General Tao's Tofu

Seriously good food - open to experimentation. Warning: addictive. NOT low-fat.


Ingredients (use vegan versions):

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli

Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4

Preparation time: 30 Minutes

from http://vegweb.com/index.php?topic=8769.0

Black bean - chipotle chili with seitan

6 servings

      1 tb Canola oil
      1 md Yellow onion -- diced
      1    Green bell pepper -- seeded
           And diced
      2    Celery stalks -- chopped
      2    Garlic cloves -- minced
      1 cn Crushed tomatoes (28 oz)
      2 cn Black beans -- drained
           (15 oz ea)
    1/2 c  Water
    1/4 lb Prepared seitan -- diced*
      1    - 2 chipotle chilies --
           Seeded, minced*
      1 tb Chili powder
      1 tb Dried parsley
      1 tb Dried oregano
      2 ts Ground cumin
    1/2 ts Ground black pepper
    1/2 ts Salt

  Heat oil in large saucepan.  Add onion, bell pepper,
  celery and garlic; saute 5 to 7 minutes.  Stir in
  crushed tomatoes, beans, water, seitan, chipotle
  chiles and seasonings. Cook uncovered over low heat,
  stirring occasionally, about 25 minutes. Add water if
  necessary during cooking. Remove chili from heat; let
  stand 10 minutes before serving. Serve with warm bread
  and a dollop of low-fat yogurt if desired. Makes 6
  servings.

Note:  Chipotle chilies, or smoked
  jalapenos, are available dried or canned in adobo
  sauce, a pickling brine of tomato, vinegar and spices.
  To use dried chipotles, stem, seed and toast in a dry
  cast-iron skillet or on a baking sheet in a 250 degree
  oven 2 to 3 minutes. Transfer chilies to bowl; cover
  with hot water. Let stand until rehydrated, about 20
  minutes. Mince or puree with soaking liquid. Canned
  chipotles in adobo sauce can be seeded, and minced or
  pureed as desired.
  Per serving 289 cal, 19g prot, 2g fat, 55g carb, 0
  chol, 837 mg sod.

Spicy chickpea and spinach curry

This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

from http://www.epicurious.com/recipes/food/reviews/237287

spaghetti sauce

I should say that I only cook from recipes the first time - after that I generally wing it, especially if it's something I make very frequently, like this spaghetti sauce. this was a receep that a fellow co-oper in urbana showed me how to make (thanks, katia!) and it's sorta morphed from there. a cool thing about it: it makes a great soup, too - just add broth. it can be made vegan, by not using the reggiano 'bones' (which are optional anyway).

all measures are approximate. this can be frozen, doubled, tripled, halved, and generally abused without noticeable damage.

L can stewed tomatoes or crushed tomatoes - or some of each, whatever (you can use fresh but the organic ones are awesome)
L can tomato sauce (and I do mean L)
3 onions, roughly chopped
1 whole pkg frozen chopped spinach
2 (or more, to taste) minced-up chipotles in adobo
2 tsp crushed chili pepper flakes
a whole load of garlic (ok, ok, about 4 cloves, minimum)
a couple parmigiano reggiano 'bones' (the dried up rind of the cheese - whole foods sells these for something like thirty cents, so I buy'em and freeze'em)
1 red or green pepper, diced
some oregano
olive oil
pasta
parmigiano reggiano, shaved or grated fresh (get that green box away from me, blech!)
a nice touch, but not crucial: minced orange zest

1. carmelize onions in a little olive oil, sweet & slow, adding garlic for a minute toward the end. you can also reserve some chopped onion to add later - it will add a different flavor.

2. add everything else except the pasta and parmigiano. simmer for as long as you want, but at least an hour... this is where a crock pot comes in handy.

3. eat. freeze leftovers.

Vegan pie crust

from http://www.vegfamily.com/vegan-recipes/desserts/vegan-pie-crust.htm

Submitted by VegFamily Staff

Ingredients:

• 3 cups whole wheat pastry flour
• 1 teaspoon salt
• ¾ cup margarine
• 5 to 6 tablespoons cold water

Directions:

1. In a medium bowl with fork, lightly stir together flour and salt.
2. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
3. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
4. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
5. For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
6. On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
7. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
8. For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
9. With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
10. Fold overhang under; pinch a high edge. Bake pie as recipe directs.

