• Choose a category
• All
• Classic-Fiction

1 teaspoon curry powder

½ teaspoon ground nutmeg

½ teaspoon ground cumin

⅔ cup (130 g) brown rice, cooked

½ teaspoon salt

¼ cup (60 ml) grapeseed oil or toasted sesame

oil, for pan searing

In a large food processor, combine the chickpeas and green onions. Pulse until combined. Transfer to a large mixing bowl. Add the coconut milk, sugar, ⅔ cup (75 g) of the breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon until well combined. Stir in the brown rice and the salt. Mold into 10 mini patties.

In a large sauté pan, heat the oil over medium heat. Add the chickpea cakes to the pan in batches and sauté until there’s a nice golden sear on the bottom. Flip and sear the other side as well. Continue with the remaining cakes. Transfer to a paper-towel-lined plate to drain.

Srv: 123 g | Cal: 170 | Fat: 7 g | Sat Fat: 1 g | Col: 0 mg | Carb: 23 g | Fib: 3 g | Pro: 4 g

DINNERS

Marinated Tempeh and Veggie Skewers

I grew rather tired of stomping my feet at cocktail parties when the tray of skewers came around, and I had to look the other way. Chicken and beef. Just peachy. I decided to take matters into my own hands and create my own little version of skewers, perfect as a main course for dinner parties, backyard barbecues, picnics at the beach, and of course, cocktail parties.

MAKES 6 SERVINGS

8 to 12 wooden skewers

2 (6-ounce/170 g) packages tempeh, cut into

½-inch (12 mm) cubes

2 zucchini, cut into ½-inch (12 mm) rounds

1 yellow onion, cut into ½-inch (12 mm) pieces

1 cup (150 g) cherry tomatoes

1 recipe Barbecue Sauce, divided

(see recipe on page 147)

Place the skewers in a shallow dish and cover with water. Allow to soak for at least 30 minutes (this prevents burning). In a large bowl, add the tempeh, zucchini, onion, and tomatoes. Add to the tempeh mixture half of the barbecue sauce. Cover and refrigerate at least 1 hour, or up to 4 hours. Skewer the tempeh and vegetables onto 6 bamboo skewers, alternating ingredients, until all ingredients have been used.

Heat a grill or grill pan on medium-high heat. Place the skewers onto the grill and cook about 12 minutes, turning every 3 minutes. Serve with the remaining barbecue sauce.

Srv: 210 g | Cal: 140 g | Fat: 6 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 12 g | Fib: 2 g | Pro: 12 g

RECIPE VARIATION: FRUIT SKEWERS

IN THE HEAT OF SUMMER, STICK SOME FRESH, SEASONAL FRUIT ON THOSE SKEWERS FOR A REFRESHING SNACK. TO MAKE THEM PRETTY, PICK FRUITS WITH BRIGHT, CONTRASTING COLORS AND SCOOP OR CUT INTO DIFFERENT SHAPES BUT SIMILAR SIZES. SLIDE THEM ON EACH SKEWER, ALTERNATING COLORS AND FLAVORS. NOW, THAT′S A FRUIT SALAD.

Match Vegan Chicken Marsala

I can feel my mouth watering already. The thick and robust wine sauce reminiscent of chicken marsala is what does it for me. And you don’t lose that with this dish.

MAKES 4 SERVINGS

2½ tablespoons grapeseed oil, divided

1 pound (455 g) Match chicken, divided and shaped

into 4 patties

Salt and pepper, to taste

¼ cup (30 g) whole wheat flour, plus 1 tablespoon for

breading

3 medium portabella mushrooms, sliced ¼ inch

(6 mm) thick

¼ cup (15 g) coarsely chopped green onions

1 teaspoon minced garlic

¾ cup (180 ml) vegetable stock

½ cup (120 ml) Marsala wine

In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Lightly salt and pepper both sides of the Match chicken patties. Pour ¼ cup (30 g) of the flour in a small bowl, and dredge each of the patties, shaking off any excess. Place all 4 of the patties in the skillet. Brown both sides of the patties about 4 minutes on each side. Transfer to a plate, cover, and keep warm.

Return the same skillet to medium heat and add the remaining oil. Add the mushrooms, green onions, and garlic. Sauté 3 minutes and sprinkle with the remaining flour. Toss until the flour coats the mushroom mixture and cook about 1 more minute. Add the stock and wine and bring to a low simmer, letting it reduce until the alcohol cooks out and it becomes a sauce consistency, about 5