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Barbecue Baked Beans You don't need to be in the wild, wild West to enjoy these beans. This is my more healthful version of the classic campfire beans. There's no lard in these, but the Fakin Bacon Bits and the barbecue sauce give these beans an authentic Western-style flavor. Makes 8 Servings Preparation Time: 30 Minutes 1 tablespoon olive oil 1 cup Josie's Barbecue Sauce, or your favorite prepared barbecue sauce 1 cup chopped onions 2 cups cooked or canned white beans 2 tablespoons Lightlife Fakin Bacon Bits Sea salt and freshly ground black pepper 1. Preheat the oven to 350°F. In a heavy-duty, oven-safe skillet over medium heat, heat the olive oil. Add the onions and cook, stirring, until translucent, 3 to 4 minutes. Add the beans and bacon bits, and stir for 2 to 3 minutes. Add the barbecue sauce and stir. Season with salt and pepper. Reduce the heat to medium-low, and cook, stirring, for 2 to 3 minutes. 2. Place the beans in the oven for 15 to 20 minutes to bake in the flavors. Mango-Scallion Sticky Rice This is a white rice that hasn't had the starch washed off, which is what make it sticky. It is also called sticky rice. It's great with a stir-fry and goes well with miso sauces. Makes 4 Servings Preparation Time: 45 Minutes 2 1/4 cup water (water and bouillon can be replaced with 2 1/4 cups of vegetable Stock, 1 cup sticky rice (nishiki) 2 tablespoons trimmed and thinly sliced scallions 2 teaspoons vegetarian bouillon 1/2 cup finely diced mangoes (2 cubes) Sea salt and freshly ground black pepper 2 teaspoons rice wine (mirin) 2 teaspoons rice vinegar In a saucepan with a cover, bring the water to a boil. Add the bouillon, wine and vinegar, then add the rice and bring to a simmer. Reduce the heat and simmer uncovered for 5 to 7 minutes. Stir often to keep rice from sticking to the bottom of the pot. Turn off the heat, cover, and let sit for 20 to 25 minutes, or until rice is cooked through. Mix in the scallions and mangoes and fluff with a fork before serving. Season with salt and pepper as desired. Mashed Sweet Potatoes Sweet potatoes aren't just good at Thanksgiving. This delicious mash is a treat all year long! Try it with not so obvious meals such as duck or chicken. Orange juice, soy milk and maple syrup more then make up for the butter and cream usually used in mash potatoes. Makes 6 Servings Preparation Time: 2 Hours 3 medium sweet potatoes (3 pounds), scrubbed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup low-fat, vanilla soy milk Sea salt and freshly ground black pepper 1/4 cup sun-dried cranberries 1/4 cup fresh orange juice (from about 1 orange) 1 tablespoon maple syrup 1. Preheat the oven to 375°F. Roast the sweet potatoes on a baking sheet for 1 1/2 hours. Turn the sweet potatoes once to ensure even cooking. 2. Meanwhile, in a small saucepan, heat the soy milk, but do not boil. Add the cranberries, orange juice, cinnamon, nutmeg, and salt and black pepper to taste. Set aside. 3. When the sweet potatoes are done, remove from the oven and let them cool for 15 minutes. When cool enough to handle, remove the skin. Pass the sweet potatoes through a food mill or mash in a bowl with heavy-duty wire whip. Be patient! The end result is worth the effort. 4. In a bowl, combine the soy milk mixture with the sweet potatoes and mix with a large spoon. Season with salt and pepper. Add the maple syrup and serve warm. Oven-Baked Spiced Yuca Fries After making these, you'll prove to your family and friends that you don't need a deep-fryer to make delicious crispy fries. Yukon Gold potatoes can be substituted for yuca if it's not available. Scrub the skin but do not peel these potatoes. Make extra fries because these are so good everyone will want seconds. Try them with Basic Ketchup. Makes 6 Servings Preparation Time: 30 Minutes 1 pound yuca, peeled, or large unpeeled Yukon Gold Potatoes 1/4 teaspoon chili powder Sea salt and freshly ground black pepper 1 tablespoon olive oil 1/4 teaspoon ground coriander 1. Preheat the oven to 400°F. In a mixing bowl, slice the yuca into 4-inch long by 1/4- to 1/2-inch-thick fries. Toss and coat thoroughly with the olive oil, coriander, chili powder, and salt and pepper to taste. 