lemony couscous and white bean pilaf
serves 4
Quick-cooking couscous combines with beans and shredded vegetables for an easy one-dish meal made even better with fragrant basil and lemon juice.
1 tablespoon olive oil
1 large carrot, grated
1 zucchini, grated
3 cloves garlic, minced
3 scallions, minced
1¼ cups couscous
2½ cups vegetable broth
Grated zest and juice of 1 lemon
1½ cups home-cooked cannellini or other white beans, or 1 (15-ounce) can, drained and rinsed
½ cup oil-packed sun-dried tomatoes, cut into strips
2 tablespoons minced fresh basil or parsley
Salt and freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add the carrot, zucchini, garlic, and scallions and cook until softened, 2 minutes. Stir in the couscous, broth, and lemon zest, and bring to a boil. Remove from the heat, cover, and set aside for 10 minutes. Add the lemon juice, beans, sun-dried tomatoes, basil, and salt
and pepper to taste. Stir gently to combine. Serve hot.
lebanese sleek
serves 4
I developed this satisfying recipe for a friend who enjoyed it in a Lebanese restaurant and wanted to make it at home. The name of this pilaf comes from the word silek, which is Arabic for Swiss chard. It reminds me of a Middle Eastern version of hoppin’ John. Serve this topped with Tzatziki Sauce (see here).
½ cup medium-grind bulgur
1¼ cups hot vegetable broth
1 tablespoon olive oil
1 large yellow onion, finely chopped
1½ to 2 teaspoons zataar or baharat spice blend (see note)
9 ounces chard or kale, chopped
4 scallions, chopped
1½ cups home-cooked black-eyed peas, or 1 (15-ounce) can, drained and rinsed
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Place the bulgur in a bowl. Add the vegetable broth and set aside for 15 minutes.
Heat the oil in a large skillet over medium heat. Add the onion and spice blend to taste and cook until the onion is softened, about 5 minutes. Add the chard, scallions, black-eyed peas, and the soaked bulgur. Reduce the heat to low, cover, and simmer until the ingredients are tender and the flavors are well blended, about 10 minutes. Stir in the lemon juice and season to taste with salt and pepper. Taste and adjust the spice blend, if needed. Serve hot.
note: Zataar or baharat spice blends are available in Middle Eastern markets, gourmet grocers, or spice stores. They are also available online. If unavailable, combine the following: ½ teaspoon each paprika and freshly ground black pepper, ¼ teaspoon each ground coriander and ground cumin, ⅛ teaspoon each ground nutmeg, cloves, and cinnamon.
shortcut mushroom–artichoke risotto
serves 4
I love a good risotto, but it’s notoriously time-consuming to make. That’s why I came up with this shortcut version that starts with cooked brown rice and incorporates a flavorful broth thickened with white beans. Even though the method is unorthodox, the results are creamy and delicious. Testers couldn’t believe how much this tastes like risotto made “the hard way.” If you happen to have white truffle oil on hand, drizzle a little on top before serving.
1 tablespoon olive oil
1 small yellow onion, chopped
1 clove garlic, crushed
¾ cup home-cooked or canned white beans
1 cup vegetable broth
8 ounces cremini mushrooms, thinly sliced
3 scallions, minced
3 cups cooked brown rice
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
2 tablespoons dry white wine or freshly squeezed lemon juice
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley
Heat ½ tablespoon of the oil in a skillet over medium heat. Add the onion and garlic, cover, and cook for 5 minutes, or until softened. Transfer to a blender or food processor, add the beans and vegetable broth, and blend until smooth. Set aside.
Heat the remaining ½ tablespoon oil in the same skillet over medium heat. Add the mushrooms and cook until softened, about 3 minutes. Add the scallions, cooked rice, and artichokes. Stir in the bean mixture and cook, stirring, until hot and well blended, about 10 minutes. Stir in the wine and season to taste with salt and pepper. Serve hot sprinkled with the parsley.
zucchini frittata
serves 4
My mother often served a zucchini frittata (made with eggs) for a light Sunday supper, accompanied by toasted Italian bread. I sometimes continue the tradition with this vegan version (made with tofu) that can be on the table in less than 30 minutes. It also makes a terrific brunch dish.
