 minutes; it will resemble a coarse paste. Stir in the celery and cook for another 3 to 4 minutes, until the celery has softened a little.

Pour in the hot veggie bouillon and stir with a wire whisk to create a thick sauce. Add the bay leaf, marjoram, thyme, and rosemary. While stirring constantly, bring to a boil, then lower the heat and simmer for 2 minutes.

Gradually pour in the wine, continuing to stir with the whisk, and bring to a boil again. Lower the heat once more and simmer for 4 to6 minutes, until slightly reduced and thickened (sauce is not as thick as a gravy but will cling to the back of a metal spoon).

Remove from the heat, stir in the chopped chives, and either ladle directly over food or serve alongside in a gravy boat.

Chickpea Cutlets


Copyright: Veganomicon

1 cup cooked chickpeas
2 tablespoons olive oil
1/3 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for panfrying

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough info four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these, too! Baking these patties gives them a toothsome, chewy texture and firm bite. Preheat oven to 375, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip pattie sand bake another 8-10 minutes 'til firm and golden-brown.

Fast Tomato Sauce

Copyright Mark Bittman: How to Cook Everything Vegetarian

3 tablespoons olive oil or butter
1 medium onion, chopped
One 24- to 32-ounce can tomatoes, drained and chopped
Salt and freshly ground black pepper
Freshly grated Parmesan or other cheese (optional)
Chopped parsley or fresh basil leaves for garnish (optional)

Put the olive oil in a 10 or 12-inch skillet over medium-high heat. When hot, add the onion nad cook, stirring occasionally, until soft, 2 or 3 minutes. Add the tomatoes, along with a sprinkling of salt and pepper.

Cook, stirring occasionally, until the tomatoes break up and the mixture comes together and thickens (10 to 15 minutes). Taste, adjust the seasoning, and immediately toss with pasta (garnish with cheese or an herb if you like) or use in other dishes. Or cover and refrigerate for up to several days (reheat gently before serving).

Baked Lima Beans Parmigiana


Copyright, Mark Bittman: How to Cook Everything Vegetarian
1/4 cup extra virgin olive oil
1 recipe Fast Tomato Sauce, well seasoned and warmed
4 cups fresh, thawed frozen, or cooked dried lima beans
Salt and freshly ground black pepper
1 cup cubed mozzarella, preferably fresh (I used mozzarella pearls)
1 cup fresh bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped parsley for garnish
Preheat the oven to 400 degrees. Use a tablespoon or so of the oil to grease a 2-quart souffle or gratin dish or a 9 x 13-inch baking dish.
Spread the tomato sauce in the dish and spoon the beans on top. Sprinkle lightly with salt and pepper. Spread the mozzarella cubes around evenly, pressing them into the sauce and beans a bit. Sprinkle with the bread crumbs, then the Parmesan, and drizzle with the remaining olive oil.
Bake until the cheese has melted, the sauce is bubbly, and the bread crumbs are browned, 20 to 30 minutes, depending on the size of your dish. Remove from the oven, sprinkle with parsley and a few more grinds of black pepper if you like, and serve.

Exquisite Pizza Sauce

6 ounces tomato paste
6 ounces warm water
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey (I find it too sweet and would suggest cutting this in half--at least.)
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon dried red pepper flakes
1/8 teaspoon cayenne pepper
Salt to taste

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Greek Salad with Marinated Radishes and Feta Cheese on Grilled Bread

Copyright: A Year in a Vegetarian Kitchen

Marinated Radishes:

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon minced fresh oregano leaves

1 medium garlic clove, minced

Salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

18 medium radishes, thinly sliced (about 1 1/2 cups)

Grilled Bread:

8 small slices country bread, cut 1 inch thick (about 12 ounces)

2 tablespoons extra-virgin olive oil

Salad:

12 cups packed tender lettuces torn into bite-sized pieces

2/3 pound cherry tomatoes (about 2 cups), halved

18 kalamata olives, pitted and quartered

15 fresh mint leaves, roughly torn (optional)

7 ounces feta cheese, crumbled (about 1 1/2 cups)

For the radishes: Whisk the vinegar, lemon juice, oregano, garlic, and salt and pepper to taste togethe rin a bowl large enough to accommodate the salad ingredients. Whisk in the oil until the dressing is smooth. Add the radishes and toss to coat. Marinate the radishes, turning them occasionally in the dressing, while you prepare the other ingredients, about 20 minutes.

For the bread: Light the grill. Lightly brush both sides of the bread slices with the oil and sprinkle with salt to taste. Grill, turning once, until the bread is streaked with grill marks, 1 to 2 minutes. (Or just use a grill pan, like I did.)


