The 30-Minute Vegan - Mark Reinfeld [70]
SERVES 4
1½ cups uncooked quinoa
3 cups water or vegetable stock
2 cups broccoli florets
2 medium-size carrots, cut into thin 4-inch spears
1 large zucchini, halved and sliced ¼ inch thick
½ large yellow onion, chopped
2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons dried thyme
1 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons nutritional yeast
2 tablespoons mirin (optional)
1. Bring the quinoa and water to a boil in a medium-size pot, cover, and lower the heat to low. Simmer for 15 to 20 minutes, or until all of the water is absorbed.
2. In another pot over medium heat, place a steamer basket over 1 to 2 inches of water. Start prepping the veggies in the order they are listed: broccoli, carrots, zucchini, and onion. Cover and simmer. You shouldn’t have to stir them, when the onions are translucent and you can stick a fork easily into the zucchini, about 5 minutes, remove the pot from the heat.
3. Meanwhile, toast the cumin and fennel seeds in a skillet over medium heat until an aromatic toasty fragrance is emitted. Add to a blender with the thyme, salt, olive oil, nutritional yeast, and mirin, if using. Blend, going from low to high speed, for 15 to 20 seconds, or until the seeds are chopped up well.
4. Toss the vegetables in the seasonings and serve on top of the quinoa.
Variations
• As usual, your favorite vegetables will work just as well here. Potatoes, sweet potatoes, and squash will take 5 to 10 minutes longer to steam. Tofu is another good option to accompany your veggies.
• Trade out the spices or add your preferred flavors. Mustard seeds, caraway, curry powder, and oregano come to mind.
• Substitute your favorite pasta or grain for the quinoa.
Quicker and Easier
Steam up your favorite veggies and season with flax oil, nutritional yeast, and soy sauce to taste. For a simple meal, add tofu cubes to the vegetables while steaming and serve with quinoa.
RAW PASTA PUTTANESCA
Although some people might be skeptical of the concept of raw pasta, this is the sort of living foods entrée that appeals to almost everyone. The abundance of flavor and the heartiness of the dish will distract even the most critical and apprehensive diner. The zucchini noodles will astound you. They are a fantastic gluten-free substitute in any pasta dish. The olives add immense character to this dish, so be sure to purchase a good quality brand. We recommend Santa Barbara Olive Company’s sun-dried olives!
SERVES 4
4 medium-size zucchini (8 cups “noodles”)
(see Tips and Tricks)
1 tablespoon olive oil
⅔ cup pitted olives, diced
2 large tomatoes, chopped (2 cups)
½ cup minced fresh Italian parsley
½ cup chiffonaded fresh basil
2 teaspoons fresh thyme
4 garlic cloves, pressed or minced
2 teaspoons capers (optional)
½ teaspoon sea salt, or to taste
Black pepper
2 tablespoons pine nuts
1. Prepare the zucchini noodles with a mandoline set to the ⅛ inch julienne setting. Set aside or place in the refrigerator.
2. Add all of the remaining ingredients to a mixing bowl, stir well, and allow to sit for 3 to 5 minutes.
3. To serve, divide the noodles among four plates and top with your desired amount of vegetables, making sure to distribute all of the juices, too. Alternatively, toss the noodles and vegetables together and allow people to serve themselves.
Variations
• For a more transitional dish, prepare the vegetables as instructed but replace the zucchini noodles with spaghetti noodles or pasta of your choice.
• Add some heat to this dish with ½ teaspoon crushed red peppers or 1 teaspoon diced chile pepper of choice.
• Toasting the pine nuts will add a more complex flavor. (see page 26)
• If you have more time, try tossing the zucchini noodles in Pesto sauce (page 246) before topping with the vegetables.
• Olive lovers can feel free to double