INGREDIENT NOTES Bean thread noodles (also called cellophane or glass noodles) are available in most large supermarkets and in Asian groceries. They’re made from green mung beans and become glossy and transparent when cooked.
Veggie crumbles are made of textured soy protein and textured wheat protein. Yves Ground Round and Lightlife Smart Ground are brands we recommend. Most packages are 12 ounces, more than this dish requires, but leftovers are good in sautés or in tomato sauce. If you can’t find veggie crumbles, substitute grated tofu or seasoned tofu.
serving & menu ideas
Top Jop Chai with chopped scallions and/or toasted sesame seeds and spark things up with Chinese chili paste or chili oil on the side. Kim chee (spicy pickled vegetables), which can be purchased in many supermarkets and Asian specialty shops, is a hassle-free side dish or first course.
spring vegetable sauté
The glistening vegetables in bright shades of green and orange in this garlicky dish are a reminder that summer’s just ahead. Frozen shelled edamame (fresh soybeans) are available in natural food stores and many supermarkets. We like to keep a bag on hand to add to soups, stews, and sautés.
SERVES 4
TIME: 35 MINUTES
4 medium carrots
1 bunch of asparagus
1 14-ounce can of artichoke hearts
1 bunch of scallions
2 tablespoons olive oil
4 garlic cloves, minced or pressed
1 teaspoon dried thyme
½ teaspoon salt
1 tablespoon unbleached white flour
1 cup vegetable broth
2 tablespoons fresh thyme
1 cup frozen shelled edamame (optional)
shaved Parmesan or Pecorino Romano cheese (optional)
Have all of the ingredients prepared and close at hand before you start to sauté. Peel the carrots and cut them in half lengthwise (into quarters if they are very large) and then into ½-inch chunks (about 2 cups). Break off the woody stems of the asparagus, rinse, and cut into pieces about 2 inches long (about 3 cups). Drain the artichoke hearts and cut into quarters. Cut the scallions into inch-long pieces.
Warm the oil in a large skillet on medium-high heat. Add the garlic, dried thyme, and salt and sauté for just half a minute. Stir in the carrots and asparagus and sauté for about 2 minutes. Stir in the artichoke hearts, cover, and simmer on low heat until the vegetables are crisp-tender, about 2 minutes. Using a slotted spoon, lift the vegetables out of the pan juices into a bowl and set aside.
Turn up the heat to high and whisk the flour into the juices in the skillet. Add the vegetable broth and stir until the liquid bubbles and thickens. Add the scallions, edamame, and fresh thyme, and stir in the cooked vegetables. Cook until everything is well coated and hot. Add salt to taste. Serve topped with shaved cheese if you wish.
INGREDIENT NOTES Try green beans instead of asparagus, dried or fresh dill instead of thyme, frozen baby lima beans or peas in place of edamame, baby carrots instead of chopped (pick out uniformly sized ones).
serving & menu ideas
Serve on rice, bulghur, or couscous, or in a bowl with bread. A light spring meal like this one deserves Chocolate Ricotta Pudding for dessert.
saucy hungarian eggplant
A hearty stew with a robust taste, just right with the nutty flavor of bulghur wheat.
SERVES 4
TIME: 40 MINUTES
1 cup bulghur
¼ teaspoon salt
2 teaspoons olive oil
1½ cups boiling water
1 large onion
3 garlic cloves
1 large eggplant (about 1 pound)
10 ounces cremini mushrooms
1 tablespoon paprika
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 tablespoons olive oil
½ teaspoon salt
1 15-ounce can of diced tomatoes
plain yogurt
In a saucepan with a tight-fitting lid, cook the bulghur and salt in the oil on medium heat, stirring constantly, for a couple of minutes to lightly toast the bulghur. Add the boiling water, reduce the heat to low, and cook covered for 10 to 12 minutes, until all the water is absorbed. When the bulghur is done, turn off the heat and let it sit covered until ready to serve.
While the bulghur cooks, prepare the vegetables. Cut the onion into thin slices (about 2 cups). Mince or press the garlic. Cut the unpeeled eggplant into sticks about ½ inch thick and 2 inches long (about 6 cups). Rinse and slice the mushrooms (about 3 cups).
In a large covered pot on medium heat, cook the onion, garlic, paprika, oregano, and red pepper flakes in the oil, stirring often, until the onions soften, about 5 minutes. Add the eggplant, sprinkle with the salt, and cook, stirring constantly, for a minute or two. Add the mushrooms, increase the heat, and continue to cook, stirring frequently, for a couple of minutes. Add the tomatoes, cover, and cook on low heat for about 10 minutes, until the vegetables are tender.
The dish should be saucy but not soupy, so if it’s very juicy, increase the heat to high and cook rapidly, stirring often, to reduce the liquid. Serve on the bulghur, topped with yogurt.
serving & menu ideas
This eggplant-mushroom stew is also good served on rice or egg noodles, or in a bowl with plenty of crusty bread. Cherry Shortbread Crumble would be the perfect Hungarian-style dessert.
hot & sour stir-fry
Coleslaw mix (shredded cabbage and carrots), one of our favorite simple suppers convenience foods, is available in the produce section of most supermarkets.
SERVES 4
TIME: 25 MINUTES
½ pound green beans
2 tomatoes
8 ounces coleslaw mix or 4 cups finely shredded cabbage
1 tablespoon grated peeled ginger root
1½ teaspoons sugar
½ teaspoon Chinese chili paste
2 tablespoons soy sauce
1 tablespoon cider vinegar or white vinegar
1 teaspoon cornstarch
1 tablespoon vegetable oil
Have everything prepared and close at hand before you begin to stir-fry. Trim the green beans and cut them in half (about 2 cups). Cut the tomatoes into chunks (about 2 cups). If you don’t have coleslaw mix, finely shred cabbage. In a small bowl, combine the ginger, sugar, chili paste, soy sauce, and vinegar, and then stir in the cornstarch and 1 tablespoon of water.
Heat the
