Appetite for Reduction (18 page)

O
ne of my favorite restaurants in Portland is called E‘njoni. They call themselves “Eritrean Mediterranean,” and although you will find many of the familiar Ethiopian restaurant staples, the pureed veggies and stews, what I love about it there is that you’ll also find dishes like this—mushroom tibs: spicyand oh-so-flavorful mushrooms with curry, warm cloves, and floral thyme. Serve with
Ethiopian Millet
(page 78) and
Ye’abesha Gomen
(page 109).

1 pound cremini mushrooms, sliced in half
1 teaspoon oil
1 tablespoon tomato paste
⅓ cup vegetable broth
3 cloves garlic, minced
2 teaspoons minced fresh ginger
¼ teaspoon cayenne
2 teaspoons mild curry powder
1 teaspoon Hungarian paprika
2 teaspoons ground cumin
2 teaspoons dried thyme
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
½ teaspoon salt

Preheat the oven to 400°F.

Place the mushrooms in an 8 by 13-inch metal baking pan. In a cup, use a fork to mix together the oil, tomato paste, and vegetable broth. Add the remainder of the ingredients and mix well.

Coat the mushrooms with the mixture. Bake for 15 minutes, remove from the oven, and toss. Add a little vegetable broth if it appears too dry. Return to the oven and bake for 5 more minutes. The mushrooms should be coated with a thick paste of spice; if it seems too thick, thin it out with a bit of vegetable broth or water. Taste for salt and serve.

SERVES 4 • ACTIVE TIME : 20 MINUTES • TOTAL TIME : 30 MINUTES

T
his ain’t your grandma’s cabbage! Actually, was your grandma really good at making cabbage? Then this
might
be hers. Don’t be fooled by the short ingredient list; braising is the best thing you can do for your cabbage. It makes it tender and flavorful without becoming mushy, and the simmered broth tastes great over potatoes or rice. The seitan adds flavor, protein, and a chewy texture that might make this more of a main than a side. Serve with a baked potato, sweet or regular, or some basmati rice.

1 teaspoon olive oil
1½ cups seitan, sliced ¼ inch thick
4 cloves garlic, minced
2 teaspoons dried thyme
¼ teaspoon red pepper flakes
2 cups vegetable broth
1 pound green cabbage, cut into thin strips (about 4 cups)
¼ teaspoon salt

Preheat a large skillet over medium heat. Sauté the seitan in oil until lightly browned, about 7 minutes. Use nonstick cooking spray as needed. Add the garlic, thyme, and red pepper flakes, and saute for a minute more. Add a splash of the vegetable broth to deglaze the pan, then add the cabbage and the rest of the broth. Sprinkle with salt. Cover the pan and cook for 15 minutes, stirring occasionally. The cabbage should be tender with just a little bit of snap to it. Taste for salt and serve immediately.

SERVES 4 • ACTIVE TIME : 15 MINUTES • TOTAL TIME : 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

I
f you like your springtime a little spicy, this side dish is for you! Green beans are coated in a slightly sweet soy sauce, punctuated with shallot, ginger, and garlic. Fragrant and sweet Thai basil brings notes of licorice that will transport you, if not to Thailand, then at least a little beyond Thai take-out. Serve with
Bhutanese Pineapple Rice
(page 72) and
Red Thai Tofu
(page 149).

1 teaspoon olive oil
¼ cup thinly sliced shallot
2 teaspoon minced fresh ginger
3 cloves garlic, minced
1 pound green beans, ends removed
¼ teaspoon red pepper flakes
1 tablespoon soy sauce
1 tablespoon agave nectar
2 tablespoons freshly squeezed lime juice
About 15 leaves fresh Thai basil

Preheat a large skillet over medium high heat. Sauté the shallot in oil for about 5 minutes, or until translucent. Add the garlic and ginger and saute for about 30 seconds more. Add the green beans and cook for about 5 minutes, stirring often. Add the red pepper flakes, soy sauce, agave, and lime juice. Cook for around 5 more minutes, stirring often. The green beans should still have some crunch. Stir in the basil, turn off the heat, and let the basil wilt. Serve!

SERVES 4 • ACTIVE TIME : 10 MINUTES • TOTAL TIME : 20 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

A
fun way to liven up broccoli when you’re tired of the same-old same-old. This broccoli goes great with Asian-themed meals. Mirin isn’t totally essential, but it gives the broccoli a fragrant and sweet flavor. You can sub a little white wine if you must, though.

1 teaspoon sesame oil
1 tablespoon minced fresh ginger
3 cloves garlic
½ teaspoon red pepper flakes
1 bunch broccoli (about 1¼ pounds), stems thinly sliced, tops
cut into florets
1 tablespoon mirin
1 tablespoon soy sauce
2 teaspoons orange zest
¼ cup freshly squeezed orange juice

Preheat a large skillet over medium heat. Sauté the ginger in the oil for about 2 minutes. Add the garlic and red pepper flakes and saute for a minute more. Use nonstick cooking spray or a splash of water if things are sticking.

Add the broccoli, mirin, and soy sauce. Saute for around 7 more minutes, tossing frequently, until the stalks are tender. Add the zest and orange juice, and saute for a minute more. Serve immediately.

SERVES 4 • ACTIVE TIME : 20 MINUTES • TOTAL TIME : 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

A
staple on Japanese restaurant menus, this eggplant is broiled and coasted in a rich, pungent, and slightly sweet miso sauce. I’m not usually a stickler for a particular type of miso, but here I insist that you use red miso for the most authentic taste. And by authentic I mean Japanese-American restaurant authentic, because I’m just a nice Jewish girl who has never actually been to Japan. Serve this over brown rice or alongside the
Sushi Roll Edamame Salad
(page 20) or the
Miso Udon Stir-fry with Greens and Beans
(page 182).

¼ cup mirin
2 teaspoons soy sauce
2 tablespoons water
5 teaspoons agave
¼ cup red miso
2 pounds eggplant, cut ½ inch thick
Sliced scallions, for garnish (optional)

In a saucepot, combine the mirin, soy sauce and agave. Bring to a boil and then lower the heat. Add the agave and miso. Stir over very low heat, whisking often, until it is smooth.

Preheat the broiler and place a rack about 6 inches from the heat. Spray a large rimmed baking sheet with nonstick cooking spray. Arrange the eggplant slices in a single layer and spray lightly with cooking spray. Broil for about 6 minutes; the tops should be browned and the eggplant should be cooked but still a bit firm. Remove from the oven.

Use a tablespoon to divide the miso sauce among all the eggplant slices, then use the back of the spoon to spread on each entire slice. Place back in the broiler and broil for 2 more minutes. The miso should be a little bubbly. Serve as soon as you can.