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)

Yesterday was a bittersweet day, driving my older son, Adam, to the college of his dreams (about 2.5 hours from where we live), helping him move into his dorm, and attending orientation programs. He took a semester off this past fall, so now I have to get used to his being away once again. However, I felt that I was leaving him in good hands; he is going to a highly innovative college in Massachussetts where every student designs their own program of study, so I’m excited for him.

Both of my guys, as well as my husband, are good, non-picky eaters but they each have two or three food items they don’t like. Adam doesn’t like bell peppers, onions, and sweet potatoes. So tonight, the first night he wasn’t at the dinner table (sob!), I made something with all of the aforementioned. And having stocked up on these ingredients, I thought about this zesty stew that I haven’t made for a long time. I’m going to put it on the dinner queue for later this week:

West African Peanut Stew

6 to 8 servings

Adapted from The Vegetarian Family Cookbook

• 1 1/2 tablespoons light olive oil
• 1 large red onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cups shredded white cabbage
• 2 medium-large sweet potatoes, peeled and cut into 1/2-inch dice
• One 15- to 16-ounce can diced tomatoes, with liquid
• 1 teaspoon grated fresh ginger, or more to taste
• 2 cups trimmed and sliced fresh okra, or one 10-ounce package frozen sliced okra, thawed (see Note)
• 1/2 cup natural peanut butter
• 1/4 teaspoon cayenne pepper, or 1/2 teaspoon red pepper flakes, more or less or to taste
• Salt to taste
• Chopped scallions for garnish, optional
• Chopped peanuts for garnish, optional

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and garlic and sauté over medium heat until the onion is golden.

Add the cabbage, sweet potatoes, tomatoes, ginger, and 3 cups water. Bring to a simmer, then simmer gently, covered, until the sweet potatoes and cabbage are nearly tender, about 15 minutes.

Add the okra, then stir in the peanut butter, a little at a time, until it melts into the broth. Stir in the cayenne or red pepper flakes, then simmer gently, covered, for 10 minutes longer, or until all the vegetables are tender. Add a bit more water if needed for a moist but not soupy consistency.

Season with salt, then serve in bowls over hot cooked rice. If desired, garnish each serving with chopped scallions and/or chopped peanuts.

Calories: 219; Total fat: 11 g; Protein: 8 g; Fiber: 5.2 g; Carbohydrates: 23 g; Cholesterol: 0 g; Sodium: 59 mg

NOTE: Okra may not be everyone’s favorite vegetable, but in this dish it is very good. However, if you truly want to avoid it, substitute a 10-ounce package of frozen cut green beans (or 2 cups fresh green beans cut into 2-inch lengths) for results that are equally delectable, if a bit less authentic.

OK, another preview of the forthcoming Vegan Express. Skillet Berry-Apple Crumble is a recipe I turn to often. It’s perfect for any time of year—a good way to get your dose of berries, fresh or frozen (most likely frozen this time of year), and a great route to a dessert that has a luscious baked flavor, minus the usual 30 to 40 minute baking time. Susan Voisin took the gorgeous photos for the book, and if you want to see a photo of this week’s recipe go to Fat Free Vegan. Since I am the World’s Worst Photographer, it’s great to be able to send you to see a view of this recipe taken by a pro!

Skillet Berry-Apple Skillet Crumble

6 servings

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a sweet, delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven.

• 4 medium-large crisp, sweet apples
• 2 tablespoons nonhydrogenated margarine
• 2 cups fresh or thawed frozen blueberries or cranberries, completely thawed
• 2 to 3 tablespoons maple syrup or agave nectar, more or less as needed to sweeten to taste
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 cup muesli or granola
• 1 tablespoon natural granulated sugar
• Vanilla frozen nondairy dessert for topping, optional

Peel the apples and cut into fairly thin (about 1/4-inch-thick) slices.

Heat the margarine in a medium skillet. Add the apples. Sauté, stirring frequently, until they have softened but still hold their shape, about 4 minutes.

