Braised Tofu and Peas in Curried Coconut Milk MAKES: 4 servings TIME: 40 minutes This recipe features a classic Indian technique for making a deep-flavored gravy Preparing the tofu in advance by frying, pressing, or freezing (see The Basics of Tofu) makes for a subtle...
Braised Tempeh, Three Ways MAKES: 4 to 6 servings TIME: 30 minutes Tempeh gives any cooking liquid even water a haunting flavor that provides a great backdrop for other, more assertive flavors like coconut milk, vinegar and chiles, or soy and tomatoes. The result is...
Baked Tofu MAKES: 4 or more servings TIME: About 1 hour Treated this way, tofu acquires a terrific, firm crust, while its interior gains the texture of a pleasant custard, almost egglike. It's basic, essential, and for some reason relatively unknown. It's also...
Mushroom Stock MAKES: about 6 cups TIME: About 1 hour Mushroom stock has a pronounced mushroom flavor that might compete with other ingredients; for most of the soups in this chapter, you will probably want to use one of the preceding three vegetable stocks or plain...
Mixed Vegetable Soup, Spanish Style MAKES: 4 to 6 servings TIME: 1 hour In Spain, a soup similar to minestrone is likely to begin with roasting the vegetables, which yields a more robust flavor (and takes a little more time). 1 large onion, roughly chopped 1 head...
Miso Soup MAKES: 4 servings TIME: About 15 minutes At its simplest, miso soup is really just tea—miso mixed with water (which you can do in a cup, with a little whisk). This recipe is slightly more complicated, flavorful, and substantial. Almost needless to say, you...
Minestrone MAKES: 4 to 6 servings TIME: 45 to 60 minutes The Italian take on what-have-you vegetable soup and, like most others, infinitely and easily varied. A mix of vegetables, always with tomato, is all you’re looking for, though combining “hard” and...
Lentil Soup with Coconut MAKES: 4 servings TIME: 11/2 hours, largely unattended I use regular brown lentils here, but you can use red lentils, which actually cook faster, or the more traditional split pigeon peas, also known as tavoor dal (available at most Asian and...
Green Tea Broth with Udon Noodles MAKES: 4 first-course or 2 lunch servings TIME: 15 minutes In Japan, one often eats udon noodles with the liquid they were cooked in to enjoy both the flavor and the nutrition left behind by the noodles. Sometimes the starting point...
Glazed Carrot Soup MAKES: 4 servings TIME: 45 minutes You can glaze any vegetable that’s starchy and sweet enough to convert a little cooking liquid into a syrupy coating, and nothing works better than carrots. Other root vegetables, like turnips, parsnips,...
