The Sexy Vegan Cookbook (14 page)
Read The Sexy Vegan Cookbook Online
Authors: Brian L. Patton
When marinating is complete, remove the bag from the fridge. You don’t need to let the eggplant get all the way to room temperature, but just let it hang out on the counter to take a bit of the chill off of it. Bring a large pot of salted water to a boil. Cook the fusilli according to the directions on the package. Drain the fusilli and cool it by flushing with cold water. Let it drain until it’s as dry as possible. In a large bowl, combine the pasta, olives, sundried tomatoes, spinach, and eggplant with its marinade. Toss it all together, and season with salt and pepper to taste and an extra splash of red wine vinegar, if desired.
This is something my grandmother would make. Although she would probably try to drop in some cubes of salami and pepperoni, in which case I would have to body-slam her…again.
cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper
Two 15-ounce cans chickpeas, drained and rinsed
2 roasted red bell peppers, diced (see Tip below)
½ cup diced red onion
1 tablespoon chopped fresh oregano
2 teaspoons dried basil
In a small bowl, whisk together the oil and vinegar, and season with salt and pepper to taste. In a large bowl, combine the chickpeas, bell peppers, onion, oregano, and basil, and toss with the dressing. Season with more salt and pepper to taste.
To roast a bell pepper:
Put the whole pepper directly over a stove-top flame (or under the broiler). When it blackens on one side, turn it to blacken on another side. Keep turning until it’s black all around. Immediately put the roasted pepper into a paper bag, close the top (or put it into a bowl and cover with plastic wrap), and let it hang out for 10 to 15 minutes to steam. The steaming makes it really easy to remove the skin. Remove and discard the blackened skin by hand, and tear the pepper open to remove the seeds…just be careful because very hot steam will be released from the pepper.
This salad totally sucks — if you hate things that are awesome.
2 teaspoons extra-virgin olive oil
4 whole hearts of palm, patted dry and cut into 1-inch-long segments
Salt and pepper
¼ cup chopped kalamata olives
1 packed cup arugula
1 packed cup torn butter lettuce
1 medium avocado, diced
2 tablespoons chopped oil-packed sun-dried tomatoes
4 tablespoons sun-dried tomato oil or extra-virgin olive oil
1 tablespoon white balsamic vinegar
2 teaspoons chopped fresh basil
Salt and pepper to taste
In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. In a bowl, toss the hearts of palm with the remaining 1 teaspoon of oil and salt and pepper. Place them cut side down in the pan. If there’s no sizzle, wait until the oil is hot; otherwise, they will not sear. When golden on one side, flip and repeat. In a food processor or blender, puree the dressing ingredients. In a large bowl, toss the olives, arugula, lettuce, and avocado with the dressing. Arrange on a serving plate. Then cut the hearts of palm in half crosswise, so you can display the seared sides, and artfully place them around the outside of the plate.
Black Bean Burger with Kajillion Island Dressing
IF YOU’RE A BUSY EXECUTIVE
always on the go, just like me, you don’t always have time to sit down and have a proper meal. Things move pretty fast these days, and we need to be mobile. Mobile phones, mobile computers…mobile food. Whether you’re crawling at 8 mph or cruising at 80 mph, the following items are all designed to be eaten with one hand on the wheel and one hand on your food. Some of them may require two hands to eat, so just do the slide-down-the-seat-steer-with-your-knee thing. They’re so delicious, it’s worth the risk.
A cross between a Philly cheesesteak and a patty melt, this devilishly delicious sandwich will have you questioning your religion. Wow! That sounded like something that would be written in a cookbook. I promise I won’t let it happen again.
7 teaspoons vegan margarine
½ cup sliced red onion
Salt
8 ounces Basic Seitan Slices (see recipe,
pages 24–
25
), about 16 slices
8 tablespoons Smoked Cheddar Sauce (see recipe,
page 215
)
4 slices sourdough bread
In a medium skillet, melt 1 teaspoon of the margarine over mediumhigh heat. Add the onion and a pinch of salt. Cook, without stirring, until the onion begins to brown, about 3 to 5 minutes, then flip and cook for 3 to 4 more minutes, until softened. Push the onion to the side of the pan, and add the seitan slices. Cook for 1 to 2 minutes, just enough to warm up and slightly brown the seitan, and then toss with the onion. Cook for 1 more minute, then turn off the heat.
Spread 1 teaspoon of margarine on one side of each bread slice, flip the bread slices over, and spread 2 tablespoons of the smoked cheddar sauce on the other side of each. Place the seitan-onion mixture on top of the cheeze sauce on two of the bread slices, and then place the other two slices of bread, cheeze sauce side down, on top.
In another medium skillet, heat 2 teaspoons of margarine over medium heat, for guaranteed lubrication. Carefully place the sandwiches in the pan. Cook for 5 to 7 minutes, or until golden, then flip and brown the other side, 5 to 7 more minutes.