Part 43 (1/2)

teaspoon ground coriander

teaspoon ground c.u.min

teaspoon ground cinnamon

Pinch of cayenne

Lemon wedges (optional)

PREHEAT THE oven to 400F. Prepare a large baking pan by pouring 2 tablespoons of peanut oil into it and spread it around the bottom of the pan.

For best results, purchase sprouts still attached to the stem; with these you'll get a delightful a.s.sortment of sprout sizes from tiny to large, and they'll be fresher, too. If you've never seen this before (looks a little like some kind of huge medieval clubbing weapon), search you local farmers' market. If using prepacked supermarket sprouts, use up to 2 pounds, cutting any really big sprouts in half.

Trim and wash the Brussels sprouts, shake off any excess water, and pat dry lightly with a clean dish towel. Slice any really huge sprouts into two pieces. Place the sprouts in a large bowl, sprinkle with a little salt, and dust with 1 tablespoon of chickpea flour, tossing to coat every sprout.

In a small bowl, mix together the cornmeal, remaining chickpea flour, salt, garam masala, coriander, c.u.min, and cayenne. Pour in 6 tablespoons of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with the oiled crumbs, and press as much of the crumb mixture as possible onto them. It's okay if some of the coating doesn't stick to the sprouts. You'll still have plenty of crumb mixture left over that will toast up brown and crisp during the baking.

Pour the coated sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25 to 30 minutes, until the sprouts are browned and tender. Every 10 minutes or so while baking, turn the sprouts and crumbs with a wooden spoon or spatula, moving any overly browned crumbs on the edges of the pan toward the center to prevent burning.

To serve: Pile the sprouts on a plate, heap a spoonful or two of crumbles on top, and squeeze a lemon wedge over the sprouts.

Variation: Masala Roasted Okra: Subst.i.tute whole, fresh okra pods for the Brussels sprouts. Proceed as directed, roasting the okra until golden and tender.

HERB-SCALLOPED POTATOES.

SERVES 4.

if using yeast if using flour TIME: 60 MINUTES.

Garlic and herbs flavor these baked potato slices in a creamy sauce, perfect for serving with grilled tofu, tempeh, or seitan, or really anywhere mashed potatoes would fit in. If you absolutely hate nutritional yeast, use 3 tablespoons of flour in place of it. You can use any regular-size white potatoes, or even Yukon golds.

If you find yourself without aluminum foil, place a baking sheet over the ca.s.serole to cover it.

If you like your scalloped potatoes crispier, instead of baking in the oven for the last 15 minutes, turn on the broiler and broil them for 5 to 10 minutes, until the top is browned to your liking.

2 pounds white potatoes (3 average-size), scrubbed, sliced into -inch-thick disks

cups vegetable broth

cup unsweetened soy milk

1 tablespoon olive oil

3 cloves garlic, minced