Part 4 (1/2)

When most of the water has absorbed, mix in the grated beet. Cook for about 20 more minutes, stirring occasionally. Turn off the heat, mix in the lemon juice, and taste for salt. Cover and let sit for about 10 more minutes. Remove the bay leafand serve topped with fresh dill.

Unfried Fried Rice 4 SERVINGS * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 1 HOUR, 15 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 260 Calories from fat: 25 Total fat: 3 g Saturated fat: 0.5 g Trans fat: 0 g Fiber: 6 g Protein: 8 g Cholesterol: 0 mg Sodium: 420 mg Vitamin A: 130% Vitamin C: 80% Calcium: 6% Iron: 15% Fried rice is, well, really fried! fried! This version tastes lighter, fresher, and delicious in its own right. Shallot, ginger, garlic, and green onion are all simple flavors that go a long way. Serve with This version tastes lighter, fresher, and delicious in its own right. Shallot, ginger, garlic, and green onion are all simple flavors that go a long way. Serve with Hoison-Mustard Tofu Hoison-Mustard Tofu (page 153) or any Chinese-inspired feast. The reason it takes so long is because the rice needs to cool a bit before you saute it, but it's really an easy recipe. To make it ridiculously easy, make the rice a day ahead. In fact, refrigerated rice gives fried rice the perfect texture, so it's even preferable to do it that way. (page 153) or any Chinese-inspired feast. The reason it takes so long is because the rice needs to cool a bit before you saute it, but it's really an easy recipe. To make it ridiculously easy, make the rice a day ahead. In fact, refrigerated rice gives fried rice the perfect texture, so it's even preferable to do it that way.

1 cup brown basmati or jasmine rice 1 cup brown basmati or jasmine rice 2 cups water 1 teaspoon sesame oil cup minced shallot 3 cloves garlic, minced 2 teaspoons minced fresh ginger 1 tablespoon plus 1 teaspoon soy sauce cup finely chopped green onion First, cook the rice as you normally would. I use a small enameled cast-iron pot with a cover, bring the rice and water to a boil, then lower the heat to as low as it will go and cook for about 35 minutes. Once most of the water has been absorbed, turn off the heat and keep the rice covered for 15 more minutes.

Transfer the rice to a baking pan and spread it out to make it cool faster. Ifit's still steaming when you add it to the pan in the next step, it might get mushy.

Preheat a skillet over medium heat. Saute the shallot, garlic, and ginger in the sesame oil for about 2 minutes. Add the rice and drizzle in the soy sauce. Toss to coat completely and cook for about 3 more minutes, until the rice is uniformly browned. Stir in the green onion and serve.

Variations:

This recipe is the very barest of bones, but you can add almost any veggie to bulk it up. A few ideas for ingredients to add a minute before you add the rice: 1 cup broccoli florets, steamed for 5 minutes 1 cup broccoli florets, steamed for 5 minutes 1 cup zucchini, diced into -inch pieces, steamed for 5 minutes 1 cup carrot, diced into -inch pieces, steamed for 7 minutes 1 cup frozen peas (thawed) 1 cup snow peas [image]

Bhutanese Pineapple Rice SERVES 4 * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 1 HOUR [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 230 Calories from fat: 15 Total fat: 2 g Saturated fat: 0 g Trans fat: 0 g Total carb: 49 g Fiber: 3 g Sugars: 8 g Protein: 5 g Cholesterol: 0 mg Sodium: 430 mg Vitamin A: 8% Vitamin C: 50% Calcium: 6% Iron: 8% I love Bhutanese red rice here for the firm and flavorful and dare I say toothsome texture. It almost seems like it's fried! Instead it's just a way healthy and d.a.m.n pretty whole-grain rice. If you can't find this particular rice, brown jasmine or basmati will do. love Bhutanese red rice here for the firm and flavorful and dare I say toothsome texture. It almost seems like it's fried! Instead it's just a way healthy and d.a.m.n pretty whole-grain rice. If you can't find this particular rice, brown jasmine or basmati will do.

