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a bit. I love to smother it in saucy beans or veggies and its luscious corn flavor goes with so many types of cuisine. Go Italian with Chickpea Piccata (page 115), or Mexican with the Black Beans in Red Velvet Mole (page 134). Barbecue works, too, so try it with the Tamarind BBQ Tempeh & Sweet Potatoes (page 159). Finely chopped broccoli is my favorite polenta add-in, for its texture and gardeny flavor. It just feels good to eat a bowlful of polenta!

4 cups vegetable broth

½ teaspoon salt, plus more to taste

1 cup polenta corn grits (polenta)

4 cups very well-chopped broccoli stalks and tops

A few pinches of freshly ground black pepper

In a 2-quart saucepot, bring the water and the ½ teaspoon of salt to a boil. Add the polenta in a slow steady stream, whisking contantly as you pour it in. Add the broccoli and turn the heat down low. Let cook for 15 minutes, stirring often. Turn off the heat and cover, let sit for 10 more minutes, stirring occasionally. Serve hot!

Ethiopian Millet

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 45 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 240

Calories from fat: 35

Total fat: 4 g

Saturated fat: 0.5 g

Trans fat: 0 g

Total carb: 44 g

Fiber: 7 g

Sugars: 4 g

Protein: 7 g

Cholesterol: 0 mg

Sodium: 320 mg

Vitamin A: 20%

Vitamin C: 20%

Calcium: 4%

Iron: 15%

Millet is like a blank slate, making it a perfect vehicle for spicy Ethiopian flavors. This dish goes perfectly with the Mushroom Tibs (page 95), as they have essentially the same flavor profile.

1 cup millet, rinsed and drained

2 cups water

1 teaspoon olive oil

1 small onion, diced small

3 cloves garlic, minced

1 tablespoon minced fresh ginger

½ teaspoon red pepper flakes

½ teaspoon salt

Freshly ground black pepper

2 plum tomatoes, chopped

2 teaspoons curry powder

2 teaspoons Hungarian paprika

2 teaspoons ground cumin

¼ teaspoon ground cardamom

⅛ teaspoon ground cloves

2 to 4 tablespoons vegetable broth

First, prepare the millet. Place the millet in a 2-quart pot and cover with 2 cups ofwater. Cover and bring to a boil, then give it a stir and bring the heat down to very low. Cook, covered, for another 15 minutes or so, or until the water has been absorbed and the millet is fluffy. Turn off the heat, but keep the millet covered until ready to add to the pan.

While the millet is cooking, preheat a large skillet over medium heat. Sauté the onion, garlic, and ginger in the oil for about 5 minutes, until the onion is translucent. Add the red pepper flakes, salt, black pepper, and tomatoes, and sauté for about 2 minutes to break down the tomatoes a bit. Add the remainder of the spices, cover, and cook for 5 more minutes to further break down the tomatoes.

Add the millet to the pan and stir, and cook for 5 more minutes. Add the vegetable broth if things appear too dry. Taste for saltand spices, and serve.

All Vegans Have a Pleather Costanza Wallet

You know that Seinfeld episode where George’s wallet is so fat he can’t even close it? Well, that’s exactly how us vegans are, but our wallets are stuffed with dollar bills from all the money we save! Many vegans know that bulk bins are the way to go. And I don’t mean graze the bulk bins and eat free cashews. I mean buy your food in bulk and save some serious cash. Buying in bulk doesn’t mean you have to buy bushels at a time, just exactly what you need so nothing goes to waste. Grains, spices, and nuts are all perfect bulk bin-purchase candidates.

Butternut Coconut Rice

SERVES 6 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 1½ HOURS

PER SERVING

(⅙ RECIPE):

Calories: 240

Calories from fat: 40

Total fat: 4.5 g

Saturated fat: 2 g

Trans fat: 0 g

Fiber: 4 g

Protein: 5 g

Cholesterol: 0 mg

Sodium: 140 mg

Vitamin A: 330%

Vitamin C: 60%

Calcium: 10%

Iron: 10%

Adding 1 tablespoon of

shredded coconut adds

about 18 calories, 1.5

grams of fat (mostly

saturated), and 0.5

grams of fiber to each

serving.

How can one rice dish be so much to so many? Savory, spicy, creamy, tangy, and slightly sweet—this recipe