V indicates a vegan entry.
Achiote, 642
Acidity, addition of, to raw vegetable salads, 52
Additions
for balsamic syrup, 633
for bean salads, 72–73
for Brussels sprout salad and variations, 44
for cannellini (or any bean) soup, 126–127
of cheese to soups, 134
for chickpea fondue, 466
for chickpea fries, 480
for compound butter, 676
for cooked beans, 434
of creaminess without dairy, 120
crunchy, to any salad, 35
for crunchy amaranth griddlecakes, 406
for dashi dipping sauce, 659
for fluffy cracked wheat, 417
for fried rice, 381
for green tea broth with udon noodles, 132
for jook, 424
for mashed favas, 466
for miso soup, 141
for oatmeal and other cooked grains, 423
for popcorn, 390
for potato salad, 70
for rice, 367
for sautéed mushrooms, 218
for scrambled eggs, 524
of sea greens to daily cooking, 247
for simplest seaweed salad, 53
for stir-fried vegetables, 155
of tofu to soup, 138
for vinaigrette, 630
for waffle batter, 548
for yeast breads, 603
for zucchini bread, 583–584
Adobo sauce in tofu jerky, 496–497 V
Aduki, 430
Adzuki beans, 430
bok choy and, 446
croquettes, 475
green tea broth with udon noodles, 132
mixed whole-bean dal with walnuts, 451
sesame-tofu burgers with, 507
sweet coconut soup, 742 V
Agave nectar, 684
in granola, 421
Aïoli, 671
Alaria, 244
All-purpose flour, 572–573, 679
Allspice, 642
in apple pie, 713
in applesauce, 275
in cobbler toppings, 717
in infusing simple syrup, 684
in oatmeal and other cooked grains, 420
in zucchini bread, 583
Almond(s)
-banana-mango ice cream, 732
blanching, 299
in boiled potatoes, 233
cherry-, cobbler, 716
in chopped salad, 37
in crumble topping, 712
in crunchy amaranth griddlecakes, 406
in fruit, cheese and nut combos, 39
garlicky kale with capers and, 212
in horchata, 752–754
in kale salad, 44
in mayonnaise, 671
mixed whole-bean dal with cauliflower and, 451
in no-bake fruit and nut crust, 711 V
orange-, cake, 697–698
pear and, upside-down cake, 700
pearl couscous pilaf with olives and, 410 V
in scones, 589
in shakes, 749–750
smoky onion soup with, 101
spiced rice, chickpeas and, 370
stuck-pot rice with potato crust, ginger and, 383
sweet, soup, 742
Aloo paratha, 592
shaping, 594
crunchy, griddlecakes, 404
additions to, 406
flour in fresh pasta, 344
puffed uncooked grains, 422
American rice, 367
Anadama bread, 605
Anaheim peppers, 227
Anasazi beans, 430
Anastazi beans, 430
Anchovies in green salad, 36
Angá Brazilian “polenta,” 391 V
Angelica tea, 761
Aniseed, 642
Anise in oatmeal and other cooked grains, 420
Anise seeds, 642
Annatto, 642
Anything-scented peas, 224
in pasta, 349
Appaloosa beans, 430
Apple(s), 274–275
adding sliced, to green salad, 36
baked, 718 V
in balsamic syrup, 633
in butter, maple-, baked beans, 467
buying and storing, 274
cinnamon poached, 718
compote with raisins and cinnamon, 721
cooking, 275
coring, 274
crisps, 717
in crunchy amaranth griddlecakes, 406
green, granita, 737
grilling, 273
jasmine-, tea, 760
mung bean dal with
coconut, mint, and, 453 V
oatmeal, cookies, 689
pie, 712–713
additions to, 713
preparing, 274–275
-rhubarb cobbler, 716
shaved, salad, 47
in simplest seaweed salad, 53
slaw, 43
upside-down cake, 699
varieties of, 276–277
in vinaigrette, 630
in waffle batter, 548
in wheat berry salad with cabbage and mustard, 85
Apple cider, pumpkin and, 747
Applesauce, 275 V
flavorings for, 275
Apricot(s), 275
in balsamic syrup, 633
bulgar pilaf with pistachios and, 408
buying and storing, 278
-cardamom tea, 760
carrots or parsnips with dried, and chipotle, 188
cobbler, 716–717
additions to toppings, 717
cooking, 278
in crunchy amaranth griddlecakes, 406
in fruit, cheese, and nut combos, 39
in kale salad, 44
preparing, 278
pudding, 724
in scones, 589
vanilla-, soup, 742
-vanilla jam glaze, 705
in vinaigrette, 630
in waffle batter, 548
Aqua fresca, watermelon-mint, 751–752
Arame, 244
and bean threads with ponzu dipping sauce, 56–57 V, 82
seaweed “mayo,” 673
Aromatic vegetables, stuck-pot red rice with potato crust and, 383
Arrabbiata, 313
adding hearts to quiche, 538
braised, hearts, 169–170 V
buying and storing, 165
cooking, 168
doneness, 168
grilling, 166
potato and Jerusalem, gratin, 238–239
shaved, salad, 44
spinach-, calzones, 615
steamed, 168–169 V
Arugula
in green salad, 33
in pasta with broccoli, cauliflower, or broccoli raab, 323
“pesto,” 638 V
in risotto, 379
in warm chickpea salad, 75, 82
Asafetide, 642
Asiago cheese
in cracker dough, 590
in fruit, cheese, and nut combos, 39
in mac and cheese combo, 327
on roasted red peppers, 228
in stuffed tomatoes, 262
in yeast bread, 604
Asian noodles, 331–339
bean threads with coconut milk and mint, 334
cold sesame or peanut, 332
pad Thai, 336
soba with dipping sauce, 338 V
garnishes for, 338
stir-fried ramen with vegetables, 338–339
Asian pears in simplest seaweed salad, 53
Asian style, mung bean fritters, 473
broiling, 171
buying and storing, 170
in chopped salad, 37
cooking, 170
as crudité, 92
doneness, 170
done simply, 171 V
filling omelets with, 529
hollandaise sauce for, 675
in jook, 424
microwaving, 171
in pasta primavera, 319
in potato and leek soup, 104
preparing, 170
in quiche, 536
in risotto, 379
roasting, 171
serving, 170
simplest, gratin, 171
steamed, 153
steaming, 171
in stir-fried vegetables, 155
for summer rolls, 620
Autumn cheese bake, 558
Autunno, pasta, 320
Avgolemono, 125
Avocado, 173–174
buying and storing, 173
in chopped salad, 37
cooking, 174
in crunchy corn guacamole, 174 V
in five-layer avocado salad, 51–52 V
as garnish for tortilla soup, 112
grilling, 166
honey, smoothie, 749
ice cream, 731
in jook, 424
-lime ice pops, 739
-orange smoothie, 751
preparing, 173–174
and scallion quesadillas, 623
in sushi bowls, 385
ultra-fast, soup, 146
in vinaigrette, 630
yogurt sauce, 674
Babycakes, making, 697
Baguettes, 599
Baked apples, 718 V
Baked beans, 467 V
Baked Brazilian black beans, 469 V
Baked cheese “burgers,” 564
Baked curried black beans, 469
Baked (“shirred”) eggs, 526
with onions and cheese, 526
oven poached, 526
Baked lentil cakes with Gruyère, 477
Baked oat bars, 693
Baked pasta, 326–330
macaroni and cheese, 326–327
combos, 327
vegetable lasagne, 328
ziti, 330
Baked pinto beans, enchilada style, 469–470
Baked potatoes, 232 V
toppings for, 233
twice, 232
Baked quinoa and beets, 412–413
Baked rice and black beans, 369 V
turning into soup, 119
Baked tortilla chips, 596
Baked white bean cakes, 477
Baking, 28
fruit, 272
gluten-free
coconut, 577
quinoa, 577
tapioca, 577
teff, 577
gnocchi, 352
pre-, pie crusts, 708–709
substituting flours in, 576
veggie burgers, 507
Baking pan, 18
Baking powder, 14
in leavening, 577–578
Baking sheet, 18
Baking soda, 14
in leavening, 577
Balsamic cherry tomato salad, 58
Balsamic dressing, green salad with, 36
Balsamic figs with watercress, 39
Balsamic glaze
grilled or broiled radicchio with, 203
whole roasted cauliflower with raisins and, 190
Balsamic plums with lacinato kale, 39–40
Balsamic-roasted onion halves, 224
Balsamic seaweed romaine salad, 56
Balsamic strawberries with arugula, 39–40 V
as toast topper, 624
Balsamic syrup, 633 V
additions to, 633
as drizzle, 633
in frozen yogurt, 732
pear galette with, 714
Balsamic vinegar, 632
balsamic strawberries with arugula, 39–40 V
in compound butter, 678
splashing roasted red peppers with, 228
Bamboo shoots in stir-fried vegetables, 155
Banana(s), 278. See also Plantains
almond-, mango ice cream, 732
baked Brazilian black beans, 469
berry-, smoothie, 751
bread, 581
buying and storing, 278
chocolate chip bran muffins, 587
-chocolate ice cream, 732
-coconut pancakes, 543
cooking, 278
doneness, 278
grilling, 273
ice cream, 731
kale-, smoothie, 751
no-machine, mango ice cream, 731–732
orange-, mango ice cream, 732
peach-orange smoothie, 751
-peanut butter ice pops, 739
preparing, 278
real, pudding, 724
ripeness of, 752
Barley
flour, 574
pearled, 401
pilaf, 406–407
roasted, tea, 761
soups
mushroom, 133–134 V
with roasted seasonal vegetables, 135
with seasonal vegetables, 134–135 V
with summer vegetables, 135
whole grain mushroom, soup, 134
Barley pilaf, hollandaise sauce for, 675
Bars. See Cookies and bars
Basic beans, 435 V
Basic bulgur, 407 V
Basic couscous, 407 V
Basic green salad, 36 V
Basic wild rice, 418
Basil, 635. See also Thai basil
in anything-scented peas, 226
in bruschetta with tomatoes and, 624
with chickpea fries, 480
in coconut-lentil soup with vegetables, 127
in cooked beans, 434
dipping sauce, 654 V
in eggplant Parmesan, 202
in fried rice, 381
in grilled or broiled tomatoes with, 257–258
in infusing simple syrup, 684
Japanese, 637
in mashed favas, 466
in mashed potatoes, 234
in mayonnaise, 671
in one-pot pasta, 314
peach-, aqua fresca, 752
pesto, 634
pineapple, lemongrass, and, 721
-purée, 638
on roasted red peppers, 228
and romaine salad, 42
in seaweed romaine salad, 55–56
in summer rolls, 618
tea, 761
watermelon- ice pop, 739
Batter-fried cheese, 559
sauces for, 559
Batter-fried vegetables, 159
Bay laurel, 635
Bay leaves, 635
-scented baked potato, 232–233
Bay tea, 761
BBQ jackfruit sandwiches, 284 V
Bean(s), 12. See also specific by name
adding dried to sushi bowls, 385
additions to, 434
baked, 467 V
basic, 435 V
bulgur chili with, 410 V
canned, 428
chile-, quesadillas, 622
coconut rice and, 368–369
in cooked grains, 399
cooking, 434
corn and, bread, 581
croquettes, 474–475
flavor add-ins for, 434
flour, 576
fresh and frozen shell, 436
and greens, 444 V
as toast topper, 624
varieties on, 446
and greens burritos, 533
as inappropriate for juicing, 744
lexicon, 430–433
and mushrooms, as toast topper, 624
pastas, 309
with puréed, 325 V
posole with, 392 V
pressure-cooked, 435–436 V
quinoa salad with, 83
rice pilaf with, 372
salsa, 660
in the slow cooker, 435
soaking, 428
soups, 122–129
black, 124–125
cannellini (or any bean), 126–127
ideas for, 126
coconut-lentil, with vegetables, 127 V
farro and, 135
frozen beans and greens soup, 122
lentil, 129 V
split pea, 124
steamed dumplings, 357
storing cooked, 428
in tabbouleh, 76
in yeast bread, 604
yogurt sauce with, 674
Bean crumbles, 679
Bean dips
as crudité dip, 92
humus, 463 V
refried, 462 V
as spread for bruschetta or crostini, 624
Bean salads, 71–75
additions to, 72–73
edamame, with seaweed “mayo,” 75 V
lemony lentil, 73 V
leftovers, 29
as toast topper, 624
warm chickpea, with arugula, 73 V
Bean sprouts, 174–176
in bean salads, 73
buying and storing, 174
crisp-fried, 176
DIY bean and seed sprouts, 175–176 V
in jook, 424
making, 175
preparing, 175
as topping for Japanese-style summertime pasta salad, 86
Vietnamese omelet, 532
in yeast bread, 604
Bean stews, 443–459
beans and greens, 444 V
beans and mushrooms, 447
black soybeans with soy sauce, 457
braised lentils, Spanish style, 448
chickpeas in their own broth with crisp bread crumbs, 454–455 V
chili non carne, 455–456
espresso black bean chili, 456–457
flageolets, French style, 454
hoppin’ john with smoked tofu, 457
lentils and potatoes with curry, 451
mixed whole bean dal with walnuts, 451
mung bean dal with apples
coconut, and mint, 453
simplest dal, 450
white beans, Tuscan style, 444 V
Bean tabbouleh, 76
Bean thread noodles, 331
with coconut milk and mint, 334 V
dumplings, 357
in miso soup, 141
Bean threads
with arame, 57
arame and, with ponzu dipping sauce, 56–57
braised tempeh, three ways, 513 V
egg “noodle” soup with, 144
Béchamel sauce
eight ways, 675–676
for stewing hard-boiled eggs, 538
Beefsteak plant, 637
Beef substitute, 501
Beer-glazed black beans, 440
Beets, 176–178
baked quinoa and, 412–43
boiling, 178
bulgar and, pilaf, 408
bulgur, burgers with ginger, 502 V
buying and storing, 176
cake, 697
cooking, 176
doneness, 178
done simply, 178 V
French-fried, 243
gnocchi, 352
hummus, 465
leafy tops of, in salads, 34
mashing with potatoes, 235
microwaving, 178
pancakes, 254
preparing, 176
raw, salad, 51
in risotto, 379
roasted
borscht, 104–105
and goat cheese gratin, 173
roasting, 178
steaming, 178
vegetable noodles, 310
Bell peppers
bulgur chili, 408
in chopped salad, 37
as crudité, 92
edamame salad with seaweed “mayo,” 75
fried rice, with or without egg, 380–381
green gumbo, 113
grilled yogurt-marinated cheese, and vegetable skewers, 566
grilling, 166
marinated, 91
my mom’s pan-cooked, and onions, 228–229
pinto beans with, 444
in potato salad, 70
in quiche, 536
ratatouille, 156–157 V
roasted, hummus, 465
sea slaw, 55
smoky eggplant and zucchini soup, 110–111
spicy no-mayo coleslaw, 4
stir-fried ramen with vegetables, 338–339
stir-fried tofu with, 489–490 V
in stir-fried vegetables, 155
stuffed with quinoa and goat cheese, 262
tempeh hash, 515
Bergamot, hot chocolate, 755
Berries, 280–281. See also Black berries; Blueberries; Cranberries; Raspberries; Strawberries; Wheat berries
-banana smoothie, 751
bran muffins, 587
buying and storing, 280
champagne gelée with, 729
cooking, 280
preparing, 280
scones, 589
sparkling wine with, 742
Best granola, 421–422
Best steamed cauliflower, 188
Beverages, 743–766
coffee, 762–765
cold brew, 765
enjoying, 766
grinding beans, 762–763
espresso, 765–766
enjoying, 766
steaming and frothing milk for, 766
fresh fruit and vegetable juices, 744–748
combining produce for sweet or savory, 744–745
cooking with, 748
cucumber-ginger seltzer, 745
juicing with blender, 748
lemony spinach-parsley juice, 747
pumpkin, carrot, and orange juice, 747 V
tomato, carrot, and celery juice, 747 V
bloody mary, 747
using the pulp, 748
hot chocolate, 755–756
lemonade or limeade, 754–755 V
smoothies and other blender drinks, 749–754
adding protein, 752
almond shake, 749–750
banana-nut smoothie, 749
honey avocado smoothie, 749
horchata, 752 V
peach-orange smoothie, 751
watermelon-mint agua fresca, 751–752
tea, 756–762
black, 756
brewing, 757
green, 756
loose, or bags, 757
making iced, 761–762
masala chai, 757–758
matcha, 758
mint, 760 V
oolong, 756
orange-ginger, 760 V
roasted barley, 761 V
Thai iced, 762
white, 756
Biryani, 375
for batter-fried cheese, 559
Biscuit cutters, 18
Biscuits, 572
buttermilk, 587–588
making, 587
Bitter greens with maple-onion dressing, 40 V
Black beans, 430
in anything-scented peas, 226
arame and bean threads with fermented, 57
baked, and corn, enchilada style, 470
baked Brazilian, 469
baked rice and, 369 V
beer-glazed, 440
bok choy with, 179
cakes with queso fresco, 477
chile and, paste, 665
dips, 463
with dried shiitakes, 447
espresso, chili, 456–457 V
as filling for tacos and burritos, 623
hot and sour edamame with tofu, 438
hummus, 465
Japanese rice with shiitakes, tomato, and fermented, 388
in jook, 424
kale and, 446
pan-roasted corn salad with, 62
refried beans, 460 V
salsa, 660
simplest bean burgers, 502
soup, 124–125
spicy, croquettes, 475
tempeh chili with, 517–518
in tofu and bok choy “goulash,” 140
as topping for Japanese-style summertime pasta salad, 86
Black beluga lentils, 449
Blackberries
in apple pie, 713
in balsamic syrup, 633
Black curried black beans, 469
Black-eyed peas, 430
bulgar pilaf with, 408
fritters, 473
hoppin’ John with smoked tofu, 457 V
mixed whole-bean deal with walnuts, 451
posole with beans, 394
with smoked tofu and mushrooms, 459
Black gram beans, 433
Black pepper
in applesauce, 275
paratha with mint and, 592
in pasta dough, 345
on pizza, 610
plum, star anise, and, compote, 721
Black soybeans with soy sauce, 457
croquettes, 475
Black tea, 756
Black Thai rice, with coconut milk and edamame, 388
Black turtle beans, 429
Blanching, 24
nuts, 299
vegetables, 150
Blenders, 18
drinks made in
horchata, 752
watermelon-mint agua fresca, 751–752
juicing with a, 748
“Bleu” ranch dressing, 672
Block tofu, 482
Blood orange(s)
in five-layer avocado salad, 51–52
sorbet, 734
Bloody Mary, 747
Blueberries
in apple pie, 713
in fruit, cheese, and nut combos, 39
-lavender compote, 721
-lemon crisp, 717
-lemon pie, 713
muffins, 584
pancakes, 543
pie, 713–714
in scones, 589
in vinaigrette, 630
in waffle batter, 548
Blue cheese, 555
balsamic syrup with, 633
for bruschetta or crostini, 624
in cooked grains, 399
in cracker dough, 590
dip or spread, 556–557
dressing, 674
as crudité dip, 92
in egg salad or deviled eggs, 542
endive, and salad, 42
in fruit, cheese, and nut combos, 39
in green salad, 36
in greens with fruit, cheese, and nuts, 39
roasted quinoa with squash and, 412
in soup, 134
stuffed baked apples, 720
in yeast bread, 604
Boiled greens, 153–154 V
boiled potatoes, 233 V
finishes for, 233
Boiling, 24
vegetables, 150
Bok choy
adzuki beans and, 446
in pho, 130
in stir-fried vegetables, 155
tofu and, “goulash,” 140
Vietnamese omelet, 532
Boozy water, 98
Boozy whipped cream, 701
Borlotti beans, 431
pasta e fagioli, 109–110
Borscht consommé, 105
Boston lettuce, 32
Bottled hot sauce for huevos rancheros, 533
Boule, 598
Bourbon in apple pie, 713
Box grater, 17
Boy choy, 178–179
with black beans, 179
in braised tofu and peas in curried coconut milk, 494
buying and storing, 178
with capers, olives, and garlic, 179
cooking, 179
doneness, 179
frozen edamame-, soup, 122
preparing, 178–179
quick-cooked, 179 V
Braised and glazed Brussels sprouts, 183
Braised and glazed turnips or other root vegetable, 263
Braised artichoke hearts, 169–170 V
Braised chard with olive oil and rice, 194 V
Braised lentils, Spanish style, 448 V
Braised rice cakes, 341
Braised tempeh, three ways, 513 V
Braised tofu
with eggplant and shiitakes, 491 V
and peas in curried coconut milk, 493–494 V
Braising, 27
of vegetables, 155–157
Bran, 572
muffins, 586–587
and oat sandwich bread, 605
Brazilian black beans and rice, 469
Brazil nuts, 297
Bread(s). See also Quick breads; Yeast breads
corn, 580–581
fresh, crumbs, 678 V
no-knead, 601–602
ideas for, 601
science behind, 601
tomato and, salad, 61 V
zucchini, 583–584
additions for, 583–584
Bread cheese, 556
Bread crumbs
baked ziti with garlicky, 330 V
cauliflower salad with olives and, 65–66 V
chickpeas in their own broth with crisp, 455 V
fresh, 678 V
Mario Batali’s vegetarian ragù, 323
pasta with, 312
caramelized onions and, 320 V
toasted, in salad, 35
Breaded and panfried eggplant (of any other vegetable), 161–163
Breaded sautéed cauliflower, 189
Bread flour, 573
Bread salad with greens, 61
Breadsticks, 606
Breakfast
burritos, 533
grains for, 420–424
best granola, 421–422
customizing granola, 421
jook, 424
additions to, 424
toppings for, 424
oatmeal or other creamy breakfast cereal, 423–424
puffed cooked, 422
puffed uncooked, 422
stir-ins for oatmeal and other cooked, 423
pizza, 614
polenta “pizza,” 392
Brick tofu, 482
Brie
in fruit, cheese, and nut combos, 39
for twice-baked potatoes, 232
Brined fresh cheese, 569
Broad beans, 431
Broccoli, broccolini, and broccoli raab, 149, 179–181
boiled or steamed, 153
in braised tofu and peas in curried coconut milk, 493
buying and storing, 180
in cooked grains, 398
cooking, 180
cream of, soup, 116
doneness, 180
flat omelet with, 530–531
in fried rice, 381
grilling, 166
hollandaise sauce for, 675
marinated, 91
in mashed favas, 466
navy beans and, 446
or cauliflower and pesto gratin, 173
pasta with, 322–323 V
elevation, 322
in pho, 130
pizza with tomato sauce, mozzarella, and, 614
preparing, 180
provolone and, bake, 558
purée, 152
puréed, for twice-baked potatoes, 232
in quiche, 538
raab
beans and greens, 444 V
chickpeas and, 444 V
with garlic and pecorino, 181 V
in risotto, 379
roasted quinoa with, 412
Roman style, 180–181 V
salads, roasted, with tahini dressing, 68 V
stir-fried tofu with, 491
in stir-fried vegetables, 155
Broiled eggplant, 201 V
Broiled peaches, 720
Broiled tofu, 486 V
Broiling, 28
of fruits, 272
of vegetables, 163–165
veggie burgers, 507
Brownies, flourless, 692
Brown lentils, 449
cabbage and, 446
pancakes, 478
Brown long-grain rice, green gumbo, 113
Brown rice, 367–368 V
stuffed tomatoes, 262
Brown rice pasta, 309
Brown rice pilaf with two mushrooms, 375–376
Brown rice syrup, in customizing granola, 421
Brown sauce, 676 V
Brown sugar, 682
in customizing granola, 421
Bruschetta, 623–624 V
spreads for, 624
with tomatoes and basil, 624
toppings for, 624
Brushes, 18
Brussels sprouts, 183–184
braised and glazed, 183
buying and storing, 183
cooking, 183
doneness, 183
gigantes with, 441
mashing with potatoes, 235
preparing, 183
roasted, with garlic, 183–184 V
salad, 44 V
wild rice with, 418
Buckwheat, 398
flour, 575
in fresh pasta, 344
pasta, 310
spaetzle, 354
stew with tofu and kale, 416 V
buckwheat stew with tofu and kale, 416
basic, 407 V
beet burgers with ginger, 502 V
and beet pilaf, 408
chili, 408
as filling for tacos and burritos, 623
in tabbouleh, 76
Bulgur pilaf
with apricots and pistachios, 408
with vermicelli, 407–408
Bunching lettuce, 32
Burdock root, mixed rice, Japanese style, 388–389
Burger mix as ground “meat,” 506
“Burgers.” See also Veggie burgers
cheese, 564
Burritos
breakfast, 533
fillings and toppings for, 620, 623
ideas for, 620
rolling, 622
compound, 676
additions for, 676
cooking fried eggs, sunny side up or over easy in, 524
cultured, 553–554
grinding nuts into, 299
leeks braised in, 215–216
pasta with, sage, Parmesan and, 316
roasted nut, 299 V
sweet cream, 554
vegan substitutions for, 15
Butter-based sauces, 674–678
béchamel sauce, 8 ways, 675–676
compound butter, 676
additions to, 676
hollandaise sauce, 674–675
Butter beans, 431
Buttered cabbage, 185–186
Butterhead lettuce, 32
Buttermilk, 551–552
corn bread, 580–581
everyday, waffles, 547–548
fresh cheese, the easy way, 568–569
real ranch dressing, 673
Buttermilk biscuits, 587–588
additions to, 588
making, 587
Buttermilk ice cream, 731
Buttermilk pancakes, 543
Butternut squash
grain-fried, 162
and hazelnut pancakes, 254
mashing with potatoes, 235
pasta with, 322
pearl couscous tagine with caramelized, 411
purée, 152
ravioli, 349–350
Butter peas, 431
Buttery baked apples, 720
Buttery baked beans, 467
Buttery lentils and potatoes with curry, 453
croquettes, 475
Cabbage, 184–186
in braised tempeh, three ways, 513 V
in braised tofu and peas in curried coconut milk, 494
brown lentils and, 446
buttered, 185–186
buying and storing, 184
cannellini beans with, and pasta, 441
and carrot slaw, Mexican style, 43
chickpeas with, and pearl couscous, 441
in chopped salad, 37