For the salad: Add the lettuce, tomatoes, olives, and mint, if using, to the bowl with the radishes and toss until the lettuce is coated evenly with the dressing. Add the feta and tos sjust until it is evenly distirbuted in the salad.

To serve: Place 2 toasts, straight sides next to each other, on each large individual serving plate. Divide the salad among the plates, mounding it high on the toasts. Serve immediately.

This recipe was discussed here.

Chickpea Noodle Soup


Copyright: Veganomicon

2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 cup peeled, thinly sliced carrots (or chopped baby carrots)
2 cloves garlic, minced
2 cups sliced cremini mushrooms
1/2 teaspoon celery seeds
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed in your fingers
1/2 teaspoon ground black pepper
2 tablespoons mirin (optional)
1/3 cup brown rice miso
6 cups water or vegetable stock
2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed
6 ounces soba noodles (or regular pasta if soup will be refrigerated overnight)
Preheat a soup pot over medium-high heat. Saute the onions and carrots in the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and saute for another 5 minutes. Deglaze the pot with the mirin (or just a splash of water). Add the 6 cups of water and the chickpeas. Cover and bring to a boil.
Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.
Add the miso and stir until it's incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.
This recipe was discussed here.

Chipotle Ketchup

1/3 cup prepared ketchup
1 teaspoon honey
1 teaspoon lime juice
1/2 teaspoon cumin, or to taste
1/2 teaspoon chipotle powder, or to taste

Mix ingredients to combine.

Copyright: Cooking Light

Simplest Bean Burgers


Copyright: Mark Bittman, How to Cook Everything Vegetarian
2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained
1 medium onion, quartered
1/2 cup rolled oats (preferably not instant)
1 tablespoon chili powder or spice mix or your choice
Salt and freshly ground black pepper
1 egg
Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary
1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
Alternate directions (Baking takes longer, but results in a crisper crust, and a drier, more crumbly interior):
Preheat oven to 425. Smear a baking sheet with oil, line it with parchment paper, or use a nonstick sheet. (I used parchment, and the mixture still stuck. I would use Reynolds Release foil the next time.) Bake the burgers until they are deeply colored and release from the pan, about 15 minutes. Then flip and bake for 15 minutes more.
This recipe was discussed here.

Monday, October 23, 2006

Black Beans in Chipotle Adobo Sauce


Copyright: Isa Chandra Moskowitz and Terry Hope Romero, Veganomicon
Beans:
2 (15-ounce) cans black beans, drained and rinsed
1 bay leaf
3 cups cold water
1 large onion, peeled and halved
Salt and freshly ground pepper
Chipotle Adobo Sauce:
1 large onion, cut into small dice
4 cloves garlic, minced
3 tablespoons olive oil
2 chipotle peppers in adobo, minced
2 tablespoons adobo sauce from the chipotles
Combine the beans, onion, bay leaf, and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half of the water has evaporated. Remove the bay leaf and onion before serving.
While the beans are cooking, prepare the chipotle adobo sauce: In a heavy-bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from the heat.
Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.
My note: This sauce was never drizzle-able. I just spooned some of it on top of the beans and stirred it in.

Mexican Millet


Copyright: Isa Chandra Moskowitz and Terry Hope Romero, Veganomicon
2 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 cup millet
1 small yellow onion, diced finely
1 jalapeno, seeded and minced
2 cups vegetable broth
3 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin
1/3 cup finely diced tomato (about 1 medium-size, firm, ripe tomato, seeded) plus extra for garnish
2 tablespoons finely chopped cilantro
Freshly squeezed lime juice, for garnish
Heat the peanut oil and garlic in a medium-size, heavy-bottomed saucepan over medium heat. When the garlic begins to sizzle, add the onion and jalapeno and fry, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes. Add the millet, stir to coat, and saute for 4 to 6 minutes, until the millet is lightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and diced fresh tomato.
Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes, until all liquid is absorbed.
Remove from the heat and allow to sit, covered, for 10 minutes, then sprinkle with chopped cilantro and fluff the millet with a fork. Garnish each serving with a little fresh lime juice and diced tomato, if desired.

Friday, October 20, 2006

Whole Wheat Pasta with Lentils, Spinach, and Leeks

Copyright: The New Martha Stewart Living Cookbook: The New Classics

2 cups (14 ounces) French green lentils (I used de Puy)
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chicocciole or other small tubular pasta
2 tablespoons extra-virgin olive oil
4 lees (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained
1 teaspoon chopped fresh thyme
1 1/2 teaspoons coarse salt
Freshly ground black pepper
8 ounces baby spinach, washed

1. In a medium saucepan, combine the lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the lentils are tender, 20 to 25 minutes. Drain, and discard the garlic clove and bay leaf; set the lentils aside.

