SIDES

Oat Pilaf

Vegan, Dairy-Free, Detox-Friendly

Makes 4 servings | 200 calories per serving

1 tablespoon olive oil

1 stalk celery, diced

3 cremini, button, or shiitake mushrooms, chopped

⅓ cup fresh shelled peas

1 carrot, diced

1 teaspoon sea salt

1 cup whole dried oatsMMGF

3 cups water or seaweed-mushroom or

vegetable stock (pages 217–218)

¼ cup chopped fresh parsley

1. In a saucepan, heat up the olive oil, then add the celery, mushrooms, peas, carrots, and salt and cook for 5 minutes.
2. Add the oats and water and bring to a boil.
3. Lower the heat, cover tightly, and cook for 50 minutes. Garnish with the parsley.

Notes: Whole oats have a creamy, delightful texture and are eaten often in Scotland. • If you like the creaminess of oatmeal, please try this pilaf for a new side dish instead of rice or other grains. –Chef Philip

Quinoa Pilaf

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 240 calories per serving

1 teaspoon olive oil

1 stalk celery, diced

1 small carrot, diced

1 cup quinoa

1 teaspoon sea salt

2 cups boiling water or vegetable stock (page 217)

2 tablespoons chopped fresh parsley

¼ cup raisinsPT

2 tablespoons pine nuts

1. Heat up a pot over medium heat and add the olive oil, celery, and carrot and cook for 2 minutes, stirring regularly.
2. Add the quinoa. Stirring constantly, cook 1 minute, or until you smell a nutty aroma.
3. Add the sea salt and boiling water.
4. Bring to a simmer, cover, lower the heat, and cook for 20 minutes.
5. Remove from the heat and add the parsley, raisins, and pine nuts. Stir gently to combine.

Notes: Quinoa is the only grain that is a complete protein, thus making it one of the most nutritious grains. • The Incan empire was raised on this lovely grain, which has recently gained popularity in the United States and Europe due to its appealing nutty flavor. • Quinoa is very light in texture, making it more popular in summer than in winter. • Quinoa comes in three colors: red, black, and white; white is the most popular. • For added color in this dish, use all three colors of quinoa. –Chef Philip

Roasted Eggplant

Vegan, Gluten-Free, Dairy-Free, Detox-Friendly

Makes 4 servings | 65 calories per serving

1 small eggplant

1 teaspoon sea salt

1 tablespoon olive oil

1. Cut the eggplant into ½-inch-thick slices.
2. Sprinkle the salt on the eggplant slices and massage it in gently.
3. Put the eggplant in a colander set over a bowl to drain for 1 hour.
4. Preheat the oven to 425°F.
5. Brush the eggplant slices with the olive oil.
6. Roast in a single layer on a baking sheet for 15 minutes. Then turn over and roast another 10 minutes, or until the eggplant is slightly charred.

Notes: This is a stand-alone side dish and goes very well with the Hummus Salad (page 129). • You can sprinkle the eggplant slices with dried spices such as rosemary, oregano, or sumac before roasting. –Chef Philip

Anadama Bread

Vegan, Dairy-Free, Detox-Friendly

Makes 2 loaves | 95 calories per serving

1 teaspoon dry yeastNGF

2 tablespoons blackstrap molasses

1 cup warm water (100°F)

1 cup soymilk

2 teaspoons sea salt

2 cups cornmealMMGF

2 cups white flourNGF

Olive oil, for brushing

1. Add the yeast and blackstrap molasses to the warm water in a bowl and whisk.
2. Let sit for 5 minutes, until foamy.
3. Add the soymilk and sea salt and whisk together.
4. Slowly start to incorporate first the cornmeal and then the flour into the yeast mixture. At first with a spoon, and then laying the dough on a flat surface and using your hands, knead the dough for 10 minutes, until smooth and shiny. Add more flour if it gets too sticky.
5. Brush the dough with olive oil, place in a bowl, and cover with a towel. Let sit about 1 hour, or until the dough has doubled in size.
6. Cut the dough in half, shape into loaves, and place on an oiled baking sheet or into oiled loaf pans. Cover and let rise another hour, or until doubled in size.
7. Preheat the oven to 500°F.
8. Bake loaves for 25 minutes, or until golden brown.

