Forks Over Knives: The Cookbook (44 page)

MILLET AND CHARD are great alternatives to the usual rice-stuffed cabbage, and the
Roasted Red Pepper Sauce
is perfect when you want something other than tomato sauce.

SERVES 6

12 large Swiss chard leaves, ribs removed

1 large onion, peeled and finely diced

6 cloves garlic, peeled and minced

3 tablespoons minced basil

1 tablespoon thyme

1½ cups millet

5 cups
Vegetable Stock
, or low-sodium vegetable broth

½ cup pine nuts,
toasted

¼ cup nutritional yeast

Salt and freshly ground black pepper to taste

1 batch 
Roasted Red Pepper Sauce

1.
Prepare an ice bath. Bring a pot of water, large enough to hold the chard leaves without bending them, to a boil. Add the chard and blanch it for 20 to 30 seconds until it softens. Submerge the softened leaves in the ice bath to stop their cooking. Set aside.

2.
Preheat the oven to 350°F.

3.
Place the onions in a large saucepan and sauté over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic and cook for 2 minutes. Add the basil, thyme, millet, and 4½ cups vegetable stock and bring to a boil over high heat. Reduce the heat to medium and cook, covered, for 20 minutes, or until the millet is tender. Remove from the heat. Add the pine nuts and nutritional yeast, and season with salt and pepper.

4.
Place a chard leaf on a flat surface. Spoon some of the millet mixture in the middle of the chard leaf. Fold the large end of the chard over the filing, then fold the sides in and roll the leaf up like a cigar. Place the roll, seam side down, in a 9 × 13-inch baking dish. Pour ½ cup vegetable stock into the pan to cover the bottom of the pan. Cover the dish with aluminum foil and back for 25 minutes, or until the chard leaves have wilted and are tender. Serve topped with the roasted red pepper sauce.

TRADITIONAL SAMOSAS ARE deep-fried, vegetable-filled pastries served with coriander chutney. This version uses Swiss chard as the wrapper, and is baked, not fried. These can be served as an appetizer, or eaten as a meal served with a salad and any of the pilafs in this book (see the
Great Grains
chapter).

SERVES 4 TO 8

FOR THE POTATO SAMOSA FILLING:

1 medium yellow onion, peeled and diced small

2 teaspoons black mustard seeds,
toasted

1 teaspoon coriander seeds, toasted and ground

1 teaspoon garam masala

1 teaspoon cumin seeds, toasted and ground

1 jalapeño pepper, seeded and minced

1 tablespoon grated ginger

¼ cu
p
 finely chopped
 cilantro

1 cup green peas

4 medium Yukon Gold potatoes, peeled, cut into ½-inch dice, boiled, and rinsed until cool

Salt to taste

8 Swiss chard leaves

Coriander Chutney

TO PREPARE THE CHARD:

1.
Prepare an ice bath. Bring a pot of water, large enough to hold the chard leaves without bending them, to a boil. Add the chard and blanch for 20 to 30 seconds, until it softens. Submerge the softened leaves in the ice bath to stop their cooking, then set them aside.

TO MAKE THE POTATO SAMOSA FILLING:

2.
Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Reduce the heat to medium-low and add the mustard seeds, coriander, garam masala, cumin, jalapeño, ginger, and cilantro. Cook for 4 minutes, then remove from the heat. Add the peas and potatoes. Season with salt and mix well.

TO ASSEMBLE THE SAMOSAS:

3.
Preheat the oven to 350°F.

4.
Place a chard leaf on a flat surface. Spoon some of the potato mixture in the middle of the chard leaf. Fold the large end of the chard over the potato, then fold the sides in and roll the samosa up like a cigar. Place in a baking dish. Repeat with the remaining chard leaves. Pour a little water over the samosas and cover the dish with aluminum foil. Bake for 25 to 30 minutes, or until the chard leaves have wilted and are tender. Serve with Coriander Chutney.

T
HE
A
MAZING
B
EAN
 

IN LATE JULY or early August, you might be able to harvest all of the ingredients for this dish from your garden. If not, you’ll certainly be able to find them at your farmers’ market.

