lentils become very tender.
Meanwhile, heat the remaining 1 teaspoon of oil in another pot or skillet over medium heat. Add the black mustard seeds and curry leaves. When the mustard seeds begin to sizzle and pop, add thetomatoes, a pinch of salt, and the sambar powder, and stir to combine. Cook, stirring occasionally, until the tomatoes become soft, for 8 to 10 minutes.
Now that your lentils are completely cooked, mash them against the side of the pot with the back of a wooden spoon to help thicken the soup. Add the tomato mixture, tamarind paste, and beans, and simmer for 8 more minutes. If the soup is too thick, add as much of the remaining 1 cup of vegetable stock as you want. There is no hard-and-fast rule for thickness, just personal preference. When the green beans are tender, the soup is done. Season with salt and pepper to taste.
WTF is sambar powder?
Also known as sambar masala, sambar powder is a combination of Indian spices, including fenugreek, coriander, and turmeric. It lends great flavor and a little heat to the soup. You can find it at an Indian market or on the interwebs.
WE ALL KNOW WHAT SALAD IS. We all know that it’s good for us, and we do our best to eat it every day. But many of us do our salads — and ultimately, ourselves — a supreme injustice: we use store-bought dressing. You may already be hip to the fact that we should not be consuming things like calcium disodium ethylenediaminetetraacetic acid, apocarotenal, or Red 40… I mean, c’mon, how can you eat a color? I don’t really know what any of these are, and they sure don’t sound like food, but they are passed off as it in popular store-bought salad dressings all the time.
The entree salads in this chapter show you that a salad dressing should contain very few, easily pronounceable ingredients. For instance, a vinaigrette needs only an acid (vinegar or citrus), a fat (any oil, from canola to extra-virgin olive), herbs, spices, and maybe a sweetener (agave or maple syrup, or sugar). To aid in emulsification and to add another layer of flavor, a small amount of Dijon or grain mustard can be added as well. You can even go creamy by adding a little pureed silken tofu or vegan mayo to the mix. The point is: There’s a bunch of bad shit out there. You can easily make your own salad dressings at home, in very little time, with very little effort. You also don’t have to drop a ton of coin on those organic allnatural dressings in the hippie section of the store, when you could be spending it on much more important things…like wine.
ET TU, TEMPEH?
Quod optimum salad. Google translator solebam interpretari ut vertat. Puto ea fere fecit.
Makes 2 entrees or 4 appetizers
One 8-ounce package tempeh
½ cup balsamic vinegar
½ cup low-sodium tamari or soy sauce (see WTF, page 25 )
1 tablespoon Blackened Seasoning (see recipe, page 210 )
Extra-virgin olive oil
1 small head romaine lettuce or ½ large head, roughly chopped
1 cup Creamy Caeser Dressing (recipe follows)
2 cups Croutons (recipe follows)
2 tablespoons Parmesan Topping (see recipe, page 211 )
Cut the tempeh into thin squares. In a zip-top bag, combine the vinegar and tamari, and add the tempeh squares. Gently slosh the tempeh around so it gets coated, squeeze the bag to suck out as much of the excess air as possible, and let marinate in the fridge for 1 to 4 hours. Remove the tempeh squares from the marinade and pat dry. Coat with the blackened seasoning and a little olive oil. Heat a medium skillet over medium-high heat, and cook the oiled and seasoned tempeh for 2 to 4 minutes, or until blackened on one side, then flip and repeat. Then cut the tempeh into bite-size pieces.
Finally, toss the lettuce with the dressing, and top the salad with the tempeh, croutons, and parmesan topping.
CREAMY CAESAR DRESSING
Makes 2 cups
1 cup whole raw cashews
4 ounces soft silken tofu
1½ tablespoons fresh lemon juice
1½ teaspoons extra-virgin olive oil
1 tablespoon nutritional