1 tablespoon olive oil
1 small yellow onion, minced
2 cups shredded zucchini (1 medium zucchini)
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound firm tofu, well drained
¼ cup nondairy milk
3 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon onion powder
1 teaspoon dried basil
¼ teaspoon ground turmeric
1 small ripe tomato, chopped
⅓ cup pitted kalamata olives, chopped
2 tablespoons chopped fresh basil
Heat the oil in an ovenproof skillet. Add the onion, cover, and cook until tender, about 5 minutes. Add the zucchini and garlic and cook, stirring occasionally, until softened, about 3 minutes. Season to taste with salt and pepper. Set aside.
In a blender, combine the tofu, nondairy milk, nutritional yeast, cornstarch, onion powder, dried basil, and turmeric. Add ½ teaspoon salt and pepper to taste and blend until smooth.
Preheat the broiler. Spread the tofu mixture evenly over the vegetables in the ovenproof skillet. Cover and cook over medium heat until firm and golden brown on the bottom, about 15 minutes. Run under the broiler just long enough for the top to become golden brown. Cut into wedges and sprinkle the top with the tomato, olives, and fresh basil. Serve hot.
green chile –tofu migas
serves 4
Tofu stands in for eggs in this vegan version of the popular Tex-Mex skillet dish. Made with pieces of corn tortilla, it’s a great way to use leftover tortillas. Optional toppings include vegan sour cream, tomato salsa, avocado, and hot sauce. Serve with a pile of home-fried potatoes for a satisfying meal anytime. This flavorful dish can be made hot or mild, depending on your own heat tolerance; just use your choice of hot or mild salsa and hot or mild green chiles. You can substitute a fresh jalapeño in place of the canned chopped green chiles, if you prefer.
1 pound soft tofu, drained
2 tablespoons nutritional yeast
½ teaspoon salt
⅓ cup tomato salsa
1 ripe avocado
1 tablespoon olive oil
1 small yellow onion, minced
2 cloves garlic, minced
2 scallions, minced
4 (6-inch) corn tortillas, torn into bite-size pieces
1 (4-ounce) can chopped green chiles, hot or mild, drained
1 tomato, chopped
1 tablespoon minced fresh cilantro
OPTIONAL TOPPINGS
½ cup vegan sour cream
Additional tomato salsa
Avocado
Hot sauce
Place the tofu in a bowl and mash well. Add the nutritional yeast, salt, and salsa and mix until well combined. Halve and pit the avocado, spoon out the flesh, and chop. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 5 minutes. Add the garlic, scallions, and tortilla pieces and cook until fragrant, 2 minutes. Stir in the chiles and the reserved tofu mixture and cook, stirring, until hot and well combined, 5 minutes. Add the chopped tomato and cilantro and stir to combine. Taste and adjust the seasonings.
Serve hot topped with sour cream, additional salsa, the reserved avocado, and the hot sauce.
tofu “scampi” with spinach
serves 4
Before we went vegan, shrimp “scampi” was a favorite dish at our house. I now enjoy the same preparation with crisp chunks of golden tofu, which takes on the flavors of the garlic, lemon, and other seasonings. The optional dulse flakes add extra nutrients and a taste of the sea, but it’s wonderful without it, too. Spinach provides a lovely color contrast and saves you the time of preparing a separate vegetable. When served over rice, quinoa, or pasta, you can have a delicious meal in minutes.
1½ tablespoons olive oil
4 cloves garlic, minced
1 (9-ounce) bag fresh baby spinach
2 teaspoons dulse flakes (optional, see headnote)
1 teaspoon dried basil
½ teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons cornstarch
1 pound extra-firm tofu, drained and cut into 1-inch dice
2 tablespoons freshly squeezed lemon juice
2 tablespoons dry white wine
Heat ½ tablespoon of oil in a large skillet over medium heat. Add the garlic, spinach, dulse, if using, basil, and oregano, and season to taste with salt and pepper. Cook, stirring, until the spinach is wilted, about 3 minutes. Remove from the skillet and set aside.
