The Americas
APPETIZERS
Jamaican Jerk-Spiced Tempeh Nuggets
SOUPS AND STEWS
Jalapeño Soup with Tortilla Triangles
SALADS AND SIDES
Avocado and Jicama Salad with Lime Dressing
Lime-Marinated White Bean Salad
Rice and Bean Salad with Cumin Vinaigrette
MAIN COURSES
Argentinean-Inspired Seitan Cutlets
Citrus-Marinated Tempeh with Sweet Potatoes
Rice with Tomatillos and Chiles
Seitan Fajitas with Poblano Chiles
Seitan with Tomato-Orange Sauce
Spicy Bean and Spinach Burritos
DRESSINGS, SAUCES, AND CONDIMENTS
BLAZING TRAILS IN THE NEW WORLD
THE UNITED STATES
While known as a melting pot of nationalities and customs, the United States has been said to lack a national cuisine of its own. However, without exception, each region of the United States features a style of cooking whose roots can be traced to other areas of the globe. While many international cuisines have become popular in the restaurants of its major cities, America’s own spicy cuisines have sprung up mostly in the south and southwest. In Texas, New Mexico, and California, Mexican cuisine has had the most influence on regional cooking, with its use of chiles, cumin, and other spices, for what has come to be called Tex-Mex or Southwestern cooking.
Chili con carne is believed to have originated in Texas in the late 1800s. Since that time, virtually every region of the United States has developed its own version. Another spicy, distinctly American favorite is barbecue sauce, which can be found in infinite variations.
Louisiana’s spicy Cajun cooking may be the only cuisine that was actually invented in America. In addition to French and Spanish influences, the Cajuns learned about filé (ground sassafras leaves) from the Native Americans and okra from the freed African slaves. They put them together with the native rice and chiles for a cuisine that’s uniquely Louisiana. The liberal use of hot pepper sauce and ground cayenne, as well as a rich dark roux, are at the heart of many intoxicatingly pungent dishes such as gumbo and jambalaya. In addition, Louisiana chefs helped spicy blackened entrées find their way to restaurant menus throughout the country.
MEXICO
Mexican cuisine is a blend of ancient indigenous and Spanish cooking, as well as other European influences. The indigenous Mexicans had long made use of the abundance of native corn, tomatoes, beans, and squash. The Spanish brought wheat, olives, and rice, and introduced citrus fruits as a way to season food. It’s interesting to note that the indigenous Mexican diet was largely vegan until the Spanish introduced pork, which, along with using lard, became popular in Mexico. Chiles, however, have been cultivated in Mexico since around 7000 B.C. In addition to chiles, cumin, cilantro, oregano, garlic, and cinnamon are used to flavor many Mexican dishes.
While Mexican food is a fast-food favorite in the United States, there is far more to Mexican cuisine than the ubiquitous tacos. The use of beans, grains, and fresh vegetables in Mexican cooking makes many dishes naturally vegan, and those traditionally made with meat are easily adapted. Mexico boasts many regional specialties, where the sauces and ingredients vary greatly from each other. Compare the thick dark mole poblano, the world-famous sauce that combines chocolate and chiles, with the tangy borracho sauce that blends chiles with tequila and fruit juices.
THE CARIBBEAN
The Caribbean is home to a variety of traditions, ranging from African to Spanish, to British, Dutch, French, and East Indian. The cuisine was influenced by these varied cultures and also by the native fruits, vegetables, and spices. Allspice, cinnamon, ginger, and nutmeg are used with chiles, curry powders, peppercorns, and coconuts to season many of the island dishes. From West Africa came the popular cassavas, sweet potatoes, and plantains. In the Caribbean, beans are called peas, and black-eyed peas are a favorite. The use of rice and a colorful variety of tropical produce make island cooking vegan-friendly. The abundance of some of the hottest chiles around, such as habaneros, Scotch bonnets, and Jamaicans, helps to make this cuisine a favorite of heat-seeking people everywhere.
SOUTH AMERICA
Many South American countries boast distinguished spicy cuisines derived from ancient Indian, Spanish, and Portuguese origins. While meat is widely used throughout South America, beans, corn, rice, and quinoa (a grain native to South America) are also staple foods. Potatoes are believed to have been first cultivated in Peru, and later transplanted to Europe and North America. Many South American dishes are highly seasoned with chiles, onions, garlic, and tomatoes.
THE UNITED STATES
Makes about 3½ cups
This protein-packed spread is delicious on crackers or can be used as a dip for corn chips or raw vegetables. The smoky heat of chipotle chiles gives it an extra kick—one chile is enough for most tastes. Black-eyed peas are popular throughout the southern United States, but they actually originated in Asia. They are used widely in China, India, and Africa.
3 cups cooked or 2 (15.5-ounce) cans black-eyed peas, drained and rinsed
¼ cup minced onion
2 garlic cloves, minced
1 or 2 canned chipotle chiles, chopped
2 tablespoons minced parsley
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon dried oregano
2 tablespoons olive oil
1½ tablespoons red wine vinegar
In a food processor, combine the peas, onion, garlic, chiles, parsley, salt, cumin, and oregano and pulse until just mixed, but still retaining a coarse texture. Transfer the mixture to a bowl, add the oil and vinegar, and mix well. Taste and adjust seasoning. The flavor improves if allowed to sit for an hour or so before serving.
Serves 4
Everyone’s favorite crucifer is used to make these spicy plant-based Buffalo wings, served with a cooling ranch dressing for dipping. If you like lots of hot sauce, you can double up on that part of the recipe. (It freezes well, too.)
1 large head cauliflower
⅓ cup hot sauce (my favorite— and the one I use for this recipe—is Frank’s RedHot Cayenne Pepper Sauce)
¼ cup vegan butter (I use Earth Balance)
2 teaspoons rice vinegar
½ cup vegan mayonnaise
1 tablespoon cider vinegar
1 tablespoon finely minced parsley (optional)
½ teaspoon onion powder
¼ teaspoon celery salt
¼ teaspoon sugar
¼ teaspoon salt
Preheat the oven to 425°F. Remove the leaves and tough core from the cauliflower. Place the cauliflower on a cutting board, cored side down, and cut it into ¼-inch thick slices, as if you were cutting a loaf of bread. Line with parchment paper, lightly oil, or spray a baking pan with cooking spray. Arrange the cauliflower slices on the baking pan. (You may need more than one pan.) Season the cauliflower with salt and pepper to taste and roast until tender and nicely browned, about 20 minutes, turning once about halfway through with a large metal spatula.
Combine the hot sauce, vegan butter, and vinegar in a small saucepan, stirring until the butter melts and the sauce is hot. Pour the sauce over the roasted cauliflower, turning to coat. Return the coated cauliflower to the oven and roast for 10 minutes longer.
In a small food processor or bowl, combine the mayonnaise, cider vinegar, parsley (if using), onion powder, celery salt, sugar, and salt. Blend until smooth. Taste and adjust the seasonings, if needed.
