laughing_anima (laughing_anima) wrote in vegancooking,
laughing_anima
laughing_anima
vegancooking

Vegan Summer Express? - Mark Bittman

The NYTimes republished Mark Bittman's list-article of "101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less." Last time I saw the same piece, I skimmed a few entries and left on account of all the fish, shrimp, and eggs, but this time I doggedly went through the whole thing looking for vegan or vegan-ish entries. This wasn't completely futile, since Bitteman does do vegan recipes from time to time and generally relies less on meats than most.

The original article: all 101 recipes.

What follows are all the vegan or vegan-ish entries I could find -- I didn't count anything where removing the non-vegan ingredients eliminated most of the dish.



[VEGAN] Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
Excerpts from Mark Bittman's article.

2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water. [Wish he'd given examples of herbs, haha.]

4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.

7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.

13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.

20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.

35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.

38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.

39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón [Also known as paprika -_-] and chopped Spanish chorizo. Heat through.

45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.

48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.

50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear; toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.

64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.

73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.

77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.

88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.

94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot. [I don't know if I can ever overcome my fear of what I imagine this tastes like and actually try making it.]

95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg [replacement, I'd try Ener-G or cornstarch, maybe even some flour], salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.




Well, 19 out of 101 isn't that bad (I guess). Some of theme, like the eggplant, are barely recipes without the step of adding cheese, but they still could be good ideas to jump-start a summer meal.

(x-posted to my journal and linked to in veganpeople.
Tags: -adapting recipes, main dishes-various stuffed things, main dishes-vegetable loaves, noodles, one-pot meals
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