Appetite for Reduction_ 125 Fast and Filling Low-Fat Vegan Recipes - Isa Chandra Moskowitz [99]
Trans fat: 0 g
Total carb: 15 g
Fiber: 2 g
Sugars: 3 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 125 mg
Vitamin A: 80%
Vitamin C: 6%
Calcium: 6%
Iron: 4%
These biscuits go perfectly with the Veggie Potpie Stew (page 251), or anywhere a biscuit would go. Sweet potatoes not only give the biscuits a hint of sweet flavor and a pretty hue, but they also stand in for the copious amounts of shortening usually found in biscuits.
1 cup mashed cooked sweet potatoes
3 tablespoons canola oil
1 tablespoon pure maple syrup
1 teaspoon apple cider vinegar
½ teaspoon salt
1 cup all-purpose or whole wheat pastry flour, or a mix of both
2 teaspoons baking powder
1 teaspoon ground nutmeg
2 to 3 tablespoons cold water
Preheat the oven to 400°F and cover a baking sheet with parchment paper.
In a medium-size bowl, mix together the mashed sweet potatoes, oil, maple syrup, apple cider vinegar, and salt. Use a sifter to sift in the flour, baking powder, and nutmeg.
Fold the flour into the sweet potato mixture with a wooden spoon until the dry ingredients are moistened and crumbly; be careful not to over-mix. Add 2 tablespoons water and lightly knead five or six times until the dough holds together, adding the extra water if needed. Don’t knead too much or it will toughen the biscuits.
TIP
To make mashed sweet potatoes, preheat the oven to 400°F. Place the sweet potatoes in the oven and bake until done. I think it takes ½ pound to make 1 cup of mashed sweet potatoes. What I would do is bake a few for dinner the night before and then reserve the extras to make these biscuits within one or two nights.
Drop the dough in golf ball-size pieces onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the tops are lightly browned and firm to the touch.
Smoky Tempeh & Greens Stew
SERVES 6 • ACTIVE TIME : 15 MINUTES • TOTAL TIME : ABOUT 45 MINUTES
PER SERVING
(⅙ RECIPE):
Calories: 220
Calories from fat: 40
Total fat: 4 g
Saturated fat: 0.5 g
Trans fat: 0 g
Total carb: 36 g
Fiber: 10 g
Sugars: 6 g
Protein: 13 g
Cholesterol: 0 mg
Sodium: 820 mg
Vitamin A: 280%
Vitamin C: 140%
Calcium: 20%
Iron: 25%
A filling, stick-to-your-ribs tomato stew with succulent bites of tempeh and earthy greens. The smokiness comes from smoked paprika, which is readily available in the spice section of most supermarkets these days. It’s a fabulous spice to have in your arsenal because it adds tons of flavor without adding any fat or sugar. This recipe is a wonderful showcase for building flavor and texture instead of just pouring in the oil.
Eat this stew straight up or ladled over basmati rice. Chop all your veggies while the tempeh is cooking and you’ll have this stew going in no time.
2 teaspoons oil
8 ounces tempeh, torn into bite-size pieces
1 medium-size yellow onion, diced finely
2 bay leaves
2 teaspoons dried thyme
Freshly ground black pepper
1 cup baby carrots, sliced in half lengthwise
1 bunch (about a pound) kale, chard, or other leafy greens,
stems chopped separately (see tip about stems) and leaves
chopped roughly
4 cloves garlic, minced
¼ cup dry red wine or water
1½ teaspoons salt
1 (28-ounce) can crushed tomatoes
1 cup vegetable broth
4 teaspoons smoked paprika
1 cup frozen baby lima beans
Preheat a 5- to 6-quart, heavy-bottomed pot (see tip) over medium-high heat. Sauté the tempeh in 1 teaspoon of the oil for about 10 minutes, until lightly browned. Remove the tempeh from the pot and set aside.
In the same pot, sauté the onion, bay leaves, thyme, and several pinches of pepper in the remaining teaspoon of oil for about 3 minutes. Add the carrots and the stems from the greens. Partially cover and cook for about 10 minutes, stirring often, to soften the carrots.
Add the garlic and sauté for about a minute. Deglaze the pan with red wine. Mix in the salt, crushed tomatoes, water, and paprika. Cover and bring to a simmer. Add the greens, cover, and cook for about 10 minutes, stirring often, until the greens are completely cooked down. Add the lima beans and