Serve the hot cauliflower with a bowl of ranch dressing on the side.
Makes 2 cups
There is a lot of flexibility in the type and amount of spices you use, so feel free to swap out any spice you don’t love for one you do. And of course, if you’re a chile-head, you can add extra cayenne.
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon curry powder
½ teaspoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon cayenne
2 tablespoons grapeseed oil
2 cups shelled whole almonds or peanuts, pecan or walnut halves, or a combination
½ teaspoon coarse salt
Preheat the oven to 325°F. Combine the coriander, cumin, curry powder, chili powder, cinnamon, ginger, and cayenne in a small bowl. Mix well and set aside. Heat the oil in a large skillet over low heat. Add the reserved spices and cook, stirring for 2 minutes to bring out the flavors. Remove the skillet from the heat, add the nuts and stir to coat the nuts with the spices. Spread the nut mixture on a baking sheet in a single layer. Bake for 15 minutes, stirring once about halfway through. Remove from the oven, stir the nuts, and sprinkle with salt. Set aside to cool completely before storing in an airtight container.
Serves 4
The term gumbo comes from gombo, the African word for okra, which was an original thickening agent for this robust soup. Filé powder, which is made from ground sassafras leaves, is also used to thicken and flavor gumbos. I like to use them both. Either way, a rich brown roux is essential for a good gumbo. When serving, put a bottle of Louisiana hot sauce on the table for those who like the extra kick. If okra is unavailable, add some sliced zucchini or cut green beans instead.
2 tablespoons grapeseed oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 celery ribs, chopped
3 garlic cloves, chopped
2 tablespoons unbleached all-purpose flour
8 ounces okra, cut into 1-inch pieces
1 (28-ounce) can diced tomatoes, undrained
½ teaspoon dried thyme
½ teaspoon filé powder
¼ teaspoon cayenne
1 teaspoon Tabasco
3 cups vegetable broth
Salt and freshly ground black pepper
2 cups hot cooked rice
1 tablespoon minced fresh parsley
Heat the oil in a large saucepan over medium heat. Add the bell pepper, onion, celery, and garlic. Cover and cook, stirring, for about 10 minutes. Sprinkle on the flour and cook, stirring, until the flour turns light brown, about 5 minutes. Stir in the okra, tomatoes, thyme, filé powder, cayenne, Tabasco, broth, and salt and pepper to taste. Bring to a boil, then lower the heat, and simmer until the vegetables are tender, about 30 minutes. Taste and adjust seasoning. Divide the rice among four shallow soup bowls. Ladle the gumbo over the rice and sprinkle with the parsley.
Serves 4 to 6
This zesty slaw will jump-start your taste buds. The flavor improves if you allow it to sit overnight, so plan to make it the day before you need it.
1 small cabbage, cored and shredded
1 medium carrot, grated
1 garlic clove, chopped
1 fresh jalapeño, halved and seeded
2 tablespoons minced parsley
3 tablespoons red wine vinegar
1 teaspoon sugar, or a natural sweetener
¾ teaspoon salt
¼ teaspoon Tabasco
⅓ cup olive oil
In a large bowl, combine the shredded cabbage and grated carrot, and set aside. In a food processor, combine the garlic, jalapeño, parsley, vinegar, sugar, salt, and Tabasco, and process until well combined. With the machine running, slowly add the oil. Pour the dressing over the vegetables and mix well. Cover and refrigerate. Just before serving, drain the excess liquid and adjust the seasonings to taste.
Serves 4 to 6
This flavorful chili pulls together quickly if you use a food processor to chop the vegetables. For extra flavor, top with some shredded vegan cheese flecked with jalapeños, available at natural food stores.
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
2 large garlic cloves, minced
2 fresh jalapeño or serrano chiles, seeded and minced
3 tablespoons chili powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon cayenne
⅛ teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 cup water
4½ cups cooked or 3 (15.5-ounce) cans cannellini beans, drained and rinsed
2 scallions, minced
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, bell pepper, garlic, and chiles. Cover and cook until tender, about 10 minutes. Blend in the chili powder, salt, cumin, oregano, cayenne, and pepper, and stir for 2 minutes. Add the tomatoes and water and bring to a boil. Reduce the heat to low, stir in the beans, cover and simmer until the vegetables are tender, stirring occasionally, 45 to 50 minutes. Garnish with minced scallions.
Serves 4
The term jambalaya is believed to derive from the French word jambon, which means ham. Traditional jambalaya is a rice and tomato dish made with a selection of whatever ingredients happen to be on hand. This recipe shows how well the tradition translates in a vegan kitchen. If seitan is not on hand, add more beans. Another tasty addition is sliced Tofurky sausage links. To tone down the heat, omit the chiles and cut back on the Tabasco.
2 tablespoons grapeseed oil
1 onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 hot chiles, seeded and minced
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
½ teaspoon filé powder
1 teaspoon salt
¼ teaspoon cayenne
2 teaspoons Tabasco
8 ounces seitan, cut into 1-inch pieces
1½ cups cooked or 1 (15.5-ounce) can kidney beans, drained and rinsed
Freshly cooked rice
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, garlic, and chiles. Cover, and cook over medium heat, stirring occasionally, until softened, 5 to 8 minutes. Remove the cover, add the juice from the tomatoes, the thyme, filé powder, salt, cayenne, and Tabasco. Stir in the tomatoes and bring to a boil. Reduce the heat to low and continue to cook, stirring occasionally, for 15 minutes.
Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the seitan and cook 5 minutes or until lightly browned, then add to the tomato mixture along with the kidney beans. Adjust the seasoning to taste and simmer an additional 10 minutes to blend the flavors. Serve over rice.
Serves 4
This versatile sauce is also delicious on pasta or baked potatoes and makes a great “special sauce” for veggie burgers. I use brown rice instead of the traditional white rice because it is more nutritious and imparts a nutty flavor.
1½ cups long-grain brown rice, rinsed
1 tablespoon olive oil
1 green bell pepper, chopped
1 yellow onion, chopped
½ cup minced celery
1 jalapeño chile, seeded and minced
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon tomato paste
¼ teaspoon filé powder
1 tablespoon light brown sugar, or a natural sweetener
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon prepared mustard
¼ teaspoon cayenne
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley
Bring 3 cups of lightly salted water to a boil. Add the rice, reduce the heat to low, cover and simmer until the rice is tender and the water is absorbed, 35 to 45 minutes.
While the rice is cooking, heat the oil in a skillet over medium heat. Add the bell pepper, onion, celery, jalapeño, and garlic. Cover and cook until softened, stirring frequently, about 10 minutes. Add the tomatoes, tomato paste, filé powder, brown sugar, lemon juice, vinegar, mustard, and cayenne and bring to a boil. Reduce the heat, add salt and pepper to taste, and simmer until the sauce thickens, stirring occasionally, about 10 minutes.
Transfer the cooked rice to a shallow bowl, top with the sauce, and sprinkle with the parsley.