Tofu Curry

from http://www.llu.edu/news/healthy/recipes/tofu-curry.html

1 pound firm tofu, cut into 1"-thick slabs
1 1/2 teaspoons peanut or canola oil
4 teaspoons minced garlic (4 cloves)
4 teaspoons minced peeled ginger root
1 teaspoon red pepper flakes (optional)
1 teaspoon ground turmeric
1 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 1/2 cups coarsely chopped onions (2 medium)
4 tomatoes, peeled, seeded, and diced, or
1 28-ounce can drained, seeded, and diced tomatoes
2 tablespoons unsweetened light coconut milk
3 1/2 cups cauliflower florets (1/2 pound)
2 cups fresh or frozen (not thawed) peas
1/4 cup plain nonfat yogurt
1/8 teaspoon salt
1 tablespoon chopped fresh cilantro (optional)

Press tofu slabs between paper towels to remove excess moisture. Cut into 1/2 inch cubes. Set aside. In a large saucepan or stockpot, heat oil over medium heat. Add garlic, ginger, red pepper flakes, turmeric, fennel, oregano, coriander, and cumin. Saute for 20 seconds or until fragrant. Reduce heat to low, add onions, and cook, stirring, for 4 to 5 minutes or until onions softened.

Stir in tomatoes, coconut milk, and 2 tablespoons of water; cook, stirring, for 5 to 7 minutes, or until most of the liquid has evaporated. Add tofu and cauliflower and cook, covered, for 12 to 15 minutes or until cauliflower is almost tender. Add peas, cover, and cook for 3 minutes, stirring once or until the peas are tender. Remove from
heat, stir in yogurt, and season to taste with salt. Serve over brown rice. Garnish with cilantro. Serves 6.

Hummus

from http://pure-research.net/organic/recipes/vegan-flatbread.html

2 cups cooked garbanzo beans / chic peas, drained (set some juice aside for later) 1/3 cup sesame tahini 1 tbsp fresh lemon juice 3 tbsp bragg's liquid aminos 3-4 fresh basil leaves 1 clove garlic combine all ingredients in a blender and start on a low setting working up to full blend - pulse if needed, and use a spatula to scrape the edges and mix the bottom blended stuff with the top... add the drained bean juice as needed to get the right consistency - not too thick not too thin... when thoroughly blended, pour in a container or bowl and refrigerate for at least an hour... serve with fresh veggies

Vegan flatbread

from http://pure-research.net/organic/recipes/vegan-flatbread.html

this recipe was synthesized from a few others found in various vegan search efforts that didn't quite come out right - trying to find a good recipe for vegan naan bread, for pita breads, and pizza crust... so this is a mixup that makes a really really tasty flatbread that has a wide array of applications... the basic bread recipe can go either direction - add cinnamon nutmeg and more sugar to make a desert bread or add some garlic and your favorite herbs to the mix... fresh cilantro or fresh parsley with garlic is AWESOME, as well as fresh rosemary and a little extra olive oil... get creative - its really just a simple whole wheat flatbread, and when you get it just right, they turn out to be perfect little pocket breads for stuffing with anything you can think of...

The Bread:

2 cups water 1 tbsp baking yeast 1 tbsp sugar 2 cups ww flour 2 cups white flour (or use all whole wheat if desired) 1 tsp baking powder 2 tsp sea salt 1 tbsp egg replacer with 4 tbsp. of the water - mixed 1 tbsp lemon juice 1 clove garlic - crushed fresh or dried herbs of choice heat the water to lukewarm and place in a big bowl (you should be able to stick your finger in the water very comfortably without it getting too hot - if it doesnt burn your finger it wont kill the yeast), add sugar and stir well with a whisk, sprinkle yeast, stir gently to dissolve it, then cover the bowl and let stand for 10 minutes until its nice and foamy... mix flours, baking powder, & sea salt - then add lemon juice, egg replacer, garlic, and the yeast mixture, stirring well and adding more flour if needed... turn onto a floured counter and knead 100 strokes... place it back in a bowl, cover it with a clean towel or a plate, and let it set in the fridge for 1 hour or more... divide dough into about 16 pieces, roll into rounds (about 1/4 inch high and 6 inches in circumference) with a rolling pin - note: its easiest to keep your rolling pin floured and the counter/board/table you are rolling on very lightly floured, so the dough slightly sticks to the board and you can roll it evenly... place a few rounds each on a cookie sheet and broil/grill for about 2 minutes on each side... if you have an electric oven, broiling on each side can be up to 4 minutes - just keep a very close eye on them - when they get a nice light brown they are ready to flip... remove from oven & cool before chowing down...

