almond-coconut cilantro sauce

anytime

basic beans

• Makes 3 to 5 servings

This is the way to make the best, most digestible, awesomely fresh beans you’ve ever had. This technique is for cooking beans in a pressure cooker and can be used with any of the heartier beans that need to be soaked. Once you make your beans from scratch, you’ll never go back. See page 178 for which beans do not need to be soaked.

1 cup dried beans, soaked 6 to 8 hours

1-inch piece kombu

Filtered water to cover beans

Spices of your choice

Pinch sea salt or tamari

Combine beans and water in the pressure cooker, then cover. Heat over medium-high flame. Skim off any foam that forms when beans begin to boil. This is a trick to reduce gas and bloating. Add the kombu to the pot. Wet the gasket of the lid and lock it in place. Follow the manufacturer’s instructions regarding cooking times for different beans.

When beans are done, turn off flame and let the pressure come down. Or, if you are in a hurry, you can run cold water over the cooker inside the sink. Stand back if you do this. Unlock lid and remove kombu. Either drain the liquid, then season and add spices, or, if you want the beans more creamy, keep some of the water, season, and continue to cook over low flame in the cooker for a few minutes.
 

blissful suggestion

If you are using basic beans in another recipe they probably don’t need any spices added to them. If you plan on having beans as a side dish you can season them depending on what kind of flavor you want or if your meal is of a certain ethnicity. Experiment with different spices and different kinds of beans.

basic beans

indian pizza with mango chutney

• Makes 7 to 9 servings

I love making pizza crust with polenta. It’s a healthier, gluten-free alternative that you can use anytime. I was craving something unique instead of your standard tomato sauce with veggies and cheese, so I came up with this Indian pizza. And what better sauce than a homemade mango chutney.

Oil spray, for dish

for the pizza

1 recipe basic polenta, on page 144

¹⁄₂ cup filtered water

2 cups cauliflower florets

1 cup red bell pepper, thinly sliced in 2-inch strips

2 cups mushrooms, thinly sliced

1 teaspoon curry powder

1 teaspoon garam masala

1 cup cooked chickpeas, or 1 can (15 ounces), drained and rinsed

1 tablespoon tamari

mango chutney

makes about 1¹⁄₂ cups

¹⁄₂ cup coconut palm sugar

¹⁄₄ cup red wine vinegar

Pinch sea salt

2 cups frozen mango, defrosted, chopped finely

¹⁄₄ cup golden raisins

1 tablespoon ginger, grated

Dash red pepper flakes

Dash coriander

¹⁄₄ teaspoon curry powder

For the chutney, combine sugar and vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce flame to low and simmer for five minutes. Add the rest of the ingredients and bring back to a boil. Simmer, uncovered for 45 minutes, stirring occasionally. Meanwhile, make your polenta pizza crust and toppings.

Make polenta, pouring the cooked mixture into a 9x13 casserole dish. Let cool completely so that the polenta is pulling from the sides, about one hour. Spray a baking sheet lightly with oil and when set, carefully flip the polenta out into the baking sheet, trying not to break the polenta. Bake at 350 degrees F for 30 minutes. Meanwhile, water sauté veggies with spices, chickpeas, and tamari with the lid on. Stir occasionally and cook over medium flame until the cauliflower is tender, about 10 minutes. Remove lid and cook until all the water is absorbed.

To assemble the pizza, spread the chutney all over the polenta pizza crust, then top with veggie mixture. Bake pizza at 350 degrees F for 15 minutes. Cut into squares; use a spatula to remove pizza from baking sheet.

indian pizza with mango chutney

tofu feta cheeze

• Makes about 2 cups

I learned how to make this pseudo feta cheese in culinary school. You’ll be amazed how much this tastes like the real thing. Perfect for salads, to add to pasta, or spread on a sandwich.

¹⁄₄ cup sweet white miso

¹⁄₄ cup umeboshi vinegar

2 tablespoons dried basil

2 tablespoons dried oregano

1 teaspoon black peppercorns

1 package (14 ounces) extra firm tofu

Cold-pressed extra virgin olive oil

Mix miso, vinegar, and herbs in a small bowl. Crumble tofu into small-medium pieces into the bowl and mix thoroughly. Place mixture inside an airtight jar and press it down inside (a Mason jar is great). Pour in olive oil until it covers the tofu completely. Cure in refrigerator for at least two days, or up to two weeks. When you want to use the feta, take what you need from the jar with a clean spoon and squeeze out excess oil if needed.

un-tuna salad

un-tuna salad

• Makes 3 to 5 servings • Chef Fave

You would not believe how much this tastes like the tuna fish salad your mom used to make. If you have the time to cook the chickpeas from scratch you won’t regret it.

1 cup dried chickpeas, soaked 6 to 8 hours, or 2 cans (15 ounces each), drained and rinsed

1 cup celery, diced

1 medium carrot, grated

¹⁄₄ cup vegan mayonnaise

2 tablespoons relish, or dill pickle, chopped fine

1 tablespoon yellow mustard

1 tablespoon tamari

1 tablespoon kelp granules (optional)

Season to taste

If using dried beans, follow the basic beans recipe, on page 202. Drain beans and place in medium bowl. Mash chickpeas and combine with the rest of ingredients until well mixed. Add sea salt as necessary. Serve with rice crackers, as a sandwich, or wrapped in a tortilla.
 

blissful variation

Add a tablespoon of curry powder to liven it up.