Preheat oven to 350 deg F. Heat the oil in a large, heavy skillet. Add the onions and stir-fry for a minute or two. Add the pepper, ginger, thyme, and cumin, and continue to stir-fry until the vegetables are tender but firm. Stir in the oats and cook, stirring constantly, until the oats are lightly toasted. Mix the water and tamari together in a small bowl or cup. If you're using an ovenproof skillet, stir the mixture into the vegetables directly in the pan. If not, transfer the vegetables to a lightly oiled baking dish, and stir the liquid into the vegetables. Spread the black-eyed peas in a layer on top of the vegetables. Mix the bread crumbs together with the parsley and sprinkle this mixture over the top of the peas. Bake for fifteen to twenty minutes, then raise the oven temperature to broil. Place the baking pan under the broiler for a minute or two to brown the top. Remove from the broiler and serve hot. 

List of recipes: Main dishes

Quick! What's your favourite kind of bean? Whatever it is, it will work in this versatile recipe! The first time I made this dish I used a package of mixed beans -- pinto, cranberry, black, Great Northern, black-eyed peas, even a few split peas. It was really delicious! So choose one, two, or half a dozen different kinds of beans for this dish. Just be sure to cook all the beans completely, so if you use a mixture soak and cook them for the longest amount of time required by any of the beans. Better yet, use up whatever leftover beans you have in the house, or even canned beans, and dinner will be on the table in no time. Serve with a salad of fresh greens and tomatoes in the summer, or a plate of mixed pickles in the colder months. You can make the beans ahead of time and keep them in the 'fridge for a couple of days, then reheat in a large pot. But cook the dumplings when you're ready to serve, because they don't keep so well. Double or triple this recipe for a crowd.

Beans 'n' dumplings
About 4 servings

4 cups cooked or canned beans, rinsed and drained
2 cups vegetable broth or bouillon, plus additional water if needed
2 medium onions, chopped
3 bay leaves, lightly crushed but not broken
1-1/2 teaspoons dried savoury
salt and freshly ground black pepper to taste
1 cup unbleached or whole wheat pastry flour (or a combination)
1-1/2 teaspoons baking powder
1 cup soft Chinese-style tofu, mashed
2 Tablespoons sunflower or other light oil
1/2 teaspoon salt
1/2 cup scallions or parsley, chopped, as garnish (optional)

Place beans, broth or bouillon, onions, bay leaves, and savoury into a large, heavy saucepan or Dutch oven. Bring to a boil, then lower heat, cover, and simmer until the onion is tender. Stir occasionally, adding water if necessary to keep a somewhat "soupy" consistency, and add salt and pepper to taste. Meanwhile, prepare the dumplings: Mix the flour and baking powder together in a small bowl; set aside. Blend the tofu, oil, and salt in a blender or food processor until smooth and creamy. Combine the dry and wet ingredients in a mixing bowl using a fork. Once combined, knead lightly with your hands, using additional flour as necessary, to form a dough that holds together. Pinch off pecan-sized pieces of dough, roll into a small ball, then flatten slightly with your hand or a fork. Drop each dumpling into the simmering beans. After the last dumpling has been added, cover the pot and simmer, without stirring, for ten minutes. Remove and discard the bay leaves. Adjust seasonings if necessary. Serve hot in shallow soup plates, topped with chopped scallions or parsley if desired.

List of recipes: Main dishes

What do you serve to a veg*n guest for brunch? We'd suggest these tasty wraps to start the day with a burst of flavour. Serve any leftover salsa on the side for diners to help themselves. If you're pressed for time you can prepare the salsa and store it in an airtight container in the refrigerator for a few hours -- just remember to remove it and let it stand at room temperature for at least half an hour before serving. The wraps themselves don't store well, tending to get rather soggy if left standing, so roll them up just before serving. If you want to try a different salsa, we suggest our own Salsa or our Hala-Bean-Yo Salsa, or to make this a really quick dish try a pre-made salsa from your supermarket. Warm the tortillas by heating for about a minute in a low-temperature oven or toaster oven, in the microwave, or on a dry skillet. You can also try the packaged wraps sold in the refrigerated section of your supermarket in place of the tortillas, but read the ingredients carefully. These wraps are almost a meal in themselves, but you can also serve them with home fried potatoes. Accompany with a lightly smoky tea such as Georgian or a Russian Caravan.

Breakfast wrap with speedy salsa
About 6 servings

2 large, ripe globe or beefsteak tomatoes, chopped
2 teaspoons apple cider vinegar
1 small clove garlic, roasted or raw, minced or pressed
2 teaspoons cilantro, chopped
1 small (or 1/2 larger) jalapeño pepper, seeds removed, minced
pinch of salt and freshly ground black pepper, or to taste
1 Tablespoon sunflower or other light oil
1 15- to 16-ounce extra firm Chinese-style tofu
1/2 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
6 flour tortillas, preferably whole wheat
1/2 head iceberg lettuce, shredded
1 small red onion, chopped, optional
additional chopped cilantro, optional

Combine the tomatoes, vinegar, garlic, cilantro, and hot pepper; season to taste with salt and black pepper. Set aside. Heat the oil in a skillet over medium heat. Rinse and drain the tofu and crumble coarsely. Add to the oil along with the mustard, onion powder, and garlic powder, mixing well. Stir-fry until hot; set aside. Warm the tortillas until soft. Place a tortilla on a plate or cutting board and spread about a sixth of the shredded lettuce along the middle from one side to the other at the widest point. Spread about a sixth of the tofu mixture over the lettuce, then spread a thin layer of salsa on top of the tofu. Top with a sprinkle of chopped red onion if desired. Roll in first one side of the tortilla to cover the filling, then roll in the other side, rolling tightly enough to hold but not so tight that the filling squirts out. Repeat with remaining tortillas. Cut each wrap in half crosswise and serve immediately topped with additional salsa and, if desired, a sprinkle of chopped cilantro.

