Read Online Vegan with a Vengeance by Isa Moskowitz - Free Book Online Page A
Authors: Isa Moskowitz
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dice
Preheat oven to 400°F.
In a wide, shallow bowl, stir together the olive oil, tarragon, and salt. Add the diced bread and toss gently to coat. Spread the bread in a single layer on a cookie sheet, toast for 8 to 10 minutes, stirring once. Remove from oven and let cool.
Chipotle, Corn, and Black Bean Stew
SERVES 6
Â
This is one of the recipes that you can really mess around with; add zucchini or cauliflower or whatever vegetables you have around. You can also try different beans; pintos or garbanzos are nice choices. I also like to add tempeh or frozen and thawed tofu sometimes, at the same time you add the potatoes. Let the soup sit for at least 10 minutes before servingâthe longer you can wait, the better. If you want to make the soup less spicy, remove the seeds from the chipotles before using.
2 tablespoons olive oil
1 large onion, quartered and thinly sliced
3 cloves garlic
2 teaspoons ground cumin
½ teaspoons salt
A few dashes fresh black pepper
2 chipotle peppers (canned), drained and chopped
1 (28-ounce) can crushed tomatoes
3 cups water
4 russet potatoes, cut into ¾-inch dice
2 carrots, peeled, cut into ¾-inch dice
1 cup corn (if using fresh, itâs 2 ears)
1 (16-ounce) can black beans, drained and rinsed
1 cup fresh cilantro, lightly packed, torn into pieces (stems and all)
Finely grated zest of 1 lime
Juice of 1 lime
Fizzle says:
Chipotle peppers are smoked jalapeños.
In a stockpot, sauté the onions in the oil over moderate heat for 5 minutes. Add the garlic, cumin, salt, and black pepper. Sauté 1 minute more. Add the chipotles, tomatoes and water, stir. Add the potatoes and carrots, cover, bring to a low boil, and simmer for 20 minutes
Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve. (If you can wait an hour to eat it, it tastes so good when itâs had a chance to sit around and is gently reheated.)
PUNK POINTS
Be very careful when working with hot peppers, the white lining in the pepper contains a chemical called capsaicin, which gives the pepper its heat. Donât ever touch the inside of the pepper with your bare hands or they will burn for hours and sometimes even the next day (if you touch your eyes, youâll feel like you were just maced by the police at a Critical Mass demo). Either work very carefully with a small paring knife or employ a pair of disposable gloves while cutting and chopping.
Roasted Butternut Squash Soup
SERVES 6
Â
Roasting the squash intensifies its sweetness but be careful not to eat it all before you have a chance to make the soup. The ingredients here are simple yet the results are scrumptious.
5 pounds butternut squash (about 3), peeled, bulbous part cut from the stem part, then each part sliced in half, seeds removed
4 tablespoons olive oil
1 medium-size yellow onion, diced
1 serrano chile, chopped (any chile will do, or you can omit if you donât want it spicy at all)
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 teaspoon salt (or more to taste)
4 cups vegetable stock, or 2 cubes vegetable bouillon dissolved in 4 cups water
1 tablespoon maple syrup
Juice of 1 or 2 limes, to taste
Preheat oven to 425°F.
Lightly coat the squash halves with 2 tablespoons of the olive oil and place cut side down on a nonstick or parchment-lined rimmed baking sheet (if you donât have a rimmed baking sheet then use baking pans, to prevent the oil from dripping and starting a grease fire). Bake for 40 to 45 minutes, or until the squash is tender and easily pierced with a fork.
When the squash is about 15 minutes from being done, in a stockpot over medium heat sauté the onions in the remaining 2 tablespoons of olive oil for 5 minutes. Add the chiles; sauté 5 minutes more. Lastly, add the ginger, garlic, and salt; sauté 2 minutes more.
When squash is
Preheat oven to 400°F.
In a wide, shallow bowl, stir together the olive oil, tarragon, and salt. Add the diced bread and toss gently to coat. Spread the bread in a single layer on a cookie sheet, toast for 8 to 10 minutes, stirring once. Remove from oven and let cool.
Chipotle, Corn, and Black Bean Stew
SERVES 6
Â
This is one of the recipes that you can really mess around with; add zucchini or cauliflower or whatever vegetables you have around. You can also try different beans; pintos or garbanzos are nice choices. I also like to add tempeh or frozen and thawed tofu sometimes, at the same time you add the potatoes. Let the soup sit for at least 10 minutes before servingâthe longer you can wait, the better. If you want to make the soup less spicy, remove the seeds from the chipotles before using.
2 tablespoons olive oil
1 large onion, quartered and thinly sliced
3 cloves garlic
2 teaspoons ground cumin
½ teaspoons salt
A few dashes fresh black pepper
2 chipotle peppers (canned), drained and chopped
1 (28-ounce) can crushed tomatoes
3 cups water
4 russet potatoes, cut into ¾-inch dice
2 carrots, peeled, cut into ¾-inch dice
1 cup corn (if using fresh, itâs 2 ears)
1 (16-ounce) can black beans, drained and rinsed
1 cup fresh cilantro, lightly packed, torn into pieces (stems and all)
Finely grated zest of 1 lime
Juice of 1 lime
Fizzle says:
Chipotle peppers are smoked jalapeños.
In a stockpot, sauté the onions in the oil over moderate heat for 5 minutes. Add the garlic, cumin, salt, and black pepper. Sauté 1 minute more. Add the chipotles, tomatoes and water, stir. Add the potatoes and carrots, cover, bring to a low boil, and simmer for 20 minutes
Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve. (If you can wait an hour to eat it, it tastes so good when itâs had a chance to sit around and is gently reheated.)
PUNK POINTS
Be very careful when working with hot peppers, the white lining in the pepper contains a chemical called capsaicin, which gives the pepper its heat. Donât ever touch the inside of the pepper with your bare hands or they will burn for hours and sometimes even the next day (if you touch your eyes, youâll feel like you were just maced by the police at a Critical Mass demo). Either work very carefully with a small paring knife or employ a pair of disposable gloves while cutting and chopping.
Roasted Butternut Squash Soup
SERVES 6
Â
Roasting the squash intensifies its sweetness but be careful not to eat it all before you have a chance to make the soup. The ingredients here are simple yet the results are scrumptious.
5 pounds butternut squash (about 3), peeled, bulbous part cut from the stem part, then each part sliced in half, seeds removed
4 tablespoons olive oil
1 medium-size yellow onion, diced
1 serrano chile, chopped (any chile will do, or you can omit if you donât want it spicy at all)
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 teaspoon salt (or more to taste)
4 cups vegetable stock, or 2 cubes vegetable bouillon dissolved in 4 cups water
1 tablespoon maple syrup
Juice of 1 or 2 limes, to taste
Preheat oven to 425°F.
Lightly coat the squash halves with 2 tablespoons of the olive oil and place cut side down on a nonstick or parchment-lined rimmed baking sheet (if you donât have a rimmed baking sheet then use baking pans, to prevent the oil from dripping and starting a grease fire). Bake for 40 to 45 minutes, or until the squash is tender and easily pierced with a fork.
When the squash is about 15 minutes from being done, in a stockpot over medium heat sauté the onions in the remaining 2 tablespoons of olive oil for 5 minutes. Add the chiles; sauté 5 minutes more. Lastly, add the ginger, garlic, and salt; sauté 2 minutes more.
When squash is
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