1 cup Bhutanese red rice, prepared per package directions 1 cup Bhutanese red rice, prepared per package directions 1 teaspoon olive oil 1 small red onion, diced small 4 cloves garlic, minced 1 tablespoon minced ginger Pinch of salt 2 teaspoons Thai red curry paste 1 tablespoon water 1 tablespoon soy sauce 2 teaspoons agave nectar cup lightly packed fresh cilantro, chopped, plus extra for garnish 1 cups diced pineapple (about -inch dice) Preheat a skillet over medium heat. Saute the onion, garlic, and ginger in the oil with a pinch of salt for about 5 minutes, until the onion is translucent. Meanwhile, in a small bowl, mix together the curry paste, water, soy sauce, and agave.

Add the cilantro to the skillet and saute just until wilted, about a minute. Add the cooked rice and drizzle in the curry paste mixture. Toss to coat completely and cook for about 3 more minutes. Add the pineapple and cook just until heated through. Serve garnished with extra cilantro.

Sauteed Kasha & Mushrooms with Dill SERVES 4 * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 45 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 210 Calories from fat: 35 Total fat: 3.5 g Saturated fat: 0.5 g Trans fat: 0 g Total carb: 40 g Fiber: 6 g Sugars: 4 g Protein: 9 g Cholesterol: 0 mg Sodium: 310 mg Vitamin A: 4% Vitamin C: 6% Calcium: 8% Iron: 15% You might know this dish as Kasha Varnishkes or you might be from western Nebraska and have no idea what I'm talking about. Either way, I can't imagine kasha without mushrooms. Maybe in a knish, but that's it! If I am If I am going to make kasha, I am going to saute some onions and mushrooms, too, and that's just the way it is. Kasha has such an a.s.sertive flavor that you really don't need much else; a little sweetness from the onion, a little earthiness from the mushroom, and a little herbiness from the dill. going to make kasha, I am going to saute some onions and mushrooms, too, and that's just the way it is. Kasha has such an a.s.sertive flavor that you really don't need much else; a little sweetness from the onion, a little earthiness from the mushroom, and a little herbiness from the dill.

Serve this with some baked tempeh and greens, if you like. I often just eat a double serving as my dinner because I find it addicting. You'll notice I use 2 teaspoons of oil here, and for this book that's a lot, but I really do like to get the onion nice and brown or it doesn't taste right to me. Two teaspoons does the trick!

1 cup coa.r.s.e kasha, picked over and rinsed 1 cup coa.r.s.e kasha, picked over and rinsed 2 cups water 2 teaspoons olive oil 1 medium-size onion, quartered and sliced thinly teaspoon salt, plus a pinch for the kasha pot 1 pound cremini mushrooms, sliced Freshly ground black pepper cup chopped fresh dill INGREDIENT SCAVENGER HUNT INGREDIENT SCAVENGER HUNT Kasha is toasted buckwheat groats, which is not actually wheat. It is in fact from a weird little plant that is in a cla.s.s by itself and it's completely gluten free! It might be relegated to the ”ethnic” section of your supermarket, or it might be by the rice. A popular brand is Wolf's, in a little black box. Kasha is toasted buckwheat groats, which is not actually wheat. It is in fact from a weird little plant that is in a cla.s.s by itself and it's completely gluten free! It might be relegated to the ”ethnic” section of your supermarket, or it might be by the rice. A popular brand is Wolf's, in a little black box.

In a heavy-bottomed 2-quart pot, cover and bring the kasha, water, and big pinch of salt to a boil. Once boiling, lower the heat to a simmer and cook for about 15 minutes, stirring occasionally, until the kasha is tender. Remove from the heat.

Preheat a large nonstick skillet over medium heat. Saute the onion for 7 to 10 minutes, until browned. Sprinkle with the teaspoon of salt a few minutes into cooking, to draw out the moisture. Add the mushrooms and pepper. Saute until tender and lightly browned, about 7 minutes. Add the kasha and toss to mix well. Toss in the dill, taste for seasoning, and serve.