cooking, 184
doneness, 184
as garnish for soba with dipping sauce, 338
as garnish for tortilla soup, 112
in green tea broth with udon noodles, 132
hot and sour soup, 112–113
in jook, 424
kimchi, 93 V
mashing with potatoes, 235
mixed whole-bean dal with, and walnuts, 451
in pho, 130
pie, 214
in potato and leek soup, 104
preparing, 184
raw beet salad with, and orange, 51
salad, with caramelized onion or fennel dressing, 40
salted, with Sichuan peppercorns, 93
salting, as salad addition, 48
sea slaw, 55
spicy no-mayo coleslaw, 4
stir-fried tofu with, 491
in stir-fried vegetables, 155
stuffed with lentils and rice, 184–185
stuffing, leaves, 184
wheat berry or other whole grain salad with, and mustard, 83
Cabbage slaw, mango and, quesadillas with sweet Thai sauce, 623
Cacioe pepe, 317
Café au lait, 766
Caffè breve, 766
Cake flour, 573
Cakes, 693–700
baby, 697
carrot, 696–697
cheese, 699–700
chocolate, 694
cup, 697
orange-almond, 697–698
plum-rosemary upside-down, 698–699
sweet rice and coconut, 699
yellow, 696
Calcium chloride as tofu coagulant, 484
Calcium sulfate as tofu coagulant, 484
Calzones, 615
fillings for, 615
Camembert cheese, in soup, 134
Campari ice pops, 739
Canary lentils, 449
Canela, 643
Cane syrup, 685
Cane vinegar, 633
Canned chickpea and saffron soup, 124
Cannellini beans, 430
with cabbage and pasta, 441
escarole and, 446
in farro and bean soup, 135
pasta e fagioli, 109–110
pasta with puréed beans, 325 V
radicchio and, 446
soup, 126–127 V
ideas for, 126–127
as topping for paella, 378
in wheat berry salad with cabbage and mustard, 85
Cannelloni, spinach-ricotta, 349 V
Cantaloupe
in fruit, cheese, and nut combos, 39
in tomato salad with rosemary, 58
Capers
bok choy with, olives, and garlic, 179
braised celery with tomato, olives, and, 192
breaded sautéed cauliflower with garlic, vinegar, and, 189
with chickpea fries, 480
in compound butter, 676
in egg salad or deviled eggs, 542
garlicky kale with capers and, 212
in green salad, 36
in potato salad, 70
sauce, 676
Cappuccino, 766
Carambola, 297
Caramel cake, 696
Caramelized butternut squash, pearl couscous tagine with, 411
Caramelized endive, kasha pilaf with, 414
Caramelized fennel dressing
bitter greens with, 40
cabbage salad with, 40
Caramelized leek soup, 101
Caramelized onions
in cheese or tofu dip or spread, 557
in cracker dough, 590
dressing cabbage salad with, 40
in omelets, 223
pasta with, 320
in stuffing pasta, 349
uses for, 223
in yeast bread, 604
Caramel latte, 766
Caraway, 642
orange-, scones, 589
in yeast bread, 604
Caraway seeds
in applesauce, 275
breadsticks with pine nuts and, 608
Cardamom, 642
in apple pie, 713
apricot-, tea, 760
biryani, 375
in cobbler toppings, 717
in frozen yogurt, 732
hot chocolate, 755
in oatmeal and other cooked grains, 420
in zucchini bread, 583
Carob, 687
Carotenoids, 149
Carrot(s), 186–188
adding marinated, to sushi bowls, 385
baby, as crudité, 92
balsamic-glazed, with garlic, 187
in braised tofu and peas in curried coconut milk, 493
buying and storing, 186
cabbage and, slaw, Mexican style, 43
cake, 696–697
in chopped salad, 36
-coconut soup, 119–120 V
cooking, 186
with dates and raisins, 187–188 V
doneness, 186
with dried apricots and chipotle, 188
fastest vegetable stock ever, 97
French-fried, 243
gnocchi, 352
jazzing up quick-glazed, 187
kasha with parsnips and, 414
marinated, 91
mashing with potatoes, 235
miso-, sauce with ginger, 654 V
mung bean dal with, cashews, and Thai basil, 454
mushroom stock, ">99–100
oatmeal, cookies, 689
-orange smoothie, 751
in pasta primavera, 319
in pho, 130
in potato and leek soup, 104
preparing, 186
pressed tofu salad, 496
pumpkin, and orange juice, 747 V
puréed, 152
for twice-baked potatoes, 232
quick-glazed, 186–189
raw beet salad with, and ginger, 51
in risotto, 379
roasted, with dates and raisins, 188
roasted vegetable stock, 99
salad with cumin, 43 V
in simplest seaweed salad, 53
sriracha, hummus, 465
tomato, and celery juice, 747 V
tortilla soup, 111
vegetable noodles, 310
vegetable stock, 97
Vietnamese omelet, 532
Cashews, 300–302
cheese, 302
cream, 300 V
fast, 302
in fruit, cheese, and nut combos, 39
mung bean dal with carrots, Thai basil and, 454
sweet potato and, gratin, 239
in twice-fried green beans, 208
Cassia, 643
Castelluccio lentils, 449
Catalan style, chickpeas in their own broth, 455
Cauliflower, 188–190
basic steamed, 188 V
boiled, 153
in braised tofu and peas in curried coconut milk, 493
breaded sautéed, 189
broccoli or, and pesto gratin, 173
buying and storing, 188
in cooked grains, 398
cooking, 188
doneness, 188
flat omelet with, 530–531
in fried rice, 381
grilling, 166
Manchurian, 189–190
marinated, 91
in mashed favas, 466
mixed whole-bean dal with, and almonds, 451
pasta with, 322–323
improving, 322
pearl couscous tagine, 411
potato and, gratin with crême fraîche or sour cream, 239
preparing, 188
in quiche, 538
in risotto, 379
Roman style, 180–181 V
salad, with olives and bread crumbs, 65–66 V
soups
cream of, 116
stir-fried tofu with, 491
in stir-fried vegetables, 155
whole roasted, with raisins and balsamic glaze, 190 V
Cave beans, 430
Cayenne pepper, 227
in cracker dough, 590
for hot corn, 195
in potato salad, 70
sprinkling flakes, on popcorn, 390
Ceci, 430
Celery, 192
braised, with tomato, olives, and capers, 192
braised lentils with, 448
buying and storing, 192
in chopped salad, 36
cooking, 192
cream of soup, 116
doneness, 192
-ginger seltzer, 745
Mario Batali’s vegetarian ragù, 323
mushroom stock, ">99–100
oven-braised, 192
in potato salad, 70
preparing, 192
pressed tofu salad, 496
rémoulade, 47–48
roasted vegetable stock, 99
soy-sesame marinated, 47
stir-fried, 154
tomato, carrot, and, juice, 747 V
vegetable noodles, 310
in wheat berry salad with cabbage and mustard, 85
Celery root, 192–193
buying and storing, 193
cooking, 193
doneness, 193
Mario Batali’s vegetarian ragù, 323
mashing with potatoes, 235
pan-roasted, with rosemary, 193 V
preparing, 193
red lentils and, 450
root vegetable salad with cumin, 43
“schnitzel,” 162
vegetable noodles, 310
white bean and, 460
Celery seeds, 643
Celiac disease, 573
Cellophane noodles with sweet soy sauce, 341
Ceylon cinnamon, 643
Chaat masala
with chickpea fries, 480
for hot corn, 195
red lentils with, 451
in twice-baked potatoes, 232
Cha dum yen, 762
Chai latte, 758
Chamomile-tangerine sorbet, 735
Champagne gelée with berries, 729
Champagne vinegar, 632
Channa dal, 430
Chapati, 591 V
grilled, 591
Chard, 193–194
braised, with olive oil and rice, 194 V
buying and storing, 193
chickpeas and, 446
cooking, 194
doneness, 194
pie, 212
preparing, 194
in risotto, 379
salad, 44
Charred salsa roja, 663
Chayote
as filling for tacos and burritos, 623
grilling, 166
rémoulade, 49
vegetable noodles, 310
Cheddar cheese, 555
apple pie with crust, 712
bake, 558
baked macaroni and cheese, 326–327
cheesy baked red bean cakes, 477
-chive biscuits, 588
in cobbler toppings, 717
in cracker dough, 590
fried eggs with, 525
in huevos rancheros, 535
-jalapeño breadsticks, 606
-jalapeño corn bread, 581
in mashed potatoes, 234
quesadillas, 620
stuffed baked apples, 720
for topping baked potatoes, 233
in waffle batter, 548
Cheese, 554–570. See also specific by name
all-purpose, 554–556
blue cheese, 555
cream cheese, 555
feta, 555
fresh soft goat, 555
grating, 554–555
ricotta, 555
baked eggs with onions and, 526
batter-fried, 559
bean-and-, 502
in bean salads, 73
in buttermilk biscuits, 588
curried, 564–565
enchiladas with red mole, 561–562
fresh, 568–569
the easy way, 568–569
finishing, 569
flavoring, 569
in fruit, cheese and nut combos, 39
greens with, nuts and, salads, 37
grilled, and watermelon skewers, 566
keeping shape during cooking, 556
making soy, 483
melting, 555–556
naked tamale with chile-, filling, 394–395
in oatmeal and other cooked grains, 420
omelet, 528–529
panfried, 562
roasted quinoa with potatoes and, 411–412
sauces to serve with fried, grilled, or broiled, 564
scramble, 569–570
scrambled eggs with, 524
in soup, 134
spinach and, samosas, 618
-stuffed baked apples, 720
Swiss-style, bake, 557–558
vegan substitutions for, 15
in yeast bread, 604
Cheesecake, 699–700
Cheesy baked red bean cakes, 477
Cheesy bean dip, 462
Cheesy chickpea fondue, 466
Cheesy corn chowder, 121
Cheesy cream of spinach soup, 119
Cheesy flat omelet, 530
Cheesy potato pancakes, 242
Cheesy puréed beans, 460
Cheesy zucchini pancakes, 254
Chemical extraction, 626
Cherries, 281
-almond cobblers, 716
in apple pie, 713
in balsamic syrup, 633
buying and storing, 281
-chocolate chunk oatmeal cookies, 689
cooking, 281
crisp, 717–718
in crunchy amaranth griddlecakes, 406
-port jam glaze, 705
preparing, 281
in scones, 589
types of, 281
in vinaigrette, 630
in waffle batter, 548
Cherry tomatoes
broiled, with herbs, 258 V
in fluffy cracked wheat, 417
gigantes with, 441
in green salads, 36
grilled cheese and watermelon skewers, 566
in pasta with broccoli, cauliflower, or broccoli raab, 322
pearl couscous salad, 86
salad with soy sauce, 58 V
Chervil, 635
in anything-scented peas, 226
in boiled potatoes, 233
in egg salad or deviled eggs, 542
in endive and blue cheese salad, 42
for hot corn, 195
in mayonnaise, 671
in potato salad, 70
on roasted red peppers, 228
in sautéed mushrooms, 218
buying and storing, 302
pasta, 310
preparing, 302–303
purée, 152
spaetzle, 353
wild rice with, 418
Chewy oatmeal raisin cookies, 689
Chia seeds, 303
fruit jam, 723
piña colada, pudding, 724
Chickpea flour, chickpea “tofu,” 500
Chickpeas, 430
bean crumbles, 679
beans and greens, 444 V
with cabbage and pearl couscous, 441
canned, and saffron soup, 124
chard and, 446
cheesy, fondue, 466
in chopped salad, 37
with creminis or shiitakes, 447
curried lentils with potatoes, and spinach, 453
curried rice with, 370
and eggplant purée, 460
falafel, 472–473 V
fondue, 465–466 V
additions to, 466
fondue and mushrooms, 624
as toast topper, 624
additions to, 480
cutting, 480
sauces to serve with, 480
hummus, 463 V
with jalapeños, 444
pasta e fagioli, 109–110
pasta with, 312
puréed beans, 325 V
pearl couscous salad, 86
pearl couscous tagine, 411
rice pilaf with, 372
rice with, 369–370 V
-ricotta gnocchi, 473–474
finishing, 474
saffron rice and, 370
salsa, 660
shortcut roasted, with rosemary and lemon zest, 472
simplest bean burgers, 502
spiced rice and almonds and, 370
in stuffing pasta, 349
in tabbouleh, 76
in their own broth with crisp bread crumbs, 454–455 V
tofu, 500 V
warm, salad with arugula, variation on, 75
Chicory, 202–205
bitter greens with maple-onion dressing, 40
buying and storing, 202
cooking, 202
doneness, 202
forms of, 33
in green salads, 32–33
preparing, 202
Chiffonade, 23
Chihuahua cheese, baked pinto beans, enchilda style, 469–470
Chilaquiles, 535–536
sauced, 535
Chile(s), 226–231. See also Pepper(s)
-bean quesadillas, 622
and black bean paste, 665
buying and storing, 226
in cheese bake, 558
with chickpea fries, 480
and coconut sauce, 667
cooking, 226
creamed poblanos, 229
doneness, 226
fresh cheese scramble with, 570
in fried rice, 381
-garlic paste, 665 V
grilling, 166
lexicon, 227
in mashed potatoes, 234
mayonnaise, 671
naked tamale with - cheese filling, 394–395
pan-grilled corn with, 198 V
paratha with cilantro and, 592
in pasta with broccoli, cauliflower, or broccoli raab, 322
pastes and sauces, 664–668
chile-garlic paste, 665 V
in cooked grains, 399
eight ways, variations on, 664–665
in fluffy cracked wheat, 417
in mashed potatoes, 234
in red curry paste, 667 V
smooth green chile sauce, Indian style, 666–667 V
spicy Indian tomato sauce, 667–668
using, 665
preparing, 226
ranch dressing, 672
rellenos, 229
in roasted sweet potato with red pepper vinaigrette, 71
sautéed kohlrabi with, 214 V
-scallion sauce, 632
scrambled tortillas with scallions and, 535
in spicy no-mayo coleslaw, 4
in veggie burgers, 501
-yogurt sauce, 667
Chilean salsa, 660
Chiles rellenos, 229
grilled, 231
Chili
bulgur, 408
espresso black bean, 456–457 V
tempeh, with black beans, 517–518
Chili beans, 432
Chili non carne, 455–456 V
croquettes, 475
as filling for tacos and burritos, 623
Chili powder, 648 V
in cheese or tofu dip or spread, 557
with chickpea fries, 480
for hot corn, 195
in mayonnaise, 671
in seasoning vegetable crisps, 163
Chimichurri sauce, 638
with chickpea fries, 480
Chinese black vinegar, 632
Chinese broccoli, 180
Chinese egg noodles, 331
cold sesame or peanut noodles, 332
in improvising noodle bowl, 333
Chinese kale, 180
Chinese parsley, 635
Chinese peppercorns, 646
Chinese style bean salad, 72
Chinese-style fresh noodles, 356
Chipotles
in applesauce, 275
baked beans, 467
black bean purée with, 460
carrots or parsnips with dried apricots and, 188
paste, 665
pumpkin soup with, 121
in vinaigrette, 630
Chips
fried plantain, 280 V
nori, 247–248 V
potatoes, 242
tortilla
baked, 596
fried, 596
Chirshi, 384
Chives, 635
for boiled potatoes, 233
cheddar-, biscuits, 588
with chickpea fries, 480
in cooked grains, 399
in crunchy amaranth griddlecakes, 406
in egg salad or deviled eggs, 542
fried tofu wontons with ginger and, 359 V
for hot corn, 195
in mashed favas, 466
in mashed potatoes, 234
in mayonnaise, 671
orange-, biscuits, 588
in potato salad, 70
in sautéed mushrooms, 218
for topping baked potatoes, 233
in yeast bread, 604
Chocolate, 685–687
banana-, ice cream, 732
banana bread with orange and, 583
cakes, 694
cheese enchiladas with red mole, 561–562
chia pudding, 726
chili, 457
chopping or shaving, 687
chunk cookies, 688
cherry-, 689
oatmeal-, cookies, 689
dark, 686
flourless brownies, 692
in frozen yogurt, 732
flourless brownies, 692
ganache, 705–706
hot, 755–756
flavored, 755–756
ice cream, 730
melting, 687
Mexican, tofu pudding, 726–727 V
milk, 686
-orange tofu pudding, 726
pancakes, 543
in pasta dough, 345
pudding, 724
-raspberry tofu pudding, 727
in scones, 589
storing, 687
unsweetened, 686
for vegans, 687
white, 686–687
zucchini bread, 583
Chocolate chips, peanut-butter- cookies, 690
Chopped salad, 36–37 V
additions to or substitutions for, 37
Chopped white cauliflower with balsamic glaze and raisins, as toast topper, 624
Chopping, 21–22
Chorizo, tofu, 497
Chowder, corn, 121–122
Chutneys, 668–670
with chickpea fries, 480
cilantro-mint, 668 V
coconut, 670
in cooked beans, 434
raw onion, 668 V
in twice-baked potatoes, 232
in yogurt, 553
Cider, apple pie, 712
Cider vinegar, 632
Cilantro, 635
with chickpea fries, 480
in cooked beans, 434
in cooked grains, 399
in cracker dough, 590
edamame with tomatoes and, 436–437 V
in egg salad or deviled eggs, 542
in mashed favas, 466
in mashed potatoes, 234
in mayonnaise, 671
-mint chutney, 668 V
paratha with chiles and, 592
purée, 638
sea slaw, 55
summer rolls, 618
tempeh chili with black beans, 517–518
tempeh hash, 515
in tortilla soup, 112
in yeast bread, 604
Cinnamon, 643
apple or pear compote with raisins and, 721
in cobbler toppings, 717
in frozen yogurt, 732
glaze, 703
in infusing simple syrup, 684
maple-, granola bars, 693 V
in oatmeal and other cooked grains, 420
poached apples, 718
tea, 761
in waffle batter, 548
whipped cream, 701
in zucchini bread, 583
Citronella root, 636
Citrus
mint-, tea, 760
-pickled ginger, 207
rice salad, 77
-spice crumble topping, 711
whipped cream, 701
Citrus fruits. See also Lemon(s); Lime(s); Orange(s)
grilling, 273
preparing, 292
Citrus sprinkle, 651
in cheese or tofu dip or spread, 557
sprinkling on popcorn, 390
Citrus zest
in buttermilk biscuits, 588
in cobbler toppings, 717
in fresh cheese, 569
in frozen yogurt, 732
in infusing simple syrup, 684
in mayonnaise, 671
Classic onion soup with cheese croutons, 101
Cloves, 643
in apple pie, 713
in applesauce, 275
in cobbler toppings, 717
in five-spice powder, 649 V
in infusing simple syrup, 684
in zucchini bread, 583
Coarse sugar, 682
Cobblers
additions to toppings, 717
apricot, 716–717
baking filled, 709
tomato, 261
Cocoa powder, 686
Coco blanc, 433
Coconut
in anything-scented peas, 226
-avocado soup, 146
“bacon” bits, 220
banana-, pancakes, 543
-braised vegetables, 156 V
buying and storing, 304
chile and, sauce, 667
chutney, 670 V
coconut-lentil soup with vegetables, 127
coconut rice with bits, 368
crumble topping, 712
curry vinaigrette, 631
-fried plantains, 162
frozen yogurt, 732
glaze, 703
granola bars, 693
ice cream, 730
mango-
ice pops, 739
sorbet, 736
milk, 304 V
mung bean dal with apples
mint, and, 453 V
no-bake fruit and, crust, 711
in oatmeal and other cooked grains, 420
oil, 627
pancakes, 543
pineapple-, smoothie, 751
preparing, 304
pudding, 724 [cv]
rice, 368–369 V
for summer rolls, 620
rice pudding, 727
soups
carrot-, 119–120 V
-lentil, with vegetables, 127 V
sweet, 742 V
sticky rice with shallots and, 372
sweet potato, cake, 697
sweet rice and, cake, 699
tahini sauce, 305
vinegar, 633
in waffle batter, 548
Coconut milk, 14
bean threads with mint and, 334 V
black Thai rice with edamame and, 388
braised tempeh, three ways, 513 V
braised tofu and peas in curried, 493–494 V
carrot-coconut soup, 119–120 V
coconut-lentil soup with vegetables, 127
curried eggplant with, 199
more ideas for, 494
quick coconut-braised vegetables, 156
spinach with tofu and, 252 V
sticky rice with soy sauce and, 372
twice-baked potatoes, 232
vegan icing, 702–703
winter squash with, and curry, 264
Coconut sugar, 682–683
Coffee, 762–765
cold brew, 765
enjoying, 766
gelée, 729
granita, 737
grinding beans, 762–763
ice cream, 730
Coffee beans in infusing simple syrup, 684
Coffee soda, 766
Colander, 17
Cold brew coffee, 765
Cold fiery noodles, 334
Cold ginger noodles, 334
Cold mustard sauce, 671
Cold sesame or peanut noodles, 332
Cold soups, 144–146
cool yogurt, with nuts, 144
smooth gazpacho, 144 V
ultra-fast avocado, 146
Collards, 210–214
buying and storing, 210
in cannellini (or any bean) soup, 127
cooking, 210
doneness, 210
flash-cooked, with lemon juice, 210–211 V
garlicky, with olives and pine nuts, 211–212
in jook, 424
in mashed favas, 466
in minestrone, 109–110
in miso soup, 141
peanutty vegetable soup, 115–116
preparing, 210
in risotto, 379
stir-fried tofu with, 491
with tahini, 211 V
Compotes, fruit, 721 V
Compound butter, 676
additions for, 676
for twice-baked potatoes, 232
Condiments, 16
Confectioners’ sugar
cream cheese frosting, 702
lemon glaze, 703
vegan icing, 702–703
Congee, 424
Congo beans, 432
Consommé, borscht, 105
Cooked tomatillo salsa, 663–664 V
for huevos rancheros, 533
for poaching eggs, 526
for stewing hard-boiled eggs, 538
Cooked vegetable salads, 61–71
cauliflower, with olives and bread crumbs, 65–66 V
eggplant, with miso, 66 V
grilled eggplant, with garlic and saffron mayonnaise, 67–68
grilled or broiled portobello, with soy vinaigrette, 65 V
mushroom, Italian-American style, 62 V
pan-roasted corn, with black beans, 62 V
potato, 70 V
additions to, 70
ratatouille, 66–67 V
roasted broccoli, with tahini dressing, 68 V
roasted sweet potato, with red pepper vinaigrette, 71 V
Cookies and bars, 687–693
chocolate chunk cookies, 688
fig Bittmans, 690
flourless brownies, 692
no-bake fruit and cereal bars, 693
no-bake granola bars, 692–693
oatmeal raisin cookies, 688–689
peanut butter cookies, 689–690
Cooking
baking, 28
basics of, 24–28
beans, 434
blanching, 24
boiling, 24
braising, 27
broiling, 28
cheese that keeps shape during, 556
deep-frying, 26–27
deglazing, 27
grilling, 28
with juice, 748
panfrying, 25–26
parboiling, 24
roasting, 27
sautéing, 25–26
simmering, 24
steaming, 25
stir-frying, 26
Cool yogurt soup with nuts, 144
Coriander, 643
in applesauce, 275
in cracker dough, 590
Coring, 23
arepas, 198
baked black beans and, enchilada style, 470
in buttermilk biscuits, 588
buying and storing, 194
chowder, 121–122
on the cob, grilled or roasted, 195–196
cooking, 195
cornhusk tamales, 395
cornmeal, 389
crunchy, guacamole, 174 V
doneness, 195
filling omelets with roasted, 529
flavorings for hot, 195
flour, 389
in fried rice, 381
fritters, 196
sauces for, 198
grilling, 166
hominy, 390
posole with beans, 394
in jook, 424
masa harina, 389
naked tamale with chile-cheese filling, 394–395
pancakes, Thai style, 196
sauces for, 198
pan-grilled
with chile, 198 V
with tomatoes, 198
pan-roasted salad with black beans, 62
polenta, 391
dishes to serve on top of, 392
popcorn, 390
sprinkles for, 390
posole with beans, 392 V
preparing, 194
purée, 152
salad with tomatoes
feta, and mint, 52
salsa, 662
steamed, on the cob, 195
in stir-fried vegetables, 155
stuffed winter squash with quinoa, and tomatoes, 266 V
tortilla soup, 111–112
in waffle batter, 548
Corn bread, 580–581
salad, 61
and cornmeal pastas, 310
Cornhusk tamales, 395
Cornmeal, 14, 389, 398, 399, 574
blueberry muffins, 586
in cobbler toppings, 717
polenta, 391
Corn salad with tomatoes, feta, and mint, as toast topper, 624
Corn tortillas, 595–596
cheese enchiladas with red mole, 561–562
chilaquiles, 535–536
huevos rancheros, 535
tortilla soup, 111–112
Corny corn bread, 581
Cotjia in fruit, cheese, and nut combos, 39
Cottage cheese
fresh, 569
pancakes, 546
for topping baked potatoes, 233
Cottonseed oil, 626
basic, 407 V
and cheese “burgers,” 564
chickpeas with cabbage and, 441
pearl
pilaf with almonds and olives, 410 V
salad, 86 V
tagine, 411V
salad, with fennel and raisins, 88–89 V
-stuffed tomatoes with harissa and olives, 262
Couscous pilaf with almonds and olives, 410 V
Couscous tagine, 411 V
Cowpeas, 430
crumble topping, 712
fluffy, with mustard and tarragon, 416–417
additions to, 417
Cracker crumb crust, baked beans with, 467
Crackers
cream, 590
mix-ins for, 590
simplest, 589–590
soda, 590
unleavened, 589–596
Cranberries, 281–282
in apple pie, 713
buying and storing, 281
in crunchy amaranth griddlecakes, 406
-ginger muffins, 586
in kale salad, 44
orange-, spice compote, 721
-orange crisp, 717
-orange soup, 740
-orange tea, 760
preparing, 281
relish with orange and ginger, 281–282 V
sauce with orange and ginger, 281–282
in waffle batter, 548
Cranberry beans, 431
mushrooms and, 447
Cream, 552
autumn millet bake with, 414
-braised potatoes, 238
cashew, 300
heavy, vanilla custard ice cream, 729–730
-roasted onion halves, 224
sautéed kohlrabi with horseradish and, 214
Cream cheese, 555
in cheese dips or spreads, 558
