Quick Red Bean Dal

Serves 4

One of the most basic Indian dishes, a dal can be a meal in itself or served as a companion to a curried dish. Dals can be made with a variety of different beans or legumes, such as lentils or peas, and can be quick and especially easy to prepare when made with canned beans. For a creamier dal, mash a portion of the beans with a potato ricer or stick blender.

• 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
• 2 tablespoons organic canola oil
• 1 yellow onion, chopped
• 2 garlic cloves, finely minced
• 1 tablespoon finely grated ginger
• 1 (14.5-ounce) can crushed tomatoes
• 2 teaspoons garam masala or curry powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne (or to taste) Salt
• 1/2 cup water
• 2 tablespoons chopped cilantro leaves

Place the kidney beans in a bowl and mash with a potato ricer. Set aside. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cover and cook until softened, about 7 min- utes. Stir in the ginger, tomatoes, garam masala, coriander, cayenne, and salt to taste. Mix well. Add the reserved beans and water and simmer until the mixture is hot and the flavors are well blended, about 15 minutes, stirring frequently. Serve sprinkled with chopped cilantro.

Hunan Fried Rice

Serves 4

This is a flavorful, slightly hot, version of fried rice from the Hunan region of Chi- na, which is known for its spicy dishes. It tastes like restaurant-style fried rice but without the msg and added oil. Omit the cayenne for a mild version.

• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon dark sesame oil
• 1 tablespoon light brown sugar
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1/4 teaspoon cayenne (or to taste)
• 1 pound extra-firm tofu, drained and cut into 1/2-inch dices
• 2 teaspoons cornstarch
• 2 tablespoons organic canola oil
• 1 red bell pepper, chopped
• 1 cup shredded cabbage
• 1/4 cup minced scallions
• 3 cups cold cooked rice

In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic and cayenne. Add the tofu and refrigerate for 30 minutes. Drain the tofu, reserving 1/4 cup of the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat. Heat the canola oil in a large skillet or wok over medium-high heat.

Add the bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and marinade and stir-fry until the liquid is nearly absorbed. Add the rice and stir-fry until heated through and well combined.

Chickpea Falafel

Serves 4

Chickpea patties, or falafel, are popular throughout the Middle East, and are eaten as an appetizer, a snack, in a pita bread sandwich or as a main dish.

• 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1/2 cup chopped onion
• 1 garlic clove, chopped
• 1/4 cup minced fresh parsley
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne (or to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup dried bread crumbs
• Organic canola oil, for frying

In a food processor, combine the chick- peas, onion, garlic, parsley, lemon juice, cumin, coriander, cayenne, salt, black pepper and 1/4 cup of the breadcrumbs and process until well-combined. Taste to adjust seasonings. Form the mixture into patties, using about 2 tablespoons of the mixture for each one. If the mix- ture is not firm enough to shape into patties, add another tablespoon or two of breadcrumbs. Dredge the patties in the remaining breadcrumbs. Heat the oil in a large skillet over medium- high heat. Add the patties and cook 3 to 4 minutes on each side, or until nicely browned. Be careful not to burn. Repeat until all of the falafel are cooked.

Tofu Kaprao

Serves 4

Kaprao is the name of a particularly fra- grant and flavorful Thai basil also known as holy basil. If you can’t find Thai basil (available at Asian markets) you can use another type of basil or even cilantro for a tasty enough dish, but it won’t have the exact nuance of the kaprao basil. Vegetarian oyster sauce can be found in Asian markets or online. Serve over freshly cooked jasmine rice.

• 2 tablespoons organic canola oil
• 1 onion, sliced
• 1 red bell pepper, cut into thin strips
• 2 garlic cloves, minced
• 3 Thai bird chiles, halved lengthwise (or to taste)
• 1 pound extra-firm tofu, cut into 1/2-inch dices
• 3 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon light brown sugar
• 1/4 cup water or vegetable broth
• 1 cup Thai basil leaves, loosely packed

Heat the oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, garlic, chiles and tofu and stir-fry until the vegetables are softened and the tofu is golden, about 5 minutes. Stir in the soy sauce, vegetarian oyster sauce, sugar and water, stirring to coat. Stir in the basil leaves and stir-fry until wilted. Serve hot.

Spicy Bean and Spinach Burritos

Serves 4

For a fresher flavor, substitute a bag of fresh baby spinach for the frozen spinach. For a milder version, omit the chile.

• 1 (15.5-ounce) can pinto beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 serrano or other hot chile, seeded and minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup shredded vegan Monterey Jack cheese, (optional)
• 4 large flour tortillas, warmed Tomato salsa, bottled or homemadeand

Place the beans in a food processor and grind coarsely with short on and off bursts. Set aside. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover and cook 5 minutes, stirring occasionally. Add the chile, cumin, salt and pepper. Stir in the spinach and reserved beans, and cook until hot, about 10 minutes. Remove from heat and add the vegan cheese, if using, stirring to combine well. To serve, spoon equal amounts of the filling mixture in the center of each tortilla. Top with a spoonful of salsa, to taste. Fold the bottom edge of each tortilla up over the filling, then fold the right and left sides to the cen- ter, overlapping the edges.