TIP TIP A really supergreat idea is to make the kasha in the morning. If you take an hour to get ready for work or whatever, why not have some kasha cooking on the stove? It ain't no thing! Then just pop it into the fridge, and when you're ready to make this dish, it will only take 20 minutes or so. And truth be told, it comes out better when the kasha has had a chance to chill. A really supergreat idea is to make the kasha in the morning. If you take an hour to get ready for work or whatever, why not have some kasha cooking on the stove? It ain't no thing! Then just pop it into the fridge, and when you're ready to make this dish, it will only take 20 minutes or so. And truth be told, it comes out better when the kasha has had a chance to chill.

Quinos Puttanesea SERVES 4 * ACTIVE TIME: 20 MINUTES * TOTAL TIME: 30 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 230 Calories from fat: 60 Total fat: 7 g Saturated fat: 0.5 g Trans fat: 0 g Fiber: 8 g Protein: 8 g Cholesterol: 0 mg Sodium: 930 mg Vitamin A: 30% Vitamin C: 35% Calcium: 10% Iron: 25% I'm always on the lookout for ways to incorporate quinoa and other grains into my meals, so it's pretty brainless to just make a traditional pasta sauce and toss it on a grain instead. If you're anything like me, you always have a gigantic thing of capers and olives in your fridge (not to mention great bone structure and an impressive unicorn collection.) Puttanesca is a really quick way to put together a complextasting-pa.s.sionate, even-dish with pantry staples. Its ingredients and method are simple enough that you can prep it, cook it, and clean up after yourself in a leisurely 30 minutes, and then get back to the matter at hand. Succulent, salty, and a little spicy, this is in the ”sides” section, but really, it makes a great dinner on its own.

2 cups cooked quinoa 2 cups cooked quinoa SAUCE: 2 teaspoons olive oil 2 teaspoons olive oil 4 cloves garlic, chopped 1 teaspoon dried thyme 1 teaspoon crushed red pepper flakes A generous pinch of dried tarragon A generous pinch of dried marjoram cup white wine cup kalamata olives, chopped roughly (sliced in half is great, too) cup capers 1 (28-ounce) can crushed tomatoes Freshly ground black pepper Preheat a saucepot over medium heat. Place the oil and garlic in the pot and stir for about a minute, being careful not to burn the garlic. Add the herbs, spices, and wine; cook for about a minute.

Add the olives, capers, and tomatoes. Cook for about 15 minutes. You can serve by scooping quinoa into individual bowls and pouring the sauce over it, but my way is to just mix everything into a bowl together and reserve a little sauce to pour over my serving, because I like it extra hors d'oeuvre-y.

TIP TIP I like to make a big batch of quinoa at the beginning of the week and store it for a few days. If you don't have a few cups of cooked quinoa around, then start your quinoa before starting your sauce: Mix 1 cup of uncooked quinoa with 2 cups water, bring to a boil, then lower the heat and cook uncovered for about 15 minutes, stirring occasionally, until the grain is tender and the water has been absorbed. I like to make a big batch of quinoa at the beginning of the week and store it for a few days. If you don't have a few cups of cooked quinoa around, then start your quinoa before starting your sauce: Mix 1 cup of uncooked quinoa with 2 cups water, bring to a boil, then lower the heat and cook uncovered for about 15 minutes, stirring occasionally, until the grain is tender and the water has been absorbed.

Soft Broccoli Polenta SERVES 6 * ACTIVE TIME: 30 MINUTES * TOTAL TIME: 30 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 120 Calories from fat: 5 Total fat: 0.5 g Saturated fat: 0 g Trans fat: 0 g Total carb: 24 g Fiber: 2 g Sugars: 2 g Protein: 4 g Cholesterol: 0 mg Sodium: 580 mg Vitamin A: 10% Vitamin C: 90% Calcium: 4% Iron: 8% Polenta is a fabulous side on its own-creamy, comforting, and oh-so-healthy for you! I'm very particular about how I eat my soft polenta, first running my spoon around the edges where it's cooled down a bit. I love to smother it in saucy beans or veggies and its luscious corn flavor goes with so many types of cuisine. Go Italian with Chickpea Piccata Chickpea Piccata (page 115), or (page 115), or Mexican with the Black Beans in Red Velvet Mole Mexican with the Black Beans in Red Velvet Mole (page 134). Barbecue works, too, so try it with the (page 134). Barbecue works, too, so try it with the Tamarind BBQ Tempeh & Sweet Potatoes Tamarind BBQ Tempeh & Sweet Potatoes (page 159). Finely chopped broccoli is my favorite polenta add-in, for its texture and gardeny flavor. It just feels good to eat a bowlful of polenta! (page 159). Finely chopped broccoli is my favorite polenta add-in, for its texture and gardeny flavor. It just feels good to eat a bowlful of polenta!