Makes about 3 cups
Although this sauce will keep well in the refrigerator for several weeks, it rarely lasts that long at my house. I use it to spice up everything from pinto beans to tofu, and it also tastes great on veggie burgers.
1 yellow onion, chopped
1 bell pepper, seeded and chopped
3 garlic cloves
2 canned chipotle chiles
1 (14.5-ounce) can crushed tomatoes
¾ cup light brown sugar, or a natural sweetener
½ cup cider vinegar
1 teaspoon salt
¼ teaspoon oregano
Combine the onion, bell pepper, garlic, and chiles in a food processor or blender and process until smooth. Add the tomatoes, brown sugar, vinegar, salt, and oregano, and process until smooth. Transfer the mixture to a saucepan and bring to a boil. Reduce the heat to a simmer, and cook, stirring frequently, for 20 to 30 minutes, or until thick. The sauce can be used immediately or allowed to cool before covering and refrigerating.
MEXICO
Serves 4
Tortilla chips are the usual accompaniment, but raw vegetables and pita or bagel chips make a welcome change. Avocados were introduced to Mexico in the fifteenth century by the Incas, who originally brought them from Ecuador. I like Haas avocados because of their rich flavor and creamy texture. If you prefer a less sassy guacamole, leave out the jalapeños.
2 ripe Haas avocados
1 tablespoon fresh lime juice
½ teaspoon salt
¼ cup chopped tomato
¼ cup minced onion
1 tablespoon minced canned jalapeños
1 teaspoon minced garlic
⅛ teaspoon ground cumin
Peel and pit the avocados and place them in a food processor. Add the lime juice and salt and process until almost smooth, with a bit of texture remaining. Add the tomato, onion, jalapeños, garlic, and cumin, and blend with brief on-and-off bursts. Transfer to a serving bowl.
Serves 6
The cuisine of the Yucatan varies from other regions of Mexico due to European and Caribbean influences. This flavorful soup combines potatoes and garlic with the typically Mexican cumin and tomato.
4 medium potatoes
1 tablespoon grapeseed oil
1 large yellow onion, chopped
1 garlic clove, minced
1 jalapeño chile, seeded and minced
½ teaspoon cumin
1 (14.5-ounce) can diced tomatoes, drained
3 cups vegetable broth
Salt and freshly ground black pepper
1 cup soy milk
Place the potatoes in a saucepan with enough water to cover. Boil until tender, 30 to 40 minutes. Cool the potatoes slightly, then peel, chop, and set aside. Heat the oil in a skillet over medium heat. Add the onion, garlic, and jalapeño. Cover, and cook until softened, about 5 minutes. Add the cumin and tomatoes, and simmer for 5 minutes. Allow to cool slightly.
Working in batches, combine the potatoes, tomato mixture, and 2 cups of the broth in a blender or food processor and process until smooth. Transfer to a saucepan, and add the remaining broth and salt and pepper to taste. Bring to boil, then reduce heat to low and cook, stirring constantly, for 5 minutes to heat through and blend flavors. Stir in the soy milk, adjust the seasonings to taste, and serve hot.
Serves 4
Lime juice enhances the flavor of the avocado and ensures that the soup will hold its green color for up to 2 hours.
2 ripe Haas avocados, peeled and pitted
½ cup vegan sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon chopped scallion
1 teaspoon chopped garlic
1 tablespoon fresh lime juice
2 cups vegetable broth
¾ teaspoon salt
¼ teaspoon Tabasco or other hot pepper sauce
Sunflower seeds, for garnish
In a blender or food processor, combine the avocados, vegan sour cream, cilantro, scallion, and garlic. Process until smooth. Add the lime juice, broth, salt, and Tabasco and process until smooth and creamy. Refrigerate, covered, for up to 2 hours, until chilled. Serve garnished with sunflower seeds.
Serves 4
I like to garnish this creamy soup with fresh cilantro. If you want it spicier, add an extra chile.
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1 hot green chile, seeded and minced
¼ teaspoon ground cumin
1 medium potato, peeled and cut into ¼-inch dice
3 cups water or vegetable broth
4 cups corn kernels, fresh or frozen
Salt and freshly ground black pepper
1 cup nondairy milk
2 tablespoons minced fresh cilantro or parsley, for garnish
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, chile, and cumin. Cover and cook until the onion is softened, about 5 minutes. Add the potato and the water. Bring to a boil over high heat. Add the corn, reduce the heat to low and simmer until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper.
In a food processor, purée 2 to 3 cups of the soup. Combine the puréed soup with the rest of the soup and let cool to room temperature. Just before serving, stir in the nondairy milk. Ladle the soup into bowls and sprinkle each serving with cilantro.
JALAPEÑO SOUP WITH TORTILLA TRIANGLES
Serves 4
The tortilla triangles add a nice crunch, as well as some relief from the heat.
1 tablespoon grapeseed oil
1 large onion, chopped
2 large garlic cloves, minced
2 jalapeño chiles, seeded and finely chopped
3 cups vegetable broth
1 (28-ounce) can crushed tomatoes
½ cup tomato sauce
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon minced fresh oregano or ⅛ teaspoon dried
1 teaspoon salt
2 (8-inch) flour tortillas, cut into triangles
½ cup shredded vegan cheese (optional)
Minced parsley or cilantro for garnish
Heat the oil in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, stirring occasionally, about 5 minutes. Add the jalapeños and cook until tender, stirring occasionally, about 3 minutes. Add the broth, tomatoes, tomato sauce, chili powder, cumin, oregano, and salt, and bring to a boil. Reduce the heat to low and simmer 20 minutes to blend the flavors. Preheat the oven to 400°F.
Place the tortilla triangles on a baking sheet and sprinkle with the vegan cheese, if using. Bake for 5 minutes. Ladle the soup into bowls, and garnish each bowl with tortilla triangles and parsley or cilantro.
RICE AND BEAN SALAD WITH CUMIN VINAIGRETTE
Serves 4
This colorful salad is one of my favorites because it can be made ahead of time and is hearty enough to stand as a meal in itself. Although the recipe calls for romaine, any salad greens may be substituted. For a great salad without the heat, eliminate the jalapeños.
3 cups cooked brown rice, cooled
1½ cups cooked or 1 (15.5-ounce) can pinto beans, drained and rinsed
1 cup cooked fresh or frozen corn kernels
½ medium red onion, chopped
2 tablespoons minced canned jalapeños, drained (more or less, to taste)
1 garlic clove, minced
¼ cup fresh lime juice
1 teaspoon light brown sugar, or a natural sweetener
½ teaspoon chili powder
½ teaspoon ground cumin
¾ teaspoon salt
¼ teaspoon cayenne
⅓ cup olive oil
6 cups torn romaine lettuce leaves
12 cherry tomatoes, halved
In a large bowl, combine the rice, beans, corn, onion, jalapeños, and garlic, and set aside. In a small bowl, combine the lime juice, brown sugar, chili powder, cumin, salt, and cayenne. Whisk in the oil and taste to adjust the seasonings. Pour the dressing over the salad and toss to coat. Set aside for 30 minutes at room temperature to allow the flavors to mingle.
