The Starch Solution (45 page)

½ cup wild rice

1 can (15 ounces) kidney beans, drained and rinsed

1 cup chopped Swiss chard

³
⁄
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cup chopped scallions (green and white parts)

Put ½ cup of the broth into a large saucepan and add the onion, garlic, and chiles. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Stir in the squash, curry powder, coriander, cumin, and pepper to taste and cook for 2 minutes. Add both types of rice and the remaining 3½ cups broth. Bring to a boil, reduce the heat, cover, and simmer gently until the rice is tender, about 45 minutes. Stir in the beans, chard, and scallions and cook until they are heated through and the chard is tender, about 5 minutes.

Serve hot.

These baked potato wedges topped with salsa- and chile-laced beans are my idea of the quintessential Mexican meal. Even though the recipe uses canned ingredients, fresh tomato and cilantro keep it tasting fresh.

PREP: 20 MINUTES | COOK: 40 MINUTES • SERVES 6

6 large red potatoes, cut lengthwise into wedges

2 cans (15 ounces each) pinto beans, drained and rinsed

1 cup salsa fresca

1 can (4 ounces) chopped green chiles

1 small onion, chopped

1–2 cloves garlic, crushed or minced

½ teaspoon chili powder

½ teaspoon ground cumin

¼ cup chopped fresh cilantro, divided

1 tomato, chopped

¼ cup fresh or frozen and thawed corn kernels

2 scallions (green and white parts), chopped

Tofu Taco Topping
(optional)

Preheat the oven to 375°F. Place the potatoes on a baking sheet and bake until lightly browned, about 40 minutes.

While the potatoes cook, in a saucepan, stir together the beans, salsa, chiles, onion, garlic, chili powder, cumin, and half of the cilantro. Cook over low heat, stirring occasionally, for 15 minutes.

Stir together the tomato, corn, scallions, and the remaining cilantro in a small bowl.

To serve, arrange the baked potato wedges on a serving platter. Spoon the warm bean mixture over them and top with the fresh tomato mixture. Garnish with several dollops of Tofu Taco Topping, if desired.

Using leftover rice and the shredded cabbage available in many supermarkets, this delicious meal comes together in just 15 minutes, start to finish. It is one of our most requested recipes. We serve it with Sriracha hot sauce and warm corn tortillas.

If you don’t have these convenient items on hand, shred your own cabbage in a food processor and purchase frozen cooked brown rice, warming it according to package directions. Look for prepared spice mixes such as Mrs. Dash or the Lemony Dill Zest made by Vegetarian Express, or make your own combination of your favorite herbs and spices. To vary this recipe slightly, substitute a bag of frozen, shelled edamame (soybeans) for the lima beans.

PREP: 5 MINUTES | COOK: 10 MINUTES • SERVES 3 TO 4

2½ cups (16 ounces) frozen lima beans

2½ cups shredded cabbage

¼ cup vegetable broth

½ tablespoon regular or reduced-sodium soy sauce

1–2 teaspoons spice mix (see above)

½–1 teaspoon sambal oelek (Indonesian chili paste)

1½ cups fresh or frozen and thawed corn kernels

2½–3 cups cooked brown rice

1 large chopped tomato (optional)

Warm corn tortillas (optional)

Sriracha hot sauce (optional)

Put the lima beans, cabbage, broth, and soy sauce in a large nonstick skillet. Cook, stirring frequently, until the vegetables begin to soften, about 2 minutes. Add the spice mixture and sambal and cook for 3 minutes longer. Add the corn and cook, stirring occasionally, for 2 minutes. Stir in the rice and cook until it is heated through and all of the vegetables are tender. If you are using them, stir in the tomatoes just before serving.

Serve immediately, in individual bowls or family-style on the table, with warm tortillas and Sriracha, if desired.

This recipe is perfect for using up leftover mashed potatoes. If you don’t have any on hand, boil potatoes until they are quite soft, then mash with a little vegetable broth or soy milk until they are spreadable.

PREP: 35 MINUTES | COOK: 1 HOUR • SERVES 6

3 cups vegetable broth

1 onion, chopped

1 rib celery, chopped

1 green bell pepper, chopped

1 clove garlic, crushed or minced

½ teaspoon sage leaves

½ teaspoon ground marjoram

1 tablespoon regular or reduced-sodium soy sauce

1 carrot, thinly sliced

1½ cups sliced fresh mushrooms

1½ cups cauliflower florets

1 cup thinly sliced cabbage

1 cup green beans, cut into 1″ segments

2 tablespoons cornstarch

Freshly ground black pepper

3 cups mashed potatoes

Paprika, for dusting

Preheat the oven to 350°F.

