Veganomicon: The Ultimate Vegan Cookbook Part 39

About 10 minutes before the lentils are done, preheat a medium-size saucepan over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute for a minute more.

Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.

Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. We like to serve these open faced, a scoop of Sn.o.bby Joe on each slice of bun.

BEANBALL SUB.

MAKES 4.

TIME: 40 MINUTES.

This is a conglomeration of a few recipes from the cookbook that also would make great use of leftover Beanb.a.l.l.s (page 189).We throw in a handful of spinach just for posterity; you need not be so healthy if you don't feel like it. Also, if you don't want to make the Pine Nut Cream (page 164) and just want to use soy cheese, we won't judge you.These would be perfect for a Super Bowl party, or since you are vegan and hate football, a n.o.bel Prize party. Ooh, we can't wait to see who wins for physics this year!

1 recipe Beanb.a.l.l.s (page 189)

1 recipe (4 cups) Marinara Sauce, or any of the variations (page 205)

1 recipe Pine Nut Cream (page 164)

4 hoagie rolls, split open

2 cups fresh spinach leaves, well washed

PREPARE THE recipes of the first three components. Preheat oven to 350 F. Place Beanb.a.l.l.s on a tray and top with about 1 cup of marinara and all of the pine nut cream. Bake for 20 to 25 minutes, until pine nut cream is lightly browned. Spread more marinara sauce on one side of each roll and distribute the Beanb.a.l.l.s evenly among the sammiches, layering the spinach leaves over them. Top liberally with more marinara sauce. Close your sammiches, slice in half on the diagonal, and serve.

CHILE CORNMEAL-CRUSTED TOFU PO' BOY

SERVES 4.

This is another sammich that uses various recipes from this cookbook. Crusted tofu and creamy coleslaw meet a spicy chipotle mayo and a pickle.We know that po' boys usually don't have pickles, so save your e-mails! We just can't resist them.

1 recipe Chile Cornmeal-Crusted Tofu (page 125)

1 recipe Creamy Coleslaw (page 102)

Chipotle Mayo (page 101)

Sandwich pickles

2 (12-inch) loaves of French bread, sliced in half and split open

PREPARE THE recipes of the components. Spread mayo on the bottom halves of the bread and place the tofu, then the coleslaw, then the pickles on the bread. Spread some mayo onto the top half of the bread, close the sammiches, slice in half on the diagonal, and serve.

ROASTED EGGPLANT AND SPINACH m.u.f.fULETTA SANDWICH.

SERVES 4.

TIME: 45 MINUTES, PLUS 3 HOURS MARINATING TIME.

Only olive lovers need apply! This monster-size, New Orleans cla.s.sic sandwich is drenched in a luscious multi-olive "salad" that-thanks to a long steep in the fridge-penetrates every succulent inch.The original is a medley of meat products; our version is stuffed to near-bursting with roasted eggplant, sweet peppers, and fresh sweet spinach. Take this st.u.r.dy sandwich along to your next picnic or the beach, or drop (wrapped very tightly) into a backpack for a long bike ride.The longer it sits in a chilled environment, the better it will taste. It's really a meal in of itself but would be really nice with a little sangria and veggie crudites.

Mixed Olive Salad Relish: 1 cup pitted kalamata olives

1 cup pitted green olives

cup coa.r.s.ely chopped Italian parsley

4 cloves pickled garlic

cup sun-dried tomatoes, oil-packed or dried and reconst.i.tuted (about 10 tomatoes)

4 teaspoons red wine or white balsamic vinegar

1 teaspoon dried, crumbled rosemary

1 teaspoon dried, crumbled thyme

1 teaspoon celery seed

1 teaspoon dried, crumbled oregano

1 teaspoon dried, crumbled basil

cup extra-virgin olive oil

Sandwiches: 1 smallish eggplant (less than 1 pound)

3 tablespoons extra-virgin olive oil