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COMBINE all ingredients for the marinade in a glass pie plate or small casserole. Place the mushrooms upside down in the marinade and spoon a lot of the marinade into each cap to form a small pool. Preheat the oven to 400°F and marinate for about 20 minutes.

Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over, and cook, uncovered, for another 10 minutes. If you’re using your portobello as a burger, just put that puppy between a bun with some lettuce, tomato, Vegenaise, and avocado, and call it a day. If using for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.

EASY STIR-FRIED LEAFY GREENS

SERVES 4 6

TIME: 20 minutes

Eating enough green, leafy vegetables through the week can be a challenge for even the most dedicated vegan or vegetarian. While we’re repeat customers when it comes to spinach, collards, and kale, there’s a whole world of Asian and other greens that pack nutrition and flavor yet all too often don’t get enough face-time on our dinner plates.

Spicy mustard greens, crisp Chinese broccoli, sweet chard, and others really cook up quickly and easily when stir-fried with a touch of ginger, garlic, and soy sauce. There’s no sticky, overly sweet sauce in this recipe, just clean flavors and bright, crunchy greens that cook in less time than it takes to steam rice or fry a main-dish protein.

1 pound dark, leafy greens, such as: mustard greens,

Chinese broccoli, large bok choy, chard, water spinach, dandelion greens (use 2 pounds), water-cress (use 2 pounds), green choy sum, etc.

2 tablespoons peanut oil

3 cloves garlic, minced finely

½-inch cube ginger, grated

1 tablespoon rice cooking wine, cooking sherry, or mirin

2 teaspoons soy sauce

Pinch of sugar

1 teaspoon toasted sesame oil or chile-sesame oil (optional)

HOLDING THE greens together in bunches, slice into 1- or 2-inch-wide sections. If the greens have any thick stems or bottoms, remove and place the stems in a bowl separate from the leafy green tops. Wash and dry both bowls of greens, and shake off any excess water.

In a large, nonstick skillet or wok, heat the peanut oil over medium-high heat. Add the garlic and ginger; cook, stirring constantly, for 30 seconds. Add the thick stems and stir-fry for about 1 to 2 minutes until stems begin to soften.

➣Any leafy green can be prepared this way, so if you see something new and interesting at the farmers’ market, don’t hesitate to experiment with this recipe. Also, asparagus and green beans can be prepared in this manner. Just trim any overly tough stems and allow a slightly longer cooking time, depending on your desired degree of crispness.

➣We’ve included instructions on preparing greens with thick, juicy stems. This is not necessary when cooking thin-stemmed vegetables such as water spinach, watercress, or dandelion, so skip the step of separating stems from leaves.

➣Tongs are the ideal tool to use when sautéing leafy greens.

Add the leafy tops, stirring constantly for another 2 to 3 minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar, and chile-sesame oil. If the leaves are very large and piled high in the pan, cover the pan for 1 to 2 minutes to sweat and wilt them so that they can be easily stir-fried. Stir to combine all the ingredients. Stir-fry until the vegetables are bright green and the stems are tender but still slightly crisp. Remove from the heat and serve immediately.

GRAINS

BROCCOLI POLENTA

SERVES 4 TO 6

TIME: 70 MINUTES

Broccoli gives polenta a great texture. It just makes it, like, “RAR!” That’s the only way we can describe it. We’re giving you several options for molding and serving the polenta once it is prepped; try them all and see what you like best. You can serve this as a main dish with any of the marinara sauces or pesto, or serve it as a base for either the Braised Seitan with Brussels (page 182) or the Sautéed Seitan with Mushrooms and Spinach (page 187). If you