
photo © Firefly Photography |
| Neal Barnard, M.D. & Robyn Webb |
Black Bean Cakes with Mango Salsa
Makes 4 servings
Preparation time: 30 minutes
Cook time: 30 minutes
This dish is bright, delicious, and
versatile. You can serve the cakes as bigmouth
burger patties or bite-size appetizers.
For the bean cakes:
½ cup hot or mild salsa
2 teaspoons ground cumin
2 (15-ounce) cans black beans, drained
1½ cups bread crumbs
¼ cup finely chopped scallions
Kosher or sea salt to taste
Black pepper to taste
Vegetable oil cooking spray
For the Salsa:
2 ripe mangoes, peeled and cubed
¼ cup finely chopped red onion
¼ cup finely chopped red bell pepper
2 tablespoons finely chopped scallions
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons sugar or agave nectar
Pinch of cayenne pepper
1. Preheat the oven to 200°F.
Combine the salsa, cumin, and black beans in a food
processor and pulse until smooth. Add 1 cup bread crumbs,
scallions, salt, and black pepper.
2. Divide the mixture into small
patties, roughly ⅛
cup each. Dredge the patties in the remaining ½ cup
bread crumbs. Set the patties on a tray and refrigerate
for 30 minutes.
3. While the bean cakes chill, combine all salsa ingredients
and refrigerate until serving time.
4. Heat a nonstick large skillet
over medium heat. Using cooking spray throughout the
sauté process, sauté the
cakes for about 3 minutes per side, watching carefully
so the cakes don’t burn. Place the cakes on a baking
sheet and place in the 200°F oven until all cakes
are prepared. Serve the cakes with the salsa.

From The
Get Healthy, Go Vegan Cookbook
by Neal Barnard, M.D. & Robyn Webb
published by Da Capo Lifelong |
|
 |

photo © Tyler Golden |
| Ani Phyo |
Mediterranean Wrap with Red Pepper
Hummus (Bean-free)
Makes 4 wraps
This recipe uses collard leaves for wrapping up vegetables,
such as spinach, zucchini,
black olives, and avocado, with a delicious Red Pepper
Hummus.
2 large collard leaves
2 cups spinach, washed well
½ recipe Red Pepper Hummus (page 184)
1 ripe avocado, pitted and sliced
½ cup zucchini, cut into long, thin spears
¼ cup pitted, chopped black olives
Cut the leaves away from the thick center stem of each
collard leaf to make a total
of four flat pieces.
Top each collard section with spinach leaves. Then,
spoon Red Pepper Hummus
across the bottom edge of the shorter width of each leaf.
Top with avocado, zucchini,
and black olives. Roll up into a wrap and serve.
Will keep for up to a day at room temperature, or store
for a day or two in the
fridge.
RED PEPPER HUMMUS (BEAN-FREE)
Makes 2 cups
This hummus is made using tahini, as in traditional
recipes, but instead of chickpeas,
I use red bell pepper and a pinch of cumin for a richer
flavor. Sesame powder helps
absorb some of the excess liquid from the juicy bell
pepper.
½ cup sesame seeds, ground
into a powder
2 teaspoons chopped garlic
1 teaspoon sea salt
2 cups seeded and diced red bell pepper
⅓ cup tahini
¼ cup lemon juice
½ teaspoon ground cumin
In a food processor, process the sesame seeds, garlic,
and salt into small pieces.
Add the remaining ingredients and process until smooth.
Will keep for 2 days in the fridge.