Line salad plates with the lettuce and top with the salad mixture. Garnish with cherry tomatoes and serve.
Serves 4 to 6
Buttery Yukon Gold potatoes provide a tasty backdrop to the heat of the chiles and tang of the dressing.
1½ pounds Yukon Gold potatoes
1 small red onion, minced
1 red bell pepper, seeded and chopped
1 ripe tomato, chopped
1 serrano or other hot green chile, seeded and minced
1 tablespoon capers
¼ cup chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons fresh lime juice
¼ teaspoon dried oregano
Salt
1 ripe Haas avocado
Cook the potatoes in a pot of boiling salted water until just tender, about 30 minutes. Drain and allow to cool slightly, then cut into 1-inch chunks and place in a large bowl. Add the onion, bell pepper, tomato, chile, capers, and cilantro.
In a small bowl, combine the oil, lime juice, oregano, and salt to taste. Mix well. Pour the dressing over the salad and toss gently to combine. When ready to serve, peel, pit, and dice the avocado and add to the salad.
Serves 4
This colorful and flavorful salad is easy to make with on-hand ingredients. For less heat, use a mild salsa. For extra heat, add some fresh or canned minced hot chiles.
1½ cups cooked or 1 (15.5-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup spicy tomato salsa
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Combine all the ingredients in a bowl and refrigerate until serving time.
AVOCADO AND JICAMA SALAD WITH LIME DRESSING
Serves 4
The jicama, also known as the Mexican potato, is a tuber related to the sweet potato and is available in the produce section of supermarkets. Jicamas can be eaten raw or cooked and taste similar to water chestnuts. Choose jicamas that are small, firm, and have no bruises. Any fresh salad greens may be substituted for the butter lettuce.
4 tablespoons fresh lime juice
1 tablespoon orange marmalade
1 teaspoon minced lime zest
½ teaspoon salt
¼ teaspoon Tabasco or other hot pepper sauce
5 tablespoons olive oil
8 cups torn butter lettuce
1 jicama, halved lengthwise and peeled
2 ripe Haas avocados
12 cherry tomatoes, halved
12 brine-cured black olives
In a small bowl, combine the lime juice, marmalade, lime zest, salt, and Tabasco, and mix well. Whisk in the oil in a thin stream, and set aside. Line salad plates with the lettuce. Cut the jicama lengthwise into ⅛-inch-thick slices. Peel, pit, and slice the avocados. Arrange the jicama and avocado slices alternately on top of the lettuce. Top with cherry tomatoes and olives. Stir the dressing and pour over the salads.
Serves 6 to 8
While some of the elements of this colorful salad are prepared in advance and allowed to marinate, the finished salad should be served immediately once all the ingredients are combined. The use of jicama, lime juice, and pomegranate seeds makes it typically Mexican. If pomegranates are unavailable, substitute dry roasted peanuts for added texture.
2 navel oranges, peeled and cut into 1-inch chunks
2 cups fresh or canned pineapple chunks
1 jicama, peeled and cut into ¾-inch chunks
½ cup fresh orange juice
¼ cup fresh lime juice
Red leaf lettuce
2 ripe pears, cored and cut into 1-inch chunks
2 ripe bananas, sliced
Seeds from 1 pomegranate
1½ tablespoons chopped fresh mint
2 tablespoons cider vinegar
¼ teaspoon chili powder
⅛ teaspoon cayenne
1 tablespoon minced scallions
¼ cup grapeseed oil
Combine the oranges, pineapple, jicama, orange juice, and lime juice in a large bowl and refrigerate for several hours to marinate. Line a shallow bowl or large platter with lettuce leaves. Drain the marinated fruit, reserving the juice. Combine the marinated fruit with the pears and bananas, and spoon over the lettuce. Sprinkle the salad with pomegranate seeds and mint, and set aside. In a small bowl, combine ½ cup of the reserved juice, with the vinegar, chili powder, cayenne, and scallions. Whisk in the oil in a thin stream. Drizzle the vinaigrette over the salad. Serve immediately.
Serves 4
The smoky heat of the chipotle plays nicely against the sweetness of the corn.
3 to 4 cups frozen corn kernels
1 tablespoon olive oil
2 canned chipotle chile, minced
2 tablespoons minced fresh cilantro or parsley
Sea salt and freshly ground black pepper
Cook the corn according to package directions, then drain and return to the pot. Add the oil and chiles, stirring to coat. Stir in the cilantro and season to taste with salt and pepper. Transfer to a serving dish.
Serves 4
The pinto beans can be chopped by pulsing them in your food processor. Chopped onion and vegan sour cream may also be used to top the tacos, if desired.
3 cups cooked or 2 (15.5-ounce) cans pinto beans, drained and rinsed
1 tablespoon grapeseed oil
1 ripe tomato, chopped
1 or 2 teaspoons ground chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 corn tortillas
2 cups shredded romaine lettuce
Salsa Fresca (here)
Shredded vegan cheddar cheese (optional)
½ cup pitted and sliced black olives
Coarsely chop the pinto beans. Preheat the oven to 375°F. Heat the oil in a large skillet over medium heat. Add the beans, tomato, chili powder, cumin, salt, and pepper and cook for 5 minutes, stirring occasionally, until heated through. Keep warm. Wrap the tortillas in foil and warm them in the oven for 5 minutes.
To serve, place some shredded lettuce into each tortilla, and top with about ⅓ cup of the bean mixture. Garnish with Salsa Fresca, shredded vegan cheese, if using, and black olives.
Makes about 3 cups
Salsa adds an extra spicy touch to Mexican foods, and is a standard feature on virtually all Mexican tables. Substitute mild chiles if you want a tamer salsa.
4 large ripe tomatoes, chopped
2 serrano chiles, seeded and chopped
1 small onion, minced
2 garlic cloves, chopped
3 tablespoons fresh cilantro
¼ teaspoon freshly ground black pepper
Salt
In a bowl, combine the tomatoes, chiles, onion, and garlic. Add the cilantro, pepper, and salt, to taste. Stir to combine, then cover and refrigerate at least 1 hour before serving.
SPICY BEAN AND SPINACH BURRITOS
Serves 4
For a fresher flavor, substitute a bag of fresh baby spinach for the frozen spinach. For a milder version, omit the chile.
1½ cups cooked or 1 (15.5-ounce) can pinto beans, drained and rinsed
1 tablespoon olive oil
1 small onion, minced
2 garlic cloves, minced
1 serrano or other hot chile, seeded and minced
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup shredded vegan cheese (optional)
4 large flour tortillas, warmed
Tomato salsa, bottled or homemade
Place the beans in a food processor and grind coarsely with short on-and-off bursts. Set aside. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook 5 minutes, stirring occasionally. Add the chile, cumin, salt, and pepper. Stir in the spinach and reserved beans, and cook until hot, about 10 minutes.