Samosa Recipe from Madhur Jaffrey's "Indian Cooking"

copied from http://www.mit.edu:8001/people/wchuang/cooking/recipes/Indian/Samosas.txt

For the pastry:

   2 cups flour
   1/2 tsp salt
   4 Tbsp oil
   4 Tbsp water

For the stuffing:

   4-5 medium potatoes, boiled in their jackets and allowed to cool
   4 Tbsp oil
   1 medium onion, peeled and finely chopped
   1 cup (175 g) shelled peas
   1 Tbsp finely grated peeled fresh ginger
   1 fresh hot green chilli, finely chopped
   3 Tbsp very finely chopped fresh green coriander (cilantro)
   3 Tbsp water
   1 1/2 tsp salt
   1 tsp ground coriander seeds
   1 tsp garam masala
   1 tsp ground roasted cumin seeds
   1/4 tsp cayenne pepper
   2 Tbsp lemon juice
   oil for deep frying

Sift the flour and salt into a bowl.  Add the 4 tablespoons on oil
and rub it in with your fingers until the mixture resembles coarse
breadcrumbs.  Slowly add about 4 tablespoons water -- or a tiny bit
more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface.  Knead the dough for
about 10 minutes or until it is smooth.  Make a ball.  Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag.  Set
aside for 30 minutes or longer.

Make the stuffing.  Peel the potatoes and cut them into 1/4 inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion.  Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and
3 tablespoons water.  Cover, lower heat and simmer until peas are
cooked.  Stir every now and then and add a little more water if the
frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice.  Stir to mix.  Cook on low heat for
3-4 minutes, stirring gently as you do so.  Check balance of salt and
lemon juice.  You may want more of both.  Turn off the heat and allow
the mixture to cool.

Knead the pastry dough again and divide it into eight balls.  Keep 7
covered while you work with the eight.  Roll this ball out into a
7 inch (18 cm) round.  Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm),
overlapping seam.  Glue this seam together with a little water.  Fill
the cone with about 2 1/2 tablespoons of the potato mixture.  Close
the top of the cone by sticking the open edges together with a little
water.  Again, your seam should be about 1/4 inch (5 mm) wide.  Press
the top seam down with the prongs of a fork or flute it with your
fingers.  Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a
medium-low flame.  You may use a small, deep, frying pan for this or
an Indian karhai.  When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer.  Fry slowly, turning the
samosas frequently until they are golden brown and crisp.  Drain on
paper towel and serve hot, warm, or at room temperature.

Hominy, tomato, and chili soup

Perfect - filling, nutritious, really tasty!
from http://www.epicurious.com/recipes/food/views/107844

Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.

Servings: Makes 6 servings.

1 teaspoon cumin seeds

2 tablespoons olive oil
1 cup finely chopped white onion
1 large fresh Anaheim chili,* stemmed, seeded, chopped (about 1/2 cup)
2 garlic cloves, minced
1 dried New Mexico chili,** stemmed, seeded, torn into small pieces
1 teaspoon dried Mexican oregano
4 cups vegetable broth
1 14- to 15-ounce can golden hominy, drained
1 14- to 15-ounce can diced tomatoes in juice
1/3 cup finely crushed tostadas caseras or corn chips
1 to 2 tablespoons fresh lime juice

Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.

Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm soup before serving.) Ladle soup into bowls.

*Also known as a California chili; available at Latin American markets and many supermarkets.
**Available at Latin American markets and some supermarkets.

Peach chutney

Really easy and can be frozen, then thawed, without affecting texture or taste. Add crushed red pepper flakes for a piquant taste.

from http://www.epicurious.com/recipes/food/views/106974
Servings: Makes about 4 cups.

4 green onions, chopped
1/4 cup dried currants
1 tablespoon Sherry wine vinegar (I use balsamic or red wine vinegar, instead)
2 teaspoons grated peeled fresh ginger
1 3/4 pounds peaches (about 4 medium), peeled, halved, pitted

Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.

Fennel-scented spinach and potato samosas

Consider these a labor of love - you'll love them! Adapted from http://www.epicurious.com/recipes/food/views/13008

Servings: Makes 25 samosas, serving 6 as a side dish.

1/2 pound red potatoes
(about 5, each about 2 inches in diameter)
1 tablespoon fennel seeds
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 cup vegetable oil
1 onion, chopped
3 small serrano or jalapeño
chilies, chopped fine (wear rubber gloves)
a 2-inch piece fresh gingerroot, peeled and grated fine
3 garlic cloves, minced
1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed) (or use frozen)
ten 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
1/2 cup vegan margarine, melted

Garnish: fresh mint sprigs
Accompaniment: mint chutney (I've used my own peach chutney, or just Major Gray's - it's a matter of personal preference).

