Eggplants in Red Wine

Ingredients

1 large eggplant
4-6 tbsp olive oil
2 shallots, thinly sliced
4 tomatoes, quartered
2 garlic cloves, thinly sliced
4 tbsp red wine
2 tbsp chopped fresh parsley, plus extra to garnish
2-3 tbsp extra virgin olive oil (if serving cold)
salt and ground black pepper

Method

1. Slice the eggplant into 1/2-ch thick rounds. Place them in a large colander and sprinkle with 1 —2 tsp salt. Leave to drain for 30 minutes.
2. Rinse the eggplant slices well, then press between several layers of kitchen paper to remove any excess liquid.
3. Heat 2 tbsp of the oil in a large frying pan until smoking. Add one layer of eggplant slices and fry, turning once, until golden brown. Transfer to a plate covered with kitchen paper. Heat more oil in the pan and fry the second batch in the same way.
4. Heat 1 tbsp of oil in the pan and cook the shallots for 5 minutes until golden.
5. Cut the eggplant slices into strips. Add these to the shallots with the tomatoes, garlic and wine. Cover the pan and simmer for 30 minutes, stirring from time to time.
6. Stir in the parsley, and check the seasonings, adjusting if necessary. Garnish with a little more parsley and serve immediately if you want it hot.
7. To serve cold, drizzle a little extra virgin olive oil over the dish and bring it to room temperature before serving.

Makes 4 servings.

Source: The Ultimate Vegan Cooking

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Pearl Barley and Haricot Bean Soup with Mushroom

Ingredients

2 tbsp haricot (navy) beans, soaked overnight
8 cups water or vegetable stock
3 tbsp green split peas
3 tbsp yellow split peas
6 tbsp pearl barley
1 onion, chopped
3 celery sticks, diced or sliced
5 garlic cloves, sliced
2 carrots, sliced
1 large baking potato, peeled and cut into chunks
1/4 oz mixed dried mushrooms ground black pepper
chopped fresh parsley, to garnish

Method

1. Put the beans in a large pan, cover with water or vegetable stock and bring to the boil. Boil for 10 minutes, then skim any froth from the surface. Add the green and yellow split peas, pearl barley, onion, celery and garlic.
2. Bring the mixture to the boil, then reduce the heat, cover and simmer gently for about 1-1/2 hours, or until the beans are tender.
3. Add the carrots, potato and dried mushrooms and cook for a further 30 minutes, or until the beans and vegetables are tender.
4. Season to taste, then ladle into bowls, garnish with parsley and serve with rye or pumpernickel bread.

Makes 6 servings.

Source: Vegan Cooking

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Herb and Sundried Tomato Polenta with Fried Tomatoes

Ingredients

3 cups vegetable stock
1 tsp salt
1 cup polenta
4 sun-dried tomatoes, chopped
2 tbsp soya margarine
5 tbsp chopped mixed fresh parsley, thyme, chives and basil, plus extra, to garnish
olive oil, for greasing and brushing
4 large plum or beefsteak tomatoes
salt and ground black pepper

Method

1. Prepare the polenta in advance. Place the stock or water in a heavy pan, with the salt, and bring to the boil. Lower the heat, slowly pour in the polenta and stir with a wooden spoon.
2. Stir the mixture constantly, using a figure-eight action, over a medium heat for 5 minutes, until the polenta begins to thicken and come away from the sides of the pan.
3. Add the sun-dried tomatoes to the polenta. Stir the mixture thoroughly so the tomatoes are well combined.
4. Remove from the heat and continue stirring for another minute or two. Stir it the soya margarine, freshly chopped parsley, thyme, chives and basil, and season with black pepper.
5. Transfer the mixture into a wide, greased tin (pan) or a glass or ceramic dish. Using a flexible spatula, spread the polenta mixture out evenly in the tin. Cover the surface closely with baking parchment, then put it in a cool place until it has set completely and is cold.
6. Turn out the polenta on to a board and stamp out eight rounds using a large biscuit or cookie cutter. You can also cut the polenta into eight squares with a knife, if you prefer. Brush with oil.
7. Heat a griddle pan and lightly brush it with oil. Cut the tomatoes in two, then brush them with oil and sprinkle with salt and pepper. Cook the tomato halves and polenta patties on the pan for 5 minutes, turning them once. Serve garnished with fresh herbs.

