Veganomicon: The Ultimate Vegan Cookbook (66 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

 
➣
Roast the pumpkin a day in advance so that you can throw this together the next day. Just wrap the baked pumpkin in plastic wrap, refrigerate, and you’ll be good to go.
3 pounds sugar pumpkin
3 tablespoons peanut oil
1 large white onion, diced finely
4 cloves garlic, minced
1½ teaspoons garam masala
¼ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon cayenne
1 cup water
1-inch cube fresh ginger, peeled
10 ounces fresh spinach (this is about 2 bunches),
washed well and chopped coarsely
Juice of ½ lime
 
PREHEAT THE oven to 350° F.
 
 
First, bake the pumpkin:
 
Carve out the top of the pumpkin to remove the stem. Use your strongest knife to cut the pumpkin in half along the vertical. Remove the seeds (reserve them to toast sometime) and scrape out the stringy stuff with a spoon. Place the pumpkin halves, cut side down, on a lightly greased baking sheet. Bake for about 45 minutes, until a fork can easily pierce the flesh.
Let the pumpkin cool completely. Peel away the skin and then chop the pumpkin up into 1-inch chunks.
Preheat a soup pot over medium-high heat. Sauté the onions in the peanut oil for about 5 minutes. Add the garlic and sauté for 2 to 3 minutes more, or until everything is honey brown.
Add the pumpkin and cook until heated through, about 3 minutes. Add the spices and salt, and grate the ginger directly into the pot (use a microplane grater, if possible). Add the water and cook for about 5 minutes, mixing often. Use your mixing spatula to mush the pumpkin up a bit, but leave some pieces chunky.
Add the spinach in batches (three or four should do it), mixing well after each addition.
Cook for about 10 more minutes, stirring often. Add the lime; taste and adjust the salt.
This is best if it’s had time to sit for a while, but if you want to eat it immediately, we understand.
VEGETABLES OR SEITAN SIMMERED IN MOLE SAUCE
 
Who doesn’t want chocolate for dinner? Presenting two variations on the same concept; tender vegetables or chewy seitan is slowly simmered in homemade chocolate mole sauce. Change the vegetables to suit the season, if you please. Serve with a starchy side such as Mexican Millet (page 118), plain steamed brown rice, cooked quinoa, or soft, warmed corn tortillas to sop up lots of the luscious sauce.
SWEET SQUASH IN MOLE SAUCE
 
SERVES 4 TO 6
TIME:
50 MINUTES, NOT INCLUDING PREPARING MOLE SAUCE
 
 
This is a delectable stew of sublime mole sauce and a fresh tasting blend of summer squash and tropical calabaza pumpkin. Calabaza can be found in most any grocery that carries Latino groceries; it’s usually conveniently precut into manageable-size chunks and can be easily peeled with a vegetable peeler. We love it so because it’s the pumpkin that’s commonly available year round (note our pumpkin fetish). Sugar pumpkin or butternut squash in season can be substituted instead.
1 pound zucchini, yellow summer, or pattypan
squash
2 tablespoons peanut oil
1 large onion, diced
1 pound calabaza or butternut squash, peeled,
seeded, and diced in 1-inch cubes
2 cups Chile-Chocolate Mole (page 210)
 
 
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Don’t skip the salting-the-zucchini step; it really helps the zucchini slices keep their shape and fully develop their flavor. Salting does this by removing the excess water that usually makes sautéed summer squash fall apart. Cutting the squash into ½-inch-thick cuts will also help retain its shape.
TRIM AND slice the zucchini into ½-inch-thick rounds and place in a large colander. Sprinkle a few large pinches of kosher salt onto the zucchini and rub to coat each piece. Allow the colander to remain in the kitchen sink or over a bowl for at least 30 minutes to allow the excess moisture to drain from the squash. If you haven’t prepared the mole sauce already, this is a good time to do so. Rinse and allow the zucchini to drain before using.
Heat the peanut oil in a large, heavy pot over medium heat. Add the onion and sauté until slightly softened and translucent, 5 to 7 minutes. Add the diced calabaza squash and 2 tablespoons of water, and partially cover. Steam for 8 to 10 minutes, until the squash is partially tender but not completely cooked.
Remove the cover, add the drained zucchini and sauté for 5 minutes. Add the mole sauce, lower the heat slightly, and stir to completely combine the squash juices with the sauce. Simmer for 10 to 12 minutes until both kinds of squash are tender.
SEITAN IN MOLE SAUCE
 
SERVES 4 TO 6
TIME:
50 MINUTES, NOT INCLUDING PREPARING MOLE SAUCE
 
 
Seared, succulent chunks of seitan and spicy-sweet mole sauce makes one heck of a hearty and warming winter dinner. Serve with a lightly steamed green, such as chard or collards, to offset some of the richness of the mole and seitan.
2 tablespoons peanut oil
1 recipe Simple Seitan (page 131), cut into 1-inch
chunks
2 large carrots, scraped and sliced ½-inch thick
1 large onion, diced
½ cup vegetable broth
2 cups Chile-Chocolate Mole (page 210)
 
PREHEAT A large pot over medium heat. Add 1 tablespoon of the oil and sauté the seitan for 4 to 5 minutes, until it is lightly browned.
Remove the seitan from the pot, set aside, and heat the remaining oil in pot. Add the onion, sauté for 6 to 8 minutes, until soft, add the carrots plus the vegetable broth, and cover. Steam the carrots for 8 minutes, until partially tender, remove the cover, and stir in the seitan and mole sauce. Mix completely and allow everything to simmer over medium-low heat for 10 to 12 minutes, until the carrots are tender.
RED LENTIL-CAULIFLOWER CURRY
 
SERVES 4 TO 6
TIME:
1 HOUR
 
 
There’s always room for one more lentil recipe in the mighty tome that is the
Veganomicon
! And why not . . . lentils are such a tasty, filling, and fast-cooking legume, it would be stupid not to eat them more often. So here we have a healthy and comforting curry of red lentils, cauliflower, and a sneaky surprise, parsnip. Depending on what kind of curry powder you use, it can be mild or fiery. Serve with basmati rice, steamed chard or spinach, and Poppy Seed-Cornmeal Roti (page 221).
3 tablespoons grapeseed or peanut oil
1 large onion, chopped
1 large chile pepper (jalapeño or serrano), minced
2 large shallots
1 (½-inch) piece fresh ginger, peeled and grated
1 large parsnip, peeled and chopped
2 teaspoons curry powder
½ teaspoon turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground coriander
1½ cups red lentils, sorted and rinsed
4 cups vegetable broth or water
1½-2 pounds cauliflower (about one medium-size
head), trimmed and sliced into small florets
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1½ teaspoons salt

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