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1 tablespoon mirin

1 tablespoon soy sauce

2 teaspoons orange zest

¼ cup freshly squeezed orange juice

Preheat a large skillet over medium heat. Sauté the ginger in the oil for about 2 minutes. Add the garlic and red pepper flakes and saute for a minute more. Use nonstick cooking spray or a splash of water if things are sticking.

Add the broccoli, mirin, and soy sauce. Saute for around 7 more minutes, tossing frequently, until the stalks are tender. Add the zest and orange juice, and saute for a minute more. Serve immediately.

NUTRITION TIP

We don’t exactly associate broccoli with protein, but would you believe that more than 25 percent of the calories in broccoli are from protein? Well, believe it! ’Cause it’s true!

Eggplant Dengaku

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

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

PER SERVING

(¼ RECIPE) :

Calories: 130

Calories from fat: 15

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 28 g

Fiber: 10 g

Sugars: 11 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 930 mg

Vitamin A: 0%

Vitamin C: 8%

Calcium: 6%

Iron: 4%

A staple on Japanese restaurant menus, this eggplant is broiled and coasted in a rich, pungent, and slightly sweet miso sauce. I’m not usually a stickler for a particular type of miso, but here I insist that you use red miso for the most authentic taste. And by authentic I mean Japanese-American restaurant authentic, because I’m just a nice Jewish girl who has never actually been to Japan. Serve this over brown rice or alongside the Sushi Roll Edamame Salad (page 20) or the Miso Udon Stir-fry with Greens and Beans (page 182).

¼ cup mirin

2 teaspoons soy sauce

2 tablespoons water

5 teaspoons agave

¼ cup red miso

2 pounds eggplant, cut ½ inch thick

Sliced scallions, for garnish (optional)

In a saucepot, combine the mirin, soy sauce and agave. Bring to a boil and then lower the heat. Add the agave and miso. Stir over very low heat, whisking often, until it is smooth.

Preheat the broiler and place a rack about 6 inches from the heat. Spray a large rimmed baking sheet with nonstick cooking spray. Arrange the eggplant slices in a single layer and spray lightly with cooking spray. Broil for about 6 minutes; the tops should be browned and the eggplant should be cooked but still a bit firm. Remove from the oven.

NOTE

1 teaspoon of oil has been added to the nutritional info to allow for the nonstick cooking spray.

Use a tablespoon to divide the miso sauce among all the eggplant slices, then use the back of the spoon to spread on each entire slice. Place back in the broiler and broil for 2 more minutes. The miso should be a little bubbly. Serve as soon as you can.

Coriander Mushrooms with Cherry Tomatoes

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 20 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 60

Calories from fat: 15

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 9 g

Fiber: 2 g

Sugars: 4 g

Protein: 4 g

Cholesterol: 0 mg

Sodium: 160 mg

Vitamin A: 10%

Vitamin C: 20%

Calcium: 6%

Iron: 6%

These mushrooms pop with some of my favorite flavors in the world: aromatic coriander, fruity jalapeños, earthy mushrooms, and piquant tomatoes. I find them irresistible alongside Unfried Refried Beans (page 136) or tucked into tacos on taco night.

1 teaspoon olive oil

4 cloves garlic, minced

2 jalapeños, seeded and sliced thinly

1 tablespoon coriander seeds, crushed (see tip page 102)

1 pound cremini mushrooms, sliced

1 cup cherry tomatoes, sliced in half

2 teaspoons dried oregano

Several pinches of freshly ground black pepper

¼ teaspoon salt

1 tablespoon freshly squeezed lime juice

Fresh cilantro, for garnish (optional)

Preheat a large skillet over medium-low heat. Sauté the the garlic, jalapeños, and coriander seeds in oil for about 5 minutes, to soften the seeds. Stir frequently to avoid burning the garlic; add splashes of water if things start sticking. Turn up the heat to medium; add the