Read Online The Sexy Vegan Cookbook by Brian L. Patton - Free Book Online Page B
Authors: Brian L. Patton
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recipe, page 197 )
4 thick slices beefsteak tomato
2 cups shredded romaine lettuce
In a large bowl, combine the beans, bell pepper, rice, scallions, adobo sauce, chips, cumin, salt, and a pinch of pepper. With a fork, potato masher, or your very clean hands, mash everything together, until about 90 percent of the beans are mashed. Now that you have this pasty mass, gently fold in the corn kernels (as they would have been destroyed during the initial mixing). Divide the bean mixture into four portions and form into ¼-inch-thick patties.
In a large skillet, heat the oil over medium-high heat. Add your burger patties to the pan, and cook them for 3 to 4 minutes per side, or until golden brown. If you’re using your time wisely, you’ll be toasting your buns while the burgers are cooking. Slather each toasted bun half with kajillion island dressing, and assemble the burgers from the bottom up in the following order: 1 bun half, 1 black bean patty, 1 tomato slice, ½ cup of lettuce, and the other bun half.
IF I WERE WRITING THIS BOOK WHEN I WAS SIXTEEN YEARS OLD , the “Pizza!” chapter would have been titled “Entrees,” and the entree chapter would have been titled “The Stuff That Other People, Besides Me, Eat at Dinnertime Instead of Pizza.” (Sorry, Mom, that was the last one.) The hearty meals in this chapter are as diverse as they are delicious, and they are sure to fully satisfy vegans and omnivores alike. I would say, “It’s time to ring the dinner bell,” but while other people were made aware of dinnertime by the sound of a ringing dinner bell, I was made aware of dinnertime by the sound of a ringing doorbell. (Okay, that was the last one, Mom. Promise.)
STUFFED SHELLS PUTTANESCA
This dish makes me think of family. And whores.
Serves 4
4 teaspoons extra-virgin olive oil, plus more for coating the casserole dish
½ cup diced yellow onion
4 cloves garlic, sliced
Pinch of chili flakes
4 cups chopped tomatoes, with juice (ideally fresh, but canned is fine)
½ teaspoon vegan Worcestershire sauce (see WTF, page 12 )
¼ cup chopped pitted green olives
¼ cup chopped pitted black or kalamata olives
2 teaspoons capers, drained and chopped
4 teaspoons fresh basil chiffonade (see WTF, page 103 )
Salt and pepper
2 packed cups stemmed and coarsely chopped kale leaves
12 jumbo pasta shells
1½ cups Cashew Ricotta (see recipe, page 213 )
Not-zzarella Sauce (see recipe, page 214 ) or other vegan cheese
Parmesan Topping (see recipe, page 211 )
Preheat the oven to 350ºF. Bring a large pot of water to a boil for the pasta. Meanwhile, in a saucepan, heat 2 teaspoons of oil over medium heat. Add the onion and garlic, and cook gently for 4 to 5 minutes, until the onion softens and the edges of the garlic start to brown. Add the chili flakes and tomatoes, with their juice. Simmer for 6 minutes, then add the Worcestershire, olives, capers, and2 teaspoons of basil. Toss together, simmer for 4 more minutes, then season with salt and pepper to taste.
Once the pasta water is boiling and before you cook your shells, drop the kale into the water to cook for 30 seconds. Remove the kale with a slotted spoon and cool it immediately under cold running water. Once the kale has cooled, squeeze as much water from it as you can, chop into smaller pieces, and set aside.
Cook the pasta shells until al dente, about 2 minutes less than the directions on the package recommend. Drain, and cool them immediately under cold running water. Toss the shells with the remaining 2 teaspoons of oil to prevent them from drying out and sticking together, and place them on a baking sheet or plate. Stir the kale into the cashew ricotta, then, using a spoon, stuff 2 tablespoons of the ricotta-kale mixture into each shell.
