150 Vegan Favorites (13 page)

In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes. Stir in the rice, orzo, salt, pepper, and turmeric and cook for 1 minute over low heat, stirring frequently. Add the water, green peas,
and pimientos and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over low heat until the grains are tender, 15 to 20 minutes.

Remove from the heat, fluff the grains, and blend in the parsley. Let stand for 5 to 10 minutes before serving.

Lemon and artichokes complement each other in this tangy rice dish.

Yield: 4 servings

In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, zucchini, and garlic and cook, stirring, for about 6 minutes. Stir in the rice, water, artichokes, parsley, pepper, and salt and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over low heat until the rice is tender, 15 to 20 minutes.

Fluff the rice and blend in the scallions and lemon juice. Let stand for 5 to 10 minutes before serving.

This curry-scented dish is enriched with chick-peas, onions, and garlic. Versatile and easy to prepare, the side dish is appropriate for almost any occasion.

Yield: 4 servings

In a medium saucepan, heat the oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring, for about 5 minutes. Add the curry powder, cumin, turmeric, salt, and pepper and cook, stirring, for 30 seconds. Stir in the rice and water and bring to a simmer over medium-high heat. Reduce the heat to medium-low, stir in the chick-peas, and cover. Cook until the rice is tender, 15 to 20 minutes.

Remove from the heat, fluff the rice, and fold in the parsley. Let stand for 5 to 10 minutes before serving.

This festive “party dish” is rooted in West African cuisine. Curry, ginger, and thyme underscore the dish with pungent, aromatic flavors.

Yield: 4 servings

In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, and ginger and cook, stirring, for 5 to 7 minutes. Add the tomatoes, curry powder, thyme, pepper, and salt and cook, stirring, for about 2 minutes. Stir in the rice, water, greens, carrots, and tomato paste and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over low heat until most of the liquid is absorbed, about 15 minutes.

Fluff the rice, stir in the black-eyed peas, recover, and cook for 5 minutes more. Let stand (still covered) for about 10 minutes before serving.

When cooked together, lentils and bulgur are a nutritious duo. They are often paired into a simple, family-style meal, as in this Middle Eastern dish.

Yield: 3 to 4 servings

In a large saucepan, combine the lentils and water and bring to a simmer over medium-high heat. Reduce the heat to medium and cook for about 25 minutes, stirring occasionally. Add the bulgur, salt, and pepper and cook until the lentils are tender, 15 to 20 minutes, stirring occasionally. (Add a little hot water if necessary.)

In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, until the onion slivers are browned, 7 to 10 minutes. Stir the onions into the pot of lentils and bulgur.

Serve the grains with pita bread and a tossed green salad.

This grain-and-vegetable entree is enhanced with fresh lemon at the finish.

Yield: 4 servings

In a medium saucepan, combine the bulgur, water, parsley, cumin, coriander, pepper, and salt and bring to a simmer over medium-high heat. Remove from the heat and stir the grains. Let stand until the bulgur has absorbed all of the water, about 15 minutes.

In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, and zucchini and cook, stirring, for about 7 minutes. Stir in the cooked bulgur and scallions and cook for 2 to 3 minutes over medium heat, stirring occasionally.

Squeeze the lemon over the pilaf and serve at once.

For centuries the “three sisters” of the garden–pumpkin, corn, and beans–have been grown together in America. They make natural companions in this rustic stew-meal.

Yield: 4 servings

In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and jalapeño and cook, stirring, for about 5 minutes. Add the tomatoes, paprika, oregano, parsley, cumin, and salt and cook, stirring, for 3 to 4 minutes. Add the pumpkin and water and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook until the pumpkin is tender, about 25 minutes, stirring occasionally. Stir in the corn and beans and cook for about 10 minutes. To thicken, mash the pumpkin with a large spoon against the side of the pan.

Serve the stew over a bed of quinoa or rice.

Split peas and barley unite to form a “stick to your ribs” stew–perfect for a cold winter day or lazy afternoon.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the onion, celery, carrots, and garlic and cook, stirring, for about 7 minutes. Add the water, split peas, barley, potatoes, parsley, oregano, and pepper and bring to a simmer over medium-high
heat. Reduce the heat to medium and cook, stirring occasionally, until the peas are tender, about 1 hour. Stir in the spinach and salt and cook over low heat for 10 to 15 minutes.

Ladle the stew into bowls and serve with warm French bread.

A trio of peppery flavors–black pepper, cayenne, and Tabasco sauce–gives this vegetable stew a nice zing of spicy heat.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the eggplant, tomatoes, onion, bell pepper, and garlic and cook, stirring, over medium heat for about 10 minutes. Add the tomatoes, water, oregano, thyme, pepper, cayenne, and salt and cook over medium-low heat for 25 minutes, stirring occasionally. Stir in the black-eyed peas and Tabasco and cook for 5 minutes. Remove from the heat and let stand for 10 minutes.

Serve the stew with brown rice or other grains, and pass the bottle of Tabasco at the table.

Called arroz verde in Spanish, this dish is a pleasing combination of roasted chilies, spinach, herbs, and rice. For a variation, try basmati or jasmine rice.

Yield: 4 servings

In a saucepan, heat the oil over medium heat. Add the onion, garlic, and chili peppers and cook, stirring, for 5 to 7 minutes. Add the water, rice, parsley, cumin, salt, and pepper and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over medium-low heat for about 12 minutes.

Stir in the spinach and cilantro and cook over low heat until the rice is tender, 4 to 5 minutes. Remove from the heat, fluff the rice, and let stand for 5 to 10 minutes before serving.

Quinoa (pronounced “keen-wa”) is a nutrient-rich grain with a nutty flavor and rice-like texture. It is a perfect ingredient for pilafs, casseroles, and one-pot dishes.

Yield: 4 servings

In a large saucepan, heat the oil over medium heat. Add the onion, mushrooms, bell pepper, and zucchini and cook, stirring, for 5 to 7 minutes. Add the water, quinoa, squash,
parsley, pepper, and salt and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over medium-low heat until all of the liquid is absorbed, 15 to 20 minutes. Remove from the heat, fluff the grains, and let stand, covered, for 5 to 10 minutes before serving.

This Native American dish of beans and corn is traditionally prepared with lima beans, but black beans and jalapeños make for an interesting twist. Serve as a side dish.

Yield: 4 servings

In a medium saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic, and jalapeño and cook, stirring, for 5 minutes. Add the corn, beans, oregano, pepper, and salt and cook for 5 to 7 minutes, stirring occasionally.