The Starch Solution (44 page)

Turn the mixture into the prepared pan and bake until the top and edges are golden brown, about 1 hour. Transfer the pan to a rack to cool for 5 minutes before serving.

To serve, run a spatula around the sides of the pan to loosen, then invert the loaf onto a serving plate and cut into slices.

Artichokes and brown rice give our take on paella fantastic texture and flavor. A pinch of saffron adds color and an earthiness that perfectly complements the artichokes. Watch out when using it—it stains!

PREP: 30 MINUTES | COOK: 40 MINUTES | REST: 5 MINUTES • SERVES 8

1 cup brown rice

2 cups boiling water

2
¹
⁄
₃
cups vegetable broth

1 onion, chopped

2 cloves garlic, crushed or minced

³
⁄
₄
cup julienned green bell pepper

³
⁄
₄
cup julienned red bell pepper

1 package (10 ounces) frozen baby lima beans, thawed

2 small tomatoes, chopped

1 teaspoon dried oregano

¼ teaspoon sea salt

¹
⁄
₈
teaspoon crushed red-pepper flakes

Pinch of saffron

1 can (15 ounces) water-packed artichoke hearts, drained and cut in halves

1 cup frozen peas, thawed

Put the rice into a bowl and pour the boiling water over it. Cover and let stand for 20 minutes while you prepare the remaining ingredients. After 20 minutes, drain off any excess water and set the rice aside.

Heat the vegetable broth to boiling in a saucepan. Scoop out
¹
⁄
₃
cup of the broth into a wok or large skillet with sloping sides. Add the onion and garlic and stir over medium heat until the onion softens slightly, about 3 minutes. Add the green and red peppers, lima beans, and tomatoes and cook, stirring, for 3 minutes. Stir in the oregano, salt, pepper flakes, saffron, and the reserved rice and the remaining hot vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 30 minutes. Stir in the artichokes and peas.

Remove the pan from the heat, cover, and let stand for 5 minutes before serving.

This dish is made with mild Thai green curry paste sold in Asian markets, natural food stores, and some supermarkets. For a spicier variation, substitute red curry paste for the green, or serve hot sauce on the side. For an especially colorful dish, use Thai purple rice in place of the brown rice.

PREP: 20 MINUTES | COOK: 12 MINUTES • SERVES 4

¹
⁄
₃
cup vegetable broth

1 onion, cut into ½″ cubes

1 red bell pepper, cut into ½″ cubes

1 yellow bell pepper, cut into ½″ cubes

2 cloves garlic, crushed or minced

1–2 tablespoons Thai green curry paste

2 cups coarsely chopped napa cabbage

1 cup broccoli florets

1 cup cauliflower florets

1 cup sugar snap peas

1 tablespoon regular or reduced-sodium soy sauce

4 cups cooked long-grain brown rice

1 tomato, cut into ½″ cubes

1 tablespoon coarsely chopped fresh Thai or common (field) basil

1 tablespoon coarsely chopped fresh cilantro

1 cup almond milk or rice milk

1 teaspoon coconut extract

Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic. Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish. Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce. Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.

Add the rice, tomato, basil, cilantro, milk, and coconut extract. Stir well, then cook until heated through, 2 to 3 minutes. Serve hot, on plates or in bowls, with chopsticks if you like.

This is a great recipe for making a day ahead. Just refrigerate overnight and all you need do the next day is put it into a preheated oven. It will take about the same amount of time, even from the fridge.

PREP: 10 MINUTES | COOK: 1 HOUR | REST: 10 MINUTES • SERVES 4 TO 6

5 cups fresh or frozen and thawed corn kernels

½ cup
masa harina

¼ cup vegetable broth

½ cup
Tofu Sour Cream

1 can (4 ounces) chopped green chiles

2 tablespoons chopped roasted red peppers

2 tablespoons chopped black olives

¼ teaspoon salt (optional)

Salsa fresca,
Enchilada Sauce
, and/or
Guacamole
, for serving

Preheat the oven to 350°F. Have ready a 2-quart baking dish.

