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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
- 136 Ca.s.sondra Herman-Zajac Elizabeth Ryan APPENDIX.RECIPES BY ICON.SOY FREE RECIPES.SNACKS, APPETIZERS, LITTLE MEALS, DIPS AND SPREADS.b.u.t.ternut Squash and Pumpkin Seed Rice Paper Rolls Broccoli-Millet Croquettes Autumn Latkes Potato Latkes Acorn Squash
- 135 Mich.e.l.le Gardinier Carrie Lynn Morse Rachel Bavolar Keren Form Allicia Cormier Mike Desert Connie Leonard Kim Cannard Jessica DeNoto Katie Marggraf Molly Tanzer Eryn Hisc.o.c.k Amanda Sacco Mike Crooker & Liz Bujack Shanell Dawn Williams Lauren Ulm Deb
- 134 Sauteed Seitan with Mushrooms and Spinach * Herb-Scalloped Potatoes SUGGESTED SALAD: Bulgur, Arugula, and Cannellini Salad SUGGESTED DESSERT: Heart-Shaped Apple Galettes PICNIC MENU.Apricot Baked BBQ Tofu * Prospect Park Potato Salad * Grilled Corn SUGGES
- 133 This recipe makes a "milk" chocolate-style hazelnut spread. For a dark chocolate spread, leave out the soy milk powder. Increase the confectioners' sugar by a tablespoon or two, if desired.The easiest way to toast hazelnuts: Preheat the ove
- 132 6 ounces silken tofu 1 tablespoon vanilla extract PUREE ALL ingredients in a blender or food processor until smooth. Pour into your ice-cream maker and follow the machine manufacturer's instructions.Variations: Green Tea Ice Cream: Add 2 tablespoons
- 131 PREHEAT THE oven to 350F. Spray a 10-inch pie plate with cooking spray.Prepare the crust: Process the grahams into fine crumbs. Place them in a bowl and drizzle the oil on them. Use your fingertips or a fork to mix in the oil until all crumbs are moistene
- 130 cup canola oil cup applesauce cup cornstarch 2 teaspoons vanilla extract 1 teaspoon almond extract 2 cups whole wheat pastry flour or all-purpose white flour 1 teaspoon baking soda 1 teaspoons baking powder teaspoon salt 2 teaspoons confectioners' su
- 129 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoons ground cinnamon teaspoon ground nutmeg teaspoon ground ginger teaspoon ground allspice teaspoon ground cloves PREHEAT THE oven to 350F. Lightl
- 128 VANILLA-YOGURT POUND CAKE.MAKES 1 LOAF.TIME: ABOUT 1 HOUR 30 MINUTES.Pound cake should be simple: just sweet enough, with a hint of vanilla, citrus, or other aromatic flavors. Densely textured yet moist. Lovingly delivers abundant calories directly to you
- 127 Caramel-penuche frosting: cup granulated sugar 3 tablespoons nonhydrogenated vegan margarine 1 tablespoon mola.s.ses cup soy creamer or soy milk 2 tablespoons plain or vanilla soy milk powder Pinch of salt 2 cups confectioners' sugar 1 teaspoon vanil
- 126 Serve warm, with a scoop of ice cream if you are so inclined.BANANA-CHOCOLATE CHIP BREAD PUDDING.SERVES 6 TO 8.TIME: ABOUT AN HOUR.Bread pudding is something of a miracle: stale bread and a few una.s.suming ingredients transform into an irresistible, old-
- 125 3-4 tablespoons canola oil PREHEAT THE oven to 375F.Prepare the filling: Chop the plums by cutting around the seed (this gets a bit messy). Cut them into slices that are between and inch thick. Place in an 8-inch square baking pan. Add the rest of the fil
- 124 Remove from the oven and let cool a bit before serving. Youll need to cut the cobbler with a serving spoon to get all the juices. For optimum presentation, serve each slice into a bowl, then lift the crust to preserve the lattice and spoon more strawberri
- 123 TIME : LESS THAN AN HOUR, PLUS CHILL TIME.This dessert may seem like it should be served by your butler, but give him the day off and make it yourself-it's incredibly easy. Pear halves are poached in strong black tea and then the tea is used to make a so
- 122 cup sugar cup canola oil 2 teaspoons pure vanilla extract teaspoon almond extract 1 cups all-purpose flour cup unsweetened cocoa powder teaspoon baking powder teaspoon baking soda teaspoon salt 1 cup fresh blueberries PREHEAT THE oven to 325F. Grease a 9
- 121 Variation: Chocolate-Hazelnut-Espresso: Whisk 1 tablespoon of instant espresso powder into the liquid ingredients before adding the dry ingredients.APPLE-PEANUT b.u.t.tER-CARAMEL BARS.MAKES 12 BARS.TIME : 1 HOUR 15 MINUTES, PLUS COOLING TIME.These bars we
- 120 cup sugar cup canola oil teaspoon vanilla extract teaspoon almond extract 1 cups all-purpose flour or whole wheat pastry flour 2 tablespoons arrowroot powder 2 teaspoons baking powder 2 teaspoons aniseeds teaspoon salt 1 cup whole, raw almonds It's not n
- 119 Frosting: 2 tablespoons nonhydrogenated vegan margarine, softened 2 tablespoons soy milk, soy creamer, or rice milk 2 tablespoons dark rum teaspoon vanilla extract 2 cups confectioners' sugar Optional decoration: Freshly grated nutmeg Colored sugar sprin
