Veganomicon: The Ultimate Vegan Cookbook Part 52

SERVES 4 - 6.

TIME: 45 MINUTES.

Savory, tangy, and sweet, these Indian-inspired lentils are simple to prepare while cooking any basmati-type rice and vegetable side dish. We like them served over basmati rice with Poppy-Seed Cornmeal Roti (page 221).

For best results, use a small lentil that keeps its shape during cooking, such as black or green lentils. Brown lentils can be used but tend to get a little mushy, which isn't a bad thing but we just thought we'd let you know.

3 tablespoons coconut or peanut oil

3 cloves garlic, minced

-inch cube fresh ginger, peeled and minced

1 large onion, diced

1 teaspoon garam masala

teaspoon whole c.u.min seeds

Generous pinch of cayenne

1 cup dried lentils, picked over and rinsed

2 cups vegetable broth or water

2 teaspoons concentrated tamarind syrup or paste

1 tablespoon pure maple syrup or agave nectar

2 tablespoons tomato paste

teaspoon salt

IN A heavy-bottomed medium-size pot with a lid, melt the coconut oil over medium heat. Add the garlic and ginger, and let sizzle for 30 seconds. Add the onion and fry until translucent and soft, 2 to 3 minutes. Stir in the garam masala, c.u.min seeds, and cayenne, and stir for another 30 seconds until the spices smell fragrant. Add the lentils and vegetable broth, increase the heat to high, and bring the mixture to a boil. Stir and lower the heat to medium-low. Partially cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils have absorbed most of the liquid and are very tender. The lentils will be very thick; add a few tablespoons of water if a thinner consistency is desired.

In a small cup or bowl, combine the tamarind, maple syrup, tomato paste, and salt. Use a rubber spatula to sc.r.a.pe all of the mixture into the lentils; stir to completely dissolve the flavorings. Simmer the mixture for another 4 to 6 minutes, stirring occasionally. Adjust the salt to taste and serve immediately.

CHICKPEAS ROMESCO.

SERVES 4 TO 6.

COOKING TIME: 50 MINUTES.

If these chickpeas could talk, they'd probably be a little fresh and need at least a PG-13 rating due to extreme sauciness. (On the other hand, if chickpeas could talk they probably wouldn't be vegan anymore.) Yet these delicious chickpeas-gently simmered in a savory tomato sauce with roasted red peppers and ground almonds-make a great family dinner or potluck dish nonetheless. Pair this Spanish-style entree with Saffron-Garlic Rice (page 119) and your favorite steamed green vegetable or simple salad.

cup sliced almonds

1 (28-ounce) can diced tomatoes (fire-roasted are especially good here)

2 roasted red bell peppers, homemade (page 33) or store-bought

3 tablespoons olive oil

3 cloves garlic, minced finely

2 shallots, minced finely

1 red serrano chile, seeded and minced finely (leave some seeds if more heat is desired)

cup white wine or vegetable broth

2 teaspoons red wine vinegar

2 teaspoons sugar

1 teaspoon dried thyme

teaspoon dried rosemary, crumbled

2 (15-ounce) cans chickpeas, drained and rinsed

teaspoon salt, or to taste

Freshly ground pepper