Read Online 150 Vegan Favorites by Jay Solomon - Free Book Online Page B

diced
    1   large tomato, diced
    ¼   cup finely chopped red onion
    2   cloves garlic, minced
    2   tablespoons chopped fresh cilantro
        Juice of 1 lime
    ½   teaspoon ground cumin
    ½   teaspoon salt
    ½   teaspoon black pepper
    2   whole scallions, trimmed and chopped
    Place the avocados, papaya, tomato, onion, garlic, cilantro, lime juice, cumin, salt, and pepper into a food processor fitted with a steel blade or into a blender and process untilchunky-smooth, about 5 seconds. (Or mash the ingredients in a mixing bowl with a large fork or spoon until a chunky paste is formed.)
    Transfer the guacamole to a serving bowl and top with the scallions.
Helpful Tip:
    For the best guacamole, use ripe avocados. You can determine an avocado’s ripeness by holding it in the base of your hand and pressing down lightly with your thumb; it should give a little.
Thai Curry Sauce
    Traditional Thai curries radiate with the exotic flavors of coconut milk, spicy curry paste, and aromatic herbs. Spoon this sauce over rice dishes, Asian noodles, steamed vegetables, or stir-fried meals.
    Yield: 2 cups (about 8 servings)
    1   tablespoon canola oil
    1   small yellow onion, chopped
    1   large clove garlic, minced
    2   teaspoons Thai curry paste (preferably panang curry)
    1   can (14 ounces) coconut milk
    2   tablespoons light (low-sodium) soy sauce
        Juice of ½ lime
    1   tablespoon cornstarch
    1   tablespoon warm water
    2   tablespoons chopped fresh cilantro or basil
    In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 2 to 3 minutes. Stir in the curry paste and cook, stirring, for about 1 minute over low heat. Stir in the coconut milk, soy sauce, and lime juice and cook over medium-low heat until the mixture begins to simmer, about 5 minutes.
    Meanwhile, in a small bowl, whisk the cornstarch with the warm water. While the curry sauce is simmering, graduallywhisk in the cornstarch mixture and cook for 1 to 2 minutes, stirring frequently. The sauce should thicken slightly. Stir in the cilantro and remove from the heat.
Helpful Tip:
    Look for Thai curry paste and coconut milk in Asian grocery stores and well-stocked supermarkets. Reduced-fat coconut milk should also be available.

Chapter 4

Lotsa Pasta!
    P asta forms the foundation for a variety of delicious home-cooked meals. After all, who doesn’t like pasta? This Italian import has become as American as apple pie and baseball. Scores of fancy-shaped pastas can be found in the aisles of supermarkets and natural food stores; gourmet pasta restaurants have opened up from coast to coast. Suddenly, pasta is everywhere.
    Despite the dizzying shapes and sizes, traditional Italian dried pastas are processed from durum wheat flour (also called semolina). On the other side of the world, Asian noodles (such as lo mein and rice vermicelli) are made with rice flour, buckwheat flour, wheat flour, or in the case of cellophane noodles, mung beans. Furthermore, for those with adventurous palates, there is a cornucopia of gourmet noodles made from whole wheat flour, spinach, tomatoes, beets, quinoa, spelt, Jerusalem artichokes, and garlic and basil.
    Cooking pasta is a breeze. The goal is to serve noodles that exhibit an “al dente” texture, meaning the texture is slightly firm, not too chewy nor soft. The routine is easy. In a large saucepan, bring plenty of water to a boil over medium-high heat (it is not necessary to add oil or salt). Place the pasta in the boiling water,stir the noodles, and quickly return to a gentle boil (slow-cooking the pasta over low heat results in sticky, floury noodles). Occasionally stir the pasta throughout the cooking process.
    Always cook the pasta for the recommended cooking time. It is a good idea to check for doneness (al dente texture) about 1 to 2 minutes before the allotted time has elapsed. Do it the old-fashioned way: pull a noodle out of the water, cool it slightly, and