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Example text

Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened. 5 Stir in the cilantro and season with salt. Serve at once in shallow bowls over plenty of hot cooked grain. 6 Variation Try substituting a leek for the onion in this dish. Use the white portion of a medium or large leek; cut in half lengthwise, then slice into 1/4-inch half-circles. Rinse well in a colander before using. VEGAN EXPRESS ▼ As mentioned in the headnote, this is a plentiful dish, so an interesting salad is enough to complete the meal.

Variation Some traditional recipes include garlic; add a few cloves of minced garlic with the bell pepper if you’d like a garlicky version. > Make this the start of a delicious Middle Eastern–themed meal. Serve with hummus (store-bought or homemade), fresh pita bread, and Middle Eastern Chopped Salad (page 191). > You can create a brunchlike meal (for any time of day) with Sautéed Paprika Potatoes (page 207) or Fingerling Fries (page 194), whole-grain toast, and sliced oranges. 3-ounce packages firm silken tofu, finely crumbled 4 large or 6 medium tomatoes, diced 1 teaspoon sweet paprika Pinch of turmeric, for color Salt and freshly ground pepper to taste 2 tablespoons minced fresh parsley, optional THE PROTEIN TRIO—TOFU, TEMPEH, AND SEITAN Add the tofu, tomatoes, paprika, and turmeric.

If using the lemongrass, bruise each section by creating long slits with a sharp knife. Lay them over the vegetables in the pan. Cover and steam until the broccoli and beans are just beginning to turn bright green, 5 to 7 minutes. 3 Add the zucchini, bell pepper, scallions, and tofu. Give the mixture a good stir, cover, and continue to steam until the vegetables are all tender-crisp, another 2 to 3 minutes. Season lightly with salt. 4 Serve at once with or over hot cooked rice. Pass the sauce in a spouted cup so everyone can use as much as they like.

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