From Ani's
Raw Food Essentials
by Ani Phyo
published by Da Capo Lifelong |
|
 |

photo © Angie Gaul |
| Terry Hope Romero |
Tostones with Avocado and Palm
Ceviche
Serves 4 as a side or appetizer
Time: About 30 minutes, not including marinating time
Gluten Free, Soy Free
This is not a true ceviche,
in the sense that nothing gets “cooked” by
the citrus juice. But this zippy salad of creamy hearts
of palm and avocado is a vegan riff on the traditional
seafood ceviche filling for tostones
rellenos, the
fun Cuban snack of fried tostones formed into a cup,
which is convenient for holding tasty fillings. A special
variation of a tostonera is needed to make the tostone cups, but this filling is just as delectable scooped
up with traditional flat tostones.
Tip: Look for organic, sustainably grown hearts of palm
in glass jars or cans. If you can score actual fresh
hearts of palm marinate them in the lime juice dressing
for 20 minutes first and then stir in the avocado before
serving with the tostones.
1 (14-ounce) jar or can of hearts of palm, drained and
rinsed
1 large ripe red tomato (½ pound), seeded and
diced finely
1 small red onion, peeled and diced finely
2 tablespoons lime juice
1 tablespoon white wine vinegar or more lime juice
1 tablespoon olive oil
2 tablespoons finely chopped fresh cilantro
1 teaspoon dried oregano
½ teaspoon salt
1 large ripe avocado
4 green unripe large plantains prepared as tostones (page
118)
1. Slice each palm heart down
the center vertically, then slice into ½-inch
pieces and place in a mixing bowl. Add the tomato and
onion. Pour the lime juice, white wine vinegar, olive
oil, chopped cilantro, oregano, and salt on top and
mix well. Chill for 30 minutes to blend the flavor.
2. While the “ceviche” is chilling, prepare
your tostones. Just before serving, peel and remove the
seed from the avocado. Finely dice and thoroughly fold
into the ceviche, making sure it’s covered with
the dressing. Mound the ceviche into serving cups and
serve immediately with the hot tostones, or fill the tostone cups if you happen to have a special tostonera for making the cups.
Crispy Fried
Green Plantains (Tostones)
1 serving per fried plantain
Time: Less than 30 minutes, not including the optional
soaking
Gluten Free, Soy Free
Crunchy slabs of fried green
plantains pull together most any Latin meal. They also
make addictive snacking or appetizers served lightly
salted or with a garlicky mojo (page 128), Spicy Salsa
Golf (page 53), veggie ceviche (pages 59–61), or even dipped in Chocolate-Chile
Mole Sauce (page 51). Fried plantains have different
names (tostones, patacones, tajadas,
mariquitas) and
shapes depending on the country—this version is
for the wildly popular (in New York City at least) tostones style, a twice-fried green slice that’s smushed
down just prior to a second frying to create a thinner
and extra-crunchy treat. Tostones are a huge feature
of Latin Caribbean cuisine and can even be found floating
in soups or transformed further into Mofongo (page 120).
Tip: For best results, use very green and firm plantains.
If they have softened, then leave them alone for a few
more days and make Fried Sweet Plantains (page 115).
Vegetable oil, such as peanut or high-heat canola blend,
for deep-frying
1 very green and firm plantain per serving
Salt
1. Pour at least 2 inches of oil into a large, heavy
pot (a cast-iron Dutch oven is ideal) and preheat over
medium-high heat. Cover a large plate with paper towels
or crumpled brown paper, for draining the hot tostones.
The oil is hot enough when a very small piece of raw
plantain placed in the hot oil immediately starts to
bubble and fry rapidly and quickly; the idea is to use
very hot (but never smoking) oil so that the tostones cook evenly without soaking up too much grease.
2. Use plantains that are deep
green, very firm, and with no yellow spots. On a cutting
board, use a sharp paring knife to slice both ends
off a plantain and slice a shallow cut—just through the skin only—from
one end of the plantain to the other. If the skin seems
particularly hard, run another cut opposite the first.
Use your thumbs or the edge of a butter knife to pry
off the skin, working your fingers or the dull blade
under the peel. Green plantain skins can be a little
stubborn at times; if any tiny bits of peel remain, remove
them.
3. Diagonally slice the plantain into 1 ½-inch-thick
pieces. The greater the angle you slice, the longer and
the bigger your final tostones will be. Slide into the
hot oil and fry for 4 to 5 minutes, flipping once. Remove
from the oil and place on the paper-lined plate to drain
for about 2 minutes. I usually fry one plantain at a
time this way, putting in new slices while the formerly
frying ones rest.
4. When the fried slices are just
cool enough to handle (after 2 to 3 minutes), gently
but firmly flatten them so that they are about ⅜ inch
thick. Use metal tongs to return the flattened plantains
to the frying oil. Fry for another 3 to 4 minutes, turning
once, until golden and crisp along the edges. Return
to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.

