Vegan

One evening not long ago, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I was compelled to compose a recipe for it, and have followed it many times since.

Chow fun is indeed fun chow when you’re in the mood for tasty Asian-style fare.

Here’s an offbeat way to present a stir-fry. Tofu-filled ravioli are like little dumplings in this dish. Do try to use hoisin sauce to finish the dish. It creates a nice brown glaze and adds just the right flavor kick to the mild ravioli.

Here’s one of my favorite uses for a terrific product, Tofurky sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal.

A pleasing composition using a minimum of exotic ingredients, this traditional Asian dish becomes somewhat offbeat through the use of fresh tomatoes and basil.

Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true of this pleasantly offbeat noodle dish, which is seasoned with both soy sauce and curry.

Here is a pleasing variation on this popular Thai noodle dish. Though the dish is more than fine without it, do try to use fresh lemongrass if possible, as it adds a subtle flavor and scent. Many supermarkets now carry this once-exotic item. But don’t worry if you can’t find it; I’ve made the recipe with and without, and it’s good either way.

This dish has proven a big hit in my home. You can get all the ingredients in the Asian foods section of any well-stocked supermarket or natural foods store.

Don’t be daunted by the list of ingredients used here; it all comes together quickly, as the idea is to cook everything as briefly as possible. Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious.

Spicy Tofurky sausages make a bold statement in this easy lentil stew. If you can find beluga lentils, use them—they give this dish extra visual appeal.

Since my family loves lentils, I keep a few cans of organic canned lentils on hand to use when we want a meal with this nourishing legume in a hurry. To make this dish a little fancier, try using beluga lentils, as I’ve recommended in earlier recipes. These diminutive, gleaming black lentils contrast attractively with the spinach and dried tomatoes.

This colorful, subtly sweet-sour bean dish provides a nice contrast to mild pasta, potato, or grain dishes.

It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well indeed. Its flavors are modeled on those used with adzuki beans, small red beans used in Japanese cuisine.

I fully admit that this recipe screams “emergency dinner!” But it’s spicy, hearty, high in protein, and best of all, ready for the table in about twenty minutes. Some nights, you need a main dish like that, and this one never disappoints.

Here’s my favorite recipe from this book’s predecessor, Vegetarian Express, now out of print. I just had to bring it forward to this book; it’s one of those dishes that saves the day when you’re low on fresh groceries, since it’s made largely of pantry and freezer staples. It’s also a reliable dish for feeding last-minute company. In this slightly updated version, I’ve added homemade vegan sour cream (which is entirely optional, but adds a big “yum” factor to the dish) and a variation of an added vegetable layer.

Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here.

This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

Juicy orange sections and mint add a surprising twist to this hearty dish of black and white beans.

Curry-scented chickpeas perch prettily atop a bed of chutney-flavored bulgur, making for a highly appealing grain and legume combination.

This may be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes.