Veganomicon: The Ultimate Vegan Cookbook Part 41

Slaw: cup Silken Mayo Dressing (page 92) or slaw dressing (recipe follows)

3 cups finely shredded purple or white cabbage (or a combination of both)

1 carrot, peeled and shredded finely

Pinch of dried dill (optional)

Slaw dressing: cup prepared vegan mayonnaise

2 tablespoons plain soy milk

1 tablespoon lemon juice

Pinch of white pepper, or to taste

Pinch of mustard powder, or to taste

1 recipe Simple Seitan (page 131), sliced into -inch- thick strips

1-2 cups Backyard BBQ Sauce (page 207) or your favorite prepared BBQ sauce

Peanut oil for grilling

4 large, hearty sandwich rolls or sliced baguettes

Vegan mayonnaise (optional)

FIRST, PREPARE the slaw. If also creating slaw dressing, whisk together the dressing ingredients in a large plastic bowl. If using Silken Mayo Dressing, pour directly into the bowl. Add the shredded cabbage, carrot, and dill. Toss to combine with dressing, cover tightly with plastic wrap, and refrigerate until ready to use.

Pour the BBQ sauce in a pie plate or medium-size shallow bowl and keep near the stove. Heat a cast-iron grill pan over medium heat and brush generously with peanut oil. Place a layer of sliced seitan on the grill, brush with more peanut oil, and grill on each side for about 3 minutes until browned and sizzling. Use metal tongs to turn the seitan; grill in two batches. When cooked, toss the seitan in the BBQ sauce to coat.

Brush the grill with a little extra peanut oil and grill the sauce-covered seitan in two batches, turning strips once. The strips should be slightly browned and some of the edges just beginning to crisp when it's ready to remove from the pan. Place the seitan back in pie plate or bowl; if not serving right away, cover with aluminum foil and keep warm in the oven.

To a.s.semble the sandwiches: Slice the rolls in half horizontally, spread with mayonnaise, and drizzle a little extra BBQ sauce if desired. Pile the slaw generously on the bottom half of the rolls, top with seitan, and press down top half of rolls. Cut in half and serve.

MIX AND MATCH.

VEGETABLES * GRAINS * BEANS * TOFU, TEMPEH, AND SEITAN IN THE BEGINNING, Cro-Veganon man (and woman) subsisted primarily on extra helpings of side dishes (potatoes, corn niblets, frozen peas, etc.) while eschewing the meat in the center of his or her plate. This was called dinner. Then, he/she evolved, developing taste buds and culinary skills (even some of the Cro-Veganon's more carnivorous brethren started to get the drift that eating meat ain't cool). More and more palatable and interesting faux meat options began to appear. The former empty spot in the middle of that dinner dish could once again be claimed by these wondrous, newfangled delights. Suddenly the great plains of the supermarket and grocery store were flooded with herds of veggies burgers, tofu dogs, dairy-free cheeses, and soy kielbasa (yes, it's out there if you want it). And all was good.

Well, sort of. While we are happy that all of this stuff exists these days, we found ourselves really wanting just good, home-cooked food that didn't start its life in a factory or mystery vat of chemicals. So the answer became clear: bring the side dishes back from the sidelines and make them the main event in a meal! It's easy, fun, and completely delicious to make a nutritious meal out of a balanced arrangement of grains, beans, vegetables, and the "holy trinity" of tofu, tempeh, and homemade seitan. Simply select a vegetable side and a grain side, and then choose between a bean or any member of the holy trinity to complete the meal.

For your ease and convenience, we've divided this chapter into four sections. "Vegetables" features recipes for all vegetables green, red, orange, and leafy. "Grains" are the traditional sides, sometimes with less common but still delicious grains, which provide the necessary balance and heartiness that meatless meals often require. "Beans" is all about this basic, protein-rich, filling, and economical staple. Lastly, we give essential recipes for making great tofu, tempeh, and fabulous homemade seitan ("meat" made out of wheat gluten).

VEGETABLES.

BABY BOK CHOY WITH CRISPY SHALLOTS AND SESAME SEEDS.

SERVES 4.

We can't deny that baby bok choy is our favorite Asian veggie. It looks like a cute little vase made of green leaves, and the flavor and texture is that of a very sweet, juicy white cabbage. We try to find reasons to eat as much of it as possible, not just a piece or two tossed in a stir-fry. So with that in mind, this is our favorite way to quickly prepare bok choy on a weeknight: lightly braised, topped with crispy brown shallots and a little bit of sesame. Perfect alongside a mound of Wasabi Mashed Potatoes (page 110).

1 pound baby bok choy (smaller the better)

2 small shallots, peeled and sliced into very thin

rings

-inch cube fresh ginger, peeled and grated

2 tablespoons peanut oil

1 tablespoon mirin or apple juice

1 tablespoon soy sauce

1 tablespoon roasted sesame seeds

SLICE OFF the stubby base of the bok choy from the white, thick bottoms. If the bok choy is longer than 3 to 4 inches, slice the stems once or twice into large chunks. Place the bok choy in a large bowl or salad spinner, fill the bowl with water, and slosh the bok choy around to clean (it can be a little sandy, so do this a few times). Drain and shake off any excess water (if using salad spinner, give it a spin). Set aside.

Heat the peanut oil in a large, nonstick skillet over medium heat. Add the sliced shallots, separating them in the pan with a slotted spatula. Fry gently in oil for 5 to 6 minutes until they're deep golden brown and crisp (it will take a while to get past the soft fried stage, then all of a sudden the shallots will start to crisp, so watch carefully so as not to burn them). Remove the shallots from the pan with a spatula or spoon and set aside onto a plate (it's okay if a few bits remain in the pan). If no oil remains in the pan, drizzle in a little extra oil.

If using regular "adult" bok choy: slice the white stems away from the leafy tops. Chop the stems into 2- to 3-inch chunks. When ready to cook the bok choy, place the chunks in the pan first and saute them for 2 to 3 minutes, then add the green leafy parts and continue as directed.

Quickly saute the grated ginger for 15 seconds. Add the bok choy and stir to coat with oil and ginger. Stir-fry for about 2 minutes until the green leaves start to wilt. Add the mirin and soy sauce, stir briefly, and cover the pan. Steam for 2 minutes, then remove the lid. Stir for about 30 seconds more and remove from the heat. Transfer the bok choy to a serving plate, top with the fried shallots, sprinkle with roasted sesame seeds, and serve immediately.

SAUTeED COLLARDS.

SERVES 4.

TIME: 15 MINUTES.

These collards use up the leftover marinade from the Smoky Grilled Tempeh (page 130), so make them together. You can also just replace the marinade with vegetable broth and a teaspoon each of liquid smoke and soy sauce. These greens are awesome because they aren't too oily and the marinade cooks them just right, tender enough to chew but not falling apart in your mouth. Well, that's how we like them, anyway. Use tongs to saute everything; they are the best tool for throwing greens around in a skillet.

1 pound collards, pulled off the stem (see tip above)

4 cloves garlic, minced