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3. Toss the mushrooms around in the batter with a spoon or your hands. Remove them one by one, quickly shaking off the excess batter, and place them in the bread crumbs. When they are all in, swirl the bowl around a bit and use your hands to get them coated in crumbs. Transfer to the prepared baking tray and repeat the process with the broccoli, onion, and zucchini.

4. If you desire crunchier veggies, use a pastry brush to lightly coat oil on the tops of the vegetables. Use a dabbing motion rather than a stroke so as not to brush away the batter (you may even wish to drizzle the oil instead). Bake for 10 to 12 minutes, or until the vegetables are tender.

DIPPING SAUCES

A simple side of soy sauce makes a fine option for your tempura dining pleasure. Still, there are a couple of quick and simple recipes that can enhance your experience. Both make enough for one recipe of Batter-Baked Tempura.

Sweet and Spicy Mustard Sauce

¼ cup stone-ground mustard

½ teaspoon cayenne

1 tablespoon agave nectar or pure maple syrup

Stir together with a spoon.

Classic Tempura Dipping Sauce

¼ cup brown rice vinegar

¼ cup soy sauce

Pour into a bowl and add up to ¼ cup of water, if desired.

Variations

• Substitute any of your favorite vegetables. Carrots, garlic, sweet potatoes, squash, and tofu are all rock-star alternatives.

• For a more exciting dipping sauce add 1 teaspoon of peeled and grated fresh ginger, 2 tablespoons of mirin, and ½ teaspoon of crushed red pepper to the Classic Tempura Dipping Sauce.

If You Have More Time

Since we could not find any vegan bread crumbs on our little island, we figure some of you may have the same problem. So we whipped up some of our own, using store-bought pretzels—any variety you like will do.

PRETZEL CRUMBS

2 cups pretzels

¼ cup nutritional yeast

2 teaspoons onion powder

1 teaspoon sea salt

2 tablespoons dried parsley

Blend all of the ingredients in a food processor or blender on high speed for 1 to 2 minutes, or until there are very few chunks. Most of it will end up being finer than bread crumbs, which still works quite well.

BAKED PLANTAINS

In Peru, a woman served us bananas, still in their skins, right out of the fire. ¡Que rico! That simple pleasure was the inspiration behind this dish. Plantains are ripe when they are soft, covered in dark brown spots, and have a slight banana scent to them. The combination of flavors in this dish is surprisingly divine.

SERVES 4

2 large plantains

¼ cup agave nectar

½ teaspoon molasses

½ teaspoon ground cinnamon

1 garlic clove, pressed or minced

1 teaspoon chile pepper, diced, or to taste (optional)

2 tablespoons freshly squeezed lime juice

¼ teaspoon sea salt

½ teaspoon vanilla extract

1. Preheat the oven to 450°F. Bake the plantains, in their skins, on a baking tray or casserole pan, for 20 minutes.

2. Meanwhile, whisk together all of the other ingredients and set aside. Remove the plantains from the oven and set onto a plate to cool for 5 minutes. Remove the peels, cut into ¼-inch slices, pour the dressing over the top, and serve.

Variation

• Substitute bananas when plantains are not available, but don’t wait for them to get the brown spots on them, as they may be too ripe for this dish.

CREAMY ASPARAGUS OVER TOAST

In college, Jennifer made a dish much like this one quite frequently, but with far inferior ingredients. The whole-foods approach is much yummier. You can toast any sliced bread for this dish, but if you use an uncut loaf you can have more fun with the shape. Try wedges, tall chunks, stars, or hearts.

SERVES 6

2 tablespoons olive oil

1 cup yellow onion, chopped into medium dice

1 tablespoon minced fresh garlic

2 cups sliced cremini mushrooms (about 8 ounces)

1 teaspoon dried thyme

1 teaspoon black pepper

½ teaspoon sea salt, or to taste

¼ teaspoon celery seeds

1½ pounds asparagus, cut in 2-inch pieces (about 3½ cups)

½-1 cup water

⅓ cup whole spelt flour

2 cups rice milk

6 pieces bread of choice,