List of recipes: Main dishes

Cashews just might be my favourite nuts. I especially like them raw (unroasted) and unsalted. Their sweet, rich flavour is delicious out of hand, by themselves or mixed with raisins and other dried fruits. Cashew butter -- again, preferably made with raw nuts -- is creamy and delicious, perfect in sandwiches with fruit jam or shredded apples and carrots. I even use cashew butter, plain or lightly sweetened, to fill layer cakes. But I think the best way to enjoy cashews is in a curry dish with tofu. Give this very peppery curry a try and see if you don't agree with me :-). Accompany with a tea from India: a warm and fruity second-flush or autumnal Darjeeling, a rich cup of Assam, or try one of the excellent new Nilgiris that are finally reaching the USA. This recipe calls for a quarter cup of prepared tea -- use the same kind as you'll be serving, or a different type if you prefer. And do make sure you use the freshest and best quality spices -- if yours have been on the shelf for more than six months it's time to replace them! 

Peppery tofu-nut curry
About 4 to 6 servings

1-1/2 teaspoons coarsely crushed black peppercorns
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt, divided
2 15- to 16-ounce packages extra-firm Chinese-style tofu, cut in 1" cubes
1/4 cup sunflower or other light cooking oil, divided
2 medium onions, sliced into thin half-moons
1 large clove garlic, minced or pressed
1-1/2 teaspoons fresh ginger, minced
1 teaspoon hot pepper (serrano, jalapeño, chili, or your choice), minced
3/4 cup canned unsweetened coconut milk, regular or light, divided
1/4 cup (4 ounces) black India tea, prepared at regular strength
1/3 cup unsalted cashews, preferably raw
1 teaspoon fresh lemon juice

Combine the black pepper, coriander, cumin, and 1/4 teaspoon salt together in a shallow bowl or on a dinner plate. Add the tofu and use your fingers to gently rub the cubes with the spices until all are coated. Arrange on the same plate or bowl, cover it with plastic wrap, and let rest at room temperature for thirty minutes. Heat all but 1 Tablespoon of the oil in a deep, heavy skillet, preferably with a non-stick coating, over medium-high heat. Add the onions and cook, stirring occasionally, until golden brown -- about seven or eight minutes. Add the tofu, garlic, ginger, hot pepper, and remaining 3/4 teaspoon salt. Lower the heat to medium and continue to cook, stirring occasionally, until the tofu is set and the onion is tender, about ten minutes. Stir 1/4 cup coconut milk and tea, reduce heat, cover, and simmer for twenty minutes. Meanwhile, in a separate small skillet, heat the remaining Tablespoon of oil over medium heat. Add the cashews and cook, stirring occasionally, until they are golden brown -- no more than five minutes. Drain on a paper towel; set aside. Remove the cover from the skillet with the tofu mixture. Stir in the remaining 1/2 cup coconut milk and the lemon juice. Continue to simmer for another minute or two until all ingredients are heated through. Remove from heat, stir in the cashews, and serve immediately over brown or Basmati rice, or with Rice Pilaf. 

Variation:

> If you're watching calories or carbs, try serving this curry over shredded cabbage: green, a mix of red and green, or well-rinsed pickled cabbage.

List of recipes: Main dishes

Some of my best sources of inspiration for tofu dishes are recipes that call for chicken, turkey, or fish in some form. Often these recipes can be improved :-) by substituting extra-firm or well-pressed tofu to make delicious vegan dishes. This recipe is a good example. The flavour derives from the freshness of the ingredients. Use fresh sage leaves -- most supermarkets and greengrocers carry fresh herbs all year 'round. The lemon juice and zest must be fresh too, and the black pepper freshly ground. Believe me, you will notice a difference when you use fresh seasonings instead of dried or bottled. You may find it's so flavourful that you don't even need to add salt. This recipe can be doubled or tripled (or more) easily to accommodate a larger gathering, and makes a very good buffet dish (i.e., can be made ahead and reheated, is tasty, and is not messy!). Serve with mashed potatoes, or with Rice Pilaf sprinkled with fresh lemon juice before serving, and sautéed fresh seasonal vegetables with slivered almonds. If you're not watching your calories, see the Variation at the end for a yummy garnish!

Lemon sage tofu
4 servings

1/4 cup extra virgin olive oil
1-1/2 Tablespoons fresh sage leaves, chopped finely
2 scallions, about 1/2" across, white parts only, chopped finely
1 Tablespoon fresh lemon juice
1/2 teaspoon fresh lemon zest
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (optional)
1 15-16 ounce package extra-firm Chinese style tofu
light oil or oil spray

Combine all ingredients except tofu in a large, shallow bowl, mixing well. Slice the tofu crosswise into four slices (or "cutlets"). Place into the bowl and allow to marinate for about twenty minutes, turning frequently (and carefully) to coat completely. Preheat broiler. Coat a broiler pan with a thin layer of oil or oil spray, and arrange the tofu slices on the pan. Spoon the marinade over the slices, then place under the broiler. Broil for about 4 to 5 minutes, then turn (carefully -- use a pancake turner or large tongs) and broil the other side for another 4 or 5 minutes. Serve hot. 

Variation:

> Garnish with fried sage leaves: Heat about 2 Tablespoons sunflower or other light oil in a small skillet over medium heat. Add the fresh sage leaves and stir-fry just until they begin to get crisp, about a minute or two. (Do not over-cook or they will become bitter.) Remove from heat, drain, and arrange atop or alongside the tofu slices.

