by Admin | Apr 13, 2020 | Lunch
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...
by Admin | Apr 13, 2020 | Lunch
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...
by Admin | Apr 13, 2020 | Lunch
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...
by Admin | Apr 12, 2020 | Legumes
Lentils and Potatoes with Curry MAKES: 4 servings TIME: About 1 hour You may want to double this recipe so you have some handy in the fridge or freezer, because it reheats beautifully. Don’t worry if the potatoes crumble a bit on the second go-round; they will...
by Admin | Apr 12, 2020 | Legumes
Mung Bean Dal with Apples, Coconut, and Mint MAKES: 4 to 6 servings TIME: About 1 hour, largely unattended Many dals rely on deep flavors, but here’s an example of how fresh, bright ingredients can set off the natural heaviness of beans. The result is a hearty...