Notes: This is a personal favorite bread of mine; I started making this bread back in graduate school. • This recipe comes from the northeastern United States and is one of the first culinary fusions of the clash of two worlds when the Native Americans first encountered the pilgrims • The combination of corn and wheat provides wonderful flavor and texture, slightly sweetened and darkened by the molasses. • Traditionally made with cow’s milk, this vegan version uses soymilk, though I have also used hemp milk and almond milk, both providing different, equally interesting tastes. –Chef Philip

Salmon Fried Rice

Gluten-Free, Dairy-Free

Makes 4 servings | 375 calories per serving

¼ cup olive oil

8 ounces smoked salmon

¼ cup fresh shelled peas

¼ cup diced carrots, ¼-inch pieces

3 egg whites

1 egg yolk

3 cups cooked rice

Salt to taste

1. Heat the oil in a pan over medium-high, then add the smoked salmon and sauté until cooked through, breaking it into bite-size pieces with a spatula while stir-frying.
2. Add the peas and carrots and cook until the carrots start to soften.
3. Whisk the egg whites and egg yolk together, then add to the pan. Scramble until cooked through.
4. Add the rice and mix well. Cook until the rice is heated through.
5. Season with salt to taste.

Notes: Have leftover rice and don’t know what to do with it? Use it here. • This is a simple and quick dish that’s made healthier with the addition of salmon, which contains a lot of healthy fat. –Sonia

Fennel Roasted Beets

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 60 calories per serving

1 large purple beet, peeled and diced

1 small bulb fresh fennel, diced

1 tablespoon grapeseed oil

1 teaspoon sea salt

1 tablespoon balsamic vinegar PT, MMGF

1. Preheat the oven to 425°F.
2. Place the diced beets and diced fennel in a roasting pan with the oil and salt. Stir to coat well. Cover and roast for 30 minutes, or until slightly browned and caramelized on the edges.
3. Toss with the balsamic vinegar and serve.

Notes: A classic combination of fennel and beets is a favorite from Eastern Europe. • The beautiful color of the beets with the sweet licorice flavor of the fennel works in any season and brightens up any plate! • Fennel is very good for reflux. –Chef Philip

Rustic Whole-Wheat Bread

Vegan, Dairy-Free, Detox-Friendly

Makes 2 loaves | 100 calories per slice

1 teaspoon dry yeastNGF

1 tablespoon agave

2 cups warm water (100°F)

2 teaspoons sea salt

2 cups white flourNGF

2 cups whole-wheat flourNGF

1 tablespoon olive oil

1. Add the yeast and agave to the warm water in a bowl and whisk.
2. Let sit 5 minutes, until foamy.
3. Add the sea salt and whisk.
4. Slowly start to incorporate the flours into the yeast mixture. At first with a spoon, and then laying the dough on a flat surface and using your hands, knead the dough for 10 minutes, until smooth and shiny. Add more flour if it gets too sticky.
5. Brush the dough with the olive oil, place in a bowl, and cover with a towel. Let sit about 1 hour, or until the dough has doubled in size.
6. Cut the dough in half, shape into loaves, and place on an oiled baking sheet or into oiled loaf pans. Cover and let rise another hour, or until doubled in size.
7. Preheat the oven to 500°F.
8. Bake the loaves for 25 minutes, or until golden brown.

Notes: If you have never baked bread before, this is a good basic recipe to start with. • Please look at videos online to learn the basics of kneading and rising. • Baking bread is a very meditative practice for many people, including those who do not otherwise cook. –Chef Philip

Stir-Fried Brussels Sprouts

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 60 calories per serving

About 20 Brussels sprouts

1 teaspoon sesame oilPT

1 tablespoon minced fresh ginger

1 tablespoon tamari (gluten-free soy sauce)

1 tablespoon mirinPT

1 tablespoon sakePT

1 teaspoon toasted sesame oilPT

Cooked brown rice, for serving

1. Trim the bottom ends off the sprouts and then thinly slice.
2. In a hot wok or frying pan, add the sesame oil and ginger and stir-fry for 30 seconds.
3. Add the sprouts and stir-fry for 5 minutes.
4. Add the tamari, mirin, and sake and stir-fry for 1 minute.
5. Remove from the heat, add the toasted sesame oil, and stir well. Serve with brown rice.