List of recipes: Main dishes

Just as I like to "improve" recipes by replacing chicken, turkey, or fish with tofu (as in the recipe above), I've found that seitan is a better choice when the recipe calls for beef or veal. A few years ago I attended a Christmas Eve dinner at the home of friends from Italy. Did I say "eve?" Actually the food -- and there was a lot of it -- wasn't served until midnight! There were plenty of vegetable dishes for me, but the main attraction for everyone else seemed to be the veal and peppers. This dish, which I have since learned is traditional at Italian Christmas celebrations, desperately needed to be "improved" and made cruelty-free. (If you're unfamiliar with how veal is "created," see the Farm Sanctuary web site.) Here's my version, which I hope will find its way to some holiday tables this Christmas. Seitan can be found at natural food stores, in either the refrigerated or frozen food section. Reserve any water from the package and add to soups or sauces. For the tomato sauce, you can use your own favourite recipe, or our Simple tomato-basil sauce doubled in quantity, or a canned sauce. The amount of salt and pepper you use will depend on how much was used in the tomato sauce, so taste before seasoning.

Seitan and peppers
About 6 servings

2 Tablespoons extra virgin olive oil
1 medium onion, chopped
1 pound (16 ounces) fresh seitan, chopped
4 cups prepared or canned tomato sauce
1 Tablespoon parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
2 large green bell peppers, chopped
salt and freshly ground black pepper to taste
French or Italian bread, or cooked rice

Heat the oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add the onions and stir-fry for a minute or two. Add the seitan and continue to stir-fry for another two minutes. Stir in the tomato sauce, parsley, oregano, basil, and peppers. Lower the heat and simmer, covered, until the peppers are soft, about ten or fifteen minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot over cooked rice as a main course. Or serve, hot or chilled, in the more traditional manner: cut the bread in half crosswise, then cut each half into 3-inch slices. Top with about a soupspoonful of seitan and peppers, to be eaten as an open-faced sandwich.

Variation:

> Since this recipe was created, a number of excellent vegan "sausages" have entered the market. They're available not only at natural food stores, but more and more frequently (reflecting the "mainstreaming" of vegetarian foods) you'll find them in your local supermarket's refrigerated or freezer case. I'm especially fond of the Tofurky brand of "bratwurst," "kielbasa," and -- particularly for this dish -- their "Italian sausage." Cut the veggie sausage into diagonal slices about a half-inch thick.

List of recipes: Main dishes

As we've mentioned elsewhere in this recipe collection, the monks and nuns living at the many Orthodox monasteries in Romania usually follow a vegetarian diet. Most monasteries cultivate their own gardens to provide fresh vegetables and herbs during the warmer months, as well as preserving a supply to last through the chilly winters. One of the easiest dishes to prepare for a large group -- whether family, friends, or monks and nuns -- is a stew of seasonal or preserved vegetables. It's also the most versatile because you can include any veggies that happen to be available at the moment. A tocana is a type of stew, and this tocana is based purely on vegetables. Don't be concerned about tossing in a little extra of one veggie or leaving out another if you don't have any around (or don't care for it). Just be sure to cut all the veggies into similar-sized pieces so they cook evenly. This dish is first partly cooked at stovetop, then finished in the oven. If you have a cast-iron (oven-proof) pot or Dutch oven you can prepare this recipe all in one pot; otherwise you'll need to transfer it to a baking dish. Serve with crusty bread, Mamaliga, or freshly-baked Biscuits.

Tocana de legume (Romanian vegetable stew)
About 4 to 6 servings

1/2 cup sunflower or other light oil
1-3/4 cups water, divided
1 large onion, chopped
4 medium carrots, cut into half-inch dice
3 medium potatoes, cut into 1" cubes
4 large ribs celery, cut into half-inch dice
2 large red bell peppers, halved lengthwise and sliced
8 to 10 ounces button mushrooms, sliced
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/2 cup pitted green olives, plain or pimiento stuffed
1/4 cup white basmati rice
3 medium tomatoes, chopped, with juice
1/4 cup dry white wine
3 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste 

Preheat oven to 350 deg F. Heat the oil and 1/2 cup water together in a large, heavy saucepan or Dutch oven over medium-high heat. Stir in the onion, carrots, and potatoes, then the celery, peppers, and mushrooms, then the parsley, chives, and olives. Mix well after each addition. Lower heat to medium and cook, covered, for ten minutes, stirring occasionally. Stir in the rice and the 1-1/4 cups water. Remove from heat -- if the pot is oven-proof, place it directly into the preheated oven; if not, transfer contents to an oven-proof casserole dish. Bake, uncovered, for fifteen minutes, then stir in the tomatoes and juice, wine, and seasonings. Bake for an additional ten minutes. Serve hot in soup plates.

Variations:

> If you don't use alcohol, substitute an equal quantity of prepared vegetable broth. Adjust amount of salt if necessary.
> When good fresh tomatoes are not available, substitute two 14-ounce cans plain diced tomatoes with juice and increase second baking time to fifteen minutes. 
> For other vegetables that may be out of season, substitute frozen.

List of recipes: Main dishes

We get a lot of email at The Cat-Tea Corner™, much of it asking for specific recipes. The most common request is for something kids will eat. Well, I don't know about all kids, but I got this recipe from a friend with a bunch of 'em and she swears they all love it. It's even easy enough for the older ones to prepare for their littler siblings -- most of the ingredients are ready in your cupboard. I made a small change -- substituting tofu dogs for those "other kind" -- but the rest is her recipe. Giving it a funny name makes it even more appealing to children. See what your own kids think when you cook up this very unfancy dish -- they may actually eat (and like!) their veggies.  

