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Veganomicon: The Ultimate Vegan Cookbook Novel Chapters
List of most recent chapters published for the Veganomicon: The Ultimate Vegan Cookbook novel. A total of 136 chapters have been translated and the release date of the last chapter is Apr 02, 2024
Latest Release: Chapter 1 : Veganomicon.The Ultimate Vegan Cookbook.Isa Chandra Moskowitz.INTRODUCTION.Veganomicon.
Veganomicon.The Ultimate Vegan Cookbook.Isa Chandra Moskowitz.INTRODUCTION.Veganomicon. What does it mean? Is it the economic theory of eating tofu-dogs? Maybe an all-meatless convention? Or was it from that movie . . . that book Bruce Campbell finds in t
- 1 Veganomicon.The Ultimate Vegan Cookbook.Isa Chandra Moskowitz.INTRODUCTION.Veganomicon. What does it mean? Is it the economic theory of eating tofu-dogs? Maybe an all-meatless convention? Or was it from that movie . . . that book Bruce Campbell finds in t
- 2 Agar powder/flakes: A magical seaweed that, when boiled in a liquid, forms a kick-a.s.s vegan alternative to gelatin. We feel like we're forever talking about the wonders of agar, but that's a small price to pay for the world to know what they're missi
- 3 We've all been there. You're blasting your Neil Diamond and getting into your cooking zone, but the d.a.m.n onion keeps getting away from you because the cutting board is sliding across the counter like Brian Boitano. Veganomicon to the rescue! Lay out
- 4 The cla.s.sic, 11 17-inch, slightly rimmed jelly-roll pan will serve you well roasting just about any vegetable-just line the bottom with baking parchment or aluminum foil first, or you'll never get them clean again. You can also use it for baking jelly
- 5 ADD MORE VEGGIES.It's also a good idea to boost meals with more fresh vegetables in place of other calorie-dense items, whether or not you're trying to drop a few pounds. Particularly these should be of the leafy, green variety (spinach, bok choy, etc.)
- 6 For some really good times, place a whole, peeled, unsliced pineapple on the outdoor grill. Lightly oil it and turn it occasionally to caramelize each side. This is especially a good idea if you have lots of hot, smoldering coals left over (after the main
- 7 Potatoes When in doubt about what to eat for dinner or brunch, there's always roasted potatoes. Leave the skin on for taste and texture.Oven temperature: 425F Prep: Cut into -inch chunks. Drizzle and coat with olive oil. Sprinkle with salt and fresh blac
- 8 Couscous Although couscous has a culinary role similar to that of a grain and it is derived from grain, it definitely is not one unto itself; it's actually more similar to pasta. It's made by rolling moist wheat and flour in a wide, shallow bowl until t
- 9 Chickpeas (a.k.a. Garbanzos) Gar-BON-zoooooooooooooo! Almost as much fun to say as adzuki. These are also known as ceci beans (Italy) and chana dal (India). Responsible for the miracle that is hummus, and also falafel and too many curries to mention. Also
- 10 inside-out rolls IN A heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 1 cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice fo
- 11 2-3 teaspoons olive oil 12 (8-inch) round rice paper wrappers 4 ounces vermicelli rice noodles or rice sticks 1 cup fresh cilantro, torn into bite-size pieces (Thai basil makes a nice variation) cup roasted, salted pumpkin seeds, chopped coa.r.s.ely Dippi
- 12 cup ground walnuts 1 clove garlic, crushed 3 tablespoons fresh lemon juice 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon salt Generous pinch of ground black pepper cup bread crumbs, plus an additional cup for coating 1 tablespoon chopped f
- 13 1 teaspoon fennel seeds, chopped cup water Olive oil for panfrying Replace the flour with matzo meal to make these Pa.s.sover friendly.HAVE READY layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying.Combine the shr
- 14 want these too hot) 2 teaspoons coriander seeds, smashed (see help for crus.h.i.+ng on page 112) 2 cloves garlic, minced 1 teaspoon ground c.u.min teaspoon salt About 2 tablespoons water 1 cup cooked black beans, drained and rinsed 2 tablespoons fresh lim