In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander. Cut potatoes into 1/4-inch dice. In a heavy skillet dry-roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them. Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened. Add potatoes and spinach and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes. Season filling with salt and pepper and cool. Filling may be made 1 day ahead and chilled, covered.

Preheat oven to 400° F. and lightly grease a baking sheet.

On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Cut stacked phyllo crosswise into 5 strips, each 12 by about 31/2 inches. Put 2 teaspoons filling near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet and cover with plastic wrap. Make 24 more samosas with remaining phyllo and filling in same manner. Samosas may be prepared up to this point 6 hours ahead and chilled, covered. Bake samosas in middle of oven until golden brown, about 10 minutes.

Garnish samosas with mint and serve warm with chutney.

Makes 25 samosas, serving 6 as a side dish.

Lime soup with tortilla strips

Note: this is adapted from the Epicurious recipe for lime soup with tortilla strips and chicken, http://www.epicurious.com/recipes/food/views/103761.
I've made this with and without chicken, and find the recipe terrifically adaptable. Use strips of tofu, seitan, and/or slices of fresh ripe avocado in the place of chicken!

Bon Appétit | August 2000 Makes 6 servings.

1 cup plus 2 tablespoons olive oil
2 6-inch corn tortillas, cut into strips

6 cups vegetable broth (I use homemade stock for this)
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
1 to 2 tablespoons fresh lime juice

1/2 cup chopped seeded tomato
1/2 cup chopped green bell pepper
1/2 cup chopped white onion

6 lime slices

Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain. Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)

Meanwhile, heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add tomato, bell pepper and onion. Sauté about 2 minutes longer.

Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips in center of each.

Vegan Cake

Serves 9

Almond milk and maple syrup are the keys to this delectable treat. Perfect with Vegan Cocoa Glaze. To make a double layer cake or 9x13 pan, simply double the recipe.

• 1 1/2 teaspoons egg replacer (such as Ener-G Egg Replacer)
• 1 cup almond or organic soy milk
• 1/2 cup pure maple syrup
• 1/4 cup expeller pressed canola oil
• 2 teaspoons white or apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1 cup unbleached organic white flour
• 1/2 cup organic whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda

Preheat oven to 350°F. Spray and flour a 9x9-inch round or square cake pan using olive or canola oil spray. Set aside. In a large bowl whisk together the egg replacer, almond or soy milk, canola oil, vinegar, and vanilla until completely combined. In a separate bowl, mix white flour with pastry flour, baking powder, salt, and baking soda. Add to liquid ingredients stirring to combine. Pour batter into prepared pan. Bake approximately 35 to 40 minutes or until done when tested with a toothpick.

Nutrition Info

Per serving (72g-wt.): 170 calories (60 from fat), 7g total fat, 0g saturated fat, less than 1g dietary fiber, 2g protein, 27g carbohydrate, 0mg cholesterol, 230mg sodium

from http://www.wholefoodsmarket.com/recipes/dessert/cake_vegan.html

Quick Vegan Biscuits

INGREDIENTS:

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 tbsp margarine
• 3/4 cup soy milk

PREPARATION:

Pre-heat the oven to 450 degrees.

Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.

Add the soy milk and stir until the particles cling together.

Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.

With a rolling pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well), place on an ungreased cookie sheet and bake for 12 to 15 minutes. Serve hot.

from http://vegetarian.about.com/od/breakfastrecipe1/r/quickbuscuits.htm

Healthy Vegan Biscuit Mix Recipe

"Similar results to that big name-brand mix, with much less fat and no trans fats or saturated fats." - from http://www.goodbaker.com/free-recipes-biscuit-mix.html

Ingredients:

• 4 cups whole wheat pastry flour
• 2 teaspoons sea salt
• 2 tablespoons Sucanat (reduce or eliminate if desired)
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 teaspoons crushed nutritional yeast flakes (optional)
--
• 6 tablespoons canola oil (3 fl oz)
• 1-1/2 cups soymilk mixed with 2 teaspoons vinegar
• 1 tablespoon melted vegan margarine, optional

Directions:

- Preheat oven to 425 degrees.
- Whisk together dry ingredients in a large bowl.
Drizzle in canola oil, and mix until small crumbs form.
Pour in clotted soy milk and stir just until combined, do not overmix.
Handle gently, do not overknead.
- Gently roll out to 1/2 inch thickness. Cut into 12 biscuits using a biscuit cutter or a glass.
Brush the tops with melted margarine, if desired.
- Bake on a parchment-lined cookie sheet for 10 minutes or until browned.
(Do not let biscuits touch.)