Hobo's hotpot
About 4 to 6 servings

2 Tablespoons oil (olive, sunflower, whatever you like), plus additional if needed
1 large onion, chopped
1 large eggplant, peeled and cut into 1-inch cubes
2 medium potatoes, peeled and cut into half-inch dice
2 cups fresh or frozen corn (off the cob)
1 10-ounce can plain tomato soup
1 10-ounce soupcanful of water
1 teaspoon dry mustard
2 teaspoons maple syrup or other sweetener of your choice
8 tofu dogs, sliced into half-inch thick pennies
salt and freshly ground black pepper to taste

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onions and sauté for a minute or two, just until soft. Add the eggplant and potato and continue to sauté for another minute or two, adding more oil -- a few drops at a time -- if necessary to keep from sticking (probably not necessary if you use a nonstick pot). Reduce heat to medium-low, cover the pot, and cook for about five minutes or until all the vegetables are softened but still tender, stirring occasionally and adding additional oil if necessary to prevent burning. Stir in the corn, soup, water, mustard, and sweetener, cover, and cook for another fifteen minutes, stirring occasionally. Add the tofu dog slices and cook just long enough to heat through, about four or five minutes. Season to taste and serve hot with toast or fresh Biscuits.

List of recipes: Main dishes

Cholent is a casserole-style stew that is traditionally served on Shabbos, or Sabbath, a day (actually 25 hours) of rest and reflection that begins at sundown on Friday and ends an hour after sundown on Saturday. The slow-cooking method was devised by ancient Hebrews in order to enjoy a steaming hot meal without breaking the restriction against cooking on Shabbos. Many and various methods were employed for cooking the food before the onset of Shabbos and then keeping it heated overnight. Traditionally through near-modern times, the cholent ingredients were prepared and placed into a casserole dish by housewives on Friday afternoon. The uncooked dish was then taken to the village baker, where it was cooked slowly in the baking ovens until Saturday afternoon, when it was removed from the oven and served as the Sabbath meal. As with most traditional dishes, there are many versions of cholent, varying according to geographic location, availability of ingredients, and individual preferences. The dish is based on beans, potatoes, beef, and barley, but our version, of course, omits the beef. Adjust the seasonings and types of beans to suit your taste. You don't have to be Jewish to enjoy this tasty dish. And, like all stews, leftovers taste even better! This recipe can be cooked in a slow oven or over a low heat at stovetop. While cholent is really a complete meal in itself, you can serve bread and some pickles and olives with it if you'd like.

Cholent
About 6 to 8 servings

1-1/4 cups dry kidney beans 
1 cup dry navy beans 
Water for soaking
1/4 cup sunflower or olive oil 
2 medium onions, sliced 
2 large cloves garlic, chopped
1/2 cup mushrooms, sliced
1/2 cup pearl barley
1/2 teaspoon dried basil, lightly crushed, or 1 teaspoon fresh basil, shredded 
2 Tablespoons fresh dill weed, chopped 
1 teaspoon paprika 
2 large carrots, sliced into 1/4-inch thick pennies 
4 large potatoes, cut into 2-inch cubes 
1 cup dry red wine 
2 teaspoons tamari soy sauce 
1 large bay leaf, lightly crushed but not broken
Boiling water or hot vegetable stock (quantity varies depending on what kind of pot you use, but you'll need at least 4 cups)
salt and freshly ground black pepper to taste

Wash and pick over the beans carefully. Place into a large pot, cover with water, and bring to a boil. Remove from the heat, cover, and allow to soak for about one hour; drain well and set aside. Heat the oil over medium heat in a large, heavy Dutch oven. Sauté the onions for a minute or two, then add the garlic and mushrooms and continue to sauté for another minute or two. Add the presoaked beans, barley, basil, dill, and paprika, then add the carrots, potatoes, wine, soy sauce, and bay leaf.
-- If using an oven-proof pot (cast iron, for example) and you will bake the dish, preheat the oven to 225 deg F, then stir enough boiling water or vegetable stock into the pot to rise about one inch above the contents. Add salt and pepper to taste. Cover the pot tightly, and let cook in the oven overnight (at least 8 to 10 hours, up to 16 to 20 hours). Remove the bay leaf and serve. (Yes, that's correct: 8 to 20 hours at 225 deg F.)
-- If you want to bake the dish but have prepared it in a non-ovenproof Dutch oven, transfer to a deep ovenproof casserole dish, stir in the water or stock and adjust seasonings as above, then bake as above.
-- To cook the dish at stovetop, add the water or stock and seasonings as above. Place the Dutch oven on the burner, preferably resting on a heat diffuser, cover tightly, and allow to simmer slowly over very low heat. Let it cook for at least 8 to 10 hours, up to 16 to 20 hours.

Variations:

> Add a half teaspoon of ground cayenne pepper with the paprika if you'd like a little extra "kick."
> For those of you who don't use alcohol, replace the red wine with vegetable stock or bouillon. Adjust the amount of added salt as necessary.
> If you're concerned about leaving the oven or stove on overnight and unattended, start the cholent first thing in the morning and cook it all day.

List of recipes: Main dishes

This savoury main-dish pie features whole grains, soy in two forms, and a delicious onion-y, creamy topping. Elegant enough for a dinner party -- it's very attractive when cut into wedges that display the three layers -- but you can also serve it chilled or warmed on a buffet table. Nice as a "leftover" for a tasty lunch, too. Not much needs to be added to create a complete meal except a tossed salad. To measure the tofu, crumble it up and press the crumbles into a measuring cup. Bulgur and couscous are partially-cooked wheat in different forms; both are used as grains (although couscous is a type of pasta) and while you can quick-cook them, they can be prepared, as the bulgur is in this recipe, by soaking in boiling water. Couscous also works as a thickening agent (like tapioca), and that is how it is used in this recipe. Find bulgur and couscous in natural food stores or kosher markets. This pie was a big hit in our house. I hope it's equally enjoyed at your house! (Note that this recipe does not contain tomatoes, potatoes, eggplant, or garlic.)

