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Menu for the plant-based palate

Vegetarian Times, Jan, 2004 by Marie Oser

Cold Sesame Noodles | Coconut Curry Tofu and Snow Peas | Lemon
Rice Pilaf

The vegan palate is most easily satisfied
with ethnic foods. Many foreign
cuisines are centered on plant
foods, and this is especially true of
Asian cookery.

This menu includes a tasty starter
that probably originated in the
Szechuan province of China. Cold
Sesame Noodles is an easy dish with
subtle and complex flavors and a sophisticated
presentation. Traditionally
made with peanut butter, this
delicious vegan version is made with
healthier soy nut butter, which can
be used in a 1:1 ratio in any recipe
that calls for peanut butter. This approach
adds valuable phytochemicals
and can be friendly to those
who avoid peanuts.

Coconut curries are most often
associated with Thai cuisine. Our
main dish, Coconut Curry Tofu
and Snow Peas, is kicked up a
notch or two with spicy Thai chili
sauce. A traditional Thai condiment,
this chili sauce gets its fire
and bright red hue from Thai chili
peppers blended with garlic and
spices. Light coconut milk lends a
characteristic silky texture with far
less fat, and the snow peas add
crunch and a lovely color.

Cool mint leaves, citrus and currants
dominate the aromatic side
dish of Lemon Rice Pilaf, giving
balance to the spicy curry. Native to
Thailand, jasmine rice is naturally
scented with a distinctive fragrance
and texture. This long-grain rice's
slender grains remain separated yet
slightly sticky after cooking.

Cold Sesame Noodles

SERVES 8 30 MINUTES OR LESS

This spicy starter is a favorite classic dish.

16 oz, spaghetti, cooked, rinsed
  and drained
3 Tbs. tamari soy sauce
1/2 cup chopped fresh cilantro,
  separated
3/4 cup thinly sliced scallions,
  separated
2 cloves garlic, minced
1/3 cup creamy soy nut butter
1/2 cup hot vegetable stock, preferably
  "chicken" flavored
1 1/2 tsp. rice vinegar
1 1/2 tsp. ground ginger
1/2 tsp. hot sesame oil
2 Tbs. sesame seeds

1. Cook pasta according to package directions.
When al dente, remove from heat,
drain in a colander and rinse occasionally
to keep it from sticking.

2. Combine tamari, 1/4 cup cilantro, 1/2 cup
scallions, garlic and soy nut butter in a
2-cup liquid measuring cup. Mix well with a
small wire whisk or fork. Add stock, rice
vinegar, ginger and sesame oil. Mix thoroughly,
toss sauce with pasta, and top with
remaining scallions and cilantro. Sprinkle
with sesame seeds before serving.

PER SERVING: 305 CAL; 11G PROT; 6G TOTAL
FAT (1G SAT. FAT); 50G CARB; 0MG CHOL;
420MG SOD; 4G FIBER; 4G SUGARS

Coconut Curry Tofu and
Snow Peas

SERVES 8

To press tofu, rinse and pat it dry, and place
it on a flat plate. Cover it with a flat plate,
and top with a weight (I use a glass casserole
dish). Place it in the sink, and allow the
weight to press tofu for 1 to 3 hours, draining
occasionally. To cube tofu, divide block in
half horizontally. Slice through both layers,
making three cuts lengthwise and crosswise.

1 1-oz. pkg. whole dried shiitake
  mushrooms, reconstituted
1 cup water
1 18-oz. package very firm tofu,
  pressed
1 1/2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 Tbs. grated fresh ginger
1 medium-sized red onion, chopped
1 medium-sized red bell pepper,
  chopped
8-oz. pkg. white mushrooms, sliced
1/4 cup chopped fresh basil
1/2 cup fruity white wine, such as
  Chenin Blanc, or vegetable stock
1 14 1/2-oz. can (1 3/4 cups) diced
  tomatoes
1 14-oz. can (1 1/2 cups) light
  coconut milk
1 to 2 tsp. spicy Thai chili sauce
1 tsp. ground turmeric
Juice of 1 lime
1 tsp. liquid aminos
12 oz. fresh snow peas, rinsed and
  trimmed

1. Rinse shiitake mushrooms, place them
in a saucepan with water to cover and
cook over medium-high heat. Bring to a
boil, reduce heat to medium and cook for
5 minutes. Remove from heat, and set
aside for 20 minutes.

2. Spray electric skillet or Dutch oven with
nonstick olive oil cooking spray, and set
over medium-high heat for 1 minute. Pat
tofu dry, and cut into 1/2-inch cubes. Brown
cubes in a hot pan, spraying with additional
oil as needed. Turn frequently, until cubes
are brown on all sides. Remove from pan,
and set aside on a clean, dry plate.

3. Add olive oil to skillet, heat for a few seconds.
and add crushed red pepper, garlic,
ginger, onion and red bell pepper, sauteeing
for 4 minutes. Remove mushrooms from
soaking liquid, discard liquid, and add all
mushrooms and basil to mixture. Cook for
5 minutes, stirring frequently.

4. Add tofu and wine to pan. Cook for 1
minute, and add tomatoes and coconut
milk. Reduce heat to low, and stir in the
chili sauce, turmeric, lime juice and
aminos. Cook for 5 minutes more, and add
snow peas. Cook mixture just until snow
peas are heated through, for about 2 minutes.
Serve immediately.

PER SERVING: 206 CAL; 11G PROT; 8G TOTAL
FAT (4G SAT FAT); 17G CARB; 0MG CHOL;
221MG SOD; 4G FIBER; 6G SUGARS

Lemon Rice Pilaf

SERVES 8 30 MINUTES OR LESS

You will love what a splash of fresh lemon
juice and a touch of mint can do for rice.

3 cups water
1 1/2 cups jasmine rice, rinsed and
  drained
1/2 cup thinly sliced scallions
1/2 cup chopped yellow bell peppers
1/2 cup dried currants
3 Tbs. chopped fresh mint plus mint
  leaves for garnish
Juice of 1 lemon
1/4 tsp. sea salt
1/8 tsp. coarsely ground black pepper

1. Bring water to a boil in saucepan, add
rice, and bring to a second boil over
medium-high heat. Reduce heat to low,
cover and simmer 10 minutes.

2. Add scallions, bell peppers, currants and
mint. Stir, and add lemon juice, salt and
pepper.

3. Cover, and cook 10 minutes or until
rice is tender. Fluff with a fork, and keep
warm until ready to serve.

PER SERVING: 135 CAL; 3G PROT: 0G TOTAL
FAT (0G SAT. FAT); 31G CARB; 0MG CHOL
76MG SOD; 1G FIBER; 1G SUGARS

COPYRIGHT 2004 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning

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