- 15 MAKES ABOUT 36 BLINI.TIME: 1 HOUR 30 MINUTES, LOTS OF IT INACTIVE.Blini are light, savory, yeasted pancakes with a real Eastern European feel to them. They are small and bite-sized, similar to silver dollar pancakes and make a great appetizer. This recipe
- 16 1 teaspoon ground c.u.min teaspoon salt, or to taste Canned chipotles in adobo sauce, corn husks, and masa harina can be found nowadays in most large groceries with an "ethnic" section. Larger Latin American groceries may have everything in broth, too,
- 17 1 cup finely diced carrots 4 cloves garlic, chopped finely 2 dried bay leaves 1 teaspoon dried oregano 1 teaspoon dried basil 2 teaspoons paprika (smoked paprika if you've got it) 3 sprigs fresh thyme 1 teaspoon salt 1 (15-ounce) can diced tomatoes 2 (15
- 18 6 cloves garlic, chopped COMBINE THE beans, lemon juice, salt, and pepper in a blender or food processor and puree until smooth, sc.r.a.ping down the sides of the bowl to get everything.Preheat a small pan over low heat. Cook the garlic in the olive oil f
- 19 teaspoon salt Freshly ground black pepper 1 pound cremini mushrooms, chopped 1 cup lightly toasted walnuts cup cooked cannellini beans 1 teaspoon balsamic vinegar Up to cup cold vegetable broth HEAT 2 tablespoons of the olive oil in a large skillet over m
- 20 This is a good way to use up that end-of-season basil from the garden that might taste a little too bitter all on its own. The sweetness of the maple syrup helps tone down any harsh flavors.If you can find it, roasted walnut oil is wonderful in place of r
- 21 A HUMMUS RECIPE.SERVES 4.TIME: 10 MINUTES , PLUS CHILL TIME.Hummus is to vegetarians and vegans what air is to the rest of humanity. Or at least for most of us living in New York City, this ubiquitous chickpea puree can be found at most any party, appetiz
- 22 GUACAMOLE.MAKES 1 CUPS.TIME: 10 MINUTES OR LESS.We feel a little silly putting a guacamole recipe in a cookbook, but just in case you've been living under a rock here it is, the vegan's best dippable friend. It goes great with lots of things, not just M
- 23 Crispy on the outside, creamy in the inside, serve Tofu Florentine over a layer of Diner Home Fries (page 71) or, if you want to go all traditional, on a toasted, b.u.t.tered English m.u.f.fin. Smother it all in Cheezy Sauce (page 214) and be prepared to
- 24 10 ounces well-washed, chopped spinach (about 8 cups) Custard: 1 pound soft tofu 2 tablespoons fresh lemon juice 2 teaspoons prepared yellow mustard 1 tablespoon cornstarch cup vegetable broth or water teaspoon salt, if using water or sodium-free veg- eta
- 25 4. Cook the home fries.5. Broil the tofu.To a.s.semble: Place the home fries, English m.u.f.fin, pita, or other side dish on the plate. Layer with two pieces of red pepper and four pieces of tofu. If you are serving with extra vegetables, place those arou
- 26 teaspoon salt teaspoon ground nutmeg 1 cup walnuts, chopped finely Nonstick cooking spray PREHEAT YOUR waffle iron. Pour the soy milk, water, and vinegar into a measuring cup and set aside to curdle.Mash the bananas very well in a large mixing bowl. Add t
- 27 cup water cup buckwheat flour cup all-purpose flour cup chickpea flour 1 tablespoon arrowroot flour teaspoon salt To prepare the crepes: Nonstick cooking spray Softened nonhydrogenated vegan margarine COMBINE THE soy milk, water, flour(s), arrowroot, and
- 28 3-4 cloves garlic, peeled and crushed pound silken tofu (preferably fresh, not vacuum- packed) cup olive oil 3 tablespoons fresh lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar teaspoon mustard powder Salt Croutons: cup ol
- 29 Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run under cold water until cool enough to touch. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt
- 30 A few leaves of lettuce for garnish COMBINE the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold i
- 31 2 cloves garlic, minced really well or pressed 1 teaspoon paprika teaspoon dried oregano teaspoon salt Several pinches of freshly ground black pepper TO STEAM the bulgur: Place the bulgur in a small pot or container that has a tightly fitting lid. Boil a
