Blissful Bites (11 page)
Top with
no-oil hollandaise sauce
. Serve immediately.
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blissful variation
Layer in
sizzling tempeh bacon
, on page 45, on top of bread.
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blissful definition
Miso
is a fermented soybean paste that has been traditionally used in Asia for making soup stocks. It offers many health benefits. Miso comes in a wide range of flavorsâthe darker misos have been fermented longer, have richer flavors, and are more nutritious. Be sure to never boil miso, because that kills the enzymes and healing properties that are naturally inside.
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blissful trick
If you're not familiar with blanching, see page 107 for info on various cooking techniques.
vegan “eggs” benedict
⢠Makes 4 to 6 servings
This will be the best tofu scramble you have ever tastedâI promise. The trick is to use a nonstick pan (the nontoxic kind) and let the tofu cook on one side until it gets brown before flipping.
Oil spray, for skillet
1 package (14 ounces) extra firm tofu, pressed if needed, then crumbled
1
â
3
cup nutritional yeast
2 tablespoons tamari
1 teaspoon cumin
1 teaspoon chili powder
1 medium carrot, small dice
Pinch sea salt
1 cup zucchini, small dice
5 mushrooms, sliced
In a large bowl, combine the first five ingredients until thoroughly mixed; set aside. Meanwhile, spray skillet with oil and sauté carrots with a pinch of sea salt until almost tender. Add zucchini and mushrooms and sauté for two more minutes with lid on. Remove from pan and set aside.
Spray the same pan with oil spray and heat again over medium flame. Layer tofu mixture along the bottom of the pan about
1
â
2
-inch thick (you may have to cook the tofu in two batches depending on the size of your pan). Let sit for five minutes before flipping. Cook on the other side until golden brown. Stir in veggies and serve immediately.
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blissful variation
This is excellent served as a sandwich for the kids or wrapped in a tortilla for a quick lunch.
“Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”
â H.D. Thoreau
mango-pineapple tropical soup
ââââââââ
Whether you are entertaining for a large party, need a quick snack, or crave a hot bowl of steaming soup, these recipes are great for any and every occasion. Even if you just want something fancy to eat while veggin' out in your pajamas.
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a taste of india artichoke dip
                       Â
cali-style white bean bruschetta
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daikon canapé with sweet miso sauce
curried sweet potato and carrot soup
                       Â
azuki bean and japanese pumpkin soup
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asian rice paper rolls with almond bliss dipping sauce
lemony-lime hummus
a taste of india artichoke dip
⢠Makes 4 to 6 servings
â¢
fan fave
This appetizer is an efficient way to use leftover beans and great for a party for any occasion. It's full of Indian spices and ginger, but I wouldn't say it's hot. It's mild to medium, so if you want it spicier, feel free to add a touch of cayenne to it.
1 can (14 ounces) artichoke hearts, drained
1
1
â
2
cups cooked chickpeas, or 1 can (15 ounces) drained and rinsed
1 tablespoon mirin
1 tablespoon brown rice vinegar or apple cider vinegar
2 teaspoons maple syrup
2 tablespoons tamari
2 teaspoons garam masala
1 teaspoon ginger, grated
Sea salt, pinch
Nutritional yeast, for topping (optional)
Baguette, sliced
Place all the dip ingredients in a food processor and blend until all the ingredients are well combined and no chunks remain. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. Transfer to a serving bowl and sprinkle nutritional yeast on top. Toast baguette and serve with dip.
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blissful suggestion
To make beans from scratch follow
basic beans
recipe, on page 202.
blissful definitions
Mirin
is Japanese cooking wine that is slightly sweet and has a low alcohol content. It's great to use as a substitute for cooking wine or sherry. I also use it in sauces, dressing, glazes, and dishes like this dip to add depth.
Brown rice vinegar
is made from cultured brown rice, making it a healthier choice than regular rice vinegar. It has a nicer flavor as well. It can be found at any natural food store, but feel free to substitute another vinegar if you can't find it.
⢠Makes 5 to 7 servings
This is my favorite way to have hummusâwith both lemon and lime and no oil. This is a great way to use leftover beans. You can use it as a dip or a spread for a sandwich or wrap.
2 cups cooked garbanzo beans, or 2 cans (15 ounces each), drained and rinsed
1 clove garlic, minced (optional)
1 small lemon, zested and juiced
1 small lime, zested and juiced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 tablespoon apple cider vinegar
1 to 2 tablespoons tahini (roasted for richer flavor)
Pinch black pepper
Filtered water, as necessary
Season to taste
Combine all ingredients in food processor. Blend, adding filtered water, or garbanzo cooking liquid, as necessary to get the texture and creaminess you desire. Season with sea salt.
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blissful variation
If you want a kick, add
1
â
4
teaspoon cayenne pepper.
⢠Makes 6 to 8 servings