Add the berries, maple syrup, and cinnamon, and cook until the the berries have started to burst and the apples are just tender, about 3 to 4 minutes longer.

In a small container, combine the cornstarch with just enough cold water to dissolve smoothly, and stir into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.

Heat a smaller skillet. Add the muesli and sugar, and toast over medium heat, stirring frequently, until the mixture turns a shade darker and smells nutty, about 4 to 5 minutes. Sprinkle evenly over the surface of the fruit.

Allow the crumble to cool in the pan for a few minutes, then serve in small bowls. If desired, top each serving with a dollop of frozen dessert.

Calories: 242; Total fat: 5 g; Protein: 2 g; Carbohydrates: 50 g; Fiber: 5 g; Sodium: 75 mg

This morning I was a guest on a radio show called Go Vegan Texas! hosted by Shirley Johnson on KPFT-FM in Houston. Shirley surprised me by telling me on the air that Texas has an enormous veg/vegan population, this despite its reputation as cattle country. That’s encouraging! On the show, we discussed Vegetarian Soups for all Seasons as well as my forthcoming Vegan Express. She asked me to describe some of the recipes, and one that came up was Jerk-Spiced Seitan. My family just loves this dish, but so many of the recipes for it that I’ve seen, including the one in Vegan with a Vengeance, are just too complicated for me. And I DON’T like complicated recipes.

In many cases, for me, great taste and ease trump authenticity, and this is one of those instances. For a complete meal, serve this with baked or microwaved sweet potatoes or cooked brown rice, and a fruit-studded coleslaw.

Jerk-Spiced Seitan

4 servings

I’ve always wanted a luscious, reliable (and of course, easy) jerk seitan recipe, like the one served by my family’s favorite Hudson Valley restaurant, Luna 61 in Tivoli, New York. But all the recipes I’ve found rely on lengthy lists of spices, Scotch Bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic-style recipes, with so-so results, I decided to throw authenticity to the wind, and go for the flavors that I craved. This recipe may not be the genuine article, but its bold flavors never disappoint.

• 1 tablespoon cornstarch
• 1/2 cup tropical fruit juice (mango, papaya, or pineapple)
• 2 tablespoons molasses or maple syrup (see Note)
• 2 to 3 tablespoons reduced-sodium soy sauce, to taste
• 1 to 2 tablespoons lime juice, to taste
• 1 teaspoon Jamaican jerk seasoning mix, or more, to taste
• 2 tablespoons olive oil
• 1 large red or yellow onion, quartered and thinly sliced
• 1 medium red bell pepper, cut into long, narrow strips
• 1 medium green bell pepper, cut into long narrow strips
• 1 pound seitan, cut into bite-sized strips

Dissolve the cornstarch in 2 tablespoons or so of water. Whisk to combine in a small bowl with fruit juice, molasses, lime juice, soy sauce, and seasoning mix.

Heat the oil in a wide skillet or stir-fry pan. Add half of the oil and add the onion. Sauté over medium-low heat until translucent. Add the peppers and continue to cook until the onions and peppers are lightly browned. Transfer to a dish.

Heat the remaining oil in the skillet. Add the seitan and sauté over medium-high heat, stirring frequently until golden brown on most sides.

Pour in the sauce, reduce the heat to medium, and cook for a minute or so longer, until the sauce has thickened and the seitan is nicely glazed.

Stir in the onions and peppers and serve at once.

Note: Molasses adds a more assertive flavor to the sauce. I prefer molasses to maple syrup here, but it definitely makes a statement.

Adapted from Vegan Express

This past fall, I really fell for kale. In fact I’m quite krazy for it. When I was in the exhausting throes of moving, I’d stop at a local juice deli and get a kale, apple, and lemon juice, and afterward always felt a boost in energy and mood. Now that we’ve moved in and I have my beloved Vita-Mix, I make a kale smoothie about every other day. Now, don’t make a face, it’s really delicious. It’s combined with banana, vanilla soymilk or ricemilk, and a pear or apple.

