150 Vegan Favorites (17 page)

Yield: 6 servings

Preheat the oven to 375 degrees F.

In a mixing bowl, toss the sweet potato, rutabaga, parsnip, turnips, garlic, oil, dried thyme, salt, pepper, and half of the fresh thyme sprigs. Let stand for 10 minutes.

Place the vegetables in a casserole dish or baking pan. Place in the oven and roast until the vegetables are tender, about 1 hour (stir the vegetables every 20 minutes or so).

Remove the vegetables from the oven and let cool slightly before serving. Place the vegetables on a platter and arrange the remaining fresh thyme sprigs around the edges.

Red lentils meld smoothly with potatoes in this curry- and ginger-flavored side dish. It can also be served as a dip with Indian flat bread or flour tortillas.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes. Stir in the ginger, curry powder, cumin, turmeric, and pepper and cook for 30 seconds. Stir in the lentils and water and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook (uncovered) for 15 minutes, stirring occasionally. Stir in the sweet potatoes and cook for 30 to 40 minutes, stirring occasionally, until the lentils and potatoes are tender. Stir in the salt.

Transfer to a large serving bowl. Serve with Indian flat bread or warm flour tortillas.

This is an artichoke lover’s meal—it’s full of delicious flavors and savory textures.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring, for 5 minutes. Add the water, carrots, potatoes, wine, parsley, salt, and pepper and bring to a simmer over high heat. Reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally. Stir in the artichokes and beans and cook for 15 to 20 minutes over low heat, stirring occasionally. Stir in the parsley and squeeze half of the lemon wedges into the stew. Remove from the heat and let stand for 10 minutes before serving.

Ladle the stew into bowls and serve with French bread. Pass the extra lemon at the table.

In African cuisine, groundnuts (better known as peanuts) are pureed into pastes (like peanut butter) and added to soups, sauces, and stews. This nutty stew is enhanced with ginger, tomatoes, and sweet potato.

Yield: 6 servings

In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic, ginger, and jalapeño and cook, stirring, for 5 minutes. Stir in the water, tomato juice, tomatoes, sweet potato, parsley, thyme, cumin, and salt and bring to a
simmer over medium-high heat. Reduce the heat to medium-low and cook for 20 to 25 minutes until the potatoes are tender, stirring occasionally.

Add the peanut butter and stir until it is completely blended. Stir in the spinach and return to a gentle simmer, stirring frequently. Remove from the heat and let stand for 5 minutes before serving.

Ladle the stew into bowls and serve with couscous or rice.

Although these twice-cooked potatoes with spinach are a natural entree for breakfast, they also can be served as a side dish for dinner.

Yield: 3 to 4 servings

Place the potatoes in boiling water to cover and cook over medium heat until tender, 15 to 20 minutes. Drain the potatoes in a colander.

In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes. Stir in the potatoes, spinach, scallions, paprika, optional hot sauce, salt, and cayenne and cook for 7 to 10 minutes over low heat, stirring frequently.

Spoon the potatoes onto plates and serve with plenty of ketchup on the side.

T
raditionally, American desserts are prepared with a lot of butter, milk, cream, and eggs. When it comes to calories, the sky is the limit. Vegan desserts, on the other hand, feature a cornucopia of seasonal and dried fruits, wholesome grains, and light spices. Recipes with apples, bananas, peaches, summer berries, mangoes, and kiwifruits fill the vegan dessert menu. Additionally, dairy-free alternatives, such as soy milk, rice milk, and silken tofu, inspire a medley of refreshing fruit shakes.

This chapter offers an array of fruity desserts and creative treats, from Mango-Banana Flambé and Apple-Pineapple Crisp to Piña Colada Rice Pudding and Tofu Kiwi-Berry Shake. All of these vegan desserts are healthful, easy to prepare, and a pleasure to devour. Here is delicious proof that it is possible to enjoy a taste of something sweet without resorting to the usual lineup of eggs, butter, and dairy products.

With a little creativity and imagination, these tempting recipes can enliven and enrich the vegan lifestyle.

For this grand finale, tropical mango and bananas are simmered in a sweet sauce of apple juice, rum, cinnamon, and brown sugar.

Yield: 4 servings

In a large skillet, combine the apple juice and brown sugar. Cook over medium heat for about 3 minutes, stirring frequently. Add the mango, bananas, and cinnamon and cook for 3 to 4 minutes, stirring occasionally. Turn the slices gently, coating them with the juice mixture.

Remove the pan from the heat and add the rum and optional liqueur. Return to the heat and bring to a simmer over medium heat. Carefully touch a lighted match to the pan, “flaming” the fruit. Allow the flame to subside and continue cooking for 1 minute.

Spoon the fruit onto warm plates and serve at once. A frozen nondairy dessert (such as frozen rice milk) makes a fine companion.

When flambéing (or flaming) the fruit, never pour liquor directly from the bottle to the pan. Always measure out the liquor and transfer it to a small pitcher ahead of time.

The aroma of apples simmering on the stove top is a sure sign that autumn has arrived. This simple, homemade applesauce is a delightful treat anytime of day or night.

Yield: 4 cups

In a medium saucepan, combine the apples and water. Cook over medium heat for 25 to 30 minutes, stirring occasionally, until the apples have a mashed consistency. Stir in the honey and cinnamon. Remove the apples from the heat and let cool for about 5 minutes.

Transfer the mashed apples to a blender and blend until smooth, about 5 seconds (for a chunky sauce, mash the apples with a spoon by hand). Chill the sauce for at least 1 hour before serving.

Scones, sometimes referred to as tea biscuits, make excellent companions to a cup of hot tea or coffee. This version’s mild pumpkin flavor is accented with cinnamon and nutmeg.

Yield: 20 to 24 small scones

Preheat the oven to 400 degrees F. Lightly grease 2 baking pans.

In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, salt, and sugar. Cut in the margarine until the dough resembles coarse meal. With a large mixing spoon, blend in the pumpkin and milk; mix until fully incorporated. Fold in the raisins.

Drop or scoop 2 to 3 tablespoons of batter at a time onto the baking sheets, forming round balls. Scoop all of the batter onto the pans. Place in the oven and bake until the crust of the scones are lightly browned, 12 to 14 minutes. Let the scones cool to room temperature.

Serve with a hot beverage.

Pineapple lends a tropical twist to this crunchy apple crisp delight.

Yield: 6 servings

Preheat the oven to 375 degrees F.

In a mixing bowl, combine the pineapple, apples, honey, lime juice, and nutmeg. Spread the fruit mixture over the bottom of an 8-inch-square baking dish.

In a large mixing bowl, combine the oatmeal, flour, sugar, and cinnamon. With a fork or pastry tool, cut the margarine into the dry ingredients until the mixture has a crumbled texture. Sprinkle the topping evenly over the fruit. Place the pan in the oven and bake until the fruit is tender and the topping is lightly browned, 25 to 30 minutes.

Remove from the oven and serve warm. If desired, offer a frozen nondairy dessert (such as frozen rice milk) on the side.

Most traditional rice puddings are turbo-caloried desserts loaded with heavy cream, sugar, and even eggs. This nondairy alternative features rice milk (or soy milk), apples, and dried fruits.

Yield: 4 servings