The Spicy Plant-Based Cookbook, More Than 200 Fiery Snacks, Dips, and Main Dishes for the Plant-Based Lifestyle by Adams Media -- Read -- Imperial Library of Trantor

Index

Cover Title Page Introduction Chapter One: Spicy Plant-Based 101 Chapter Two: Red-Hot Basics (Sauces, Spreads, Salsas, and Spices)

Carolina Barbecue Sauce Coconut Curry Sauce Easy Peanut Sauce Easy Asian Dipping Sauce Mole Tempeh Mole Tomatillo Sauce Cranberry-Jalapeño Relish Spicy Vegetable Marinara Simple Salsa Rancheros Salsa Pressure Cooker Tomatillo Salsa Pico de Gallo Roasted Tomatillo Salsa Mango-Citrus Salsa Mango-Habanero Salsa Chili de Árbol Salsa Pineapple Salsa Raw Tomatillo Salsa Smoky Chipotle Salsa Peanut Salsa Avocado Salsa Creamy Pumpkin Seed and Habanero Salsa Mixed Chili Salsa Roasted Corn Salsa Guajillo Salsa Super-Spicy Salsa Zesty Black Bean Salsa Homemade Chili Powder Berbere Creole Seasoning Blend Adobo Seasoning Curry Powder Ras El Hanout Baharat

Chapter Three: Breakfast and Brunch

Tofu Frittata Hot and Spicy Home Fries Potato-Poblano Breakfast Burritos Chili Masala Tofu Scramble Tofu Ranchero Jalapeño Hash Browns Onion, Pepper, and Poblano Hash Spicy Three-Pepper Frittata Spicy Breakfast Burrito Red Pepper Grits Foul Sunrise Tofu Scramble Poblano Hash Browns

Chapter Four: Appetizers and Snacks

Black Bean Dip Curry Dip Seitan Buffalo Wings Texas Caviar Eggplant Baba Ghanoush Spicy Soy Buffalo Strips Caramelized Onion and Mushroom Cheeseless Quesadillas Southwest Sweet Potato Enchiladas Garlic Confit Jalapeño “Cheese” Dip Portobello and Pepper Fajitas Nacho “Cheese” Dip Chili “Cheese” Dip Sinless Chili Cheese Fries Guacamole Frijole Dip Tofu and Portobello Enchiladas Vegetable Gado-Gado Roasted Red Pepper Hummus Pintos, Cerveza, and Lime Dip Curried Mixed Nuts (Masala Nuts) Spiced Pecans Potato Pakoras (Fritters) Spicy Rice Balls Tapioca Delight (Sabudana Vada)

Chapter Five: Salads

Spicy Southwestern Two-Bean Salad Sprouted Mung Bean Salad (Moong Dal Ka Salaad) Cucumber-Cilantro Salad Messy Taco Salad Spicy Sweet Cucumber Salad Lemon-Cumin Potato Salad Asian Cucumber Salad Red Onion Salad (Rani Pyaz) Black Bean and Barley Taco Salad Curried “Chicken” Salad Spiced Couscous Salad Southeast Asian Slaw Lentil Salad Shiitake Mushroom Salad with Chilies Punjabi Onion Salad (Punjabi Laccha) Chipotle–Black Bean Salad Tunisian Fried Pepper Salad Shredded Carrot Salad (Gajar Ka Salaad) Black Bean Salad with Tapatío Vinaigrette Cactus Salad Mango Salad Tempeh Salad Mixed Vegetables with Hot Pepper Dressing Sesame-Potato Salad (Til Aur Aloo Ka Salaad)

Chapter Six: Soups, Stews, and Chilis

Vegetable Broth Red Lentil Soup Black Bean Soup Chinese Hot and Sour Soup Tortilla Soup Cold Spanish Gazpacho with Avocado Kidney Bean and Zucchini Gumbo African Peanut and Greens Soup Jamaican Red Bean Stew Étouffée Gumbo Z’herbes Thai Tom Kha Kai Coconut Soup Korean-Style Hot Pot Posole Curried Seitan Stew Succotash Stew “Beef” and Barley Stew Black Bean and Butternut Squash Chili Pumpkin Chili Black Bean, Corn, and Fresh Tomato Chili Chili con “Carne” Cincinnati Chili Fajita Chili Lentil Chili Red Hot Summer Chili

Chapter Seven: Main Dishes

Hot and Spicy Garlic Pasta Artichoke and Olive Puttanesca Sweet and Spicy Peanut Noodles Fusilli with Grilled Eggplant, Garlic, and Spicy Tomato Sauce Baked Mexican Rice Casserole Creole Jambalaya Spicy Southern Jambalaya Bell Peppers Stuffed with Couscous Pumpkin and Lentil Curry Black Bean Polenta Cakes New Orleans Red Beans Indian-Spiced Chickpeas with Spinach (Chana Masala) Spicy Falafel Patties Easy Pad Thai Noodles Cajun-Spiced Cornmeal-Breaded Tofu Baked Mexican Tempeh Cakes Chili and Curry–Baked Tofu Cashew Seitan General Tso’s Tofu Seitan Barbecue “Meat” Hot and Spicy Black Bean Burgers Indian Tofu Palak Mexico City Protein Bowl Orange-Glazed “Chicken” Tofu Saucy Kung Pao Tofu Tempeh Jambalaya Spicy Chili-Basil Tofu Cajun Tempeh Po’ Boy “Short Rib” Tempeh Thai Tofu-Coconut Curry Tofu Barbecue Sauce “Steaks” Spicy Seitan Taco “Meat” Saag Tofu Aloo Spicy Tempeh Fajitas Simmered Coconut Curried Tofu Tempeh Tamale Pie

Chapter Eight: Sides

Moroccan Root Vegetables Saucy Vaishnava Veggies Marinated Artichokes Baby Bok Choy Chipotle Corn on the Cob Cajun Collard Greens Cilantro-Lime Corn on the Cob Spicy Creamed Spinach Spicy Turnip Greens Garlic and Gingered Green Beans Warm Jicama Slaw Maple-Glazed Roast Veggies Potatoes Paprikash Lime-Soaked Poblanos Spicy Chipotle and Thyme Mashed Sweet Potatoes Spicy Summer Squash Sauté Potato and Veggie Fritters Maple Baked Beans Spanish Rice Kimchi-Style Cabbage Kale with Crushed Red Pepper Szechuan Stir-Fried Cabbage with Hot Peppers Spiced “Baked” Eggplant Baked Sweet Potato Fries Spicy Okra and Tomatoes Spicy Dill Pickles Rum Chilies Spicy Chowchow Curried Green Beans

Chapter Nine: Desserts and Drinks

Spiced Chocolate Cake Spiced Peaches Bourbon and Chili Brownies Spicy Fruit Salad Mango-Chili Sorbet Tamarind Candy Bloody Mary Mix Cucumber Margaritas Micheladas Bloody Maria Mexican Hot Chocolate Hot-Blooded Prairie Fire Shooter Chocolate Horchata

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