THE CHINA STUDY QUICK & EASY COOKBOOK (41 page)

Strawberry Cream,
28

Soup

Asian Noodle,
166

Creamy Poblano Corn Chowder,
171

Easy Carrot-Ginger,
162

Easy Peasy Black Bean,
172

Fuss-Free Pho,
167

Hungarian Mushroom,
170

Island Red Bean Stew,
175

Mulligatawny,
168

Southwest Tomato Bisque,
179

Spinach-Potato,
165

Sweet Potato and Red Pepper,
176

Tomato, Corn, and Fresh Basil,
163

Southwest Burgers,
125

Southwest Tomato Bisque,
179

Soy Sauce

in Almond Noodles,
133

in Almost Instant Peanut Sauce,
51

in Asian Chickpea Salad,
107

in Asian Noodle Soup,
166

in Asian Salad Dressing,
45

in Date and Soy Stir-Fry Sauce,
61

in Fuss-Free Pho,
167

in Glazed Eggplant Cutlets,
195

in Portobello Mushroom Burgers,
124

in Southwest Burgers,
125

in Thai Bean Spread,
81

Spinach

in Fresh Spinach Salad,
88

in Orange, Bean, and Olive Salad,
109

in Polenta Rounds with Saffron Cream and Wilted Spinach,
190

in Spinach-Potato Soup,
165

Spinach-Potato Soup,
165

Spread

Carrot-Almond,
78

Thai Bean,
81

White Bean–Miso,
77

Star Anise, in Fuss-Free Pho,
167

Stew

Island Red Bean,
175

Mediterranean Vegetable,
192

Stir-Fry, Broccoli, Red Pepper, and Brown Rice,
183

Stovetop Fruit Crisp,
218

Stovetop Rice Pudding,
41

Strawberry Cream Smoothie,
28

Summer Penne Pasta Sauté,
137

Sun-Dried Tomatoes

in Chickpea Salad with Sun-Dried Tomato Vinaigrette,
104

in Moroccan Pasta Salad with White Beans and Sun-Dried Tomatoes,
137

Sunflower Seeds

in Fresh Spinach Salad,
88

in Muesli,
33

Sweet Potato and Red Pepper Soup,
176

Sweet Potato Pie Muffins,
38

Sweet Potatoes

in Almost Instant Sweet Potato Pudding,
217

in Fruit and Vegetable Curry,
185

in Sweet Potato and Red Pepper Soup,
176

in Sweet Potato Pie Muffins,
38

T

Tacos

Falafel,
205

Mushroom,
206

Tahini, in Green Sauce,
52

Tamari

in Almond Noodles,
133

in Almost Instant Peanut Sauce,
51

in Asian Chickpea Salad,
107

in Asian Noodle Soup,
166

in Asian Salad Dressing,
45

in Date and Soy Stir-Fry Sauce,
61

in Fuss-Free Pho,
167

in Glazed Eggplant Cutlets,
195

in Portobello Mushroom Burgers,
124

in Southwest Burgers,
125

in Thai Bean Spread,
81

Tarragon

in Barley Salad with Apples and Walnuts,
111

in Late Summer Potato–Green Bean Salad,
100

in Pasta with White Beans, Pecans, and Tarragon,
143

Thai Bean Spread,
81

Thai Red Chili, in Thai Bean Spread,
81

Thai Red Curry Paste

in Almond Noodles,
133

in Penne with Thai Tomato-Eggplant Sauce,
146

Tofu

in Alfredo Sauce,
68

in Basic Mayonnaise,
53

in Green Sauce,
52

in Red Pepper Mayo,
54

in Southwest Tomato Bisque,
179

in Warm Mushroom Salad Sandwiches,
126

Tomato, Corn, and Fresh Basil Soup,
163

Tomato Puree, in Easy Date Barbecue Sauce,
59

Tomato Sauce

in Island Red Bean Stew,
175

in Jerk-Style Beans,
188

in Mediterranean Vegetable Stew,
192

Tomatoes

in Black-Eyed Pea Salad,
110

in Burrito Bowl,
199

in Easy Peasy Black Bean Soup,
172

in Eggplant-Tomato-Olive Ragu,
193

in Falafel Tacos,
205

in Fresh Herbed Tomato-Corn Salsa,
58

in Pasta with White Beans, Pecans, and Tarragon,
143

in Penne with Thai Tomato-Eggplant Sauce,
146

in Portobello Mushroom Burgers,
124

in Southwest Tomato Bisque,
179

in Summer Penne Pasta Sauté,
139

in Tomato, Corn, and Fresh Basil Soup,
163

Tortillas

in Barbacoa Mushroom Burritos,
123

in Falafel Tacos,
205

in Mushroom Tacos,
206

in Tostadas,
207

Tostadas,
207

Two-Minute Date Puree,
62

