Veganomicon: The Ultimate Vegan Cookbook (38 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

1 head escarole
1 tablespoon olive oil
6 cloves garlic, chopped
¼ teaspoon red pepper flakes
⅓ cup capers with some brine
Salt
1 cup cooked small white beans (navy or great
northern are a-ok)
Lemon wedges for serving
 
PREHEAT A large pan over medium heat. Sauté the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the red pepper flakes and cook just long enough to soften (a few seconds). Add the escarole and salt to taste, and use tongs to toss until it begins to wilt and release moisture. Add the capers and beans, and cook just until heated through, about 3 more minutes. Serve with lemon wedges.
CORNMEAL-MASALA ROASTED BRUSSELS SPROUTS
 
SERVES 4-6
 
TIME:
50 MINUTES
 
 
The secret behind absolutely mouthwatering Brussels sprouts is out: roasting is the only way to go. Now if “mouthwatering” and that certain vegetable don’t necessarily go together in your head, then this is the technique to master. In this recipe, roasted sprouts get a huge flavor boost by dressing them up in an Indian-spiced crumbly cornmeal-chickpea flour coating. Rich and filling, these can make a meal served with Spiced Yogurt Sauce (page 212), but they also sing alongside a chickpea curry and basmati rice.
8 tablespoons peanut oil
1-1½ pounds Brussels sprouts
⅔ cup cornmeal
3 tablespoons chickpea flour
1 teaspoon salt
1 teaspoon garam masala
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
Pinch of cayenne
Lemon wedges (optional)
 
PREHEAT THE oven to 400°F. Prepare a large baking pan by pouring 2 tablespoons of peanut oil into it and spread it around the bottom of the pan.
 
➣
For best results, purchase sprouts still attached to the stem; with these you’ll get a delightful assortment of sprout sizes from tiny to large, and they’ll be fresher, too. If you’ve never seen this before (looks a little like some kind of huge medieval clubbing weapon), search you local farmers’ market. If using prepacked supermarket sprouts, use up to 2 pounds, cutting any really big sprouts in half.
Trim and wash the Brussels sprouts, shake off any excess water, and pat dry lightly with a clean dish towel. Slice any really huge sprouts into two pieces. Place the sprouts in a large bowl, sprinkle with a little salt, and dust with 1 tablespoon of chickpea flour, tossing to coat every sprout.
In a small bowl, mix together the cornmeal, remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne. Pour in 6 tablespoons of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with the oiled crumbs, and press as much of the crumb mixture as possible onto them. It’s okay if some of the coating doesn’t stick to the sprouts. You’ll still have plenty of crumb mixture left over that will toast up brown and crisp during the baking.
Pour the coated sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25 to 30 minutes, until the sprouts are browned and tender. Every 10 minutes or so while baking, turn the sprouts and crumbs with a wooden spoon or spatula, moving any overly browned crumbs on the edges of the pan toward the center to prevent burning.
 
To serve:
Pile the sprouts on a plate, heap a spoonful or two of crumbles on top, and squeeze a lemon wedge over the sprouts.
 
Variation:
Masala Roasted Okra:
Substitute whole, fresh okra pods for the Brussels sprouts. Proceed as directed, roasting the okra until golden and tender.
 
HERB-SCALLOPED POTATOES
 
SERVES 4
 
if using yeast
if using flour
 
TIME:
60 MINUTES
 
 
Garlic and herbs flavor these baked potato slices in a creamy sauce, perfect for serving with grilled tofu, tempeh, or seitan, or really anywhere mashed potatoes would fit in. If you absolutely hate nutritional yeast, use 3 tablespoons of flour in place of it. You can use any regular-size white potatoes, or even Yukon golds.
 
➣
If you find yourself without aluminum foil, place a baking sheet over the casserole to cover it.
 
➣
If you like your scalloped potatoes crispier, instead of baking in the oven for the last 15 minutes, turn on the broiler and broil them for 5 to 10 minutes, until the top is browned to your liking.
2 pounds white potatoes (3 average-size), scrubbed,
sliced into ⅛-inch-thick disks
¾ cups vegetable broth
½ cup unsweetened soy milk
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons nutritional yeast or flour
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon paprika
½ teaspoon salt
Several pinches of freshly ground black pepper
 
PREHEAT THE oven to 400°F. Lightly grease a 9 × 13-inch glass baking dish or ceramic casserole pan. If you don’t have one, a metal one lined with baking parchment is fine, too.
Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about one-quarter of each potato slice.
Pour most of the vegetable broth over the potatoes, reserving a about 3 tablespoons (no need to be exact.) Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tablespoon, that is okay.
Scatter the minced garlic over everything, then sprinkle 2 tablespoons of the nutritional yeast over all the potatoes. Drizzle with the remaining vegetable broth—try not to wash all the nutritional yeast off the potatoes; you just want to get it moist, so drizzle slowly. Then sprinkle with the last tablespoon of nutritional yeast, the herbs, and the salt.
Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes. Serve!
LEMONY ROASTED POTATOES
 
SERVES 4 TO 6
TIME:
ABOUT 55 MINUTES
 
 
These are just like the tender, lemony and saucy potatoes beloved by Greek restaurant-goers everywhere. Serve alongside any Mediterranean-themed meal, Chickpea Cutlets (page 133), or seitan entrées. They’re also excellent served with steamed greens laced with olive oil and lemon juice.
2½ pounds Russet potatoes (medium to small pota-
toes work best)
⅓ cup olive oil
6 cloves garlic, chopped finely
½ cup freshly squeezed lemon juice
1 cup vegetable broth
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon tomato paste
Freshly ground black pepper
Chopped fresh parsley or dried oregano (optional)

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