in cracker dough, 590
in mashed potatoes, 234
in scrambled eggs, 524
sweet potato and, gratin, 239
for topping baked potatoes, 233
for twice-baked potatoes, 232
Cream cheese frosting, 702
Cream crackers, 590 V
Creamed poblanos, 229
Creamier refried beans, 462
Creaminess, adding of fat to add, to raw vegetable salads, 52
Cream of soups
broccoli or cauliflower, 116
celery, 116
other greens, 116
spinach, 116
tomato, 107
Creamy, lemony pasta, 317
Creamy all-fruit sorbet, 736
Creamy bean dip, 462
Creamy cilantro-mint chutney, 670
as crudité dip, 92
Creamy peanutty vegetable soup, 115–116
Creamy potato (or sweet potato) and leek soup, 102
Creamy soups, 116–122
carrot-coconut, 119–120 V
corn chowder, 121–122
cream of spinach, 116
pumpkin (or winter squash), 120–121
Creamy vegan frosting, 703
Creamy vodka sauce, 313
Creamy wintertime tomato soup, 108
Crème fraîche, 552
cultured butter, 553–554
in mac and cheese combo, 327
potato and cauliflower gratin with sour cream or, 239
Creole curry, 113
Crimson lentils, 449
Crisp(s)
baking filled, 709
cherry, 717–718
vegetable, 163
Crisp French toast, 550–551
Crisp-fried bean sprouts, 176 V
Crisp marinated tofu, 496
Crisp panfried tofu, 486 V
Crisp shredded hash brown salad with red pepper vinaigrette, 71
Crisp topping and garnishes, 678–680
croutons, 678–679 V
crumbles, 679
fresh bread crumbs, 678 V
Croquettes
baked white bean cakes, 477
bean, 474–475
potato, 242–243
turning leftover bean dishes into, 475
Crostini
spreads for, 624
toppings for, 624
Croutons, 678–679 V
cauliflower soup, Italian style, 102
cheese, classic onion soup with, 101
cubed, in salad, 35
tofu, 497 V
warm spinach salad with, 37, 82
tomato salad with hard-boiled eggs, 57–58
Crudités, 92
dips to serve with, 92
easy and attractive preparations, 92
Crumbled grains, 679
Crumbles, 679
in salad, 35
tofu, 497 V
Crunchier pizza dough, 610
Crunchy amaranth griddlecakes, 404
additions to, 406
Crunchy corn guacamole, 174 V
Crunchy crumbled tempeh, 512–513 V
as topping for Japanese-style summertime pasta salad, 86
Crunchy granola
no-bake fruit and cereal bars, 693
no-bake granola bars, 692–693
Cuban style, chickpeas in their own broth, 455
Cubed croutons, 679
Cucumber(s)
adding marinated to sushi bowls, 385
in chopped salad, 37
cold sesame or peanut noodles, 332
cool, -yogurt soup with nuts, 144
as crudité, 92
farro, salad, 80
farro salad with, and yogurt-dill dressing, 77
in fried rice, 381
as garnish for soba with dipping sauce, 338
-ginger seltzer, 745 V
-honey sorbet, 735
in Japanese-style summertime pasta salad, 85
-melon ice pops, 739
-mint seltzer, 745
quickest pickled, 89
salad, Korean style, 49
salad with soy and ginger, 49 V
salsa, 662
salting, as salad addition, 48
scallion marinated, 47
sea slaw, 55
seeding, 49
in simplest seaweed salad, 53
spicy Korean-style pickles, 91
for summer rolls, 620
vegetable noodles, 310
wild rice salad with, and yogurt, 80
Cultured butter, 553–554
Cumin, 643
in applesauce, 275
carrot salad with, 43
in cracker dough, 590
root vegetable salad with, 43
in yeast bread, 604
Cupboard, setting up, 12–14
Cupcakes, making, 697
Currants
orange-, biscuit, 588
rice pilaf with, 372
spinach with, and nuts, 250 V
Curried amaranth griddlecakes, 406
Curried baked beans, 469
Curried carrot-coconut soup, 120
Curried cheese, 564–565
Curried lentils with potatoes, chickpeas, and spinach, 453
Curried pearl couscous pilaf, 410
Curried rice cakes, 341
Curried rice with chickpeas, 370
Curried stir-fried potatoes, 239 V
Curried tofu jerky, 497
Curry
buttery lentils and potatoes with, 453
coconut, vinaigrette, 631
green, paste, 666
lentils and potatoes with, 451
peanut sauce, 659
ranch dressing, 672
red, paste, 666 V
sauce, 676
winter squash with coconut milk and, 264
Curry powder
with chickpea fries, 480
in cooked beans, 434
in fried rice, 381
in mashed potatoes, 234
twice-baked potatoes, 232
in vegetable crisps, 163
in waffle batter, 548
Curry tahini sauce, 305
Customizing granola, 421
Cutting boards, 16–17
Cutting lettuce, 32
Daikon radish. See also Radishes
in Korean-style vegetable soup, 115
in pho, 130
purée, 152
in stir-fried vegetables, 155
in summer rolls, 620
as topping for Japanese-style summertime pasta salad, 86
Dairy, 551–554
buttermilk, 551–552
cream, 552
crème fraîche, 552
half-and-half, 552
milk, 551
pasta with, 316–317
butter, sage, and Parmesan, 316–317
creamy, lemony, variations on, 317
sour cream, 552
UHT milk, 551
Dals
cooking and eating, 450
mixed whole-bean, with walnuts, 451
mung bean
with apples, coconut, and mint, 453
simplest, 450
Dandelions
in green salad, 33
in mashed favas, 466
Dark chocolate, 686
in flourless brownies, 692
in frozen yogurt, 732
Darker bran muffins, 586
Dashi, 100
-boiled tofu, 485
dipping sauce, 657
additions to, 657
Dates, 282
in balsamic syrup, 633
in bulgur beet burgers with ginger, 502
buying and storing, 282
cooking, 282
in kale salad, 44
preparing, 282
in roasted carrots or parsnips with, and raisins, 188 V
Date sugar, 683
Deep-fried tofu, 487 V
Deglazing, 27
Demerara, 682
Desserts
cakes, 693–700
baby, 697
carrot, 696–697
cheese, 699–700
chocolate, 694
cup, 697
orange-almond, 697–698
plum-rosemary upside-down, 698–699
sweet rice and coconut, 699
yellow, 696
chocolate, 685–687
chopping or shaving, 687
dark, 686
melting, 687
milk, 686
storing, 687
unsweetened, 686
for vegans, 687
white, 686–687
cookies and bars, 687–693
chocolate chunk cookies, 688
fig Bittmans, 690
flourless brownies, 692
no-bake fruit and cereal bars, 693
no-bake granola bars, 692–693
oatmeal raisin cookies, 688–689
peanut butter cookies, 689–690
frostings and toppings, 700–706
chocolate ganache, 705–706
cream cheese frosting, 702
jam glaze, 703
lemon glaze, 703 V
vegan icing, 702–703
whipped cream, 700–701
flavoring, 701
making ahead of time, 702
stages of, 701
frozen, 729–739
food processor fruit sorbet, 736
fresh fruit sorbet, 732
fruit granita, 736–737 V
ice cream flavors, 730–731
making sorbet or ice milk flavors, 734–735
no-machine banana-mango ice cream, 731–732 V
vanilla custard ice cream, 729–730
yogurt, 732
mix-ins for, 732
fruit, sauces and jams, 718–723
baked apples, 718
broiled peaches, 720
fruit compote, 721 V
fruit jam, 722–723 V
fruit sauce, two ways, 722
poached pears, 718 V
roasted figs with mascarpone, 720–721
pies, cobblers, and crisps, 706–718
apple pie, 712–713
additions to, 713
apricot cobbler, 716–717
additions to toppings, 717
blueberry pie, 713–714
cherry crisp, 717–718
flaky piecrust, 709–710
making crusts, 706–709
no-bake fruit and nut crust, 711 V
pear galette, 714
sweet crumble topping, 711–712
vegan piecrust, 710 V
puddings and gelées, 723–729
cinnamon-nut rice pudding, 727
coating back of a spoon and, 724
lemon-lime gelée, 727
Mexican chocolate tofu pudding, 726–727 V
piña colada chia pudding, 724
vanilla pudding, 723–726
simple syrup, 685 V
soups, 739–742
rhubarb-orange, 740
sweet coconut, 742 V
sweeteners for, 682–685
granulated, 682–683
liquid, 683–685
Deviled eggs, 541–542
curried, 542
flavoring, 542
jalapeño, 542
vegetable-stuffed, 542
Dicing, 23
Dijon mustard in compound butter, 678
with chickpea fries, 480
in cracker dough, 590
in farro salad with cucumber and yogurt-, dressing, 77
in mashed favas, 466
“pesto,” 638 V
in potato salad, 70
purée, 638
in yeast bread, 604
Dipping sauces
arame and bean threads with ponzu, 56–57 V
basil, 654
Korean-style soy and sesame, and marinade, 656–657 V
for precooked tofu or seitan, 490
for seitan, 490
simple miso, 653
soba with, 338
garnishes for, 338
Dips
bean
humus, 463 V
refried, 462 V
blue cheese, 556–557
cheese, 558
to serve with crudités, 92
yogurt sauce as, 673
Dried fruit compote, 721
Drip makers, 763
Dry-baked croutons, 680
Drying fruit, 272
Dry ingredients, measuring, 19
Dulse, 244
Dumplings
making, 354
sauces for, 346
steamed, 356–357
stuffing and sealing half moon-shaped, 357
vegan herbed, for soup, 354–355 V
wrappers for, 355–356 V
Earl grey pudding, 724
Edamame, 433. See also Soy beans
black Thai rice with coconut milk and, 388
cheese scramble, 569–570
frozen, -bok choy soup, 122
in green tea broth with udon noodles, 132
hot and sour, with tofu, 438 V
hummus, 465
Japanese rice with stiitakes, sea greens and, 387–388 V
quick-cooked
with fishless fish sauce, 437
with green tea, 437
with kombu dashi or soy sauce, 437
with ponzu, 437
with sea greens, 437
salad, with seaweed “mayo,” 75 V
steamed gyoza with sea greens and, 357
with tomatoes and cilantro, 436–437 V
with tomatoes and olives, 437
wasabi, 472
baked (“shirred”), 526
with onions and cheese, 526
oven poached, 526
breakfast burritos, 533
breakfast pizza, 614
buying, 520–521
certified humane, free farmed, animal welfare approved, and animal care certified, 521
organic, 520–521
chilaquiles, 535–536
sauced, 535
deviled (or stuffed), 541–542
curried, 542
flavoring, 542
jalapeño, 542
vegetable-stuffed, 542
Florentine, 528
lighter, 528
French toast, 550–551
fresh cheese scramble with, 570
fried
pasta with, 317
sunny side up or over easy, 524–525
simple ideas for, 525
tomato salad with, 58
fried rice with or without, 380–381
in giving soups body, 125
hard-boiled, 521
deviled (or stuffed) eggs, 541–542
in egg salad, 521
fresh fava beans with croutons and, 438, 440
in fried rice, 381
in jook, 424
in oatmeal and other cooked grains, 420
in quick tomato curry sauce, 536
in red curry stew, 536
in roasted beet borscht, 104
sauces for, 536
in soba with dipping sauce, 338
tomato salad with, 57–58
as topping for Japanese-style summertime pasta salad, 86
huevos rancheros, 533
with red mole, 535
simplest, 535
medium-boiled, 523
omelets
cheese, 528–529
flat
with cauliflower or broccoli, 530–531
cheesy, 530
filling combinations for, 530
Greek style, 531
Mexican style, 531
with frozen vegetables, 531
ideas for filling, 529
paneer and Spanish, Indian style, 529
paneer and spinach, 529
simplest, 528–529
Spanish, 529
vegan, 529–530 V
Vietnamese, 532
paella with tomatoes and, 376, 378
pasta frittata, 532–533
basic, 532
peeling, 523
poached, 525–526
hollandaise sauce for, 675
in oatmeal and other cooked grains, 420
sauces for, 526
soup, 142
in tomato curry sauce, 536
in tomato salad, 58
as topping for Japanese-style summertime pasta salad, 86
quiche
cheese, 536–537
leftovers for filling, 539
mosty vegetable vegan, 539
vegetables in, 536
flavoring, 542
French-style, 541
hard-boiled eggs for, 521
mayo-less, 541
as spread for bruschetta or crostini, 624
tofu, 541
sauces for Mexican breakfast dishes, 533
scrambled, 523–524
additions to, 524
with cheese, 524
in green tea broth with udon noodles, 132
grilled or broiled tomatoes and, Chinese style, 258
roasted red peppers with, 228
as topping for Japanese-style summertime pasta salad, 86
separating, 546
shakshuka, 536
simplest, 528–529
soft-boiled, 523
Spanish, 529
storing, 521
tortillas
scrambled, with scallions and chiles, 536
Spanish, 531–532
spinach, 531–532
vegan, 529–530 V
substitutions for, 15
Vietnamese, 532
yolks, vanilla custard ice cream, 729–730
Egg drop soup
hot and sour, 113
more ideas for, 142–143
Eggless matzo balls, 361 V
Eggless pad Thai, 336 V
Eggless pasta dough, 345–346
Egg “noodle” soup with mushrooms, 143–144
Eggplant, 198–202
adding grilled or panfried to sushi bowls, 385
“bacon,” 218
boiled or steamed, 153
braised tofu with shiitakes and, 491 V
breaded and panfried, 161–163
buying and storing, 199
cheese bake, 558
chickpea and, purée, 460
cooking, 199
doneness, 199
as filling for tacos and burritos, 623
in fried rice, 381
gnocchi, 352
grilled, with the simplest yogurt sauce
grilled or broiled, 201 V
grilling, 166
as inappropriate for juicing, 744
Parmesan, 202
pearl couscous pilaf, 410
as pizza topping, 614
preparing, 199
puréed, 152
for twice-baked potatoes, 232
in quiche, 536
quick coconut-braised vegetables, 156
quickest pickled, 89
ratatouille, 156–157 V
salad
grilled, with garlic and saffron mayonnaise, 67–68 V
with miso, 66 V
ratatouille, 66–67 V
sesame-fried, 162
skillet, 199 V
slices with garlic and parsley, 201–202 V
smoky, and zucchini soup, 110–111 V
vegan breaded and panfried, 162
Egg rolls
making, 354
wrappers for, 355–356
Egg soups, 141–144
egg drop, many ways, 141–142 V
ideas for, 142–143
egg “noodle,” with mushrooms, 143–144
using in, 143
Egg whites
beating, 547
folding, 546
Egg yolks, vanilla custard ice cream, 729–730
Electric mixer, 18
Emmental cheese, 555
baked macaroni and cheese, 326–327
in waffle batter, 548
Enchiladas, cheese, with red mole, 561–562
Enchilada style, baked pinto beans, 469–470
Endive, 202–205
bitter greens with maple-onion dressing, 40
and blue cheese salad, 42
braised, 203 V
buying and storing, 202
cooking, 202
as crudité, 92
doneness, 202
grilling, 166
kasha pilaf with caramelized, 414
preparing, 202
Endosperm, 572
English muffins, 605–606
Epazote, 635
in cooked beans, 434
in mayonnaise, 671
Epson salt as tofu coagulant, 484
Escarole, 202–205
in bitter greens with maple-onion dressing, 40
braised, 203 V
buying and storing, 202
cannellini beans and, 446
cooking, 202
doneness, 202
frozen fava-, soup, 122
kasha with, 414
in mashed favas, 466
preparing, 202
salad, 44
Espresso, 765–766
black bean chili, 456–457 V
chocolate, cake, 694
con panna, 766
enjoying, 766
macchiato, 766
sorbet or ice milk, 734
steaming and frothing milk for, 766
Viennese, 766
Estate, pasta, 320
Ethiopian style, braised lentils, 448
Even richer mushroom stew, 108
Everyday buttermilk waffles, 547–548
Everyday pancakes, 542–543
Expeller-pressed oils, 626
Extra virgin olive oil, 12, 627
Faba beans, 431
Falafel, 472–473 V
crumbles, 679
Fall vegetables, quick wheat or rye berry stew with, 418
and bean soup, 135 V
puffed cooked grains, 422
salad with cucumber and yogurt-dill dressing, 77
in tabbouleh, 76
Fast bean dip, 462
Faster French bread, 600
Fastest vegetable stock ever, 97 V
Fast horchata, 752–754
Fast nut burgers, 507
Fast tomato sauce, 312
with chickpea fries, 480
for eggplant Parmesan, 202
with fried, grilled, or broiled cheese, 564
for pasta frittata, 532
for pizza with tomato sauce and mozzarella, 613–614
for poaching eggs, 526
for stewing hard-boiled eggs, 538
tweaking, 313
for twice-baked potatoes, 232
for vegetable lasagne, 328
Fats
addition of, to raw vegetable salads for creaminess, 52
health and, 626
hydrogenated, 626
monounsaturated, 626
oils high in, 627
polyunsaturated, 626
oils high in, 627
saturated, 626
oils high in, 627
trans, 626–627
zero trans, 627
Fava beans, 431
dips, 463
falafel, 472–473 V
fresh, with eggs and croutons, 438
fried, 470 V
frozen, –escarole soup, 122
mashed, 466 V
in pasta primavera, 319
preparing fresh, 440
with scallions, 444
Fennel/fennel bulb
bitter greens with caramelized, dressing, 40
in chopped salad, 37
couscous salad with, and raisins, 88–89
five-spice powder, 649 V
frying, 160
green lentils and, 446
grilling, 167
lemon-sorbet, 735
lima bean purée and orange juice, 460
in potato salad, 70
prepping, 88
seeds, 644
Fenugreek seeds, 644
Feta cheese, 555
in cooked grains, 399
in corn salad with tomatoes, mint, and, 52
in cracker dough, 590
in dips or spreads, 558
in fresh favas with, and croutons, 440
in fruit, cheese, and nut combos, 39
in green salad, 36
in mashed favas, 466
in soup, 134
in watermelon and tomato salad, 58
Fève beans, 431
Fiery yogurt sauce, 674
50 percent whole wheat sandwich bread, 605
Figs, 282
balsamic, with watercress, 39
in balsamic syrup, 633
Bittmans, 690
buying and storing, 282
cooking, 282
grilled fresh cheese with, 566
grilling, 273
preparing, 282
roasted, with mascarpone, 720–721
in scones, 589
Filled breads, 614–620
calzones, 615
fillings for, 615
lentil samosas, 617–618
summer rolls, 618
fillings for, 620
Filled tortillas, 620–624
fillings and topping for, 620
Fillings
for calzones, 615
for summer rolls, 620
for tacos, burritos, and quesadillas, 620
Filter brewers, 763
Fishless fish sauce, 155, 656 V
bean threads with coconut milk and mint, 334
pad Thai, 336
quick-cooked edamame with, 437
Five-layer avocado salad, 51–52
Five-spice powder, 649 V
in vegetable crisps, 163
Flageolets, 431
French style, 454
Flaky piecrust, 709–710
Flash-cooked kale or collards with lemon juice, 210–211 V
chapati, 591
grilled, 591
paatha, 592 V
aloo, 592
shaping, 592
Flavored ganache, 705
in cooked grains, 399
flavor ingredients, 628
in green salad, 36
in pizza dough, 610
for topping baked potatoes, 233
Flavoring(s)
for anything-scented peas, 226
for applesauce, 275
for beans, 434
for cheese or tofu dip, or spread, 557
for deviled (or stuffed) eggs, 542
for fresh cheese, 569
for hot corn, 195
for mashed potatoes, 234
for mayonnaise, 671
for pasta dough, 345
for pizza, 610
for refried beans, 462
for scones, 589
for water for soups, 98
for whipped cream, 701
for winter squash, 264
for yogurt, 553
Flaxseed oil, 626
Florentine eggs, 528
lighter, 528
bleached versus unbleached, 573
containing gluten, 572–574
all-purpose, 572–573
barley, 574
bread, 573
cake and pastry, 573
magic of, 573
rye, 574
spelt, 574
white whole wheat, 574
whole wheat, 574
whole wheat pastry, 574
corn, 389
gluten-free, 574–677
bean, 576
buckwheat, 575
corn, 574–575
corn meal, 574
homemade mixes, 575
nut, 575
oat, 576
potato, 576
rice, 575
sorghum, 576–577
grinding nuts into, 299
substituting, in baking, 576
using alternative in fresh pasta, 344
Flourless brownies, 692
Flourless peanut butter cookies, 690
Flour tortillas, 596
quesadillas, 620
Fluffy cracked wheat
additions to, 417
with mustard and tarragon, 416–417
Fluffy cracked wheat with mustard and tarragon, 416–417
Fondue, chickpea, 465–466 V
Fontina cheese, 555
in fruit, cheese, and nut combos, 39
Food, reheating, 30
Food processor, 18
in making eggless pasta dough, 345
mixing and kneading dough for yeast breads in, 578–579
Food processor fruit sorbet, 736
Food safety
handling, 28–29
rinsing salad greens, 32, 34–35
Foolproof teff, polenta style, 392
Fork method of crimping pie crust, 709
Fragrant curry powder, 649
in potato salad, 70
Frappe, 766
in farro salad with cucumber and yogurt-dill dressing, 77
in tabbouleh, 76
Freezer, contents of, 14–16
Freezing
in preparing tofu for cooking, 483
tomato sauce, 313
French bread
faster, 600
overnight, 600–601
whole grain, 600
French fries, 242 V
French green lentils, 449
French press, 763
French rolls, 600
French style
bean salad, 72
green sauce, 671
French toast, 550–551
Fresh bread crumbs, 678 V
Fresh cheese, the easy way
cheese scramble, 569–570
panfried cheese, 562
Fresh corianger, 635
Fresh cottage cheese, 569
as toast topper, 624
Fresh egg pasta, 343–345
Fresh herb fried eggs, 525
Fresh pineapple upside-down cake, 698
Fresh ricotta, 569
as toast topper, 624
Fresh tomatillo salsa, 660 V
Fresh tomato salsa, 660 V
Fresh tomato sauce, 313
Fresno pepper, 227
Fried bread crumbs, 678
beans and greens, 444 V
Fried cheese-stuffed dumplings, 362
Fried egg package, 525
Fried fava beans, 470 V
Fried lentil samosas, 617
Fried onion rings, streamlined, 162
Fried plantain chips, 280 V
Fried rice
additions to, 381
with or without egg, 380–381
Fried tofu, 482
turning into soup, 119
Fried tofu wontons with chives and ginger, 359 V
Fried tortilla chips, 596
Frijoles negros, 430
Frijoles rojos, 431
Frisée bitter greens with maple-onion dressing, 40
Frittata
basic, 532
with grains, 533
pasta, 532–533
Fritters
black-eyed pea, 473
corn, 196
sauces for, 198
falafel, 472–473 V
mung bean, Asian style, 473
Frostings, 700–706
chocolate ganache, 705–706
cream cheese frosting, 702
jam glaze, 703
lemon glaze, 703 V
vegan icing, 702–703
whipped cream, 700–701
flavoring, 701
making ahead of time, 702
stages of, 701
Frozen beans and greens soup, 122, 133
Frozen desserts, 729–739
fruit granita, 736–737 V
ice cream
flavors, 730–731
no-machine banana-mango, 731–732 V
vanilla custard, 729–730
ice milk
flavors, 734–735
fresh fruit, 736
ice pops
sorbet
flavors, 734–735
food processor fruit, 736
fresh fruit, 732
yogurt, 732
mix-ins for, 732
Frozen edamame–bok choy soup, 122
Frozen fava–escarole soup, 122
Frozen yogurt, 732
mix-ins for, 732
Fructose, 683
Fruit(s). See also specific by name
compote, 721 V
dried, to crunchy amaranth griddlecakes, 406
food processor, sorbet, 736
in fruit, cheese, and nut combos, 39
granita, 736–737 V
greens with, cheese, and nuts, salads, 37
jam, 722–723 V
in jook, 424
juice, 744–748
combining produce for sweet or savory, 744–745
cooking with, 748
cucumber-ginger, 745 V
juicing with blender, 748
lemony spinach-parsley juice, 747
pumpkin, carrot, and orange juice, 747 V
seasonal combinations, 745
using pulp, 748
lexicon, 274–297
in oatmeal and other cooked grains, 420
preparing
baking, 272
broiling, 272
drying, 272
frying, 272
macerating, 269
poaching, 271
puréeing, 271
roasting, 272
sautéing, 272
stewing, 271–272
sauce, two ways, 722
cooked fruit method, 722
raw fruit method, 722
wild rice with dried, 418
Fruity chia fresca, 751
Fruity frozen yogurt, 732
Frying, 157. See also Stir-frying
fruit, 272
vegetables, 157–162
Fuchsia pasta, 345
Galette
jam, 716
making, 714
pear, 714
simple ideas for, 716
Gandules, 432
Garam masala, 648 V
in twice-baked potatoes, 232
in vegetable crisps, 163
Garbanzo beans, 430
in anything-scented peas, 226
in applesauce, 275
baked ziti with bread crumbs, 330
balsamic-glazed carrots or parsnips with, 187
in balsamic syrup, 633
bean purée with roasted, 460
bok choy with capers, olives, and, 179
braised in olive oil, 206 V
breaded sautéed cauliflower with, vinegar, capers and, 189
broccoli raab with, and pecorino, 181
buying and storing, 205
in cheese or tofu dip or spread, 557
with chickpea fries, 480
chile- paste, 665 V
in compound butter, 678
in cooked beans, 434
cooking, 205
in cracker dough, 590
crisp oven-roasted cottage “fries” with, 236–237
in crunchy amaranth griddlecakes, 406
doneness, 205
eggplant slices with parsley and, 201–202
in egg salad or deviled eggs, 542
garlicky puréed beans, 460
in green salad, 36
grilled eggplant salad with, and saffron mayonnaise, 67–68
for hot corn, 195
in mashed favas, 466
in mashed potatoes, 234
mayonnaise (aïoli), 671
naan, 608
pasta with, oil and, 312
pesto, 634
in pizza dough, 610