From Viva
Vegan!
by Terry Hope Romero
published by Da Capo Lifelong |
|
 |
 |
| Yuan Wang, Warren Sheir, and Mika
Ono |
Sticky Sesame and Walnut Balls
Makes 4 to 6 Servings
⅓ cup (about 2 ounces) black
sesame seeds
⅓ to ½ cup (about 2 ounces) chopped
walnut pieces
3 to 4 tablespoons honey
1. If your sesame seeds aren’t
already roasted, toast them in a wide skillet over
medium heat, shaking the pan occasionally. Continue frying
until fragrant, 3 to 5 minutes. When they are done, transfer
the seeds from the hot skillet to a bowl so they don’t
overcook, and let cool for at least 1 minute.
2. In a food processor, whir together
the sesame seeds, walnuts, and 3 tablespoons of the honey.
3. Roll into ¾-inch balls.
If the balls don’t
stick together at first, add a little more honey and
whir the mixture some more.
4. Serve–and don’t
tell anyone how easy this dish was to make!
Themes and Variations: If you
aren’t in the mood
for something sweet, the black sesame seeds and walnuts
can be consumed as a powder, either in spoonfuls or sprinkled
on another dish.
Especially Good
For: Anyone suffering
from insomnia or who wants to slow the onset of gray
hair or hair loss. For insomnia, eat two sesame and walnut
balls (or 1 tablespoon of the powder) an hour or two
before bedtime.
For Those
Familiar with Traditional Chinese Medicine: This dish addresses kidney deficiency.

From Ancient Wisdom, Modern Kitchen
Recipes
from the East for Health, Healing, and Long Life
by Yuan Wang, Warren Sheir, and Mika Ono
published by Da Capo Lifelong |
|
 |

photo © Isa Chandra Moskowitz
and Terry Hope Romero |
| Isa Chandra Moskowitz & Terry Hope Romero |
Cranberry White Chocolate Biscotti
Makes Around 16 Biscotti
A fruity biscotti with tart cranberries,
sweet white chocolate chips, a dash of orange, and a hint
of allspice. This is perfect for the winter holidays or
with some Lady Grey tea. If you don’t
have vegan white chocolate chips (page 16), don’t
use regular chocolate chips because they would be overwhelming.
Instead use macadamia nuts since they’re nice and
creamy (for a nut).
⅓ cup almond milk
2 tablespoons ground flax seeds
2 teaspoons orange zest
¾ cup sugar
½ cup canola oil
1 teaspoon pure vanilla extract
1 ⅔ cups all-purpose flour
2 tablespoons arrowroot powder
2 teaspoons baking powder
¼ teaspoon allspice
½ teaspoon salt
½ cup white chocolate chips
½ cup dried cranberries
1. Preheat oven to 350°F.
Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together
the almond milk and flax seeds, beating for about 30 seconds.
Mix in the orange zest, sugar, oil, and vanilla. Sift in
the flour, arrow root powder, baking powder, allspice,
and salt. Stir to combine, and just before the dough comes
together knead in the chocolate chips and cranberries.
Knead to form a stiff dough. If cranberries and chips pop
out just press them back in as well as you can.
3. On the parchment, form the dough into a log and press
it into a rectangle about 12 inches long and 4 inches wide.
Bake for 26 to 28 minutes till lightly puffed and browned.
Let the log cool on the baking sheet for about 30 minutes.
4. Preheat oven to 325°F. Carefully transfer the baked
log to a cutting board. With a heavy, very sharp knife,
cut ½-inch-thick slices. The best way to do this is in
one motion, pushing down; don’t “saw” the
slices off or they could crumble. Stand slices, curved
sides up, ½ inch apart on baking sheet, and bake for
20 to 25 minutes, until biscotti appear dry and toasted.
Transfer the biscotti to a wire rack to cool completely.

From Vegan
Cookies Invade Your Cookie Jar
by
Isa Chandra Moskowitz & Terry Hope Romero
published by Da Capo Lifelong |
|
 |

