Veganomicon: The Ultimate Vegan Cookbook (30 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

BOOK: Veganomicon: The Ultimate Vegan Cookbook
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COMBINE the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.
LENTIL SALAD
 
SERVES 4
TIME:
55 MINUTES (MOSTLY INACTIVE)
 
 
Thyme, tarragon, and garlic flavor this easy-to-prepare and hearty lentil salad. Serve over red leaf lettuce (or whatever kind of fancy-shmancy lettuce you can get your hands on) with oil and vinegar on the side. Having some warmed pita bread on hand wouldn’t hurt, either. For a cute hors d’oeuvre idea, spoon small scoops of salad into endive leaves.
4 cups vegetable broth
2 or 3 sprigs thyme
2 bay leaves
2 cloves garlic, crushed
½ teaspoon dried tarragon
¼ teaspoon salt
1 cup uncooked French lentils
1 small red onion, chopped very finely (about ⅓ cup)
small tomato, seeded and diced (about ½ cup)
2 radishes, grated (about ⅓ cup)
1 small carrot, grated
Several pinches of freshly ground black pepper
 
Dressing:
2-4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice (about ½ lemon)
1 clove garlic, minced
 
BRING THE broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.
While the lentils cook, stir together all the dressing ingredients in a mixing bowl.
Drain the lentils in a mesh colander (so that the lentils don’t fall out the holes). Let cool, giving the colander a few shakes every couple of minutes so that they drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing along with onions, tomato, and radishes, and toss to combine. Season with salt and pepper to taste, cover, and chill for at least half an hour.
When chilled, serve over lettuce with oil and vinegar on the side.
BULGUR, ARUGULA, AND CANNELLINI SALAD
 
MAKES ABOUT 8 SERVINGS
TIME:
35 MINUTES, PLUS AN HOUR TO CHILL
 
 
Peppery arugula adds a nice crisp bite to this rustic and wholesome salad. Bulgur is a great choice for a grain-based summer salad because it cooks quickly and you don’t need to stand over the stove and tend to it. It’s really delicious the way the bulgur, mushrooms, and beans get all tangy and succulent when they absorb the flavors of the dressing. A small amount of oregano adds fragrance, while paprika ties everything together and spices things up just a bit.You can use a different white bean, whatever is available, or even garbanzos or red kidney beans.
 

It’s a good idea to let this chill for as long as possible before digging in; it’s one of those things that’s even better the day after it’s made and even better still the day after that.
1 cup bulgur (cracked wheat)
2 cups thinly sliced cremini mushrooms
1½ cups cooked cannellini beans, drained and rinsed
1 small red onion, quartered and sliced thinly
2 cups lightly packed arugula leaves
 
Dressing
¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon balsamic vinegar
2 cloves garlic, minced really well or pressed
1 teaspoon paprika
½ teaspoon dried oregano
¾ teaspoon salt
Several pinches of freshly ground black pepper
 
TO STEAM the bulgur: Place the bulgur in a small pot or container that has a tightly fitting lid. Boil a pot of water and measure out 1⅓ cups. Pour the water over the bulgur and cover the pot. Let sit for 30 minutes. Bulgur should be tender but chewy.
Prepare the dressing: While the bulgur is steaming, mix all the dressing ingredients together in a large mixing bowl. Stir well and add the mushrooms, beans, and onion, and let them marinate. Stir occasionally.
When the bulgur is ready, add it and any water remaining in the pot to the dressing while it’s still warm. Toss to coat. Tear up the arugula leaves into bite-size pieces and add them to the salad. Mix well. Cover and refrigerate until completely chilled, preferably overnight. Once the salad is chilled, you can adjust the salt and pepper to taste.
PEAR AND ENDIVE SALAD WITH MAPLE CANDIED PECANS
 
SERVES 4
TIME:
45 MINUTES
 
 
Candied pecans give this salad a yummy crunch, while the sweetness of the pear rounds out the delicate bitterness of the endive. It’s a simple recipe but a smorgasbord of flavor and texture.We know grapeseed oil isn’t a common oil to have around but we insist you get it because it makes the best simple dressing for any salad. If you need to sub the vinegar, use red wine vinegar, not regular balsamic.
 
 
Maple candied pecans:
½ cup pecan halves
About 2 teaspoons vegetable oil
Scant ¼ teaspoon salt
¼ cup pure maple syrup
 
Salad
3 Belgian endives, sliced widthwise into ½-inch
slices
1 very ripe Anjou (or other soft) pear, thinly sliced
into bite-size pieces
3 tablespoons grapeseed oil
2 teaspoons white balsamic vinegar
 
HAVE ready a flat plate lined with baking parchment.
Preheat a heavy-bottomed pan (preferably cast iron) over medium-low heat. Toast the pecans for about 5 minutes, tossing them frequently after the first 2 minutes. Sprinkle the vegetable oil and salt over the pecans, and toss to coat. Add the maple syrup and toss to coat, heating until the maple syrup begins to bubble. Let bubble for about 30 seconds, tossing the entire time. Transfer to the parchment-lined plate and allow to cool completely. You can speed up the process by placing the pecans in the fridge once they’ve cooled down a bit. Once they have cooled, break apart the pieces and they are ready to serve.
Use tongs to toss together all the remaining ingredients in a large bowl, making sure that the endive and pears are coated with the oil and vinegar. Divide among four plates and garnish with the candied pecans.
ROASTED FENNEL AND HAZELNUT SALAD WITH SHALLOT DRESSING
 
SERVES 4 TO 6
TIME:
1 HOUR 30 MINUTES, MOSTLY INACTIVE
 
 
This salad wins prizes for prettiness, taste, and longest name in this book. We couldn’t help ourselves here; every component in this salad comes together to create a party in your mouth and therefore deserves a mention. The complex licorice flavor of roasted fennel along with the crunch of roasted hazelnuts and chewy tang of dried cranberries stars in this festive salad that’s great for any special fall, winter, or everyday occasion. Make sure to allow the fennel and shallots adequate roasting time to ensure that their deep, sweet flavors really develop.
 
 
 
Roasted vegetables:
2 heads fennel, sliced into ¼-inch-thick chunks
3 large shallots, peeled and sliced in half
2 tablespoons olive oil
Salt
Several pinches freshly ground black pepper
 

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