Veganomicon: The Ultimate Vegan Cookbook Part 30

A few leaves of lettuce for garnish

COMBINE the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.

LENTIL SALAD.

SERVES 4.

TIME: 55 MINUTES (MOSTLY INACTIVE).

Thyme, tarragon, and garlic flavor this easy-to-prepare and hearty lentil salad. Serve over red leaf lettuce (or whatever kind of fancy-shmancy lettuce you can get your hands on) with oil and vinegar on the side. Having some warmed pita bread on hand wouldn't hurt, either. For a cute hors d'oeuvre idea, spoon small scoops of salad into endive leaves.

4 cups vegetable broth

2 or 3 sprigs thyme

2 bay leaves

2 cloves garlic, crushed

teaspoon dried tarragon

teaspoon salt

1 cup uncooked French lentils

1 small red onion, chopped very finely (about cup)

small tomato, seeded and diced (about cup)

2 radishes, grated (about cup)

1 small carrot, grated

Several pinches of freshly ground black pepper

Dressing: 2-4 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice (about lemon)

1 clove garlic, minced

BRING THE broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil. Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20 to 25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.

While the lentils cook, stir together all the dressing ingredients in a mixing bowl.

Drain the lentils in a mesh colander (so that the lentils don't fall out the holes). Let cool, giving the colander a few shakes every couple of minutes so that they drain and cool faster. Once the lentils are lukewarm (about 15 minutes), remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing along with onions, tomato, and radishes, and toss to combine. Season with salt and pepper to taste, cover, and chill for at least half an hour.

When chilled, serve over lettuce with oil and vinegar on the side.

BULGUR, ARUGULA, AND CANNELLINI SALAD.

MAKES ABOUT 8 SERVINGS.

TIME: 35 MINUTES, PLUS AN HOUR TO CHILL.

Peppery arugula adds a nice crisp bite to this rustic and wholesome salad. Bulgur is a great choice for a grain-based summer salad because it cooks quickly and you don't need to stand over the stove and tend to it. It's really delicious the way the bulgur, mushrooms, and beans get all tangy and succulent when they absorb the flavors of the dressing. A small amount of oregano adds fragrance, while paprika ties everything together and spices things up just a bit.You can use a different white bean, whatever is available, or even garbanzos or red kidney beans.

It's a good idea to let this chill for as long as possible before digging in; it's one of those things that's even better the day after it's made and even better still the day after that.

1 cup bulgur (cracked wheat)

2 cups thinly sliced cremini mushrooms

1 cups cooked cannellini beans, drained and rinsed

1 small red onion, quartered and sliced thinly

2 cups lightly packed arugula leaves

Dressing cup olive oil

cup red wine vinegar

1 tablespoon balsamic vinegar