2. Bring a large pot of water to a boil; add the pasta; cook until al dente, according to package instructions, about 7 minutes. Drain the pasta, reserving 1 cup cooking liquid. Place the pasta in a large bowl.

3. Meanwhile, mince the remaining garlic clove. In a large saute pan, heat the oil over medium heat. Add the minced garlic, leeks, and thyme; cook, stirring occasionally, until the leeks are soft but not browned, about 5 minutes. Add the cooked lentils and salt; season with pepper.

4. Add the spinach and reserved cooking liquid to the pan; toss to wilt the spinach, about 2 minutes. Pour the mixture over the pasta, tossing to combine. Serve immediately.

Jamaican Rice and Beans

Copyright: The Martha Stewart Living Cookbook: The New Classics

3/4 cup dried red kidney beans, rinsed and drained
2 large garlic cloves, crushed with the flat side of a large knife
1 1/4 cups unsweetened coconut milk
2 1/2 cups long grain rice
3 scallions, finely chopped
1 1/2 teaspoons finely chopped fresh thyme
Coarse salt and freshly ground pepper

1. Bring the beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until the beans are tender but not mush, 1 hour and 50 minutes to 2 hours.

2. Stir in 2 1/2 cups water and the rice, scallions, thyme and 1 tablespoon salt season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all the liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff the mixture with a fork, and season with salt and pepper.

(Note: I added 1 finely chopped jalapeno along with the rice. It gave a nice, mellow heat that complimented the flavors in this dish.)

Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest

Copyright: The Martha Stewart Living Cookbook: The New Classics

Farro is a type of hulled what that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.

3/4 pound farro (I used barley)
Coarse salt
1 small shallot, minced
Grated zest and juice of 1 1/2 lemons
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts
1 pound zucchini, ends trimmed
1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
Freshly ground pepper
4 ounces Parmigiano-Reggiano cheese (I left out)

1. Place the farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until the farro is al dente, according to package instructions, 10 to 12 minutes. Drain, and let cool.

2. In a small bowl, combine the shallot with the lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat the oil over medium heat, and add the pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add the lemon zest. (Cook's note: Pull this off the heat, then take a good, deep sniff. This pan smells so good at this point you'll want to rub some on you and wear it like perfume!)

3. Using a mandoline or sharp knife, slice the zucchini crosswise as thinly as possible; place in a large bowl. Add the farro, pine nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.

4. Using a vegetable peeler, shave half the cheese over the salad; toss to combine. The salad can be stored up to 6 hours in the refrigerator, covered with plastic wrap. Just before serving, shave the remaining cheese on top.

Spicy Chickpeas with Fresh Green Chiles


Copyright: The Martha Stewart Living Cookbook: The New Classics

1/4 cup vegetable oil
2 onions (about 7 ounces each), 1 chopped, 1 thinly sliced for garnish
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3/4 teaspoon coarse salt
2 garlic cloves, minced
1 piece (1 inch) peeled fresh ginger, chopped (about 1 tablespoon)
2 tablespoons tomato paste
1 can (15 ounces) chickpeas, drained and rinsed
2 to 4 fresh green chiles (such as Pinocchio's Nose or jalapeno), 1 seeded and finely, remaining seeded and thinly sliced lengthwise for garnish
1 ripe tomato, halved and thinly sliced, for garnish
3 large pitas or naan (Indian bread) for serving
8 ounces plain yogurt, for serving (I used Greek yogurt)
Lime wedges, for serving


1. Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.

2. Add garlic, ginger, and tomato paste to skillet. Cook about 4 minutes to dry out mixture. Stir in chickpeas and 1/4 cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile.

3. Transfer to a serving platter, garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.

Friday, October 6, 2006

Quinoa with Wild Mushrooms and Mixed Squashes


Copyright: Vegan Express

1 cup quinoa, rinsed in a fine sieve
1 natural, salt-free vegetable bouillon cube
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry white wine or water
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
6 to 8 ounces cremini or baby bella mushrooms, sliced
1/4 cup chopped fresh parsley or cilantro, or more to taste
1/2 teaspoon dried oregano, or more to taste
1/2 teaspoon ground cumin, or more to taste
Salt and freshly ground pepper to taste

1. Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently until the water is absorbed, about 15 minutes.

2. Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and saute over medium heat until translucent.

3. Add the wine, if using, the squashes, and mushrooms, and saute over medium-high heat until the squashes are touched with golden spots.

4. Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.