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Remove the cover, add the drained zucchini and sauté for 5 minutes. Add the mole sauce, lower the heat slightly, and stir to completely combine the squash juices with the sauce. Simmer for 10 to 12 minutes until both kinds of squash are tender.

SEITAN IN MOLE SAUCE

SERVES 4 TO 6

TIME: 50 MINUTES, NOT INCLUDING PREPARING MOLE SAUCE

Seared, succulent chunks of seitan and spicy-sweet mole sauce makes one heck of a hearty and warming winter dinner. Serve with a lightly steamed green, such as chard or collards, to offset some of the richness of the mole and seitan.

2 tablespoons peanut oil

1 recipe Simple Seitan (page 131), cut into 1-inch chunks

2 large carrots, scraped and sliced ½-inch thick

1 large onion, diced

½ cup vegetable broth

2 cups Chile-Chocolate Mole (page 210)

PREHEAT A large pot over medium heat. Add 1 tablespoon of the oil and sauté the seitan for 4 to 5 minutes, until it is lightly browned.

Remove the seitan from the pot, set aside, and heat the remaining oil in pot. Add the onion, sauté for 6 to 8 minutes, until soft, add the carrots plus the vegetable broth, and cover. Steam the carrots for 8 minutes, until partially tender, remove the cover, and stir in the seitan and mole sauce. Mix completely and allow everything to simmer over medium-low heat for 10 to 12 minutes, until the carrots are tender.

RED LENTIL-CAULIFLOWER CURRY

SERVES 4 TO 6

TIME: 1 HOUR

There’s always room for one more lentil recipe in the mighty tome that is the Veganomicon! And why not . . . lentils are such a tasty, filling, and fast-cooking legume, it would be stupid not to eat them more often. So here we have a healthy and comforting curry of red lentils, cauliflower, and a sneaky surprise, parsnip. Depending on what kind of curry powder you use, it can be mild or fiery. Serve with basmati rice, steamed chard or spinach, and Poppy Seed-Cornmeal Roti (page 221).

3 tablespoons grapeseed or peanut oil

1 large onion, chopped

1 large chile pepper (jalapeño or serrano), minced

2 large shallots

1 (½-inch) piece fresh ginger, peeled and grated

1 large parsnip, peeled and chopped

2 teaspoons curry powder

½ teaspoon turmeric

½ teaspoon ground cinnamon

½ teaspoon ground cumin

½ teaspoon ground coriander

1½ cups red lentils, sorted and rinsed

4 cups vegetable broth or water

1½-2 pounds cauliflower (about one medium-size head), trimmed and sliced into small florets

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1½ teaspoons salt

HAVE ALL of the ingredients chopped and readily at hand. In a large stockpot, heat the oil over medium heat. Sauté the onion and shallots until tender and translucent, 5 to 7 minutes. Add the grated ginger and chile, and sauté for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the parsnip and stir-fry for another minute.

Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot, raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10 to 12 minutes. They should turn light yellow and look mushy.

Add the cauliflower florets, stirring to coat with the lentils. Partially cover and simmer for 20 to 25 minutes, until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in chopped cilantro, lime juice, and salt.

Allow the curry to sit, covered, for about 15 minutes before serving to allow the flavors to meld and the mixture to cool slightly.

SAUTÉED SEITAN WITH MUSHROOMS AND SPINACH

SERVES 4

TIME: 35 MINUTES

One of our testers remarked that this is how Julia Child would have cooked if she had been vegan. Simple, fast preparation makes this a great choice for a weeknight date or for any time when you want something a little fancy but don’t have much time. Serve over quinoa or mashed potatoes or rice or . . . you get the picture.

1 tablespoon olive oil

2 cups seitan, sliced