The New Soy Cookbook
In The New Soy Cookbook, Lorna Sass’ mainly vegetarian and mostly cholesterol-free recipes feature soyfoods in a wide range of innovative, internationally inspired dishes. Now the humble bean has an exciting and delicious new appeal!
“… the collection’s variety and overall excellence shine.”
– Publisher’s Weekly“… award-winning author Lorna Sass serves up dishes as appetizing as they are healthful.”
– Health magazine“Lorna Sass is masterful at making these staples new and exciting again …”
– Yoga Journal
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Quinoa Salad with Tempeh Adobo Nuggets
and Lime-Shoyu Vinaigrette
Makes 2 1/2 cups nuggets
Tempeh holds up beautifully to the assertive seasonings of the Latin American kitchen. Once marinated and cooked, these flavorful adobo-red nuggets may be served on their own or on a bed of fried peppers and onions. They make a great filling for tamales and are also tasty tucked into a Kaiser roll with roasted red pepper or shredded lettuce and tomato.
Ingredients
1 1/2 cups quinoa
1 1/2 cups fresh or frozen (defrosted) corn kernels
Tempeh Adobo Nuggets (see below)
1 cup finely diced red bell pepper
1 cup finely diced red onion
1 cup finely minced, tightly packed cilantro
1 to 2 jalapeno chilies, seeded and finely diced
1/4 to 1/3 cup Lime-Shoyu Vinaigrette (see below)
1 to 2 tablespoons freshly squeezed lime juice (optional)
Radicchio leaves, for garnish
Lorenzo, an Ecuadorian farmer who
grows organic quinoa. Photo by Lorna Sass.
Instructions
Quinoa in the raw state has a number of soapy components that must be rinsed away. Most of the packaged quinoa available today is already thoroughly rinsed. In a large sauce pan, bring 3 quarts of water to a rolling boil. Meanwhile, swish the quinoa vigorously in a large bowl of warm water. Drain through a fine-mesh strainer. Repeat this process until the rinsing water remains just about clear. Drain.
Add the quinoa to the boiling water and cook over high heat until almost done, 11 to 12 minutes. Add the corn and cook until the quinoa is tender but still crunchy, about 1 minute more. Using a large, fine-mesh strainer, drain thoroughly, bouncing the strainer up and down to release excess water. Transfer to a large bowl and stir from time to time to accelerate cooling.
When the quinoa stops giving off steam, toss the tempeh nuggets, red bell pepper, onion, cilantro, jalapeño, and enough vinaigrette to coat the ingredients lightly. Add the lime juice to taste, if desired. Serve warm or at room temperature on a bed of radicchio.
Copyright © 2006 Lorna Sass.
Tempeh Adobo Nuggets
Makes 2 1/2 cups nuggets
Tempeh holds up beautifully to the assertive seasonings of the Latin American kitchen. Once marinated and cooked, these flavorful adobo-red nuggets may be served on their own or on a bed of fried peppers and onions. They make a great filling for tamales and are also tasty tucked into a Kaiser roll with roasted red pepper or shredded lettuce and tomato.
Ingredients
8 ounces tempeh, preferably mixed grain
3 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
2 tablespoons shoyu
1 tablespoon mild chili powder
1 to 2 large cloves garlic, peeled and pushed through a press
1 1/2 teaspoons dried leaf oregano
1 teaspoon ground cumin
1 teaspoon pureed chipotle in adobo or 1/8 to 1/4 teaspoon ground chipotle chili (see note) or ground cayenne pepper
Instructions
Cut the tempeh into 3 equal pieces crosswise. Cut each piece in half horizontally to create a total of 6 thin slabs.
Spoon the remaining ingredients into a 1-quart zipper-top storage bag or lidded container. Mix well. Add the tempeh, seal, and shake gentle to coat the pieces. Marinate at room temperature for 1 hour or refrigerate overnight, shaking gently from time to time.
Gently transfer the tempeh to a large nonstick skillet, set over high heat until the tempeh sizzles. Cover, reduce the heat to low, and cook for 3 minutes. Flip the tempeh over, cover, and cook an additional 3 minutes. Uncover and sauté over medium-high heat, flipping the tempeh as needed, until the slabs are browned and crusty on both sides.
Cut the browned tempeh into 1-inch dice. Eight ounces of tempeh yields about 2 1/4 cups nuggets.
Note: Chipotles in adobe is a thick paste of chipotles, onions, garlic, and spices. Look for it in Hispanic groceries and gourmet shops. Chipotle chilies are dried jalapeños that impart a hot, smoky flavor. They may be purchased from gourmet shops either whole or ground. To grind your own, stem and seed the chili, snip it into bits, and grind the bits to a powder in the spice grinder.
Copyright © 2006 Lorna Sass.
Lime-Shoyu Vinaigrette
Makes 3/4 cup
Ingredients
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
2 tablespoons shoyu
2 teaspoons Dijon mustard
Instructions
Put all the ingredients in a small jar and shake well. Use immediately or refrigerate for up to 5 days. Bring to room temperature and shake well before using.
Recipes From Lorna’s Other Cookbooks
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