teaspoon ground coriander
teaspoon ground cumin
teaspoon ground cinnamon
Pinch of cayenne
Lemon wedges (optional)
PREHEAT THE oven to 400F. Prepare a large baking pan by pouring 2 tablespoons of peanut oil into it and spread it around the bottom of the pan.
For best results, purchase sprouts still attached to the stem; with these you'll get a delightful assortment of sprout sizes from tiny to large, and they'll be fresher, too. If you've never seen this before (looks a little like some kind of huge medieval clubbing weapon), search you local farmers' market. If using prepacked supermarket sprouts, use up to 2 pounds, cutting any really big sprouts in half.
Trim and wash the Brussels sprouts, shake off any excess water, and pat dry lightly with a clean dish towel. Slice any really huge sprouts into two pieces. Place the sprouts in a large bowl, sprinkle with a little salt, and dust with 1 tablespoon of chickpea flour, tossing to coat every sprout.
In a small bowl, mix together the cornmeal, remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne. Pour in 6 tablespoons of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with the oiled crumbs, and press as much of the crumb mixture as possible onto them. It's okay if some of the coating doesn't stick to the sprouts. You'll still have plenty of crumb mixture left over that will toast up brown and crisp during the baking.
Pour the coated sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25 to 30 minutes, until the sprouts are browned and tender. Every 10 minutes or so while baking, turn the sprouts and crumbs with a wooden spoon or spatula, moving any overly browned crumbs on the edges of the pan toward the center to prevent burning.
To serve: Pile the sprouts on a plate, heap a spoonful or two of crumbles on top, and squeeze a lemon wedge over the sprouts.
Variation: Masala Roasted Okra: Substitute whole, fresh okra pods for the Brussels sprouts. Proceed as directed, roasting the okra until golden and tender.
HERB-SCALLOPED POTATOES.
SERVES 4.
if using yeast if using flour TIME: 60 MINUTES.
Garlic and herbs flavor these baked potato slices in a creamy sauce, perfect for serving with grilled tofu, tempeh, or seitan, or really anywhere mashed potatoes would fit in. If you absolutely hate nutritional yeast, use 3 tablespoons of flour in place of it. You can use any regular-size white potatoes, or even Yukon golds.
If you find yourself without aluminum foil, place a baking sheet over the casserole to cover it.
If you like your scalloped potatoes crispier, instead of baking in the oven for the last 15 minutes, turn on the broiler and broil them for 5 to 10 minutes, until the top is browned to your liking.
2 pounds white potatoes (3 average-size), scrubbed, sliced into -inch-thick disks
cups vegetable broth
cup unsweetened soy milk
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons nutritional yeast or flour
teaspoon dried thyme
teaspoon dried basil
teaspoon dried rosemary
teaspoon paprika
teaspoon salt
Several pinches of freshly ground black pepper
PREHEAT THE oven to 400F. Lightly grease a 9 13-inch glass baking dish or ceramic casserole pan. If you don't have one, a metal one lined with baking parchment is fine, too.
Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about one-quarter of each potato slice.
Pour most of the vegetable broth over the potatoes, reserving a about 3 tablespoons (no need to be exact.) Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tablespoon, that is okay.
Scatter the minced garlic over everything, then sprinkle 2 tablespoons of the nutritional yeast over all the potatoes. Drizzle with the remaining vegetable broth-try not to wash all the nutritional yeast off the potatoes; you just want to get it moist, so drizzle slowly. Then sprinkle with the last tablespoon of nutritional yeast, the herbs, and the salt.
Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes. Serve!
LEMONY ROASTED POTATOES.
SERVES 4 TO 6.
TIME: ABOUT 55 MINUTES.
These are just like the tender, lemony and saucy potatoes beloved by Greek restaurant-goers everywhere. Serve alongside any Mediterranean-themed meal, Chickpea Cutlets (page 133), or seitan entrees. They're also excellent served with steamed greens laced with olive oil and lemon juice.
2 pounds Russet potatoes (medium to small pota- toes work best)
cup olive oil
6 cloves garlic, chopped finely
cup freshly squeezed lemon juice
1 cup vegetable broth