VeggieTalk

I am such a space cadet! I do mean to post Recipe of the Week on Sundays, and then, before I know it, it’s Wednesday. Maybe if I try to do this on Wednesday, the post will be up on Sunday.

One of my least-known books is Pasta East to West. It came out in, I think, 1998, just as we were approaching the height of the “low-carb” craze. Sometimes, timing is everything in publishing, and for this particular publication, my timing was really off. Pasta and noodles are sheer, unadulterated, high-carb bliss, and that never bothered me a bit.

Here’s a hearty Asian-style noodle dish that’s perfect for cold-weather weeknight meals. Serve with store-bought veggie spring rolls or dumplings and a simple salad.

Seitan “Peppersteak” with Bean-Thread Noodles

Adapted from Pasta East to West

Serves 4 to 6

• 4 ounces bean-thread (cellophane) noodles
• 1 pound seitan
• 2 tablespoons light olive or peanut oil
• 2 tablespoons reduced-sodium soy sauce
• 1 large onion, quartered and thinly sliced
• 2 cloves garlic, minced
• 8 ounces white mushrooms, sliced
• 1 large green bell pepper, cut into 2-inch strips
• 1 large red bell pepper, cut to match green pepper
• 1 cup vegetable broth
• 1/4 cup dry red or white wine
• 1 teaspoon grated fresh or jarred ginger
• 1 1/2 tablespoons cornstarch or arrowroot
• 1 cup snow peas, trimmed
• Extra soy sauce, optional

Combine the noodles with enough hot water to cover in a heatproof container. Let them soak, covered, for about 20 minutes, or until done but still firm. Drain the noodles, then place them on a cutting board and chop in several directions to shorten.

Cut the seitan into chunky, bite-sized strips. Slowly heat half the oil and half the soy sauce in a stir-fry pan. Add the seitan, stir quickly to coat, and turn the heat up to medium-high. Stir-fry until most of the sides are lightly browned. Transfer the seitan to a plate until needed.

Heat the remaining oil in the stir-fry pan. Add the onion and sauté over medium heat until golden. Add the garlic and bell peppers, turn the heat up, and stir-fry until the peppers are tender-crisp. Add the mushrooms and continue to stir-fry until they wilt.

Stir in the broth, wine, and ginger. In a small bowl or cup, dissolve the cornstarch in a small amount of water. Pour into the pan and cook, stirring, until the liquid thickens everything.

For each serving, spoon some of the peppersteak over a bed of noodles. Pass around extra soy sauce if desired.

Vegan Express is officially published today, hooray! Also make sure to visit Fatfree Vegan Kitchen later today, as Susan Voisin (the photographer for Vegan Express) will be announcing the winner of her “Vegetable Love” recipe contest, voted on by readers. The prizewinner will receive a copy of Vegan Express.

I’ve been enjoying using Vegan Express in book form, finally, and hope you will, too. Here’s a soup I made just last week. As a soup fan, I adore all kinds of soups, from those that simmer for hours to those that can be made in a flash. This one, not surprisingly, is the latter.

Curried Cashew and Green Pea Soup

6 servings

In the book, I describe how this soup can be made warm or cold, but since we’re in the middle of a bitter February, I’ll present only the warm version here. A delectable, high-protein puree made of cashew butter and silken tofu forms the base of this nearly-instant soup.

• 2 cups rice milk, plus more as needed
• 1/2 cup cashew butter
• One 12.3-ounce package firm silken tofu
• 1 to 2 teaspoons good-quality curry powder, to taste
• 1/2 teaspoon minced fresh or jarred ginger
• 1/2 teaspoon dried dill
• 1 medium tomato, diced
• 3 cups steamed frozen green peas
• 1 to 2 scallions, minced
• 1/4 cup minced fresh cilantro
• 2 tablespoons lime juice
• Salt and freshly ground pepper to taste

Combine 1/2 cup of the rice milk with the cashew butter and silken tofu in the container of a food processor. Process until smoothly pureed.

Transfer the puree to a small soup pot. Add all the remaining ingredients, stir together, and heat until just warmed through. Adjust the consistency with a little more rice milk if needed. Season with salt and pepper, then serve.

Calories: 260; Total fat: 13 g; Protein: 12 g; Carbohydrates: 27 g; Fiber: 5 g; Sodium: 135 g

Oh, dear. I had vowed to post a Recipe of the Week on this blog every Sunday evening, and here it is, practically Thursday.

Here is why I am so late with Recipe of the Week: life is like a huge vortex. I was sure that once we moved, once I finished my degree, once my older son went off to college, once this and once that, I wouldn’t feel so harried all the time. But every time each “once” passes, something else comes along to fill in the time. In most ways, though, I feel very fortunate that life seems so full. This is more an observation than a complaint. But this is precisely what fuels my passion for good food that’s really simple, as well as very quick. I don’t like slapdash dinners, no matter how busy the day has been.

Here’s one of my favorite quick dishes of all time; it’s always a hit, even with people who think they don’t like tofu. Based on a southwestern dish called “Migas” (in its original form, scrambled eggs with bits of tortilla), this is great as a speedy dinner, but also an excellent choice for a weekend brunch dish. This goes with any number of accompaniments — cooked brown rice, sautéed potatoes, or refried beans. Add a colorful salad to the plate — using any of avocado, tomato, corn kernels, red bell peppers, olives, pumpkin seeds — and you’re all set!

Before proceeding with the recipe, just a quick announcement: Susan Voisin is running a recipe contest at the Fat Free Vegan blog; for the week of Valentines’ Day, readers will submit and vote on their favorite vegetable recipes. The prize: A copy of Vegan Express, my new book (for which Susan did 8 gorgeous photographs, as mentioned earlier in this blog, and hers).

Tofu and Tortilla Scramble

4 to 6 servings

• 1 tablespoon extra-virgin olive oil
• 1 medium-large onion, finely chopped
• 2 cloves garlic, minced
• One 16-ounce tub extra-firm tofu, drained
• 6 corn tortillas, torn or cut into approximately 1-inch pieces
• 3 plum (Roma) tomatoes, or 2 medium tomatoes, diced
• One 16-ounce can crushed or pureed tomatoes
• One 4-ounce can chopped green chilies, mild or hot, as preferred, or 1 fresh hot chile, minced
• 1 teaspoon ground cumin
• Salt to taste
• 3/4 cup grated cheddar- or nacho-style nondairy cheese, optional

Heat the oil in a large skillet. Sauté the onion and garlic over medium heat until lightly golden, about 4 to 5 minutes.

Cut the tofu into 1/2-inch-thick slices, and blot the slices gently between paper towels or a clean tea towel. Then, cut them into 1/2-inch dice.

Add the tofu to the skillet, followed by all the remaining ingredients except the cheese, and stir together gently. Cover bring to a simmer; then gently simmer over medium-low heat for 8 to 10 minutes.

If using grated cheese, sprinkle it over the top, cover, and cook another 3 minutes, or until melted. Serve at once.

Per serving: Calories: 203; Total fat: 7 g; Protein: 9 g; Carbohydrate: 26 g; Cholesterol: 0 mg: Sodium: 46 mg (analysis does not include optional cheese)