photo © Judi Swinks |
| Jacqueline Mallorca |
Fettuccine with Eggplant and Peppers
alla Norma
Culinary legend has it that
this simple but delectable dish was invented by an
Italian chef to mark the first performance of Sicilian-born
Vincenzo Bellini’s
grand opera, Norma, in 1831. Deep-frying the eggplant
is traditional, but baking works well and is less caloric
and far less work.
Serves 4 as a first course
1 medium globe eggplant, about
3⁄4 pound, trimmed
but not peeled
Olive oil spray
Fine sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 (14–15-ounce) can Italian plum tomatoes, drained
(save the juice for another use)
2 garlic cloves, finely chopped
Pinch hot red pepper flakes
10 to 12 ounces gluten-free fettuccine
½ cup loosely packed basil leaves, chopped just
before serving
Wedge of Pecorino Romano
Heat the oven to 400°F.
Line a large, rimmed baking sheet with aluminum foil.
Slice the eggplant into ¾-inch
thick slices and lay them on the baking sheet. Spray
each one with olive oil. Turn them over and spray again.
Bake until browned on the underside, about 15 minutes,
then turn and bake for a further 10 minutes. Season
lightly with salt and pepper.
Meanwhile, warm the olive oil
in a skillet over moderate heat. Add the onion and
sauté until softened,
about 5 minutes. Quarter the tomatoes lengthways and
then once across, to make large, even chunks, and add
to the skillet. Stir in the garlic and hot pepper flakes
and season with salt and pepper. Reduce the heat to low
and simmer, partially covered, until the liquid has almost
evaporated, about 15 minutes, stirring often. Quarter
the eggplant slices and add to the sauce.
While the sauce cooks, boil the pasta in salted water,
taste testing often, until al dente, about 7 minutes.
Add to the sauce with the chopped basil, and toss gently.
Divide the pasta among four heated shallow bowls. Garnish
with curls of pecorino, shaving them off the wedge with
a vegetable peeler.

From Gluten-Free
Italian by
Jacqueline Mallorca,
published by Da Capo Lifelong |
|
 |

photo © Betsy Carson |
| Toni Fiore |
Eggplant Meatballs
Makes 20 to 24, Serving 4 to 6
2 to 3 tablespoons extra virgin olive oil, or more if
needed
1 medium onion, diced
1 medium eggplant, unpeeled, cut into ¼ - to ½ -inch
dice
1½ cups walnuts, toasted (see page 86) and
coarsely chopped (optional)
Fine sea salt and freshly ground black pepper, to taste
2 cups dried bread crumbs
2 large organic eggs, beaten; or ½ cup firm
tofu, processed until smooth
½ cup dairy or vegan Parmesan, grated
½ cup grated Pecorino, or vegan cheese
3 garlic cloves, crushed
Zest of 1 lemon
¼ cup chopped fresh parsley or 1 tablespoon dried
1 tablespoon dried oregano
½ cup coarsely chopped basil
vegetable oil spray
Store-bought vegetarian meatballs
are expensive—and a
bit too bland for my taste. This recipe is the perfect alternative: easy,
affordable, and delicious. (It’s also one of
the few recipes in which I substitute dried parsley
if I don’t have fresh, so do make these even
if that’s
the one ingredient you’re without.) I drizzle the meatballs with a
little basil-oil slurry and serve with a side salad of tomatoes and onions.
You can shape them into burgers and serve with Lemony Garlic-Smashed Potatoes.
Use leftover meatballs in lasagna or as a taco filling. To give these a Middle
Eastern flavor, replace the basil with a generous handful of chopped mint
and serve with garlicky Tzatziki.
1. Preheat the oven to 375ºF.
Lightly oil a baking sheet.
2. Heat a large skillet and
sprinkle in 2 tablespoons olive oil. When the skillet
is hot, add the onion and sauté on medium-low until translucent,
about 5 minutes. Add the eggplant and a sprinkle of salt
and sauté until the vegetables are soft and fragrant,
8 to 10 minutes. If the eggplant dries out too quickly
and begins to stick, add a bit more olive oil. Transfer
to a large mixing bowl.
3. Add the walnuts, if using, to the eggplant and mix
thoroughly. Transfer a generous cup of the eggplant mixture
to the food processor. Process until pureed and return
to the bowl. Add the bread crumbs, eggs, Parmesan, Pecorino,
garlic, zest, parsley, oregano, basil, 1 teaspoon salt,
and black pepper and mix well. If the mixture seems too
dry, add the remaining tablespoon or more olive oil.
Rub a little olive oil on your palms and shape the meatballs
with your hands, using 2 heaping tablespoons of the mixture
at a time. Each meatball should be about the size of
a golfball.
4. Place the eggplant balls
on the prepared baking sheet and spray with vegetable
oil spray. Bake 25 to 30 minutes, until a deep golden
brown with a nice crust. Don’t
let them overbake or they will get too dry. Remove the
pan from the oven, cover with foil to slightly steam
the balls, and allow them to rest for a few minutes.