Notes: If possible, purchase Brussels sprouts that are still on the stalk for ultimate freshness and flavor. • Usually Brussels sprouts are cooked whole or halved, whereas in this recipe we are slicing them thinly for a different texture. –Chef Philip

Rice with Cumin & Turmeric

Vegan, Gluten-Free, Dairy-Free, Detox-Friendly

Makes 4 servings | 200 calories per serving

1 cup uncooked rice

2 cups vegetable stock (page 217)

1 tablespoon olive oil

1 teaspoon sea salt

½ teaspoon ground cumin

½ teaspoon ground turmeric

1. Add all of the ingredients to a rice cooker and cook according to the manufacturer’s instructions.
2. Fluff the rice with a fork and serve immediately.

Notes: Use a rice cooker for this recipe. If you don’t have one, they’re relatively inexpensive. • This rice dish is a beautiful golden color and goes great with almost everything, especially fish. • I use jasmine rice because it isn’t sticky, and my preferred ratio of liquid to rice is 3:2. • This is a staple in my house. • This recipe is so good, I have taken it straight from my previous book, Dropping Acid: The Reflux Cookbook & Cure. –Dr. Jamie

Cold Noodles with Sesame Sauce

Vegan, Dairy-Free

Makes 4 servings | 500 calories per serving

1 pound ramen noodlesNGF (or other type of Chinese noodle or soba noodles)

2 cucumbers (preferably Japanese or Persian), shredded

1 large carrot, julienned

Sauce

⅓ cup tamari (gluten-free soy sauce)

¼ cup mirinPT

2 tablespoons rice vinegar PT, MMGF

1 tablespoon chinkiang vinegar PT, MMGF

¼ cup tahiniPT

2 tablespoons toasted sesame oilPT

1. Boil the noodles until cooked, drain, rinse with cold water, and drain again. Place in a bowl and top with the cucumber and carrot.
2. Place all of the sauce ingredients in a blender and blend until smooth, adding water or stock if needed to thin it out.
3. Season the sauce to taste with more tamari or vinegar and serve over the noodles and vegetables.

Notes: This is a famous dish found all over China, with variations from region to region. • Very refreshing on a hot summer day or evening. • If chili peppers or chili oil is not a trigger, please add for more flavor, as the chilies will help cool you down along with the cucumber and cold noodles. –Sonia

Emperor’s Jade Fried Rice

Vegetarian, Gluten-Free, Dairy-Free

Makes 4 servings | 425 calories per serving

4 tablespoons olive oil

2 cups chopped spinach

2 cups chopped mustard greens

3 egg whites

1 egg yolk

4 cups cooked rice

¼ cup diced smoked tofu (see page 179),

¼-inch pieces

Salt to taste

1. Heat 2 tablespoons of the oil in a pan over medium-high heat, then add the spinach and mustard greens and sauté until wilted. Remove from the heat and drain the excess water from the pan.
2. Remove the greens from the pan and set aside.
3. Heat the remaining 2 tablespoons oil in the same pan over medium-high heat. Whisk the egg whites and egg yolk together, then add to the pan. Scramble the eggs until cooked through.
4. Add the rice, spinach and mustard greens mixture, and smoked tofu and mix well. Cook until heated through.
5. Season with salt to taste.