- 32 cup champagne vinegar or white wine vinegar 2 tablespoons pure maple syrup teaspoon dried tarragon teaspoon dried thyme Pinch of freshly grated nutmeg 1 teaspoon salt Just like spinach, chicory can be quite sandy, so be sure to wash thoroughly.PREHEAT THE
- 33 teaspoon salt cup water cup pure maple syrup 1 tablespoon Dijon mustard 2 teaspoons white balsamic vinegar (regular balsamic is okay, too, but try the white stuff-you'll be hooked) Prepare the beets: Preheat the oven to 425F. Scrub the beets well and wra
- 34 1 cup Silken Mayo Dressing (page 92), or cup commercially prepared vegan mayo 1-2 teaspoons wasabi powder 2 teaspoons lime juice IN A steamer basket, steam the tempeh for 10 minutes. Add the peas and steam for another 3 to 4 minutes, until the peas are br
- 35 (about 3 cups) Prepare the dressing: Combine all the dressing ingredients in a large mixing bowl. Mix with a fork until completely blended.Add the radishes, carrots, and peas, and set aside while you cook the macaroni.Boil the macaroni in salted water. Dr
- 36 IN A medium bowl with a large spoon, blend miso and tahini together to form a creamy paste. Slowly pour in warm water, gently whisking a little a time till a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressi
- 37 SERVES 4 TO 6.TIME: 80 MINUTES, LOTS OF IT INACTIVE.If we ever decided to drop out of cookbook-writing society completely and become surfer dudettes, we would eat these amazing tacos every single day, without even bothering to change out of our wet suits
- 38 MAKES 6.TIME: 30 MINUTES.Here's a nice, wholesome Southwestern black bean burger. Everything's been kept fairly simple so that you can top it with all sorts of things-cilantro sour cream (page 209), tropical salsa, guacamole, or all of the above
- 39 About 10 minutes before the lentils are done, preheat a medium-size saucepan over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute for a minute more.Stir in the cooked lentils, chile powder,
- 40 1 tablespoon red wine vinegar 3 cups fresh spinach leaves, washed and spun dry 2 roasted red or yellow peppers, from a jar or homemade 1 (9- to 10-inch) round peasant-style loaf (about 1- 1 pounds) Preheat the oven to 375F degrees. Lightly grease a rimmed
- 41 Slaw: cup Silken Mayo Dressing (page 92) or slaw dressing (recipe follows) 3 cups finely shredded purple or white cabbage (or a combination of both) 1 carrot, peeled and shredded finely Pinch of dried dill (optional) Slaw dressing: cup prepared vegan mayo
- 42 1 tablespoon olive oil cup leftover marinade from Smoky Grilled Tempeh This is our favorite way to prep collards: To get rid of the tough stem without having to sit there cutting it, you can actually easily tear the leaves from the stem with your hands. F
- 43 teaspoon ground coriander teaspoon ground c.u.min teaspoon ground cinnamon Pinch of cayenne Lemon wedges (optional) PREHEAT THE oven to 400F. Prepare a large baking pan by pouring 2 tablespoons of peanut oil into it and spread it around the bottom of the
- 44 2 teaspoons dried oregano 2 teaspoons salt 1 teaspoon tomato paste Freshly ground black pepper Chopped fresh parsley or dried oregano (optional) PREHEAT THE oven to 375F degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges
- 45 teaspoon ground ginger 2 tablespoons pure maple syrup 1 tablespoon grapeseed oil or other light vegetable oil (but not olive oil) PREHEAT THE oven to 400F.Place the sweet potatoes directly on an oven rack (no tray is needed and no need to poke holes in th
- 46 1 teaspoon toasted sesame oil or chile-sesame oil (optional) HOLDING THE greens together in bunches, slice into 1- or 2-inch-wide sections. If the greens have any thick stems or bottoms, remove and place the stems in a bowl separate from the leafy green t
- 47 1 cup quinoa 2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed 2 cups vegetable broth or reconst.i.tuted bouillon IN A small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more mi
- 48 teaspoon ground cardamom Several pinches of freshly ground black pepper teaspoon salt Zest from 1 lime cup chopped fresh mint cup chopped dried apricots, chopped to the size of raisins cup sh.e.l.led pistachios Juice from lime PREHEAT A large heavy-bottom
