Appetite for Reduction (46 page)

 

Thanksgiving Leftovers Wrap

I got this idea from my favoritest vegetarian sandwich shop, S’nice, in NYC. You can eat it warm, but it’s also perfectly delicious at room temperature.

1 cup
Veggie Potpie Stew
(page 251), ¼ cup cranberry sauce, rolled up in a wrap.

 

Falafel Wrap

This makes perfect sense, because many falafel
houses do serve their falafels as wraps. The Green Goddess Garlic Dressing is a nice touch for its hint of tahini, but it’s not totally necessary if you don’t have any prepared.

4
Falafel
patties (page 121), ¼ cup anyvariatation
Hummus
(page 137), ½ cup shredded lettuce, ¼ cup chopped tomato, sliced red onion. Optional: ¼ cup
Green Goddess Garlic Dressing
(page 26).

Wrapper’s Delight

If you check out the prepared foods in the deli case at Whole Foods Market, you’ll see that anything and everything can be thrown into a wrap and they’ll charge you $5.99 for the pleasure! So don’t be afraid to wrap things that seem unconventional to you; convention has to start somewhere. Many of the stews in this book translate perfectly into wraps; just make sure that they are cold or at room temperature when you wrap them, so that they’re good and thick.

Some suggestions:

2nd Ave. Vegetable Korma
(page 226)
Curried Chickpeas & Greens
(page 228)
Classic Black Bean & Veggie Chili
(page 236)
Portobello Pepper Steak Stew
(page 247)
Moroccan Chickpeas & Zucchini
(page 249)
Kidney Bean and Butternut Jamba Stew
(page 256)

 

Taco Night

Tacos are sneaky little guys. They seem kind of decadent and potentially greasy, but really, what you’ve got here is lots of scrumptious and satisfying whole foods: some healthy corn tortillas, fresh veggies, and legumes. They’re also perfect for entertaining, because everyone can take as much as they want; no need to go overboard just because everyone else is. And hey, if you do decide it’s a night for going overboard, tacos are not a bad way to do it.

Must-haves for Taco Night:

Potato Toppings

What could be simpler than baking a potato, splitting it in two, topping it off, and calling it dinner? Baked potatoes make so much sense when you’re looking for low fat, filling, and easy. And, come on, who doesn’t love a potato? You can really become a potato artist by combining different sauces, veggies, and beans to top off your taters.

To bake russet potatoes, preheat the oven to 350°F, scrub the potatoes clean, poke with a fork a dozen times, and wrap with tin foil. An average-size potato takes about an hour in the oven. Bake a bunch of potatoes at the beginning of the week and keep them on hand to reheat.

Some of my favorite potato toppings are:

Steamed broccoli,
Easy Breezy Cheezy Sauce
(page 173), and
Eggplant Bacon
(page 42)

Surefire Seitan
(page 262),
Sautéed Kale
(page 89) and
Silky Chickpea Gravy
(page 56)

Roasted Cauliflower
(page 179) and
Sanctuary Dressing
(page 29)

Black Beans, sautéed spinach, and
Red Velvet Mole
(page 134).

Buffalo Tempeh
(page 161),
Caesar Chavez Dressing
(page 43), and grilled zucchini.

ACKNOWLEDGMENTS

Thank you to my assistants throughout the book!
Jenny “Hot Rod” Hinshaw, for slicing, dicing (and watching the kitties!)
Lauren Fitzgerald for her amazing palate and knife skills
Amy Gedgaudas for cooking her weight in curry

 

Also a special thanks to
Seth Wood for the beautiful cover art and illustrations.
Clara Ridabockfor help with the Paprikas photo
Virgnia Payne for cooking a ton for the food photos
Lexa Walsh, for being a great neighbor and making lots of yucca
Kittee Berns for cooking for some food photos, love you!

 

And as always, thanks to my agent Marc Gerald and the Agency Group, my publisher Katie McHugh at Perseus and production manager Christine Marra.

For this cookbook, testers really needed to give their all. It wasn’t enough to know that a recipe worked and tasted good, but since this book was all about diet and healthiness, testers had to go above and beyond. Did it keep them full? How was the portion size? Did it work with their diet plan? Testers were so diligent in their answering of these questions and so helpful with their feedback. This book would be nothing without them! Thank you guys!