Zucchini pie with onion topping
About 6 to 8 servings

1/2 cup medium-size bulgur wheat
1-1/4 teaspoon salt, divided
3/4 cup boiling water
1 Tablespoon extra virgin olive oil
3 large onions (or 1 large onion and 1 Spanish onion), thinly sliced
1-1/2 cups plain (unflavoured) soy milk
3/4 cups firm Japanese style tofu (from a brick pack)
3 Tablespoons whole wheat pastry flour (or unbleached flour)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1-1/2 Tablespoons whole-wheat couscous
2 medium zucchini, sliced thinly (about 2-1/2 cups)
paprika for garnish, optional

Mix the bulgur wheat and 1/4 teaspoon salt in a small bowl; pour in the boiling water, stir, and let stand until all the water is absorbed (about twenty minutes). Meanwhile heat the olive oil in a large skillet over medium heat. Sauté, stirring frequently to prevent sticking, until lightly browned, about ten to fifteen minutes. Remove from heat. Place the milk, tofu, flour, remaining teaspoon of salt, black pepper, and nutmeg into a blender or food processor and blend/process until smooth. Stir this mixture, along with the couscous, into the onions, mixing well. Preheat oven to 350 deg F. Lightly oil a 10-inch pie plate or round casserole dish. Spread the bulgur on the bottom, pressing it in as much as and smoothing out the top with a spatula or the back of a spoon. Top the bulgur with the zucchini slices, spreading out and layering with all the slices until the bulgur is completely covered. Carefully spread the onion mixture evenly on top of the zucchini layer, smoothing out the top with a spatula or back of a spoon. Sprinkle lightly with paprika if desired. Bake, uncovered, for 45 minutes. Remove from oven and allow to rest at stovetop for 15 to 20 minutes. Cut into wedges and serve.

List of recipes: Main dishes

Every now and then I like to prepare fancy dishes, but mostly I prefer simple recipes with easy to find ingredients and a tasty result ... like this curry. Nice as part of an Indian-style meal that includes Samosas, fragrant Basmati rice, a mixed salad, and your favourite Fruit Jel for dessert. Accompany with a Vithanakande Ceylon tea, or perhaps a Nilgiri tea. In our local markets, fresh button mushrooms are generally sold in packages weighing ten ounces, so I use this quantity as a base -- if you've got a few more or less it won't make a lot of difference to the recipe. Curry powders are available in various levels of spiciness or "heat." Choose the one your palate can tolerate! The "regular" curry powders found in supermarkets are of a low to medium spiciness, so if that's what you're using you'll find this dish is tasty but not too hot. Another good dish to make ahead for a party or buffet; store overnight in the 'fridge, then re-heat in the oven or microwave and serve hot.

Lentil mushroom curry
About 4 to 6 servings

1 cup brown lentils, washed and picked over
3 cups water
1 teaspoon salt
2 Tablespoons extra virgin olive oil
3 medium onions, chopped
10 ounces mushrooms, sliced
1 teaspoon curry powder (use more or less to taste)
Sour Supreme Better than Sour Cream® or Sour Creme
chopped scallions, white and green parts, for garnish (optional)

Place the lentils and water into a saucepan. Bring to a boil, then lower heat and simmer, covered, for about 40 minutes or until the lentils are tender and most of the water is absorbed. Stir in the salt and set aside. Preheat oven to 350 deg F. Heat the oil in a heavy skillet over medium-high heat. Add the onions and sauté for two or three minutes. Stir in the mushrooms and curry powder, lower heat to medium, and cook for about five minutes, or just until the mushrooms start to expel liquid. Combine the onion-mushroom mixture with the lentils in a two-quart baking dish and bake, covered, for 25 to 30 minutes. Serve hot topped with Sour Supreme or Sour Creme and garnished with scallions.

List of recipes: Main dishes

Ahh, spring! The lovely magnolia tree right outside our window is just bursting into blossom, filling the room with its exquisite fragrance. Margarit, our tortoise, is coming out of her winter hibernation. And soon the spring holiday of Passover (Pesach) will be upon us. During this time, when we must adhere to a very specific list of permitted foods, vegans may find their choices of protein sources very limited. While Sephardic tradition permits consumption of beans and rice, Ashkenazi -- East European -- tradition does not. Potatoes and nuts are the basic ingredients of Passover vegan cooking, and this recipe utilizes both in a tasty casserole similar to a Shepherd's pie. To prepare the mashed potatoes, boil up some cubed potatoes until tender (not soft, just tender), and mash with a fork using some of the cooking water and seasoning with salt and pepper to taste. The best kind of potatoes to use are the springtime white potatoes with very thin skins so you don't even have to peel them. Choose any variety of nuts that you like: brazils, hazelnuts (filberts), pecans, walnuts, almonds, and macadamias are all delicious. If you don't have a nut grinder use your food processor, but watch carefully to make sure you get ground nuts and not nut butter! I use "regular" or sweet paprika, but if you like a hotter variety by all means use it. Wishing you a Zissen Pesach -- Happy Passover! 

