by Admin | Apr 22, 2020 | Tofu
Spicy Ketchup-Braised Tofu MAKES: 4 servings TIME: 20 minutes Vaguely Chinese, more honestly American, this is delicious stuff. It can be served on bread or on top of rice or noodles. Given the ease of preparation, it’s amazing. 1/2 cup peanut oil or neutral...
by Admin | Apr 20, 2020 | Burger
Spicy Autumn Vegetable Burger MAKES: 4 to 6 servings TIME: 30 minutes with cooked beans and kale Here’s a burger flecked with bits of green and orange vegetables, with both creamy and chewy textures. It’s also a handy way to use leftover greens like kale,...
by Admin | Apr 20, 2020 | Side Dishes, Snacks
Seitan and Lentil Loaf MAKES: 4 to 6 servings (1 to 11/2 pounds) TIME: About 2 hours, largely unattended Think of a vegetarian meat loaf, only with a chewier, less crumbly texture. This is among the most versatile recipes in this chapter indeed, in the entire book and...
by Admin | Apr 20, 2020 | Side Dishes
Seitan MAKES: 4 to 6 servings (1 to 11/2 pounds) TIME: About 11/2 hours, largely unattended The first time you make seitan is shocking: The dough comes together almost instantly, is astonishingly elastic, and is very easy even fun to work. It’s important to...
by Admin | Apr 20, 2020 | Tofu
Scrambled Tofu with Mushrooms MAKES: 4 servings TIME: 20 minutes Scrambled tofu is surprisingly similar to the texture of eggs scrambled until they are dry, and if you use turmeric they’ll even be a familiar golden color. The trick is to smooth the tofu out in a...
