Part 12 (1/2)

Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.

In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce. Spoon half the mixture over the tempeh.

Add the cabbage, carrots, mushrooms, and water chestnuts in layers. Pour the rest of the sauce over all.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Thai Curry with Tofu [image]

My cousin Julie learned this recipe when her sister, Abi, worked in Thailand. Julie throws in whatever vegetables she happens to have on hand, and the results are always outstanding. Instead of tofu, try subst.i.tuting raw, peeled shrimp or scallops, chicken b.r.e.a.s.t.s, or fish fillets.

Notice that this recipe does not call for water to hydrate the rice. The coconut milk provides enough liquid to cook the rice and make a wonderful curry sauce. It doesn't seem to make any difference whether you use regular coconut milk or ”lite.”

Thai curry paste comes in yellow, red, and green-each works beautifully in this dish. Try the Mae Ploy brand found at Asian markets. Use more or less to taste; the amount here gives mild to medium heat. SERVES 2 SERVES 2 Canola oil spray1 cup jasmine rice6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168) medium zucchini, quartered lengthwise and cut into 1-inch slicesOne 4-ounce can bamboo shoots, drained and rinsed red bell pepper, cored, seeded, and cut into 1-inch squares yellow bell pepper, cored, seeded, and cut into 1-inch squaresOne 14-ounce can coconut milk, regular or light1 tablespoon Thai curry paste, red, green, or yellow1 tablespoons fish sauce or soy sauce2 teaspoons sugar teaspoon paprika1 tablespoon fresh lime juice Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot and smooth into an even layer.

Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.

In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Yemenite Lentils [image]

This recipe has a Middle Eastern flair and is great as a vegetarian main course or a side dish for a larger meal. The lentils provide all the protein needed for a complete meal. Bulgur is a form of wheat (the wheat berries are steamed, dried, and ground) often used when making veggie burgers or tabbouleh. You can easily prepare this meal without the bulgur; just be sure to omit the water as well. SERVES 2 SERVES 2 Olive oil spray medium onion, sliced1 cup bulgurOne 15-ounce can lentils, drained and rinsed medium eggplant, cut into 1-inch cubes (about 2 cups)4 to 6 garlic cloves, chopped1 teaspoon ground c.u.min teaspoon ground turmeric1 teaspoon sea salt teaspoon paprika teaspoon cayenne4 to 6 tomatoes, cut into wedges2 cups chopped fresh spinach Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Scatter the onion in the pot.

In a medium bowl, combine the bulgur and cup water and pour into the pot in an even layer. Spoon the lentils on top of the bulgur.

Arrange half the eggplant in a layer.

In a small bowl, mix the garlic, c.u.min, turmeric, salt, paprika, and cayenne. Sprinkle about half of the spice mixture over the eggplant. Add the rest of the eggplant.

Fit the tomato wedges among the eggplant pieces and sprinkle with the rest of the spice mixture. Top with as much spinach as you can fit in and still retain a tight seal when you close the lid.

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Zucchini Relleno [image]]

Modeled after the traditional cheese-stuffed, deep-fried green chiles that I adore so much at Mexican restaurants, this lighter, healthier version is almost as much fun to eat.