2. Place the yuca fries on a nonstick baking tray and bake for 10 minutes. Turn over and bake for 10 minutes more. Serve immediately. Roasted Taro Root Taro root is similar to a potato but with more exotic tones. It will spice up any of your fish or poultry dishes. It is especially nice with the Chilean Sea Bass with Chipotle Orange Glaze. Makes 4 Servings Preparation Time: 35 Minutes 1 pound piece of taro root, peeled, or large unpeeled Yukon Gold potato Sea salt and freshly ground black pepper Ground coriander Olive oil Preheat the oven to 350°F. Slice the taro into 4 to 5 thick slices and rub with the olive oil to taste. Add salt, pepper and coriander to taste. Bake for 25 to 30 minutes, or until soft in the center. Root Vegetable Puree Root vegetables are becoming very popular in restaurants. This puree is a surprising switch from mash potatoes. The combination gives this dish a unique taste that is hearty and satisfying. For a spicier puree, add some freshly grated ginger. For a smoother consistency, use a food processor or food mill. Makes 4 Servings Preparation Time: 1 Hour 1 medium parsnip 1 tablespoon extra-virgin olive oil 1 medium celery root 2 tablespoons plain soy milk 1 medium turnip Sea salt and freshly ground black pepper 1/2 medium sweet potato 1. Peel and cut all the root vegetables into large dice. In a saucepan, bring 2 quarts of water to a boil. Add the vegetables and cook for 15 to 20 minutes or until cooked all the way through. 2. Drain the vegetables in a colander and transfer to a mixing bowl. Mash them with a heavy-duty wire whisk and drizzle in the olive oil and soy milk. Season with salt and pepper to taste. Seared Asian Tofu This recipe has satisfied my customs at Josie's the first day we opened our doors. If you've never tried tofu before, I think you'll be surprised at how incredible this tastes. Add this to anything from burritos to stir-fry or as a substitute for meat. Makes 4 Servings Preparation Time: 1 Hour 1 pound firm tofu 1/2 teaspoon sesame oil 1 tablespoon tamari soy sauce 1 teaspoon extra-virgin olive oil 1 tablespoon rice wine (mirin) Freshly ground black pepper 1 tablespoon Thai chili-garlic paste 1. Place the tofu on a paper towel on a plate. Set another plate over the tofu and top with heavy object to remove excess moisture, for about 30 minutes. Slice the tofu lengthwise in 4 equal slices. Place in a shallow Pyrex dish. 2. In a mixing bowl, whisk together all the remaining ingredients. Pour over the tofu. Marinate the tofu for 15 minutes, turning several times to coat. 3. In a nonstick skillet over medium heat, sear the tofu slices for 2 to 3 minutes on each side, or until browned. Slow-Cooked String Beans The slow cooking time allows the electric combination of ingredients really to sink in. This is the kind of dish that tastes even better the next day. Makes 8 Servings Preparation Time: 1 1/2 Hours 1 tablespoon olive oil 1 tablespoon Worcestershire sauce 1/2 cup minced shallots Sea salt and freshly ground black pepper 2 pounds string beans, cleaned and trimmed 1 red bell pepper, julienned 1/4 cup dry cooking sherry 1 teaspoon pure maple syrup 1/4 cup dry white wine 1/2 teaspoon hot sauce, optional 1 tablespoon balsamic vinegar 1. In a heavy-duty saucepan over medium heat, heat the olive oil. Add the shallots and cook, stirring, until golden, 2 to 3 minutes. Add the string beans, sherry, wine, vinegar and Worcestershire. Sprinkle with salt and black pepper, cover and reduce to a low simmer. Cook approximately 1 hour, stirring every 20 minutes. Add 1/4 cup water if necessary. 2. Add the bell pepper and cook an additional 15 minutes, covered. Remove from the stovetop, and add the maple syrup and hot sauce, if desired. Season again with salt and black pepper before serving. Spiced Sweet Potato And Cranberry Couscous Couscous is a terrific and exotic grain. It's easy to make and very healthful. This version is a great side dish with a warm turkey dinner. You can also eat it cold the following day with whatever you are having for lunch. Use it as filler in your favorite wrap. Makes 8 Servings Preparation Time: 30 Minutes 1 medium sweet potato, peeled and diced 1 pound couscous 2 ounces sun-dried cranberries 1/2 teaspoon