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…but, what do you eat???

By Justina Walls

Fresh & Fast Vegan Pleasures by Amanda Grant (Marlowe & Company, 2002) was originally published in the United Kingdom in 1999. Although the difference in measuring systems and food descriptions between the UK and the US might dissuade some Americans from considering this book, do not let it dissuade you - this book has been fully "Americanized" and the ingredients and measurements are very easy to follow. Grant has assembled a collection of recipes that are lovely and unique. She includes notes with each recipe, often suggesting variations for each dish, and ideas for presentation. Most of these are not presented in the short excerpts that follow – please see her book for more details.

The book’s introductory sections are short, leaving more room for recipes. Each recipe has preparation and cooking times at the beginning, and a nutritional analysis at the end. She includes menu suggestions for eight "special occasions" including a "dinner for his/her parents" – a creative twist that brought a smile to my face. Grant has written other books, and has appeared regularly on radio and television. She is considered a leading food editor in the United Kingdom. When you enjoy her recipes, you will surely agree that her reputation is well earned!

Crunchy baked tomatoes with lime, onion and chili – p. 44 – serves 4

8 or 12 medium-size vine-ripened tomatoes
Sea salt and freshly ground black pepper
2 bunches of spring onions, finely chopped
1 small red chili pepper, seeded an finely chopped
1 inch piece of fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
2 T. fresh basil leaves, roughly torn
3-½ T (1 ¾ oz.) plain potato chips
Juice 1 lime
Juice of 1 orange
2 T. extra virgin olive oil

Preheat the grill to high. Slice off the tops of the tomatoes, and scoop out the seeds and juice with a teaspoon. Turn the tomatoes upside down as you do so to allow them to drain slightly. Dry the insides of tomatoes with paper towels, and season with salt and pepper.

Combine the spring onions, chili peppers, ginger, garlic and basil, and mix well. Fill the tomatoes with this mixture, then crumble a few chips over the mixture. Drizzle the lime and orange juices and olive oil over the top of each tomato.

Place on the grill for about 2 minutes, until the tomatoes are warm and the onion mixture is just turning golden. Serve immediately.

Balsamic while peach salad with parsley shortcakes – p. 88 – serves 4 servings

Grant notes that she often serves shortcakes instead of bread with salads. The herbs and spices may be adjusted for various dishes, including those that are sweet.

For the shortcakes:

1 ¼ c. (4 ½ oz) plain flour
1 ½ t. baking powder
Pinch of salt
½ t. baking soda
Handful of fresh parsley, roughly chopped
2 T. olive oil
1 T. white wine vinegar
6 T. soymilk

The salad:

½ c. (2 ½ oz.) sesame seeds
4 white peaches
4-½ c. (9 oz.) arugula, roughly torn
Approx. 1 ¼ c. (9 oz) black olives, pitted
4 T. balsamic vinegar
4 T. olive oil
Sea salt and freshly ground black pepper

To make the shortcakes: preheat the oven to 400 F. Line a baking sheet with baking parchment, or brush it lightly with olive oil. Combine the flour, baking powder, salt, baking soda and parsley in a bowl. In a separate bowl, mix together the oil, vinegar and soymilk. Make a well in the middle of the flour, pour in the liquid, and quickly mix everything together. Do not over mix: the dough is ready when no bits are left in the bowl. Drop 16 tablespoons of the dough onto the prepared baking sheets, spacing them a few inches apart. Flatten them gently, and bake for 10-12 minutes, until golden.

While the shortcakes are baking, dry-fry the sesame seeds in a heavy frying pan over moderate heat. Toss or stir frequently for a couple of minutes, until golden. Peel and stone the peaches, and cut them into thin slices. Put the slices in a bowl. Add the arugula and olives.

Mix the vinegar and oil together, and season with salt and pepper. Drizzle the dressing over the peaches, add the sesame seeds, and toss to coat the fruit.

While the shortcakes are still warm, split each one in half horizontally. Spoon a little peach salad on one half, and top with the other half. Serve with any leftover salad as an accompaniment.

Spicy Vegetables and Coconut Cream – p. 130 – serves 4

2 lbs. Mixed vegetables, such as broccoli, carrots, baby corn and tomatoes
2 T. vegetable oil
1 large onion, sliced
2" piece of fresh ginger, peeled and chopped
2 garlic cloves, crushes
1 lemon grass stick, thinly sliced
1 red chili pepper, seeded and finely chopped
2 t. medium curry powder
Sea salt and freshly ground black pepper
7 fl. Ozs. Coconut cream*
1 c. (8 fl. Ozs.) water
Large handful of fresh basil leaves, roughly torn
Large handful of cilantro, roughly chopped
1 ½ c. (12 ozs.) Thai jasmine rice

To serve:

Large handful of fresh basil leaves, roughly torn
Large handful of cilantro, roughly chopped

If using tomatoes, skin them, then roughly chop their flesh. Cut the other vegetables into bite-size pieces.

Heat the oil in a large saucepan. Add the onion, ginger, garlic and lemon grass, and sauté over moderate heat for 5 minutes, until softened. Stir in the chili pepper and curry powder, and season with salt and pepper. Cook for 5 minutes. Add the vegetables, and cook for 5 more minutes, then mix in the coconut cream and water. Simmer gently, covered, for 15 minutes. Mix the fresh basil and cilantro into the vegetables.

Stir the rice into a large saucepan of boiling water, and simmer for 10-15 minutes, until tender. The rice should have a little bite left in it. Drain.

Divide the rice among four warm bowls, and top with the vegetables. Scatter fresh basil and cilantro over the bowls, and serve.

Apricot and raspberry cobbler – p. 215 – serves 4

1 ½ lbs. Fresh apricots, pitted and halved
1 c. (8 ozs.) raspberries
2 T. (1 oz.) sugar
1 c. (3 ½ ozs.) self-rising flour
2 T. (1/2 oz.) ground almonds
¼ t. baking powder
Pinch of salt
½ t. cinnamon
Pinch of grated fresh nutmeg
1 ½ T. turbinado sugar, plus extra for dusting
1 t. vanilla extract
2 T. corn oil
4 T. soy milk

Preheat the oven to 400 F. Put the apricots, raspberries, sugar and water in a saucepan, and cook gently for about 3 minutes, until soft. Pour into an ovenproof serving dish. Set aside.

Sift the flour, almonds, baking powder, salt, cinnamon and nutmeg into a bowl. Stir in the sugar. Make a well in the middle of the dry ingredients. Mix the vanilla, corn oil and milk, and pour the liquid into the well. Mix well, drawing the dry ingredients into the liquid with a wooden spoon. Do not beat. The mixture should take on a dropping consistency Drop 10 small spoonfuls of the mixture on top of the fruit, and dust with a little sugar. Bake for 30-40 minutes, until the topping is risen and golden. Serve warm.

*Coconut cream is available in Asian food stores.

…but, what do you eat???

By Justina Walls