Veganomicon: The Ultimate Vegan Cookbook (37 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Well, sort of. While we are happy that all of this stuff exists these days, we found ourselves really wanting just good, home-cooked food that didn’t start its life in a factory or mystery vat of chemicals. So the answer became clear: bring the side dishes back from the sidelines and make them the main event in a meal! It’s easy, fun, and completely delicious to make a nutritious meal out of a balanced arrangement of grains, beans, vegetables, and the “holy trinity” of tofu, tempeh, and homemade seitan. Simply select a vegetable side and a grain side, and then choose between a bean or any member of the holy trinity to complete the meal.
For your ease and convenience, we’ve divided this chapter into four sections. “Vegetables” features recipes for all vegetables green, red, orange, and leafy. “Grains” are the traditional sides, sometimes with less common but still delicious grains, which provide the necessary balance and heartiness that meatless meals often require. “Beans” is all about this basic, protein-rich, filling, and economical staple. Lastly, we give essential recipes for making great tofu, tempeh, and fabulous homemade seitan (“meat” made out of wheat gluten).
VEGETABLES
 
BABY BOK CHOY WITH CRISPY SHALLOTS AND SESAME SEEDS
 
SERVES 4
 
We can’t deny that baby bok choy is our favorite Asian veggie. It looks like a cute little vase made of green leaves, and the flavor and texture is that of a very sweet, juicy white cabbage. We try to find reasons to eat as much of it as possible, not just a piece or two tossed in a stir-fry. So with that in mind, this is our favorite way to quickly prepare bok choy on a weeknight: lightly braised, topped with crispy brown shallots and a little bit of sesame. Perfect alongside a mound of Wasabi Mashed Potatoes (page 110).
1 pound baby bok choy (smaller the better)
2 small shallots, peeled and sliced into very thin
rings
½-inch cube fresh ginger, peeled and grated
2 tablespoons peanut oil
1 tablespoon mirin or apple juice
1 tablespoon soy sauce
1 tablespoon roasted sesame seeds
 
SLICE OFF the stubby base of the bok choy from the white, thick bottoms. If the bok choy is longer than 3 to 4 inches, slice the stems once or twice into large chunks. Place the bok choy in a large bowl or salad spinner, fill the bowl with water, and slosh the bok choy around to clean (it can be a little sandy, so do this a few times). Drain and shake off any excess water (if using salad spinner, give it a spin). Set aside.
Heat the peanut oil in a large, nonstick skillet over medium heat. Add the sliced shallots, separating them in the pan with a slotted spatula. Fry gently in oil for 5 to 6 minutes until they’re deep golden brown and crisp (it will take a while to get past the soft fried stage, then all of a sudden the shallots will start to crisp, so watch carefully so as not to burn them). Remove the shallots from the pan with a spatula or spoon and set aside onto a plate (it’s okay if a few bits remain in the pan). If no oil remains in the pan, drizzle in a little extra oil.
 
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If using regular “adult” bok choy: slice the white stems away from the leafy tops. Chop the stems into 2- to 3-inch chunks. When ready to cook the bok choy, place the chunks in the pan first and sauté them for 2 to 3 minutes, then add the green leafy parts and continue as directed.
Quickly sauté the grated ginger for 15 seconds. Add the bok choy and stir to coat with oil and ginger. Stir-fry for about 2 minutes until the green leaves start to wilt. Add the mirin and soy sauce, stir briefly, and cover the pan. Steam for 2 minutes, then remove the lid. Stir for about 30 seconds more and remove from the heat. Transfer the bok choy to a serving plate, top with the fried shallots, sprinkle with roasted sesame seeds, and serve immediately.
SAUTÉED COLLARDS
 
SERVES 4
TIME:
15 MINUTES
 
 
These collards use up the leftover marinade from the Smoky Grilled Tempeh (page 130), so make them together. You can also just replace the marinade with vegetable broth and a teaspoon each of liquid smoke and soy sauce. These greens are awesome because they aren’t too oily and the marinade cooks them just right, tender enough to chew but not falling apart in your mouth. Well, that’s how we like them, anyway. Use tongs to sauté everything; they are the best tool for throwing greens around in a skillet.
1 pound collards, pulled off the stem (see tip above)
4 cloves garlic, minced
1 tablespoon olive oil
½ cup leftover marinade from Smoky Grilled Tempeh
 
 
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This is our favorite way to prep collards: To get rid of the tough stem without having to sit there cutting it, you can actually easily tear the leaves from the stem with your hands. Fill the sink with water, pull off the leaves, rip them into large pieces (collards are tough, they can take it), and put the leaves into the water to rinse them. No need to drain, just give them a shake before adding to the pan.
PREHEAT A large skillet over medium heat. Sauté the garlic in the olive oil for about a minute, being careful not to burn it. Add the collards and sauté for about 2 minutes. Add the marinade and cook for another 10 minutes, until the collards are tender and a deep green. If after 5 minutes they haven’t shrunk considerably, then your heat is too low. Serve immediately!
SAUTÉED SPINACH AND TOMATOES
 
SERVES 4
 
TIME:
15 MINUTES
 
 
This basic sautéed spinach recipe complements any Asian or Indian meal; it’s perfectly yummy with Samosa Stuffed Baked Potatoes (page 60). You can also easily make this an Italian side by omitting the ginger, adding toasted pine nuts, and using olive oil instead of peanut oil.
1 bunch spinach, roots discarded, washed well
(about 6 cups, loosely packed)
2 tablespoons peanut oil
1 small onion, chopped finely
3 cloves garlic, minced (or more if you like!)
2 teaspoons grated fresh ginger
½ teaspoon salt, or more to taste
2 plum tomatoes, seeded and cut into a little less
than ½-inch dice
Juice of ½ lemon or lime
 
PREHEAT A large skillet over medium-high heat. Sauté the onions in the oil for about 2 minutes. Add the garlic, ginger, and salt. Sauté for another 30 seconds or so. Add the tomatoes and sauté until moisture begins to release, about 2 minutes. Add the spinach and cook until the spinach is wilted. Add splashes of water to make the spinach cook faster without burning. Sprinkle with lemon juice and serve.
ESCAROLE WITH CAPERS AND WHITE BEANS
 
SERVES 4 AS A SIDE OR 2 AS A MAIN COURSE
TIME:
20 MINUTES
 
 
Raw escarole looks more like a lettuce than the leafy dark greens you might usually prepare, but once sautéed it has a delicate flavor and a great texture that’s a nice balance between soggy and crisp. And we use “soggy” in a positive way. Serve with grilled tofu and mashed potatoes or rice, but it’s hearty enough to stand as a meal on its own. We also like to sprinkle nooch (nutritional yeast, to you), but that is top secret.

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