In a shallow bowl, combine the cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Mix well. Add the tofu and toss gently to coat.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the tofu and cook until golden brown. Return the spinach mixture to the skillet and toss to combine with the tofu. Add the lemon juice and wine. Taste and adjust the seasonings. Serve hot.
tropical quinoa and black beans
serves 4
This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve brightens the flavors even more. If you prefer extra heat, add a minced hot jalapeño or serrano chile in addition to or instead of the cayenne. Cooked brown rice may be used instead of the cooked quinoa.
1 cup quinoa, well rinsed
1 ripe mango
1 tablespoon neutral vegetable oil
1 small red onion, minced
½ red bell pepper, minced
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 teaspoon light brown sugar
½ teaspoon dried thyme
¼ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground coriander
⅛ teaspoon cayenne
1½ cups home-cooked black beans, or 1 (15-ounce) can, drained and rinsed
Salt and freshly ground black pepper
2 tablespoons minced fresh cilantro
1 to 2 tablespoons freshly squeezed lime juice
Lime wedges, for serving (optional)
Cook the quinoa in a saucepan of boiling salted water until tender, 15 to 20 minutes. Drain and set aside. Slice through the mango lengthwise, next to one side of the flat pit, and detach; repeat for the other side. Spoon out the flesh and chop. Set aside.
While the quinoa is cooking, heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the ginger, garlic, sugar, thyme, cumin, allspice, coriander, and cayenne and cook, stirring, until fragrant, 1 minute. Add the beans and reserved quinoa, and season to taste with salt and pepper. Stir in the reserved mango, cilantro, and lime juice, and cook until heated through, 2 to 3 minutes. Serve hot with the lime wedges, if using.
coconut–curry chickpeas and cauliflower
serves 4
Coconut milk adds richness to the flavorful sauce that can be made hot or mild, depending on the curry powder or paste that you use. Serve over freshly cooked basmati rice.
1 tablespoon neutral vegetable oil
1 small yellow onion, minced
1 carrot, thinly sliced
3 cups small cauliflower florets (from 1 small cauliflower)
2 tablespoons curry powder or paste, or more
1 (14.5-ounce) can diced tomatoes, drained
1 cup vegetable broth
1½ cups home-cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
1 cup frozen peas
1 (13-ounce) can unsweetened coconut milk
½ teaspoon salt
Freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrot, cauliflower, and curry powder to taste. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. Serve hot.
white beans with mushrooms and sauerkraut
serves 4
This stick-to-your-ribs recipe was inspired by two delicious eastern European soups, one made with white beans and the other with mushrooms and sauerkraut. Those ingredients combine in this skillet dish along with a splash of white wine, dill, and vegan sour cream. Served over noodles, it’s a quick and hearty meal for a cold winter night.
1 tablespoon neutral vegetable oil
1 large yellow onion, chopped
1 carrot, thinly sliced
8 ounces white mushrooms, sliced
2 tablespoons sweet Hungarian paprika
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup vegetable broth
¼ cup dry white wine
1 (15-ounce) can sauerkraut, drained and rinsed
3 cups home-cooked white beans, or 2 (15-ounce) cans, drained and rinsed
1 tablespoon minced fresh dill, or 2 teaspoons dried
Salt and freshly ground black pepper
½ cup vegan sour cream
Freshly cooked egg-free noodles
Heat the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until the vegetables are tender, about 7 minutes. Add the mushrooms and cook until softened, 2 minutes, then stir in the paprika and flour, and cook, stirring, 2 minutes longer to remove the raw taste from the flour. Stir in the tomato paste, then stir in the vegetable broth, wine, sauerkraut, beans, and dill. Season to taste with salt and pepper and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until hot and the vegetables are soft, about 10 minutes. When ready to serve, remove from the heat and stir in the sour cream. Serve immediately over noodles.
jerk seitan and vegetable skillet
serves 4
The bold flavors of Jamaican jerk spices envelop chunks of seitan and vegetables in this vibrant dish. I like to serve this over freshly cooked quinoa, but it’s also great with rice or couscous. This is a really versatile recipe—you can swap out tofu or tempeh for the seitan and use different vegetables, if you like (cauliflower or broccoli are good here). As a side note, unlike the dark brown jerk sauces you usually see, this sauce is decidedly green in color (owing to the scallions and jalapeño).
