The 30-Minute Vegan - Mark Reinfeld [53]
1 tablespoon minced fresh dill, or ½ teaspoon dry
2½ teaspoons Dijon or stone-ground mustard
1½ teaspoons raw apple cider vinegar
½ teaspoon minced garlic
1 tablespoon soy sauce
Sea salt and black pepper
1. Combine all of the ingredients in a large mixing bowl and gently mix well.
2. For additional flavor, if you have more time, refrigerate for an hour before serving.
Variations
• Consider adding ½ cup of grated carrots.
• Replace the dill with your favorite fresh herbs.
• For our classic Eggless Egg Salad, leave out the bell pepper and olives and add 1 teaspoon of turmeric powder.
TUNA-FREE TEMPEH SALAD
This is a version of Charlie’s Relief, one of the most popular dishes from out first cookbook. The name comes from Charlie, the fish mascot of a seafood company. Guess why Charlie is relieved you are enjoying the tempeh version? We had to include it in this book as it has converted so many to believing in tempeh. Serve on its own, with salad, in a wrap or sandwich, or stuffed in tomatoes. Placed on a sandwich with lettuce, tomato, and onion, you will have everyone believing it’s the “real deal.”
SERVES 4 TO 6
1 pound soy tempeh, quartered
1¼ cups Vegenaise, Vegan Mayonnaise (page 288), or other vegan mayo
⅔ cup diced kosher dill pickles
½ cup diced celery
¼ cup diced red onion
2 tablespoons soy sauce
2 tablespoons minced fresh Italian parsley
1 tablespoon stone-ground mustard
2 teaspoons raw apple cider vinegar
½ teaspoon minced garlic
Black pepper
1. Chop the tempeh into ⅛-inch square pieces. Place in a steamer basket in a medium-size pot and steam for 10 minutes.
2. Remove the tempeh from the steamer basket, combine with the remaining ingredients in a large mixing bowl, and mix well. For additional flavor, if you have more time, refrigerate for an hour before serving.
CHAPTER 8
Sumptuous Soups
This chapter is an example of world cuisine at its finest. Here you will get a chance to travel the globe, visiting Peru, Africa, Mexico, Italy, France, India, and more, through these 30-Minute Vegan soups. The amount of servings listed in the recipes is based on enjoying these soups as a first course, although many of them can also serve as a hearty meal.
Soup creation is an excellent starting point for introducing folks to quick and easy cooking. The most time-savvy form of soup is a one-pot soup, whereby you simply combine your favorite vegetables in a pot with water or broth, heat until the veggies are cooked, and season to taste. Starting from this humble base, you can experiment with adding different herbs and spices. To this you can add beans, cooked grains, leftover grilled or roasted vegetables, or tofu. Let your imagination be your guide.
Another type of soup is the creamy soup. In vegan food preparation we get the creamy effect by adding nuts, seeds, nondairy milk, or starchy vegetables such as potato or squash to our one-pot soups and blending. You can choose to blend all of the ingredients or blend only some of the ingredients and leave the rest whole to create additional texture.
These recipes call for water or stock as the liquid in the soup. Although we created these recipes with water as a base, you may wish to add some soy sauce or vegetable bouillon to create more depth of flavor. If you have the time, see page 173 to learn how to create your own stock, which will bump up the flavor of all of your soups.
Yes, all of these soups can be prepared within thirty minutes, but if you do have more time, we recommend cooking the soups over a lower temperature for a longer period of time, as this will also enhance the flavor.
Although many people think of warmth when they think of soup, this chapter begins by introducing live soups, those that have not been heated above 116°F. They make use of the flavors present in the raw vegetables and fruits. If you have the time to let these soups marinate for an hour or more, your taste buds will reap the benefits.
LIVE MANGO GAZPACHO
Mangoes make the world go round. That is a scientific fact. Use