potato croquettes with roasted, and Parmesan, 243
in potato salad, 70
preparing, 205
roasted, 205–206 V
Brussels sprouts with, 183–184
faster, 206
in pasta dough, 345
using, 206
in sautéed mushrooms, 218
-scallion sauce, 631
in stuffing pasta, 349
tomato sauce, 313
as topping for paella, 378
tossing roasted red peppers with, 228
in veggie burgers, 501
in vinaigrette, 630
in yeast bread, 604
in yogurt, 553
Garlic croutons in cannellini (or any bean) soup, 127
Garlic mayonnaise
with chickpea fries, 480
as crudité dip, 92
for topping baked potatoes, 233
Garlic water, 98
Garnishes
crisp, 678–680
for soba with dipping sauce, 338
for tortilla soup, 112
Gazpacho, smooth, 144 V
Gelée, lemon-lime, 727
Germ, 572
Gigande beans, 431
Gigantes, 431
with Brussels sprouts, 441
romaine lettuce and, 446
as topping for paella, 378
in anything-scented peas, 226
in apple pie, 713
in applesauce, 275
banana bread with candied, 583
beer-glazed black beans with, and soy, 440
bulgur beet burgers with, 502 V
buying and storing, 206
in cobbler toppings, 717
cold, noodles, 334
in compound butter, 676
cooking, 207
cranberry, -muffins, 586
cranberry relish with, 281–282 V
cranberry sauce with orange and, 281–282
cucumber-, seltzer, 745 V
cucumber salad with soy and, 49
fired tofu wontons with chives and, 359 V
fresh, 16
as garnish for soba with dipping sauce, 338
glaze, 703
ice cream, 731
in infusing simple syrup, 684
lemonade, 754
-lemongrass tea, 761
marinated celery, 47
in mashed potatoes, 234
miso-carrot sauce with, 654 V
orange-
jam glaze, 705
tea, 760 V
pan-cooked peppers and onions with, 229
paratha with scallions and, 592
peach, and maple compote, 721
peach-, sorbet, 736
peach upside-down cake, 700
pickled, 207 V
-plum crisp, 717–718
poached pears with star anise and, 718
preparing, 206
quince-, soup, 740
raw beet salad with carrot and, 51
-scallion sauce, 631–632 v
as crudité dip, 92
-scallion tofu pancakes, 499
in scones, 589
in simplest seaweed salad, 53
stuck-pot rice with potato crust, almonds and, 383
tea, 761
tofu crumbles with, 499
vinaigrette, 631
in waffle batter, 548
whipped cream, 701
yellow or red split pea soup with, 124
in yogurt, 553
yogurt sauce, 674
in zucchini bread, 583
Gingerbread pancakes, 543
Gingery pumpkin, carrot, and orange juice, 747
Glazes
chocolate ganache, 705
jam, 703
lemon, 703 V
Glazing in cooking vegetables, 157
Glucone delta-lactose as tofu coagulant, 484
Gluten
-free corn bread, 581
-free crumble topping, 711
-free flour, 574–677
-free grains, 398
-free pancakes, 543
magic of, 573
Gnocchi, 350
beet, 352
browning and baking, 352
carrot, 352
chickpea-ricotta, 473–474
finishing, 474
chickpea tofu, 474 V
eggplant, 352
parsnip-Parmesan, 352–353
potato, 350
shaping, 350
spinach, 352
sweet potato, 353
tips for perfect, 353
Goat cheese, 555
balsamic syrup with, 633
in bean salads, 73
in bell peppers stuffed with quinoa and, 262
for cheese dips or spreads, 558
in cooked grains, 399
in cracker dough, 590
in endive and blue cheese salad, 42
in fruit, cheese, and nut combos, 39
in mac and cheese combo, 327
roasted beet and, gratin, 173
in scrambled eggs, 524
in soups, 134
for topping baked potatoes, 233
for twice-baked potatoes, 232
in watermelon and tomato salad, 58
in yeast bread, 604
Goat ice milk, 734
Gobi paratha, 595
Goongoo, 432
Gorgonzola
in cracker dough, 590
in greens with fruit, cheese, and nuts, 39
in mac and cheese combo, 327
as pizza topping, 614
in yeast bread, 604
Gouda cheese
in cabbage stuffed with lentils and rice, 184–185
in cobbler toppings, 717
in mac and cheese combo, 327
in mashed potatoes, 234
Goulash, tofu and bok choy, 140
Grain(s), 364–424. See also Corn; Rice
basic of, 364–365
for breakfast, 420–424
best granola, 421–422
customizing granola, 421
jook, 424 V
additions to, 424
toppings for, 424
oatmeal or other creamy breakfast cereal, 423–424
puffed cooked, 422
puffed uncooked, 422
stir-ins for oatmeal and other cooked, 423
buying and storing, 365
cooked, 398–399
cooked, in veggie burgers, 501
cooking, 397–398
the easy way, 398
filling omelets with, 529
frittata with, 533
garnishing with, 406
in giving soups body, 125
gluten-free, 398
health and, 365
keeping on hand, 399
lexicon of, 400–403
making extra, 404
medium-cooking, 413–417
autumn millet bake, 414
buckwheat stew with tofu and kale, 416
fluffy cracked wheat with mustard and tarragon, 416–417
kasha with golden brown onions, 413–414
precooked, with butter or oil, 399, 402
puffed cooked, 422 V
quick-cooking, 404–413
baked quinoa and beets, 412–413
basic bulgur or couscous, 407 V
bulgur chili, 408
bulgur pilaf with vermicelli, 407–408
crunchy amaranth griddlecakes, 404
additions to, 406
pearl couscous pilaf with almonds and olives, 410
pearl couscous tagine, 411 V
pearled barley pilaf, 406–407
roasted quinoa with potatoes and cheese, 411–412
rinsing and draining, 365
risotto with, 380
in scrambled eggs, 524
slow-cooking, 417–419
summer vegetable stew with wheat or rye berries, 417–418 V
sweet coconut soup with, 742
in waffle batter, 548
Grain-fried butternut squash, 162
Grain milk, 300
Grain salads, 75–85
farro, with cucumber and yogurt-dill dressing, 77
nutty and fruity wheat berry or other whole grain, 83 V
quinoa, with crunchy tempeh, 82–83 V
quinoa and sweet potato, 80 V
rice, 76 V
tabbouleh, 76 V
wheat berry or other whole, with cabbage and mustard, 83 V
Grain soups, 132–137
barley, with seasonal vegetables, 134–135
farro and bean, 135
mushroom barley, 133–134 V
Granita
fruit, 736–737 V
making, 737
Granola
best, 421–422
customizing, 421
in no-bake bars, 692–693
in no-bake fruit and cereal bars, 693
in oatmeal and other cooked grains, 420
in waffle batter, 548
Grape(s), 283. See also Red grapes
balsamic, with lacinato kale, 39–40
in balsamic syrup, 633
buying and storing, 283
cooking, 283
in fluffy cracked wheat, 417
in fruit, cheese and nut combos, 39
-ginger seltzer, 745
preparing, 283
in simplest seaweed salad, 53
Grapefruit, 282–283
broiled, 720
buying and storing, 282
cooking, 283
honey, shake, 749
preparing, 282–283
sorbet, 734
Grapeseed oil, 627
Grape tomatoes, pearl couscous salad, 86
Grater
box, 17
microplane, 17
Gratin
polenta, 391
potato and Jerusalem artichoke, 238–239
simplest asparagus, 171
Grating cheeses, 554–555
Graviera cheese, 556
Great Northern beans, 431
Great white beans, 431
Greek oregano, 636
Greek salad, 36
Greek style
bean salad, 72
flat omelet, 530
pizza, 614
Greek yogurt
farro salad with cucumber and yogurt-dill dressing, 77
wild rice salad with cucumber and, 80
Green(s). See also Sea greens
beans and, 444 V
burgers, 502
burritos, 533
as toast topper, 624
boiled or steamed, 153–154 V
in cooked grains, 398
cream of other, soup, 116
with fruit, cheese, and nuts, 37
in mashed favas, 466
micro, 33
in oatmeal and other cooked grains, 420
pasta with, 322
as pizza topping, 614
in quiche, 536
rice cakes with stir-fried, 341
rice pilaf with, 373
salad, 32–34
arugula in, 34
chicory in, 32–33
dandelion in, 34
endive in, 32–33
lettuce in, 32
microgreens, 33
prepping and storing, 32, 34–35
salad mixes (mesclun) in, 33–34
watercress in, 34
skillet eggplant with, 199
smoked mozzarella and, bake, 558
stir-fried tofu with, 491
Green apple granita, 737
Green beans, 207–210
boiled or steamed, 153
buying and storing, 207
in chopped salad, 37
cooking, 207
as crudité, 92
doneness, 207
grilling, 167
in minestrone, 109–110
mushroom stew with, 108
in pho, 130
preparing, 207
in risotto, 379
roasted, 208 V
in stir-fried vegetables, 155
for summer rolls, 620
tossed with walnut-miso sauce, 208 V
Green chile salsa, 664
Green curry paste, 666
Green enchilada sauce, 664
Green gumbo, 113 V
Green lentils, 449
fennel bulb and, 446
sorrel and, 446
Green olive mojo, 638
Green papaya salsa, 662
Green salads, 35–42
balsamic strawberries with arugula, 39–40
balsamic syrup with, 633
basic, 36
bitter, with maple-onion dressing, 40
chopped, 36–37
endive and blue cheese, 42
with fruit, cheese, and nuts, 37
parsley and herb, 40
warm spinach, with tofu croutons, 37
Green sauce, French style, 671
Green tea, 756
broth with udon noodles, 132 V
additions to, 132
granita, 737
ice cream, 731
pudding, 724
quick-cooked edamame with, 437
raspberry, 760
Griddlecakes. See also Pancakes
additions to, 406
Grilled bread salad, 61
Grilled chapati, 591
Grilled eggplant, 201 V
Grilled or broiled portobello salad with soy vinaigrette, 65 V
Grilled quesadillas, 622
Grilled tofu, 486 V
Grilled yogurt-marinated cheese and vegetable skewers, 565–566
Grilling, 28
pizza, 609
vegetables, 163–165
veggie burgers, 507
Gruyère cheese, 555
baked lentil cakes with, 477
cabbage stuffed with lentils and rice, 184–185
fried eggs with, 525
rosemary-, scones, 589
simplest asparagus gratin, 171
stuffed tomatoes, 262
Guacamole
crunchy corn, 174
minimalist, 174
quesadillas, 620
with tomatoes or tomatillos, 174
Guavas, 283
buying and storing, 283
cooking, 283
Gumbo
green, 113
one-pot, 459
red, 113
Gumbo vert, 113
Gumbo z’herbes, 113
Gungo peas, 432
Gyoza, steamed, with sea greens and edamame, 357
Haba beans, 431
Habanero, 227
in potato salad, 70
in roasted sweet potato with red pepper vinaigrette, 71
Half-and-half, 552
in vanilla custard ice cream, 729–730
Halloumi cheese, 556
curred cheese, 564–565
grilled, and watermelon skewers, 566
grilled yogurt-marinated, and vegetable skewers, 566
panfried cheese, 562
Hand
cutting noodles by, 343
making pasta by, 341
mixing and kneading dough for yeast breads by, 579
Haricots cocos, 433
Haricots verts. See also Green beans
in chopped salad, 37
Harissa, 665
in couscous-stuffed tomatoes with, and olives, 262
in roasted green beans, 210
Hash, tempeh, 515 V
Hatcho miso, 652
Hazelnuts
blanching, 299
for boiled potatoes, 233
butternut squash and, pancakes, 254
couscous salad with fried, 88–89
crumble topping, 712
in crunchy amaranth griddlecakes, 406
in endive and blue cheese salad, 42
in fruit, cheese, and nut combos, 39
in kale salad, 44
shakes, 751
Health
grains and, 365
oils, fats and, 626
Heartier baked beans, 467
Heavy cream in vanilla custard ice cream, 729–730
Heirloom tomato salad with hard-boiled eggs, as toast topper, 624
Hemp seeds, 305
Herb(s), 12, 634–638. See also specific by name
in balsamic syrup, 633
broiled cherry tomatoes with, 258 V
filling omelets with, 529
lexicon of, 635–637
polenta with, 391
popcorn, 390
in scrambled eggs, 524
stock-pot rice with potato crust, lemon, 383
storing, 634–635
for twice-baked potatoes, 232
in veggie burgers, 501
whole, leaves, in pasta dough, 345
Herbal chai, 758
Herbed breadsticks, 606
Herbed croutons, 679
Herbed minestrone, 110
Herbed yogurt sauce, 674
Herb pasta, 346
Herb salad, parsley and, 40
Herb spaetzle, 354
Herb water, 98
Hexane, 626
Highly seasoned croutons, 680
Hija beans, 431
Hijiki, 244
seaweed “mayo,” 673
Hing, 642
Hoisin sauce, addition of, to fried rice, 381
Hollandaise sauce, 674–675
twice-baked potatoes, 232
Home fries, 235 V
dishes made with, 236
Homemade tofu, 484–485 V
posole with beans, 394
Honey, 683
in avocado smoothie, 749
in baked apples, 720
in broiled peaches with rosemary and, 720
cucumber-, sorbet, 735
in customizing granola, 421
in frozen yogurt, 732
gelée, 729
-oat bran muffins, 587
peanut-butter-, cookies, 690
raspberry, thyme, and compote, 721
-roasted figs, 721
sorbet, 734
vegan substitutions for, 15
whipped cream, 701
-whole wheat bread with grains and fruits, 604
in yogurt, 553
Honeydew in fruit, cheese, and nut combos, 39
Hoppin’ John with smoked tofu, 457 V
Horchata, 752 V
ice cream, 735
Horse beans, 431
Horseradish
in crunchy amaranth griddlecakes, 406
in egg salad or deviled eggs, 542
in mashed potatoes, 234
in mayonnaise, 671
sautéed kohlrabi with cream and, 214
in vinaigrette, 630
in wheat berry salad with cabbage and mustard, 85
Hot and sour braised tempeh, 513
Hot and sour soup, 112–113 V
egg drop, 113
Hot chocolate, 755–756
flavored, 755–756
Hot curry powder, 649 V
in potato salad, 70
Hot sauce, 16
for huevos rancheros, 533
for topping baked potatoes, 233
Hot Thai tea, 762
Hot water, 98
Hot white chocolate, 755
How to Cook Everything, 39
Huevos rancheros, 533
with red mole, 535
simplest, 535
Hummus, 463 V
as crudité dip, 92
fondue, 466
as spread for bruschetta or crostini, 624
Hush puppies, okra, 221
Hydrogenated fats, 626
Iceberg lettuce, 32
Ice cream
flavors, 730–731
no-machine banana-mango, 731–732 V
vanilla custard, 729–730
Iced Vietnamese coffee, 766
Ice milk
flavors, 734–735
fresh fruit, 736
Ice pops
combinations, 739
Immersion blender in making a purée, 120
Indian rice, 402
Indian saffron, 647
Indian style
chile paste, 665
potato croquettes, 243
pumpkin soup, 121
rice salad, 77
smooth green chile sauce, 666–667 V
Instant-read thermometer, 597
Inverno pasta, 320
Italian style
bean salad, 72
cauliflower soup, 102
cheese bake, 558
egg drop soup, 142
lentil soup with rice, 129
tofu pancakes, 499
Italian tofu crumbles, 499
Jack cheese
in mashed potatoes, 234
for topping baked potatoes, 233
in waffle batter, 548
Jackfruit, 283–284
BBQ, sandwiches, 284 V
buying and storing, 283
cooking, 283
preparing, 283
Jalapeño, 227
in applesauce, 275
in buttermilk biscuits, 588
cheddar-
breadsticks, 606
corn bread, 581
in cooked beans, 434
in cracker dough, 590
in egg salad or deviled eggs, 542
in five-layer avocado salad, 51–52
in mashed potatoes, 234
pan-grilled corn with chile, 198 V
in potato salad, 70
in roasted sweet potato with red pepper vinaigrette, 71
in scrambled eggs, 524
in yeast bread, 604
Jams
-filled bakes apples, 720
fruit, 722–723 V
galettes, 716
glaze, 703
in oatmeal and other cooked grains, 420
in yogurt, 553
Japanese basil, 637
Japanese egg crêpes with nori, 248
Japanese flavors, marinated tofu with, 496
Japanese mint, 637
Japanese pickles, in sushi bowls, 385
Japanese rice with shiitakes
edamame, and sea greens, 387–388 V
Japanese seven-spice mix, 650
in seasoning vegetable crisps, 163
sprinkling on popcorn, 390
Japanese style
bean salad, 72
potato croquettes, 243
rice salad, 77
summertime pasta salad, 82, 85–86 V
toppings for, 86
Japanese vegetable pancakes, 159
Jasmine-apple tea, 760
Jerk seasoning, 650–651 V
for vegetable crisps, 163
Jerky tofu, 496–497 V
Jerusalem artichokes (sunchokes), root vegetable salad with cumin, 43
Jicama
as crudité, 92
five-layer avocado salad, 51–52
as garnish for tortilla soup, 112
grilling, 167
root vegetable salad with cumin, 43
salsa, 661
vegetable noodles, 310
Jook, 424 V
additions to, 424
leftovers from, 29
toppings for, 424
Juicing with a blender, 748
Juicy water, 98
Julienne, 22
Juniper berries, 644
Kabil channa, 430
Kale, 210–214
balsamic red grapes with lacinto, 39–40
-banana smoothie, 751
black beans and, 446
in braised tofu and peas in curried coconut milk, 494
buckwheat stew with tofu and, 416 V
buying and storing, 210
in cannellini (or any bean) soup, 127
cooking, 210
in cracker dough, 590
doneness, 210
flash-cooked, with lemon juice, 210–211 V
garlicky, with olives and pine nuts, 212
in jook, 424
in mashed favas, 466
in minestrone, 109–110
peanutty vegetable soup, 115–116
pie, 212
preparing, 210
quinoa and, quesadillas, 623
in risotto, 379
salad, 44
stir-fried tofu with, 491
with tahini, 211 V
Kamchi in sushi bowls, 385
flour in fresh pasta, 344
with golden brown onions, 413–414
mushroom and, pie, 214
with mushrooms, 414
with parsnips and carrots, 414
pilaf with caramelized endives, 414
with radicchio or escarole, 414
varnishees, 413–414
Kasseri cheese, 556
Kayaku gohan, 388–389
Kefalotyri cheese, 556
Kelp, 244
Ketchup
with chickpea fries, 480
in mashed potatoes, 234
spicy, -braised tofu, 494 V
in veggie burgers, 501
Kidney beans, 431
Jamaican style, baked rice and, 369
pasta e fagioli, 109–110
Kimchi, 93 V
crispy, pancakes, 159
as garnish for soba with dipping sauce, 338
in jook, 424
mung bean pancakes with, 478
rice, 373
rice cakes with, 341
spicy, dumplings, 357
tempeh hash with, 517
Kitchen towels, 17
Kiwis, 284
Knives, 16
chef’s, 17
serrated, 17
Knuckle method of crimping pie crust, 709
Kohlrabi, 214
buying and storing, 214
cooking, 214
as crudité, 92
doneness, 214
in pho, 130
preparing, 214
rémoulade, 49
root vegetable salad with cumin, 43
sautéed, with horseradish and cream, 214
Kombu, 244
-boiled tofu, 485
Kombu dashi, 100 V
in baked beans, 467 V
in Japanese-style summertime pasta salad, 85
in miso soup, 141
quick-cooked edamame with, 437 V
soba with dipping sauce, 338 V
variation on, 100
Komo-miso, 652
Korean red chiles, Korean-style vegetable soup, 115
Korean style
cucumber salad, 49
mushroom soup with tofu, 138
soy and sesame dipping sauce and marinade, 656–657 V
stir-fried potatoes, 241
vegetable soup, 113 V
Korean vegetable pancakes, 157
Kosher salt, 12
Kumquats, 284
Ladle, 17
Lamb’s lettuce in making salad, 34
Large pot with lid, 16
Lasagne, vegetable, 328
layering, 328
Latin American style black bean soup, 125
Latkes (potato pancakes), 241
Latte, 766
caramel, 766
chai, 758
Lavender, 636
blueberry-, compote, 721
in infusing simple syrup, 684
-mint tea, 761
pineapple-, sorbet, 735
verbena tea, 761
Layered bean dip, 462
Layered chia pudding, 726
Leafy greens with thick ribs, preparing, 211
Leavening
baking power in, 577–578
baking soda in, 576
yeast in, 576
Lebanese-style soup with rice, 129
Leeks, 214–216
braised in olive oil or butter, 215–216
for batter-fried cheese, 559
as toast topper, 624
buying and storing, 215
cooking, 215
doneness, 215
pasta with, 320 V
preparing, 215
roasted vegetable stock, 99
soups
caramelized, 101
potato and, 102
Legumes, 427–480
beans, 443–459
additions to cooked, 434
baked, 467–470 V
Brazilian black beans, 469 V
pinto beans, enchilada style, 469–470
basic, 435 V
cooking, 434
flavor add-ins for, 434
fresh and frozen shell, 436
lexicon, 430–433
pressure-cooked, 435–436 V
in the slow cooker, 435
bean stews
beans and greens, 444 V
beans and mushrooms, 447
black soybeans with soy sauce, 457
braised lentils, Spanish style, 448 V
chickpeas in their own broth with crisp bread crumbs, 454–455 V
chili non carne, 455–456 V
espresso black bean chili, 456–457 V
flageolets, French style, 454
hoppin’ john with smoked tofu, 457 V
lentils and potatoes with curry, 451
mixed whole-bean dal with walnuts, 451
mung bean dal with apples, coconut, and mint, 453 V
simplest dal, 450
white beans, Tuscan style, 444 V
cooking, 427–429
amount to cook, 427
buying and storing, 427
cooking, 427–428
prepping, 427
soaking and, 428
dals, cooking and eating, 450
fried beans
bean fritters, croquettes, cakes, and fries, 470–480
baked white bean cakes, 477
bean croquettes, 474–475
chickpea-ricotta gnocchi, 473–474
falafel, 472–473 V
fried fava beans, 470 V
mung bean pancakes, 477–478
fried beans, bean fritters, croquettes, cakes, and fries
baked white bean cakes, variations on, 477
bean croquettes
turning leftovers into, 475
chickpea fries
additions to, 480
sauces for, 480
chickpea-ricotta gnocchi, finishing, 474
fried fava beans, variations on, 472
mung bean pancakes, variations on, 478
in giving soups body, 125
lentils
baked with Gruyère, 477
bean crumbles, 679
braised, Spanish style, 448 V
bulgur pilaf with, 408
cabbage stuffed with, and rice, 184–185
in red wine sauce, 185
coconut-, soup with vegetables, 127
coconut-lentil soup with vegetables, 127
greens and, 446
lemony, salad, 75 V
pancakes, 478
pasta with, 317 V
and potatoes with curry, 451
simplest bean burgers, 502
in the slow cooker, 435
soup, 129 V
types of, 449
main-course dishes, 426
pasta with, 317 V
puréed or mashed beans, 459–470
chickpea fondue, 465–466 V
hummus, 463 V
mashed favas, 466 V
additions to, 466
refried bean dip, 462 V
refried beans, 460 V
flavorings for, 462
white bean purée, 459–460 V
skillet beans, 436–443
beer-glazed black beans, 440
cannellini beans with cabbage and pasta, 441
edamame with tomatoes and cilantro, 436–437 V
fresh favas with eggs and croutons, 438
gigantes with Brussels sprouts, 441
hot and sour edamame with tofu, 438 V
quick-cooked edamame with kombu dashi or soy sauce, 437 V
spicy red beans, Indian style, 443 V
soaking, 428
storing cooked beans, 428
tossing with pasta, 323
using canned beans, 428
Lemon(s), 16, 286. See also Preserved lemons
balm, 761
blueberry-, pie, 713
-caper sauce, seitan with, 510
citrus sprinkle, 651
creamy glaze, 703
fennel-, sorbet, 735
glaze, 703 V
granita, 737
lemony cauliflower salad with Parmesan bread crumbs, 66
lemony cream cheese frosting, 702
lemony lentil salad, 75 V
lemony spinach-parsley juice, 747
-lime gelée, 727
-lime sorbet, 734
in pasta dough, 345
-poppy seed pancakes, 543
preserved, 286 V
rosemary-, tea, 761
-sage, tea, 761
short-cut preserved, 288
stock-pot rice with potato crust, herbs and, 383
Thai basil -lime, sorbet, 735
as topping for paella, 378
verbena, 761
vinaigrette, 631
-yogurt scones, 589
Lemonade, 754–755 V
Lemongrass, 636
carrot-coconut soup, 119–120 V
dipping sauce, 656
ginger-, tea, 761
in infusing simple syrup, 684
pineapple, and basil compote, 721
ponzu, 659
Lemon juice
for hot corn, 195
in sautéed mushrooms, 218
as tofu coagulant, 484
Lemon verbena, infusing in simple syrup, 684
Lemon vinaigrette, couscous salad with fennel and raisins, 88–89 V
Lemony lentil salad, as toast topper, 624
Lemon zest
in anything-scented peas, 226
in apple pie, 713
in cheese or tofu dip or spread, 557
with chickpea fries, 480
in compound butter, 676
in mashed favas, 466
in scones, 589
shortcut roasted chickpeas with rosemary and, 472
in waffle batter, 548
Lentilles du puy, 449
Lentils
baked with Gruyère, 477
bean crumbles, 679
braised, Spanish style, 448 V
bulgur pilaf with, 408
cabbage stuffed with, and rice, 184–185
in red wine sauce, 185
coconut-, soup with vegetables, 127
coconut-lentil soup with vegetables, 127
greens and, 446
lemony, salad, 75 V
pancakes, 478
pasta with, 317 V
and potatoes with curry, 451
simplest bean burgers, 502
in the slow cooker, 435
soup, 129 V
types of, 449
Lentil samosas, 617
Less creamy cream of spinach soup, 119
Lettuce
in fried rice, 381
as garnish for tortilla soup, 112
quinoa salad with, 83
salad with parsley, 42
salting, as salad addition, 48
summer rolls, 618
types of, 32
Lids