Vegan black bean soup

"Easy to make, thick, hearty soup with a zesty flavor."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

Serves 6 (note that serving size can be adjusted on the site: http://allrecipes.com/Recipe/Vegan-Black-Bean-Soup/Detail.aspx )

INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes

DIRECTIONS

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Fresh peach chutney

Servings: Makes 2 1/2 cups.

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.

Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

from: http://www.epicurious.com/recipes/food/views/102309

Notes: I used super-ripe (and very delicious) peaches, but could use peaches canned in their own juice. I like the peaches chopped up rather than sliced. Also, this freezes well, so it can be packed in small containers and thawed as needed. I did find this needs to cook down a lot more than what's called for. This is great on curries!

Quinoa-guts

This is a slight modification of Amy Ahmer's recipe (posted to Fatfree
on 11/30/93), which has become one of our family favorites. Amy's
husband called the recipe "guts cause that's what he says it looks
like". Don't let the name put you off -- this is delicious.

Guts

1 cup dry quinoa
1 15 oz can diced tomatoes and green chilis (or 1 can of diced
       tomatoes plus 1 small can of diced green chilis -
       Amy's recipe did not include green chilis)
1 15 oz can beans (pinto, black, or kidney), rinsed
1 15 oz can hominy (white or yellow), rinsed
1/2 tsp powdered garlic
1/2 tsp powdered onion
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp salt (you might prefer more)

Rinse quinoa thoroughly (it will taste bitter if you don't) and cook,
covered, on low heat for 15 minutes in 2 cups boiling water. Stir in
tomatoes and chilis, beans, hominy, herbs and spices and heat
thoroughly. Serve.

You can use fresh onion and garlic, and fresh herbs if you prefer.
The beauty of the recipe above is that it only takes about 20 minutes
from start to table.

posted here: http://www.fatfree.com/recipes/grains/quinoa-guts

kwvegan vegan

Quick Spinach and Chickpea Curry

Recipe By :Susan Voisin
Serving Size : 6

1 small onion -- chopped fine
1 clove garlic -- minced
15 ounces chickpeas, cooked -- (or 1 can)
1 10-ounce can tomatoes with green chilies
1 10-ounce package frozen spinach -- (chopped spinach) thawed
2 -3 teaspoons garam masala
1 teaspoon salt (optional)

In a non-stick skillet over medium heat, sauté the onion, stirring constantly, until it is just beginning to brown. Add the garlic and cook one minute more (you may add a tbsp of water if needed to prevent sticking).

Add the chickpeas, tomatoes, spinach, garam masala, and salt. Stir and cook for at least 15 minutes to allow flavors to blend. Serve over rice or other grain.

- - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); 2g Total Fat; (12% calories from fat); 8g
Protein; 25g Carbohydrate; 0mg Cholesterol; 585mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

from http://www.fatfreevegan.com/beans/quick_curry.shtml

Creamy Curried Veggies

	Rich and full of flavor, this dish is at its best when served over rice.
	Ingredients: 1 large onion, sliced 2-6 cloves garlic, minced 1-3 large carrots, diced 2 tbsp olive oil 1 medium potato, cubed 1 1/2 cups cauliflower florets, sliced 6-8 mushrooms, sliced 1 tbsp curry powder 1/2 tsp cumin 1/2 tsp turmeric pinch of cayenne pepper 1 cup coconut milk or soy milk 1 cup peas 3 tbsp Braggs or soy sauce 1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs (or soy sauce), and cook uncovered on medium-high heat stirring constantly until the liquid has thickened. 2. Serve over rice or noodles Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions). Makes 4 servings. from How it all vegan, reprinted on http://babyfit.sparkpeople.com/pregnancy-recipes.asp?id=399

Red Bean-Chipotle Burgers

These are fabulous! They reheat to perfection in the microwave, and freeze without affecting the quality. Wonderful with chili relish, onion, vegannaise, and tomato on whole wheat.

These bean and grain-based burgers may not taste like meat, but they're a delicious meal in their own right. Use as much or as little chipotle peppers as you like; the flavor can be a subtle smokiness or a raging inferno!

