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Tips and Tricks

You do not need to peel the zucchini before noodling them, but choose the flattest side to start on. If you do not have access to a mandoline (see Glossary), you can try using a vegetable peeler. If the zucchini is thick, you may need to slice it in half before it will fit through your vegetable peeler. Peel off as many layers as possible, then slice those layers into ⅛-inch noodles, using a knife. The pile of noodles won’t look quite as large if you use the peeler method, so you may wish to account for that with more zucchini or smaller (looking) servings.

We recommend not combining the noodles with the vegetables until you are ready to serve them, as the oil and liquid will start to break down the noodles and reduce them in size.

SPINACH-HERB STUFFED PORTOBELLOS

This dish utilizes fresh bread rather than the more traditional bread crumbs. The bread soaks up the extra liquid from the sautéed vegetables and creates a stuffing-esque topping. Try to get portobellos that have a bit of a bowl shape to them. This way the filling stays in better when you are moving them around. Don’t fret if you can only find flat or inverted ones, though, they still taste equally satisfying. Serve on a bed of quinoa or Coco Rice (page 195) if you have more time. You can also serve with Roasted Garlic Mashed Potatoes (page 235) and Mushroom-Onion Gravy (page 236).

SERVES 4

4 large Portobello mushroom caps

3 tablespoons olive oil

1 + 2 teaspoons soy sauce

Four ½-inch slices baguette

6 cups thinly sliced spinach, lightly packed

(about 6 ounces)

½ red bell pepper, seeded and diced

½ yellow bell pepper, seeded and diced

¼ cup fresh basil, minced

¼ cup fresh Italian parsley, minced

1 teaspoon dried thyme

2 garlic cloves, pressed or minced

Sea salt

1. Preheat the oven to a high broil. Remove and discard the stems of the Portobellos and set the caps on a baking tray. Combine 1 tablespoon of the olive oil with 1 teaspoon of soy sauce in a small bowl, and rub or brush the mixture onto the mushrooms. Place them, scales down, on the baking tray and broil for 3 minutes, or until the bottoms are lightly browned. Flip them over and broil again for 2 to 3 minutes, or until the tops are lightly browned. Remove from the oven and set aside.

2. Meanwhile, using 1 tablespoon of olive oil, lightly brush the baguette slices and sprinkle with salt. Place them on their own tray or pan under the broiler for 1 to 2 minutes on each side to brown them lightly. Remove and chop into ½-inch cubes.

3. In a sauté pan, combine the remaining 1 tablespoon of olive oil and 2 teaspoons of soy sauce with the remaining ingredients. Sauté for about 5 minutes, or until the veggies are bright and tender. Turn off the heat, add the bread, and stir. Top the Portobellos with equal amounts of the filling. Broil for another 3 to 4 minutes, or until everything looks toasty, but be careful not to scorch the bread.

Variations

• Try substituting diced summer squash or zucchini for the bell peppers.

• Substitute Swiss chard, collard greens, or kale for the spinach.

• Add or substitute fresh rosemary, oregano, or tarragon for any of the herbs listed here.

• Replace the bread with small roasted tofu or tempeh cubes (see page 28).

Quicker and Easier

Set the oven to a high broil and oil a baking tray. Slice a medium-size eggplant into ½-inch rounds, and place on the baking tray. Broil for 15 minutes, or until a knife can pass through the center of the eggplant easily. Top with tomato sauce and grated vegan mozzarella.

SUSHI NITE

Admittedly, mastering the art of rolling sushi takes most people a fair amount of practice. If you count the time it takes to prepare the rice, this recipe will go over the thirty minutes. We include these because not only are maki rolls guaranteed to impress your guests but with practice, they get easier and easier to make. You don’t even need a bamboo mat, although some people swear by them, to get the roll as tight as can be. We use a little extra water to cook the rice to get