- 49 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 occas
- 50 SERVES 6 TO 8.TIME: ABOUT 65 MINUTES (NOT INCLUDING BEAN-SOAKING TIME).These are simple, homey, French-inspired, stick-to-your-ribs beans for early autumn days. The tarragon and leeks really s.h.i.+ne through the mild white beans, and the mushrooms add a
- 51 Black pepper cup finely chopped fresh parsley 3 tablespoons finely chopped fresh mint DRAIN AND rinse the beans and place them in a large pot with the 2 quarts of cold water and the bay leaves. Cover, bring to a boil, then lower the heat to medium. Simmer
- 52 SERVES 4 - 6.TIME: 45 MINUTES.Savory, tangy, and sweet, these Indian-inspired lentils are simple to prepare while cooking any basmati-type rice and vegetable side dish. We like them served over basmati rice with Poppy-Seed Cornmeal Roti (page 221).For bes
- 53 USING A food processor (or an immersion blender with a food processor attachment), grind the almonds into very fine, almost powdery crumbs. Empty into a small bowl and set aside.Working in two or more batches, puree the tomatoes and roasted peppers togeth
- 54 cup freshly squeezed tangerine juice (from 2-3 tangerines) 3 tablespoons lime juice 2 tablespoons soy sauce 1 tablespoon agave nectar or pure maple syrup 1 tablespoon peanut oil teaspoon ground c.u.min teaspoon ground allspice Freshly ground pepper 2 tabl
- 55 2 tablespoons balsamic vinegar 2 tablespoons Bragg Liquid Aminos or tamari 2 tablespoons fresh lemon juice 2 cloves garlic, smashed A big pinch of dried basil A big pinch of marjoram A big pinch of thyme PREPARE THE marinade: Combine all the marinade ingr
- 56 2 cloves garlic, crushed 1 teaspoon ground c.u.min teaspoon dried oregano teaspoon cayenne (we know, with hot sauce? Yes.) BRING A medium-size pot of water to a boil.Whisk all the marinade ingredients together in a bowl large enough to fit the tempeh slic
- 57 cup soy sauce MIX TOGETHER the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed
- 58 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 375F, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and
- 59 2 teaspoons minced ginger 2 cloves garlic minced teaspoon salt teaspoon Chinese five-spice powder 2 acorn squashes, seeded, peeled, and cut into -inch chunks 2 firm Bartlett pears, peeled, seeded, and sliced into thin (not paper-thin) slices roughly 1 inc
- 60 Preheat a soup pot over medium heat. Saute the onions in the olive oil for 5 to 7 minutes, until translucent.Add the rice, bay leaves, thyme, marjoram, salt, and pepper and cook, stirring, for about 2 minutes. Add the crushed tomatoes, then fill up the ca
- 61 cup chopped fresh dill cup chopped fresh mint HEAT A soup pot over medium heat. Saute the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt,and cook for 1 more minute. Pour in the vegetable stock a
- 62 1 teaspoon salt Several pinches of freshly ground black pepper 8 ounces cremini mushrooms (about 3 cups), sliced thinly 1 cups wild rice (try to find a wild rice blend with several kinds mixed together) 4 cups vegetable stock, plus extra if needed 1 carro
- 63 1 large carrot, peeled and cut into fine dice 5 plum tomatoes, seeded and diced 4 cloves garlic, minced 2 teaspoons dried tarragon 1 teaspoon dried thyme 1 teaspoon paprika (Hungarian if you've got it) 6 cups water or vegetable broth 2 cups French le
- 64 2 large carrots, peeled and roughly chopped 2 parsnips, peeled and roughly chopped 3 whole cloves garlic, crushed 2 leeks, cleaned well and roughly chopped handful (a loosely packed cup) fresh parsley 9 cups water 1 teaspoon salt IN a large stockpot, heat
- 65 If there's no time for broth-making, Mr. or Ms. Jet-setter, and you absolutely insist on using just water, try simmering the soup with the corn cobs tossed in after adding the water, taking care to remove them before you add the tomatoes and basil.Th
- 66 2 hot red chiles, seeded and sliced thinly 1 yellow summer squash, cut in half lengthwise and sliced thinly (about 3 cups) 3-4 cups vegetable broth 1 teaspoons salt 1 (14-ounce) can coconut milk (lite is fine) 1 tablespoon pure maple syrup Juice of 1 lime