Put ½ cup of the broth in a large saucepan along with the onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the sage, marjoram, and soy sauce. Add the carrot, mushrooms, cauliflower, cabbage, green beans, and the remaining 2½ cups of vegetable broth. Bring the mixture to a boil, cover, reduce the heat, and simmer for 20 minutes, stirring occasionally.

Put the cornstarch in a small bowl and stir in
¹
⁄
₃
cup cold water until smooth. Stir into the vegetables and continue to stir until the mixture thickens. Add pepper to taste.

Transfer the mixture to a baking dish and spread the mashed potatoes over the top. Sprinkle the top with paprika. Bake uncovered until the potatoes are hot and slightly browned, about 30 minutes.

Serve immediately.

These are great on their own, and even better served with the
Marsala Mushroom Sauce
.

PREP: 45 MINUTES | BAKE: 20 MINUTES • SERVES 6

2½ pounds Yukon Gold potatoes, peeled and cut into chunks

2 cloves garlic

6 bell peppers, top ½″ cut off and discarded, halved lengthwise, seeds and large veins removed

³
⁄
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cup soy milk

¹
⁄
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cup chopped scallions (green and white parts)

1 cup fresh or frozen and thawed corn kernels

Salt

Freshly ground black pepper

Preheat the oven to 350°F.

Put the potatoes and garlic in a saucepan and add water to cover them. Bring to a boil, then cook, uncovered, until the potatoes are tender, about 30 minutes.

Bring 1″ of water to a boil in a saucepan with a steamer insert. Add the peppers, cover, and steam until tender, about 10 minutes. Arrange the pepper halves cut-side up in a nonstick baking pan.

Drain the cooked potatoes, add the soy milk, and mash well with a potato masher or fork. Stir in the scallions and corn. Season the potatoes to taste with salt and pepper.

Mound the potato filling into the peppers. Bake until the potatoes begin to turn slightly golden, about 20 minutes.

Use firm, waxy potatoes (not the mealy baking kind) in this Mexican favorite: Yukon Gold, Yellow Finn, or purple potatoes all work well.

PREP: 15 MINUTES | COOK: 50 MINUTES • SERVES 4 TO 6

4 medium-large potatoes, peeled and cut into 1″ chunks

1 onion, chopped

1–2 cloves garlic, crushed or minced

³
⁄
₄
cup vegetable broth

2 jalapeño peppers, seeded and finely chopped (wear plastic gloves when handling)

1 teaspoon chili powder

Freshly ground black pepper

1 cup fresh spinach, cut crosswise into thin ribbons

2½ cups
Enchilada Sauce

8 whole wheat tortillas

Salsa fresca (optional)

Preheat the oven to 350°F. Have ready a nonstick 13″ × 9″ or 3-quart baking dish.

Boil the potatoes in enough water to cover them until they are almost tender, 5 to 7 minutes. Drain and set aside.

Put the onion and garlic in a large nonstick skillet with ¼ cup of the broth. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the jalapenos and another ¼ cup of the broth and cook 1 minute. Add the chili powder, pepper to taste, the cooked potatoes, and the remaining ¼ cup broth. Mix well, then cook and stir 1 minute. Stir in the spinach, then remove the pan from the heat.

Spread ½ cup of Enchilada Sauce in the bottom of the baking dish. Lay a tortilla on a flat surface and spread about ¼ cup of potato mixture in a line down the center of the tortilla. Roll the tortilla and place it seam-side down in the baking dish. Repeat. Pour the remaining Enchilada Sauce evenly over the rolled, filled tortillas.

Cover the dish and bake for 30 minutes. Serve hot, with salsa on the side, if desired.

I have yet to find anyone who does not thoroughly enjoy this dish, regardless of his or her taste in food. It is perfect for hot summer nights.

PREP: 20 MINUTES | COOK: 20 MINUTES • SERVES 4

12 ounces linguine

¼ cup creamy natural peanut butter

¼ cup agave nectar

¼ cup regular or reduced-sodium soy sauce

3 tablespoons rice wine vinegar

1–2 teaspoons sambal oelek (Indonesian chili paste)

¹
⁄
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teaspoon sesame oil (optional)

3 tablespoons vegetable broth

1 bunch scallions (green and white parts), chopped

6 cloves garlic, crushed or minced