Notes: This recipe is a great way to use up leftover rice. In fact, day-old rice works much better in any fried rice recipes. • This dish is usually made with other leftover ingredients as well, an everything-but-the-kitchen-sink approach. • Here we use chopped spinach to give it an interesting jade green color. –Sonia

Cold Somen Noodles with Dipping Sauce

Vegan, Dairy-Free

Makes 4 servings | 460 calories per serving

Dipping sauce

1⅔ cups seaweed-mushroom stock (page 218)

½ cup sakePT

¼ cup tamari (gluten-free soy sauce)

½ teaspoon salt

½ teaspoon palm sugar

1 pound somen noodlesNGF or angel hair pastaNGF

Several ice cubes

1 sheet nori, cut into thin shreds

2 teaspoons prepared wasabiMMGF

1. Place all of the sauce ingredients in a saucepan. Bring to a boil, lower the heat, and simmer for 3 minutes. Chill completely.
2. Cook the noodles according to the package directions. Drain under cold water until cool, then drain again.
3. To serve, place a couple cubes of ice into individual serving bowls. Place noodles over ice. Each person gets another bowl for the sauce.
4. Garnish the noodles with nori and wasabi.
5. To eat, take the noodles, dip in the sauce, and slurp away!

Notes: Another wonderful, delicate cold noodle recipe for summer, this comes from Japan and is particularly popular with women, thus sometimes considered a feminine dish. • Somen noodles are very thin wheat noodles, found in Japanese and most Asian markets. –Chef Philip

Sweet Potatoes, Cabbage & Kale

Vegan, Gluten-Free, Dairy-Free, Detox-Friendly

Makes 4 servings | 200 calories per serving

1 large sweet potato, peeled and chopped into 1-inch cubes

1 bunch kale, stalks removed, leaves chopped

2 tablespoons olive oil

3 tablespoons grated fresh ginger

½ head purple cabbage, chopped

2 tablespoons tamari (gluten-free soy sauce)

1 tablespoon palm sugar

¼ cup chopped fresh cilantro, for garnish

1. Steam the sweet potatoes and kale for 10 minutes, or until cooked.
2. In a hot frying pan, add the olive oil.
3. Add the ginger and sauté for 2 minutes.
4. Add the purple cabbage and sauté for 10 minutes.
5. Add the steamed sweet potatoes and kale, tamari, and palm sugar. Cook until heated through.
6. Garnish with the cilantro.

Notes: This is a gorgeous, colorful dish that will brighten up your plate and your day! • Three very different vegetables come together, accented by ginger. • Serve with tempeh or Tofu Cutlets (page 175). –Chef Philip

Yummy Roasted Mashed Root Vegetables

Vegan, Gluten-Free, Dairy-Free, Detox-Friendly

Makes 4 servings | 130 calories per serving

2 small potatoes, peeled and cut into 1-inch cubes

1 large parsnip, peeled and cut into 1-inch cubes

1 medium-size sweet potato (preferably satsuma imo), peeled and cut into 1-inch cubes

1 small celery root, peeled and cut into 1-inch cubes

1 tablespoon grapeseed oil

1 teaspoon sea salt

¼ cup chopped fresh parsley, for garnish

1. Preheat the oven to 425°F.
2. Toss the vegetables with the oil and salt and place in a roasting pan. Cover with foil and roast for 40 minutes, or until slightly caramelized.
3. Mash the roasted vegetables with a fork or a potato masher.
4. Garnish with the chopped parsley.

Notes: If you love mashed potatoes you will really love this dish, as it is a glorified version, enhanced with the flavors of other root vegetables. –Chef Philip

Stir-Fried Green Beans with Ginger

Vegan, Dairy-Free

Makes 4 servings | 50 calories per serving

1 quart water

⅛ teaspoon baking sodaMMGF

1 pound Chinese long beans or string

beans (remove the strings if using string beans)

1 tablespoon shaoshing wine PT, MMGF

1 teaspoon palm sugar

1 tablespoon sesame oilPT

1 teaspoon fermented black beansNGF,PT

3 tablespoons minced fresh ginger

1. Bring the water and baking soda to a rapid boil in a pot over high heat.
2. Drop the green beans in the boiling water for 5 seconds to blanch them. Immediately drain and rinse under cold water to stop the cooking process.
3. In a bowl, combine the shaoshing with the tamari and palm sugar and set aside.
4. In a hot wok or frying pan over medium-high heat, add the sesame oil, fermented black beans, and ginger and stir-fry for 2 minutes.
5. Add the blanched beans and stir-fry another 2 minutes.
6. Add the shaoshing mixture and cook for 10 seconds, stirring to coat.