8- to 10-inch skillet with, 16
large pot with, 16
stockpot with, 16
12- to 14-inch skillet with, 16
Lighter eggs Florentine, 528
Light tomato sauce, 676
Lima beans, 431
dips, 463
in frozen beans and greens soup, 122
hummus, 465
pasta e fagioli, 109–110
purée with fennel and orange juice, 460
rice pilaf with, 372
stuck-pot rice with potato crust and, 383
avocado- ice pops, 739
citrus sprinkle, 651
granita, 737
lemon-
gelée, 727
sorbet, 734
mango-, aqua fresca, 752
papaya-, sorbet, 734
raspberry-, pie, 714
sweet rice and coconut, cake, 699
Thai basil -lemon, sorbet, 735
tortilla soup, 111–112
Limeade, 754–755 V
Lime juice
for hot corn, 195
as tofu coagulant, 484
Lime leaves, 636
dipping sauce, 656
Lime zest in compound butter, 676
Linguine
with fresh and dried mushrooms, 324–325
with punchier raw tomato sauce, 316 V
with raw tomato sauce, 314
Liquid sweeteners, 683–685
agave nectar, 684
cane syrup, 685
honey, 683
malt syrup, 685
maple syrup, 683–684
molasses, 684
palm syrup, 685
rice syrup, 684–685
treacle, 685
sorghum syrup, 685
Loaf pan, 18
Loaves, 599
Long-lasting cilantro-mint chutney, 670
Loose-leaf lettuce, 32
Lupini beans, 432
Lycopene, 149
Lynchees, 288
Lyonnaise salad, 36
Macaroni and cheese, baked, 326–327
combos, 327
Mace, 644
Macerating fruit, 269
Mâche in making salad, 34
Magnesium chloride, as tofu coagulant, 484
Mahogany rice, 367
Makrut lime leaves, 636
Malt syrup, 685
Malt vinegar, 632
Manchego cheese
balsamic syrup with, 633
in cracker dough, 590
in fruit, cheese and nut combos, 39
in kale salad, 44
in mac and cheese combo, 327
on roasted red peppers, 228
in stuffed tomatoes, 262
Manchurian cauliflower, 189–190
Mandoline, 17
Mango(es), 288–289
in almond-banana, ice cream, 732
in apple pie, 713
buying and storing, 289
and cabbage slaw quesadillas with sweet Thai chili sauce, 623
-coconut ice pops, 739
-coconut sorbet, 736
grilling, 273
-lime agua fresca, 752
no-machine banana-, ice cream, 731–732
orange-banana-, ice cream, 732
peeling and pitting, 288
preparing, 289
quickest-pickled, 91
six-layer avocado salad with, 51
in summer rolls, 620
in vinaigrette, 630
Manhattan corn chowder, 122
Maple
apple butter baked beans, 467
baked apples, 720
-cinnamon granola bars, 693 V
-glazed mashed sweet potatoes, 256
-nut ice cream, 731
peach, ginger, and compote, 721
whipped cream, 701
Maple syrup, 683–684
in fluffy cracked wheat, 417
in granola, 421
in vinaigrette, 630
in yogurt, 553
Ma Po edamame with tofu, 438
Maquis peas, 432
Margherita pizza, 613
Marinade, for Korean-style soy and sesame dipping sauce and, 656–657
Marinated garden vegetables, 91 V
Marinated tofu, 494 V
Mario Batali’s vegetarian ragù, 323–324 V
in vegetable lasagne, 328
Marjoram, 636
in cooked beans, 434
in cracker dough, 590
in mayonnaise, 671
Marsala, seitan, 510
Masa harina, 389
Masala chai, 757–758
spicing or flavoring, 758
Mascarpone
balsamic syrup with, 633
ice cream, 731
roasted figs with, 720–721
Mashed favas, 466V
additions to, 466
as toast topper, 624
Mashed potatoes, 233–235
flavoring, 234
in stuffing pasta, 349
Mashed sweet potato gratin, 255–256
Matar dal, 432
Matcha, 758 V
chia pudding, 726
Matzo balls, 359
eggless, 361
serving, 361
Mayonnaise, 670–671
in cooked beans, 434
flavoring, 671
in real ranch dressing, 673
seaweed, 673 V
spicy coleslaw with, 43
vegannaise, 673 V
Meal(s)
turning soup into a, 119
whole-, soups, 126
Meal, grinding nuts into, 299
Measuring
basics of, 23–24
dry ingredients, 19
Measuring cups and spoons, 17
Mediterranean bulgar pilaf, 408
Mediterranean diet, 626
Melba sauce, 722
Melons, 289–290. See also Cantaloupe; Honeydew; Watermelon
buying and storing, 289
cooking, 290
cucumber-, ice pops, 739
grilled watermelon steak, 290 V
toppings for, 290
grilling, 273
horchata, 752–754
preparing, 290
spicy, sorbet, 734
Mesclun in making green salads, 33–34
Methi, 644
Mexican chocolate chunk cookies, 688
Mexican chocolate tofu pudding, 726–727 V
Mexican crema in huevos rancheros, 533
Mexican grilled corn (elote), 196
Mexican hot chocolate, 755
Mexican parsley, 635
Mexican rice with vegetables, 373
Mexican style
cabbage and carrot slaw, 43
chile paste, 665
egg drop soup, 142
flat omelet, 530
quickest pickled vegetables, 91
Microgreens in making salad, 33
Microplane grater, 17
Microwave
cooking vegetables in, 149–150
polenta, 391
white rice in the, 367
coconut, 304 V
grain, 300
nut or seed, 299–300 V
soy, 300
steaming and frothing, 766
UHT, 551
vegan substitutions for, 15
yogurt, 552
Milk chocolate, 686
Milkier chai, 758
autumn, bake, 414
puffed uncooked grains, 422
in tabbouleh, 76
Milling, 364
Mincing, 22
Minestrone, 109–110 V
Minimalist guacamole, 174
Mint, 636
in anything-scented peas, 226
bean threads with coconut milk and, 334 V
in boiled potatoes, 233
cilantro-, chutney, 668
-citrus tea, 760
in cooked beans, 434
in cooked grains, 399
corn salad with tomatoes, feta, and, 52
cucumber-, seltzer, 745
in egg salad or deviled eggs, 542
hot chocolate, 755
for hot corn, 195
in infusing simple syrup, 684
lavender, tea, 761
in mashed favas, 466
in mashed potatoes, 234
mung bean dal with apples
coconut, and, 453 V
paratha with black pepper and, 592
“pesto,” 638 V
purée, 638
on roasted red peppers, 228
in summer rolls, 618
in tabbouleh, 76
watermelon-
aqua, fresca, 751–752
granita, 737
watermelon, and soup, 741, 742 V
white pizza with, 613
in yeast bread, 604
Minty tahini sauce, 305
in anything-scented peas, 226
for boiled potatoes, 233
buying and storing, 652
-carrot sauce with ginger, 654 V
cooking with, 653
-cured vegetables, 93–94 V
eggplant salad with, 66 V
green beans tossed with walnut-, sauce, 208 V
grilled or broiled eggplant with, 201
in mashed potatoes, 234
nutty, sauce, 653
-peach ice cream, 731
sauce, in cooked grains, 399
simple, dipping sauce, 653
soups, 140–141 V
additions to, 141
tofu and, 137–141
sweet, glaze, 654
tomato sauce, 313
in veggie burgers, 501
Mixed berry pie, 713
Mixed rice, Japanese style, 388–389
Mixed vegetable soups, 109–111
green gumbo, 113 V
hot and sour, 112–113 V
Korean-style vegetable, 113 V
minestrone, 109–110 V
peanutty vegetable, 115–116 V
smoky eggplant and zucchini, 110–111 V
tortilla, 111–112 V
garnishes for, 112
Mixed whole-bean dal with walnuts, 451
Mixing bowls, 17
Mizuna in making salad, 34
Mocha, 766
hot chocolate, 755
Modified Atmosphere Packaging (MAP), 33
Mojito ice pops, 739
Molasses, 684
in balsamic syrup, 633
broiled peaches with, 720
in granola, 421
in waffle batter, 548
Mole
cheese enchiladas with red, 561–562
huevos rancheros with red, 535
Molinillo, 755
Monounsaturated fats, 626
oils high in, 627
Monterey Jack, 555
in baked pinto beans, enchilda style, 469–470
in cheese enchiladas with red mole, 561–562
in cheesy baked red bean cakes, 477
fried eggs with, 525
as garnish for tortilla soup, 112
in huevos rancheros, 535
in quesadillas, 620
in stuffed tomatoes, 262
Moong beans, 432
More-traditional goulash soup with tofu, 140
Mornay (cheese) sauce, 676
Morning glory muffins, 586
Moroccan style braised lentils, 448
Mortar and pestle, 647
Mostly vegetable vegan quiche, 539 V
Mozzarella cheese, 556
in baked ziti, 330
in cabbage stuffed with lentils and rice, 184–185
in eggplant Parmesan, 202
in mac and cheese combo, 327
in pizza with tomato sauce and, 613–614
in stuffed tomatoes, 262
Muffins
blueberry, 584
bran, 586–587
Muffin tin, 18
Mugi-miso, 652
Mung beans, 432
adding sprouts, to stir-fried vegetables, 155
in Asian style fritters, 473
in dal with apples, coconut, and mint, 453
croquettes, 475
in green tea broth with udon noodles, 132
in pancakes, 477–478
in sweet coconut soup, 742 V
Muscovado, 682
Mushrooms, 216–220
in baked ziti, 330
beans and, 447
as toast topper, 624
in black beans with dried shiitakes, 447
black-eyed peas with smoked tofu and, 459
braised tofu with shiitakes and eggplant, 491 V
brown rice pilaf with, 375–376
buying and storing, 217
in cheese bake, 558
in cheese or tofu dip or spread, 557
chickpeas with creminis or shiitakes, 447
cooking, 217
doneness, 217
dumplings, 357
in endive and blue cheese salad, 42
even richer, stew, 108
as filling for tacos and burritos, 623
filling omelets with, 529
frying, 160
gigantes with shiitakes, 441
grilled, 220 V
grilling, 167
as inappropriate for juicing, 744
Japanese rice with shiitakes
edamame, and sea greens, 387–388 V
Jook, 424 V
and kasha pie, 214
kasha with, 414
in miso soup, 141
mixed rice, Japanese style, 388–389
mushroom stock, ">99–100
in my mom’s pan-cooked peppers and onions, 228–229
in pasta dough, 345
pasta with, 324–325 V
broccoli, cauliflower, or broccoli raab, 322
puréed beans, 325 V
pho, 130
portobello “bacon,” 218 V
precooked grains with onions and, 404
preparing, 217
reconstituting dried, 217
-ricotta ravioli, 349
risotto with dried and fresh, 378–380
substitutions, 379
roasted, borscht, 105
and roquefort gratin, 171
salads
endive and blue cheese, 42
grilled or broiled portobello with soy vinaigrette, 65 V
Italian-American style, 62
as toast topper, 624
shaved, 47
as topping for Japanese-style summertime pasta salad, 86
sauce, 676 V
sautéed, 217–218
additions to, 218
spicy, 218
as toast topper, 624
in scrambled eggs, 524
in scrambled tofu, 489 V
sea green and shiitake stir-fry, 246–247 V
soups
barley, 133–134 V
egg “noodle” with, 143–144
farro and bean, with, 137
hot and sour, 112–113
stew, 108
stir-fried tofu with shiitakes, 490–491
in stir-fried vegetables, 155
in stuffing pasta, 349
tomato-, sauce, 313
as topping for Japanese-style summertime pasta salad, 86
types of, 216–217
vegetable stock, 97
roasted, 99
in veggie burgers, 501
in Vietnamese omelet, 532
white pizza with, 613
whole-grain, barley soup, 134
wild rice with, 418
Mushroom stock, ">99–100 V
brown rice pilaf with two mushrooms, 375–376
Mushroom water, 98
Mustard
braised leeks with, 216
braised potatoes with, 238
cold, sauce, 671
Dijon, in compound butter, 678
fluffy cracked wheat with tarragon and, 416–417
in mashed potatoes, 234
sauce, 676
sautéed kohlrabi with sauce, 214
in veggie burgers, 501
vinaigrette, 631
wheat berry or other whole grain salad with cabbage and, 83
Mustard greens in mashed favas, 466
Mustard vinaigrette
in tomato salad with hard-boiled eggs, 57–58
for topping baked potatoes, 233
My mom’s pan-cooked peppers and onions, 228–229
as filling for tacos and burritos, 623
Naan, 608
Naked tamale with chile-cheese filling, 394–395
Navy beans, 432
in baked beans, 467 V
broccoli and, 446
mixed whole-bean deal with walnuts, 451
as topping for paella, 376
Nectarines, 293
balsamic syrup with, 633
grilling, 273
Neutral green salad, 36
New Mexico cave beans, 430
New Mexico pepper, 227
Nigari as tofu coagulant, 484
Nigiri sushi, 384 V
forming, 387
No-bake fruit and cereal bars, 693
No-bake fruit and nut crust, 711 V
No-bake granola bars, 692–693
No-cook dashi, 100
No-knead bread, 601–602
ideas for, 601
science behind, 601
No-machine banana-mango ice cream, 731–732 V
Nondairy milk, 14
Nonsoy tofu, 483
Noodle crumbles, 679
Noodles, 12. See also Pasta and noodle salads
Asian, 331–339
bean threads with coconut milk and mint, 334
cold sesame or peanut, 332
pad Thai, 336
soba with dipping sauce, 338 V
garnishes for, 338
stir-fried ramen with vegetables, 338–339
ramen, 331–332
in Japanese-style summertime pasta salad, 85
stir-fried, with vegetables, 338–339
vastly improved store-bought, 334
rice
stir-fries with, 339
with sweet soy sauce, 341
served at room temperature, 86
soba, 331 V
with dipping sauce, 338 V
garnishes for, 338
in improvising noodle bowl, 333
udon, 331
in improvising noodle bowl, 333
green tea broth with, 132
vegetable, 310
yuba, 332
Noodle soups, 129–132
green tea broth with udon noodles, 132
additions to, 132
pho, 130 V
enhancements, 130
Noodle stir-fry, sea green and, 247
Nori, 244
in cannellini (or any bean) soup, 127
chips, 247–248 V
as garnish for soba with dipping sauce, 338
in green tea broth with udon noodles, 132
Japanese egg crêpes with, 248
Japanese seven-spice mix, 650
in Japanese-style summertime pasta salad, 85
mixed rice, Japanese style, 388–389
rice balls, 389 V
addition of, to fried rice, 381
in fried rice, 381
as garnish for soba with dipping sauce, 338
for hot corn, 195
sprinkling on popcorn, 390
Nut butter(s), 16
in crunchy amaranth griddlecakes, 406
pancakes, 543
Nut crumbles, 679
Nut-crusted French toast, 551
Nut flours, 575
Nutmeg, 645
in applesauce, 275
in cobbler toppings, 717
in oatmeal and other cooked grains, 420
in whipped cream, 701
in zucchini bread, 583
Nut milk, 299–300
Nutritional yeast, 390
sprinkling on popcorn, 390
Nuts, 16. See also specific by name
-and seed burgers, 508
in apple pie, 713
banana-, smoothie, 749
in bean salads, 73
blanching, 299
for boiled potatoes, 233
butters or pastes, in giving soups body, 125
buying and storing, 297
cheese enchiladas with red mole, 561–562
chili con, 456
in chopped salad, 37
in cobbler toppings, 717
cool yogurt soup with, 144
in cracker dough, 590
in crunchy amaranth griddlecakes, 406
fast, burgers, 507
in fresh cheese, 569
in fruit, cheese and nut combos, 39
greens with, cheese, and nuts, salads, 37
in green tea broth with udon noodles, 132
grinding, into meal, flour or butter, 299
hot chocolate, 756
in kale salad, 44
milk, 299–300
“nog,” 751
piecrust, 710
precooked grains with, 404
roasted, butter, 299 V
roasting and toasting, 299
in salads, 35
shelling, 297
spinach with currants and, 250 V
in veggie burgers, 501
in vinaigrette, 630
in yeast bread, 604
in yogurt, 553
in zucchini bread, 584
Nut sauces, pasta with, 325–326
with walnut sauce, 326
Nutty and fruity wheat berry or other whole grain salad, 83 V
Nutty chickpeas in their own broth, 455
Nutty falafel, 473
Nutty flourless brownies, 692
Nutty miso sauce, 653 V
as crudité dip, 92
for stewing hard-boiled eggs, 538
Nut water, 98
Oat flour, 576
Oatmeal
-apple cookies, 689
carrot cookies, 689
chocolate chunk cookies, 689
or other creamy breakfast cereal, 423–424
raisin cookies, 688–689
-rum raisin cookies, 689
vegan, pancakes, 544 V
whole wheat-, scones, 589
Oats, 398
bran and, sandwich bread, 605
crumble topping, 712
fast nut burgers, 508
piecrust, 710
rolled, 400
simplest bean burgers, 502
Oaty chocolate chunk cookies, 688
Oaxaca cheese, 555
Oils, 626–632
in Bittman recipes, 627
buying, 626
flavored, 627–628 V
health and, 626
high in monounsaturated fats, 627
high in polyunsaturated fats, 627
high in saturated fats, 627
smoke points for, 627
storing, 627
vinaigrette, 628–631 V
Okra, 220–221
buying and storing, 220
coconut-lentil soup with vegetables, 127
cooking, 220
doneness, 220
fried, 221
grilling, 167
hush puppies, 221
preparing, 220
braised chard with rice and, 194
garlic braised in, 206 V
leeks braised in, 215–216
pasta with garlic and, 312 V
stovetop mixed vegetables with, 157
Olives, 290–291
bitter greens with maple-onion dressing, 40
bok choy with capers, and garlic, 179
braised celery with tomato, capers, and, 192
braised leeks with, 216 V
breaded sautéed cauliflower with onion and, 189
buying and storing, 291
cauliflower salad with, and bread crumbs, 65–66 V
chopped, for twice-baked potatoes, 232
in compound butter, 678
cooking, 291
couscous salad with, feta and, 89
couscous-stuffed tomatoes with harissa and, 262
in cracker dough, 590
edamame with tomatoes and, 437
in egg salad or deviled eggs, 542
garlicky kale or collards with, pine nuts and, 211–212 V
in kale salad, 44
100 percent whole wheat bread with walnuts and, 604
or dried tomato breadsticks, 606
pearl couscous pilaf with almonds and, 410 V
as pizza topping, 614
in potato salad, 70
preparing, 291
tapenade, 291–292 V
types of, 291
in vinaigrette, 630
in yeast bread, 604
Omega-3 fatty acids, 626
Omega-6 fatty acids, 626
Omelets
caramelized onions in, 223
cheese, 528–529
flat
with cauliflower or broccoli, 530–531
cheesy, 530
filling combinations for, 530
Greek style, 531
Mexican style, 531
frozen vegetables in, 531
ideas for filling, 529
paneer and Spanish, Indian style, 529
simplest, 528–529
Spanish, 529
vegan, 529–530 V
Vietnamese, 532
100 percent whole wheat bread, 602 V
One-pot gumbo, 459
One-pot pasta, 314
adding marinated to sushi bowls, 385
baked eggs with cheese and, 526
in balsamic syrup, 633
biryani, 375
bitter greens with maple-, dressing, 40
braised tofu and peas in curried coconut milk, 493–494 V
breaded sautéed cauliflower with olives and, 189
buying and storing, 222
caramelized, 224–225
in cheese or tofu dip or spread, 557
in cracker dough, 590
dressing cabbage salad with, 40
in omelets, 223
pasta with, 320
in stuffing pasta, 349
uses for, 223
in yeast bread, 604
cooking, 224
doneness, 224
filling omelets with, 529
fried rings, streamlined, 162 V
frying, 160
in green salad, 36
grilling, 167
home fries with, 235–236
kasha with golden brown, 413–414
in mashed potatoes, 234
my mom’s pan-cooked, 228–229
pan-cooking, 221
pasta with caramelized, 320 V
precooked grains with, 399, 404
preparing, 222–223
raw, chutney, 668 V
roasted halves, 223–224 V
salting, as salad addition, 48
in scrambled eggs, 524
simplest, gratin, 171
simplest bean burgers, 502
soup, ">100–101
stir-fried ramen with vegetables, 338–339
types of, 221–222
vegetable stock, 97
in vinaigrette, 630
white pizza with balsamic caramelized, 613
yogurt sauce, 674
Oolong tea, 756
Orange(s), 292
adding sliced, to green salad, 36
-almond cake, 697–698
avocado-, smoothie, 751
banana bread with chocolate and, 583
-banana-mango ice cream, 732
blossom whipped cream, 701
-caraway scones, 589
carrot-, smoothie, 751
-chive biscuits, 588
chocolate-
cake, 694
tofu pudding, 726
citrus sprinkle, 651
cranberry-
crisp, 717
soup, 740
tea, 760
cranberry relish with, and ginger, 281–282 V
cranberry sauce with, and ginger, 281–282
-cranberry spice compote, 721
-currant biscuits, 588
five-layer avocado salad, 51–52
in fruit, cheese and nut combos, 39
-ginger jam glaze, 705
glaze, 703 V
peach-, smoothie, 751
raw beet salad with cabbage and, 51
rosemary-, tea, 761
sorbet, 734
-thyme sorbet, 735
Orangeade, 755
Orange juice
in balsamic syrup, 633
-ginger tea, 760 V
lima bean purée with fennel, 460
pumpkin, carrot, and, 747 V
Orange pasta, 345
Orange zest
in anything-scented peas, 226
in apple pie, 713
in scones, 589
in waffle batter, 548
Oregano, 636
in cooked beans, 434
in cracker dough, 590
in mayonnaise, 671
in potato salad, 70
on roasted red peppers, 228
in yeast bread, 604
Oven-braised celery, 192
Oven-dried tomatoes, 261
Oven-poached eggs, 526
Oven-roasted canned plum tomatoes, 261
Oven-roasted everyday tomatoes, 261
Oven-roasted fresh plum tomatoes, 258
Oven-roasted potatoes, 236 V
dishes made with, 236
Oven-roasted seitan, 512 V
Overnight French bread, 600–601
Overnight waffles, 548
Pad kee mao, 336 V
Pad Thai, 336
Paella with tomatoes and eggs, 376
Pakora-style vegetables, 161
Palm oil, 627
Palm syrup, 685
Pancakes, 542–546. See also Griddlecakes
corn, Thai style, 196
sauces for, 198
everyday, 542–543
Korean vegetable, 157
lemon-ricotta, 544
mung bean, 477–478
potato, 241
tips for making perfect, 544
tofu, four ways, 499 V
vegan oatmeal, 544
zucchini, with pesto, 254
Pan-cooking onions, 221–222
Paneer cheese, 556
in bean salads, 73
biryani, 375
curred cheese, 564–565
grilled, and watermelon skewers, 566
grilled yogurt-marinated, and vegetable skewers, 566
panfried cheese, 562
and spinach omelet, Indian style, 529
Panfried cheese, 562
Panissa, 391–392
Panko-crusted panfried tofu, 486 V
Pan-roasted corn and bean salad with cheese, 62, 82
Pan-roasted corn salad with black beans, 62V
Pan-seared seitan, 510 V
Pantry, setting up your, 12–14
Papaya, 293
green, salsa, 662
grilling, 273
-lime sorbet, 734
quickest-pickled, 91
for summer rolls, 620
Paprika, 645
in compound butter, 678
in cracker dough, 590
sprinkling smoked on popcorn, 390
Paraboiling vegetables, 150
aloo, 592
shaping, 594
Parboiling, 24
Paring, 23
Parmesan cheese, 556
baked macaroni and cheese, 326–327
baked white bean cakes, 477
balsamic syrup with, 633
in bean salads, 73
breadsticks, 606
cheese “burgers,” 564
for cheese dips or spreads, 558
in cobbler toppings, 717
in cooked grains, 399
in cracker dough, 590
cutting or crumbling, 555
eggplant, 202
in endive and blue cheese salad, 42
in farro and bean soup, 135
fried eggs with, 525
in frozen beans and greens soup, 122
in fruit, cheese and nut combos, 39
in green salad, 36
for hot corn, 195
in kale salad, 44
lemony cauliflower salad with, bread, 66
in mac and cheese combo, 327
in mashed potatoes, 234
minestrone, 110
parsnip-, gnocchi, 352–353
pasta with butter
sage, and, 316–317
pasta with caramelized onions, 320
pasta with walnut sauce, 326
pesto, 634
popcorn, 390
in potato and leek soup, 104
potato croquettes with roasted garlic and, 243
ranch dressing, 672
on roasted red peppers, 228
in scones, 589
in seaweed romaine salad, 55–56
in soup, 134
spinach-ricotta ravioli, 346
for topping baked potatoes, 233
vegetable lasagne, 328
in vinaigrette, 630
in waffle batter, 548
in yeast bread, 604
Parmesan water, 98
Parsley, 637
in anything-scented peas, 226
for boiled potatoes, 233
with chickpea fries, 480
in cooked beans, 434
in cooked grains, 399
in cracker dough, 590
eggplant slices with garlic and, 201–202
in egg salad or deviled eggs, 542
and herb salad, 40
as toast topper, 624
for hot corn, 195
lemony spinach-, juice, 747
lettuce salad with, 42
in mashed favas, 466
in mashed potatoes, 234
in mayonnaise, 671
pasta with, 320 V
“pesto,” 638 V
as crudité dip, 92
on roasted red peppers, 228
in tabbouleh, 76
in yeast bread, 604
Parsnip(s)
balsamic-glazed, with garlic, 187
braised lentils with, 448
in braised tofu and peas in curried coconut milk, 493
buying and storing, 186
cooking, 186
with dates and raisins, 187–188
doneness, 186
with dried apricots and chipotle, 188
French-fried, 243
jazzing up quick-glazed, 187
kasha with carrots and, 414
-Parmesan gnocchi, 352–353
preparing, 186
purée, 152
quick-glazed, 186–189
rémoulade, 48
roasted, with dates and raisins, 188
roasted vegetable stock, 99
in simplest seaweed salad, 53
white bean and, purée, 460
Passion fruit, 293
Pasta(s), 12. See also specific by name
alternative, 309–310
amount to cook, 308