Remove from the heat and add the vegan cheese, if using, stirring to combine well. To serve, spoon equal amounts of the filling mixture in the center of each tortilla. Top with a spoonful of salsa, to taste. Fold the bottom edge of each tortilla up over the filling, then fold the right and left sides to the center, overlapping the edges.
Makes about 2¼ cups
You can save time by letting your food processor do all the chopping. But be careful not to overprocess, or you may end up with spicy tomato juice.
2 large ripe tomatoes, chopped
2 tablespoons tomato paste
1 small red onion, chopped
1 serrano or jalapeño chile, halved, seeded, and chopped
1 garlic clove, chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 teaspoon red wine vinegar
½ teaspoon salt
In a food processor, combine the tomatoes, tomato paste, onion, chile, garlic, cilantro, and parsley, using short on-and-off bursts. Add the vinegar and salt, and mix with short on-and-off bursts until just blended, but still chunky. Transfer the salsa to a small bowl. Cover and refrigerate at least 1 hour before using.
Serves 4
I especially like the chewy texture of portobello mushrooms in these fajitas. The grilled vegetables are wrapped in soft flour tortillas, and can be topped with guacamole, salsa, or the Borracho Sauce on here. If you don’t have a grill, you can roast the vegetables in a 425°F oven.
3 portobello mushroom caps
Juice of 3 limes (about ½ cup)
3 garlic cloves, chopped
2 hot green chiles, seeded and chopped
2 tablespoons minced cilantro
1 teaspoon salt
1 yellow onion, quartered
1 red bell pepper, seeded and quartered
1 zucchini, halved lengthwise
8 flour tortillas, warmed
In a shallow bowl, combine the mushrooms, lime juice, garlic, chiles, cilantro, and salt. Cover and marinate in the refrigerator for at least 1 hour. Preheat the grill or oven. Drain the mushrooms and reserve the marinade. Place the mushrooms, onion, bell pepper, and zucchini on a grill, if using, or if using an oven, place on a baking sheet. Grill or roast the vegetables until tender and browned, basting with the reserved marinade. Slice the vegetables into thin strips and wrap up in tortillas.
SEITAN FAJITAS WITH POBLANO CHILES
Serves 4
Seitan combines with richly flavored poblano chiles to make great-tasting fajitas that can be mild to spicy, depending on the heat of the poblanos themselves, and if you add the optional red pepper flakes.
2 tablespoons olive oil
1 red onion, cut into thin strips
8 ounces seitan, cut into strips
2 poblano chiles, cut into thin strips
Juice of 1 lime
½ cup tomato salsa, bottled or homemade
¼ teaspoon hot red pepper flakes (optional)
Salt and freshly ground black pepper
4 soft flour tortillas
Heat the oil in a large skillet over medium-high heat. Add the onion, seitan, and chiles and cook until the onion and chiles are softened and the seitan is browned, about 10 minutes. Add the lime juice, salsa, and red pepper flakes, if using, and season to taste with salt and pepper. Cook 3 to 5 minutes longer to blend flavors. Divide the seitan mixture among the tortillas. Roll up and serve.
Serves 4
I like to use seitan in this dish, but you could use coarsely chopped pinto beans or tempeh instead, if you prefer. Warm the tortillas one at a time in a skillet or stack and wrap them in foil and warm them in a low oven. Use medium or hot salsa to increase the heat level. Serve with extra salsa and vegan sour cream.
1 tablespoon grapeseed oil
1 red onion, minced
½ green bell pepper, minced
1 hot green chile, seeded and minced
2 garlic cloves, minced
2 teaspoons chili powder
2½ cups mild tomato salsa
½ cup vegan sour cream
12 ounces seitan, chopped
8 (8-inch) flour tortillas, warmed
Preheat the oven to 350°F. Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, chile, and garlic. Cover and cook 5 minutes, or until softened. Stir in the chili powder and 1 cup of the salsa, and cook, stirring, until slightly thickened.
Remove from the heat and stir in the vegan sour cream and the seitan. Spoon about ⅓ cup of the seitan mixture onto each tortilla and roll up. Spread ½ cup of the remaining salsa in the bottom of a 9 by 13-inch baking dish. Arrange the filled tortillas in the dish. Top with any remaining seitan mixture and the remaining salsa. Cover, and bake until hot, about 20 minutes.
Serves 4
Quesadillas are basically south-of-the-border grilled cheese sandwiches. They make a quick lunch and are also great as a snack. Serve with additional salsa and sliced avocado. Make these quesadillas as spicy as you like simply by using hot chiles and salsa instead of mild.
1 cup shredded vegan cheddar cheese
4 large flour tortillas
3 scallions, chopped
¼ cup canned chopped mild green chiles
½ cup tomato salsa, commercial or homemade
Spread the vegan cheddar cheese evenly over one half of each of the tortillas. Sprinkle the cheese with the scallions and chiles. Top with the salsa, dividing evenly among the tortillas. On at a time, place a tortilla, filling side up, in a large skillet over medium heat. Fold the tortilla in half to enclose the filling. Cook, turning once, until lightly browned on both sides. Remove the cooked quesadilla to a heatproof platter and keep warm while you cook the remaining quesadillas. To serve, place each quesadilla on a cutting board and cut it into wedges.
Serves 4
If vegan sour cream is unavailable, you can substitute silken tofu puréed in a blender with a splash of lemon juice and a pinch of salt.
1 tablespoon olive oil
1 cup chopped onion
½ cup chopped red bell pepper
3 cups cooked brown rice
1½ cups cooked or 1 (15.5-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 (4-ounce) can mild chopped green chiles, drained
½ cup vegan sour cream
2 teaspoons chili powder
¾ teaspoon salt
¼ cup fine dry bread crumbs
Preheat the oven to 375°F. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper, cover, and cook 5 minutes, or until softened. Transfer the onion mixture to a large bowl. Add the cooked rice, kidney beans, tomatoes, and chiles. In a small bowl, combine the vegan sour cream, chili powder, and salt, and blend well. Fold the vegan sour cream mixture into the rice and bean mixture, and mix well. Taste and adjust seasonings.
Transfer the mixture to a lightly oiled 2½-quart baking dish. Cover and bake 30 minutes or until heated through. Uncover during the last 5 minutes of baking time and sprinkle with the bread crumbs. Bake uncovered just long enough to brown the crumbs, about 5 minutes.
SEITAN WITH TOMATO-ORANGE SAUCE
Serves 4 to 6
This dish is traditionally made with beef, but my vegan version made with seitan is simply sublime. I like to serve it over rice with a tossed salad.
2 tablespoons olive oil
¼ cup minced scallion
2 teaspoons minced garlic
½ teaspoon ground cumin
½ teaspoon hot red pepper flakes
1 (14.5-ounce) can diced tomatoes, drained
½ cup orange juice concentrate
1 teaspoon tomato paste
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
1 pound seitan, cut into ¼-inch slices
Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the scallions, garlic, cumin, and hot red pepper flakes. Cook, stirring for 30 seconds, then add the tomatoes, orange juice concentrate, tomato paste, salt, and pepper, and cook for 5 minutes, stirring occasionally. Taste to adjust the seasonings, and keep warm. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the seitan and cook until browned on both sides, about 10 minutes total. Transfer the seitan to a serving platter and spoon the reserved sauce over the seitan.
