150 Vegan Favorites (11 page)

In a large wok or skillet, heat the peanut oil over medium-high heat. Add the snow peas, ginger, and jalapeño and stir-fry for 2 minutes. Stir in the tofu, scallions, and roasted peppers and stir-fry for 3 minutes. Reduce the heat to low; blend in the peanut butter, soy sauce, sesame oil, lime juice, and cilantro
and cook for 2 minutes. Remove from the heat and let stand while the vermicelli cooks.

In a large saucepan, bring the water to a boil. Add the vermicelli, stir, and turn off the heat. Let the noodles steep in the water until al dente, about 5 minutes, stirring occasionally.

Drain the vermicelli in a colander and fold into the peanut sauce. Serve at once.

Gnocchi is a dumpling-like pasta made from potatoes. The doughy, chewy “dumpling” is a favorite addition to one-pot stews and soups.

Yield: 4 servings

In a large saucepan, bring the water to a boil over medium-high heat. Add the gnocchi, stir, and return to a boil. Cook over medium heat until al dente, about 5 minutes, stirring occasionally. Drain in a colander.

In another large saucepan, heat the oil over medium heat. Add the onion, bell pepper, mushrooms, eggplant, and garlic
and cook, stirring, until the vegetables are tender, 8 to 10 minutes. Stir in the crushed tomatoes, stewed tomatoes, parsley, oregano, pepper, and salt and cook over medium-low heat for 15 minutes, stirring occasionally. Remove from the heat and stir in the cooked gnocchi and basil.

Ladle into bowls and serve with warm Italian bread.

For this quick-to-the-table dish, cellophane noodles are tossed with raw vegetables, soy sauce, ginger, and a hint of sugar. Cilantro adds a nice tangy flavor. Serve the noodles as a side dish or warm salad.

Yield: 4 servings

In a large saucepan, bring the water to a boil. Add the noodles, stir, and turn off the heat. Let the noodles soak until al dente, about 5 minutes, stirring occasionally. Drain in a colander and cool slightly under warm running water.

In a large mixing bowl, combine the tofu, scallions, radishes, cucumber, sprouts, ginger, soy sauce, peanut oil, sugar, sesame oil, lime juice, and cilantro and blend thoroughly. Toss the noodles into the bowl and blend again. Serve at once.

For this vegetable and noodle dish, peanut butter thickens a soy sauce-based broth and adds a nutty dimension. The aroma of sesame oil and ginger are also present.

Yield: 4 servings

In a large saucepan, bring the water to a boil over medium-high heat. Add the noodles, stir, and return to a boil. Cook until the noodles are al dente, about 5 minutes, stirring occasionally. Drain the noodles in a colander.

In a large skillet or wok, heat the peanut oil over medium-high heat. Add the bell pepper, mushrooms, ginger, and garlic and stir-fry for 5 minutes.

Stir in the broccoli and tofu and stir-fry for 3 to 4 minutes. Stir in the broth, soy sauce, rice vinegar, and sesame oil and bring to a simmer. Cook, stirring, for 4 minutes. Reduce the heat to low and blend in the peanut butter. Fold in the lo mein noodles.

Transfer the mixture to serving plates and serve at once.

Noodles and rice meld nicely together in this savory pilaf. To create a “toasty” nuance, thin noodles are roasted in a skillet and then combined in the pot with brown rice and the remaining ingredients.

Yield: 4 servings

Break the capellini into small pieces (this can be done over a large bowl with your hands).

In a large skillet, heat the canola oil over medium heat. Add the capellini and cook, stirring, until the noodles are golden brown, about 5 minutes. Remove the pan from the heat.

In another large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper and cook, stirring, for 4 to 5 minutes. Stir in the broth, rice, carrots, turmeric, pepper, cumin, and salt and bring to a simmer over high heat. Stir the grains, cover the pan, and cook over low heat for 10 minutes. Stir in the roasted capellini and chick-peas, cover, and cook until all of the liquid is absorbed, 20 to 25 minutes (stir the pot after about 10 minutes).

Remove the pilaf from the heat and fluff the grains and noodles. Let stand for 5 to 10 minutes before serving.

