Veganomicon: The Ultimate Vegan Cookbook Part 17

1 cup finely diced carrots

4 cloves garlic, chopped finely

2 dried bay leaves

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons paprika (smoked paprika if you've got it)

3 sprigs fresh thyme

1 teaspoon salt

1 (15-ounce) can diced tomatoes

2 (15-ounce) cans black-eyed peas, drained and rinsed (about 4 cups)

cup chopped fresh parsley

PREHEAT THE oven to 350F and grease a 9 13-inch ca.s.serole dish with a little olive oil. Bring a large pot of water to a boil.

Cut the peppers in half lengthwise through the stem end. For aesthetic purposes, try to leave the stem intact on one side; if you can't manage it, no love lost. Remove the seeds and membranes. Submerge the peppers in the boiling water and cover. Let them boil for 5 minutes, then drain them immediately and rinse with cold water to cool them down a bit.

Meanwhile, heat the oil in a large skillet over medium-high heat. Saute the onions, jalapenos, and carrots for about 10 minutes. You want the veggies to brown, especially the carrots. If it looks like they are steaming rather than browning, then raise the heat a bit. Add the garlic about 5 minutes into the cooking process.

Add the bay leaves, the other herbs and spices, and the salt; saute for 1 more minute. Add the tomatoes and peas, stir and cover, and cook for 10 minutes. If it seems too liquidy then remove the cover and cook long enough to reduce some of the liquid. Mix in the parsley.

Remove the bay leaves and thyme sprigs. The mixture will be hot, so we find it's easier to just remove the herbs while filling the peppers; just be on the look-out for them.

Spoon a little less than cup of the veggie mixture into each pepper half. Again, the filling will be hot, so be careful while you are handling it. Place the pepper halves in the ca.s.serole dish and bake for about 25 minutes.

CURRIED CARROT DIP.

MAKES 2 CUPS.

TIME: 25 MINUTES, PLUS CHILL TIME.

Don't let the simple ingredients fool you-this is a delicious, full-flavored dip, perfect for spreading on crackers or pita bread. We use only a touch of garlic here because raw garlic tends to overpower things, so taste first before deciding there isn't enough.

1 pound carrots, peeled and cut into -inch chunks

cup roasted sunflower seeds (salted are okay, just add less salt)

2 teaspoons grapeseed or other vegetable oil

teaspoon minced garlic

1 teaspoon curry powder

teaspoon ground c.u.min

teaspoon salt

1 tablespoon fresh lemon juice

BRING A small pot of water to a boil. Boil the carrots for 7 to 10 minutes, until soft. Drain and let cool just until they are no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, sc.r.a.ping down the sides of the processor as you go.

Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

Variation: Caraway-Parsley-Carrot Dip: Omit the curry and c.u.min. Place teaspoon of caraway seeds in the food processor along with the sunflower seeds. Add cup of loosely packed fresh parsley after everything has been blended, and pulse until it is chopped finely.

WHITE BEAN AIOLI.

MAKES 1 CUPS.

TIME: 10 MINUTES.

Traditionally, aioli is a garlicky mayonnaise, but we love this version made of white beans, olive oil, fresh lemon juice, and lots and lots of garlic. It's great for serving with grilled or roasted vegetables; for spreading on sandwiches, bruschetta, or pitas; or as a creamy topping on burgers. The garlic flavor is very strong, so a little goes a long way.

1 (15-ounce) can navy or great northern beans, drained and rinsed

2 tablespoons lemon juice (juice from lemon, depending on your lemon)

teaspoon salt

Several pinches of freshly ground black pepper

cup olive oil