RICE WITH TOMATILLOS AND CHILES
Serves 4 to 6
Tomatillos resemble small green tomatoes with papery husks. They can be found in well-stocked supermarkets and specialty grocers. If unavailable, substitute green tomatoes, or use canned tomatillos.
6 tomatillos, husked and coarsely chopped
2 small hot green chiles, seeded and chopped
2 tablespoons chopped fresh cilantro or parsley
3 cups water
1 tablespoon olive oil
½ cup minced scallions
2 garlic cloves, chopped
1½ cups long-grain white rice
1 teaspoon salt
In a blender or food processor, combine the tomatillos, chiles, cilantro, and ½ cup of the water and blend until smooth.
In a large pot, heat the oil over medium heat. Add the scallions and garlic and cook 2 minutes to soften. Add the rice and stir constantly to coat, but do not allow rice to brown. Add the reserved tomatillo purée, and simmer for 2 to 3 minutes, stirring. Add the salt and the remaining 2½ cups water, and bring to a boil, stirring once with a fork. Reduce the heat to low, cover, and simmer until the liquid is absorbed, about 30 minutes. Remove from the heat and allow to sit, covered, for 10 minutes. Fluff the rice and transfer to a serving bowl.
Makes about 2 cups
The well-known “drunken sauce” owes its flavor to the light touch of tequila. In addition to using it as a table condiment, it also makes a flavorful marinade. Agave nectar is a golden liquid sweetener. Extracted from the agave plant, it is a terrific vegan alternative to honey. Mild chiles may be used to replace the hot ones, if you prefer.
1 tablespoon olive oil
3 hot green chiles, seeded and chopped
1 small onion, chopped
1 garlic clove, chopped
¾ cup orange juice
¼ cup fresh lime juice
1 tablespoon agave nectar
⅛ teaspoon salt
¼ cup tequila
Heat the oil in a saucepan over medium heat. Add the chiles, onion, and garlic, cover, and cook for 10 minutes, or until soft. Transfer the mixture to a blender and purée with the orange juice, lime juice, agave, and salt. Return to the saucepan and cook for 10 minutes longer over medium heat. Just before serving, add the tequila.
Makes about 2½ cups
Perhaps the most famous and flavorful sauce of Mexico, Mole (pronounced “mo-lay”) Poblano is a sublime blending of ingredients including chiles and chocolate. I use it to sauce grilled seitan or tofu, or to jazz up my veggie burgers.
2 dried ancho chiles, stemmed and seeded
2 pasilla chiles, stemmed and seeded (see note)
2 tablespoons raisins
1 tablespoon grapeseed oil
1 small yellow onion, chopped
1 garlic clove, chopped
2 ripe tomatoes, chopped
⅓ cup dry roasted peanuts
⅓ cup tortilla chips
1 tablespoon white vinegar
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
⅛ teaspoon ground cloves
1 cup vegetable broth
1 ounce unsweetened chocolate, chopped
Salt
Soak all the chiles and the raisins in a heatproof bowl with enough boiling water to cover for 1 hour to soften. Heat the oil in a skillet over medium heat. Add the onion and garlic, cover, and cook for 5 minutes, or until softened. Process the chile mixture and 1 cup of the soaking liquid in a blender until smooth. Add the onion mixture, tomatoes, peanuts, tortilla chips, vinegar, cinnamon, coriander, and cloves, and process until well blended. The mixture should be thick. Transfer the chile mixture to a saucepan, add the broth, chocolate, and salt to taste. Cook over low heat, stirring occasionally for about 40 minutes, or until the sauce is thick but pourable. If the sauce is too thick, add a little more broth. Taste and adjust the seasonings.
Note: This sauce is best when made with both ancho and pasilla chiles, but if you have difficulty finding the pasilla, simply double up on the anchos.
CARIBBEAN
Serves 4
Plantains are synonymous with island cooking and are available in most supermarkets. I like to serve these fritters with a small bowl of chutney on the side.
1 tablespoon non-hydrogenated vegan margarine, softened
1 garlic clove, mashed to a paste
½ teaspoon light brown sugar, or a natural sweetener
½ teaspoon salt
¼ teaspoon cayenne
¼ teaspoon allspice
2 green plantains, peeled
2 tablespoons grapeseed oil
Combine the margarine, garlic, brown sugar, salt, cayenne, and allspice in a bowl and stir until smooth. Coarsely grate the plantains and combine with the mixture in the bowl, mixing until well blended. Using about ¼ cup at a time, press the mixture firmly between your palms to form tight flat patties.
Heat the oil in a large skillet over mediumhigh heat. Gently place the fritters into the hot oil without crowding. Fry, turning once, until golden brown and crisp, about 5 minutes total. Transfer to a heatproof platter and place in a warm oven while cooking the remaining fritters.
JAMAICAN JERK-SPICED TEMPEH NUGGETS
Serves 4
This simple and easy hors d’oeuvre also makes a great main course. The jerk spice mixture is a popular Jamaican flavor sensation and is a great way to season tempeh or seitan.
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar or natural sweetener
½ teaspoon salt
½ teaspoon allspice
¼ teaspoon freshly ground black pepper
¼ teaspoon ground ginger
¼ teaspoon cayenne
½ teaspoon dried thyme
1 (8-ounce) package tempeh, cut into cubes
2 tablespoons grapeseed oil
Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside.
Place the tempeh in a saucepan of boiling water. Reduce heat to low and simmer for 30 minutes. Drain the tempeh and pat it dry.
Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning frequently, until browned on all sides, about 10 minutes. Sprinkle the spice mixture over the tempeh and toss until fragrant and evenly distributed, about 30 seconds. Serve hot.
Serves 4
The traditional Caribbean vegetable stew called callaloo is made with indigenous greens and seasonin that can be difficult for most of us to find at the local supermarket. This version is a close rendition using easy-to-find ingredients.
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
1 sweet potato, peeled and diced
1 red bell pepper, chopped
1 hot chile, seeded and minced
1 (14.5-ounce) can diced tomatoes, drained
1 bunch spinach, coarsely chopped
1 bunch Swiss chard, coarsely chopped
3 cups water or vegetable broth
1 (13.5-ounce) can unsweetened coconut milk
Salt and freshly ground black pepper
Heat the oil in a large pot over medium heat. Add the onion, garlic, sweet potato, bell pepper, and chile. Cover and cook until softened, 10 minutes. Stir in the tomatoes, spinach, chard, and broth and bring to a boil. Reduce heat to low and simmer until the greens are wilted. Stir in the coconut milk and season to taste with salt and pepper. Continue to cook until the vegetables are tender and the flavors are well blended, about 15 minutes.