in Almost Instant Sweet Potato Pudding,
217

in Apple Pie Granola,
34

in Banana-Coconut Macaroons,
219

in Banana-Pineapple Smoothie,
27

in Easy Date Barbecue Sauce,
59

in Fresh Apple Muffins,
40

in Glazed Eggplant Cutlets,
195

in Herbed Orange Vinaigrette,
47

in Oatmeal-Raisin Cookies,
222

in Pear and Fig Cookies,
221

in Stovetop Fruit Crisp,
218

in Stovetop Rice Pudding,
41

in Sweet Potato Pie Muffins,
38

V

Vanilla

in Almost Instant Sweet Potato Pudding,
217

in Banana Bread Smoothie,
32

in Banana-Coconut Macaroons,
219

in Banana–Peanut Butter Cookies,
225

in Oatmeal-Raisin Breakfast Bars,
37

in Oatmeal-Raisin Cookies,
222

in Red Beans Ice Pops,
228

in Stovetop Rice Pudding,
41

in Strawberry Cream Smoothie,
28

Vegetable Stock

in Asian Noodle Soup,
166

in Couscous with Mint, Pine Nuts, and Chickpeas,
182

in Creamy Poblano Corn Chowder,
171

in Date and Soy Stir-Fry Sauce,
61

in Easy Carrot-Ginger Soup,
162

in Easy Peasy Black Bean Soup,
172

in Fruit and Vegetable Curry,
185

in Fuss-Free Pho,
167

in Hungarian Mushroom Soup,
170

in Island Red Bean Stew,
175

in Mediterranean Vegetable Stew,
192

in Mulligatawny Soup,
168

in Pasta with Vegetables and White Bean–Miso Spread,
144

in Penne with Red Lentils and Chard,
140

in Quinoa and White Beans with Lemon and Olives,
186

in Saffron Cream,
65

in Southwest Tomato Bisque,
179

in Spinach-Potato Soup,
165

in Sweet Potato and Red Pepper Soup,
176

in Tomato, Corn, and Fresh Basil Soup,
163

Vinaigrette

All-Purpose,
44

Herbed Orange,
47

Sun-Dried Tomato,
104

W

Walnuts

in Barley Salad with Apples and Walnuts,
111

in Muesli,
33

Warm Kale Salad with Peanut Dressing,
96

Warm Mushroom Salad Sandwiches,
126

White Bean–Miso Spread,
77

in Pasta with Vegetables and White Bean–Miso Spread,
144

White Beans

in Carrot-Almond Spread,
78

in White Bean–Miso Spread,
77

White Kidney Beans, in Beans and Grain Salad,
103

White Wine Vinegar, in Herbed Orange Vinaigrette,
47

Y

Yellow Onions

in Broccoli, Red Pepper, and Brown Rice Stir-Fry,
183

in Creamy Poblano Corn Chowder,
171

in Easy Carrot-Ginger Soup,
162

in Eggplant-Tomato-Olive Ragu,
193

in Falafel,
82

in Fuss-Free Pho,
167

in Island Red Bean Stew,
175

in Jerk Mushrooms,
198

in Jerk-Style Beans,
188

in Late Summer Potato–Green Bean Salad,
100

in Mediterranean Vegetable Stew,
192

in Mulligatawny Soup,
168

in Mushrooms Barbacoa,
196

in Pasta with White Beans, Pecans, and Tarragon,
143

in Penne with Mushroom-Dill Cream Sauce,
148

in Penne with Thai Tomato-Eggplant Sauce,
146

in Poblano-Corn Quinoa Cakes,
187

in Pulled Mushroom Sandwiches,
120

in Quinoa and White Beans with Lemon and Olives,
186

in Scalloped Potatoes with Saffron Cream,
156

in Summer Penne Pasta Sauté,
139

in Tomato, Corn, and Fresh Basil Soup,
163

Z

Zucchini

in Baked Quinoa with Saffron Cream,
159

in Fruit and Vegetable Curry,
185

in Summer Penne Pasta Sauté,
139

in Zucchini, Corn, and Red Pepper Pancakes,
191

Zucchini, Corn, and Red Pepper Pancakes,
191

Del Sroufe has worked in vegan and vegetarian kitchens for more than twenty-three years, most recently as chef and co-owner of Wellness Forum Foods, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods. He teaches cooking classes and is the author of
Better Than Vegan
and
Forks Over Knives: The Cookbook
. He has also contributed recipes to
Food Over Medicine
by Dr. Pam Popper and Glen Merzer.