JERK SAUCE
6 scallions, coarsely chopped
1 jalapeño or other hot chile, halved and seeded
1 large clove garlic, crushed
1 teaspoon chopped fresh ginger
3 tablespoons soy sauce
1 tablespoon cider vinegar
Juice of 1 lime
1 tablespoon dark brown sugar
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 teaspoon ground allspice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon ground nutmeg
¼ cup freshly squeezed orange juice
SEITAN AND VEGETABLES
2 tablespoons olive oil
8 ounces seitan, cut into bite-size pieces
1 red onion, chopped
1 red or yellow bell pepper, chopped
1 zucchini, chopped
1 cup grape tomatoes, halved
For the jerk sauce, in a blender, combine all the ingredients for the sauce and blend until smooth. Set aside.
For the seitan and vegetables, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the seitan and cook until browned, about 7 minutes. Remove from the skillet and set aside. Reheat the skillet with the remaining 1 tablespoon oil. Add the onion, bell pepper, and zucchini and cook until softened, stirring occasionally, about 5 minutes. Return the seitan to the skillet. Pour on the jerk sauce and cook, stirring gently until the seitan is coated with the sauce. Add a few tablespoons of water if the mixture is too dry. Add the tomatoes and cook until just softened, about 5 minutes. Serve hot.
ginger–sesame seitan with spicy basil snow peas
serves 4
This flavorful stir-fry is as versatile as it is delicious. Here are just a few ways to change it up: use extra-firm tofu or tempeh instead of seitan; add thin slices of red bell pepper; substitute lightly steamed broccoli or green beans for the snow peas; use mint or cilantro leaves in place of the Thai basil. This is delicious served over freshly cooked rice or tossed with hot cooked spaghetti or rice noodles. Add more soy sauce and sriracha to taste.
1½ tablespoons neutral vegetable oil
12 ounces seitan, cut into ½ by 2-inch strips
5 scallions, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
8 ounces snow peas
2 tablespoons soy sauce
2 teaspoons sriracha sauce or other Asian chili sauce
1 teaspoon toasted sesame oil
¼ cup Thai basil leaves
2 tablespoons toasted sesame seeds
Heat ½ tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the seitan and stir-fry until browned, about 5 minutes. Remove the seitan from the skillet and set aside.
Return the skillet to the heat and add the remaining 1 tablespoon vegetable oil. Add the scallions, garlic, ginger, and snow peas and stir-fry until the snow peas are crisp-tender, about 3 minutes. Add the soy sauce, sriracha, sesame oil, basil, and sesame seeds and stir-fry until fragrant, 1 minute. Return the seitan to the skillet and stir-fry with the other ingredients until hot. Serve immediately.
tofu skillet scramble
serves 4
I think what sends this tofu scramble to the head of its class are the ground fennel seed and crushed red pepper flakes that give the scramble a faintly sausagelike flavor. Of course, it may also be the inclusion of a chopped baked potato which is like having your scramble and home fries all in one. The roasted bell pepper, scallions, and sun-dried tomatoes make a good thing even better.
1 pound firm tofu, drained
¼ cup nutritional yeast
1 tablespoon soy sauce
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon olive oil
5 scallions, minced
1 leftover baked russet potato, chopped (see note)
1 roasted red bell pepper (see here), chopped
3 oil-packed sun-dried tomatoes, minced
½ teaspoon ground fennel seed
½ teaspoon red pepper flakes
In a bowl, combine the tofu, nutritional yeast, soy sauce, garlic powder, paprika, turmeric, ½ teaspoon salt, and ¼ teaspoon pepper. Mash the tofu and mix together until well combined. Set aside.