Serves 4
Stews, popular throughout the islands, often incorporate a wide variety of ingredients, as evidenced by the combination of sweet potatoes, pineapple, and olives in this dish. Serve over freshly cooked rice, millet, or quinoa.
1 tablespoon grapeseed oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 sweet potatoes, cut into ½-inch dice
1 hot chile, seeded and chopped
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained
½ cup tomato salsa, commercial or homemade
1 (16-ounce) can pineapple chunks, with juice reserved
2 teaspoons cornstarch
1½ cups cooked or 1 (15.5-ounce) can pinto beans, drained and rinsed
½ cup pitted black olives
½ cup pimiento-stuffed green olives
Heat the oil in a large saucepan over medium heat. Add the onion, green and red bell peppers, sweet potatoes, chile, and garlic. Cover and cook for 5 minutes, or until the vegetables begin to soften. Sprinkle with the cumin, cinnamon, and salt. Add the tomatoes, salsa, and reserved pineapple juice. Cover, and simmer 20 minutes or until the vegetables are tender.
Combine the cornstarch with 2 tablespoons water and stir into the mixture. Cook, stirring, until the sauce boils and thickens, about 2 minutes. Add the pineapple, beans, and black and green olives, and heat through.
Serves 4
The colorful variety of fresh fruits and vegetables combined with the spicy sweet chutney is especially welcome after a day in the sun.
⅓ cup chopped mango chutney
2 tablespoons fresh lime juice
¼ teaspoon ground allspice
⅛ teaspoon cayenne
3 to 4 cups cooked brown rice
1 large mango, peeled, seeded, and cut into ½-inch pieces
1 red bell pepper, finely chopped
½ cup minced celery
2 tablespoons minced scallion
Butter lettuce (or other salad greens)
Slices of mango and red bell pepper (optional garnish)
In a bowl, combine the chutney, lime juice, allspice, and cayenne, and mix until well blended. Set aside.
In a large bowl, combine the rice, mango, bell pepper, celery, and scallions. Add the reserved dressing, tossing to coat. Taste and adjust seasonings. To serve, line plates with equal amounts of lettuce, top with equal amounts of rice salad, and garnish with slices of mango and red bell pepper, if desired.
Serves 4
Picadillo is a hash-like dish enjoyed throughout Latin American countries. It typically includes rice, onions, and chiles among other flavorful ingredients like almonds and olives. This version adds a touch of curry and uses black-eyed peas, although kidney beans, chopped seitan, or steamed tempeh may be used instead.
2 tablespoons grapeseed oil
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
1 or 2 hot chiles, seeded and minced
2 garlic cloves, minced
2 teaspoons grated ginger
2 teaspoons curry spice blend (Jamaican-style, if possible)
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon dried thyme
¼ teaspoon cayenne
1 (14.5-ounce) can diced tomatoes, drained
1 (15.5-ounce) can black-eyed peas, drained and rinsed
2 cups cooked rice
½ cup frozen peas, thawed
¼ cup raisins
¼ cup slivered almonds
¼ cup water
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, chiles, garlic, and ginger. Cover and cook until softened, stirring occasionally, about 10 minutes. Stir in the curry spices, salt, cumin, thyme, cayenne, and tomatoes. Add the black-eyed peas, rice, peas, raisins, almonds, and water. Simmer, stirring frequently, until the mixture is hot and the flavors are well blended, about 10 minutes.
Serves 4
Coconut milk can be found in the gourmet section of most supermarkets. Be sure to soak bamboo skewers in water for 30 minutes before using to prevent burning. Serve the kebabs over freshly cooked rice.
½ cup unsweetened coconut milk
¼ cup dark rum
¼ cup grapeseed oil
½ teaspoon hot red pepper flakes
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 large Spanish onion, quartered
1 large red bell pepper, seeded and cut into 2-inch pieces
8 ounces seitan, cut into 1½-inch cubes
2 seedless oranges, peeled and quartered
Salt and freshly ground black pepper
In a bowl, combine the coconut milk, rum, oil, hot red pepper flakes, garlic, and ginger. Place the onion, bell pepper, and seitan cubes in a shallow bowl and pour on the coconut mixture. Cover and refrigerate 2 hours, stirring occasionally.
Heat the grill, if using, or preheat the broiler. Drain the seitan and vegetables, reserving the marinade. Thread the seitan, onion, bell pepper, and orange pieces onto skewers. Season with salt and pepper, to taste. Grill or broil the kebabs, turning frequently and brushing with reserved marinade, about 8 minutes total.
Serves 4 to 6
If you wish to add something “meaty” to this tropical vegetable feast, sauté chunks of seitan or steamed tempeh at the end of the cooking time and add it to the vegetables. If you have a taste for the incendiary, use a habanero or Scotch bonnet instead of the hot pepper flakes.
2 red onions, cut into 1-inch chunks
2 large carrots, cut into ½-inch slices
2 sweet potatoes, peeled and cut into 2-inch chunks
2 Yukon Gold potatoes, cut into 1-inch chunks
¼ cup water
1 cup crushed canned pineapple
¼ cup fresh lime juice
½ cup light brown sugar, or a natural sweetener
3 garlic cloves, minced
2 teaspoons grated fresh ginger
⅛ teaspoon ground cloves
½ cup orange juice
½ teaspoon hot red pepper flakes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons dark Jamaican rum (optional)
Preheat the oven to 425°F. Lightly oil a large roasting pan and add the onions, carrots, sweet potatoes, and white potatoes. Add the water, cover tightly, and bake for 30 minutes. In a blender or food processor, combine the pineapple, lime juice, brown sugar, garlic, ginger, cloves, orange juice, hot red pepper flakes, salt, and pepper and purée until smooth. Pour the sauce mixture over the vegetables, cover tightly, and return to the oven and bake for another 30 minutes longer. Remove from the oven and baste the vegetables with the liquid in the pan. Return to the oven and bake, uncovered, until tender, about 15 minutes longer.
When the vegetables are tender, remove from the oven and place on a serving platter. Cover loosely with foil to keep warm. Transfer the basting liquid to a small saucepan and bring to a boil over high heat. Add the rum, if using, and continue cooking, stirring constantly, for 2 minutes. Pour the sauce over the vegetables and serve.
Makes about 1½ cups
I enjoy using this aromatic sauce on everything from veggie burgers to grilled vegetables. It also makes a great marinade for tofu or tempeh, or a dipping sauce for vegetable fritters or tempura.
1 small onion, chopped
2 small hot chiles, seeded and chopped
1 garlic clove, chopped
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon dark rum
1 teaspoon sugar, or natural sweetener
1 teaspoon ground allspice
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
Combine all the ingredients in a food processor or blender and process until well blended. Transfer the mixture to saucepan and heat to boiling. Reduce the heat to low and simmer 10 minutes, stirring occasionally until the sauce thickens slightly.
SOUTH AMERICA
LIME-MARINATED WHITE BEAN SALAD
Serves 4
Known as seviche or ceviche, this lime-marinated salad from Peru is traditionally made with raw fish or scallops, but cannellini or other white beans are also well suited to the zesty marinade.