ground nutmeg 1 tablespoon canola oil 1/2 teaspoon ground cinnamon 3 tablespoons maple syrup 1 tablespoon honey Salt and freshly ground black pepper 2 teaspoons cider vinegar 10 fresh mint leaves, julienned 1. Fill a medium saucepan with 3 1/4 cups of water. Bring to a boil and add the sweet potato. Reduce the heat and simmer for approximately 10 minutes, or until tender. Add the nutmeg, cinnamon, honey and vinegar to the water, and stir. Remove from the heat. 2. In a medium mixing bowl, place the couscous, cranberries, oil and maple syrup, and mix well. Pour the hot liquid with the potatoes over the couscous and mix thoroughly with a fork. Cover with plastic wrap and keep sealed for 5 minutes. Remove the plastic wrap and fluff with a fork. Season with salt, pepper and mint leaves. Soy Creamed Spinach My version of this classic creamed spinach taste better than any one of those fat and dairy-laden steakhouse recipes. My secret is the Pernod, which gives it a special licorice-like flavor. Pernod can be purchased at any liquor store. Makes 6 Servings Preparation Time: 30 Minutes 3 cups frozen chopped spinach (approximately 1 1/2 10-ounce packages) 2 tablespoons Pernod 1 1/2 cups plain soy milk 1 1/2 teaspoons arrowroot 1 tablespoon soy margarine Sea salt and freshly ground black pepper 1/4 cup chopped onions 2 teaspoons minced shallots 1/4 cup soy Parmesan 2 teaspoons minced garlic 1. Defrost the spinach in a colander. Press out the excess moisture. 2. In a medium saucepan over medium heat, heat the margarine. Add the onions, shallots and garlic and cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the pernod to deglaze the pan, and stir. Add the spinach, reduce the heat to medium-low, and cook, stirring, for 5 minutes. 3. Meanwhile, in a small saucepan, bring the soy milk to a simmer. Ina small bowl, mix the arrowroot with 2 teaspoons of water, add the mixture to the simmering soy milk, and stir. 4. Add the soy milk to the spinach and mix thoroughly. Season with the salt and black pepper to taste. Mix in the Parmesan, remove from the stove top, and serve. Steamed Broccoli In Basil, White Wine And Garlic Broth The flavor of broccoli with fresh basil is incredible, and the white wine and garlic combination is not overpowering. This is a great side dish for roasted or grilled meats and seafood. Try some spaghetti or linguine with this dish for a simple but extremely flavorful vegetarian meal. Garnish with soy Parmesan and fresh basil. Makes 4 Servings Preparation Time: 30 Minutes 1 bunch broccoli (approximately 1 1/2 pounds) 1/2 cup white wine Sea salt and freshly ground black pepper 1 tablespoon olive oil 4 cloves garlic, halved 1/4 teaspoon red pepper flakes, optional 1/2 cup packed fresh basil leaves 1. Clean and trim the broccoli. Cut off the large stems, peel and slice. Set the sliced stems aside. Chop the florets in half lengthwise and keep in large clusters. 2. In a shallow saucepan with a lid, heat the olive oil over medium-low heat. Add the garlic and cook, stirring, until golden, about 1 minute. Add the sliced broccoli stems and cook for 5 minutes. Add the basil and wine, and simmer for 2 minutes. Add the broccoli florets, season with salt and black pepper to taste, and add the red pepper flakes, if desired. Add 1/4 cup of water, cover, steam for 6 to 8 minutes, and serve. Sweet Miso-Glazed Eggplant The natural bitterness of the eggplant is the perfect complement to the exotic, sweet taste of the miso. Japanese eggplant is longer and thinner than regular eggplant; it has fewer seeds and less acid. It's great as an appetizer, especially if you're eating sushi. Makes 4 Servings Preparation Time: 1 Hour 2 whole Japanese eggplant 1 tablespoon rice wine (mirin) 1 teaspoon sea salt 1 teaspoon tamari soy sauce 2 teaspoons chickpea miso, or regular miso 1 teaspoon extra-virgin olive oil 1. Slice the eggplant down the middle lengthwise and score on the skin side with shallow X-shaped incisions. Salt the flesh and let it sit for 30 minutes. Rinse well to get all the bitter acid and salt out. Squeeze with paper towels to dry. 2. Preheat the oven to 375°F. In a small mixing bowl, mix together the miso, rice wine and tamari. Set aside. 