Potato nut pie
About 4 to 6 servings

2 Tablespoons sunflower or other light oil
2 large onions, chopped
2 large cloves garlic, chopped
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon paprika
4 large, ripe tomatoes, chopped (or two 14-ounce cans diced tomatoes)
2 cups mixed nuts, ground
1 Tablespoon chopped parsley
3/4 cup hot vegetable broth or stock
2 cups prepared mashed potatoes
vegan margarine, optional
additional paprika, optional

Preheat oven to 350 deg F. Heat the oil in a heavy skillet over medium heat. Add the onions and sauté for two or three minutes. Add the garlic and continue to sauté until the onions begin to brown. Stir in the salt, pepper, and paprika and sauté for another minute. Add the tomatoes, stir well, and cook for eight to ten minutes, stirring occasionally. Add in the nuts and the parsley, mixing in well. Remove from heat. Transfer the mixture into a lightly oiled deep casserole dish. Pour the broth or stock over the mixture, then carefully spoon the mashed potatoes onto the top, spreading out gently with a rubber spatula or back of a wooden spoon. Dot the top with margarine if desired (this makes the crust crispier) and sprinkle lightly with additional paprika (this makes it look nice). Bake for about 45 minutes or until the potatoes are browned and the mixture is cooked through. Remove from oven and allow to cool for ten minutes, then serve.

List of recipes: Main dishes

A simple to prepare, inexpensive, and tasty treat from your oven or barbecue grill -- and low in fat since the only oil used is a light coating for the baking sheet. Although you can prepare the ingredients in a food processor, we like the chunkier texture when mashed by hand. Use any "heat" of salsa that you prefer, either ready-made from the supermarket, or prepare your own with our Salsa recipe. If you cook your own beans, make sure they are soft, not just tender; it's much easier to toss in a canful of prepared beans, but we understand that some folks prefer to make everything from scratch :-). We really like these burgers, and think you'll find they're a big hit with everyone at your next barbecue or picnic, or when you're watching "the game." The ingredients can easily be doubled for a bigger crowd. Be sure to serve plenty of (non-GMO) corn tortilla chips on the side!

Southwestern burgers
About 6 to 8 servings

1 medium carrot
1-1/2 cups cooked or canned red kidney beans, rinsed and drained
1 small onion, chopped (about 1/2 cup)
1/2 medium green bell pepper, coarsely chopped (about 1/2 cup)
2 to 3 Tablespoons prepared salsa, plus additional for garnish
1 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon chili powder, or to taste
1 cup dry bread crumbs
1/2 cup whole wheat pastry or unbleached flour (approximate)
oil or oil spray for the baking sheet

Preheat oven to 450 deg F. Slice the carrot into "pennies" and nuke or steam until soft. Add to the beans and mash them together, by hand or in a food processor (if using a food processor, transfer to a mixing bowl before adding the rest of the ingredients). Mix in the onion, bell pepper, and two Tablespoons salsa. Add the bread crumbs, flour, and seasonings, mixing well. If the mixture seems too dry to hold together, add more salsa; if the mixture seems too mushy, add more flour by the teaspoon until the mixture can be handled. Shape into patties and place on a lightly oiled baking sheet. Bake fifteen to twenty minutes, or until the burger is browned and set. Serve on buns with lettuce, tomato, and additional salsa, or on a plate with a salad and the salsa on the side. These are good when baked and then re-heated on a barbecue grill, brushed with extra salsa while heating. 

List of recipes: Main dishes

Is couscous (pronounced KOOS-koos) a pasta or a grain? Since there appear to be differing opinions, we're going to avoid the controversy and just say that we like the speedy preparation and elegant taste of this dish. Try to find whole wheat couscous, but plain semolina variety works just fine. Couscous is available at natural food stores, kosher groceries, and in most supermarkets. This dish calls for ripe tomatoes and fresh basil, making it perfect for late summer or early fall when the best selection of vegetables and herbs is available here in New Jersey. Use plain brown or green lentils, or try tiny French-style puy lentils if you can find them. You don't need to add anything to this dish -- it's pretty much a meal in itself -- but it's extra nice accompanied with the fresh salad of your choice. 

Tomato couscous with lentils
About 4 servings

1 Tablespoon extra virgin olive oil
3 large cloves garlic, minced or pressed
1-1/2 cups water
1-1/2 cups (canned) tomato juice or vegetable juice cocktail
1 cup lentils
1 small bay leaf, lightly crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup couscous
1 medium globe tomato, chopped, with juices
1/2 cup fresh basil leaves, chopped

Heat oil in a medium-sized heavy saucepan over medium heat. Add the garlic and stir-fry just until the aroma rises, about a minute; don't let it burn. Stir in the water, juice, lentils, bay leaf, and seasonings. Raise the heat and bring to a boil, then reduce heat to low and simmer, covered, until the lentils are tender but not soft, about thirty to forty minutes. Turn off the heat. Remove and discard the bay leaf. Stir in the couscous, tomato, and basil, stirring well. Cover and allow to stand on the burner (without turning on the heat) for about five minutes, or until the couscous is soft. Fluff with a fork to separate; serve hot.

List of recipes: Main dishes

While I have no intention of altering my vegan diet, I do have to admit that there are a few dishes I miss -- dishes I cannot replicate because the very nature of the dish is dairy or egg. One such dish is matzo brei, a childhood favourite. I loved the smell, the flavour, and the textural contrast between the soft/crisp eggy coating and the slightly crunchy matzo. This version approximates the matzo brei I remember, and is suitable for Pesach (Passover) if you use kosher for Passover matzos. (Matzos are a type of large cracker made with unleavened dough, and are available in most supermarkets.) Some in our family liked it savoury and some liked it sweet, so I include both variations. Top with margarine, jam, syrup, applesauce, or sour creme -- or a combination! The recipe is easily doubled or tripled for a larger crowd. While it's not permitted at Pesach, during the rest of the year we like our matzo brei served with Yves Canadian Bacon (a completely vegan analogue). 