Combine the corn, masa, and broth in a food processor and process until smooth. Scrape the mixture into a large bowl and add the Tofu Sour Cream, chiles, peppers, olives, and salt, if using. Mix well.

Turn the mixture into the baking dish. Cover the dish with parchment paper, then with aluminum foil, crimping the edges over the rim of the dish, or cover with a lid. Bake until hot, about 1 hour. Let rest for 10 minutes before serving.

To serve, use a large spoon to scoop the tamale pie onto individual plates. Serve salsa, Enchilada Sauce, and/or Guacamole in bowls on the table to spoon over the top.

Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat free and contains cornmeal, water, and few if any other ingredients other than herbs and spices.

PREP: 15 MINUTES | COOK: 20 MINUTES • SERVES 6 TO 8

1 package (24 ounces) cooked polenta, cut into ½″-thick slices

½ cup vegetable broth

1 onion, chopped

1 red bell pepper, chopped

1 orange or yellow bell pepper, chopped

2 cloves garlic, crushed or minced

2 cans (15 ounces each) black beans, drained and rinsed

1 can (15 ounces) crushed tomatoes

1 can (4 ounces) chopped green chiles

1 teaspoon chili powder

1 teaspoon ground cumin

Dash or two of Tabasco or other hot sauce

Freshly ground black pepper

¼ cup chopped fresh cilantro

2 cups
Mango Salsa
or store-bought mango salsa

Preheat the oven to 375°F.

Place the polenta slices on a nonstick baking sheet and bake for 15 minutes.

While the polenta bakes, put the broth, onion, bell peppers, and garlic in a large saucepan. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the black beans, tomatoes, chiles, chili powder, cumin, hot sauce, and black pepper to taste. Cook 10 minutes. Taste and add more hot sauce if you wish. Stir in the cilantro and remove the saucepan from the heat.

To serve, arrange a few slices of polenta on each plate and top with the black bean mixture. Top with the Mango Salsa or serve it in a bowl on the side.

We frequently enjoy a simple dinner of mashed pinto beans and salsa tucked into tortillas. I use the leftover beans to make these flavorful enchiladas. You could also use the
Smashed Slow-Cooked Beans
.

PREP: 40 MINUTES | COOK: 45 MINUTES • SERVES 6 TO 8

5 cups
Enchilada Sauce

4 cups cooked pinto beans, smashed

1 cup chopped scallions (green and white parts)

1½ cups fresh or frozen and thawed corn kernels

1 can (2.25 ounces) sliced ripe olives, drained

1–2 tablespoons chopped green chiles (optional)

10 whole wheat tortillas or about 16 corn tortillas

Salsa fresca and
Tofu Sour Cream
, for serving

Preheat the oven to 350°F. Spread 1½ cups of enchilada sauce in the bottom of a 13″ × 9″ or 3-quart baking dish.

In a large bowl, mix together the beans, scallions, corn, olives, and green chiles, if you are using them. Lay a tortilla on a flat surface and
spread a thick line of the bean mixture down the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas, snuggling them close together in the pan. Pour the remaining enchilada sauce evenly over the rolled tortillas.

Cover the dish with parchment paper, then with aluminum foil, crimping the edges over the rim of the dish. Bake for 45 minutes. Let rest for 5 minutes before serving hot.

Serve bowls of salsa and Tofu Sour Cream on the side.

The combination of butternut squash, curry spices, brown and wild rice, and chard gives this dish a unique taste and lots of great texture.

PREP: 15 MINUTES | COOK: 1 HOUR • SERVES 6 TO 8

4 cups vegetable broth

1 onion, chopped

1–2 cloves garlic, crushed or minced

1 can (4 ounces) chopped green chiles

3 cups peeled, chopped butternut squash

2 teaspoons curry powder

1 teaspoon ground coriander

½ teaspoon ground cumin

Freshly ground black pepper

1 cup long-grain brown rice