Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [122]
Bring 4 cups of water to a boil in a large, heavy-bottomed pot. Add the rice, cinnamon stick, ground cumin, and allspice. Bring back to a boil, then lower the heat, cover, and simmer for 15 minutes.
Uncover and add the lentils, stir gently only a few times (too much stirring can break the rice grains); cover, bring to boil again, lower the heat to low, and cook for an additional 45 minutes, until the liquid is completely absorbed. Remove from the heat and set aside the covered pot for 10 minutes.
Use a fork to gently fluff the lentils and rice. Remove the cinnamon stick. Gently fold the caramelized onions into the lentils and rice, making sure to drizzle on any remaining olive oil from the roasting pan. Stir thoroughly. Serve warm or at room temperature.
SPICED PITA CRISPS
SERVES 4
TIME: 15 MINUTES
Crunchy, easy to make, and great with any dip or spread, too. A nice way to use up pita that’s just a little past its prime.
4 white or whole wheat pitas
Olive oil for brushing
1 teaspoon or more per pita of the following spices; pick just one and stick with it, or be like a crazy person and experiment with these mixtures:
Garam Masala
Garlic powder, cumin, cayenne, and salt or
Lemon pepper, garlic powder, and salt
PREHEAT THE oven to 350°F.
Slice open a pita along the edges, and carefully open and separate each half. Brush with olive oil, then sprinkle with your seasoning(s) of choice. Spread the pitas on cookie sheets (a little overlapping is okay) and bake for 8 to 10 minutes, until golden brown and crisp. Watch and be careful not to burn.
Cool on the cookie sheets and store in plastic bags.
SPAGHETTI SQUASH MEXICANA WITH TROPICAL AVOCADO SALSA FRESCA
SERVES 4 TO 6
TIME: 1 HOUR 15 MINUTES
If you throw the word Mexicana on something it automatically connotes that there’s black beans and corn in it, right? Okay, good. This is baked spaghetti squash tossed with mildly spicy black beans and corn, topped off with a fruity salsa fresca. We used pineapple, but you can use mango or papaya, if you prefer. Spaghetti squash gets its name because, when cooked, the flesh divides into pretty strings that resemble, you guessed it, spaghetti. It’s a good idea to make the roasted squash a day in advance; that way you can have this dish on the table in under half an hour.
➣Our testers had good results microwaving the spaghetti squash instead of baking it. Since we don’t have microwaves (as we keep repeating), we weren’t able to test that, but do an Internet search for how to microwave a spaghetti squash and have at it. Is it wrong for a cookbook to tell you to Google something? Probably, but no more wrong than having a microwave.
1 spaghetti squash (use one in the 3-pound range)
Tropical salsa fresca: 1 cup chopped tomato (½-inch chunks)
1 cup chopped pineapple, mango, or papaya (½-inch chunks)
1 avocado, peeled, pitted, and cut into ½-inch chunks
¼ cup lightly packed chopped fresh cilantro
Juice of 1 lime
Bean mixture: 1 tablespoon vegetable oil
1 medium-size yellow onion, cut into small dice
2 jalapeños, seeded and chopped small
3 cloves garlic, minced
2 teaspoons coriander seeds, crushed
1½ teaspoons chile powder
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon salt
½ cup red cooking wine
1 cup fresh or frozen corn (if frozen, partially thawed)
1 (15-ounce) can black beans, drained and rinsed (1½ cups)
2 teaspoons hot sauce, or to taste
FIRST, BAKE the squash: Preheat the oven to 375°F. Cut the squash in half across its waist (widthwise). Scoop out the seeds. Prick the squash halves with a fork five or six times. Fill a baking dish with about an inch of water and place the squash cut