Lube up a casserole dish with some oil, and spread a thin layer of the tomato sauce on the bottom. Arrange the stuffed shells on top in neat rows, open side up. Pour the remaining sauce over the shells, cover with foil,
4 thick slices beefsteak tomato
2 cups shredded romaine lettuce
In a large bowl, combine the beans, bell pepper, rice, scallions, adobo sauce, chips, cumin, salt, and a pinch of pepper. With a fork, potato masher, or your very clean hands, mash everything together, until about 90 percent of the beans are mashed. Now that you have this pasty mass, gently fold in the corn kernels (as they would have been destroyed during the initial mixing). Divide the bean mixture into four portions and form into ¼-inch-thick patties.
In a large skillet, heat the oil over medium-high heat. Add your burger patties to the pan, and cook them for 3 to 4 minutes per side, or until golden brown. If you’re using your time wisely, you’ll be toasting your buns while the burgers are cooking. Slather each toasted bun half with kajillion island dressing, and assemble the burgers from the bottom up in the following order: 1 bun half, 1 black bean patty, 1 tomato slice, ½ cup of lettuce, and the other bun half.
IF I WERE WRITING THIS BOOK WHEN I WAS SIXTEEN YEARS OLD , the “Pizza!” chapter would have been titled “Entrees,” and the entree chapter would have been titled “The Stuff That Other People, Besides Me, Eat at Dinnertime Instead of Pizza.” (Sorry, Mom, that was the last one.) The hearty meals in this chapter are as diverse as they are delicious, and they are sure to fully satisfy vegans and omnivores alike. I would say, “It’s time to ring the dinner bell,” but while other people were made aware of dinnertime by the sound of a ringing dinner bell, I was made aware of dinnertime by the sound of a ringing doorbell. (Okay, that was the last one, Mom. Promise.)
STUFFED SHELLS PUTTANESCA
This dish makes me think of family. And whores.
Serves 4
4 teaspoons extra-virgin olive oil, plus more for coating the casserole dish
½ cup diced yellow onion
4 cloves garlic, sliced
Pinch of chili flakes
4 cups chopped tomatoes, with juice (ideally fresh, but canned is fine)
½ teaspoon vegan Worcestershire sauce (see WTF, page 12 )
¼ cup chopped pitted green olives
¼ cup chopped pitted black or kalamata olives
2 teaspoons capers, drained and chopped
4 teaspoons fresh basil chiffonade (see WTF, page 103 )
Salt and pepper
2 packed cups stemmed and coarsely chopped kale leaves
12 jumbo pasta shells
1½ cups Cashew Ricotta (see recipe, page 213 )
Not-zzarella Sauce (see recipe, page 214 ) or other vegan cheese
Parmesan Topping (see recipe, page 211 )
Preheat the oven to 350ºF. Bring a large pot of water to a boil for the pasta. Meanwhile, in a saucepan, heat 2 teaspoons of oil over medium heat. Add the onion and garlic, and cook gently for 4 to 5 minutes, until the onion softens and the edges of the garlic start to brown. Add the chili flakes and tomatoes, with their juice. Simmer for 6 minutes, then add the Worcestershire, olives, capers, and2 teaspoons of basil. Toss together, simmer for 4 more minutes, then season with salt and pepper to taste.
Once the pasta water is boiling and before you cook your shells, drop the kale into the water to cook for 30 seconds. Remove the kale with a slotted spoon and cool it immediately under cold running water. Once the kale has cooled, squeeze as much water from it as you can, chop into smaller pieces, and set aside.
Cook the pasta shells until al dente, about 2 minutes less than the directions on the package recommend. Drain, and cool them immediately under cold running water. Toss the shells with the remaining 2 teaspoons of oil to prevent them from drying out and sticking together, and place them on a baking sheet or plate. Stir the kale into the cashew ricotta, then, using a spoon, stuff 2 tablespoons of the ricotta-kale mixture into each shell.
Lube up a casserole dish with some oil, and spread a thin layer of the tomato sauce on the bottom. Arrange the stuffed shells on top in neat rows, open side up. Pour the remaining sauce over the shells, cover with foil,
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