VEGAN /// MAKES 6 SERVINGS This Iranian dish is another example of sweet-and-sour baked beans. Middle Eastern baked beans are sweetened with pomegranate molasses, which also has a sour tang to it. You can find the pomegranate molasses in Middle Eastern markets. The...
VEGAN WITHOUT THE CHEESE /// MAKES 6 SERVINGS Winter squash makes a great partner for white beans—or most types of beans for that matter. It sweetens the broth as it simmers, as do the leeks. This is a perfect winter stew. The method is slightly different from the...
This is a Tex-Mex–style sushi roll. Be sure to use cooked black beans, not Chinese black fermented soybeans. Kick up the South of the Border flavor by serving salsa alongside the rolls. Rice Prep Time: Up to 1½ hours (note that the Ponzu Sauce must be made a day...
Typically, spider sushi rolls feature a fried soft-shell crab inside a thick roll. The playful name describes how the legs of the crab extend beyond the sides of the roll. Here, fried shimeji and enoki mushrooms provide a similar, vegetarian-friendly effect. Rice Prep...
I enjoy sweet potatoes in almost any form, especially when the flavor is sweet and salty. As an alternative to boiled sweet potatoes, try Soy Glazed Sweet Potatoes. Rice Prep Time: Up to 1½ hoursSushi Prep Time: 30 minutesMakes 4 rolls (20 pieces) 1½ cups (375 ml)...
In sushi school, one of the skills we worked on daily was learning to cut vegetables into long, thin continuous sheets that could be used as wrappers. It requires a special kind of knife as well as a special kind of patience. These cucumber-wrapped rolls offer a...
Japanese red bean paste (anko) comes in two forms: koshi-an and tsubu-an. Koshi-an is smooth and free of bean skins. Tsubu-an is chunky and textured. Although both have the same flavor, I recommend the chunkier tsubu-an for this dish. Rice Prep Time: Up to 1½...
Serve this dish at room temperature, rather than piping hot. You’ll find the flavors more pronounced. Add a handful of your favorite chopped nuts to make a complete meal. Prep Time: 15 minutesCook Time: 10 minutesMakes 4 Servings 2 medium-sized eggplantsGenerous pinch...
The lightly flavored broth is enhanced by salty miso. Creamy cubes of tofu float in the bowl as the flavor of the sea makes its way across your taste buds thanks to the flavorful wakame. Prep Time: 5 minutesCook Time: 5 minutes Makes 4 servings 2 teaspoons dried...
If this recipe yields more dumplings than you can eat in one sitting, cook them all and then store the extra ones in the freezer. Fully cooked dumplings freeze well and can be microwaved straight from the freezer for an anytime snack. To cook frozen dumplings, place...
For many years, I was squeamish about tofu. Grilled, fried and sautéed versions that promised to taste “just like” their meat or fish counterparts left nothing but a bad taste in my mouth. It wasn’t until I was urged to try tofu as tofu—cold, unpretentious bites of...
A little bit of toasted pumpkin seed oil goes a long way. Its earthy, robust flavor is very similar to that of toasted sesame oil. If you don’t have toasted pumpkin seed oil, use an equal amount of dark sesame oil instead.Prep Time: 30 minutesCook Time: 3 minutesMakes...