Veganomicon: The Ultimate Vegan Cookbook (22 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Meanwhile, heat the oil in a large skillet over medium-high heat. Sauté the onions, jalapeños, and carrots for about 10 minutes. You want the veggies to brown, especially the carrots. If it looks like they are steaming rather than browning, then raise the heat a bit. Add the garlic about 5 minutes into the cooking process.
Add the bay leaves, the other herbs and spices, and the salt; sauté for 1 more minute. Add the tomatoes and peas, stir and cover, and cook for 10 minutes. If it seems too liquidy then remove the cover and cook long enough to reduce some of the liquid. Mix in the parsley.
Remove the bay leaves and thyme sprigs. The mixture will be hot, so we find it’s easier to just remove the herbs while filling the peppers; just be on the look-out for them.
Spoon a little less than ½ cup of the veggie mixture into each pepper half. Again, the filling will be hot, so be careful while you are handling it. Place the pepper halves in the casserole dish and bake for about 25 minutes.
CURRIED CARROT DIP
 
MAKES 2 CUPS
TIME:
25 MINUTES, PLUS CHILL TIME
 
 
Don’t let the simple ingredients fool you—this is a delicious, full-flavored dip, perfect for spreading on crackers or pita bread. We use only a touch of garlic here because raw garlic tends to overpower things, so taste first before deciding there isn’t enough.
1 pound carrots, peeled and cut into ½-inch chunks
¼ cup roasted sunflower seeds (salted are okay, just
add less salt)
2 teaspoons grapeseed or other vegetable oil
½ teaspoon minced garlic
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon salt
1 tablespoon fresh lemon juice
 
BRING A small pot of water to a boil. Boil the carrots for 7 to 10 minutes, until soft. Drain and let cool just until they are no longer steaming.
Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scraping down the sides of the processor as you go.
Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).
 
 
Variation:
Caraway-Parsley-Carrot Dip:
Omit the curry and cumin. Place ½ teaspoon of caraway seeds in the food processor along with the sunflower seeds. Add ½ cup of loosely packed fresh parsley after everything has been blended, and pulse until it is chopped finely.
 
WHITE BEAN AIOLI
 
MAKES 1½ CUPS
TIME:
10 MINUTES
 
 
Traditionally, aioli is a garlicky mayonnaise, but we love this version made of white beans, olive oil, fresh lemon juice, and lots and lots of garlic. It’s great for serving with grilled or roasted vegetables; for spreading on sandwiches, bruschetta, or pitas; or as a creamy topping on burgers. The garlic flavor is very strong, so a little goes a long way.
1 (15-ounce) can navy or great northern beans,
drained and rinsed
2 tablespoons lemon juice (juice from ½ lemon,
depending on your lemon)
¼ teaspoon salt
Several pinches of freshly ground black pepper
¼ cup olive oil
6 cloves garlic, chopped
 
COMBINE THE beans, lemon juice, salt, and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything.
Preheat a small pan over low heat. Cook the garlic in the olive oil for about 3 minutes. You want just to gently heat it, not brown it.
Add the garlic and oil to the mixture in the blender and puree. Taste for salt, pepper, and lemon, and adjust to your liking.
Transfer to a container, cover, and refrigerate until ready to use.
CHESTNUT-LENTIL PÂTÉ
 
MAKES OVER 2 CUPS
TIME:
50 MINUTES (MOSTLY INACTIVE), PLUS CHILL TIME
 
 
For dip sophisticates, this pâté has a deep, complex flavor, made woodsy and slightly sweet from the roasted chestnuts. This dip tastes especially good on melba toast or some such type of cracker. Make a few extra roasted chestnuts just for nibbling on, because you’re going to want to.
1 pound whole chestnuts
½ cup French lentils, sorted, rinsed, and drained
2 cloves garlic, crushed, crushed
2½ cups water (for the lentils), plus ¾ to 1 cup (for
blending)
¼ cup grapeseed oil
¾ teaspoon salt
2 tablespoons chopped fresh parsley leaves
½ whole nutmeg, or ¼ teaspoon ground
 
TO ROAST the chestnuts: Preheat the oven to 425°F. Slice a little slit in the shell of each chestnut to prevent them from exploding in the heat. Place the chestnuts on a rimmed baking sheet and roast for 25 minutes. Remove from the oven and place in a kitchen towel. Let cool a bit and then bunch the edges of the towel together, tightly wrapping the chestnuts and crushing them to loosen their shells. Open the towel and peel the shells from chestnuts.
Meanwhile, prepare the lentils: Place them in a small pot with the 2½ cups of water and the crushed garlic. Cover, bring to a boil, then lower the heat to a simmer. Simmer for 30 minutes, until all or most of the water is absorbed and the lentils are very tender.
Remove as much of the garlic as you can from the lentils. Place the lentils in the food processor or blender, along with the chestnuts. Blend a bit, adding ½ cup of water until relatively smooth. Add the oil, salt, and parsley, and blend again. If the mixture seems too thick, add up to another ½ cup of water. It should be thicker than the consistency of hummus, but not by much.
Place in a covered bowl and chill for at least an hour.
Serving suggestions: Toast thin slices of French bread. Spread with a few tablespoons of pâté, then place a slice of tomato on top. Sprinkle very lightly with salt and garnish with parsley.
CREAMY KALAMATA SPREAD
 
MAKES 2 CUPS
TIME:
25 MINUTES, PLUS CHILL TIME
 
 
Piquant cold as a spread for sammiches or as a dip for veggies and pitas. This spread is very potent and olive-y, so for serious olive lovers only.
1 tablespoon olive oil
½ cup onion, chopped coarsely
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
1 cup tightly packed pitted kalamata olives, chopped
coarsely
¼ cup dry red wine
½ pound soft (not silken) tofu
2- 4 tablespoons water
 
PREHEAT A small saucepan over medium-high heat. Sauté the onions in the oil for 5 minutes, until lightly browned. Add the garlic and red pepper flakes; cook for 1 more minute. Add the olives and red wine, and cook until the wine has reduced, about 5 more minutes. Remove from the heat and let cool to room temperature.
Crumble the tofu into a blender and puree with just enough water to get things going (no more than 4 tablespoons). Add the olive mixture and puree until very smooth, scraping down the sides of the blender with a spatula. The dip should be the consistency of Vegenaise.
Place in a tightly sealed container and chill for at least half an hour or until ready to use.
WALNUT-MUSHROOM PÂTÉ
 
MAKES OVER 2½ CUPS
TIME:
30 MINUTES, PLUS CHILLING TIME
 
 
Our friend Paula brought this classy pâté to a New Year’s Eve party and we seriously couldn’t stop freaking out due to its lush texture and complex, savory flavor. It’s delightfully rich and satisfying spread on thick, crusty bread or crisp wheat crackers. This dip is elegant enough to serve piled high in fancy dish for a cocktail party, or just tucked into pita with salad greens for a fantastic lunch or light dinner during warm summer nights.

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