Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers (23 page)

1 cup uncooked long-grain white rice
1 cup regular or lite coconut milk
⅔ cup water
1 tablespoon sugar
⅔ teaspoon salt
½ cup raisins or finely chopped fresh
pineapple or mango (optional)

 

1. In a heavy pot, combine the rice, coconut milk, water, sugar, salt, and ground white pepper. If using raisins, add as well. Bring the mixture to a boil, lower the heat to a simmer, and cover the pot. Cook for 20 to 25 minutes, until the liquid is absorbed and the rice grains are tender.

2. When rice is done cooking, remove it from the heat and let sit with its cover on for 5 minutes. Remove the lid and fluff the rice with a fork. Add the chopped fruit, if using, fluff once more, and sprinkle the rice with the toasted coconut. Serve immediately.

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Serves 4 as a side, about ¾ cup

•
per serving

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Time: Less than 30 minutes

 

2 tablespoons peanut or other light
vegetable oil
1 small yellow onion, minced
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1¼ cups very hot water or hot
vegetable broth
⅓ cup freshly squeezed orange
juice
Grated zest of 1 orange
½ teaspoon salt, or to taste
1 tablespoon minced fresh parsley or
cilantro, for garnish

 

1. Heat the oil in a heavy-bottomed 2-quart pot over medium heat. Add the garlic and fry for 30 seconds, stirring, then add the onion. Cook until the onion is soft and translucent, 6 to 8 minutes. Add the rice and fry, stirring occasionally, until the rice turns a light tan color and some individual grains are golden brown, 4 to 5 minutes. Add the water, orange juice and zest, and salt, and stir.

2. Increase the heat and bring to a boil, stir once more, and lower the heat to a low simmer. Cover tightly and cook for 20 minutes, or until the rice is tender and all the liquid has been absorbed.

3. Remove from the heat, fluff the rice with a fork, sprinkle with the parsley or cilantro, and serve hot.

 

Putting on the (Tofu) Pressure

 

P
ressing fresh firm (or extra firm) tofu prior to marinating makes tofu firmer, chewier, and less watery (better for soaking up marinades). You’ll need an extra half hour to get best results (I skip this when in a rush) but the benefits are taste-worthy. Try it and see! To press tofu: Layer the tofu slices between paper towels and place on top of a folded kitchen towel. Place a dinner plate on top of the tofu, top with a heavy book or a few heavy cans, and press for at least 30 minutes. The towels will absorb the tofu’s excess moisture.

 

 

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Serves 4, two slices each of tofu

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Time: About 55 minutes

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Gluten Free

 

1 pound extra-firm tofu
2 tablespoons olive oil
1 tablespoon soy sauce
Chimichurri Sauce with Smoked Paprika
(page 42)

 

1. Preheat the oven to 400°F. Slice the tofu into eight ½-inch-thick slices and dab the slices dry with a paper towel or clean kitchen towel. In a shallow glass 9 by 12-inch baking dish, combine the olive oil and soy sauce. Lay a tofu slice in the baking dish, pressing it into the sauce mixture. Flip and press again to coat with the mixture. Repeat with the remaining slices and bake for 30 minutes, flipping once, until the slices are beginning to brown on the edges. Remove from the oven but don’t turn the oven off.

2. With a rubber spatula or large spoon, spread about a third of the
chimichurri
sauce evenly and completely over the tops of the tofu. Flip the slices and spread another third or slightly more on top of the tofu. If desired, use a fork to poke holes through the tofu, pressing a little bit of the sauce into the center of the pieces. Bake for another 25 minutes, until the tofu is firm and the edges are golden brown. Bake longer if an even chewier texture is desired. Serve the tofu hot with remaining
chimichurri
sauce.

•
Makes about 2 cups

•
Time: About 45 minutes, including pressing the tofu but not the overnight freezing/thawing

•
Gluten Free

 

1 pound firm Chinese-style tofu

 

3 tablespoons soy sauce
1 tablespoon liquid smoke
1 clove garlic, minced
1 tablespoon red wine vinegar
2 teaspoons agave syrup
Peanut or other high-smoking-point
vegetable oil, for frying
Kosher salt

 

1. Freeze the entire unopened tofu package overnight until frozen solid; this will help the tofu form a special chewy texture that is exceptional when it comes to absorbing marinades. Remove from the freezer and place in a bowl of warm water, or leave in the fridge overnight to thaw. When completely thawed, remove the tofu from the package, drain, and slice into ¼-inch-thick slices. Now, press the tofu: Layer the tofu slices between paper towels and place on top of a folded kitchen towel. Place a dinner plate on top of the tofu, top with a heavy book or a few heavy cans, and allow the tofu to press for at least 30 minutes. The tofu will flatten and most of its excess moisture will be removed.

2. Make the marinade: In a large plastic container with a lid, mix together the soy sauce, liquid smoke, crushed garlic, vinegar, and agave syrup. Remove the tofu from the pressing setup, tear into ¼-inch or smaller bits (have fun and make the shapes a little uneven), and add to marinade. Tightly cover the container and shake vigorously to coat the tofu in the marinade, then set aside for 15 minutes. Shake the container occasionally to coat each piece with the marinade.