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Quicker and Easier

There is a fabulous precooked organic polenta available from the Quinoa Corporation that comes in a few different flavors. It’s available in most health food stores and is sold in a cylindrical tube. Simply slice into ½-inch rounds and bake, grill, or sauté according to the instructions on the package. Top with pesto, cashew cheese, tomato sauce, herbs, or nutritional yeast, or serve with a salad.

HERBED FLATBREAD

We wanted to create a simple yeast-free bread that would fit into our thirty-minute time frame. The baking time may push this over the thirty minutes, depending upon your chopping speed. Experiment with different herbs, ideally fresh from the garden or market. For the dough, we used whole wheat pastry flour. It will also work with white spelt flour, which will require less water. Start with 1½ cups. The dough consistency should be somewhat moist and elastic. This bread rocks when used for sandwiches, for toast, and as a pizza crust for our Pesto Pizza (page 245).

MAKES ONE 10 X 16-INCH FLATBREAD

5 cups whole wheat pastry flour

2 tablespoons baking powder

1 teaspoon sea salt

3 tablespoons minced fresh basil

2 tablespoons minced fresh Italian parsley

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh oregano

1 teaspoon fresh thyme

¼ cup olive oil

1¾-2 cups water

1. Preheat the oven to 425°F. Well oil an 10 x 16-inch or similar size baking dish. Sift the flour and baking powder into a large mixing bowl. Add the herbs and salt, and mix well. Add the oil and slowly add the water, mixing with a spatula.

2. When all of the liquid is absorbed, begin mixing with your hands, and gently knead the dough for 2 minutes. The consistency should be somewhat moist and elastic. Add more water if necessary.

3. Place on the baking pan and spread an even layer using a spatula, rolling pin, or your hands. Place in the oven and bake until golden brown on top, about 18 minutes.

Variations

• Try adding 1 tablespoon of minced garlic, 3 tablespoons of minced sun-dried tomato and/or 3 tablespoons of minced kalamata olives.

• Replace the herbs with your favorite herbs and spices.

• Try making bread sticks by sculpting the dough on the oiled pan. You may need two pans for this and the baking time will be less—between 12 and 15 minutes, or until lightly browned.

Quicker and Easier

For a quick garlic bread, drizzle or brush olive oil on whole-grain bread or baguette slices, top with minced garlic or garlic powder, and sprinkle with sea salt. You can also use vegan butter for a more buttery effect. Toast as desired.

TOFU SATAY

Traditionally, tofu satay is a popular Indonesian and Thai kebab with a spicy peanut sauce. To fit the recipe into a thirty-minute time frame, serve fondue style, with some fancy toothpicks. You can also serve this as an entrée with Coco Rice (page 195) or quinoa. Use any leftover peanut sauce for a Monk Bowl (page 114) or as a dipping sauce for Summer Rolls (page 109).

SERVES 4

1 pound extra-firm tofu, sliced into 8 cubes (see page 27)

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 tablespoon water

1 large red bell pepper, seeded and chopped into 1-inch chunks

2 green onions, sliced thinly

Spicy Peanut Sauce

MAKES 2 ½ CUPS SAUCE

1 (14-ounce) can coconut milk

¼ cup + 2 tablespoons peanut butter

1 garlic clove

1 tablespoon freshly squeezed lime juice

4 teaspoons soy sauce

1 tablespoon toasted sesame oil

1 tablespoon minced fresh cilantro

2 teaspoons pure maple syrup

1 hot pepper or jalapeño, seeded and minced, or crushed red pepper flakes

1½ teaspoons curry powder (optional)

1. Preheat the oven or toaster oven to 350°F. Place the tofu cubes, soy sauce, oil, and water in a small bowl and gently mix well. Allow to marinate for 5 minutes, stirring frequently. Transfer to a well-oiled baking sheet and roast for 20 minutes.

2. While the tofu is marinating and cooking, prepare the peanut sauce by placing all of the ingredients in a blender and blending