 

APPENDIX: RECIPES BY ICON

Full-On Salads
Everyday Chickpea-Quinoa Salad 16
Spicy Blue Potato & Corn Salad 18
Sushi Roll EdamameSalad 20
Big Fat Taco Salad 22
Goddess Niçoise 25
Sanctuary Chef Salad 28
Quinoa Salad with Black Beans & Toasted
Cumin Seeds 31
Pad Thai Salad 33
Warm Mushroom Salad with Cranberries 35
Cool Slaw 38
Catalan Couscous Salad with Pears 47
Trattoria Pasta Salad with White Beans 49
Spinach-Strawberry Salad 51

Totally Stuffed Sides

Cauliflower Mashed Potatoes (Caulipots) 54
Mashed Yuca with Cilantro & Lime 57
Ginger Mashed Sweet Potatoes 1 Apple 63
Brussels Sprout-Potato Hash 65
Polenta Stuffing 66
Cranberry-Cashew Biryani 67
Sautéed Kasha & Mushroom with Dill 73
Quinoa Puttanesca 75
Soft Broccoli Polenta 77
Ethiopian Millet 78
Butternut Coconut Rice 80
Tamarind Quinoa 84

 

Rub-Your-Tummy Veggies

Garlicky Mushrooms & Kale 89
Jerk Asparagus 91
Shaved Brussels Sprouts 92
Pineapple Collards 93
Creamed Corn 94
Mushroom Tibs 95
Coriander Mushrooms with Cherry
Tomatoes 102
Sweet & Salty Maple Baby Carrots 105
Five-Spice Delicata Squash 106
Sautéed Escarole 107
Yeabesha Gomen (Stewed & Sautéed
Collards) 109
Curried Cabbage & Peas 11

 

Main Event Beans

Hottie Black-Eyed Peas & Greens 119
Baked Falafel 121
Forty-Clove Chickpeas & Broccoli 125
Caribbean Curried Black-Eyed Peas with
Plantains 129
Black Bean, Zucchini, & Olive Tacos 131
Mango BBQ Beans 133
Black Beans in Red Velvet Mole 134
Unfried Refried Beans 136
Hummus & Friends 137

 

Sink-Your-Teeth-Into Tofu & Tempeh
Masala Baked Tofu 146
Broiled Blackened Tofu 147
Tofu Chimichurri 150
Curried Scrambled Tofu with Wilted Arugula 56
Red Wine & Kalamata Tempeh 157

 

Talk Pasta to Me (& Noodles!)
Edamame Pesto 175
Mom’s Marinara 193

 

Soul-Satisfying Soups

LotsaVeggie Lentil Soup 198
Ceci-Roasted Red Pepper Soup 200
Butternut-Apple Soup 202
Bistro Broccoli Chowder 204
Arabian Lentil & Rice Soup 206
Tortilla Soup 208
Cauliflower Pesto Soup 210
Caldo Verde with Crumbled Tempeh 212
Manhattan Glam Chowder 214
Yam & Black Bean Soup with Orange &
Cilantro 216
Summer Lovin’ Curried Corn & Veggie
Chowder 217
Red Lentil & Root Veggie Dal 219
Peruvian Purple Potato Soup 221
Smoky Split Pea Soup 223

 

Comfort Curries, Chilies, & Stews
2nd Avenue Vegetable Korma 226
Curried Chickpeas & Greens 228
Eggplant-Chickpea Curry 230
Potato-Spinach Curry 232
Classic Black Bean Veggie Chili 236
Chipotle Chili with Sweet Potatoes &
Brussels Sprouts 238
Chili Verde con Papas 240
Lentil & Eggplant Chili Mole 242
Quinoa, White Bean, & Kale Stew 245
Moroccan Chickpeas & Zucchini 249
Smoky Tempeh & Greens Stew 254
Kidney Bean & Butternut Jamba Stew 256
Eggplant Provençal 260

 

Full-On Salads

Wild Rice Salad with Oranges & Roasted
Beets 39
Caesar Salad with Eggplant Bacon 42
Vietnamese Rice Noodle Salad with Grilled
Tofu 45

DRESSINGS
Orange-Sesame Vinaigrette 41

Totally Stuffed Sides
Silky Chickpea Gravy 56
Unfried Fried Rice 70
Bhutanese Pineapple Rice 72

 

Rub-Your-Tummy Veggies

Green Beans with Thai Basil 98
Orange-Scented Broccoli 100
Eggplant Dengaku 101
Grilled Portobellos 103

 

Main Event Beans

Upside-Down Lentil Shepherd’s Pie 117
Mushroom & Cannellini Paprikas 127

 

Sink-Your-Teeth-Into Tofu & Tempeh

Basic Baked Tofu (or Tempeh) 144
Lettuce Wraps with Hoison-Mustard Tofu 153
Chili-Lime-Rubbed Tofu 155
Tamarind BBQ Tempeh & Sweet Potatoes 159
Buffalo Tempeh 161

 

Talk Pasta to Me (& Noodles!)

Fusilli Roasted Veggie Primavera 167
Pasta con Broccoli 169
Spinach Linguine with Edamame Pesto 174
Pasta de los Angeles 177
Lasagna with Roasted Cauliflower Ricotta
& Spinach 179
Miso Udon Stir-fry with Greens & Beans 182
Pasta e Fagioli with Spinach 185
Curry Laksa 186
Creamy Mushroom Fettuccine 188
Cajun Beanballs & Spaghetti 190
Black-Eyed Pea & Tempeh Beanballs 191

 

Comfort Curries, Chilies, & Stews

Thai Roasted Root Vegetable Curry 234