Veganomicon: The Ultimate Vegan Cookbook (41 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Cooking Methods:
Broil:
Preheat the broiler. Grease a rimmed baking sheet with olive oil. Place the polenta slices on baking sheet and broil 3 to 4 inches away from the flame, for about 7 minutes, or until lightly browned. If using the muffin tin molding method, place them upside down on the baking sheet so that the rough tops are at the bottom.
 
 
 
Panfry:
(Note: This doesn’t really work with the muffin tin mold molding method.) Preheat a non-stick pan over medium heat. Pour a very thin layer of olive oil into the pan. Place the polenta slices in the pan and cook on both sides for about 5 minutes each, until lightly browned.
SOFT POPPY-SEED POLENTA
 
SERVES 4 TO 6
TIME:
30 MINUTES
 
 
This is mushy comfort food at its best: a simple, creamy polenta that goes great with strongly flavored savory dishes, such as Tomato and Roasted Eggplant Stew (page 179). The poppy seeds make the usually humble polenta really aesthetically pleasing.
5 cups vegetable broth or water
½ teaspoon salt
1 cup polenta corn grits (polenta)
2 tablespoons olive oil
2 teaspoons poppy seeds
 
BRING THE water and salt to a boil in a medium-size saucepan. Add the polenta in a slow steady stream, mixing as you pour it. Add the poppy seeds and olive oil, and lower the heat to a simmer. Cook for 12 minutes, stirring often. Turn off the heat and cover. Let sit for 10 more minutes, stirring occasionally.
CHICKPEA-QUINOA PILAF
 
SERVES 4 TO 6 AS A SIDE
TIME:
40 MINUTES
 
 
Nothing fancy, just a nice basic and versatile pilaf with quinoa—the grain of the Aztecs. You can come up with all sorts of variations here—use different beans and different spices and what-not. We like to cook quinoa this way, rather than flavoring it after it’s cooked, because it absorbs all the spices so well. Don’t forget that cooking with quinoa at least once a week will elevate you to level 7 vegan in no time.
2 tablespoons olive oil
1 small yellow onion, chopped finely (about 1 cup)
2 cloves garlic, minced
½ teaspoon ground cumin
1 tablespoon coriander seeds, crushed
Several pinches of freshly ground black pepper
½ teaspoon salt
1 tablespoon tomato paste
1 cup quinoa
2 cups cooked or 1 (15-ounce) can chickpeas, drained
and rinsed
2 cups vegetable broth or reconstituted bouillon
 
IN A small stockpot over medium heat, sauté the onions in olive oil for about 7 minutes. Add the garlic and sauté for 2 more minutes.
Add the tomato paste, coriander, cumin, black pepper, and salt; sauté for another minute.
Add the quinoa and sauté for 2 minutes.
Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally. Fluff with a fork and serve.
FRESH DILL-BASMATI RICE WITH CHARD AND CHICKPEAS
 
SERVES 4 TO 6
TIME:
ABOUT 65 MINUTES
 
 
Fresh spinach and dill paired with chickpeas and basmati rice makes a complete meal. But we won’t hold anything against you if you’d rather pair this alongside any vegetable side and SpicedYogurt Sauce (page 212). It’s best prepared in a heavy-bottomed cast-iron pot (such as a Dutch oven), but the combined ingredients can be finished in a rice cooker (follow the manufacturer’s instructions).
 
➣
We like to soak the basmati rice before cooking because it makes the rice exceptionally fluffy. It’s totally optional, so if you can’t be bothered, skip this step—just rinse the rice and go!
2 cups basmati rice
2 shallots, minced
1 small onion, cut into fine dice
2 tablespoons peanut oil
½ teaspoon cumin seeds
1 teaspoon garam masala
1 bunch fresh dill, large stems removed, chopped
finely (about ¾ cup)
1 pound chard, washed and any thick stems removed
1 (15-ounce) can chickpeas, drained and rinsed
2 cups water or vegetable stock
1½-2 teaspoon salt (use less if using a salty veg-
etable stock)
1 teaspoon freshly grated lemon zest
Freshly ground pepper
Pinch of cayenne
Juice of 1 lemon
1-2 lemons, sliced into wedges (optional)
 
IN A medium-size bowl, rinse the basmati rice with a few changes of water, then cover with at least 2 inches of water. Set aside while preparing the other ingredients, allowing the rice to soak in the water for at least 20 minutes. When ready to use, carefully drain the rice with a fine-mesh strainer.
Steam the chard either in a steamer or a large, covered pot filled with about 2 inches of boiling water. When the chard is limp and bright green, transfer it to a bowl to cool and squeeze as much water as possible from the it. Roll tightly into bunches and chop finely.
In a large, lidded, heavy-bottomed 4-quart pot, heat the peanut oil over medium heat. Add the cumin seeds, fry for 15 seconds, then add the shallots and onion. Sprinkle with the garam masala and sauté the mixture until the onions and shallots are soft, 6 to 8 minutes. Add the drained rice, folding to coat the grains with spiced oil mixture. Add the chopped dill, chard, chickpeas, veggie stock, salt, lemon zest, pepper, and cayenne. Cover and increase the heat to bring to a boil, then quickly lower the heat to medium-low and tightly cover. Cook for 25 to 30 minutes, until liquid is absorbed and rice is fluffy, watching carefully as not to burn.
Remove from the heat, sprinkle with the lemon juice, fluff the rice with a fork, and cover again. Allow to sit another 10 minutes before serving. with lemon wedges.
ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS
 
SERVES 4
 
TIME:
40 MINUTES
 
 
Israeli couscous is bigger and more fun than your average couscous. You could say they are the beach balls of the couscous world. This is a Turkish-inspired dish, or at least we think it is; it’s fragrantly spiced and would be perfect to serve with roasted or grilled veggies (page 26-35)—try using it to complement sweet potatoes, Brussels sprouts, and/or red peppers.
 
➣
Toasting the couscous before steaming it gives it a firmer texture and a deeper flavor.
2 tablespoons vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2½ cups water
1 cinnamon stick
1 teaspoon ground cumin
¼ teaspoon ground cardamom
Several pinches of freshly ground black pepper
½ teaspoon salt
Zest from 1 lime
¼ cup chopped fresh mint
½ cup chopped dried apricots, chopped to the size of
raisins
½ cup shelled pistachios
Juice from ½ lime

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