Veganomicon: The Ultimate Vegan Cookbook (72 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

PREPARE THE udon first: Cook the udon according to the package directions, about 5 minutes. Drain and rinse well with cold water.
 
 
In the meantime, prepare the curry roux sauce:
 
Combine the flour and 2 tablespoons peanut oil in a small saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns to the color of rich caramel and smells toasty, about 10 minutes or less. Stir in curry powder and garam masala, and cook for another minute while stirring constantly. Switch to using a wire whisk, then pour in the vegetable broth in a steady stream. Whisk in the sugar and cook the roux, stirring constantly, until a thick sauce forms, about 2 minutes. Remove from the heat and set aside.
 
 
To prepare the stir-fry:
 
Heat the 2 tablespoons of peanut oil in a large (at least 11-inch) nonstick skillet or a wok and cook the sliced onion for 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent. Add the ginger, red bell pepper, hot chile, and seitan, and stir-fry for another 5 minutes, until the pepper starts to soften. Add the broccoli and stir-fry for 4 to 5 minutes, until it turns bright green.
Return to the udon noodles—if they’re sticking together, rinse briefly in warm water and drain. Add the udon to the stir-fried vegetables, sprinkle with soy sauce, and stir-fry for 2 to 3 minutes. It may help to use two large spatulas or extra-large chopsticks (the ones that come with some wok kits) while doing this.
Whisk ¼ cup of the vegetable broth into the curry roux sauce in the saucepan. Pour the sauce over the udon stir-fry and stir to coat everything completely with the sauce. Stir and cook for 2 to 3 minutes, until the sauce is simmering and the noodles are warm. Remove from the heat and serve.
UDON WITH SHIITAKE MUSHROOMS AND KALE IN MISO BROTH
 
SERVES 4
TIME:
35 MINUTES
 
 
Super-simple ingredients result in super-flavorful returns. That sounds a little like a fortune cookie. This is a great weeknight meal that’s healthy and hearty. Make it even heartier by adding sautéed seitan to each serving.
 
➣
In this recipe, we use a strong, dark miso; if you are using a light, mellow miso, you may want to add another tablespoon or so.
 
➣
See previous page (Curry Udon Stir-Fry recipe) for tips on using dried or fresh udon noodles.
½ pound fresh udon noodles or dried udon noodles
2 tablespoons vegetable oil
1 medium-size red onion, sliced into thin half-moons
4 ounces shiitake mushrooms, stems trimmed, sliced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons mirin (optional)
2 cups water
3 tablespoons miso (see tip)
4 cups chopped kale
2 teaspoons soy sauce, or to taste
 
BRING A pot of water to a boil. Cook the udon according to the package directions, about 10 minutes. When done, drain and rinse with cool water until ready to use.
Meanwhile, preheat a large skillet over medium heat. Sauté the onion and mushrooms in the oil for 5 to 7 minutes, until the mushrooms are tender and the onions are softened but still have some crunch. Add the garlic and ginger, and sauté for another minute.
Add the mirin, water, and miso, and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture around with tongs until the kale has wilted. Add the noodles and use a pasta spoon to stir them into the broth for about 2 minutes.
Divide the udon and vegetables among bowls and spoon some broth over each serving.
SAUCES AND FILLINGS
 
H
ERE YOU’LL FIND toppings and fillings we use throughout the book, but more important, you’ll find sauces. We are going to go out on a limb and say that the sauce can make or break your cooking. Watch as you transform mere mortal vegetables into the foods of gods and goddesses! Marvel as your pasta goes from “Pasta again?” to “Pasta again!”
Consider this chapter a master class in sauce making. In fact, go ahead and call yourself a
saucier
just because you’ve glanced at it. Every culture in the world has its trademark sauce, making this section truly transcontinental. Not only is the perfect marinara now within your reach but you’ll learn to make a roux, the toasted fat- and flour-based sauce that is the mama of French cooking; our spin on pesto, the classic Italian paste of herbs, nuts, and garlic; two kinds of mole, the classic Mexican blend of chiles and chocolate as well as a green one that uses pumpkin seeds; and barbecue sauce that is sure to get the kids lickin’ their fingers.
Most of these sauces take less than twenty minutes to prepare and require minimum equipment for prepping, so stop pushing your food around on your plate barren, lonely, unsauced, and unloved. It’s time to get saucy!
MUSTARD SAUCE
 
MAKES ABOUT 1½ CUPS SAUCE
TIME:
20 MINUTES
 
 
For mustard lovers only! Add a little elegance to your meal with this thick, tangy and savory sauce that’s great over Chickpea Cutlets (page 133), baked or broiled tofu, and roasted vegetables—especially asparagus.
2 tablespoons cornstarch
¾ cup vegetable broth
3 cloves garlic, minced
½ teaspoon dried thyme
1 tablespoon olive oil
½ cup sherry cooking wine
1 tablespoon soy sauce
¼ cup whole-grain Dijon mustard
1 tablespoon lemon juice
2 tablespoons capers (with brine)
 
MIX THE cornstarch with the vegetable broth in a measuring cup and set aside.
In a small saucepan over medium heat, sauté the garlic and thyme in the olive oil for about a minute.
Add the wine and soy sauce, and raise the heat to high. Once the mixture is boiling, lower the heat to medium and simmer, to reduce for about 4 minutes. Add the vegetable broth mixture, mustard, lemon juice, and capers. Stir often, using a whisk. Once the sauce is bubbling, lower the heat to low and simmer for about 3 minutes. The sauce should be on the thick side.
Let cool a bit before serving; this sauce tastes great just above room temperature.
RED WINE ROUX
 
MAKES 2 CUPS SAUCE
TIME:
15 MINUTES
 
 
This luscious, French-inspired sauce packs a rich bouquet of flavors. Serve on anything seitan, tempeh, roasted cauliflower, or mashed potatoes. Our favorite way by far is to served on Chickpea Cutlet (page 133) and a side of French-Bakes (page 33) for a real un-meat and potatoes meal with just a touch of class.
 
➣
This sauce will thicken considerably as it cools and may form a skin on top. Don’t worry, just give it a good whisk and reheat over a low flame.
 
➣
For best results, try to mince the vegetables as small as possible. Also, very dry wines taste best in this sauce.
1¼ cups boiling water
1 vegetable bouillon cube
2 tablespoons nonhydrogenated vegan margarine
3 tablespoons all-purpose flour
3 large shallots, minced finely
¼ cup finely minced celery
1 clove garlic, minced
¾ cup dry red wine
1 bay leaf
1 teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon dried rosemary, crumbed between your
fingers
2 tablespoons minced fresh chives
 
IN A small saucepan, dissolve the bouillon cube in boiling water. Keep the broth warm on the lowest flame possible.

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