Veganomicon: The Ultimate Vegan Cookbook Part 42

1 tablespoon olive oil

cup leftover marinade from Smoky Grilled Tempeh

This is our favorite way to prep collards: To get rid of the tough stem without having to sit there cutting it, you can actually easily tear the leaves from the stem with your hands. Fill the sink with water, pull off the leaves, rip them into large pieces (collards are tough, they can take it), and put the leaves into the water to rinse them. No need to drain, just give them a shake before adding to the pan.

PREHEAT A large skillet over medium heat. Saute the garlic in the olive oil for about a minute, being careful not to burn it. Add the collards and saute for about 2 minutes. Add the marinade and cook for another 10 minutes, until the collards are tender and a deep green. If after 5 minutes they haven't shrunk considerably, then your heat is too low. Serve immediately!

SAUTeED SPINACH AND TOMATOES.

SERVES 4.

TIME: 15 MINUTES.

This basic sauteed spinach recipe complements any Asian or Indian meal; it's perfectly yummy with Samosa Stuffed Baked Potatoes (page 60). You can also easily make this an Italian side by omitting the ginger, adding toasted pine nuts, and using olive oil instead of peanut oil.

1 bunch spinach, roots discarded, washed well (about 6 cups, loosely packed)

2 tablespoons peanut oil

1 small onion, chopped finely

3 cloves garlic, minced (or more if you like!)

2 teaspoons grated fresh ginger

teaspoon salt, or more to taste

2 plum tomatoes, seeded and cut into a little less than -inch dice

Juice of lemon or lime

PREHEAT A large skillet over medium-high heat. Saute the onions in the oil for about 2 minutes. Add the garlic, ginger, and salt. Saute for another 30 seconds or so. Add the tomatoes and saute until moisture begins to release, about 2 minutes. Add the spinach and cook until the spinach is wilted. Add splashes of water to make the spinach cook faster without burning. Sprinkle with lemon juice and serve.

ESCAROLE WITH CAPERS AND WHITE BEANS.

SERVES 4 AS A SIDE OR 2 AS A MAIN COURSE.

TIME: 20 MINUTES.

Raw escarole looks more like a lettuce than the leafy dark greens you might usually prepare, but once sauteed it has a delicate flavor and a great texture that's a nice balance between soggy and crisp. And we use "soggy" in a positive way. Serve with grilled tofu and mashed potatoes or rice, but it's hearty enough to stand as a meal on its own. We also like to sprinkle nooch (nutritional yeast, to you), but that is top secret.

1 head escarole

1 tablespoon olive oil

6 cloves garlic, chopped

teaspoon red pepper flakes

cup capers with some brine

Salt

1 cup cooked small white beans (navy or great northern are a-ok)

Lemon wedges for serving

PREHEAT A large pan over medium heat. Saute the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the red pepper flakes and cook just long enough to soften (a few seconds). Add the escarole and salt to taste, and use tongs to toss until it begins to wilt and release moisture. Add the capers and beans, and cook just until heated through, about 3 more minutes. Serve with lemon wedges.

CORNMEAL-MASALA ROASTED BRUSSELS SPROUTS.

SERVES 4-6.

TIME: 50 MINUTES.

The secret behind absolutely mouthwatering Brussels sprouts is out: roasting is the only way to go. Now if "mouthwatering" and that certain vegetable don't necessarily go together in your head, then this is the technique to master. In this recipe, roasted sprouts get a huge flavor boost by dressing them up in an Indian-spiced crumbly cornmeal-chickpea flour coating. Rich and filling, these can make a meal served with Spiced Yogurt Sauce (page 212), but they also sing alongside a chickpea curry and basmati rice.

8 tablespoons peanut oil

1-1 pounds Brussels sprouts

cup cornmeal

3 tablespoons chickpea flour

1 teaspoon salt

1 teaspoon garam masala