1½ cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed
¼ cup fresh lime juice
¼ teaspoon salt
¼ teaspoon cayenne
1 large ripe tomato, chopped
2 teaspoons minced parsley
1 scallion, minced
2 teaspoons chopped capers
¼ cup olive oil
½ teaspoon sugar, or natural sweetener
4 cups torn salad greens
Place the beans in a shallow bowl with 2 tablespoons of the lime juice, the salt, and ⅛ teaspoon of the cayenne, and toss gently to coat. Refrigerate, covered, for 1 hour.
In a bowl, combine the tomato, parsley, scallion, capers, olive oil, the remaining 2 tablespoons of lime juice, sugar, and the remaining ⅛ teaspoon cayenne and stir until well blended. Arrange the salad greens on small salad plates. Place the bean mixture on top of the lettuce and drizzle with the dressing.
Serves 4
Quinoa is an ancient grain native to Bolivia and a mainstay of the Bolivian diet, along with potatoes and corn. Quinoa is available in natural food stores and well-stocked supermarkets. It makes an interesting change from rice and is also quite nutritious. Avocados are also plentiful in Bolivia and are often included in holiday feasts.
¾ cup quinoa
2 tablespoons olive oil
1 small red onion, minced
1 ripe tomato, chopped
1 serrano chile, seeded and minced
1 tablespoon minced parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 ripe Haas avocados
1 tablespoon lemon juice
4 large butter lettuce leaves
Cook the quinoa according to package directions. Set aside. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion, cover and cook for 5 minutes to soften. Transfer the onion to a bowl. Add the reserved quinoa, tomato, chile, parsley, salt, and pepper, and mix until well combined.
Carefully halve the avocados lengthwise and remove the pits. Running a small knife between the avocado skin and flesh, remove the pulp, keeping the shells intact. Cut the avocado pulp into ½-inch dice and add to the quinoa mixture. Add the lemon juice and the remaining 1 tablespoon of oil and toss gently to combine. Taste and adjust seasonings. Spoon the mixture into the reserved avocado shells and serve immediately on salad plates lined with lettuce leaves.
ARGENTINEAN-INSPIRED SEITAN CUTLETS
Serves 4
My friend Patty Gershanik is from Argentina, and her description of the ubiquitous grilled beef dishes in her native land inspired this vegan alternative. The Argentineans use lemons in a variety of dishes, and much of their cuisine has been influenced by Italian and Spanish immigrants.
⅓ cup fresh lemon juice
½ teaspoon plus ¼ teaspoon hot red pepper flakes
½ teaspoon salt, divided
¼ cup plus 2 tablespoons olive oil
8 ounces seitan, cut into ¼-inch cutlets
1 cup dried bread crumbs
½ teaspoon dried oregano
Lemon wedges, for garnish
To make the marinade, combine the lemon juice, ½ teaspoon hot red pepper flakes, ¼ teaspoon salt, and ¼ cup of the olive oil in a bowl. Arrange the seitan cutlets in a baking dish without overlapping and pour the marinade over them. Marinate for ½ hour at room temperature, or several hours in the refrigerator, turning once to spread the seasoning mixture evenly.
Place the bread crumbs in a shallow bowl. Add the remaining ¼ teaspoon red pepper flakes, ¼ teaspoon salt, and the oregano. Remove the seitan from the marinade and dredge in the bread crumbs, pressing the crumbs into the cutlets with your hands.
Heat the remaining oil in a large skillet over medium heat. Add the cutlets and cook until crisp and golden brown on both sides, turning once, 3 to 4 minutes per side. Serve with lemon wedges.
CITRUS-MARINATED TEMPEH WITH SWEET POTATOES
Serves 4
This recipe was inspired by the Peruvian dish called Chancho Adobado. I make my version with tempeh. Serve with warm flour tortillas.
2 (8-ounce) packages tempeh
1½ cups orange juice
½ cup fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mirin
½ cup chopped onion
2 garlic cloves, chopped
1 hot chile, minced
1 tablespoon light brown sugar, or a natural sweetener
2 large sweet potatoes, peeled and cut into ½-inch slices
2 tablespoons grapeseed oil
1 tablespoon chopped fresh parsley
Simmer the tempeh in a saucepan of water for 30 minutes. Drain, cool slightly, then cut into ½-inch strips.
In a blender, combine the orange juice, lemon juice, soy sauce, mirin, onion, garlic, and chile, and process until blended. Transfer the marinade to a shallow bowl, add the tempeh and marinate for 1 hour. Boil the sweet potatoes until tender, about 20 minutes. Set aside to cool.
Heat the oil in a large skillet over medium heat, add the tempeh, reserving the marinade, and cook until browned all over, about 10 minutes. Reduce the heat to low and add the reserved marinade. Cover and simmer, stirring occasionally, until hot, about 5 minutes. Transfer the tempeh to a serving platter and keep warm. Add the sweet potato slices to the sauce and simmer until heated through.
Arrange the sweet potatoes around the tempeh on the serving platter. Pour on any remaining sauce and sprinkle with the parsley.
Serves 4
Stuffing vegetables is popular throughout the world, and Chile is no exception with this recipe for bell peppers stuffed with a spicy tomato-corn mixture.
4 large green bell peppers
2 tablespoons grapeseed oil
1 yellow onion, chopped
¼ teaspoon nutmeg
¼ teaspoon cumin
¼ teaspoon cayenne
1 (14.5-ounce) can diced tomatoes, drained
2 cups fresh or frozen corn kernels
½ cup fresh bread crumbs
¼ cup soy milk
1 teaspoon sugar, or a natural sweetener
¼ teaspoon salt
2 tablespoons dried bread crumbs
Preheat the oven to 350°F. Slice the tops off the peppers and remove the seeds. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion, cover and cook 5 minutes, stirring occasionally until softened. Add the nutmeg, cumin, and cayenne, and cook, stirring for 1 minute. Add the tomatoes to the skillet and cook until the mixture thickens, about 3 minutes. Add the corn and mix well. Set aside.
In a small bowl, combine the fresh bread crumbs, soy milk, sugar, and salt and mix well. Add the bread crumb mixture to the skillet and mix until combined. Taste and adjust seasonings.
Fill the peppers with the corn mixture and arrange them in a baking dish. Sprinkle the dried bread crumbs over top. Drizzle the remaining 1 tablespoon of oil over the bread crumbs and add 1 cup of water to the pan. Bake for 45 minutes, or until the peppers are tender but the stuffing is still moist and lightly browned.
Makes about 1¼ cups
This tangy sauce from Brazil adds a burst of flavor to everything from steamed vegetables to grilled tofu.
2 or 3 fresh hot chiles, seeded and chopped
½ cup chopped onion
2 garlic cloves, minced
½ cup fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon sugar, or a natural sweetener
1 teaspoon salt
Combine all the ingredients in a food processor or blender and process until blended. Let stand for 1 hour at room temperature before using or cover and refrigerate until ready to use.
