The 30-Minute Vegan - Mark Reinfeld [62]
SOUTHWEST ROASTED ASPARAGUS AND CORN
Asparagus is part of the lily family and has been cultivated and revered since ancient Roman times. It comes in three varieties, white, green and purple. This colorful dish works best with thin spears of asparagus. Thicker varieties will require more time. You can also grill the ingredients for an equally delightful experience. Serve as a side dish for any meal, especially Spinach-Herb Stuffed Portobellos (page 204) or Macadamia Nut- Crusted Tofu (page 224). By chance, we discovered this dish makes a superior and unique topping for corn chips.
SERVES 4
1 bunch asparagus, chopped into 1-inch pieces
Kernels from 2 medium-size ears of corn, or 1 (10-ounce) bag frozen
1 large red bell pepper, diced
1 small jalapeño or other hot pepper, seeded and diced
2 tablespoons olive oil
2 tablespoons minced fresh cilantro
1 medium-size lime, juiced
½ teaspoon chile powder
¼ teaspoon ground cumin
Sea salt and black pepper
1. Preheat the oven to 400°F. Place the asparagus, corn, bell pepper, jalapeño, and olive oil in a bowl and mix well. Transfer to a baking sheet and roast until the asparagus is just tender, about 20 minutes, depending on the thickness of the asparagus.
2. Remove from the oven and place in a bowl with the remaining ingredients. Mix well and enjoy.
Variations
• You can create an Italian version by replacing the cilantro and cumin with fresh basil and oregano.
• Try it with specialty chile powders, such as chipotle.
• Try toasting the cumin and chile powder (see page 26).
RAWVIOLI PROVENÇALE
Raw Italian food may be a stretch for your imagination, but stretching is a good thing and imagination is the spice of life! So give these little gems an opportunity to impress you with their rich, lovable ways. Serve as an appetizer or side dish along with Raw Pasta Puttanesca (page 202) or as a light dinner along with a drizzle of olive oil, sprinkle of salt, and some minced parsley. For a fancier presentation, serve with Pesto (page 246).
MAKES 16 RAWVIOLIS
½ medium-size zucchini sliced into
thirty-two ⅛-inch-thick round slices
Olive oil
Sea salt
Fresh ground pepper
Minced fresh Italian parsley
Pine Nut-Macadamia Cheese
1½ cups macadamia nuts
½ cup pine nuts
1¼-1½ cups water
1 tablespoon freshly squeezed lemon juice (1 small lemon)
1½ teaspoons raw apple cider vinegar
1 garlic clove
2 tablespoons fresh Italian parsley, packed
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
3 tablespoons nutritional yeast
Sea salt
1. If you do not have a mandoline, use a vegetable peeler to slice thin rounds of the zucchini. It isn’t necessary to peel the zucchini. Lay the slices out in a single layer. Lightly brush them with the olive oil, and sprinkle lightly with the salt.
2. Blend all of the cheese ingredients in a food processor for 20 to 30 seconds using only enough water to reach a creamy consistency (too many chunks will rip the delicate noodles). Place 1 heaping tablespoon of cheese onto half of the noodles, place the other halves on top of the cheese and press down a bit.
3. Garnish with a drizzle of olive oil, salt, fresh ground pepper, and some fresh minced parsley.
Variations
• Substitute fresh basil, marjoram, oregano, or other herbs of your choosing for any of the herbs listed here.
• Substitute cashews for the macadamia nuts.
• Substitute cashew cheese for the Pine Nut-Macadamia Nut Cheese (see page 291).
• You can replace the water with rejuvelac if available. This fermented beverage is high in friendly digestive bacteria. It is the strained-off soak water used when sprouting certain grains such as wheat and rye berries. It adds a tangy, cheesy flavor to dishes. (See glossary.)
If You Have More Time
Allow the zucchini noodles, brushed with the olive oil and salt, to sit in the bright sunshine or in a dehydrator