Matzo brei
About 4 servings

1 cup plain, unflavoured soy milk or almond milk
1 very ripe banana
1/4 teaspoon salt and a pinch of freshly ground black pepper
 -- OR --
1/8 teaspoon ground cinnamon
4 matzos, broken into about four pieces each
sunflower or other light oil for frying

Combine the milk, banana, and seasoning into a blender and process until smooth. Pour into a shallow bowl. Rinse the matzo pieces lightly under running water, shake to remove excess water, then dip one at a time into the milk/banana mixture, turning over if necessary to coat completely. Heat a thin layer of oil in a heavy skillet over medium heat. Place the coated matzo pieces into the oil, overlapping each other slightly. Fry until browned, then turn the pieces over and fry the other side. (The pieces will attach to each other so turn with two pancake turners if necessary to keep it in one piece.) Drain on paper towels, repeat with remaining matzo, and serve hot.

Variation:

> Guests disagree on how they want their matzo brei flavoured? Blend up the milk and bananas without any seasoning, then sprinkle salt and pepper, cinnamon, or cinnamon sugar onto each individual piece as you place it in the skillet.

List of recipes: Main dishes

When I first became a vegetarian, my diet consisted of mostly veggie burgers and chili. They were easy to make, filling, and nutritious. While my diet now comprises a much wider variety of foods, I still enjoy burgers and chili, and you'll find several recipes for these in our collection -- including this one. This dish is a real treat and I hope you'll give it a try even if the ingredients sound like an odd combination. The name was chosen because it's lighter than most chilis, and you'll no doubt want to serve it in the warmer weather when summer squashes are at their peak. Use dark green zucchini, yellow crookneck, or one of the yellow or light green zucchinis that have become available in the market. Grate by hand or let a food processor do the work -- just be sure to use the large holes on the grater. And don't peel the squash! The mushrooms give it a nice "meaty" texture. Alter the seasonings to your taste -- spicier or tamer ;-). I like to serve this chili topped with "Cheeze" sprinkles and with plenty of crusty whole-grain bread on the side. A glass of iced Ceylon tea completes the meal.

Summer chili
About 8 servings

3 Tablespoons sunflower or other light oil
6 cups grated zucchini or summer squash (about 4 or 5 medium squash)
2 ribs celery, sliced
1 medium onion, chopped
1 15-ounce can tomato sauce, plain (unseasoned)
1 15-ounce tomato sauce canful of water
1 28-ounce can whole or diced tomatoes with juice
2 Tablespoons chili powder, or to taste
1 teaspoon garlic powder
2 teaspoons salt, or to taste
2 Tablespoons Sucanat® or alternative sweetener
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1 15-ounce can white kidney beans (cannelini), rinsed and drained
1 cup button or cremini ("baby bella") mushrooms, sliced
1/2 cup pitted black olives, sliced

Heat the oil in a Dutch oven over medium heat. Add the zucchini, celery, and onion, sauté until the vegetables are tender but not browned (about five or six minutes). Stir in the tomato sauce, water, tomatoes with juice, and all the seasonings. Bring just to a boil, then lower the heat and simmer, uncovered, for one hour, stirring occasionally. Add beans and mushrooms, and continue to simmer until the mushrooms are cooked, about ten or fifteen minutes. Stir in the olives and cook for another minute or so, just until the olives are heated through. Serve the chili hot, in bowls.

Variation:

> If you prefer a more "traditional" looking chili, substitute red kidney beans for the white kidney (cannelini) beans.
> Substitute 1-1/2 cups cooked beans for the canned beans.
> When fresh tomatoes are in season, substitute 2-1/2 cups of diced tomatoes for the 28-ounce can. Be sure to use a combination of globe and roma (plum) tomatoes so you get the full flavour, texture, and juices. Adjust seasonings as necessary.

List of recipes: Main dishes

New York is a food lover's city. While we have many favourite places to shop and munch, a frequent destination is a shop called Kalyustan's, located in the "Little India North" section of town. You can buy all kinds of groceries here, plus they have a take-out prepared food counter where they serve arguably the best falafels in the City. They also serve what I consider one of the best meals anywhere, namely their mujadarra sandwich. A combination of lentils and rice with origins in the Middle East, its flavour derives from rich browned onions rather than from any kind of spice. Kalyustan's serves their mujadarra with a sprinkling of hot pepper sauce, which is almost like gilding the lily ;-), but you can have yours plain if you prefer. Without the bread this is a delicious hot meal or cold salad, and works very well on a buffet table. We suggest you use fragrant basmati rice for this dish -- it's available in Indian groceries, natural food stores, and most supermarkets.

Mujadarra (Lentils and rice)
About 6 servings

5 medium onions, divided
3 Tablespoons extra virgin olive oil, divided
1 cup brown lentils
3-1/2 cups water
1 cup basmati rice
1-1/2 teaspoons salt, divided, or to taste

Dice three of the onions. Heat two Tablespoons of oil in a large, heavy skillet. Sauté the onions over medium-high heat until they are well browned; remove from heat and set aside. In a large saucepan, combine the lentils and water, bring to a boil, then lower heat and simmer, covered, for 20 to 25 minutes. Stir the rice, one teaspoon of salt, and the sautéed onions into the lentils, cover, and continue to simmer for about 15 minutes or until the lentils are soft and the rice has absorbed all the water. Remove from heat and let rest, covered, for about five minutes, fluff lightly with a fork, then transfer to a serving dish. Heat the remaining Tablespoon of oil in the same skillet. Slice the remaining two onions into thin half moons (cut in half lengthwise, then slice each half crosswise), add to the hot oil, sprinkle the with remaining half-teaspoon of salt (or more to taste), and sauté over medium-high heat until well browned. Top the rice/lentil mixture with the browned onions and any oil left in the skillet. Serve hot as a main dish, cold as a salad over greens, or in a sandwich with shredded lettuce and a splash of hot pepper sauce in pita bread halves.