- 118 This chewy, shortbreadlike cookie is the perfect, light finale to any Asian meal. Or just great paired with a dark and smoky black or oolong tea. The peanut b.u.t.ter flavor in these dense little morsels is subtle, while chunks of candied ginger and a coa
- 117 Deep, dark, chocolaty and nutty, this is a perfect (soy)milk and cookies cookie for chocolate lovers. The recipe is incredibly versatile, so check out some of the variations.If you don't have flaxseeds, you can leave them out of the recipe. The cookies w
- 116 MAKES 24 COOKIES.TIME: 40 MINUTES.You could call these Koala Noses because that's what they look like. Using demerara sugar adds a slight brown-sugar taste and a little crunch because the crystals are bigger than normal sugar, but you can use turbina
- 115 TIME: 35 MINUTES.Pretty as a picture, these delectable disks are studded with jadelike pistachio nuts and are delicately scented with rose water. These cookies are a miracle of science, really; delicately flavored and somehow light and airy, chewy and cri
- 114 PREHEAT THE oven to 350F and lightly grease a 12-cup nonstick m.u.f.fin tin.In a large bowl, whisk together the soy milk and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce, canola oil, and brown sugar, and whisk to comple
- 113 cup chopped walnuts PREHEAT THE oven to 325F. Lightly grease a 9 5-inch loaf pan.In a large mixing bowl, mix together the soy milk, orange juice, canola oil, sugar and vanilla.Sift in the flour, baking powder, baking soda, salt, and allspice. Mix just unt
- 112 PREHEAT THE oven to 350F and lightly grease a non-stick 12-cup m.u.f.fin tin.In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and brown sugar.Squeeze the crushed pineapple to remove as much excess juic
- 111 1 cup plain soy milk 1 teaspoon apple cider vinegar 2 very ripe bananas cup canola oil cup sugar 1 teaspoon pure vanilla extract 1 cups whole wheat pastry flour or all-purpose flour cup wheat germ 1 tablespoon ground cinnamon 2 teaspoon baking powder teas
- 110 teaspoon salt cup chopped walnuts PREHEAT THE oven to 350F and lightly grease two medium-size baking sheets.Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to thoroughly coat with the flour, breaking a
- 109 Prepare a lightly floured surface and have ready a rolling pin, more peanut oil in a bowl, and a pastry brush. Roll a ball of dough into as thin a circle as possible, brush with oil, and fold in half. Brush the half-circle with oil, fold into a triangle s
- 108 Punch down the dough, return it to the floured surface, and knead a few times. Then, using a floured rolling pin, roll the dough into a large circle about 1 inches thick. Transfer the dough to a lightly greased cookie sheet. Poke several holes into the do
- 107 WHOLE WHEAT SODA BREAD WITH MILLET AND CURRANTS.MAKES 1 LARGE LOAF.TIME: 1 HOUR 30 MINUTES.Our whole-grain soda bread is a little like a giant scone-not too sweet, with a dense, chewy texture and slight crunch from a little cooked millet worked into the d
- 106 teaspoon salt Juice of lemon PREHEAT A saucepan over medium-high heat. In a measuring cup, mix the cornstarch with the vegetable broth and set aside.Saute the onion and jalapenos in the oil for about 5 minutes, until the onions are translucent. Add the ga
- 105 TIME: 5 MINUTES.A great dressing for a Mediterranean salad or just to serve with steamed veggies, greens, sauteed veggies, roasted veggies . . . you get the idea. It has a vibrant and tangy flavor, so it isn't recommended for anything that is already
- 104 MAKES ABOUT 5 CUPS.TIME: 35 MINUTES, PLUS TIME TO CHILL.Does cranberry sauce really need an introduction? You know what to do with it! We use agar to make this a little firm and the ingredients are kept simple-no orange rind or sneaky flavorings. But appl
- 103 2 tablespoons sugar 2 tablespoons water 2 tablespoons red wine vinegar teaspoon asafetida PREHEAT A small saucepan over medium-low heat. Put the oil, garlic, ginger, and jalapeno in the pan. Saute for about 1 minute. Add the mango, sugar, and water. Turn
- 102 Mole base: 3 tablespoons peanut oil 4 garlic cloves, chopped 1 small onion, diced 2 cups hot vegetable broth, kept warm on the stove top 2 tablespoons creamy, all-natural peanut b.u.t.ter 1 (15-ounce) can diced tomatoes 3 ounces chopped semisweet vegan ba
- 101 1 teaspoon olive oil 3 cloves garlic, minced 1 jalapeno, seeded and minced teaspoon sea salt 1 cups vegetable broth Juice of 1 lime 1 cup loosely packed fresh cilantro IN A small saucepan over low heat, saute the garlic and jalapeno in oil until fragrant,
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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,
- 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
- 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