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2. Blend all of the sauce ingredients in a food processor or blender for 20 to 30 seconds, or until well combined. Pour over the vegetables and toss until all are coated. Add the tofu, along with the soy sauce, and toss gently. Lay the vegetables out on a baking tray in a single layer. Broil them for 8 to 12 minutes, or until the vegetables are tender on the inside and slightly crispy on the outside. Serve immediately.

Variation

• Try adding spicy peppers to the sauce. Jamaicans are well known for using the hottest peppers around, the habanero and the Scotch bonnet. Yowsers! Go easy!

If You Have More Time

You can also try your hand at skewering. This recipe will make about six kebabs. Arrange each kebab with an assortment of the vegetables, then broil as instructed, rotating once.

MOROCCAN COUSCOUS

Commonly referred to as a grain, couscous is actually a pasta processed from semolina flour. A staple food of North African origin, it’s used often in stews and is a highlight in Moroccan cuisine. The distinctive flavor of this dish comes from the saffron, the most costly spice and worth every penny.

SERVES 6

¼ teaspoon saffron threads

¾ cup warm water

Couscous

2 cups water or vegetable stock

½ teaspoon sea salt

2 tablespoons minced fresh Italian parsley

2 teaspoons minced fresh mint

1½ cups uncooked couscous

Veggie Medley

1½ tablespoons olive oil

1¼ cups chopped yellow onion

4 garlic cloves, pressed or minced

3 shiitake mushrooms, sliced

4 tomatoes, chopped (3 cups)

3 tablespoons orange juice

1 (14-ounce) can garbanzos, drained or 1½ cups cooked

¼ cup raisins

½ cup chopped (jarred or canned) artichoke hearts

2 teaspoons curry powder

1 teaspoon ground cinnamon

3 tablespoons minced fresh Italian parsley

1 tablespoon minced fresh mint

½ teaspoon sea salt, or to taste

Black pepper

1. Add the saffron to the warm water in a small cup.

2. To prepare the couscous, bring 2 cups of water and salt to a boil. Place the parsley and mint in a large bowl. Add the boiled water and couscous, and gently mix continues well. Cover the bowl with a dish towel. When the liquid is absorbed, about 10 minutes, fluff with a fork.

3. Pour the oil into a large pot over medium-high heat. Add the onion and garlic, and cook for 2 minutes, stirring frequently. Add the mushrooms and cook for 1 minute, stirring frequently. Add the tomatoes, orange juice, and garbanzos, and cook for 5 minutes, stirring occasionally. Add the raisins, artichoke hearts, curry powder, and cinnamon, and cook for 10 minutes, stirring occasionally. Add the saffron, the saffron soak water, parsley, mint, salt, and pepper, and mix well. Serve on a bed of couscous.

Variations

• Add 8 ounces of tempeh, or 1 pound of extra-firm tofu, cubed. You can also marinate and roast them before adding (see page 28).

• Replace the tomatoes with two 15-ounce cans of fire-roasted tomatoes or grill them yourself (see page 28).

FAJITAS BONITAS

This dish can be made regularly because it is so simple and yet impressive. We love the flavor and meatiness of the mushroom here, but the recipe also works well with tofu or tempeh instead of the Portobello. Taking the time to serve with rice and beans would make the meal even more traditional. Salsa (page 82), Vegan Sour Cream (page 289), and sliced avocado or Guacamole (page 88) also go well with fajitas.

SERVES 4 TO 6

6 whole-grain flour tortillas

2 tablespoons olive oil

2 large garlic cloves, pressed or minced

1 yellow onion, cut into half-moon slices

1 red bell pepper, seeded and cut into ½-inch strips

1 green bell pepper, seeded and cut into ½-inch strips

2 Portobello mushrooms, cut into ½-inch strips (about 8 ounces)

1 teaspoon seeded and minced jalapeño, or to taste (optional)

½ cup corn, either frozen or fresh off the cob (optional)

2 teaspoons ground cumin

1 teaspoon chile powder

¼ teaspoon cayenne, or to taste

1 teaspoon sea salt, or to taste

½ teaspoon black pepper, or to taste

1 tablespoon soy sauce

2 cups thinly sliced