Veganomicon: The Ultimate Vegan Cookbook (44 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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CHEATER BAKED BEANS
 
SERVES 6
TIME:
75 MINUTES
 
 
These are “cheater” because the recipe uses canned beans—perfect for when you have some visitors from Boston drop by without any warning. We like these better than just using baked beans from a can because they aren’t cloyingly sweet. Serve with Smoky Grilled Tempeh (page 130) and collards (page 106). Or, slice up tofu dogs and throw ’em in, see if we care.
2 tablespoons olive oil
1 medium-size yellow onion, diced as small as you
can
3 cloves garlic, minced
1 (15-ounce) can tomato sauce
½ cup light molasses (not blackstrap)
2 teaspoons mustard powder
1 teaspoon salt
¼ teaspoon ground allspice
1 bay leaf
2 (15-ounce) cans small white beans (about 4 cups),
drained and rinsed
 
PREHEAT THE oven to 350°F.
Preheat a medium-size oven-safe pot over medium heat. Sauté the onions in the oil for about 10 minutes; you want them to be a little bit browned, but definitely not burnt, just a little caramelized. Add the garlic and sauté for one more minute. Add the tomato sauce, molasses, mustard, salt, allspice, and bay leaf, and cook for about 5 minutes.
Add the beans, then cover the pot and transfer it to the oven for an hour. Give it a stir just once, about 30 minutes into the baking process. The sauce should thicken and sweeten. Keep warm until ready to serve.
TAMARIND LENTILS
 
SERVES 4 - 6
TIME:
45 MINUTES
 
 
Savory, tangy, and sweet, these Indian-inspired lentils are simple to prepare while cooking any basmati-type rice and vegetable side dish. We like them served over basmati rice with Poppy-Seed Cornmeal Roti (page 221).
 
➣
For best results, use a small lentil that keeps its shape during cooking, such as black or green lentils. Brown lentils can be used but tend to get a little mushy, which isn’t a bad thing but we just thought we’d let you know.
3 tablespoons coconut or peanut oil
3 cloves garlic, minced
½-inch cube fresh ginger, peeled and minced
1 large onion, diced
1 teaspoon garam masala
½ teaspoon whole cumin seeds
Generous pinch of cayenne
1 cup dried lentils, picked over and rinsed
2 cups vegetable broth or water
2 teaspoons concentrated tamarind syrup or paste
1 tablespoon pure maple syrup or agave nectar
2 tablespoons tomato paste
½ teaspoon salt
 
IN A heavy-bottomed medium-size pot with a lid, melt the coconut oil over medium heat. Add the garlic and ginger, and let sizzle for 30 seconds. Add the onion and fry until translucent and soft, 2 to 3 minutes. Stir in the garam masala, cumin seeds, and cayenne, and stir for another 30 seconds until the spices smell fragrant. Add the lentils and vegetable broth, increase the heat to high, and bring the mixture to a boil. Stir and lower the heat to medium-low. Partially cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils have absorbed most of the liquid and are very tender. The lentils will be very thick; add a few tablespoons of water if a thinner consistency is desired.
In a small cup or bowl, combine the tamarind, maple syrup, tomato paste, and salt. Use a rubber spatula to scrape all of the mixture into the lentils; stir to completely dissolve the flavorings. Simmer the mixture for another 4 to 6 minutes, stirring occasionally. Adjust the salt to taste and serve immediately.
CHICKPEAS ROMESCO
 
SERVES 4 TO 6
COOKING TIME:
50 MINUTES
 
 
If these chickpeas could talk, they’d probably be a little fresh and need at least a PG-13 rating due to extreme sauciness. (On the other hand, if chickpeas could talk they probably wouldn’t be vegan anymore.) Yet these delicious chickpeas—gently simmered in a savory tomato sauce with roasted red peppers and ground almonds—make a great family dinner or potluck dish nonetheless. Pair this Spanish-style entrée with Saffron-Garlic Rice (page 119) and your favorite steamed green vegetable or simple salad.
⅓ cup sliced almonds
1 (28-ounce) can diced tomatoes (fire-roasted are
especially good here)
2 roasted red bell peppers, homemade (page 33) or
store-bought
3 tablespoons olive oil
3 cloves garlic, minced finely
2 shallots, minced finely
1 red serrano chile, seeded and minced finely (leave
some seeds if more heat is desired)
¼ cup white wine or vegetable broth
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon dried thyme
½ teaspoon dried rosemary, crumbled
2 (15-ounce) cans chickpeas, drained and rinsed
½ teaspoon salt, or to taste
Freshly ground pepper
 
USING A food processor (or an immersion blender with a food processor attachment), grind the almonds into very fine, almost powdery crumbs. Empty into a small bowl and set aside.
Working in two or more batches, puree the tomatoes and roasted peppers together until until smooth. Pour the tomato mixture into a large bowl and set aside.
Preheat a medium-size heavy-bottomed saucepan over medium heat. Sauté the garlic, shallots and chile in oil until the shallots are turning golden, 4 to 5 minutes. Pour in the white wine and stir to dissolve any browned bits of garlic from the bottom of the pot; simmer for 1 minute. Add the tomato puree, vinegar, sugar, thyme, and rosemary. Turn the heat to medium-high and bring to a near boil. Lower the heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Add the ground almonds and stir the mixture until they are completely combined. Fold in the chickpeas and simmer, uncovered, for 20 to 25 minutes, until the sauce is slightly reduced and the chickpeas are very tender. Remove from the heat, season with salt and pepper, and allow to cool for 5 to 10 minutes before serving.
TOFU, TEMPEH, AND SEITAN
 
CHILE CORNMEAL-CRUSTED TO FU
 
SERVES 4
TIME:
20 MINUTES,
NOT INCLUDING PRESSING TOFU
 
 
A light coating of cornmeal, spices, and lime zest turns humble tofu into something we can get excited about. You can fry or bake these bad boys, so fry them up when you want to impress Paula Deen fans. Bake them when you’re having a nice vegan night in, writing checks to Farm Sanctuary, and kicking back and reading the latest issue of
Herbivore
magazine. Be sure to check out the Po’ Boys (page 99) that feature this tofu or serve with Southwestern Corn Pudding (page 151) and Green Pumpkin-Seed Mole (page 210).
Corn or vegetable oil for frying
1 pound extra-firm tofu, drained and pressed
1 cup soy or rice milk
2 tablespoons cornstarch
1 cup cornmeal
2 tablespoons chile powder
1 teaspoon ground cumin
¼ teaspoon cayenne
1 tablespoon grated lime zest
1½ teaspoons salt
 
SLICE THE tofu widthwise into eight slices, then cut each of those slices in half diagonally—from the upper left corner to the lower right corner—so that you have sixteen long triangles. Set aside.
Combine the soy milk and cornstarch in a wide, shallow bowl. Mix vigorously with a fork until the cornstarch is mostly dissolved.
In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.
 
Frying Directions:
Heat about ¼ inch of oil in a large skillet, preferably cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you’re good to go.

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