The 30-Minute Vegan - Mark Reinfeld [65]
Fresh Italian parsley (optional)
1. Sauté the oil, onion, garlic, mushrooms, thyme, black pepper, salt, and celery seeds in a sauté pan over medium heat for 5 minutes, or until the onions are translucent, stirring frequently.
2. Add the asparagus and cover the bottom of the pan with about ¼ inch of water or less. Continue cooking until the asparagus is bright green and just tender. Add water if necessary but the goal is to have the water evaporate.
3. Add the flour and stir for a few more minutes, until the flour starts to brown. Transfer to a blender. You may wish to leave out the tops of the asparagus to add back to the mixture after blending, for texture and appearance.
4. Blend with the rice milk for 30 seconds on high speed until a thick chowder is formed. Return to the pan and heat for 1 to 2 more minutes, while toasting the bread. Serve the chowder over the toast. Garnish with parsley if desired, and the reserved asparagus tops, if using.
Variations
• You can also leave the mixture chunky by using a food processor and pulse-chopping to your desired consistency.
STELLAR STUFFED MUSHROOMS
Always the star of the show, stuffed mushrooms are the quintessential bite-size appetizer. Smaller mushrooms may cook faster, so keep an eye on them. There is more than enough filling here for eighteen large mushrooms. You can be creative with the leftover filling (try using it as a spread over a bagel or baguette). Serve these mushrooms along with Pasta Florentine (page 221), or Macadamia Nut-Crusted Tofu (page 224) and Gingered Collard Greens (page 177).
SERVES 6 TO 8
18 large cremini mushrooms
1 cup spinach, well washed and lightly packed
½ red bell pepper, seeded and roughly chopped
½ green bell pepper, seeded and roughly chopped
2 garlic cloves
½ cup vegan cream cheese
¼ cup nutritional yeast
¾ teaspoon sea salt
¾ cup yellow onion, roughly chopped
1½ tablespoons fresh oregano
1 tablespoon fresh rosemary
½ teaspoon black pepper
1. Preheat the oven to 450°F. Remove the stems from the mushrooms. Place the mushroom caps on a lightly oiled baking tray and place the stems in the food processor along with the remaining ingredients. Blend for 20 seconds, or until a thick, chunky mixture forms.
2. Stuff the mushrooms caps with this mixture and bake them for 15 to 20 minutes, or until the mushrooms are slightly browned. The stuffing will settle as it cools. For maximum flavor and freshness, serve immediately.
Variation
• Replace vegan cream cheese with cashew or macadamia cheese (see page 291).
Lovely Limeade • page 38, Watermelon Cooler • page 45,
Almond Butter Smoothie • page 51, and Tropical Smoothie • page 47
Live Cinnamon Rolls • page 69
Coconut-Lime
Banana Bread • page 72
BBQ Tempeh Sandwich • page 123
Fajitas Bonitas • page 217
We Will Rock You
Three-Layered Nachos • page 242
Rainbow Kale Salad • page 138
Live Macadamia Nut-Ricotta Veggie Towers • page 219
Live Un-Stir-Fry with Cauliflower Rice • page 198
Raw Pasta Puttanesca • page 202
Macadamia Nut-Crusted Tofu • page 224
Sushi Nite • page 206 Plain-Jane Roll • page 207 Asian Dream Roll • page 207 Asparagus Roll • page 207
Chocolate Ganache Pie • page 272
Zucchini Roll-Ups • page 295
JALAPEÑO POPPERS
Out of respect for your arteries, we wanted to create a healthier take on the bacon and saturated fat-filled, deep-fried traditional version. This dish may be a challenge for some to fit into thirty minutes, but it can be done! These are not for the faint of heart; you can adjust the spiciness by how thoroughly you remove the seeds and ribs from the pepper. Be sure to wash your hands thoroughly after handling the jalapeños. Serve on their own or with Salsa (page 82) or Chutney (page 287).
MAKES 10 POPPERS
10 large jalapeño peppers
¼ cup tahini
1 teaspoon soy sauce
3 tablespoons water
¾ cup bread crumbs
(or Pretzel Crumbs, page 185)
Filling
¾ cup grated vegan mozzarella
1 tablespoon vegan cream cheese (optional)
2 tablespoons finely diced