Vegan Yum Yum (16 page)

step 7
Stack the collard leaves on top of each other, 3 to 4 at a time, and roll up.

step 8
Slice the roll in 1-inch segments.

step 9
Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice, and salt.

step 10
Cover with any lid that will contain the collards and cook them over high heat for 3 to 4 minutes until the collards are steamed and tender.

step 11
For plating, arrange the collards on top of a bed of quinoa. Place the tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve.

Tahini Lemon Rice and Beans

H
ere's a quick dish I made up for lunch to use some leftover kale and black beans. It's a departure from standard rice and beans, but I really enjoy it. The tahini in the sauce goes very well with the black beans, and the lemon lightens everything up a bit.

The sauce tastes stronger in the bowl than it does once you mix it with the rice, kale, and beans, so don't worry if it seems potent at first. I love adding raw, shredded carrot on top of dishes, not only for a nice crunch and sweetness, but for color too.

Tahini Lemon Rice and Beans

Makes 2 servings

step 1
Start cooking the rice according to the directions on the package.

step 2
Make the tahini lemon sauce by whisking together the soy sauce, tahini, lemon juice, rice vinegar, vegan Worcestershire sauce, water, and olive oil and set aside.

step 3
Heat a small amount of oil in a sauté pan and add the kale. When the kale starts to wilt, add the beans and seitan and heat through.

step 4
Add all of the sauce, stir, and turn off the heat and cover until the rice is finished cooking. (You could also wait to make this mixture until the rice is finished cooking.)

step 5
When the rice is finished, simply add it to the pan and toss to coat. Serve with shredded carrot on top.

Ingredients

1 cup brown rice

Tahini Lemon Sauce
(see recipe below)

Vegetable oil for sautéeing

½ to 1 bunch kale, deveined and chopped

1 can black beans, rinsed and drained

6 ounces seitan, sliced in strips

Shredded carrot, to taste
(1 carrot works well)

Tahini Lemon Sauce

¼ cup soy sauce

¼ cup tahini

2 tablespoons lemon juice

2 tablespoons rice vinegar

2 tablespoons vegan

Worcestershire sauce

2 tablespoons water

2 tablespoons olive oil

Tamarind Tofu Cabbage Bowl

I
f you already have the tamarind chutney made, this dish is wicked fast and easy. It's also a great way to use that cabbage hiding in your fridge.

Tamarind Tofu Cabbage Bowl

Makes 3 to 4 servings

step 1
Fry the tofu in the oil until browned on both sides. Set aside.

step 2
Combine the rice and carrots in a large bowl and toss well.

step 3
Sauté the cabbage over high heat with a little oil until slightly softened and browned in some places. Add the cabbage to the rice and carrots.

step 4
Make a sauce by mixing the tamarind chutney and tamari. Add the sauce and the tofu to the cabbage mixture and gently toss. Top with almonds. Serve warm.

Ingredients

1 12-ounce block firm tofu, pressed and cut into squares

2 to 3 tablespoons vegetable oil

2 cups cooked brown rice
(about 1 cup uncooked)

1 carrot, shredded

4 cups shredded cabbage

2 tablespoons tamarind chutney

2 tablespoons tamari

¼ cup toasted, sliced almonds

Vegetable Fried Rice

W
hen reading these ingredients, you'll think a vegetable garden exploded all over my rice. You don't need to use every one of these veggies; if you want to skip one or two, feel free. Don't like mushrooms? Fine, leave 'em out. Can't find snow peas? Green beans or snap peas would be good instead.

This recipe involves a lot of chopping. It might take you 20 to 30 minutes to get all the veggies washed and prepped, depending on how quick you are with a knife. Feel free to use a food processor to make your life easier. I like the veggies to be chopped small, so you get a lot of interesting flavors and textures in each bite. Obviously, the smaller you chop, the more work it is. At the very least, chop the broccoli small so you don't end up with half-raw broccoli, unless you like that kind of thing. (Please note that all veggie measurements were taken after chopping.)

Vegetable Fried Rice

Makes 4 to 5 servings

step 1
Begin pressing the tofu, if you haven't already, and start the rice.

step 2
While the rice is cooking, chop the mushrooms, carrots, snow peas, zucchini, yellow and red bell peppers, broccoli, and kale and place them in separate piles or bowls. The carrots, peas, zucchini, and peppers can all go into one bowl to save space since you'll be adding them at the same time. If you're not shredding the carrots in a food processor, on a mandoline, or with a hand grater, you may want to keep the carrots separate so you can throw them into the wok earlier to soften. I cut my carrots thin enough that they're not too tough to chew even when raw. “Chunks” of carrots will definitely need more time in the wok.