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1 tablespoon cornstarch

1 teaspoon olive oil

3 cups fresh corn (from about 3 ears)

½ teaspoon salt

Mix ⅓ cup of the almond milk with the cornstarch and set aside.

Preheat a 4-quart heavy-bottomed pan over medium-high heat. Saute the corn in the vegetable oil for about 5 minutes, until tender, with flecks of brown in places. Sprinkle with the salt.

Add the ½ cup almond milk (not the ⅓ cup with the cornstarch) and blend with an immersion blender until about two-thirds of the corn is pureed and there are still some whole or half pieces left. If you don’t have an immersion blender, then transfer the mixture to a blender and pulse to the desired consistency, then transfer back to the pot. Turn up the heat to medium.

NUTRITION TIP

You are the salt of the earth! Sodium is a required nutrient and naturally occurs in such vegetables as corn. It is an electrolyte that maintains our fluid balance and is essential for our muscles. Careful, though. Too much salt and sodium are associated with high blood pressure and hypertension. Try to stay cool and collected and keep your daily salt intake at 2,300 mg per day.

Add the cornstarch mixture and stir constantly until thickened, 5 to minutes. Serve immediately.

Mushroom Tibs

SERVES 4 • ACTIVE TIME : 15 MINUTES • TOTAL TIME : 40 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 50

Calories from fat: 5

Total fat: 0.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 9 g

Fiber: 2 g

Sugars: 3 g

Protein: 4 g

Cholesterol : 0 mg

Sodium: 350 mg

Vitamin A: 8%

Vitamin C: 4%

Calcium: 6%

Iron : 10%

One of my favorite restaurants in Portland is called E‘njoni. They call themselves “Eritrean Mediterranean,” and although you will find many of the familiar Ethiopian restaurant staples, the pureed veggies and stews, what I love about it there is that you’ll also find dishes like this—mushroom tibs: spicyand oh-so-flavorful mushrooms with curry, warm cloves, and floral thyme. Serve with Ethiopian Millet (page 78) and Ye’abesha Gomen (page 109).

1 pound cremini mushrooms, sliced in half

1 teaspoon oil

1 tablespoon tomato paste

⅓ cup vegetable broth

3 cloves garlic, minced

2 teaspoons minced fresh ginger

¼ teaspoon cayenne

2 teaspoons mild curry powder

1 teaspoon Hungarian paprika

2 teaspoons ground cumin

2 teaspoons dried thyme

¼ teaspoon ground cardamom

⅛ teaspoon ground cloves

½ teaspoon salt

NUTRITION TIP

Poor mushrooms are so misunderstood. They get a bad rap as “mostly water,” but the truth is they are a very good source of copper, riboflavin, niacin, and selenium. Copper works with iron and is vital in the formation of hemoglobin—the stuff in your blood that keeps your oxygen flowing. And what’s more, a cup of mushrooms has only 20 measly calories.

Preheat the oven to 400°F.

Place the mushrooms in an 8 by 13-inch metal baking pan. In a cup, use a fork to mix together the oil, tomato paste, and vegetable broth. Add the remainder of the ingredients and mix well.

Coat the mushrooms with the mixture. Bake for 15 minutes, remove from the oven, and toss. Add a little vegetable broth if it appears too dry. Return to the oven and bake for 5 more minutes. The mushrooms should be coated with a thick paste of spice; if it seems too thick, thin it out with a bit of vegetable broth or water. Taste for salt and serve.

TIP

If you’re a spice wuss, then omit the cayenne. You’ll still have some spiciness from the curry.

Braised Cabbage with Seitan

SERVES 4 • ACTIVE TIME : 20 MINUTES • TOTAL TIME : 30 MINUTES

PER SERVING

(¼ RECIPE) :

Calories: 150

Calories from fat: 30

Total fat: 3.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 14 g

Fiber: 3 g

Sugars: 5 g

Protein: 18 g

Cholesterol : 0 mg

Sodium: 590

Vitamin A: 2%

Vitamin C: 70%

Calcium: 10%

Iron: 10%

This ain’t your grandma’s cabbage! Actually, was your grandma really good at making cabbage? Then this might be hers. Don’t be fooled by the short ingredient list; braising is the best thing you can do for your cabbage. It