SERVES 4 TO 6.
TIME: 1 HOUR.
There"s always room for one more lentil recipe in the mighty tome that is the Veganomicon! And why not . . . lentils are such a tasty, filling, and fast-cooking legume, it would be stupid not to eat them more often. So here we have a healthy and comforting curry of red lentils, cauliflower, and a sneaky surprise, parsnip. Depending on what kind of curry powder you use, it can be mild or fiery. Serve with basmati rice, steamed chard or spinach, and Poppy Seed-Cornmeal Roti (page 221).
3 tablespoons grapeseed or peanut oil
1 large onion, chopped
1 large chile pepper (jalapeno or serrano), minced
2 large shallots
1 (-inch) piece fresh ginger, peeled and grated
1 large parsnip, peeled and chopped
2 teaspoons curry powder
teaspoon turmeric
teaspoon ground cinnamon
teaspoon ground c.u.min
teaspoon ground coriander
1 cups red lentils, sorted and rinsed
4 cups vegetable broth or water
1-2 pounds cauliflower (about one medium-size head), trimmed and sliced into small florets
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoons salt
HAVE ALL of the ingredients chopped and readily at hand. In a large stockpot, heat the oil over medium heat. Saute the onion and shallots until tender and translucent, 5 to 7 minutes. Add the grated ginger and chile, and saute for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the parsnip and stir-fry for another minute.
Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot, raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy.
Add the cauliflower florets, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in chopped cilantro, lime juice, and salt.
Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavors to meld and the mixture to cool slightly.
SAUTeED SEITAN WITH MUSHROOMS AND SPINACH.
SERVES 4.
TIME: 35 MINUTES.
One of our testers remarked that this is how Julia Child would have cooked if she had been vegan. Simple, fast preparation makes this a great choice for a weeknight date or for any time when you want something a little fancy but don"t have much time. Serve over quinoa or mashed potatoes or rice or . . . you get the picture.
1 tablespoon olive oil
2 cups seitan, sliced on the diagonal into bite-size pieces
1 small onion, sliced into thick half-moons
2 cups sliced white or cremini mushrooms
3 cloves garlic, minced
1 teaspoons dried thyme
teaspoon dried basil
1 teaspoon salt
Several pinches of freshly ground black pepper
cup white wine
cup vegetable broth or water