1 lb. broccoli, steamed just till bright green and crisp,
1/4 c. soy sauce
1 tbsp. sugar
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp. fresh ginger
1 tbsp minced garlic
3/4 tsp. chili flakes
Combine soy sauce, sugar, and rice vinegar in a small bowl. Set aside.
Heat oil in a small skillet with ginger, garlic, and chili. When mixture sizzles, saute for ten more seconds.
Add soy sauce mixture and fry for 30 seconds.
Marinate broccoli at least 30 minutes
2 tbsp. oil
1 medium onion, chopped
1 tbsp. curry powder
1 tsp. coriander
1/2 tsp. cumin
1 1/2 cups sliced carrots (2 medium-large carrots)
1/2 medium head cauliflower, cut into flowerets
1 cup red lentils, rinsed and drained
2 1/2 cups water
1 tsp. salt, to taste
Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.
Adapted from one of my favorite cookbooks, "Moosewood Restaurant Cooks at Home"
Serves 4-6
1 1/2 cups red lentils
4 cups water
1 onion, chopped (about 1 cup)
1 fresh green chile, minced
3 tbsp. vegetable oil
2 sweet potatoes, peeled and diced (about 4 cups
1 tbsp. mild curry powder
1 tsp. ground cumin
2 tbsp. grated fresh gingerroot
2 cups water
1/2 head cauliflower (about 4 cups florets)
2 green or red bell peppers, chopped (about 2 cups)
10 oz. fresh or frozen spinach
From "May All be Fed," by John Robbins
Makes 6 to 8 servings
Dolmas, stuffed grape leaves, are a classic Middle Eastern dish. Here they are stuffed with rice and walnuts and topped with a tangy lemon sauce
2 cups water
1 cup long-grain brown rice
1 tbsp. olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup currants
1/2 cup coarsely chopped walnuts
1 tsp. dried mint or 1 tbsp. fresh
1/4 cup finely chopped fresh parsley
1 tsp. dried oregano
1 tsp. salt
Olive oil and arrowroot flour to coat pan
2 cups packed grated zucchini (about 3 small zucchini)
2 egg whites (+1 egg yolk, optional)
1/4 cup +1 tbsp arrowroot flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Pinch of basil, marjoram, rosemary
Healthy sprinkling of pasta seasoning blend(I use trader joe’s)
1 tbsp olive oil
1 tbsp tomato or basil pesto (optional!!!)
Makes 4 servings
From "May All Be Fed," by John Robbins
This delicious Indian-flavored rice dish will show you why rice is served as a main course in much of the world. It has the flavors in India and is full of tasty peas and cashews. Serve it rolled in warm Chapatis or in a molded shape.
2 cups water
1 cup long-grain brown rice
2 tbsp. olive oil
1 tsp. cumin seeds
1 tsp. black mustard seeds
6 green onions, finely chopped
2 cups fresh or frozen peas
1 cup raw cashews
3 tbsp. tamari
servings: 8
Adapted from NY Times Magazine, March 17 2002
1 1/2 cup green lentils
(try soaking/sprouting first)
1 bottle dry white wine
2 each bay leaves
1/4 cup olive oil
2 cloves garlic, diced
1 each jalapeno, seeded and diced
2 tbsp. dry oregano
1 16-oz can tomatoes
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup flat parsley, chopped
(from a most excellent cookbook: Fresh Food Fast, by Peter Berley)
This is a simple andsuper-delicious recipe; my little brother even calls from college: "How do you make your tofu again??"
The irony is that I don't eat tofu anymore (as of spring 2010). For details on my family's crazy new dietary adventure, you can read updates on my homepage: http://www.lifeisapalindrome.com/
Serves 4
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
2 cloves of garlic, finely chopped
1 onion, chopped
2-1/2 cups cooked chickpeas
6 tomatoes, peeled and chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried thyme
Pinch of chile pepper
1 teaspoon fresh, grated ginger
1/3 cup water or vegetable stock
Sea salt (~1/2 tsp.) and pepper
1. Heat the oil gently in a large saucepan or wok.
4 Servings
Adapted from "The Complete Soy Cookbook"
3 tbsp. peanut butter
1 tbsp. dark sesame oil
1 tbsp. low-sodium soy sauce
2 tsp. honey
2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes
1 tsp. minced garlic
1/2 cup water, or as needed
1 tbsp. canola oil
8 oz tempeh, cut cross-wise into 12 even-size slices
(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)