1 small onion, peeled and cut into quarters
1 clove garlic
1 16-ounce can light-red kidney beans, drained and rinsed
1/2 cup oatmeal, uncooked
1/2 cup cooked brown rice
1-3 teaspoons chopped chipotles (from canned chipotles), to taste
1 tablespoon tomato paste
1/2 teaspoon salt (optional for salt-free diets)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 cup flour (I used white whole wheat but you may use gluten-free flour)

Preheat oven to 425 F.

Put the onion and garlic into a food processor and pulse to chop coarsely. Add the beans and process until coarsely chopped. Add the remaining ingredients and process until well blended--just slightly more chunky than refried beans.

Spray a non-stick cookie sheet or silicone baking mat lightly with canola oil. Use a spoon to scoop the burger mixture onto the baking sheet, smoothing it into six patties. (It is easiest to do this by making six "piles" of beans and using the spoon to smooth the top and round the edges of the patties.) Bake for about 15 minutes. When the bottoms are lightly browned and beginning to get crisp, turn the burgers and cook for 10-15 more minutes, until the other side is brown. Do not overcook or they will be tough!

Serve immediately with accompaniments as desired. These keep well in the fridge and can be reheated for a quick lunch.

Makes 6 burgers. Each contains 124 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 24g Carbohydrate; trace Cholesterol; 465mg Sodium (288mg without salt); 4g Fiber.

from http://blog.fatfreevegan.com/2007/01/red-bean-chipotle-burgers.html

Vegan Cornbread

Submitted by Isa
prep time: 10-15 minutes | cooking time: 30-35 minutes | makes 12-16 squares
This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal. (my note: chopped up jalapenos are great in this!)

Ingredients
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=39

Vegan Flatbread

2 cups water

1 tbsp baking yeast

1 tbsp sugar

2 cups ww flour

2 cups white flour (or use all whole wheat if desired)

1 tsp baking powder

2 tsp sea salt

1 tbsp egg replacer with 4 tbsp. of the water - mixed

1 tbsp lemon juice

1 clove garlic - crushed

fresh or dried herbs of choice

heat the water to lukewarm and place in a big bowl (you should be able to stick your finger in the water very comfortably without it getting too hot - if it doesnt burn your finger it wont kill the yeast), add sugar and stir well with a whisk, sprinkle yeast, stir gently to dissolve it, then cover the bowl and let stand for 10 minutes until its nice and foamy... mix flours, baking powder, & sea salt - then add lemon juice, egg replacer, garlic, and the yeast mixture, stirring well and adding more flour if needed... turn onto a floured counter and knead 100 strokes... place it back in a bowl, cover it with a clean towel or a plate, and let it set in the fridge for 1 hour or more... divide dough into about 16 pieces, roll into rounds (about 1/4 inch high and 6 inches in circumference) with a rolling pin - note: its easiest to keep your rolling pin floured and the counter/board/table you are rolling on very lightly floured, so the dough slightly sticks to the board and you can roll it evenly... place a few rounds each on a cookie sheet and broil/grill for about 2 minutes on each side... if you have an electric oven, broiling on each side can be up to 4 minutes - just keep a very close eye on them - when they get a nice light brown they are ready to flip... remove from oven & cool before chowing down...

from http://pure-research.net/organic/recipes/vegan-flatbread.html

Kung Pao Tofu

Ingredients

12 ounces firm tofu, drained and patted dry
4 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons dry sherry
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 cup halved sugar snap peas
1 cup diced zucchini
1/2 cup quartered water chestnuts
4 garlic cloves, minced
6 scallions, white and light green parts only, cut into 1/2-inch pieces
1/2 cup roasted peanuts

Cooking Instructions

Cut the tofu into bite-sized cubes. Heat 2 tablespoons of the vegetable oil over medium-high heat and add the tofu. Fry the tofu, turning every couple of minutes, until golden on all sides. Drain on paper towels.

In a small bowl, mix together the soy sauce, rice vinegar, sherry, sesame oil, sugar, crushed red pepper and cornstarch.

Heat the remaining 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the onion, celery and carrot and cook, stirring frequently, for 5 minutes. Add the snap peas, zucchini, water chestnuts, garlic and scallions and cook for another 2 to 3 minutes. Add the fried tofu, roasted peanuts and sauce and cook for another minute or until sauce is thickened. Serve with steamed white rice.

Makes 4 servings

black bean chili with butternut squash and swiss chard

Adapted slightly from a recipe at Epicurious

Top with chopped fresh cilantro & red onions if you like.