baked, 326–330
macaroni and cheese, 326–327
combos, 327
vegetable lasagne, 328
ziti, 330
cannellini beans with cabbage and, 441
with caramelized onions, 320
cutting, 343
with dairy, 316–317
with butter, sage, and Parmesan, 316–317
creamy, lemony, variations on, 317
dried, 308–312
cooking, 308
draining, saucing, and tossing, 309
eggless, 345–346
fast tomato sauce with, 314
flavoring dough, 345
fresh, 341–342
alternative flours in, 344
fresh egg, 343
with garlic and oil, 312 V
in giving soups body, 125
with mushrooms, 324–325 V
with nut sauces, 325–326
with walnut sauce, 326
at room temperature, 86
shapes of, 308
spinach-ricotta ravioli, 346
techniques of making, 342–343
by pasta machine, 342–343
with tomato sauces, 312–316
fast, 312
tweaking, 313
linguine with raw, 314
one-pot pasta, 314
tossing vegetable and legume dishes with, 323
with vegetables or legumes, 317
with broccoli, cauliflower, or broccoli raab, 322–323
elevation of, 322–323
with caramelized onions, 320
Mario Batali’s vegetarian ragù, 323–324
with mushrooms, 324–325
pasta primavera, 319–320
with puréed beans, 325
whole wheat, 309
Pasta and noodle salads, 85–89
couscous, with fennel and raisins, 88–89
Japanese-style summertime, 85–86
toppings, 86
pearl couscous, 86
Pasta autunno, 320
Pasta e fagioli, 109–110
Pasta estate, 320
Pasta frittata, 532–533
basic, 532
Pasta inverno, 320
Pasta primavera, 319–320
whole wheat, 574
Patatas bravas, 236
PB&J cookies, 690
Pea(s), 224. See also specific by name
anything-scented, 224
baked beans, 467 V
black-eyed, 430
fritters, 473
hoppin’ John with smoked tofu, 457 V
mixed whole-bean deal with walnuts, 451
with smoked tofu and mushrooms, 459
boiled or steamed, 153
braised tofu and, in curried coconut milk, 493–494
more ideas for, 493
butter, 431
buying and storing, 224
cheese scramble, 569–570
in chopped salad, 37
in cooked grains, 398
cooking, 224
cow, 430
creamy pasta with, 317
doneness, 224
dried, 432
dumplings, 357
farro, salad, 80
in fluffy cracked wheat, 417
fried rice, with or without egg, 380–381
mashing with potatoes, 235
mixed rice, Japanese style, 388–389
in pasta primavera, 319
in pasta with broccoli, cauliflower, or broccoli raab, 323
pigeon, 432
Puerto Rican-style beans and rice, 459
potato and, samosas, 618
in potato salad, 70
preparing, 224
rice pilaf with, 372
in risotto, 379
salad with tomatoes, feta, and mint, 52
samp and, 394
split, in the slow cooker, 435
stir-fried tofu with, 490
yogurt soup with fresh, 144
Peaches, 293
in balsamic syrup, 633
-basil aqua fresca, 752
broiled, 720
in compound butter, 678
in fruit, cheese, and nut combos, 39
ginger, and maple compote, 721
-ginger sorbet, 736
gingery, upside-down cake, 700
grilling, 273
horchata, 752–754
miso-, ice cream, 731
-orange smoothie, 751
pudding, 724
raspberry-, crisp, 717
-raspberry galette, 714
and tomato salad, 61
in vinaigrette, 630
Peanut(s)
with chickpea fries, 480
in chopped salad, 37
peanut butter cookies, 689–690
peanutty vegetable soup, 115–116
sea slaw, 55
sticky rice with shallots and, 372
Peanut butter
banana bread, 583
banana- ice pops, 739
-banana tofu pudding, 727
cookies, 689–690
in crunchy amaranth griddlecakes, 406
granola bars, 693
kale or collards with, 211
peanutty vegetable soup, 115–116
Peanut dressing, roasted Brussels sprouts with, 68
Peanut oil, 627
Peanut sauce, four ways, 657 V
as crudité dip, 92
for stewing hard-boiled eggs, 538
Peanutty vegetable soup, 115–116 V
pilaf, 406–407
Pears, 293–294
and almond upside-down cake, 700
Asian, in simplest seaweed salad, 53
in balsamic syrup, 633
-bourbon cobbler, 716
buying and storing, 294
in compote with raisins and cinnamon, 721
in compound butter, 678
cooking, 294
galette, 714
poached, 718 V
preparing, 294
-rosemary sorbet, 734
in scones, 589
in simplest seaweed salad, 53
sliced, in green salad, 36
varieties of, 293–294
in vinaigrette, 630
Pea shoots, 224
in pasta with broccoli, cauliflower, or broccoli raab, 323
Pecans
in boiled potatoes, 233
in carrot cake, 697–698
in crunchy amaranth griddlecakes, 406
in fruit, cheese, and nut combos, 39
in kale salad, 44
in mayonnaise, 671
Pecorino
broccoli raab with garlic and, 181
in mac and cheese combo, 327
pesto, 634
Peeling, 23
Pepitas in fruit, cheese, and nut combos, 39
Pepper(s), 12, 226–231, 645. See also Bell peppers; Chile(s)
buying and storing, 226
cayenne, 70, 195, 227, 390, 590
chiles rellenos, 229
cooking, 226
creamed poblanos, 229
doneness, 226
hot, chutney, 668
lexicon for chile, 227
my mom’s pan-cooked, 228–229
preparing, 226
roasted red, 228 V
uses of, 228
Peppercorns, 645
Chinese, 646
five-spice powder, 649 V
in fresh cheese, 569
grinding and cracking, 648
in infusing simple syrup, 684
salted cabbage with Sichuan, 93
Pepper Jack
in cracker dough, 590
in yeast bread, 604
Percolators, 763
Perilla, 637
Persimmons, 294
Pesto
breadsticks, 608
broccoli or cauliflower and, gratin, 173
cheese “burgers,” 564
lasagne, 328
in mashed potatoes, 234
parsley, 638
in pasta with broccoli, cauliflower, or broccoli raab, 322
tomato, sauce, 313
traditional pesto, red, white, and green pizza, 614
twice-baked potatoes, 232
winter squash with, 264
zucchini pancakes with, 254
Petite golden lentils, 449
Pho, 130 V
Pickled ginger, 207 V
Pickled vegetables, 89–94
kimchi, 93
marinated garden vegetables, 91
miso-cured vegetables, 93–94
quickest, 89
spicy Korean-style pickles, 91
Pickles
in potato salad, 70
spicy Koran-style, 91
in yogurt, 553
Pickling spice, 651–652 V
Pico de gallo, 660
Pico de verde for huevos rancheros, 533
Piecrust(s)
crimping, 707
decorating, 708
flaky, 709–710
fluting edge, 707–708
mixing dough for, 706
no-bake fruit and nut, 711 V
nuts with, 710
oats, 710
pre-baking, 708–709
rolling dough for, 706–707
savory, 710
cheese quiche, 536–537
mostly vegetable vegan quiche, 539 V
vegan, 710 V
whole wheat, 709–710
Piecrust, flaky, 709–710
Pie plate, 18
Pierogi
dumpling wrappers for, 356
potato-stuffed, 361–362
Pies
apple, 712–713
additions to, 713
baking filled, 709
blueberry, 713–714
Pigeon peas, 432
Puerto Rican-style beans and rice, 459
Piguant sauce, 676
Pimento, 642
Pimentón, 645
Piña colada chia pudding, 724
Pinching method of crimping pie crust, 709
Pineapple, 294–295
in apple pie, 713
buying and storing, 294–295
carrot cake, 697–698
-coconut smoothie, 751
fresh, upside-down cake, 698
fried rice, 381
in fruit, cheese, and nut combos, 39
grilling, 273
-lavender sorbet, 735
lemongrass, and basil compote, 721
preparing, 295
roasted, 721
in vinaigrette, 630
Pineappleade, 755
Pine nuts
breadsticks with caraway seeds and, 608
with chickpea fries, 480
in fruit, cheese and nut combos, 39
garlicky kale or collards with, pine nuts and, 211–212 V
pearl couscous salad, 86
pesto, 634
rice pilaf with, 372
in seaweed romaine salad, 55–56
spinach with currants and, 250 V
Pink beans, 432
dips, 463
posole with beans, 394
Pink peppercorn, strawberry-, sorbet or ice milk, 735
Pinto beans, 432
baked, enchilada style, 469–470
chili non carne, 456
as filling for tacos and burritos, 623
with red bell peppers, 444
refried beans, 460 V
salsa, 660
spinach and, 446
Pistachios
bulgar pilaf with apricots and, 408
in chopped salad, 37
in fruit, cheese, and nut combos, 39
-saffron cake, 696
Pistou, 109
Pizza, 609–614
caramelized onions in, 223
equipment for making, 597
on the grill, 609
polenta, 392
quick ideas for more flavorful, 610
thick or thin crust for, 610
with tomato sauce and mozzarella, 613–614
toppings for, 614
white, 611 V
Pizza dough, 609–610
calzones, 615
ideas for more flavorful, 610
pizza with tomato sauce and mozzarella, 613–614
shaping, 611
white pizza, 611
Pizza peel, 597
Pizza stone, 597
Plantain bread, 583
Plantains. See also Banana(s)
baked Brazilian black beans, 469
buying and storing, 278
coconut-fried, 162
cooking, 278
doneness, 278
as filling for tacos and burritos, 623
French-fried, 243
fried, chips, 280 V
grilling, 273
preparing, 278
sautéed ripe, 278 V
Plums, 296
in apple pie, 713
balsamic, with red leaf lettuce, 39
in compound butter, 678
in fruit, cheese, and nut combos, 39
ginger-, crisp, 717–718
grilling, 273
in kale salad, 44
-rosemary upside-down cake, 698–699
star anise, and black pepper compote, 721
Plum tomatoes
oven-roasted fresh, 258 V
peanutty vegetable soup, 115–116
ratatouille, 156–157
in stuffing pasta, 349
Plum/umeboshi vinegar, 632
Poached eggs, 525–526
oven, 526
sauces for, 526
in tomato curry sauce, 536
Poached pears, 718 V
Poached tofu, 485 V
Poaching, fruit, 271
dried, 271
Poblanos, 227
creamed, 229
fresh tomatillo salas, 660
tortilla soup, 111–112
Polenta, 391
dishes to serve on top of, 392
grilled or fried, 391
“pizza,” 392
Polyunsaturated fats, 626
oils high in, 627
Pomegranates, 296
addition of molasses to vinaigrette, 630
gelée, 729
Pomodoro pizza, 613
Ponzu, 657
quick-cooked edamame with, 437
Ponzu sauce, 56
arame and bean threads with ponzu dipping sauce, 56–57
Popcorn, 390
additions to, 390
in salad, 35
Poppy seeds, 645
lemon- pancakes, 543
in vinaigrette, 630
Posole with beans, 392 V
Potatoes, 231–243
aloo paratha, 592 V
baked, 232 V
toppings for, 233
Benedict, 236
boiled, 233 V
finishes for, 233
or steamed, 153–154
braised, three ways, 238 V
braised artichoke hearts with, 170
in braised tofu and peas in curried coconut milk, 493
buying and storing, 231
chips, 242
cooking, 231
crisp, salad, 236
croquettes, 242–243
as crudité, 92
curried stir-fried, 239 V
doneness, 232
fastest vegetable stock ever, 97
French fries, 242 V
in fried rice, 381
in giving soups body, 125
grilling, 167
home fries, 235 V
as inappropriate for juicing, 744
and Jerusalem artichoke gratin, 238–239
lentils and, with curry, 451
mashed, 233–235
flavoring, 234
other vegetables with, 235
in mashed favas, 466
in minestrone, 109–110
nik, 241
oven-roasted, 236 V
and pea samosas, 618
preparing, 231
in quiche, 536
rémoulade, 48
in risotto, 379
roasted beet borscht, 104–105
roasted quinoa, with cheese and, 411–412
roasted vegetable stock, 99
salad, 70 V
additions to, 70
choices in, 70
chopped, 37
crisp, 236
soup
potato and leek, 102
more ideas for, 104
selection of, 104
Spanish tortilla, 531
stuck-pot rice with, crust, 383
tacos, 236
tempeh hash, 515
as topping for paella, 378
twice-baked, 232
vegetable stock, 97 V
white pizza with rosemary and, 613
Potato flour, 576
Potato gnocchi, 350
Potato masher, 18
Potato skin crumbles, 679
Pot holders, 17
Pot stickers, 356
Powdered sugar, 682
Preserved lemons, 286 V
with chickpea fries, 480
pearl couscous salad, 86
whole grain salad with, 88
Pressed tofu salad, 496 V
Pressing tofu for cooking, 483
Pressure-cooked beans, 435 V
Primavera, pasta, 319–320
Produce. See also Fruit(s); Vegetable(s)
combining, for sweet or savory juices, 744–745 (See also Fruit(s))
buying, 148
storing and preparing, 148–149
Protein
adding, to smoothies and shakes, 752
foods high in (See Seitan; Tempeh)
Provolone and broccoli bake, 558
Puddings, 723–729
cinnamon-nut rice, 727
coating back of a spoon and, 724
Mexican chocolate tofu, 726–727 V
piña colada chia, 724
vanilla, 723–726
Puerto Rican-style beans and rice, 459
Puffed cooked grains, 422 V
Puffed uncooked grains, 422 V
Pulp, using, 748
Pumpkin(s)
and apple cider, 747
bran muffins, 587
bread, 583
carrot, and orange juice, 747 V
ice cream, 730
100 percent whole wheat bread with sage and, 604
in pasta dough, 345
soup, 120–121
soup with chipotle, 121
Pumpkin seeds
with chickpea fries, 480
for hot corn, 195
microwave, 269
sauce, 664
Purée
broccoli, 152
butternut squash, 152
carrots, 152
chestnuts, 152
corn, 152
daikon radish, 152
eggplant, 152
fruit, 271
parsnips, 152
roasted red peppers, 228
shell peas, 152
tofu, 484
turnip, 152
vegetable, 150 V
white bean, 459–460
Puréed tomato soup, 107
Puttanesca sauce, 313
Puttanesca style, seaweed romaine salad, 56
Quesadillas, 620
fillings and toppings for, 620
leftovers from, 29
Queso asadero cheese, 555
Queso blanco, quesadillas, 620
Queso de freir cheese, 556
curred cheese, 564–565
grilled, and watermelon skewers, 566
grilled yogurt-marinated, and vegetable skewers, 566
panfried cheese, 562
Queso fresco
black bean cakes with, 477
as garnish for tortilla soup, 112
in huevos rancheros, 535
in soup, 134
Quiche
cheese, 536–537
leftovers for filling, 539
mosty vegetable vegan, 539 V
vegetables in, 536
Quick breads, 572
banana bread, 581
blueberry muffins, 584
bran muffins, 586–587
buttermilk biscuits, 587–588
additions to, 588
making, 587
corn bread, 580–581
grated vegetables in, 584
mixing, 578
scones, 588–589
flavor combinations for, 589
storing and freezing, 580
zucchini bread, 583–584
additions for, 583–584
Quick coconut-braised vegetables, 156 V
Quick-cooked bok choy, 179 V
Quickest pickled vegetables, 89 V
Quick ganache truffles, 705–706
Quick tomato curry sauce, hard-boiled eggs in, 536
Quick wheat or rye berry stew
with fall vegetables, 418
with spring vegetables, 418
Quince, 296
-ginger soup, 740
baked, and beets, 412–413
bell peppers stuffed with, and goat cheese, 262
farro salad with cucumber and yogurt-dill dressing, 77
and kale quesadillas, 623
pasta, 310
puffed uncooked grains, 422
roasted, with potatoes and cheese, 411–412
salads
with crunchy tempeh, 82–83 V
and sweet potato, 80 V
stuffed winter squash with, corn, and tomatoes, 266 V
in tabbouleh, 76
whole wheat, corn bread, 581
Quinoa flour in fresh pasta, 344
Radicchio, 202–205
bitter greens with maple-onion dressing, 40
braised, 203 V
buying and storing, 202
cannellini beans and, 446
cooking, 202
doneness, 202
in endive and blue cheese salad, 42
in grilled or broiled, with balsamic glaze, 203
grilling, 166
kasha with, 414
preparing, 202
Radishes, 243–244. See also Daikon radish
adding marinated to sushi bowls, 385
buying and storing, 243
in chopped salad, 37
cooking, 244
as crudité, 92
doneness, 244
in endive and blue cheese salad, 42
in five-layer avocado salad, 51–52
as garnish for soba with dipping sauce, 338
as garnish for tortilla soup, 112
leafy tops of, in salads, 34
in pasta primavera, 319
in pho, 130
preparing, 244
red lentils and, 450
salting, as salad addition, 48
in simplest seaweed salad, 53
as topping for Japanese-style summertime pasta salad, 86
Radish salsa, 662
for huevos rancheros, 533
Ragù, Mario Batali’s vegetarian, 323–324 V
Raisins
apple or pear compote with cinnamon and, 721
carrots with dates and, 187–188 V
in chewy oatmeal, cookies, 689
couscous salad with fennel and, 88–89
in kale salad, 44
in oatmeal, cookies, 688–689
roasted carrots or parsnip with dates and, 188
in scones, 589
in vinaigrette, 630
in waffle batter, 548
whole roasted cauliflower with, and balsamic glaze, 190
in yeast bread, 604
Raita, 674
with chickpea fries, 480
Ramen noodles, 331–332
in Japanese-style summertime pasta salad, 85
stir-fried, with vegetables, 338–339
vastly improved store-bought, 334
Raspberries
in apple pie, 713
in balsamic syrup, 633
chocolate-, tofu pudding, 727
gelée, 729
green tea, 760
-lime pie, 714
peach-, galette, 714
-peach crisps, 717
-red wine sorbet, 734
strawberry-, aqua fresca, 752
thyme, and honey compote, 721
in waffle batter, 548
Raspberryade, 755
Ratatouille, 156–157 V
salad, 66–67 V
as toast topper, 624
variation on, 157
Ravioli
making, 347
mushroom-ricotta, 349
spinach-ricotta, 346
Raw beet salad, 51 V
Raw onion chutney, 668 V
in egg salad or deviled eggs, 542
Raw sugar, 682
Raw vegetable salads, 42–47
Brussels sprouts, 44
carrot salad with cumin, 43
celery rémoulade, 47–49
corn, with tomatoes, feta, and mint, 52
cucumber, with soy and ginger, 49
five-layer avocado, 51–52
improvising, 52
raw beet, 51
shaved artichoke, 44
soy-sesame marinated celery, 47
spicy no-mayo coleslaw, 42–43
Real banana pudding, 724
Real ranch dressing, 673
Rebaudioside, 683
Rebina, 683
Red, white, and green pizza, 614
Red beans, 431
cheesy baked, cakes, 477
posole with beans, 394
refried beans, 460 V
simplest bean burgers, 502
spicy, Indian style, 443
Red chile flakes
for hot corn, 195
for mashed potatoes, 234
sprinkling on popcorn, 390
Red chile sauce
Indian style, 667
North African style, 667
Red curry paste, 667 V
Red enchilda sauce, 663
Red grapes. See also Grape(s)
balsamic, with lacinato kale, 39–40
in simplest seaweed salad, 53
Red gumbo, 113
Red leaf lettuce, balsamic plums with, 39
Red lentils, 449
dips, 463
rhubarb and, 450
simplest dal, 450
spiced, pancakes, 478
Red onions
bitter greens with maple-, dressing, 40
in chopped salad, 37
five-layer avocado salad, 51–52
Red peppers. See also Roasted red pepper(s)
and tomato sauce, 313
vinaigrette, roasted sweet potato salad with, 71
Red rice, 367
Red wine
in balsamic syrup, 633
-poached pears, 718
raspberry-, sorbet, 734
Red wine sauce, cabbage stuffed with lentils and rice in, 185
Red wine vinegar, 632
Refried beans, 460 V
in breakfast burritos, 533
filling omelets with, 529
flavorings for, 462
in huevos rancheros, 535
Refrigerator, contents of, 14–16
Reheating food, 30
Relish, cranberry, with orange and ginger, 281–282 V
Rémoulade
celery, 47–48
sauce, 671
Rhubarb, 296–297
apple-, cobbler, 716
-orange soup, 740
pie, 713
red lentils and, 450
strawberry-, pie, 713
additions to, 367
braised chard with olive oil and, 194
Brazilian black beans and, 469
coconut, 369
stuffed tomatoes, 262
substituting for white, 368
cabbage-stuffed with lentils and, 184–185
in red wine sauce, 185
with chickpeas, 369–370 V
indica, 365
Italian-style lentil soup with, 129
Japanese
with shiitakes, edamame and sea greens, 387–388 V
japonica, 365
jazzing up plain, 367
keeping on hand, 366
Lebanese-style lentil soup with, 129
long-grain, 365–366
basmati, 366
converted and instant, 366
jasmine, 366
red, 366
southern, 365
sticky, 366
mixed, Japanese style, 388–389
Puerto Rican-style beans and, 459
short-grain, 366–367
American black, red, and mahogany, 367
calrose, 366
risotto, 366
sticky, 366–367
sushi, 384 V
tempeh with spinach and, 515 V
white, 367
in the microwave, 367
stuffed tomatoes, 262
tempeh with, and spinach, 515
basic, 418
stuffed tomatoes, 262
wintertime tomato and, soup, 108
Rice balls, 389 V
Rice cakes, 339
with sweet soy sauce, 339 V
Rice flour, 575
Rice gruel, 424
Rice noodles
stir-fries with, 339
with sweet soy sauce, 341
Rice pilaf, eight ways, 372–373
Rice salad, 76–77 V
leftovers from, 29
Rice sticks, 331
in improvising noodle bowl, 333
Rice syrup, 684–685
Rice vermicelli, 331
summer rolls, 618
Rice vinegar, 632
Richer yogurt sauce, 674
Rich sweet corn bread, 581
Rich vegetable purée, 153
Ricotta cheese
baked ziti with, 330
chickpea-, gnocchi, 473–474
finishing, 474
fresh, 569
lemon-, pancakes, 544
in mac and cheese combo, 327
mushroom-, ravioli, 349
spinach-, ravioli, 346
spinach- cannelloni, 349
spinach- tortellini, 349
vegetable lasagne, 328
Ricotta salata
in cracker dough, 590
in fruit, cheese, and nut combos, 39
in seaweed romaine salad, 55–56
in yeast bread, 604
Risotto
with dried and fresh mushrooms, 378–380
substitutions, 379
making vegan, 379
Roasted barley tea, 761
Roasted beet and goat cheese gratin, 173
Roasted beet borscht, 104–105
Roasted bell pepper in vinaigrette, 630
Roasted Brussels sprouts with garlic, 183–184
Roasted corn chowder, 121
Roasted figs with mascarpone, 720–721
Roasted garlic, 205–206 V
faster, 206
tahini sauce, 305
using, 206
Roasted green beans, 208 V
Roasted mushroom borscht, 105
Roasted onion halves, 223–224 V
Roasted pepper mayonnaise, 671
Roasted pepper tahini sauce, 305
Roasted pineapple, 721
Roasted quinoa with potatoes and cheese, 411–412
Roasted red pepper(s), 228 V
balsamic syrup with, 633
filling omelets with, 529
in green salad, 36
hummus, 465
in pasta with broccoli, cauliflower, or broccoli raab, 323
as pizza topping, 614
in scrambled eggs, 524
in stuffing pasta, 349
as topping for paella, 378
uses of, 228
Roasted sweet potato salad with red pepper vinaigrette, 71 V
Roasted tofu crumbles, 497
Roasted vegetable quesadillas, 622–623
Roasted vegetable stock, 99 V
Roasting, 27
fruit, 272
nuts and seeds, 299
vegetables, 162–163
Roasting pan, 18
Rocket, 33
in best granola, 421–422
in oatmeal or other creamy breakfast cereal, 420–421
Rolling pin, 18
Rolls, 598
summer, 618
fillings for, 620
Romaine lettuce, 32
basil and, salad, 42
in chopped salad, 37
in endive and blue cheese salad, 42
gigantes and, 446
seaweed, salad, 55–56
Roman beans, 431
Romano beans, 431
Romano cheese
on roasted red peppers, 228
in seaweed romaine salad, 55–56
Roman style, broccoli or cauliflower (or just about anything else), 180–181
Room temperature, rising of dough and, 600
Root vegetables
boiled or steamed, 153–154
braised and glazed, 263
as crudité, 92
salad with cumin, 43
Roquefort cheese, mushroom and, gratin, 171
Rose blossom whipped cream, 701
Rose-herb tea, 761
Rosemary, 637
in apple pie, 713
for boiled potatoes, 233
broiled peaches with honey and, 720
cantaloupe and tomato salad with, 61
with chickpea fries, 480
in cooked beans, 434
in cracker dough, 590
-Gruyère, scones, 589
in infusing simple syrup, 684
-lemon tea, 761
in mayonnaise, 671
-orange tea, 761
pan-roasted celery root with, 193
pear-, sorbet, 734
plum-, upside-down cake, 698–699
in potato salad, 70
on roasted red peppers, 228
- scented baked potato, 232–233
shortcut roasted chickpeas with lemon zest and, 472
white pizza with potatoes and, 613
in yeast bread, 604
Rose water, strawberry, and vanilla compote, 721
Rucola, 33
Rum in apple pie, 713
Rum raisin
ice cream, 730
oatmeal-, cookies, 689
Rustic French bread, 597 V
Rustic fruit sauce, 722
Rutabaga(s), 262–263
cooking, 263
doneness, 263
French-fried, 243
mashing with potatoes, 235
in minestrone, 109–110
preparing, 263
Rye berries, 417
puffed cooked grains, 422
summer vegetable stew with, 417–418 V
Rye bread, 605
Rye flour, 574
in fresh pasta, 344
Saag paneer for batter-fried cheese, 559
Safflower oil, 626
Saffron, 646
canned chickpeas and, soup, 124
in mayonnaise, 671
in pasta dough, 345
pistachio-, cake, 696
rice with chickpeas, 370
Sage, 637
in apple pie, 713
with chickpea fries, 480
in cooked beans, 434
in cracker dough, 590
-lemon tea, 761
100 percent whole wheat bread with pumpkin and, 604
pasta with butter, Parmesan and, 316
in potato salad, 70