The growing availability of fancy mushrooms is a boon to the adventurous cook. For this dish, a medley of mushrooms enlivens a delicious red sauce for ziti.

Yield: 4 servings

In a large saucepan, heat the oil over medium heat. Add the mushrooms and garlic and cook, stirring, for 7 to 8 minutes. Stir in the tomatoes, tomato puree, the ¼ cup of water, oregano,
dried basil, pepper, and salt. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Stir in the fresh basil and remove from the heat.

Meanwhile, in a large saucepan, bring the 3 quarts of water to a boil. Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, about 10 minutes, stirring occasionally. Drain the pasta in a colander and transfer to warm plates.

Spoon the sauce over the pasta and serve with Italian bread.

Large, tube-shaped rigatoni is best matched with a thick, robust sauce. This hearty ratatouille-style sauce with black beans aptly fills the bill.

Yield: 3 to 4 servings

In a large saucepan, heat the wine and oil over medium-high heat. Add the onion, eggplant, zucchini, and garlic and cook, stirring, for about 8 minutes. Add the tomatoes, beans, oregano, basil, salt, and red pepper flakes and bring to a
simmer. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. With the edge of a large spoon, cut the large chunks of tomatoes into smaller pieces.

Meanwhile, in a large saucepan, bring the water to a boil over medium-high heat. Add the rigatoni, stir, and return to a boil. Cook over medium heat until al dente, about 14 minutes, stirring occasionally. Drain the pasta in a colander.

Place the rigatoni in a large bowl and ladle the sauce over the top. Serve at once.

R
ice, grains, and beans are the essential building blocks of the healthful vegan diet. With a wide selection of rices, grains, and legumes in your kitchen, there will always be a variety of meal choices to whet your appetite. In addition, this versatile trio of staples is an excellent source of complex carbohydrates, fiber, plant proteins, and antioxidants.

Rice is considered to be one of the world’s most versatile grains. From pilaf, paella, and jambalaya to risotto, burrito, and rice
pudding, there are a plethora of enticing rice-inspired dishes. What’s more, there is a smorgasbord of varieties to choose from. Basmati, jasmine, Wehani, wild rice, arborio, and venerable brown rice are just some of the kinds of rice available in natural food stores and supermarkets. Rice is highly nutritious, easy to digest, and economical.

All rices are not created equal. Brown rice is chewier, nuttier, and a better source of fiber and essential nutrients than is white rice. On the other hand, white rice tends to be fluffier, lighter, faster-cooking, and less expensive. Although white rice has been stripped of its nutrient-dense bran during the milling process, it is later enriched with niacin, thiamin, and iron. However, most of the dietary fiber and other important nutrients are lost.

Still, there is a place in the kitchen for exotic white rices such as arborio, basmati, jasmine, and Wild Pecan. When serving white rice, it is important to include plenty of nutrient-dense ingredients in the dish. Adding beans, lentils, tofu, cruciferous vegetables (such as broccoli or kale), winter squash, and/or leafy greens will bring lively flavors as well as valuable nutrients to the meal. Mixing whole grains or brown rice with white rice is another way to increase the overall nutrient value while satisfying the appetite.

Here is a guide to the multitude of rices that can be found in well-stocked supermarkets, natural food stores, and ethnic pantries.

Arborio
is a short, pearly white grain used to make Italian risotto. Cooked arborio rice turns soft and creamy, not fluffy like most American rices. Arborio can be used in soups, rice puddings, and scores of variations of risotto. Unlike other rices, arborio should be stirred while it cooks.

Basmati
is an aromatic, nutty rice grown in India and Pakistan (basmati means “queen of fragrance”). The cooked grains become slender, tender, and fluffy. Both brown basmati and white basmati are available. Another variety, kasmati, is a basmati-style rice grown in the United States.

Black japonica
is a blackish-purple rice grown in Southeast Asia and California. Black japonica has a mild nutty flavor and soft texture. The grain is often combined with other whole grain rices and marketed as a gourmet rice blend.

Brown rice
is a beige grain with a nutty flavor and chewy texture. Brown rice has its nutrient-dense bran layer still intact and contains twice the fiber as polished white rice. Brown rice takes about 30 to 40 minutes to cook. Varieties include short, medium, and long grains.