Veganomicon: The Ultimate Vegan Cookbook (49 page)

2 tablespoons peanut oil
1 large yellow onion, cut into ¼-inch slices
1 red bell pepper, cut into ¼-inch slices
2 teaspoons minced ginger
2 cloves garlic minced
½ teaspoon salt
½ teaspoon Chinese five-spice powder
2 acorn squashes, seeded, peeled, and cut into
¾-inch chunks
2 firm Bartlett pears, peeled, seeded, and sliced into
thin (not paper-thin) slices roughly 1 inch long
4 cups vegetable stock
1 (15-ounce) can adzuki beans, drained and rinsed
about 1½ cups)
About 1 tablespoon fresh lime juice
Mushrooms:
4 ounces fresh shiitakes, sliced in half (about 1½ cups)
2 teaspoons peanut oil
½ teaspoon toasted sesame oil
1 tablespoon soy sauce

 

➣
Use long-grain brown rice, not short-grain, because that kind doesn’t like to cook in tomato broth.

 

➣
If you don’t have any roasted garlic hanging around and don’t intend on making any, then sauté 6 cloves of minced garlic along with the onion.

2 bulbs garlic
1 tablespoon olive oil
1 medium-size yellow onion, diced as small as
possible
1 cup long-grain brown rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried marjoram
2 teaspoons salt
Several pinches of freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can navy beans, drained and rinsed
(about 1½ cups)

2 tablespoons olive oil
1 medium-size onion, cut into ¼ inch dice
3 cloves garlic, minced
½ teaspoon dried tarragon
Several pinches of freshly ground black pepper
1 teaspoon salt
6 cups vegetable stock, or 4 cups veggie stock plus 2
cups water, whatever
2 pounds potatoes, peeled and cut into ½-inch chunks
4 cups chopped broccoli (including the stalks:
chop them into thin slices, and the tops into
small florets)
¼ cup chopped fresh dill
¼ cup chopped fresh mint