One of my favorite ways to use kale is raw, in this slaw-like salad. There’s a nifty trick to using raw kale: you “massage” it to make pleasantly crisp and bright green. This salad does not need to be made with scientific precision. Use more or less of each ingredient per your taste, and try the variations listed below.

Kale Slaw

Makes about 6 servings

• 1 good sized bunch kale
• A little olive oil
• 1/4 to 1/2 cup raisins, to your liking
• 1/4 to 1/2 cup raw or toasted cashew pieces, also to your liking
• 1/2 cup vegan mayonnaise, or as needed to moisten
• A splash of lemon juice, fresh or bottled

Cut the midribs away from the leaves and discard. Rinse the leaves and spin or pat dry. Cut the leaves into short, thin shreds and place in a bowl.

Put a dime-sized drop of olive oil in your palm and rub the inside of your hands with it. Reach into the bowl and massage the kale for a minute or two, until it softens and turns bright green.

Add the remaining ingredients and stir together. Serve at once or cover and let stand at room temperature until needed.

Variations and additions: Substitute dried cranberries for the raisins; substitute chopped walnuts or pecans for the cashews (or really, any kind of nut). Good additions to the salad are a small amount of thinly shredded red or white cabbage, shredded carrots, and/or thinly sliced celery.

Hello, and happy new year!

I have taken a more than one year hiatus from blogging, during which time I finished one book (Vegan Express, due out on February 12), started another (Secret Recipes for the Modern Wife, not really a cookbook but a book of dark humor about contemporary marriage, due out next year), finished my Master’s Degree, and moved house (and what a major move it has been), among other things too numerous and annoying to list.

One of the things I really did not like about blogging was feeling obligated to use photographs. I’m really a terrible photographer and this added a layer of stress. I don’t like displaying imperfection in public! So I figured, OK, I’ll have a boring-looking blog, as at least I’m good at blathering in writing.

I’m not sure what purpose this blog will ultimately serve, so that will evolve as time goes on. At first, I’ll likely use it as a kind of “recipe of the week” repository, and also report bits of news about my excruciatingly fascinating life to readers and blog spammers alike.

So today, an uncomfortably chilly and windy day here in New York’s Hudson Valley, I’ll post a very comforting recipe for pea soup that I made yesterday. Both my teenage sons have miserable colds, and the day called for making a big pot of soup. It’s extremely easy to make, with all the ingredients going in pretty much at the same time; and though it takes a while to cook (about 1 1/2 hours), it needs only a good stirring every so often. It was so well received yesterday that I’m afraid there will be only enough for a very small bowlful for the four of us, so to stretch it a bit, I’ll add some wilted spinach. Enjoy, and stay warm!

Golden Curried Pea Soup

from Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of Year

Serves 8 or more

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 medium carrots, peeled and diced
• 2 to 3 cloves garlic, crushed or minced
• 8 cups water
• 2 vegetable bouillon cubes
• 1 pound dry yellow split peas, rinsed
• 1/3 cup raw brown rice or barley, rinsed
• 2 bay leaves
• 2 teaspoons good-quality curry powder, more or less to taste
• 1/2 teaspoon turmeric
• 1 teaspoon grated fresh ginger
• Pinch of nutmeg
• Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.

Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the peas are mushy, about 1 1/2 hours, stirring occasionally.

When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper. Discard the bay leaves and serve. This soup thickens considerably as it stands; thin with additional water as needed and adjust the seasonings.

Per serving: Calories: 292 / Total fat: 4 g / Protein: 17 g / Fiber: 1 g / Carbohydrate: 48 g / Cholesterol: 0 mg / Sodium: 47 mg

This year, my nieces and nephew who usually come for the holiday will be elsewhere, so we get to be guests at a Thanksgiving dinner this year. What a novelty for me! I usually make the whole meal. But I’m sure that I will be contributing a few dishes in any case. We will be having the meal with my wonderful friend Wendy, who has made many appearances in this blog, and her family. So, I’m already thinking about what to bring, since we made a date to talk about it on the phone tomorrow.

