Veganomicon: The Ultimate Vegan Cookbook (43 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Remove from the heat and allow the rice to stand for 10 minutes. Fluff with a fork, add the toasted almonds, and season with salt and ground white pepper, if desired.
BEANS
 
RUSTIC WHITE BEANS AND MUSHROOMS
 
SERVES 6 TO 8
TIME:
ABOUT 65 MINUTES (NOT INCLUDING BEAN-SOAKING TIME)
 
 
These are simple, homey, French-inspired, stick-to-your-ribs beans for early autumn days. The tarragon and leeks really shine through the mild white beans, and the mushrooms add a chewy bite. Tomato Couscous with Capers (page 117) rounds out this meal. This recipe is made with dried beans; canned beans can’t be substituted, so plan accordingly and soak the beans overnight or in the morning before you leave to work, if indeed you have a job and don’t just sit at home cooking all day.
For a real treat, prepare the casserole-style variation that follows: a delectable layer of buttery, herbed bread crumbs tops the beans and then the whole thing is baked to golden-brown perfection.
2 cups dried white beans, soaked for at least 8 hours
1 small onion, peeled and sliced in half
1 stalk celery, cut into two pieces
1 small carrot, sliced in half lengthwise
1 teaspoon dried thyme
2 teaspoons dried tarragon, or 2 tablespoons fresh
¼ cup olive oil
2 large cloves garlic, peeled and minced
1 large leek, sliced thinly
½ pound (about 2 generous cups) mushrooms,
either cremini, shiitake, or oyster, or a combination,
rinsed and sliced thinly
1½ teaspoon salt, or more to taste
Freshly ground pepper
 
DRAIN AND rinse the beans and transfer them to a stockpot. Add 4 cups of cold water, cover, and bring to a boil. Boil for about 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium; add the onion, celery, carrot, thyme, and tarragon.
Simmer for about 45 minutes, until the beans are very tender. Remove the onion, carrot, and celery (either discard or use in a stock). Lower the heat to low and continue to simmer while preparing the remaining vegetables. The beans should resemble a very thick stew, not a soup. If there’s too much liquid, leave the pot uncovered and stir occasionally.
About 10 minutes before the beans are done, place the garlic and 2 tablespoons of olive oil in a cold skillet. Heat the skillet over medium heat, allowing garlic to sizzle for about 30 seconds. Add the chopped leek and sauté until soft, 1 to 2 minutes. Scrape the leeks into beans. Add the remaining 2 tablespoons of oil to the pan, allow it to warm for about 30 seconds, and add the mushrooms. Sprinkle the mushrooms lightly with ½ teaspoon salt and sauté until most of the mushroom liquid has evaporated, anywhere from 8 to 12 minutes depending on the kind of mushroom. When most of the excess liquid is gone, add the mushrooms to beans. Turn off the heat and season the beans with the remaining salt (or more, if desired) and freshly ground black pepper. Allow the beans to stand for about 10 minutes before serving.
 
Variation:
Crumb-Topped Casserole:
Preheat the oven to 350°F. Spread the cooked bean mixture into a 2-quart casserole dish. Top with the Sage Bread Crumbs from the Pumpkin Baked Ziti (page 194), and bake for 20 to 25 minutes, until the bread crumbs are golden and the beans are bubbling.
 
MEDITERRANEAN-STYLE BAKED LIMA BEANS
 
SERVES 6-8
TIME:
1 HOUR 30 MINUTES (NOT INCLUDING BEAN-SOAKING TIME)
 
 
You may have lima bean baggage but this recipe will help you work though it. Please set your issues aside and for a moment imagine large, mild, tender beans with a creamy interior and a slightly chewy exterior, all of it lovingly smothered in a tangy tomato sauce. (If you must, you can substitute navy or cannellini beans for the limas. But be sure to try it at least once with large lima beans.) This is a delightful spin-off of a traditional Greek home-style dish and is hearty meal alongside rice, potatoes, and steamed greens. Or, serve them the traditional Mediterranean way, just slightly warmed, as part of a meze spread with olives, hummus, Cashew-Cucumber Dip (page 66), pickles, pita, and the like.
 
➣
During the soaking, the beans will appear split and their skins wrinkled; this is normal, so don’t be alarmed.
Beans:
1 pound dried, large lima beans, soaked for at least 8
hours
2 quarts water
2 bay leaves
 
Sauce:
1 vegetable bouillon cube
¼ cup olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped finely
1 small carrot, shredded
1 (28-ounce) can diced or crushed tomatoes
2 teaspoons red wine vinegar
2 tablespoons tomato paste
1 tablespoon pure maple syrup or agave nectar
1 tablespoon dried oregano
2 teaspoons dried thyme
1½ teaspoons salt
Pinch of ground nutmeg
Black pepper
¼ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh mint
 
DRAIN AND rinse the beans and place them in a large pot with the 2 quarts of cold water and the bay leaves. Cover, bring to a boil, then lower the heat to medium. Simmer the beans for 30 minutes, until tender but not fully cooked (the interior of the beans will still be grainy). Skim off any foam that may collect while beans are cooking. Drain the beans, reserving 1 cup of bean liquid, and set aside (leave the bay leaves with beans). Dissolve the vegetable bouillon cube in the reserved 1 cup of hot bean liquid; set aside.
While the beans are cooking, preheat the oven to 375°F. Lightly oil a 4-quart Dutch oven or casserole dish (you can also prepare the beans in two batches in two 2-quart casseroles or Dutch ovens).
Prepare the sauce in either the prepared Dutch oven, if using, or a separate large saucepan. Heat the garlic and olive oil over medium heat until the garlic starts to sizzle. Add the onion and stir until translucent and softened, 3 to 4 minutes. Add the carrot, stir and cook for another minute, and add the tomatoes, reserved veggie bouillon, red wine vinegar, tomato paste, maple syrup, oregano, thyme, salt, and nutmeg. Stir and bring to a boil, then lower the heat and cook for 10 to 12 minutes, to reduce the sauce a little. Taste the sauce and season with black pepper and more salt if necessary. Stir in the beans, parsley, and mint.
Place in the prepared casserole dish (if not already using the Dutch oven), cover the dish, and bake the beans, stirring occasionally, for 30 minutes, until they are tender and the interior of the beans is creamy. Uncover and bake for an additional 10 to 15 minutes, to reduce the sauce a little bit and give the beans a slightly dry finish. Remove from the oven, remove the bay leaves, and allow to cool for 10 minutes before serving.
BLACK BEANS IN CHIPOTLE ADOBO SAUCE
 
SERVES 4
TIME:
ABOUT 50 MINUTES
 
 
Feeling lazy, but not so lazy that you’ll only open up that takeout menu? Then you might like transforming ordinary canned black beans into simple, savory side or main dish with just an onion and some time. A simple adobo sauce—featuring smoky chipotles—drizzled on top makes these beans special, but you can serve them without if your prefer. Pair it up with Mexican Millet (page 118) or rice and a green salad.
 
 
Beans:
2 (15-ounce) cans black beans, drained and rinsed
1 bay leaf
3 cups cold water
1 large onion, peeled and halved
Salt and freshly ground pepper
 
Chipotle adobo sauce:
1 large onion, cut into small dice
4 cloves garlic, minced
3 tablespoons olive oil
2 chipotle peppers in adobo, minced
2 tablespoons adobo sauce from the chipotles
 
COMBINE THE beans, onion, bay leaf, and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half of the water has evaporated. Remove the bay leaf and onion before serving.
While the beans are cooking, prepare the chipotle adobo sauce: In a heavy-bottomed skillet over medium heat, sauté the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from the heat.
Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

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