Servings: Makes 4 main-course servings.

2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

Tasty Breaded Seitan

Original recipe yield:
4 servings

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

INGREDIENTS

• 1 (8 ounce) package seitan
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 tablespoons tamari
• 2 tablespoons vegetable oil

DIRECTIONS

1. In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. Dip seitan in tamari, then in the yeast and spice mixture. Set aside.
2. Heat oil in a skillet over medium heat. Fry seitan in batches until browned on all sides.

note: amounts can be changed on the site - http://allrecipes.com/Recipe/Tasty-Breaded-Seitan/Detail.aspx

Banana Bread

Equipment:
8 x 4 bread pan

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Directions
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
Submitted by Isa
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=121

Basic Roti

From: Anand Joglekar

• 1 cup wheat flour
• 1/2 cup Water
• sault a pinch
• 2 tp. canola oil
• All purpose flour

I am not perfectly sure about quantity of water. I make roti everyday but I don't measure quantity of water.

Add all ingredients except all purpose flour & start adding water. Mix well with hands to make the dough like pastry dough.The consistency should not be too loose. Let it rest for 1/2 hour

Make 6/8 balls from the dough. First roll the ball in the flour so that it won't stick to the board & start making a round shape using rolling pin. The width may vary from 4 to 6 inches. It should thinner than the pie crust.

You can use griddle or pan to roast the roti. Put the made roti on the hot griddle for 35 to 40 sec. Turn it on the other side again for 25 sec.

It comes out very delicious & really healthy. If it is not too difficult, remove the roti from the griddle (after roasting) & put it directly on the stove for 10 sec.

Chipotle-Kissed Red Bean and Sweet Potato Chili

Recipe By :Robin Robertson
Serving Size : 4

1 tablespoon olive oil -- or water or broth
1 medium yellow onion -- chopped
1 medium red pepper -- seeded and chopped
1 large garlic clove -- minced
1 tablespoon chili powder -- to taste
1 1/2 pounds sweet potatoes -- peeled and cubed
14 1/2 ounces crushed tomatoes
15 ounces canned kidney beans -- rinsed and drained
1 1/2 cups water
salt -- to taste
1 tablespoon canned chili peppers -- chipotle in adobo sauce

In a large skillet, sauté the onions, pepper and garlic in oil or substitutes, cover and cook until softened, about 5 minutes. Stir in the chili powder and cook 30 seconds,then add the sweet potatoes and stir to coat evenly with the spices.

Transfer the mixture to a 4-6 quart slow cooker and add the beans and tomatoes. Season with salt and cover, cook on LOW for 6-8 hours.

Add the chipotles just before serving and adjust the seasonings to taste.

Source: Fresh From the Vegetarian Slow Cooker

NOTES : Serves 4 to 6

Author's notes: The vibrant red and orange colors make this chili appealing to the eye as well as the taste buds. If the smoky heat of the chipotle chili is not to your liking, try this recipe without it for a full-flavored, yet mild, chili.

Submitted by Sue in NJ, taken from an article in the Nov/Dec 2005 issue of VegNews magazine http://www.vegnews.com

Tomato and garlic-bread soup

Bon Appétit | November 1999

1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin) (I cut this at least in half)
9 garlic cloves, minced
8 ounces crusty white sourdough bread, cut into 1-inch pieces (can use other kinds)

3 large onions, finely chopped
8 cups vegetable stock
2 28-ounce cans peeled plum tomatoes, drained, crushed

1/4 cup thinly sliced fresh basil (for garnish)

Preheat oven to 300°F. Mix olive oil and 3 minced garlic cloves in large bowl. Add bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.

Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add stock & crushed tomatoes. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Serve with croutons on the side, along with chopped fresh basil.

Makes 6 Servings.

Aloo Saag (Indian curried spinach and potatoes)

This is a definite favorite! When I'm not feeling well (I have colitis) aloo saag goes down easy with no difficult-to-digest beans, tofu, or other bits.