Notes: From China, a delightful summer and fall dish, when fresh green beans are available. • There are many variations on this dish, often including garlic and fermented mustard greens. • This is a simple version flavored with ginger and fermented black beans. –Chef Philip

Carrots with Mustard Seeds & Raisins

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 95 calories per serving

1 tablespoon olive oil

2 teaspoons black mustard seedsMMGF

4 large carrots, grated

¼ cup raisinsPT

1. In a hot wok or frying pan over medium-high heat, add the olive oil.
2. Add the mustard seeds and cook a few seconds, or until they start to pop.
3. Remove from the heat and add the carrots, stirring to coat the carrots with the seeds and oil.
4. Add the raisins and serve.

Notes: Another very fast, easy to produce, and inexpensive dish with very flavorful results. –Chef Philip

Stir-Fried Corn with Miso & Basil

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 125 calories per serving

1 tablespoon olive oil

Kernels from 4 ears corn

2 tablespoons white miso

2 tablespoons sakePT

1 tablespoon mirinPT

2 tablespoons vegetable or seaweed- mushroom stock (page 218)

½ cup chopped fresh basil

1. In a hot wok or frying pan over medium-high heat, add the olive oil and corn and stir-fry for 3 minutes.
2. In a separate bowl, combine the miso, sake, mirin, and stock.
3. Add the miso mixture to the wok and stir-fry until it starts to bubble and thicken. Remove from the heat, add the basil, and serve hot.

Notes: Although corn is an ingredient native to North and Central America, it has found its way into many culinary traditions since the 16th century. • Due to its wonderful flavor, simplicity in growing, and high nutrition, corn has been accepted all over the world and can be found in markets on every continent. • I came up with this dish while visiting Tokyo one fall; preparing a very American ingredient with some very typical Japanese ingredients made for a wonderful and unexpected result. –Chef Philip

Pickled Bean Sprouts

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 45 calories per serving

3 cups water

⅛ teaspoon baking sodaMMGF

1 pound mung bean or soybean sprouts

2 tablespoons tamari (gluten-free soy

sauce)

1 tablespoon mirinPT

1 tablespoon rice vinegar PT, MMGF

1. Bring the water and baking soda to a boil in a pot over medium-high heat.
2. Blanch the sprouts by dropping them in the boiling water and then immediately removing them.
3. Immediately rinse under cold water to stop the cooking process. Drain and transfer the sprouts to a bowl.
4. Add the tamari, mirin, and rice vinegar to the blanched sprouts and let marinate for 2 hours before serving.

Notes: A very simple Japanese and Chinese approach to preparing bean sprouts. • This dish can be refrigerated for up to 3 days and can be used as a side dish with any kind of Asian-inspired meal. • If you like sprouts, you may want to consider getting your own sprouting jar to grow your own. –Chef Philip

Taiwanese Dill with Ginger

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 100 calories per serving

3 tablespoons olive oil

2 (¼-inch-thick) slices fresh ginger (no need to peel)

1 bunch dill, chopped (about 3–4 cups)

1 tablespoon rice winePT

¼ cup water or seaweed-mushroom or

vegetable stock (pages 217–218)

Salt to taste

1. Heat the oil in a pan over medium-high heat, then add the ginger and sauté until fragrant, about 1 minute.
2. Add the dill, rice wine, water, and salt to taste and cook for 2–3 minutes. Serve hot.

