The Happy Herbivore Cookbook (19 page)

Read The Happy Herbivore Cookbook Online

Authors: Lindsay S. Nixon

BOOK: The Happy Herbivore Cookbook
8.5Mb size Format: txt, pdf, ePub
Yemisir W'et
Makes 4 cups
| A spicy Ethiopian red lentil stew. Serve with injera bread.
3 c vegetable broth or water
1 c dried red lentils
1 small onion, diced
3 garlic cloves, minced
2 tsp sweet paprika
1 tsp ground cumin
1
⁄
2
to 1 tsp Berberé (pg. 275),
or to taste
1
⁄
4
tsp ground ginger
4 to 6 tbsp tomato paste
1 15-oz can diced tomatoes,
undrained
1
⁄
2
tsp garam masala
salt, to taste
pepper, to taste
1. Bring 3 cups of broth or water to a boil and add lentils.
2. Bring to a boil again, cover, reduce heat to low, and simmer for 30 minutes, or until most of the liquid has been absorbed and lentils are orange-ish.
3. About 5 minutes before lentils are done, line a skillet with a thin layer of water and cook onion and garlic over high heat until onion is just translucent, about 3 minutes.
4. Add paprika, cumin,
1
⁄
2
tsp of Berberé, and ginger, stirring to combine and completely coat the onions.
5. Add onion mixture, 4 tbsp of tomato paste, and tomatoes with juices to lentils and simmer another 10 minutes, stirring occasionally to prevent sticking or burning.
6. Add garam masala and stir to combine.
7. Taste, adding another
1
⁄
4
to
1
⁄
2
tsp of Berberé and more tomato paste if desired.
8. Add salt and pepper.
9. Let rest for 5 minutes before serving.
NUTRITIONAL INFORMATION
Calories 219; Calories from Fat 8; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 40.2g; Dietary Fiber 17.8g; Sugars 7.2g; Protein 14.5g
Chili sans Carne
Serves 8
| Thick and meaty, this chili is perfect on a cold winter day. Serve it with Cornbread (pg. 49) or Maple-Cornbread Biscuits (pg. 39) and use your leftovers to make Chili Enchiladas (pg. 106), Tex-Mex Chili Mac (pg. 156), or Cha-Cha Chili Nachos (pg. 246).
1 small onion, diced
128-oz can diced tomatoes
with juices
2 tbsp chili powder,
or to taste
1 tsp ground cumin
1 tsp dried oregano
1 tsp granulated garlic
powder
1 15-oz can kidney beans,
drained and rinsed
1 15-oz can pinto beans,
drained and rinsed
1 c frozen yellow corn
1 tbsp ketchup
1 tbsp prepared yellow
mustard
1 tsp pure maple syrup
1 tsp mild curry powder
1 tbsp Vegan Worcestershire
Sauce (pg. 272)
1
1
⁄
2
c TVP or TSP
2 c No-Beef Broth (pg. 279)
salt, to taste
pepper, to taste
cayenne powder, to taste
hot sauce, to taste
1. Line a medium pot with a thin layer of water.
2. Add onion and cook over medium heat until translucent and most of water has evaporated, about 3 minutes.
3. Add tomatoes with their juices, chili powder, cumin, oregano, and garlic and bring to a boil.
4. Once it's boiling, reduce heat to low, cover, and simmer for 30 to 45 minutes, until the liquid has reduced slightly.
5. Add beans, corn, ketchup, mustard, maple syrup, curry, and Vegan Worcestershire Sauce, stirring to combine.
6. Cover and turn off heat, but leave on the warm stove. Meanwhile, prepare broth.
7. Combine TVP with No-Beef Broth, then add to chili, stirring to combine.
8. Set aside uncovered for 10 minutes.
9. Give it a good stir, then add salt and pepper.
10. Add cayenne powder or hot sauce if desired, then serve.
NUTRITIONAL INFORMATION
Calories 229; Calories from Fat 14.9; Fat 1.6g; Cholesterol 0mg; Total Carbohydrate 37.4g; Dietary Fiber 11.7g; Sugars 6.4g; Protein 18.2g
Cincinnati “Skyline” Chili
Serves 8
|
Pictured opposite
| Skyline chili was invented by Greek immigrant Nicholas Lambrinides in the heart of Cincinnati. Unlike Texas-style chili con carne, Skyline chili is made with chocolate, cinnamon, and traditional Greek spices and is served over hot dogs or spaghetti in five different ways.
1 yellow onion, diced
4 garlic cloves, minced
2 to 3 tbsp chili powder
1 tsp ground cumin
1 tsp ground cinnamon
1
⁄
2
tsp cayenne pepper
1
⁄
4
tsp allspice
1
⁄
8
tsp ground cloves
2 tbsp unsweetened cocoa
2 c No-Beef Broth (pg. 279)
1 bay leaf
2 tsp Vegan Worcestershire
Sauce (pg. 272)
1 15-oz can crushed
tomatoes
1 c bulgur wheat
1 lb cooked whole-wheat
spaghetti (2-way)
Cheddar Cheesy Sauce
(pg. 264) (3-way)
1 white onion, diced (4-way)
1 15-oz can kidney beans,
drained and rinsed
(5-way)
1. Line a medium pot with a thin layer of water and cook yellow onion and garlic until onion is translucent, about 3 minutes.
2. Whisk spices and cocoa together with broth until evenly incorporated and add to saucepan.
3. Add bay leaf, Vegan Worcestershire Sauce, tomatoes, and bulgur wheat, stirring to combine.
4. Bring to a near boil over high heat, then cover and reduce heat to low.
5. Simmer for 20 to 30 minutes, until bulgur is cooked.
6. Add additional water or broth if necessary to thin out chili.
7. Serve as follows: 1-way (just the chili), chili over spaghetti or a vegan hot dog (2-way), 2-way topped with Cheesy Sauce (3-way), 3-way topped with diced raw white onion (4-way), or 4-way topped with kidney beans (5-way).
CHEF'S NOTE:
You can substitute TVP Beef Crumbles (pg. 140) for the bulgur wheat (omitting broth) or reconstitute 1 cup of TVP with the broth instead. You can also use shredded vegan cheddar cheese instead of the cheese sauce if you prefer.
NUTRITIONAL INFORMATION (CALCULATED 1-WAY)
Calories 122; Calories from Fat 8; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 26.8g; Dietary Fiber 5.3g; Sugars 4.3g; Protein 4.6g

Other books

When Heaven Fell by Carolyn Marsden
Burden of Sisyphus by Jon Messenger
Wish Her Well by Silver, Meg
The Betrayal by Laura Elliot
Forces of Nature by Nate Ball
Shana Abe by A Rose in Winter
The Gradual by Christopher Priest
Texas Takedown by Barb Han
Alcott, Louisa May - SSC 15 by Plots (and) Counterplots (v1.1)