List of recipes: Main dishes

Our friends in Romania introduced us to shnitzels, a textured soy product that is very versatile and delicious. Every time we visit we bring home packages and packages of shnitzels. On our most recent trip we discovered several new brands, and there are even stores in Campulung where you can buy them in bulk. They are becoming very popular, partly for the health benefits of eating a diet with less meat and more soy, but also because Romanians who follow the Christian Orthodox tradition have many "post" or fasting days on their calendar -- and shnitzels, with their meaty texture, work perfectly on these holidays. We have devised many ways to prepare shnitzels, from simply pan-frying and making sandwiches from them, to more interesting and sophisticated dishes. Here's one we enjoyed recently. From what I have been able to gather, shnitzels are readily available in Eastern and Central Europe as well as in Israel, but I have yet to locate them in Western Europe or North America. If you can't get soy shnitzels where you live, see the Variations at the end of this recipe. 

Soy shnitzels in savoury tomato sauce with pistachios
About 4 servings

100 grams soy shnitzels
1 bouillon vegetable cube or 1 teaspoon vegetable soup base 
1 large bay leaf, lightly crushed but not broken
2 quarts water
2 teaspoons sunflower or other light oil, divided
1 large onion, globe or Spanish, chopped
1 28-ounce can crushed tomatoes
2 Tablespoons tomato paste
1/2 cup cooking water from the shnitzels
1/4 cup dry white wine or additional cooking water
2 Tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup unsalted natural pistachios, shelled
1/4 cup seedless red grapes, quartered or coarsely chopped
salt and freshly ground black pepper to taste 
pitted black olives, thinly sliced 

Reconstitute dried shnitzels according to package directions (normally this means boiling for about thirty minutes) in the water to which the bouillon and bay leaf have been added (salt and pepper to taste if desired). Remove hot shnitzels to a plate with a slotted spoon and allow to cool to room temperature. Heat 1 teaspoon of the oil in a large, heavy skillet over medium-high heat. Press excess liquid from the shmitzels by squeezing them between the palms of your hands (do this over a plate or the sink). Place the shnitzels in one layer in the skillet. Brown lightly, then turn and lightly brown the other side. Remove to a paper towel to absorb excess oil. Heat the remaining oil in the skillet over medium heat. Add the onions, salt lightly, and stir-fry until transparent and lightly browned. Add the tomatoes, then stir in the tomato paste, cooking water, wine, vinegar, garlic, and herbs. Mix together well and cook for five to ten minutes, stirring occasionally. Add the pistachios and grapes; continue cooking for another five minutes; salt and pepper to taste. Place the snitzels on top of the sauce and let cook for another five minutes, then turn the snitzels and mix them into the sauce. Cook for another five to ten minutes, stirring occasionally. Sprinkle sliced black olives over the top of each plate, and serve hot over Rice pilaf or with crusty bread to soak up the sauce

Variations:

> If you can't find shnitzels, try a half-pound of seitan, sliced into cutlets about 1/4 inch thick. Drain well, brown lightly as above, then continue with the recipe. Use the liquid from the container in place of the cooking liquid, adding prepared vegetable broth or bouillon to make one-half cup.
> And if you can't find seitan either, freeze and defrost a 15/16-ounce package of tofu; cut the defrosted and well-pressed tofu into half-inch thick crosswise slices. Brown and continue with the recipe. 
> Or just prepare the sauce by itself and pour it over pasta or rice and the prepared veggie burger or cutlet of your choice.
> Use leftover shnitzel cooking liquid, including the liquid squeezed out of the cooled shnitzels, for the liquid to prepare rice, or use as a soup base -- it's particularly nice when used in the Romanian sour soup Ciorba. 

List of recipes: Main dishes

Another really simple recipe with lots of flavour and high in nutrition. Like most casseroles, exact measurements aren't required -- nor are exact ingredients. Got a few leftover veggies around? Toss 'em in! You can buy ready-made breadcrumbs, or save dry bread and whirl it in a food processor or blender until it's crumbed. Even the main ingredients -- lentils and rice -- can be made fresh or they can be leftovers. If you're one of those people who likes to cook in batches and either freeze or refrigerate each dish until you're ready to use it, this is a perfect recipe. Next time you're preparing any of our other lentil and rice dishes, make up some extras for this recipe. When the casserole is finished baking, cover it airtight and tuck it away until the next time you don't feel like cooking, then pop it in the oven or microwave for an almost instant meal. Add some fresh, crispy Chinese cole slaw or Health salad and you've got a great dinner!

Lentil casserole
About 6 servings

2 teaspoons sunflower or other light oil
1 large onion, chopped
1 large clove garlic, chopped
2 large ribs celery, chopped
1 Tablespoon fresh dill, chopped
2 Tablespoons fresh parsley, chopped
2 cups cooked brown or green lentils (1 cup dry)
3 cups cooked rice (1-1/2 cups uncooked) 
1 28-ounce can crushed tomatoes or tomato purée
1/2 cup vegetable broth or bouillon
1 cup bread crumbs 

Preheat oven to 350 deg F. Heat the oil in a skillet over medium heat. Add the onion and sauté for a minute or two, then add the garlic and celery. Continue to sauté for another four or five minutes, until the vegetables are tender (make sure you don't let the garlic burn). Stir in the dill and parsley, then remove from heat. Mix the lentils and rice together in a baking dish or casserole dish. Add the tomatoes, broth, and sautéed vegetables, stirring them all together. (If the skillet is ovenproof, add the rest of the ingredients to the vegetables.) Layer the bread crumbs evenly over the top. Bake for 45 minutes. Serve hot.