Heat the oil in a large skillet over medium heat. Add the scallions and potato and cook until the scallions are softened and the potatoes are lightly browned, about 5 minutes. Add the bell pepper, sun-dried tomatoes, fennel, red pepper flakes, and salt and pepper to taste. Add the tofu mixture and mix well to combine. Cook, turning portions of the mixture with a metal spatula until the flavors are well combined and the mixture is hot, about 10 minutes. Serve hot.
note: If you don’t have a leftover baked potato, you can “bake” one in the microwave until just tender, about 5 minutes.
indonesian vegetable and tofu scramble
serves 4
The flavors of Southeast Asia figure prominently in this unusual but delicious scramble. I like to serve it with wedges of sesame-scallion pancakes (available in the freezer section at Asian markets) for a quick and satisfying meal.
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons ground coriander
1 teaspoon curry powder
½ teaspoon ground cumin
Cayenne
1 pound extra-firm tofu, drained and diced or crumbled
1 tablespoon neutral vegetable oil
1 small yellow onion, chopped
1 carrot, thinly sliced
2 to 3 cloves garlic, minced
2 teaspoons grated fresh ginger
4 cups finely chopped bok choy
½ cup frozen peas
Salt and freshly ground black pepper
In a medium bowl, combine the hoisin sauce, soy sauce, water, coriander, curry powder, and cumin. Add cayenne to taste. Stir until well mixed. Add the tofu and toss gently to coat. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until softened, 5 minutes. Remove the lid and stir in the garlic, ginger, and bok choy. Cook, stirring, until the bok choy is wilted, about 4 minutes. Add the reserved tofu mixture and the peas. Season to taste with salt and pepper. Cook, stirring gently to combine and heat through, about 7 minutes. If the mixture is too dry, add a splash of water. Taste and adjust the seasonings. Serve hot.
spicy smoked portobello tacos
serves 4
Finely chopped portobello mushrooms have the perfect texture for taco filling. Their ability to absorb the smoky hot flavors of the chipotle-infused sauce ensures a wonderful flavor as well. Assemble the tacos any way you like, with lettuce, salsa, chopped tomato, and the cooling contrast of avocado or vegan sour cream.
2 chipotle chiles in adobo, finely minced
2 tablespoons soy sauce
1½ tablespoons agave nectar or maple syrup
½ teaspoon Liquid Smoke
¼ teaspoon smoked paprika
1 ripe avocado
1 tablespoon olive oil
4 to 5 large portobello mushrooms, finely chopped
8 (7-inch) flour tortillas
2 cups shredded lettuce
1 cup tomato salsa
1 large ripe tomato, chopped
½ cup vegan sour cream
In a small bowl, combine the chiles, soy sauce, agave, ½ teaspoon Liquid Smoke or to taste, and the paprika. Set aside. Halve and pit the avocado, spoon out the flesh, and chop. Set aside.
Heat the oil in a skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms soften and most of the liquid they release is evaporated, 5 to 7 minutes. Add the reserved sauce, stirring to mix well. Cook to heat through and blend the flavors, a few minutes longer. Keep warm. Warm the tortillas and keep warm.
Set out bowls containing the lettuce, salsa, tomato, the reserved avocado, and the sour cream. Transfer the mushroom mixture to a bowl and serve with the warm tortillas and the accompaniments.
chipotle corn and quinoa with pintos
serves 4
Quinoa is the ultimate quick-fix grain. It cooks up in 15 minutes, is a protein-rich nutritional powerhouse, and has a great nutty taste. What’s not to love? In this recipe, quinoa teams up with corn, pintos, and chipotles for a delightful Southwest flavor. For less heat, use only one chipotle instead of two.
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 cup quinoa, rinsed and drained
1½ cups fresh or frozen corn kernels
1½ cups home-cooked pinto beans, or 1 (15-ounce) can, drained and rinsed
2 chipotle chiles in adobo, minced
2 cups vegetable broth
Salt
¼ teaspoon freshly ground black pepper
½ cup chopped fresh cilantro
2 scallions, minced
Heat the oil in a saucepan over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Stir in the garlic, then add the quinoa and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the corn, beans, chiles, and broth. Season with salt to taste and the pepper. Bring to a boil, then reduce the heat to a simmer, cover, and cook until the quinoa is tender, about 15 minutes. Stir in the cilantro and scallions. Taste and adjust the seasonings. Serve hot.
seitan donburi with unagi sauce
serves 4
My prevegan days often found me in Japanese restaurants where, among other things, I sometimes ordered unagi sushi and donburi. I have combined what I liked most about those two dishes: seitan coated in a hauntingly flavorful “unagi” sauce served over hot cooked rice, donburi style. Serve with a cooked leafy green such as stir-fried baby bok choy for a complete meal. Keep some cooked rice on hand to heat up when ready to serve.