SERVES 4

1 medium red onion¸ peeled and thinly sliced

4 medium zucchini, cut into ½-inch rounds

4 yellow squash, cut into ½-inch rounds

2 cups corn kernels (from about 3 ears)

2
navy beans
, or one 15-ounce can, drained and rinsed

Zest of 2 lemons

1 cup
 finely chopped
 basil

Salt and freshly ground black pepper to taste

Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep from sticking to the pan. Add the zucchini, squash, corn, and beans and cook until the squash is tender, about 8 minutes. Remove from the heat. Stir in the lemon zest and basil, and season with salt and pepper.

FAVA BEANS ARE not traditional in this popular summer stew from France, but the creamy texture of this Mediterranean bean pairs nicely with the texture of the vegetables in this dish.

SERVES 4

1 medium red onion, peeled and thinly sliced

1 red bell pepper, seeded and diced

1 large eggplant, stemmed and cut into ½-inch dice

1 medium zucchini, diced

2 cloves garlic, peeled and finely chopped

2 cups cooked
fava beans
, or one 15-ounce can, drained and rinsed

2 Roma tomatoes, chopped

¼ cup basil, finely chopped

Salt and freshly ground black pepper to taste

Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the red pepper and eggplant and cook for 10 minutes. Add the zucchini, garlic, fava beans, and tomatoes and cook 5 minutes longer. Reduce the heat and cook, uncovered, stirring occasionally, for 15 minutes, or until the vegetables are tender. Remove from the heat. Stir in the basil and season with salt and pepper.

TOASTING THE CUMIN seeds and oregano really brings out their flavors in this simplest, most filling of dishes.

SERVES 4

1 medium yellow onion, peeled and diced

1 red bell pepper, seeded and diced

2 jalapeño peppers, diced (for less heat, remove the seeds)

5 cloves garlic, peeled and minced

1 teaspoon cumin seeds,
toasted
and ground

1½ teaspoons oregano, toasted

4 cups cooked
black beans
, or two 15-ounce cans, drained and rinsed

Salt and freshly ground black pepper to taste

3 cups cooked
brown rice

1 cup
 chopped
 cilantro

One lime, quartered

Place the onion, red pepper, and jalapeño pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic, cumin, and oregano and cook for 3 minutes. Add the black beans and 1 cup of water. Cook for 10 minutes, adding more water if necessary. Season with salt and pepper. Serve over the brown rice and garnish with the cilantro and lime wedges.

JAMAICAN FOOD IS a culinary melting pot of Spanish, African, Indian, British, and Chinese influences. This dish is traditionally made with chicken, and although I have tried both seitan and tofu in place of the meat, I prefer it with black beans. The
Pineapple Chutney
is a nice contrast to the earthy beans, and it all sits well on a bed of brown rice.

SERVES 4

1 medium yellow onion, peeled and chopped

1 red bell pepper, seeded and chopped

4 cloves garlic, peeled and minced

1 tablespoon curry powder

1½ teaspoon ground allspice

1 tablespoon thyme

2 jalapeño peppers, seeded and minced

1 teaspoon freshly ground black pepper, or to taste

One 15-ounce can diced tomatoes

4 cups cooked
black beans
, or two 15-ounce cans, drained and rinsed

Pineapple Chutney

Add the onion and red bell pepper to a large saucepan and sauté over medium heat for 10 minutes, or until the onions are tender. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Stir in the garlic, curry powder, allspice, thyme, jalapeño peppers, and black pepper. Cook 3 to 4 minutes, then add the tomatoes and black beans and cook, covered, over medium heat for 20 minutes. Serve with the pineapple chutney.

Recipe by Judy Micklewright

THIS DISH IS inspired by my love for Cuban black beans and rice, a dish that traditionally uses ham hocks to flavor the beans and a significant amount of oil in the rice. These beans are a favorite of mine to keep in the freezer; I separate them into one-cup portions for individual meals, or into several-cup portions for family lunches or dinners. This dish is wonderful with a side of chard, kale, spinach, cabbage, or your favorite vegetable.

SERVES 4