white beans, Tuscan style, 444 V
in yeast bread, 604
Salad(s), 31–94
adding salt to, 48
basics of making, 32–34
bean, 71–75
edamame, with seaweed “mayo,” 75
lemony lentil, 73
warm chickpea, with arugula, 73
cooked vegetable, 61–71
cauliflower, with olives and bread crumbs, 65–66
eggplant, with miso, 66
grilled eggplant, with garlic and saffron mayonnaise, 67–68
grilled or broiled portobello, with soy vinaigrette, 65
mushroom, Italian-American style, 62
pan-roasted corn, with black beans, 62
potato, 70
ratatouille, 66–67
roasted broccoli, with tahini dressing, 68
roasted sweet potato, with red pepper vinaigrette, 71
crudités for, 92
crunchy additions to, 35
defined, 32
dressing and serving, 35
egg, 541
flavoring, 542
French-style, 541
hard-boiled eggs for, 521
mayo-less, 541
tofu, 541
grain, 75–85
farro, with cucumber and yogurt-dill dressing, 77
nutty and fruity wheat berry or other whole grain, 83
quinoa, with crunchy tempeh, 82–83
quinoa and sweet potato, 80
rice, 76–79
tabbouleh, 76
wheat berry or other whole, with cabbage and mustard, 83
green, 35–42
balsamic strawberries with arugula, 39–40
basic, 36
bitter, with maple-onion dressing, 40
chopped, 36–37
endive and blue cheese, 42
with fruit, cheese, and nuts, 37
parsley and herb, 40
warm spinach, with tofu croutons, 37, 82
pasta and noodle, 85–89
couscous, with fennel and raisins, 88–89
Japanese-style summertime, 85–86
pearl couscous, 86
pickled vegetables, 89–94
kimchi, 93 V
marinated garden vegetables, 91 V
miso-cured vegetables, 93–94 V
quickest, 89 V
spicy Korean-style pickles, 91 V
pressed tofu, 496
raw vegetable, 42–47
Brussels sprouts, 44
carrot salad with cumin, 43
celery rémoulade, 47–49
corn, with tomatoes, feta, and mint, 52
cucumber, with soy and ginger, 49
five-layer avocado, 51–52
improvising, 52
raw beet, 51
shaved artichoke, 44
soy-sesame marinated celery, 47
spicy no-mayo coleslaw, 42–43
salad greens in, 32–34
arugula in, 34
chicory in, 32–33
dandelion in, 34
endive in, 32–33
lettuce in, 32
microgreens, 33
prepping and storing, 32, 34–35
salad mixes (mesclun) in, 33–34
watercress in, 34
sea greens (seaweed), 53–57
arame and bean threads with ponzu dipping sauce, 56–57
sea slaw, 55
seaweed romaine, 55–56
simplest seaweed, 53
that make great meals, 82
tomato, 57–61
and bread, 61
cherry, with soy sauce, 58
Ethiopian style, 57
with hard-boiled eggs, 57–58
watermelon and, 58
Salad greens, 32–34
arugula in, 34
in bean salads, 72
chicory in, 32–33
dandelion in, 34
endive in, 32–33
lettuce in, 32
microgreens, 33
prepping and storing, 32, 34–35
salad mixes (mesclun) in, 33–34
salting, 48
watercress in, 34
Salad mixes, 33–34
Salsa(s), 659–664
cooked tomatillo, 663–664 V
fresh tomatillo, 660 V
fresh tomato, 660 V
with fried, grilled, or broiled cheese, 564
quesadillas, 620
radish, 662
salsa roja, 662–663 V
in scrambled eggs, 524
for topping baked potatoes, 233
in veggie burgers, 501
in yogurt, 553
Salsa borracha, 663
Salsa cruda, 660
Salsa fresca, 660
Salsa roja, 662–663 V
baked pinto beans, enchilda style, 469–470
for huevos rancheros, 533
for poaching eggs, 526
for stewing hard-boiled eggs, 538
Salsa sofrito, 663
in Bittman recipes, 640
Epson, as tofu coagulant, 484
grinding, 640
Salting of salad ingredients, 48
Salty lemonade or limeade, 754
Salty sweet popcorn, 390
Samp, peas and, 394
Sandwich bread, eight ways, 603–605
Sandwiches, BBQ jackfruit, 284 V
Sansho, 646
Santa Maria pinquito beans, 433
Saturated fats, 626
oils high in, 627
Saucepans, small or medium, with lid, 16
Sauces
for batter-fried cheese, 559
butter-based, 674–678
béchamel sauce, 8 ways, 675–676
compound butter, 676
additions for, 676
hollandaise sauce, 674–675
caramelized onions in, 223
for corn fritters, 198
for corn pancakes, 198
dipping
arame and bean threads with ponzu, 56–57 V
basil, 654
Korean-style soy and sesame, and marinade, 656–657 V
for precooked tofu or seitan, 490
for seitan, 490
simple miso, 653
soba with, 338
garnishes for, 338
for dumplings, 346
for fresh cheese, 570
for fried, grilled, or broiled cheese, 564
for Mexican breakfast dishes, 533
for poaching eggs, 526
soy sauce-based, 654–659
basil dipping sauce, 654 V
dashi dipping sauce, 657
additions to, 657
fishless fish sauce, 656 V
Korean-style soy and sesame dipping sauce and marinade, 656–657 V
peanut sauce, four ways, 657 V
ponzu, 657
teriyaki sauce, 659
for stuffed pasta, 346
for Thai style pancakes, 198
tomato
braised tempeh with soy and, 513
freezing, 313
fresh, 313
garlicky, 313
linguine with punchier raw, 316 V
miso, 313
pasta with, 312–316
fast, 312
linguine with raw, 314
one-pot pasta, 314
walnuts, 326
pesto, 313
pizza with mozzarella, 613–614
red pepper and, 313
spiced, 313
spicy, 313
with wine, 313
Sauerkraut, and potato-stuffed dumplings, 362
Sautéed ripe plantains, 278 V
Sautéing, 25–26
of fruit, 272
of vegetables, 154
Savory French toast, 551
Scale, 17
Scallions
avocado and scallion, 623
with chickpea fries, 480
chile-, sauce, 632
in compound butter, 676
corn bread, 581
in crunchy amaranth griddlecakes, 406
favas with, 444
in fluffy cracked wheat, 417
in fried rice, 381
garlic-, sauce, 631
ginger-
sauce, 631–632 V
tofu pancakes, 499
in green salad, 36
grilling, 167
marinated cucumbers, 47
paratha with ginger and, 592
in scrambled eggs, 524
scrambled tortillas with chiles and, 536
sesame-soy soy tofu burgers with, 505
stir-fried tofu with, 490
as topping for paella, 378
Scarlet runner beans, 433
flavor combinations for, 589
Scotch Bonnet pepper, 227
Scrambled eggs, 523–524
additions to, 524
with cheese, 524
in green tea broth with udon noodles, 132
grilled or broiled tomatoes and, Chinese style, 258
roasted red peppers with, 228
as topping for Japanese-style summertime pasta salad, 86
Scrambled tofu with mushrooms, 489 V
Sea beans, 244
Sea greens, 244–248
adding slaw to sushi bowls, 385
addition of panfried or toasted to salad, 35
buying and storing, 244
cooking, 246
in daily cooking, 247
doneness, 246
egg drop soup with, 142
Japanese egg crêpes with nori, 248
Japanese rice with shiitakes
edamame, and, 387–388 V
and noodle stir-fry, 248
nori chips, 247–248 V
preparing, 244
quick-cooked edamame with, 437
salads, 53–57
arame and bean threads with ponzu dipping sauce, 56–57
sea slaw, 55
seaweed romaine, 55–56
simplest seaweed, 53
and shiitake stir-fry, 246–247 V
steamed gyoza with edamame and, 357
Texas caviar with, 246
types of, 244
in vinaigrette, 630
Sea slaw, 55 V
Seasonal vegetables, barley soup with, 134–135
Seaweed(s). See also Sea greens
addition of dried, sprinkles in salads, 56
in green salad, 36
“mayo,” 673 V
edamame salad with, 75
pasta, 310
romaine salad, 55–56 V
as toast topper, 624
variation on, 56
simplest salad, 53 V
Seaweed water, 98
Seeds, 16
anise, 642
in bean salads, 73
butter or paste in giving soups body, 125
buying and storing, 297
caraway
in applesauce, 275
breadsticks with pine nuts and, 608
celery, 643
chia, 303
fruit jam, 723
piña colada, pudding, 724
crisp squash, 268–269
fenugreek, 644
flax, 304–305
hemp, 305
microwave pumpkin, 269
milk, 299–300
poppy, 645
addition to vinaigrette, 630
lemon- pancakes, 543
precooked grains with, 404
pumpkin
with chickpea fries, 480
for hot corn, 195
microwave, 269
sauce, 664
roasting and toasting, 299
in salads, 35
sesame, 305–306
in anything-scented peas, 226
as garnish for soba with dipping sauce, 338
for hot corn, 195
in Japanese-style summertime pasta salad, 85
in jook, 424
in sautéed mushrooms, 218
tahini, 306
sunflower
with chickpea fries, 480
for hot corn, 195
in veggie burgers, 501
in vinaigrettes, 630
in yeast bread, 604
basics of, 508–512
dark simmering liquid for, 509–510 V
in fried rice, 381
with lemon-caper sauce, 510
making and using, 508
marsala, 510
oven-roasted, 512 V
pan-seared, 510 V
in pho, 130
seasonings for simmering liquid, 510
shaping, 509
in soup, 119
in stuffing pasta, 349
Seltzer, cucumber-ginger, 745 V
Semolina flour in fresh pasta, 344
Sereh, 636
Seriously spicy chai, 758
Serrano, 227
in cooked beans, 434
in five-layer avocado salad, 51–52
in potato salad, 70
in roasted sweet potato with red pepper vinaigrette, 71
Sesame falafel, 473
Sesame-fried eggplant, 162
for boiled potatoes, 233
Sesame rice breadsticks, 606
Sesame seeds, 305–306
in anything-scented peas, 226
as garnish for soba with dipping sauce, 338
for hot corn, 195
in Japanese-style summertime pasta salad, 85
in jook, 424
in sautéed mushrooms, 218
tahini, 306
Sesame-soy tofu burgers with scallions, 505 V
Shakes. See also Smoothies
adding protein to, 752
almond, 749–750
hazelnut, 751
honey grapefruit, 749
Shakshuka, 536
Shallots
in anything-scented peas, 226
in balsamic syrup, 633
with chickpea fries, 480
in crunchy amaranth griddlecakes, 406
in green salad, 36
in mashed potatoes, 234
in potato salad, 70
in sautéed mushrooms, 218
sticky rice with peanuts or coconut and, 372
Shallow frying, 25
Shaved artichoke salad, as toast topper, 624
Shell beans in minestrone, 109–110
Shell peas, 224
purée, 152
Sherry vinegar, 632
Shiso, 637
Shocking vegetables, 150
Shortcut roasted chickpeas with rosemary and lemon zest, 472
Silken tofu, 482
Silky tofu cream of tomato soup, 107
Simmering, 24
vegetables, 150
Simple miso-citrus dipping sauce, 653
Simple miso dipping sauce, 653
as crudité dip, 92
Simple miso-herb dipping sauce, 653
Simple miso-soy dipping sauce, 653
Simpler peanut sauce, 659
Simplest asparagus gratin, 171
Simplest bean burgers, 502 V
Simplest dal, 450
for batter-fried cheese, 559
for stewing hard-boiled eggs, 538
Simplest huevos rancheros, 535
Simplest seaweed salad, 53 V
additions to, 53
as topping for Japanese-style summertime pasta salad, 86
Simplest yogurt sauce, 673–674
as crudité dip, 92
Simple syrup, 685 V
fruit granita, 736–737
infusing, 684–685
lemon-lime gelée, 727
watermelon and mint soup, 740 V
Single-serve aqua fresca, 752
Single vegetable soups
cauliflower soup, Italian style, 102
mushroom stew, 108
onion soup, ">100–101
potato and leek, 102
more ideas for, 104
selecting potatoes for, 104
roasted beet borscht, 104–105
tomato, 105 V
wintertime tomato soup, 107–108
Six- or seven-layer avocado salad, 52
Skewers, 18
grilled cheese and watermelon, 566
grilled yogurt-marinated cheese and vegetable, 565–566
Skillet eggplant, 199 V
for batter-fried cheese, 559
as toast topper, 624
Skillets
8- to 10-inch with lid, 16
12- to 14-inch with lid, 16
Slaws
apple, 43
cabbage and carrot, 43
sea, 55
spicy no-mayo, 42–43
spicy with mayo, 43
Slicing, 22
Slow cooker, beans, lentils, and split peas in, 435
Smashed potatoes, 234
Smoked mozzarella and greens bake, 558
Smoked-tea chili, 456
Smoked tempeh, 487
with mushrooms, 489 V
Smoke points, 627
Smoky and hot bulgur chili, 410 V
Smoky and hot salsa roja, 663
Smoky baked black beans, 469
Smoky eggplant and zucchini soup, 110–111 V
Smoky onion soup with almonds, 101
Smoky root vegetable soup, 110
Smoky winter squash soup, 111
Smooth gazpacho, 144 V
Smooth green chile sauce, Indian style, 666–667 V
for batter-fried cheese, 559
with fried, grilled, or broiled cheese, 564
for poaching eggs, 526
for stewing hard-boiled eggs, 538
twice-baked potatoes, 232
Smoothies, 749–754. See also Shakes
adding protein to, 752
banana-nut, 749
honey-avocado, 749
peach-orange, 751
Snap peas
in chopped salad, 37
in pasta primavera, 319
Snow peas, 224
in braised tofu and peas in curried coconut milk, 493
in chopped salad, 37
in pasta primavera, 319
quick-cooked edamame with kombu dashi or soy sauce, 437 V
in risotto, 379
in stir-fried ramen with vegetables, 338–339
stir-fried tofu with, 490
Soba noodles, 331 V
with dipping sauce, 338 V
garnishes for, 338
in improvising noodle bowl, 333
Soda crackers, 590
Solanine, 231
Somen noodles, 331
in improvising noodle bowl, 333
Sorbet
flavors, 734–735
food processor fruit, 736
puffed uncooked grains, 422
Sorghum flour, 576–577
Sorghum syrup, 685
Sorrel
green lentils and, 446
in risotto, 379
Soup(s), 95–145
adding creaminess without dairy, 120
bean, 122–129
black, 124–125
cannellini (or any bean), 126–127
ideas for, 126
coconut-lentil, with vegetables, 127 V
frozen beans and greens soup, 122
lentil, 129 V
split pea, 124
caramelized onions in, 223
cheese in, 134
cold, 144–146
cool yogurt, with nuts, 144
smooth gazpacho, 144 V
ultra-fast avocado, 146
creamy, 116–122
carrot-coconut, 119–120 V
corn chowder, 121–122
cream of spinach, 116
pumpkin (or winter squash), 120–121
dessert, 739–742
rhubarb-orange, 740
sweet coconut, 742 V
egg, 141–144
egg drop, many ways, 141–142 V
ideas for, 142–143
egg “noodle,” with mushrooms, 143–144
using in, 143
eggs in, 143
faster noodle, 334
flavoring of water for, 98
freezing, 101
frozen vegetables in, 111
giving more body to, 125
grain, 132–137
barley, with seasonal vegetables, 134–135
farro and bean, 135
mushroom barley, 133–134 V
mixed vegetable, 109–111
green gumbo, 113 V
hot and sour, 112–113 V
Korean-style vegetable, 113 V
minestrone, 109–110 V
peanutty vegetable, 115–116 V
smoky eggplant and zucchini, 110–111 V
tortilla, 111–112 V
garnishes for, 112
noodle, 129–132
green tea broth with udon noodles, 132
additions to, 132
pho, 130 V
enhancements, 130
reasons for not using water in, 98
serving, 96
single vegetable
cauliflower soup, Italian style, 102
mushroom stew, 108
onion soup, ">100–101
potato and leek, 102
more ideas for, 104
selecting potatoes for, 104
roasted beet borscht, 104–105
tomato, 105 V
wintertime tomato soup, 107–108
tofu and miso, 137–141
Kimchi, with tofu, 138 V
miso, 140–141 V
additions to, 141
tofu and bok choy “goulash,” 140 V
tofu in, 138
turning into meal, 119
vegan herbed dumplings for, 354–355 V
vegetable stock, 96–100
fastest, ever, 97 V
kombu dashi, 100 V
mushroom stock, ">99–100 V
roasted, 99 V
whole-meal, 126
wonton, 359
Sour cream, 552
for cheese dips or spreads, 558
cucumber salad with, 49
as garnish for tortilla soup, 112
in mashed potatoes, 234
potato and cauliflower gratin with créme fraîche or, 239
in scrambled eggs, 524
for topping baked potatoes, 233
in vinaigrette, 630
Sour water, 98
Southeast Asian style, mung bean pancakes, 478
Southwestern millet and sweet potato salad, 80
Soy, winter squash with, 264
Soybean oil, 627
Soybeans, 433. See also Edamame
black, with soy sauce, 457
croquettes, 475
dips, 463
in green tea broth with udon noodles, 132
mustard greens and, 446
in simplest seaweed salad, 53
sprouts, in stir-fried vegetables, 155
as topping for Japanese-style summertime pasta salad, 86
Soy cheese, making, 483
Soy milk, 300
Soy nuts, 472
Soy oil, 626
Soy pasta, 310
Soy sauce, 14
beer-glazed black beans with ginger and, 440
black soybeans with, 457
braised tempeh with, tomato sauce and, 513
cherry tomato salad with, 58
in compound butter, 678
cucumber salad with, and ginger, 49
in mashed potatoes, 234
in mayonnaise, 671
in oatmeal and other cooked grains, 420
quick-cooked edamame with kombu dashi and, 437
rice cakes with sweet, 339 V
sesame-, tofu burgers with scallions, 505
sticky rice with coconut milk and, 372
for topping baked potatoes, 233
in veggie burgers, 501
Soy sauce-based sauces, 654–659
basil dipping sauce, 654 V
dashi dipping sauce, 657
additions to, 657
fishless fish sauce, 656 V
Korean-style soy and sesame dipping sauce and marinade, 656–657 V
peanut sauce, four ways, 657 V
ponzu, 657
teriyaki sauce, 659
Soy-sesame marinated celery, 47 V
Soy vinaigrette, 631
eggplant salad with, 66
grilled or broiled portobello salad with, 65
Spaetzle, 353–354
Spaghetti squash, with fast tomato sauce, 268
Spanish brown lentils, 449
Spanish flavors, marinated tofu with, 496
Spanish hot chocolate, 755
Sparking wine with berries, 742
Spatulas, 17
puffed cooked grains, 422
Spelt flour, 574
in fresh pasta, 344
Spice blends
in applesauce, 275
in cooked beans, 434
in yeast bread, 604
in yogurt, 553
Spice cake, sweet rice and coconut, 699
Spiced pumpkin, carrot, and orange juice, 747
Spiced rice, with chickpeas and almonds, 370
Spiced tomato sauce, 313
for batter-fried cheese, 559
Spices, 12, 640–652. See also specific by name
buying, toasting, grinding and storing, 640, 648
lexicon, 642–647
in pantry, 12
Spicy coconut rice, 368
Spicy coleslaw with mayo, 43
Spicy hot chocolate, 755
Spicy Indian tomato sauce, 667–668
for batter-fried cheese, 559
with chickpea fries, 480
with fried, grilled, or broiled cheese, 564
for poaching eggs, 526
for stewing hard-boiled eggs, 538
Spicy ketchup-braised tofu, 494 V
Spicy Korean-style pickles, 91
Spicy melon sorbet, 734
Spicy no-mayo coleslaw, 42–43 V
Spicy red beans, Indian style, 443 V
for batter-fried cheese, 559
Spicy scrambled tofu, 489
Spicy stir-fried sweet potatoes, 241
Spicy yogurt sauce, 674
Spinach, 248–252
-artichoke calzones, 615
in braised tofu and peas in curried coconut milk, 493–494
buying and storing, 248
cannellini beans with, and pasta, 441
in cheese or tofu dip or spread, 557
and cheese samosas, 618
cheesy cream of, soup, 119
cooking, 248
in cracker dough, 590
cream of, soup, 116
creamy pasta with, 317
with currants and nuts, 250 V
curried lentils with potatoes, chickpeas and, 453
doneness, 250
egg drop soup with, 142
eggs Florentine, 528
filling omelets with, 529
in frozen beans and greens soup, 122
gnocchi, 352
green gumbo, 113
in jook, 424
lemony, parsley juice, 747
less creamy cream of, soup, 119
in making salad, 34
in mashed favas, 466
minestrone, 109
in minestrone, 109–110
in miso soup, 141
paneer and omelet, Indian style, 529
with paneer and yogurt, 250
paratha, 592
in pasta primavera, 319
pearl couscous pilaf, 410
pinto beans and, 446
as pizza topping, 614
preparing, 248
puréed, for twice-baked potatoes, 232
rice pilaf with, 373
-ricotta cannelloni, 349
-ricotta ravioli, 346
-ricotta tortellini, 349
in risotto, 379
in scrambled eggs, 524
in stir-fried vegetables, 155
in stuffing pasta, 349
for summer rolls, 620
tempeh with rice and, 515 V
-tofu ravioli, 349 V
tortilla, 531–532
vegan, calzones, 615
vegetable lasagne, 328
warm, salad with tofu croutons, 37 V
Spinach pasta, 345
Split peas, 432
in the slow cooker, 435
soup, 124
soups, variation on, 124
Spoons
coating back of, 724
metal, 17
slotted, 17
wooden, 17
Spreads
blue cheese, 556–557
cheese, 558
Spring mix, 33
Spring vegetables, quick wheat berry stew with, 418
Sprouts in making salad, 33
Squash. See also Butternut squash; Summer squash; Winter squash
roasted quinoa with blue cheese and, 412
Squash blossoms, frying, 160
Sri Lanko cinnamon, 643
Sriracha carrot hummus, 465
Stand mixer, 18
mixing and kneading dough for yeast breads in, 579
Star anise, 646
five-spice powder, 649 V
pho, 130
plum, and black pepper compote, 721
poached pears with ginger and, 718
Star fruit (carambola), 297
Steamed corn on the cob, 195
Steamed dumplings, 356–357, 631
Steamed greens, 153–154 V
Steamed sticky rice, 370 V
for summer rolls, 620
Steamer, rigging a, 25
Steaming, 25
vegetables, 150
Steel-cut oats, 401
Stevia, 683
Stewing fruit, 271–272
Stews
bean, 443–459
beans and greens, 444 V
beans and mushrooms, 447
black soybeans with soy sauce, 457
braised lentils, Spanish style, 448
chickpeas in their own broth with crisp bread crumbs, 454–455 V
chili non carne, 455–456
espresso black bean chili, 456–457
flageolets, French style, 454
hoppin’ john with smoked tofu, 457
lentils and potatoes with curry, 451
mixed whole bean dal with walnuts, 451
mung bean dal with apples, coconut, and mint, 453
simplest dal, 450
white beans, Tuscan style, 444 V
buckwheat, with tofu and kale, 416 V
hard-boiled eggs in red curry, 536
mushroom, 108
summer vegetable, with wheat or rye berries, 417–418 V
Stir-frying, 26
adding vegetables to sushi bowls, 385
broccoli, 181 V
potatoes, curried, 239 V
ramen with vegetables, 338–339
with rice noodles, 339
sea green and shiitake, 246–247 V
tips for, 26
tofu with bell peppers or other vegetables, 489–491 V
vegetables, 154–155 V
additions to, 155
Vietnamese style, 154–155
with water, 489
Stock, 16. See also Mushroom stock; Vegetable stock
Stockpot with lid, 16
Storage containers, 14
Stovetop mixed vegetables with olive oil, 157
for batter-fried cheese, 559
Strainer, 17
Strawberries
balsamic, with arugula, 39–40
in balsamic syrup, 633
balsamic syrup with, 633
and cream biscuits, 588
ice cream, 730
pie, 713
-pink peppercorn sorbet or ice milk, 735
-raspberry agua fresca, 752
-rhubarb pie, 713
rose water, and vanilla compote, 721
Stuck-pot rice with potato crust, 381
Stuffed eggs. See Deviled eggs
sauces for, 346
spinach-ricotta ravioli, 346
Stuffed tomatoes, 262
Sugar, 14
brown, 682
coarse, 682
coconut, 682–683
date, 683
powdered, 682
raw, 682
superfine, 682
as vegetarian dilemma, 683
white, 682
Sugar snap peas, 224
in braised tofu and peas in curried coconut milk, 493
as crudité, 92
in risotto, 379
stir-fried tofu with, 490
Sumac, 646
sprinkling on popcorn, 390
Summer pizza, 614
Summer rolls, 618
fillings for, 620
Summer squash, 252–254
buying and storing, 252
cooking, 252
doneness, 252
as filling for tacos and burritos, 623
frying, 160
grilling, 167
marinated, 91
in minestrone, 109–110
in pho, 130
preparing, 252
quickest pickled, 89
simply prepared, 252 V
steamed baby, 254
in stir-fried vegetables, 155
vegetable noodles, 310
Summer vegetables
barley soup with, 135
stew with wheat or rye berries, 417–418 V
whole grain soup with, 135
Sunflower seeds
with chickpea fries, 480
for hot corn, 195
Superfine sugar, 682
Super-spicy chile-garlic paste, 665
Sushi, 383–389
bowls, 384
improvising, 385
nigiri, 384 V
rice, 384 V
Sweet almond soup, 742
Sweet and hot miso glaze, 654
Sweet and salty tofu jerky, 497
Sweet balsamic vinaigrette, 631
Sweet bay, 635
Sweet citrus granita, 737
Sweet coconut soup, 742 V
Sweet cream butter, 554
Sweet crumble topping, 711–712
granulated, 682–683
liquid, 683–685
Sweeter vegannaise, salad dressing style, 672
Sweet laurel, 635
Sweet miso-cured vegetables, 94
Sweet miso glaze, 654
Sweet peanut sauce, 659
Sweet potatoes, 254–255
baked pinto beans and, enchilada style, 470
biscuits, 588
boiled or steamed, 153–154
buying and storing, 255
and cashew gratin, 239
coconut cake, 697
cooking, 255
and cream cheese gratin, 239
doneness, 255
French-fried, 243
frying, 160