¼ cup soy sauce
¼ cup sake or mirin (sweet rice wine)
2 tablespoons agave nectar or sugar
1 tablespoon neutral vegetable oil
12 ounces seitan, cut into ¼-inch strips
3 to 4 scallions, minced
3 cups hot cooked rice
Toasted sesame seeds, for garnish
In a small bowl, combine the soy sauce, sake, and agave, stirring to blend. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the seitan and cook, stirring, until browned, about 7 minutes. Add the scallions and cook until softened, 1 minute longer. Add the reserved sauce and continue to cook, stirring, until the seitan is well coated, 5 minutes.
To serve, spoon the rice into individual bowls, top with the seitan and sauce, and garnish with the sesame seeds.
moroccan chickpeas with tomatoes and spinach
serves 4 to 6
A Moroccan spice blend adds a distinctive flavor to this quick sauté. Served over couscous, it can be on the table in just minutes. If you don’t have a ready-made spice blend, instructions for making your own follow this recipe (see note). If you don’t have a pot large enough to contain the volume of spinach, simply microwave the spinach for a minute or two in a covered bowl to reduce the volume.
1 tablespoon olive oil
1 yellow onion, chopped
1 small red bell pepper, chopped
4 cloves garlic, minced
4 teaspoons Moroccan spice blend (see note)
9 ounces baby spinach
2 (14.5-ounce) cans diced tomatoes, including juice
3 cups home-cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
Salt and freshly ground black pepper
Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until softened, 5 minutes. Stir in the spice blend, then add the spinach, the tomatoes and their juice, and the chickpeas. Season to taste with salt and pepper. Cook, stirring, until the vegetables are tender and the flavors are well blended, 12 to 15 minutes. Taste and adjust the seasonings. Serve hot.
note: Moroccan spice blends can contain up to 50 different spices. Look for them at gourmet grocers or online. If unavailable, combine the following spices to use instead:
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground turmeric
⅛ teaspoon cayenne
⅛ teaspoon ground nutmeg
korean hot pot
serves 4
This meal is fun to eat because everyone cooks their own food right at the table, making it more of a “tabletop” dinner rather than “stovetop,” although the broth does get heated on the stovetop prior to serving. In this recipe, the vegetables and broth are served over hot cooked rice. It’s also great served with Asian Vegetable Pancakes (see here).
6 cups vegetable broth
1 head bok choy, thinly sliced
1 pound extra-firm tofu, diced
12 to 16 small shiitake mushroom caps
2 cups bean sprouts
1½ cups snow peas
1 tablespoon kochujang paste (Korean chili paste) (optional)
3 cups hot cooked rice
TOPPINGS
Toasted sesame seeds
Minced scallions
Soy sauce
Peanut sauce
Bring the broth to a simmer in a Dutch oven or heatproof earthenware pot over medium heat (see note). Once it is hot, place the pot of broth in the center of the table over a heat source (a single-burner butane stove works well for this). Arrange the bok choy, tofu, mushrooms, bean sprouts, and snow peas on a platter and set on the table near the simmering hot pot. Transfer some of each of the ingredients into the broth to cook. For a spicy broth, you can add a spoonful of kochujang paste. Set out the toppings on the table in small bowls.
Spoon some rice into the bottom of individual soup bowls. Instruct diners to select ingredients from the hot pot to add to the rice and to garnish their serving with toppings of choice. As the cooked ingredients are removed and eaten, add more of the raw ingredients to the hot pot.
note: A variety of heatproof earthenware pots can be found in Asian markets and online. These pots can be used directly over a gas flame and are ideal for cooking on a tabletop butane stove. If you don’t have a ceramic pot, you can use a regular Dutch oven instead. Another option for tabletop cooking is an electric multicooker, which is similar to a slow cooker but can cook at higher temperatures and is wider and more shallow.