- 67 ONCE YOUR potatoes are baked and cool enough to handle, preheat a soup pot and saute the onions in the olive oil over medium-high heat until good and brown, about 12 minutes.While the onions cook, prep the potatoes: Slice the baked potatoes in half length
- 68 teaspoon dried oregano 1 teaspoon salt Lots of freshly ground black pepper 1 pound waxy potatoes (2-4 average-size potatoes; weigh them to be sure), peeled and cut into 1- inch chunks 1 cup sun-dried tomatoes (not the kind packed in oil, just honest-to-go
- 69 Pinch of cayenne 1 teaspoon salt, or to taste Several pinches of freshly ground black pepper Leftover Simple Seitan (page 131), diced small, makes an delicious addition. Add it to the vegetables when sauteing them in the roux.Frozen okra makes this recipe
- 70 cup cornmeal 2 tablespoons pure maple syrup 1 cup finely chopped scallions cup finely chopped fresh cilantro 1 teaspoon salt teaspoon cayenne PREHEAT THE oven to 350F and lightly grease an 8-inch square baking or ca.s.serole dish. A cast-iron pan would wo
- 71 4 tablespoons olive oil 1 pound asparagus, rough ends discarded 2 shallots, skins removed, chopped coa.r.s.ely 3 cloves garlic 1 cup walnuts 1 cups cooked navy beans, or 1 (15-ounce) can, drained and rinsed cup loosely packed fresh tarragon, plus 2 tables
- 72 Chopped basil for garnish CUT THE eggplant lengthwise into twelve slices about -inch thick. You don't need to actually measure them, and it's okay if they are a little thicker or thinner in some areas. See the tip for help with this.Generously s
- 73 1 teaspoons baking powder teaspoon baking soda teaspoon salt Sesame seeds (optional) PREHEAT THE oven to 400F.Prepare the filling: Heat the grapeseed oil in a heavy cast-iron skillet over medium heat, then add the onion and saute for 5 minutes. Add the ca
- 74 As American as chickpea flour and seitan, this potpie is just a little reminiscent of a certain frozen potpie that equaled big excitement at dinnertime when we were kids. Certainly more tasty and minus the freezer burn, so everybody's happy. Silky gr
- 75 SERVES 4 TO 6.TIME: A LITTLE OVER AN HOUR.You'll almost look forward to the next freezing cold night as a chance to have this old-fas.h.i.+oned kind of potpie in the oven, filling the kitchen with a homey, Hallmark-card worthy aroma. Fresh cauliflowe
- 76 Enchilada Chile Sauce: 2 tablespoons grapeseed or olive oil 1 onion, cut into small dice 3 large green chiles (such as Anaheim or even Italian- style long green peppers), roasted, seeded, peeled (see page 33), and chopped coa.r.s.ely 2-3 teaspoons chile p
- 77 cup vegetable broth or red wine 2 (15-ounce) cans crushed tomatoes, with juice 2 teaspoons dried oregano teaspoon ground cinnamon 1 bay leaf Salt Pine Nut Cream: 1 pound soft silken tofu cup pine nuts, plus additional for garnish (optional) 3 tablespoons
- 78 PREPARE THE filling: Heat the olive oil in a 3-quart saucepan over medium heat and add the onion and celery. Stir-fry the vegetables until slightly soft, 4 to 5 minutes, then add the mushrooms and cook until most of mushroom liquid is evaporated, another
- 79 THIS CHAPTER IS very much a two-part biopic-"a tale of two recipes," one might say-but even better because you won't be tested on any of the material. It centers on the secret lives of food that's cooked on top of the stove. Some meals
- 80 SERVES 4 TO 6.TIME: 1 HOUR.This mild green chili has a secret weapon! Okay, it isn't so secret if you speak Spanish-it's apples. They give this chili mellow notes of sweet and tart. Tomatillos, poblano peppers, jalapenos, and cilantro give this
- 81 2 cloves garlic, minced 1 heaping tablespoon chopped fresh thyme, plus extra for garnish Several pinches of freshly ground black pepper teaspoon salt (more or less depending on how salty your broth is, so taste first) cup frozen peas 1 (15-ounce) can navy
- 82 PREHEAT A large heavy-bottomed skillet over medium-high heat.Cut the seitan into long, thin pieces, slicing off any rounded ends so that they will lay flat. Ideally, the slices should be a little over inch thick, 3 inches long, and 2 inches across, but wh