4 cups vegetable broth 4 cups vegetable broth teaspoon salt, plus more to taste 1 cup polenta corn grits (polenta) 4 cups very well-chopped broccoli stalks and tops A few pinches of freshly ground black pepper In a 2-quart saucepot, bring the water and the teaspoon of salt to a boil. Add the polenta in a slow steady stream, whisking contantly as you pour it in. Add the broccoli and turn the heat down low. Let cook for 15 minutes, stirring often. Turn off the heat and cover, let sit for 10 more minutes, stirring occasionally. Serve hot!

Ethiopian Millet SERVES 4 * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 45 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 240 Calories from fat: 35 Total fat: 4 g Saturated fat: 0.5 g Trans fat: 0 g Total carb: 44 g Fiber: 7 g Sugars: 4 g Protein: 7 g Cholesterol: 0 mg Sodium: 320 mg Vitamin A: 20% Vitamin C: 20% Calcium: 4% Iron: 15% Millet is like a blank slate, making it a perfect vehicle for spicy Ethiopian flavors. This dish goes perfectly with the Mushroom Tibs Mushroom Tibs (page 95), as they have essentially the same flavor profile. (page 95), as they have essentially the same flavor profile.

1 cup millet, rinsed and drained 1 cup millet, rinsed and drained 2 cups water 1 teaspoon olive oil 1 small onion, diced small 3 cloves garlic, minced 1 tablespoon minced fresh ginger teaspoon red pepper flakes teaspoon salt Freshly ground black pepper 2 plum tomatoes, chopped 2 teaspoons curry powder 2 teaspoons Hungarian paprika 2 teaspoons ground c.u.min teaspoon ground cardamom teaspoon ground cloves 2 to 4 tablespoons vegetable broth First, prepare the millet. Place the millet in a 2-quart pot and cover with 2 cups ofwater. Cover and bring to a boil, then give it a stir and bring the heat down to very low. Cook, covered, for another 15 minutes or so, or until the water has been absorbed and the millet is fluffy. Turn off the heat, but keep the millet covered until ready to add to the pan.

While the millet is cooking, preheat a large skillet over medium heat. Saute the onion, garlic, and ginger in the oil for about 5 minutes, until the onion is translucent. Add the red pepper flakes, salt, black pepper, and tomatoes, and saute for about 2 minutes to break down the tomatoes a bit. Add the remainder of the spices, cover, and cook for 5 more minutes to further break down the tomatoes.

Add the millet to the pan and stir, and cook for 5 more minutes. Add the vegetable broth if things appear too dry. Taste for saltand spices, and serve.

All Vegans Have a Pleather Costanza Wallet All Vegans Have a Pleather Costanza Wallet You know that You know that Seinfeld Seinfeld episode where George's wallet is so fat he can't even close it? Well, that's exactly how us vegans are, but our wallets are stuffed with dollar bills from all the money we save! Many vegans know that bulk bins are the way to go. And I don't mean graze the bulk bins and eat free cashews. I mean buy your food in bulk and save some serious cash. Buying in bulk doesn't mean you have to buy bushels at a time, just exactly what you need so nothing goes to waste. Grains, spices, and nuts are all perfect bulk bin-purchase candidates. episode where George's wallet is so fat he can't even close it? Well, that's exactly how us vegans are, but our wallets are stuffed with dollar bills from all the money we save! Many vegans know that bulk bins are the way to go. And I don't mean graze the bulk bins and eat free cashews. I mean buy your food in bulk and save some serious cash. Buying in bulk doesn't mean you have to buy bushels at a time, just exactly what you need so nothing goes to waste. Grains, spices, and nuts are all perfect bulk bin-purchase candidates.