From Totally
Vegetarian by
Toni Fiore,
published by Da Capo Lifelong |
|
 |


photos © Michelle Ellis |
| Jennifer McCann |
Grilled Vegetable Stromboli
(Italy)
Typically, this Italian rolled sandwich
is made with a filling of cheese and meat, but I like
a filling of grilled eggplant and zucchini instead. Next
time you pull out the grill for a vegan BBQ, you can
throw on a few extra veggies and save them for stromboli.
Makes 4 Servings
1 large eggplant
2 medium zucchini
Kosher salt as needed
Olive oil for grilling
1⅛ cups warm water (110°F)
1 tablespoon active dry yeast
Pinch of sugar
2 tablespoons olive oil
1 teaspoon kosher salt
2 ½ to 3 cups all-purpose flour or white bread flour
1 head of Roasted Garlic (see page 64)
Italian herb seasoning mix, to taste
Salt and freshly ground black pepper, to taste
½ teaspoon poppy seeds
To make the vegetables, trim off the
tops of the eggplant and zucchini, then slice them lengthwise
into strips, cutting them as thinly as possible (a mandolin
may be helpful here). Lay the strips out in a single
layer and sprinkle both sides of them with salt. Let
the strips sit for 30 minutes (this will help remove
some of the moisture from the vegetables).
Heat a nonstick grill or grill pan.
Pat the vegetables dry and brush them lightly with olive
oil. Grill, turning halfway, until the strips are soft
and have brown grill marks. Set the vegetable strips
aside to cool, or refrigerate until needed.
To make the dough, place the warm
water in a mixing bowl. Sprinkle the yeast and sugar
into the warm water and stir well. Let the mixture sit
for 5 minutes to dissolve the yeast.
Add the olive oil, salt, and 2 cups
of the flour. When the dough begins to form a ball, turn
the dough out onto a lightly floured surface and knead.
As you knead, add just enough of the remaining flour
to keep the dough from sticking. Knead for about 10 to
15 minutes, until the dough is smooth, elastic, and supple.
Place the dough in a well-oiled mixing
bowl, turning to cover the top of the dough with some
of the oil. Cover with plastic wrap and a kitchen towel,
and place in a warm, draft-free place to rise until doubled
in bulk, about 1 hour.
Preheat the oven to 375°F. Line
a baking sheet with parchment paper, spray with nonstick
spray, and set aside.
Turn the dough out onto a lightly
floured surface and roll into a flat rectangle, about
10 x 12 inches.
Squeeze all the roast garlic out into
a small bowl and mash together with a fork. Spread the
mashed garlic across the surface of the dough and top
with one or two layers of grilled vegetables. Sprinkle
with the Italian herbs, salt, and pepper.
Roll up the bread (like rolling up
a cinnamon roll) to form a long narrow loaf, pinching
the seam and ends closed. Place on the prepared baking
sheet. Brush the top of the loaf with a little water
and sprinkle with poppy seeds.
Bake 30 minutes, until the loaf is
nicely browned. Allow to cool before slicing.
VARIATION: Feel free
to substitute other grilled vegetables, such as bell
peppers strips, onions, or thin slices of portobello
mushroom, for the eggplant and zucchini. Just make sure
that all vegetables are sliced thinly and grilled well.
If your filling is too thick or too wet, you’ll
have a soggy Stromboli on your hands.
QUICK AND EASY VARIATION 1: Use
prepackaged pizza or bread dough from the store.
QUICK AND EASY VARIATION 2: Substitute
vegan turkey or ham deli slices and slices of vegan cheese
for the grilled vegetables and roasted garlic.
Allergen Information: Soy-free,
nut-free. Contains gluten and wheat.
Balsamic Strawberries
You can make cheap, watery balsamic
vinegar from the grocery store taste like expensive,
well-aged balsamico by reducing it a bit on the stovetop.
Add a touch of sugar and lemon and you have a wonderful
topping for fruit.
Makes 4 Servings
½ cup balsamic vinegar
3 tablespoons sugar
1 ½ teaspoons freshly squeezed lemon juice
2 pounds (about 4 cups) fresh strawberries, hulled and halved
Combine the vinegar and sugar in a
small saucepan (note: don’t use an aluminum saucepan
for this one or the taste will be off). Bring to a boil
over high heat and simmer until syrupy and reduced by
half, about 5 minutes.
Pour the balsamic mixture into a small
bowl and add the lemon juice. Allow to cool completely
(the syrup can be made a day ahead and stored in the
refrigerator).
Drizzle cooled syrup over the strawberries.
Allergen Information: Gluten-free,
wheat-free, soy-free, nut-free.