1 lb. fresh spinach leaves, washed well (or frozen if you must)
2 cups 1/3"-dice potato (about 6 new potatoes or 2 medium baking potatoes: be aware that russets will tend to break down, unlike new potatoes - you may want to slightly undercook or wait until the end before gently folding them into the spinach mix)
4-6 cloves garlic, diced
1/2 medium yellow onion, chopped
1/2 tsp. turmeric
1/2 tsp. salt, plus more as needed
1 tsp. garam masala
3 Tbsps. plain soy milk, plus more as needed
crushed red pepper to taste

serves 2 as main dish, 4-6 as a side
time 20-30 minutes

1 Wash the spinach leaves well and drain. Toss them in a pot along with a 1/2 cup of water. Heat on high for a few minutes, stirring, until the water starts to steam and the bottom leaves begin to wilt (if you're using frozen spinach, cook in microwave for 4-5 minutes). Give it a good stir, cover, lower heat, and cook for about 7 minutes, until just tender. Drain (don't worry about getting out all the water.) Puree until smooth in a blender or food processor.

2 Meanwhile, toss the diced potatoes in a pot with water to cover, and bring to a boil. Add a ½ tsp. of salt. Cook the potatoes for about 10-15 minutes, or until tender. Drain.

3 Heat up a couple tablespoons of oil in a good-sized, non-stick sauté pan. Saute garlic and onion over medium heat. Stir in the turmeric and cook a minute or two more.

4 Toss in the spinach puree and potatoes and stir well. Add the milk, salt, garam masala and a sprinkling of crushed red pepper to taste. Bring to a low bubble, and cook a few minutes more to let the flavors meld. If the mixture looks too dry, add a little more milk. Enjoy!

-- adapted from www.digsmagazine.com

http://www.fatfreevegan.com/veggies/aloo.shtml

Pan Fried Tofu and Mushroom Gravy

Slice extra-firm tofu 1/4 to 1/2 inch thick. Place it in a long dish and let it marinate in Braggs and water (1 part Braggs to 2 water) for at least 10 minutes. Mix together:

1/2 cup flour NOTE: use semolina instead for breading - then mix up a separate batch of dry ingredients for the gravy. This makes the tofu wonderfully crunchy & flavorful!
2 Tbs. nutritional yeast flakes
1/2 tsp. salt
1/2 tsp. each basil, oregano
1/4 tsp. poultry seasoning (or half thyme and half sage)
dash of garlic powder
generous grinding of black pepper.

Shake off excess marinade from tofu and put all dry ingredients in a zip-lock bag. Put tofu into bag, then shake to coat. Pan fry in a non-stick skillet sprayed with oil. Serve with mushroom gravy.

To make the mushroom gravy (there's no exact recipe for this), I take whatever's left of the flour mixture and, if necessary, add a little more flour, nutritional yeast, some crushed chili peppers, and poultry seasoning. You'll need at least a 1/4 cup total, more for large amounts of gravy.

Steam-fry some sliced mushrooms and garlic in a non-stick skillet with a little water. (Cover, but stir frequently.) When they're about done, add the flour mixture and brown slightly. Then add liquid, starting with about a cup, stirring constantly. The liquid could be veg. broth or soy milk diluted with water or water with some broth powder added--or any combination of these, but I recommend some soy milk for creaminess. Add more liquid as necessary to make it the right consistency for gravy and add extra seasoning to taste. Serve over the tofu. I also serve it over mashed potatoes and with dressing.

Submitted by: Susan Voisin
http://fatfreevegan.com/soy/pan-fried.htm

Wok-seared sesame green beans

Bon Appétit | March 2003

1 1/2 pounds green beans, trimmed

1 1/2 tablespoons oriental sesame oil
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons (packed) golden brown sugar
1/4 teaspoon ground black pepper
2 tablespoons sesame seeds, toasted

Cook green beans in large pot of boiling water until crisp-tender, about 3 minutes. Drain. Transfer green beans to large bowl of ice water to cool. Drain again. Pat green beans dry. (Can be prepared 1 day ahead. Wrap green beans in paper towels and enclose in resealable plastic bag. Refrigerate.)

Heat oil in heavy large wok or nonstick skillet over high heat. Add green beans and stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, sugar, and pepper. Stir-fry until sauce reduces slightly and loosely coats green beans, about 2 minutes longer. Add sesame seeds and toss to coat. Transfer green bean mixture to bowl and serve.

Makes 6 servings.

yellow rice salad with roasted peppers and spicy black beans

Bon Appétit | July 2001

4 teaspoons ground cumin
1/4 cup fresh lime juice
2 1/2 tablespoons vegetable oil

1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions

1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1 1/2 teaspoons minced chipotle chilies*

Preparation

Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.

Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.

Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.

Mound bean mixture in center of platter. Surround with rice salad.

NOTE: I usually mix this all together. Great on a flour tortilla, hot or cold, with a spoonful of mayo/sour cream/chipotle dressing spread first.

Makes 4 main-course servings