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makes it tender and flavorful without becoming mushy, and the simmered broth tastes great over potatoes or rice. The seitan adds flavor, protein, and a chewy texture that might make this more of a main than a side. Serve with a baked potato, sweet or regular, or some basmati rice.

1 teaspoon olive oil

1½ cups seitan, sliced ¼ inch thick

4 cloves garlic, minced

2 teaspoons dried thyme

¼ teaspoon red pepper flakes

2 cups vegetable broth

1 pound green cabbage, cut into thin strips (about 4 cups)

¼ teaspoon salt

Preheat a large skillet over medium heat. Sauté the seitan in oil until lightly browned, about 7 minutes. Use nonstick cooking spray as needed. Add the garlic, thyme, and red pepper flakes, and saute for a minute more. Add a splash of the vegetable broth to deglaze the pan, then add the cabbage and the rest of the broth. Sprinkle with salt. Cover the pan and cook for 15 minutes, stirring occasionally. The cabbage should be tender with just a little bit of snap to it. Taste for salt and serve immediately.

Green beans with Thai basil

SERVES 4 • ACTIVE TIME : 15 MINUTES • TOTAL TIME : 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 60

Calories from fat: 10

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 13 g

Fiber: 4 g

Sugars: 2 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 260 mg

Vitamin A: 20%

Vitamin C: 40%

Calcium: 8%

Iron: 10%

If you like your springtime a little spicy, this side dish is for you! Green beans are coated in a slightly sweet soy sauce, punctuated with shallot, ginger, and garlic. Fragrant and sweet Thai basil brings notes of licorice that will transport you, if not to Thailand, then at least a little beyond Thai take-out. Serve with Bhutanese Pineapple Rice (page 72) and Red Thai Tofu (page 149).

1 teaspoon olive oil

¼ cup thinly sliced shallot

2 teaspoon minced fresh ginger

3 cloves garlic, minced

1 pound green beans, ends removed

¼ teaspoon red pepper flakes

1 tablespoon soy sauce

1 tablespoon agave nectar

2 tablespoons freshly squeezed lime juice

About 15 leaves fresh Thai basil

INGREDIENT SCAVENGER HUNT

Thai basil isn’t the easiest herb to find if you don’t live near a Chinatown or an Asian market. Such places as Whole Foods Market often have it, though, and many greengrocers and farmers’ markets will keep it in stock when it’s in season. I would highly recommend growing your own, because the flavor is so special and tasty that you really shouldn’t live your life without it.

Preheat a large skillet over medium high heat. Sauté the shallot in oil for about 5 minutes, or until translucent. Add the garlic and ginger and saute for about 30 seconds more. Add the green beans and cook for about 5 minutes, stirring often. Add the red pepper flakes, soy sauce, agave, and lime juice. Cook for around 5 more minutes, stirring often. The green beans should still have some crunch. Stir in the basil, turn off the heat, and let the basil wilt. Serve!

TIP

Want to turn this into a main dish? Dry-fry a block of tofu, then add it back to the dish near the end of the cooking time, for about 5 minutes.

Orange-Scented Broccoli

SERVES 4 • ACTIVE TIME : 10 MINUTES • TOTAL TIME : 20 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 80

Calories from fat: 15

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 14 g

Fiber : 4 g

Sugars: 5 g

Protein: 4 g

Cholesterol : 0 mg

Sodium: 330 mg

Vitamin A: 20%

Vitamin C: 230%

Calcium: 8%

Iron: 6%

A fun way to liven up broccoli when you’re tired of the same-old same-old. This broccoli goes great with Asian-themed meals. Mirin isn’t totally essential, but it gives the broccoli a fragrant and sweet flavor. You can sub a little white wine if you must, though.

1 teaspoon sesame oil

1 tablespoon minced fresh ginger

3 cloves garlic

½ teaspoon red pepper flakes

1 bunch broccoli (about 1¼ pounds), stems thinly sliced, tops

cut into