From Vegan
Lunchbox Around the World by
Jennifer McCann,
published by Da Capo Lifelong |
|
|
 |
| Mark Reinfeld & Jennifer Murray |
Fajitas Bonitas
Serves 4 to 6
This dish can be made regularly because
it is so simple and yet impressive. We love the flavor
and meatiness of the mushroom here, but the recipe also
works well with tofu or tempeh instead of the Portobello.
Taking the time to serve with rice and beans would make
the meal even more traditional. Salsa (page 82), Vegan
Sour Cream (page 289), and sliced avocado or Guacamole
(page 88) also go well with fajitas.
6 whole-grain flour tortillas
2 tablespoons olive oil
2 large garlic cloves, pressed or minced
1 yellow onion, cut into half-moon slices
1 red bell pepper, seeded and cut into ½-inch strips
1 green bell pepper, seeded and cut into ½-inch strips
2 Portobello mushrooms, cut into ½-inch strips (about 8 ounces)
1 teaspoon seeded and minced jalapeño, or to taste (optional)
½ cup corn, either frozen or fresh off the cob (optional)
2 teaspoons ground cumin
1 teaspoon chile powder
¼ teaspoon cayenne, or to taste
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, or to taste
1 tablespoon soy sauce
2 cups thinly sliced lettuce (about 4 ounces)
1 cup cubed and seeded tomato
1. Preheat the oven to 200°F.
Place the tortillas on a baking tray or a plate and cover
them with a moist towel to warm them up without drying
them out. Let them heat up gently while you make the
rest of the meal.
2. Using a large skillet or wok, sauté the
olive oil, garlic, onion, red and green bell peppers,
mushrooms, and jalapeño, if using, over medium
heat for about 5 minutes, or until the peppers are bright
and soft, stirring occasionally. Add the corn, if using,
cumin, chile powder, cayenne, salt, pepper, and soy sauce,
and cook for 5 minutes more, or until all veggies are
cooked through.
3. Remove the tortillas from the oven.
Serve the sautéed vegetables, lettuce, and tomatoes
in separate bowls along with the warm tortillas still
under the towel, and let everyone make his or her own.
Variations
• Add 8 ounces of extra-firm
tofu or tempeh, cut in strips, to the recipe after the
onions in step 2. You can try roasting them for extra
flavor (see page 28), in which case you can toss them
in at the end or serve on the side as an optional ingredient.
• Substitute 8 ounces of seitan
for the Portobello mushrooms and add to the recipe after
the onions in step 2.
• If you have more time, serve
the fajitas with the Taco Filling (page 228).

From The
30 Minute Vegan by Mark Reinfeld
and Jennifer Murray,
published by Da Capo Lifelong |
|
 |

|
| Isa Chandra Moskowitz |
Puttanesca Scramble
Serves 4
Inspired by the classic Italian dish,
pasta puttanesca, this scramble is screaming with flavor.
Olives, capers, and plenty of fresh
herbs make for an easy-to-throw-together scramble that
tastes like a Mediterranean feast you’ve been slaving
over for hours. This pairs well with Potato Spinach Squares
(page 116 of Vegan Brunch).
2 tablespoons olive oil
6–8 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
1 pound extra-firm tofu, diced
4 Roma tomatoes, diced
2 tablespoons fresh thyme
2 tablespoons fresh oregano
½ cup mixed olives, roughly chopped
1 tablespoon capers
¼ teaspoon salt, or to taste
Preheat a large, heavy-bottomed pan
over medium heat. Sauté the garlic in the olive
oil until lightly browned, but be careful not to burn.
Three minutes ought to do it. Add the red pepper flakes
and the tofu and sauté for about 10 minutes, until
tofu is browned. Add a little extra oil if necessary.
Mix in tomatoes, thyme, and oregano
and cook for about 5 minutes, until tomatoes are a bit
broken down but still whole. Add olives, capers, and salt.
Cook just until heated through.