3. Rub the flesh part of the eggplant with the olive oil and place on a nonstick baking tray. Bake for 20 to 25 minutes or until soft. Remove from the oven. 4. Spread the miso mixture into the eggplant flesh, getting it into the X-shaped incisions. Place in the oven for an additional 10 minutes. Tamari Brown Rice This high-flavored, low-fat rice goes well with every imaginable stir-fry and teriyaki dish. Try serving leftovers the next day, steamed with Tahini Sauce drizzled over it. Makes 16 Servings Preparation Time: 45 Minutes 4 cups brown rice, washed and dried 1/2 cup rice wine (mirin) 1 teaspoon minced garlic 1/2 cup tamari soy sauce 1 teaspoon chopped fresh ginger 1. Place the rice and 6 cups of water in a medium stockpot and bring to a boil. Uncover for 15 minutes, then reduce the heat to medium and simmer uncovered for another 15 minutes. Remove from the stove and cover the pot for 10 minutes. 2. Add the garlic, ginger, wine, and tamari to the rice. Mix thoroughly and cover an additional 5 minutes before serving. Three-Potato Mash A variety of potatoes gives this mash a unique combination of flavors and textures you simply can't get from using just one type. You don't need to add milk and butter to get a rich creamy taste. Keep the skin on the potatoes to preserve all of the nutrients. Makes 10 To 12 Servings Preparation Time: 50 Minutes 1 pound Yukon Gold potatoes Sea salt and freshly ground black pepper 1 pound Idaho potatoes 1 pound red potatoes 2 tablespoons extra-virgin olive oil 1 cup low-fat, plain soy milk 1/4 cup minced fresh parsley 1 medium shallot, chopped 10 fresh tarragon leaves, chopped 2 teaspoons minced garlic 2 fresh sage leaves, chopped 1 tablespoon freshly grated horseradish, optional 1. Scrub and quarter all the potatoes, but do not peel. Place in a medium saucepan and cover with water. Bring to a boil and reduce the heat and simmer for about 40 minutes, or until the potatoes are cooked through. 2. Meanwhile, in a small saucepan, heat the soy milk. Do not boil. Add the shallots, garlic, and horseradish, if desired. Season with salt and pepper to taste. Set aside. 3. In a colander, drain the potatoes thoroughly and place them in a mixing bowl. Add the soy milk mixture and mash well with a heavy-duty wire whip. Drizzle in the olive oil, add the fresh herbs and season with salt and pepper. Serve warm with anything. Tomato And Soy Mozzarella Polenta Polenta is really wonderful as a side dish with almost anything you serve. You can also spread the polenta evenly in a shallow pan, cut it into squares, diamonds or circles and bake in a 350°F oven or on a grill for 30 minutes or until crisp. Try this polenta as a filler for a dairy-free, meatless soy lasagne, alternating layers with Vodka Tomato Soy "Cream" Sauce and soy mozzarella. Try the rice lasagne noodles from De Boles for a wheat-free alternative. Makes 8 Servings Preparation Time: 40 minutes 1 1/2 cups plain soy milk 2 tablespoons soy Parmesan 1 cup yellow quick-cooking fine cornmeal 1/4 cup grated soy mozzarella 1/2 cup tomato sauce In a small, heavy-duty saucepan, bring the soy milk and 1 1/2 cups of water to a boil. Add the cornmeal and mix well with a whisk. Reduce the heat to medium-low and cook, stirring frequently to avoid burning, for 10 minutes. Add the tomato sauce and mix well. Mix in the soy Parmesan and soy mozzarella just before serving. Wasabi Whipped Potatoes This dish goes well with any of the recipes that contain miso. Or, try it with one of the meatloafs for a good old-fashioned home-cooked meal with an Asian twist. For a smoother consistency, use a food processor or food mill to mash the potatoes. Makes 4 Servings Preparation Time: 1 Hour 1 pound Idaho potatoes 1 tablespoon trimmed and thinly sliced scallions 2 teaspoons wasabi powder (or to taste) Sea salt and freshly ground black pepper 1 1/2 tablespoons low-fat, plain soy milk 1 tablespoon soy margarine 1. Peel and dice the potatoes. Place in a small saucepan and cover with water. Bring to a boil and cook for 15 to 20 minutes, or until soft. 2. Drain the potatoes in a colander. In a mixing bowl, combine the potatoes with remaining ingredients and mash with a heavy-duty wire whisk. Serve warm. |
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