Veganomicon: The Ultimate Vegan Cookbook Part 97

Meanwhile, preheat a large skillet over medium heat. Saute the onion and mushrooms in the oil for 5 to 7 minutes, until the mushrooms are tender and the onions are softened but still have some crunch. Add the garlic and ginger, and saute for another minute.

Add the mirin, water, and miso, and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture around with tongs until the kale has wilted. Add the noodles and use a pasta spoon to stir them into the broth for about 2 minutes.

Divide the udon and vegetables among bowls and spoon some broth over each serving.

SAUCES AND FILLINGS.

HERE YOU'LL FIND toppings and fillings we use throughout the book, but more important, you'll find sauces. We are going to go out on a limb and say that the sauce can make or break your cooking. Watch as you transform mere mortal vegetables into the foods of G.o.ds and G.o.ddesses! Marvel as your pasta goes from "Pasta again?" to "Pasta again!"

Consider this chapter a master cla.s.s in sauce making. In fact, go ahead and call yourself a saucier just because you've glanced at it. Every culture in the world has its trademark sauce, making this section truly transcontinental. Not only is the perfect marinara now within your reach but you'll learn to make a roux, the toasted fat- and flour-based sauce that is the mama of French cooking; our spin on pesto, the cla.s.sic Italian paste of herbs, nuts, and garlic; two kinds of mole, the cla.s.sic Mexican blend of chiles and chocolate as well as a green one that uses pumpkin seeds; and barbecue sauce that is sure to get the kids lickin' their fingers.

Most of these sauces take less than twenty minutes to prepare and require minimum equipment for prepping, so stop pushing your food around on your plate barren, lonely, unsauced, and unloved. It's time to get saucy!

MUSTARD SAUCE.

MAKES ABOUT 1 CUPS SAUCE.

TIME: 20 MINUTES.

For mustard lovers only! Add a little elegance to your meal with this thick, tangy and savory sauce that's great over Chickpea Cutlets (page 133), baked or broiled tofu, and roasted vegetables-especially asparagus.

2 tablespoons cornstarch

cup vegetable broth

3 cloves garlic, minced

teaspoon dried thyme

1 tablespoon olive oil

cup sherry cooking wine

1 tablespoon soy sauce

cup whole-grain Dijon mustard

1 tablespoon lemon juice

2 tablespoons capers (with brine)

MIX THE cornstarch with the vegetable broth in a measuring cup and set aside.

In a small saucepan over medium heat, saute the garlic and thyme in the olive oil for about a minute.

Add the wine and soy sauce, and raise the heat to high. Once the mixture is boiling, lower the heat to medium and simmer, to reduce for about 4 minutes. Add the vegetable broth mixture, mustard, lemon juice, and capers. Stir often, using a whisk. Once the sauce is bubbling, lower the heat to low and simmer for about 3 minutes. The sauce should be on the thick side.

Let cool a bit before serving; this sauce tastes great just above room temperature.

RED WINE ROUX.

MAKES 2 CUPS SAUCE.

TIME: 15 MINUTES.

This luscious, French-inspired sauce packs a rich bouquet of flavors. Serve on anything seitan, tempeh, roasted cauliflower, or mashed potatoes. Our favorite way by far is to served on Chickpea Cutlet (page 133) and a side of French-Bakes (page 33) for a real un-meat and potatoes meal with just a touch of cla.s.s.

This sauce will thicken considerably as it cools and may form a skin on top. Don't worry, just give it a good whisk and reheat over a low flame.

For best results, try to mince the vegetables as small as possible. Also, very dry wines taste best in this sauce.

1 cups boiling water

1 vegetable bouillon cube

2 tablespoons nonhydrogenated vegan margarine

3 tablespoons all-purpose flour

3 large shallots, minced finely

cup finely minced celery

1 clove garlic, minced

cup dry red wine

1 bay leaf

1 teaspoon dried marjoram

teaspoon dried thyme

teaspoon dried rosemary, crumbed between your fingers

2 tablespoons minced fresh chives