Notes: Although dill is an herb, in this case it’s used as a vegetable. • It is frequently served in Taiwan as a fragrant side dish over rice. –Sonia

Roasted Butternut Squash Purée

Vegan, Gluten-Free, Dairy-Free, Detox-Friendly

Makes 4 servings | 90 calories per serving

1 butternut squash, peeled, seeded, and diced

1 tablespoon grapeseed oil

1 teaspoon sea salt

1. Preheat the oven to 425°F.
2. Combine the squash, grapeseed oil, and salt in a roasting pan and mix until the squash is well coated.
3. Cover with foil and roast for 30 minutes.
4. Mash squash with a fork or a potato masher, or purée in a food processor.

Notes: In fall and winter, pumpkins and squashes are all over my kitchen and menus. • This Native American ingredient is packed with flavor and nutrition and can be used in so many recipes, from soups to desserts. • I frequently host multiple-course pumpkin menus at the underground restaurant every winter to celebrate one of the greatest vegetables. • For variations on this recipe, add ½ teaspoon cinnamon to the purée, or add some chopped dried fruit and chopped pistachios. –Chef Philip

Roasted Asparagus with Black Olives

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 155 calories per serving

1 pound asparagus, 2 inches trimmed off bottoms

¼ cup pitted and chopped black olivesPT

2 tablespoons chopped fresh parsley

2 tablespoons white winePT

1 tablespoon olive oil

1. Preheat the oven to 425°F.
2. Combine all of the ingredients in a bowl and mix well.
3. Place on a baking sheet in a single layer and roast, uncovered, for 15 minutes, or until asparagus is tender.

Notes: In late winter and early spring, when asparagus starts to come into season, this remarkable vegetable makes many appearances in my kitchen. • This is an easily prepared Italian spring side dish that goes very well with Tempeh Marsala (page 174) or any other Italian or Mediterranean entrée. –Chef Philip

Polenta with Pistachios & Fennel

Vegan, Gluten-Free, Dairy-Free

Makes 4 servings | 325 calories per serving

2 tablespoons olive oil

⅓ cup minced fennel bulb, ⅛-inch pieces

1½ teaspoons sea salt

1 cup polenta

½ cup raw pistachiosPT

2 cups soymilk

2 cups seaweed-mushroom stock (page 218)

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

1. In a saucepan, add the olive oil, fennel, and sea salt and sauté for 4 minutes over medium heat.
2. Add the polenta, pistachios, soymilk, and stock and bring to a simmer over high heat.
3. Lower the heat and continue cooking for 30 minutes, stirring regularly. The polenta will thicken, so you must stir to keep it from sticking.
4. Add the parsley and basil.
5. Remove from the heat and pour the polenta into an oiled baking dish.
6. Let cool and set for 2 hours.
7. Cut pieces of polenta and eat as is or grill before serving.

Notes: Polenta is one of the great ways of enjoying the goodness of corn when not in season. • Although native to North and Central America, corn has found its way into many cuisines since the 16th century. • In Italy, corn is dried to a course meal and thus enjoyed in breads and as polenta all year long. –Chef Philip

Korean Cold Noodles with Soy-Sesame Milk (Kong gook soo)

Vegan, Dairy-Free

Makes 4 servings | 315 calories per serving

1 cup dried soybeans

¼ cup raw sesame seedsPT

1 pound Korean or Japanese soba noodlesNGF

Several ice cubes

Salt to taste

Daikon sprouts (kaiware), for garnish

1 cucumber, shredded

1. Soak the soybeans and sesame seeds in 2 quarts water overnight or for 8 hours.
2. Drain and rinse the soybeans and sesame seeds and place in a blender with 1 quart cold water. Purée until smooth. Chill until ice cold.
3. Cook the soba noodles according to the package directions. Drain and rinse under cold water until cool, then drain again.
4. Divide the soba among 4 bowls, then pour the cold soy-sesame mixture over each bowl. Add ice to each bowl.
5. Salt to taste.
6. Garnish with daikon sprouts and cucumber.

Notes: A delightful summer dish, incredibly refreshing. This is one of many cold noodle dishes from the unique culinary tradition of Korea. • I learned this dish from my favorite Korean restaurant in Oakland, Pyung Chong Tofu House, a wonderful, small restaurant where everything is handmade, including some amazing noodles to prepare this dish. –Chef Philip