From Vegan
Brunch by Isa Chandra Moskowitz,
published by Da Capo Lifelong |
|
 |

photo © Seth Beck |
| Ani Phyo |
Carob Walnut Cookies
Makes 8 to 12 Cookies
Sweet raisins, malty carob, and
rich walnuts are ground together to make a delicious,
dark, sweet cookie. Packed with antioxidants, vitamin
E, and EFAs, these cookies keep you trim and your skin
radiant.
1 cup raisins
¾ cup raw walnuts
¼ cup raw carob powder
1 teaspoon mesquite powder (optional)
⅛ teaspoon sea salt
Combine the raisins, walnuts,
carob powder, mesquite powder if using, and salt
in the food processor. Process until the dough begins
sticking together.
Press the dough into 2-inch
cookie cutters placed on a sheet tray llined with
parchment paper. Shoot for a thickness of ⅓-
to ½-inch. Or, make 1- to 1 ½-inch
balls and flatten.
Place the cookies in the freezer
to chill and firm up for 30 minutes or more before
serving or transferring to the fridge for serving
later.
Will keep for many weeks in
the fridge or freezer. Thaw 5 minutes before eating.

From Ani's
Raw Food Desserts by Ani Phyo,
published by Da Capo Lifelong |
|
|

photo © Sara Remington |
| Bryant Terry |
Black-Eyed Pea Fritters with
Hot Pepper Sauce
Yield: 4 to 6 servings
Soundtrack: “I.T.T.,
Pt. 2” by Fela Kuti from The Best Best
of Fela Kuti
Art: “Three
Wise Men Greeting Entry into Lagos” by Kehinde
Wiley
Books: How
Europe Underdeveloped Africa by Walter Rodney
(Howard University Press, 1981) and Graceland by
Chris Abani (Picador, 2005).
While bean fritters are thought
to have their origin in Nigeria, one can find them
throughout West Africa. Inspired by the Black-Eyed
Pea Fritters served at the Gambian-Cameroonian restaurant
Bennachin in New Orleans, I whipped up this dish.
1 cup dried black-eyed peas,
sorted, soaked overnight, drained, and rinsed
½ medium onion, diced
½ cup raw peanuts
1 teaspoon minced thyme
¼ teaspoon cayenne
1 tablespoon apple cider vinegar
¼ cup plus 2 tablespoons water
1 teaspoon coarse sea salt
½ cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil
Remove the skins from the beans
by adding them to a large bowl, filling the bowl
with water, agitating the beans, and fishing out
the skins that float to the top with a fine mesh
strainer. Rinse beans well.
In a food processor fitted with
a metal blade, combine the beans, onion, peanuts,
thyme, cayenne, vinegar, water, and salt and pulse
until completely smooth. Transfer to a medium bowl,
cover, and refrigerate for 1 hour.
Preheat the oven to 200°F.
Remove the batter from the refrigerator,
add the bell pepper and cornmeal, and beat with a
wooden spoon for 2 minutes.
In a medium-size saucepan over
high heat, warm the coconut oil until hot but not
smoking, about 5 minutes.
Lower the oil to medium high,
and in batches of 5, spoon the batter into the oil,
1 tablespoon at a time. Fry, stirring around, until
golden brown, about 2 minutes. If necessary, adjust
the temperature to ensure that the fritters do not
cook too quickly.
Transfer the fritters to a paper
towel-lined plate and allow them to drain. Transfer
the drained fritters to a baking sheet and place
in the oven to keep warm.
Serve hot with Hot Pepper Sauce.
Hot Pepper Sauce
Yield: 1 cup
Soundtrack: “Hot
Lava” by Kudu from Death of the Party
This is my attempt to replicate
the oh-so-slammin’ hot sauce at the Senegalese
restaurant Joloff, my favorite eatery in New York
City. This version is only slightly hot, but if you
really want that fire add 1 more habañero
chile.
¼ cup extra-virgin olive oil
1 small red onion, diced
½ teaspoon cumin
⅛ teaspoon cayenne
Coarse sea salt
1 large garlic clove, minced
1 habañero chile, minced
¼ cup tomato paste
¼ cup tomato sauce
2 teaspoons apple cider vinegar
¼ cup water
¼ teaspoon freshly ground white pepper
In a saucepan over low heat, warm
the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon
salt and sauté until the onions start to caramelize,
about 8 minutes.
Stir in the garlic and chile and
sauté for 2 minutes more. Add the tomato paste,
tomato sauce, vinegar, and water. Mix well, and simmer
until it starts to thicken, about 5 to 7 minutes.
Transfer all the ingredients to
an upright blender, add the white pepper, and puree
until smooth. Season with additional salt to taste.
Store in a tightly sealed jar in the refrigerator.

From Vegan
Soul Kitchen by Bryant Terry,
published by Da Capo Lifelong |
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