gnocchi, 353
grilling, 167
as inappropriate for juicing, 744
in jook, 424
mashed gratin, 255–256
paratha, 595
pasta with, 322
preparing, 255
ravioli, 349–350
roasted quinoa with cheese and, 412
salads
roasted, with red pepper vinaigrette, 71 V
simply cooked, 255
spicy stir-fried, 241
vegetable noodles, 310
Sweet rice and coconut cake, 699
Sweet Thai chili sauce, 623
Sweet yogurt sauce, 674
Swiss chard. See Chard
Swiss cheese, 555
fried eggs with, 525
simplest asparagus gratin, 171
in waffle batter, 548
Swiss-style cheese bake, 557–558
Syrup
cane, 685
malt, 685
maple, 683–684
palm, 685
rice, 684–685
simple, 685 V
infusing, 684–685
sorghum, 685
Tabasco sauce, in mayonnaise, 671
Tacos
fillings and toppings for, 620, 623
ideas for, 621
potato, 236
Tagine, pearl couscous, 411V
chickpeas in their own broth with, 455
in crunchy amaranth griddlecakes, 406
miso sauce, 653
roasted broccoli salad with, dressing, 68 V
sesame glaze, grilled or broiled eggplant with, 201
Tahini sauce, 306
changing up, 305
with chickpea fries, 480
as crudité dip, 92
Tahini soy sauce, 659
Tamale(s)
cornhusk, 395
dishes that make great fillings, 397
naked, with chile-cheese filling, 394–395
Tamarind, beer-glazed black beans with, 440
Tamping, 765
Tangerines, 292
chamomile-, sorbet, 735
Tangerine zest, in anything-scented peas, 226
Tanginess, addition of acidity to raw vegetable salads, 52
Tangy orange-black bean soup, 125
Tapenade, 291–292 V
in pasta with broccoli, cauliflower, or broccoli raab, 322
as spread for bruschetta or crostini, 624
Tapioca, sweet coconut soup with, 742
Tarbais, 433
Tarbaises, 433
Tarragon, 637
in anything-scented peas, 226
for boiled potatoes, 233
with chickpea fries, 480
in cooked beans, 434
in cracker dough, 590
in endive and blue cheese salad, 42
in fluffy cracked wheat with and mustard, 416–417
in mayonnaise, 671
in sautéed mushrooms, 218
Tatsoi in making salad, 34
Tea, 756–762
black, 756
brewing, 757
green, 756
iced, 761–762
sweetening, 762
Thai, 762
unclouding, 762
in infusing simple syrup, 684
loose, or bags, 757
masala chai, 757–758
matcha, 758
mint, 760 V
oolong, 756
orange-ginger, 760 V
roasted barley, 761 V
white, 756
basics of, 512–518
bean threads with coconut milk and mint, 334
braised, three ways, 513 V
chili con, 456
chili with black beans, 517–518
crunchy crumbled, 512–513 V
in fried rice, 381
“goulash,” 140
hash, 515 V
in pasta with broccoli, cauliflower, or broccoli raab, 323
in pho, 130
quinoa salad with crunchy, 82–83
with rice and spinach, 515 V
smoked, 487
in stuffing pasta, 349
tofu burgers, 507
as topping for Japanese-style summertime pasta salad
as topping for paella, 378
in twice-fried green beans, 208
Tempeh water, 98
Tempura fried vegetables, 161
Teriyaki sauce, 659
with fried, grilled, or broiled cheese, 564
Teriyaki tofu jerky, 496
Texas caviar with sea greens, 246
Textured soy protein (TSP), 501
Textured vegetable protein (TVP), 501
Thai basil
lemon-lime sorbet, 735
mung bean dal with carrots, cashews, and, 454
Thai chai, 758
Thai chile
in cracker dough, 590
in egg salad or deviled eggs, 542
in potato salad, 70
in yeast bread, 604
Thai iced tea, 762
Thai pepper, 227
in applesauce, 275
in mashed potatoes, 234
Thai style
chile paste, 664–665
dipping sauce, 656
fried rice, 381
pan-grilled corn with chile, 198 V
tofu pancakes, 499
Thermometer
deep-fry, 18
instant-read, 597
Thicker fruit jam, 723
Thicker vegannaise, 672
Thyme, 637
in apple pie, 713
with chickpea fries, 480
in cooked beans, 434
in cracker dough, 590
in infusing simple syrup, 684
in mayonnaise, 671
orange-, sorbet, 735
raspberry, and honey compote, 721
on roasted red peppers, 228
in sautéed mushrooms, 218
Toasted bread crumbs, 678
Toasting nuts and seeds, 299
Tofu, 14
basics of, 482–483
biryani, 375
and bok choy “goulash,” 133, 140 V
braised
with eggplant and shiitakes, 491 V
and peas in curried coconut milk, 493–494 V
more ideas for, 493–494
brick or block, 482
buckwheat stew with kale and, 416 V
buying and storing, 483
chickpea, 500 V
-gnocchi, 474 V
chili con, 456
chorizo, 497
crisp panfried, 486 V
croutons, 497 V
in salad, 35
warm spinach salad with, 37
dashi or kombu-boiled, 485
deep-fried, 487 V
drop soup, many ways, 142
eggplant salad with miso and, 66
food processor fruit sorbet, 736
fresh favas with, and croutons, 440
fried, 482
wontons with chives and ginger, 359 V
fried rice, with or without egg, 380–381
in fried rice, 381
as garnish for soba with dipping sauce, 338
in green tea broth with udon noodles, 132
grilled, and vegetable skewers, 566
grilled or broiled, 486 V
homemade, 484–485 V
hoppin’ John with smoked, 457
hot and sour edamame with, 438 V
hot and sour soup, 112–113
jerky, 496–497 V
in jook, 424
kimchi soup with, 138
Korean-style mushroom soup with, 138
lasagne, 328
marinated, 494 V
Mexican chocolate, pudding, 726–727 V
in miso soup, 141
more-traditional goulash soup with, 140
nonsoy, 483
pad Thai, 336
pancakes, four ways, 499 V
peach-orange smoothie, 751
peanut butter-banana, pudding, 727
in pho, 130
poached, 485 V
polenta “pizza” with herbed, drizzle, 392
preparing for cooking, 483
freezing, 483
pressing, 483
pressed, salad, 496
purées, 484
scrambled, with mushrooms, 489
sesame-soy, burgers with scallions, 505
silken, 482
silky, cream of tomato soup, 107
soups, 137–141
kimchi, with tofu, 138 V
tofu and bok choy “goulash,” 140 V
soups to add to, 138
spicy ketchup-braised, 494 V
spinach-, ravioli, 349 V
spinach with, and coconut milk, 252
stir-fried
with bell peppers or other vegetables, 490–491
with broccoli or cauliflower, 491
with cabbage, kale, collards, or other greens, 491
with shiitake mushrooms, 490–491
vegetables, 155
for summer rolls, 620
toppers and dipping sauces for precooked, 490
as topping for Japanese-style summertime pasta salad, 86
types of coagulants, 484
vegan grilled eggplant salad, 68 V
vegannaise, 673
vegan omelet, 529–530 V
in vinaigrettes, 630
Tofu croutons, 119
Tofu skins, 482–483
braised with eggplant and shiitakes, 491 V
in stir-fried vegetables, 155
in sushi bowls, 385
Tomatillos, 256–257
buying and storing, 256
cooked, salsa, 663–664 V
fresh, salsa, 660
guacamole with, 174
preparing, 256
stewed, and tomatoes, 256–257 V
Tomatoes, 257–262. See also Cherry tomatoes; Grape tomatoes; Plum tomatoes
baked Brazilian black beans, 469
baked ziti, 330
in bean salads, 73
beer-glazed black beans and, 440
braised celery with, olives, capers and, 192
braised leeks with, 216
braised tofu and peas in curried coconut milk, 493–494 V
bruschetta with basil and, 624
bulgur chili, 408
buying and storing, 257
canned, 12
carrot, and celery juice, 747 V
with chickpea fries, 480
chickpeas in their own broth with dried, 455
cobbler, 261
coconut-lentil soup with vegetables, 127
cooking, 257
in cracker dough, 590
curried cheese, 564–565
doneness, 257
edamame with
and cilantro, 436–437 V
olives and, 437
espresso black bean chili, 456–457V
farro and bean soup, 135
filling omelets with, 529
fresh, salsa, 660 V
fresh cheese scramble with, 570
fried eggs with, 525
in fried rice, 381
in frozen beans and greens soup, 122
frying, 160
in green salad, 36
in green tea broth with udon noodles, 132
grilled or broiled with basil, 257–258
grilled yogurt-marinated cheese, and vegetable skewers, 566
grilling, 167
guacamole with, 174
hard-boiled eggs in quick, curry sauce, 536
Japanese rice with shiitake, fermented black beans and, 388
in kale salad, 44
light, sauce, 676
linguine with raw, sauce, 314
Mario Batali’s vegetarian ragù, 323
in mashed favas, 466
minestrone, 109–110
olive or dried, breadsticks, 606
one-pot pasta, 314
paella with eggs and, 376
pan-grilled corn with, 198
in pasta with broccoli, cauliflower, or broccoli raab, 322
pasta with puréed beans and, 325
pearl couscous tagine, 411
as pizza topping, 614
preparing, 257
in quiche, 536
ratatouille, 156–157
red lentils and, 450
rippening, 57
salads, 57–61
addition of, to simplest seaweed, 53
and bread, 61 V
cherry, with soy sauce, 58
corn with, feta, and mint, 52
Ethiopian style, 57 V
five-layer avocado, 51–52
with hard-boiled eggs, 57–58
ratatouille, 66–67
rice, 77
seaweed romaine, 55–56
watermelon and, 58
salting, as salad addition, 48
in scrambled eggs, 524
in seaweed romaine salad, 55–56
in simplest seaweed salad, 53
skilled eggplant with, 199
smooth gazpacho, 144 V
sorbet, 734
cold, 146
cream of, 107
silky tofu cream of, 107
vegan cream of, 107
wintertime, 107–108 V
spaghetti squash with fast, sauce, 268
spicy Indian, sauce, 667–668
spicy red beans, Indian style, 443 V
stewed tomatillos and, 256–257 V
in stir-fried vegetables, 155
stuffed, 262
stuffed winter squash with quinoa, corn, and, 266 V
in tabbouleh, 76
tempeh chili with black beans, 517–518
as topping for Japanese-style summertime pasta salad, 86
tortilla soup, 111–112
in vinaigrette, 630
Tomato sauces
braised tempeh with soy and, 513
freezing, 313
fresh, 313
garlicky, 313
linguine with punchier raw, 316 V
miso, 313
pasta with, 312–316
fast, 312
tweaking, 313
linguine with raw, 314
one-pot pasta, 314
walnuts, 326
pesto, 313
pizza with mozzarella, 613–614
red pepper and, 313
spiced, 313
spicy, 313
with wine, 313
Tomato water, 98
Tongs, 17
Tools, 16–18
Toovar dal, 432
Toppings. See also Frostings
for baked potatoes, 233
for cobblers, 717
crisp, 678–680
for crostini, 624
for grilled watermelon steak, 290
for jook, 424
for precooked tofu or seitan, 490
sweet crumble, 711–712
Tortellini
making, 347
spinach-ricotta, 349
Tortilla(s)
corn, 595–596
filled, 620–624
fillings and topping for, 620
scrambled, with scallions and chiles, 536
Spanish, 531–532
Tortilla chips
baked, 596
fried, 596
Tortilla paisana, 532
Tortilla press, using, 595
Tortilla soup, 111–112 V
garnishes for, 112
Tossed salads, 35
Traditional pesto
as crudité dip, 92
in egg salad or deviled eggs, 542
with fried, grilled, or broiled cheese, 564
pasta frittata, 532
red, white, and green pizza, 614
Trans fats, 626–627
Treacle, 685
Trembleque, 724 V
Tremocos, 432
Triticale, 403
Tropical granita, 737
Truffles, quick ganache, 705–706
Turbinado, 682
Turmeric, 647
Turnips, 262–263
braised and glazed, 263
in braised tofu and peas in curried coconut milk, 493
cooking, 263
doneness, 263
French-fried, 243
as inappropriate for juicing, 744
Korean-style vegetable soup, 115
leafy tops of, in salads, 34
in minestrone, 109–110
in pasta primavera, 319
in pho, 130
preparing, 263
purée, 152
in risotto, 379
Turtle beans, 430
Tuscan-style whole grain soup, 137
Udon noodles, 331
in improvising noodle bowl, 333
green tea broth with, 132
additions to, 132
UHT milk, 551
Ultimate vegan chili, 410 V
Ultra-fast avocado soup, 146
Unleavened crackers and flatbreads, 589–596
aloo paratha, 592
shaping, 592
chapati, 591 V
corn tortillas, 595–596
paratha, 592 V
simplest crackers, 589–590
mix-ins for dough, 590
Unsweetened chocolate, 686
chocolate cake, 694
Upside-down cake, plum-rosemary, 698–699
Urad beans, 433
Vanilla
apricot-, jam glaze, 705
-apricot soup, 742
custard ice cream, 729–730
glaze, 703
hot chocolate, 755
ice cream, balsamic syrup with, 633
pudding, 723–724
strawberry, rose water, and, compote, 721
whipped cream, 701
Vanilla beans, 647
Vaquero beans, 433
Vegan béchamel sauce, 675 V
Vegan blueberry muffins, 586
Vegan breaded and panfried eggplant, 162 V
Vegan breakfast burritos, 533
Vegan burgers, cheese, 564
Vegan cheesecake, 700 V
Vegan chocolate cake, 694 V
Vegan chocolate chunk cookies, 688 V
Vegan chocolate ganache, 705 V
Vegan cream of tomato soup, 107
Vegan creamy corn chowder, 121
Vegan crumble topping, 711
Vegan grilled eggplant salad, 68 V
Vegan icing, 702–703
Vegan mashed potatoes, 235
Vegan mushroom stew, 108 V
Vegan naan, 608
Vegannaise, 673 V
in sea slaw, 55
Vegan oatmeal cookies, 689 V
Vegan oatmeal pancakes, 544 V
Vegan omelet, 529–530 V
Vegan pancake, 543
Vegan peanut butter cookies, 690 V
Vegan piecrust, 710 V
Vegan roasted beet borscht, 105 V
Vegans, chocolate for, 687
Vegan sandwich bread, 605 V
Vegan spinach calzones, 615
Vegan substitutions, 15
Vegan tempura, 161 V
Vegan ultra-fast avocado soup, 146
Vegan whipped cream, 701
Vegan yellow cake, 696 V
Vegan zucchini bread, 583
Vegetable(s). See also specific by name
adding grated, to quick breads, 584
aromatic, in stuck-pot red rice with potato crust, 383
barley soup with seasonal, 134–135
batter-fried, 159
boiled or steamed
root, 153–154
tender, 153
breaded and panfried, 161–163
coconut-lentil soup with, 127
cooked, in veggie burgers, 501
cooking, 149–150
blanching, 150
boiling, 150
braising, 155–157
braising and glazing, 157
frying, 157–162
grilling or broiling, 163–165
microwaving, 149–160
parboiling, 150
roasting, 162–163
sautéing, 154
shocking, 150
simmering, 150
steaming, 150
stir-frying, 154–155
fried rice with frozen, 381
frozen, in soup, 111
hot and sour edamame with, 438
lexicon, 165–269
non-juicing, 744
quick coconut-braised, 156 V
quick wheat or rye berry stew with fall, 418
raw, salads (See Raw vegetable salads)
raw versus cooked, nutritionally, 149
root
boiled or steamed, 153–154
braised and glazed, 263
as crudité, 92
salad with cumin, 43
stir-fried, 154 V
stovetop mixed, with olive oil, 157
summer
barley soup with, 135
stew with wheat or rye berries, 417–418 V
whole grain soup with, 135
tempera fried, 161
whole grain soup with winter, 135
Vegetable crisps, 163
seasoning, 163
Vegetable filling, sticky rice with, 372
Vegetable juice, 744–748
combining produce for sweet or savory, 744–745
cooking with, 748
cucumber-ginger, 745 V
juicing with blender, 748
lemony spinach-parsley juice, 747
pumpkin, carrot, and orange juice, 747 V
seasonal combinations, 745
tomato, carrot, and celery juice, 747
using pulp, 748
Vegetable lasagne, 328
layering, 328
Vegetable noodles, 310
Vegetable oil, 12
Vegetable peeler, 17
Vegetable stock, 96–100
biryani, 375
black bean soup, 124–125
braised lentils, Spanish style, 448 V
braised tempeh, three ways, 513 V
brown rice pilaf with two mushrooms, 375–376
bulgur chili, 408
cabbage stuffed with lentils and rice, 184–185
cannellini (or any bean) soup, 126–127 V
cauliflower soup, Italian style, 102
cheese enchiladas with red mole, 561–562
coconut-lentil soup with vegetables, 127 V
dark simmering liquid for seitan, 509–510 V
farro and bean soup, 135
fastest vegetable stock ever, 97 V
frozen beans and greens soup, 122
in frozen beans and greens soup, 122
green gumbo, 113
hot and sour soup, 112–113
kombu dashi, 100 V
Korean-style vegetable soup, 115
lentil samosas, 617
lentil soup, 129 V
minestrone, 109–110
mushroom, ">99–100 V
onion soup, 101
paella with tomatoes and eggs, 376
peanutty vegetable soup, 115–116
pearl couscous tagine, 411
pho, 130
potato and leek soup, 102
pumpkin (or winter squash) soup, 120–121
risotto with dried and fresh mushrooms, 378–379
roasted, 99 V
smoky eggplant and zucchini soup, 110–111
split pea soup, 124
tempeh chili with black beans, 517–518
tomato soup, 105
tortilla soup, 111
in vinaigrette, 630
wintertime tomato soup, 107–108
Vegetarian Caesar dressing, 672
Vegetarian cutlets, serving, 506
Veggie burgers, 500–508
baking, broiling, or grilling, 507
building delicious, 501
bulgur beet, with ginger, 502 V
fast nut, 507
nut, 508
serving, 500
sesame-soy tofu, with scallions, 505 V
sesame-tofu, with adzuki beans, 507
simplest bean, 502 V
tempeh-tofu, 507
Verbena, lavender, tea, 761
Vermicelli, bulgur pilaf with, 407–408
Vermicelli pilaf, 373
Vietnamese expresso, 766
Vietnamese omelet, 532
Vietnamese style
chile paste, 665
dipping sauce, 656
stir-fried vegetables, 154–155 V
Vinaigrette(s)
additions to, 630
for boiled potatoes, 233
in cooked beans, 434
leeks, 216 V
soy, grilled or broiled portobello salad with, 65
as toast topper, 624
balsamic syrup and, 633
breaded sautéed cauliflower with garlic, capers, and, 189
changing up, in salad, 36
Worcestershire sauce, hold the anchovies and, 633–634
Vinegary fried eggs, 525
Vodka sauce, creamy, 313
Waffles, 546–550
additions to batter, 548
everyday buttermilk, 547–548
overnight, 548
tips for perfect, 550
Wakame, 244
seaweed “mayo,” 673
Walnut(s), 297
for boiled potatoes, 233
in carrot cake, 697–698
in crunchy amaranth griddlecakes, 406
in endive and blue cheese salad, 42
in fruit, cheese, and nut combos, 39
as garnish for soba with dipping sauce, 338
green beans tossed with, -miso sauce, 208 V
in greens with fruit, cheese, and nuts, 39
in kale salad, 44
in mayonnaise, 671
mixed whole-bean dal with, 451
cabbage and, 451
100 percent whole wheat bread with olives and, 604
pasta with, sauce, 326
pesto, 634
in scones, 589
spinach with currants and, 250 V
-tofu burgers, 505
Warm chickpea salad with arugula, 75, 82
as toast topper, 624
Warm spinach salad with tofu croutons, 37 V
Wasabi edamame, 472
Wasabi powder, 647
in egg salad or deviled eggs, 542
in mayonnaise, 671
Water
flavoring, 98
reasons for not adding to soup, 98
stir-frying with, 489
Water chestnuts, in stir-fried vegetables, 155
Watercress
balsamic figs with, 39
in green salad, 33
in risotto, 379
in stir-fried vegetables, 155
Watermelon
balsamic syrup with, 633
-basil ice pop, 739
grilled cheese and, skewers, 566
grilled steak, 290 V
toppings for, 290
-mint aqua fresca, 751–752
-mint granita, 737
and tomato salad, 58
Wax beans as crudité, 92
Wedge salads, 35
Wheat
anatomy of kernel, 572
cracked, 402
fluffy, with mustard and tarragon, 416–417
nutty and fruity, or other whole grain salad, 83
or other whole grain salad with cabbage and mustard, 83
puffed cooked grains, 422
summer vegetable stew with, 417–418 V
Wheat flour, whole wheat, 574
Wheat germ in yeast bread, 604
Wheatmeat. See Seitan
Whey, 568
Whipped cream, 700–701
flavoring, 701
making ahead of time, 702
stages of, 701
Whipped ganache frosting, 705
White beans
baked, cakes, 477
baked beans, 467 V
bean croquettes, 474–475
croquettes, 474–475
farro and bean soup, 135
in farro and bean soup, 135
pasta e fagioli, 109–110
purée, 459–460 V
as toast topper, 624
simplest bean burgers, 502
Tuscan style, 444 V
baked rice and, 369
White chocolate, 686–687
White coco beans, 433
White kidney beans, 430
White lasagne, 328
White pizza, 611
White rice, 367 V
in the microwave, 367
rice salad, 76–77 V
stuffed tomatoes, 262
substituting brown rice for, 368
tempeh with, and spinach, 515
White sugar, 682
White tea, 756
White vinegar, distilled, as tofu coagulant, 484
White whole wheat flour, 574
White wine vinegar, 632
Whole durum wheat flour, in fresh pasta, 344
Whole grains, 14
French bread, 600
mushroom barley soup, 134
pancakes, 543
soup with winter or summer vegetables, 135
Tuscan-style, soup, 137
in yeast bread, 604
Whole roasted cauliflower with raisins and balsamic glaze, 190
Whole rye, 403
Whole wheat, 403
Whole wheat biscuits, 588
Whole wheat bread, 100 percent, 602
Whole wheat flour, 574
in fresh pasta, 344
Whole wheat-oatmeal scones, 589
Whole wheat pasta, 309
Whole wheat pastry flour, 574
Whole wheat piecrust, 709–710
Whole wheat pizza dough, 610
Whole wheat quinoa corn bread, 581
Whole wheat spaetzle, 354
Wild marjoram, 636
basic, 418
stuffed tomatoes, 262
Wild rice pasta, 310
Wild rice salad with cucumber and yogurt, 80
Windsor beans, 431
Wine. See also Red wine
sparking, with berries, 742
tomato sauce with, 313
Winter squash, 263–269
braised and glazed, 264 V
flavoring, 264
braised lentils with roosted, 448
buying and storing, 263
cooking, 264
crisp, seeds, 268–269
doneness, 264
as filling for tacos and burritos, 623
in fried rice, 381
frying, 160
grilling, 167
marinated, 91
mashing with potatoes, 235
in minestrone, 109–110
preparing, 263–264
soup, 120–121
smoky, 111
stuffed, with quinoa, corn, and tomatoes, 266 V
whole, roasted, 266 V
wild rice with roasted, 418
Wintertime tomato and rice soup, 108
Wintertime tomato soup, 107–108 V
Winter vegetables, whole grain soup with, 135
Wire racks, 18
Wontons
fried tofu, with chives and ginger, 359
making skins for, 354
sealing, 359
skins, 355–356
soup, 359
Worcestershire sauce, hold the anchovies, 633–634 V
in mayonnaise, 671
for topping baked potatoes, 233
Wrappers
dumpling, 355–356
store-bought, 355
Yams, 254–255. See also Sweet potatoes
Yankee beans, 432
Yeast
in leavening, 577
nutritional, 390
Yeast breads, 596–608
additions for, 603
breadsticks, 606
equipment for making, 597
letting rise and “room temperature,” 600
mixing and kneading dough for, 578–579
naan, 608
no-knead bread, 601–602
ideas for, 601
science behind, 601
100 percent whole wheat bread, 602 V
rustic French bread, 597 V
sandwich bread, eight ways, 603–605
shaping
baquettes, 599
boule, 598
loaf, 599
rolls, 598
storing and freezing dough, 596–597
Yellow cake, 696
Yellow or red split pea soup with ginger, 124
Yellow rice, 373
Yogurt, 552–553. See also Greek yogurt
biryani, 375
blueberry, muffins, 586
cheese, 553
chile-, sauce, 667
collard or kale with, 211
cool, soup with nuts, 144
corn bread, 580–581
cucumber salad with, 49
-dill dressing, farro salad with cucumber and, 77
food processor fruit sorbet, 736
frozen, 732
mix-ins for, 732
grilled, -marinated cheese and vegetable skewers, 565–566
grilled or broiled eggplant salad with, 201
ideas for flavoring, 553
lemon- scones, 589
paratha with, 592
pasta with caramelized onions, 320
peach-orange smoothie, 751
raw beet salad with dressing, 51
sauces, 673–674
simplest, 673–674
uses for, 673
strained, 553
tahini sauce, 305
in vinaigrette, 630
Yogurt cheese, 553
Yogurt pancakes, 543
Yogurt sauce, 673–674
with chickpea fries, 480
in cooked beans, 434
simplest, 673–674
uses for, 673
Yuba noodles, 332
Za’atar, 652 V
in cheese or tofu dip or spread, 557
falafel with, 473
sprinkling on popcorn, 390
for vegetable crisps, 163
Zero trans fats, 627
Ziti, baked, 330
Zucchini
bread, 583–584
additions for, 583–584
bread pancakes, 543
coconut-lentil soup with vegetables, 127
in fried rice, 381
frying, 160
green gumbo, 113
grilling, 167
marinated, 91
in minestrone, 109–110
miso-cured vegetables, 94
pancakes with pesto, 254
pearl couscous tagine, 411
as pizza topping, 614
quickest pickled, 89
ratatouille, 156–157 V
salads, ratatouille, 66–67
smoky eggplant and, soup, 110–111 V
in stir-fried vegetables, 155
vegetable noodles, 310