Veganomicon: The Ultimate Vegan Cookbook Part 106

teaspoon salt

Juice of lemon

PREHEAT A saucepan over medium-high heat. In a measuring cup, mix the cornstarch with the vegetable broth and set aside.

Saute the onion and jalapenos in the oil for about 5 minutes, until the onions are translucent. Add the garlic and sage, and saute for 1 more minute.

Add the corn and cook for about 5 minutes, until the corn is slightly browned.

Add the vegetable broth, soy milk, and salt. Stir often and let thicken for 3 or 4 minutes. Remove from the heat and let cool a bit, just so that it's not steaming very much. Transfer to a blender or food processor and puree. Add the lemon juice to taste and puree again, then taste for salt. Gently heat before serving if not serving immediately.

SWEET VIDALIA ONION SAUCE.

MAKES A LITTLE LESS THAN 2 CUPS.

TIME: 40 MINUTES.

Perfect over portobellos (page 28) or Chickpea Cutlets (page 133) or even just to dress up your veggie burger. You want the onions to caramelize, not crisp up, so it's important that you keep a close eye and keep the heat low.

2 tablespoons olive oil

2 large Vidalia onions, quartered and sliced thinly

(about 2 cups once sliced)

cup mirin or white wine

2 tablespoons pure maple syrup

1 teaspoon white balsamic or red wine vinegar

1 teaspoon Dijon mustard (not the whole-grain kind)

Pinch of salt

PREHEAT A large, nonstick pan over medium-low heat. Saute the onions in the oil for about 20 minutes, turning often so that they don't burn. If it looks like they are getting crisp, lower the heat. They should be very soft and honey brown. Add the remaining ingredients and stir for about 30 seconds. Turn off the heat and cover to keep warm until you're ready to serve.

BREADS, m.u.f.fINS, AND SCONES.

BAKING IS DIFFERENT enough from cooking that it's tempting to divide the world into "bakers" and "cookers." Tempting indeed, but don't go labeling yourself just yet . . . we believe that knowing how to do both well is not only possible but essential to being the best vegan home chef you can be. So, here we have a sampling of tasty things to make when the mood hits you.

True, baking takes a slightly different mind-set: it's somewhat scientific and takes a little more practice, even a little more intuition, than does boiling pasta or simmering a soup. But at least a baking disaster is interesting and messy in a fun way, like a ninth grade chemistry project. And no matter how much you may try to get people (as in those people sitting on your couch and hogging the remote) excited about tempeh burgers, a loaf of warm banana bread will always get their attention.

Our top favorite things to bake are m.u.f.fins and scones-especially on weekend mornings or for spontaneous late-night treats. They require little mixing, use the most basic ingredients that any decently-stocked pantry should have, and require 35 minutes or less from mixing bowl to cooling rack. They also take readily to healthy additions such as whole grains, fruits, spices, and nuts. Bake a batch of scones or m.u.f.fins on Sunday morning and enjoy them toasted the next morning, or as a high-energy snack that afternoon.

In addition, we've including a few recipes for simple, everyday yeasted breads and quick breads. Hearty whole-grain soda bread makes an ideal treat at breakfast, and a moist cranberry-nut bread is seriously awesome when paired with (organic, fair-trade) coffee. Cinnamon pinwheels thrill guests at any brunch and an easy herbed focaccia makes any old soup a complete meal. Last but not least, unleavened flatbreads are a different and delicious alternative to rice or other starches. Flatbreads can be mixed, rolled, and then baked-without additional oil-on a hot griddle in about the same time it takes a curry or stew to simmer on the stove top.

HOME-STYLE POTATO ROLLS.

MAKES 24 ROLLS.

TIME: ABOUT 45 MINUTES, NOT INCLUDING RISING TIME.

These golden, puffy rolls dotted with poppy seeds are just like soft, homey hugs from the oven. Great with soup, or for breakfast, or just as an after-school snack, even if you haven't been to school for decades. For the best color, be sure to use yellow potatoes such as Yukon gold.

1 cups warm water

1 cup soy milk

2 tablespoons nonhydrogenated vegan margarine

1(-ounce) package yeast

5-5 cups all-purpose flour, or a blend of white whole wheat and all-purpose flour

2 tablespoons brown sugar

2 teaspoons salt

1 cups cold, moist mashed potatoes, preferably Yukon gold

Glaze: cup soy milk

1 teaspoons potato starch or cornstarch

Poppy seeds for sprinkling

COMBINE 1 cup of the warm water with the soy milk in a medium-size saucepan, then drop in the margarine. Heat over medium heat until the margarine is melted and the soy milk mixture has slightly scalded. Remove from the heat and allow to cool until lukewarm.

In a measuring cup, mix together remaining cup of the warm water and the yeast. Set aside for a few minutes until the yeast is foamy.

In a large mixing bowl, sift together the flour, sugar, and salt. Using your hands, mix the mashed potatoes into the flour to form a crumbly mixture, as if you were making a pastry dough. Stir in the yeast mixture and the soy milk mixture to form a soft dough; if the dough is very sticky, add a little flour, a few tablespoons at a time, until a firm, smooth dough forms. It's okay if there's bits of potato poking through the dough.

Turn out the dough onto a lightly floured board and knead until elastic. Return the dough to the bowl, cover with a kitchen towel, and let rise for 2 hours or until doubled in size. When pressed with a finger, the dough should spring back slowly.

Right before the dough is ready to be punched down, prepare the glaze: Whisk together the soy milk and potato starch in a small saucepan. Cook over a medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from the heat and cool before using.

Preheat the oven to 400F. While the oven is preheating, lightly grease two 12-cup m.u.f.fin tins. Punch down the dough, knead briefly on a floured board, and roll into two thick 14- to 16-inch ropes. Use kitchen shears or a sharp knife to slice the ropes into 1- to 2-inch pieces. Lightly floured your hands and roll each piece into a ball the size of a walnut.

Place three b.a.l.l.s of dough together in each m.u.f.fin cup. Brush with glaze , sprinkle with poppy seeds, and very loosely cover with plastic wrap. Set aside for 25 to 35 minutes, until rolls have doubled in bulk.

Bake for 20 to 25 minutes, until the tops are s.h.i.+ny and browned. When the rolls are cool enough to touch, transfer from the pans to wire racks to complete cooling.