For me, Thanksgiving is just not complete without stuffed squash. Here is one of my standards, called Rice and Pecan-Stuffed Squash, based on a traditional dish from Louisiana. It’s a great dish to start the day before; I like to bake the squashes, cook the rice, and make the bread crumbs.Then, just before the feast, it’s truly a snap to put the dish together.

What’s your favorite veg go-to dish for Thanskgiving? And remember, if you are still scrambling for ideas, you can instantly download my mini e-book, Nava’s Thanksgiving Favorites. A generous portion of the proceeds will be donated to Share Our Strength, an organization of culinary professionals dedicated to easing hunger in the U.S. and around the world.

One more note, this week I received a review copy of the new book, Vegan Lunch Box, based on the award-winning blog of the same name. I can’t wait to try some of Jennifer’s innovative recipes. I’ve been wanting to make her fondue for quite a while, so I think that will be my first choice. Sounds like a good weekend lunch to me!

Rice and Pecan-Stuffed Squash

4 large or 8 moderate servings

Squash and pecans make for a memorable duo when combined in this Louisiana recipe. The savory nut, bread, and rice stuffing, contrasted with the smooth sweetness of the butternut squash, makes a perfect holiday main or side dish.

• 2 medium butternut squashes (about 2 pounds each), or 4 medium-small golden acorn or delicata squashes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 1/2 cups soft whole grain bread crumbs
• 1 1/2 cups cooked brown rice
• 2/3 cup finely chopped pecans
• 2/3 cup fresh orange juice, or as needed
• 2 teaspoons maple syrup or agave nectar
• 1/2 teaspoon each: dried thyme, dried summer savory
• Salt and freshly ground pepper to taste
• Pinch of nutmeg

Preheat the oven to 375 degrees.

Halve the squashes and scoop out the seeds and fibers. Place them cut side up in shallow bak- ing dishes and cover tightly with foil. Bake for 40 to 50 minutes for the butternut; or 34 to 45 minutes for the smaller squashes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm 1/4- to 1/2-inch-thick shell all around. Mash the pulp and set side until needed.

Meanwhile, heat the oil in a small skillet. Add the onion and sauté until it is golden brown. Combine the sautéed onion in a mixing bowl with the bread crumbs, cooked rice, and ground pecans.

When the squash is done and cool enough to handle, scoop out the pulp, leaving a sturdy, 1/2- inch shell all around.

Add the pulp to the pecan mixture. Add the orange juice, more or less as needed to moisten the mixture, followed by the syrup and dried herbs. Season with salt, pepper, and nutmeg, mix thoroughly, and stuff the squash shells. Bake for 20 minutes.

For butternut squashes, serve each squash half as a hearty main dish; or cut each half across to serve 8 as a smaller portion. For golden acorn or delicata, serve each half as a main dish por- tion.

There are plenty of nut-based cheez recipes to be found, both on the web and in books like The Ultimate Uncheese Cookbook by Joanne Stepaniak. I’ve been wanting to come up with my own simple concoction, and here is the result of a lovely cream cheese substitute. It can be embellished by whirling herbs or olives into it, but for my first go at it, I wanted to leave it plain so I could taste what was going on. I’d love to do more of this sort of thing; it’s quite a useful spread to have on hand. Look for raw cashews in the bulk section of your natural foods store, co-op, or even your supermarket—the other day I noticed the bulk foods section at Hannaford’s (a northeast U.S. supermarket chain) and was I ever impressed!

Cashew Cream Cheeze

Makes about 1 1/4 cups

• 1 cup raw cashew pieces
• 3 tablespoons vegan mayonnaise
• 3 tablespoons rice milk
• 1 to 2 teaspoons lemon juice, to taste
• 1/4 teaspoon salt

Combine the cashew pieces in a heatproof bowl with enough boiling water to cover them. Let stand several hours or overnight (if overnight, cover and refrigerate).

Pour the water off of the cashews and combine in a food processor fitted with the metal blade with the remaining ingredients. Stop the processor from time to time to scrape down the bowl. This needs to be processed for quite a while before it becomes creamy, so be patient!

Serve at once or transfer to a storage container and refrigerate until needed.