Veganomicon: The Ultimate Vegan Cookbook (42 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

 
PREHEAT A large heavy-bottomed skillet over medium-low heat. Place the garlic and oil in the pan and sauté for 1 minute. Add the couscous, raise the heat to medium, and stir pretty constantly for 4 or 5 minutes; the couscous should start to toast.
Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. (We know, lot’s of raising and lowering the heat but that’s cooking for you.) In about 10 minutes, most of the water should have been absorbed. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.
Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
TOMATO COUSCOUS WITH CAPERS
 
SERVES 4 TO 6
TIME:
25 MINUTES
 
 
With just a few more ingredients, regular old couscous transforms into a pretty pilaf that goes perfectly with any French, Spanish, or Italian main dish. Try it alongside Rustic White Beans (page 120) or any kind of savory protein dish. After all of the ingredients measured and prepped, this side dish can be put together in less than 15 minutes.
1 (28-ounce) can diced tomatoes
1½ cups uncooked whole wheat or regular couscous
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon oregano
¼ teaspoon ground cloves (optional)
Generous pinch of ground cayenne
2 tablespoons small capers, drained of brine (if using
large capers, chop coarsely)
 
IN A medium-size bowl, strain the juice from the diced tomatoes to measure 1½ cups of juice, squeezing the diced tomatoes as much as possible to remove their excess liquid. Discard any remaining juice; if not enough juice is available to total 1½ cups, add either vegetable broth or water. Gently crush any large chunks of diced tomatoes and set aside.
Combine the juice, olive oil, and oregano in a medium-size saucepan. Cover and heat to medium-high, to bring to a boil. Stir continuously as you pour in the couscous in a steady stream. Quickly stir in the salt, cayenne, and cloves. Stir to combine, turn off heat, cover the pan, and allow it to sit for 5 minutes, or until the liquid is completely absorbed. Fold in the reserved diced tomatoes and capers, cover again, and allow to sit for 2 to 3 minutes to warm the tomatoes.
MEXICAN MILLET
 
SERVES 4
TIME:
45 MINUTES
 
You might be tempted to call this recipe “Meximillet” or “Mexican Mullet,” but after one taste we’ll think you’ll pronounce this
“que
yum
”
! It’s a twist on the classic Mexican/Spanish side known as (surprise!) “Spanish Rice”, made instead with millet, which is soft and crunchy at the same time. Serve alongside any Mexican, Tex-Mex, or Latino-themed meal, or break all the rules and eat it for breakfast.
2 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 cup millet
1 small yellow onion, diced finely
1 jalapeño, seeded and minced
2 cups vegetable broth
3 tablespoons tomato paste
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
⅓ cup finely diced tomato (about 1 medium-size,
firm, ripe tomato, seeded), plus extra for garnish
2 tablespoons finely chopped cilantro
Freshly squeezed lime juice, for garnish
 
HEAT THE peanut oil and garlic in a medium-size, heavy-bottomed saucepan over medium heat. When the garlic begins to sizzle, add the onion and jalapeño, and fry, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes. Add the millet, stir to coat, and sauté for 4 to 6 minutes, until the millet is lightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and diced fresh tomato.
Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes, until all liquid is absorbed.
Remove from the heat and allow to sit, covered, for 10 minutes, then sprinkle with chopped cilantro and fluff the millet with fork. Garnish each serving with a little fresh lime juice and diced tomato, if desired.
MESSY RICE
 
SERVES 4
TIME:
1 HOUR
 
 
This is supposed to be like dirty rice, but the dirt is from crushed coriander seeds, not whatever gross stuff they traditionally put in dirty rice. The ingredients are simple but the rice is deceptively flavorful and scrumptious. Serve with Hot Sauce-Glazed Tempeh (page 129) and Creole Stuffed Peppers (page 61) for a down-home meal. Don’t sub with commercially prepared coriander powder; it won’t do this rice justice.
1 tablespoon vegetable oil
¼ cup finely chopped yellow onion
2 teaspoons whole coriander seeds, crushed
2 cloves garlic, minced
2 tablespoons tomato paste
½ teaspoon salt
Several pinches of freshly ground black pepper
1 cup jasmine rice (plain old white rice works, too,
but we love the flavor jasmine lends it)
1½ cups water
 
PREHEAT A medium-size saucepan over medium heat. Sauté the onions in the oil for about 5 minutes, until softened and lightly browned. Add the crushed coriander and garlic, and sauté for 2 more minutes. Add the tomato paste and stir it around for about a minute to get it well distributed. Add the salt, pepper, rice, and water, and stir. Cover and bring to a boil.
Once the mixture is boiling, give it another stir and lower the heat immediately to as low as it will go (to prevent sticking). Cover and cook for 35 to 40 minutes, until the rice is thoroughly cooked. Then, fluff with a fork and serve.
SAFFRON-GARLIC RICE
 
SERVES 4
TIME:
45 MINUTES
 
 
This tasty, golden-hued rice is infused with subtle saffron and gently sautéed garlic. It’s easy to cook on a back burner while preparing a main-dish protein or vegetables, and tasty enough that you’ll never ever want to go back to those rice pilafs out of a cardboard box. Serve this simple rice side with any Spanish or Middle Eastern entrée or perfectly steamed asparagus paired with your favorite sauce. We like the way bouillon tastes here but if you would rather use vegetable broth be our guest.
1¾ cup water
1 vegetable bouillon cube
Pinch of saffron threads (5-6 threads)
2 tablespoons olive oil
5 cloves garlic, minced finely
1 small yellow onion, diced finely
1 cup long-grain white rice, such as jasmine or bas-
mati, rinsed and drained
Pinch of ground coriander
Salt and ground white pepper
⅓ cup toasted, sliced almonds (optional)
 
 
➣
The saffron threads can be drained and used once more in another dish. The easiest way to do this is to place the threads in a small cup and pour in ¼ cup or less of the hot, prepared bouillon. Allow the threads to steep for at least 10 minutes. Using a small fine-mesh strainer (the kind used for straining tea leaves), pour the steeped broth back into the rest of the vegetable broth. Set the strainer aside, over the cup or on a dish, and allow the saffron to dry completely. Gently shake or tap strainer to remove the dried saffron threads, and store in an airtight container.
IN A medium-size saucepan boil the water, add the bouillon cube, and stir until the cube has dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.
Preheat a medium-size pot over medium heat. Sauté the garlic in oil until it has softened and is just starting to turn golden, 3 to 4 minutes. Add the onion and continue to sauté until the onion turns translucent, 5 to 6 minutes. Add the rice and stir to combine. Sauté the rice for about 1 minute. Pour in the warm vegetable broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes, until the liquid has been absorbed and the rice is tender.

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