Makes 4 servings.

Source: Vegan Cooking

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Dolmades

Ingredients

20 vacuum-packed vine leaves in brine
1/2 cup long grain brown rice
1-1/2 tbsp olive oil
1 small onion, finely chopped
1/2 cup pine nuts
3 tbsp raisins
2 tbsp chopped fresh mint
1/2 tsp ground cinnamon
1/2 tsp ground allspice
2 tsp ground sumac
2 tsp lemon juice
2 tbsp tomato puree (paste)
salt and ground black pepper
lemon slices and mint sprigs, to garnish

Method

1. Rinse the vine leaves well under cold running water, then drain.
2. Bring a pan of lightly salted water to the boil. Add the rice, lower the heat, cover and simmer for 10-12 minutes, or until almost cooked. Drain.
3. Heat 2 tsp of the olive oil in a non-stick frying pan, add the onion and cook until soft.
4. Stir in the pine nuts and cook until lightly browned, then add the raisins, chopped mint, cinnamon, allspice and sumac, with salt and pepper to taste. Stir in the rice and mix well. Leave to cool.
5. Line a pan with any damaged vine leaves. Trim the stalks from the remaining leaves and lay them flat. Place a little filling on each. Fold the sides over and roll up each leaf neatly. Place the dolmades side by side in the leaf-lined pan, so that they fit tightly.
6. Mix 1-1/4 cups water with the lemon juice and tomato puree in a small bowl. Whisk in the remaining olive oil until the mixture is well blended.
7. Pour the mixture over the dolmades in the pan and place a heatproof plate on top to keep them in place.
8. Cover the pan and simmer the dolmades for about 1 hour, or until all the liquid has been absorbed and the leaves are tender.
9. Transfer the dolmades to a platter, garnish with lemon slices and mint sprigs and serve hot or cold.

Makes 4 to 5 servings.

Source: The Ultimate Book of Vegan Cooking

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Vegan Fried Rice Bowl with Baked Tofu

Ingredients

1 package (14-ounce) extra-firm tofu, drained
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons tamari
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
3 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon sriracha
1 tablespoon peanut oil
1 cup chopped cabbage
½ red bell pepper, seeded and diced
1 cup snow peas, halved
3 scallions, diced
1/2 cup peas
4 cups cooked brown rice
1 teaspoon sesame oil and 3 tablespoons white sesame seeds to garnish

Method

1. For the tofu, press for 20 minutes, then cut into bite-size cubes. In a shallow bowl, place tofu cubes. In a separate medium bowl, whisk together tamari, vinegar, oil, maple syrup, mustard, salt, and pepper. Pour over tofu and toss well to ensure all cubes are covered. Refrigerate for 20 minutes, tossing again after 10 minutes.
2. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
3. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake for 25 minutes, flipping every 10 minutes until golden brown, crispy on edges, and chewy in center. Immediately sprinkle with salt and pepper while still hot.
4. In a small bowl, whisk tamari, hoisin, vinegar, garlic, ginger, and sriracha, and set aside.
   
5. In a skillet over medium-high heat, warm oil and add cabbage, bell pepper, and snow peas. Cook for 3 minutes, stirring frequently, until vegetables start to soften.

6. Add scallions and peas and cook for 1 minute while stirring.
7. Add sauce to vegetables and stir to coat. Add rice and stir until evenly coated in sauce. Cook for 4 minutes to heat through.
8. To serve, divide fried rice among 6 bowls. Top with tofu, a few dashes of sriracha, sesame oil, and sesame seeds.

Makes 6 servings.

Source: Veg News magazine

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