- 83 3 tablespoons soy sauce 3 tablespoons vegetable stock 1 tablespoon mirin Lime wedges for garnish PREPARE THE quinoa first: Combine the quinoa, juice, water, and soy sauce in a medium-size pot. Cover, place over high heat, and bring to a boil. Stir a few t
- 84 cup lightly packed chopped fresh cilantro Juice of 1 lime Bean mixture: 1 tablespoon vegetable oil 1 medium-size yellow onion, cut into small dice 2 jalapenos, seeded and chopped small 3 cloves garlic, minced 2 teaspoons coriander seeds, crushed 1 teaspoo
- 85 2 bay leaves 1 (28-ounce) can whole peeled tomatoes 1 (15-ounce) can chickpeas, drained and rinsed, or 1 cups cooked chickpeas You are going to need two large, rimmed baking sheets to get the job done and baking parchment to make sure that you don't
- 86 BRAISED SEITAN WITH BRUSSELS, KALE, AND SUN-DRIED TOMATOES.SERVES 4.TIME: 30 MINUTES.This makes an easy weeknight meal served over mashed potatoes, pasta, or rice. Make it a little more fancy with either Soft Poppy-Seed Polenta (page 115) or Broccoli Pole
- 87 3 cups water 1 cup TVP chunks (not granules or crumbles) 1 cup frozen or canned and drained lima beans (green peas are fine if you hate lima beans, hater) 1 (15-ounce) can kidney beans, drained and rinsed (1 cups) PREHEAT A large soup pot over medium heat
- 88 4 cloves garlic, minced 1 teaspoons garam masala teaspoon ground cinnamon teaspoon salt teaspoon cayenne 1 cup water 1-inch cube fresh ginger, peeled 10 ounces fresh spinach (this is about 2 bunches), washed well and chopped coa.r.s.ely Juice of lime PREH
- 89 SERVES 4 TO 6.TIME: 1 HOUR.There's always room for one more lentil recipe in the mighty tome that is the Veganomicon! And why not . . . lentils are such a tasty, filling, and fast-cooking legume, it would be stupid not to eat them more often. So here
- 90 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 occasi
- 91 Broccoli rabe: cup olive oil 5 cloves garlic, sliced thinly 1 bunch broccoli rabe (- pound), tough stems trimmed, chopped coa.r.s.ely 2-3 tablespoons white wine, water, or vegetable broth 2 teaspoons red wine vinegar or balsamic vinegar Salt and freshly g
- 92 2 tablespoons lime juice (juice of 1 lime, depending on the juiciness of your lime) teaspoon salt Several pinches of freshly ground black pepper 4 cups loosely packed arugula leaves 2 avocados, peeled, pitted, and sliced into 1-inch chunks (see tip) BRING
- 93 PUMPKIN BAKED ZITI WITH CARAMELIZED ONIONS AND SAGE CRUMB TOPPING.SERVES 6 TO 8.TIME: ABOUT AN HOUR.This is a rich and creamy baked pasta ca.s.serole that blends the best flavors that fall has to offer. The pumpkin is subtle but sweet caramelized onion an
- 94 This dish freezes well. Store leftovers in a covered plastic container and freeze. When ready to eat, preheat the oven to 350F, transfer the leftovers to a baking pan, cover with aluminum foil, and bake for about 30 minutes.BRING A large pot of salted wat
- 95 6 large shallots, sliced thinly 4 cloves garlic, minced 1 serrano red chile, sliced very thinly, or -1 teaspoon dried red pepper flakes 1 cups Arborio rice 1 teaspoon sugar 2 tablespoons lime juice Chopped roasted peanuts and lime wedges, for garnish IF U
- 96 pound fresh udon noodles or dried udon noodles Curry roux sauce: 2 tablespoons peanut oil 2 tablespoons all-purpose flour 1 teaspoons curry powder teaspoon garam masala cup vegetable broth 2 teaspoons sugar Udon stir-fry: 2 tablespoons peanut oil 1 large
- 97 Meanwhile, preheat a large skillet over medium heat. Saute the onion and mushrooms in the oil for 5 to 7 minutes, until the mushrooms are tender and the onions are softened but still have some crunch. Add the garlic and ginger, and saute for another minut
- 98 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, stirri
- 99 1 pound firm tofu, drained and crumbled 1 teaspoons dried basil 1 teaspoons salt IN A food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in
- 100 teaspoon ground coriander Several pinches of freshly ground black pepper cup mola.s.ses 2 tablespoons pure maple syrup 2 tablespoons tomato paste 3 tablespoons soy sauce 1 teaspoon liquid smoke IN A small saucepan over medium-high heat, saute the onions i