Recipe: Indonesian Rice Noodles With Long Beans and Seitan

Indonesian Rice Noodles With Long Beans and Seitan

Serves 6.

Note: Can't find long beans (also called Chinese long beans or yard-long beans)? Substitute fresh green beans. Seitan is made from wheat and is protein-rich, with a meatlike texture. It's located either next to soy in the refrigerated section or in the freezer of supermarkets; in Asian markets it's found in cans labeled "mock duck." Miso is a soybean paste, located in the Asian section of the supermarket. From "Big Vegan," by Robin Asbell.

• 2 tbsp. canola oil

• 8 oz. seitan, chopped into bite-size pieces (see Note)

• 8 oz. fresh long beans, chopped into 1-in. pieces (see Note)

• 1 large carrot, thinly sliced

• 4 large shallots, chopped

• 1 large fresh red Thai or serrano chile, chopped, divided

• 3 garlic cloves, minced

• 1 in. peeled fresh ginger root, finely chopped

• 2 medium limes (1 zested and juiced, 1 quartered), divided

• 1 tsp. ground coriander

• 1/2 tsp. ground turmeric

• 6 oz. dried rice vermicelli

• 3/4 c. coconut milk

• 2 tbsp. soy sauce

• 1 tsp. dark miso (see Note)

• 1 tsp. molasses

• 1/2 c. fresh Thai (or regular) basil, julienned

• 1/4 c. dry-roasted peanuts, chopped

Directions

Bring a big pot of water to a boil. In a wok or large frying pan over high heat, warm the oil. Add the seitan, beans, carrot, shallots, half of the chile, the garlic, ginger, lime zest, ground coriander and turmeric. Stir-fry until the vegetables are crisp-tender. Taste and add more chile, if desired.

Cook the noodles in the boiling water according to the package directions. Drain and rinse them.

In a cup or medium bowl, whisk together the coconut milk, soy sauce, miso and molasses. Add the mixture to the vegetables and bring everything to a boil. Stir in 1 tablespoon of lime juice. Add the drained noodles to the pan, coating them well with sauce. Cook until the sauce is thick and clinging to the noodles. Add the basil and serve, topped with the peanuts and with lime wedges on the side.

Nutrition information per serving:

Calories304Fat11 g

Saturated fat6 gSodium590 mg

Carbohydrates40 gCalcium56 mg

Protein13 gCholesterol0 mgDietary fiber5 g

Diabetic exchanges per serving: 2 bread/starch, 1/2 other carb, 1 lean meat, 1 1/2 fat.

LENTIL CHILI WITH BULGUR AND ANCHOS

Serves 5.

Note: Bulgur is the wheat kernel that's been steamed, dried and crushed. It adds a chewy texture to this dish, and can be found in the grains aisle or in the natural foods sections of the supermarket. To toast a dried pepper, place it in a dry pan over medium high heat for a few moments, then crumble it. From "Big Vegan," by Robin Asbell.

• 1 c. lentils, soaked and rinsed

• 41/2 c. vegetable stock or water

• 1 medium carrot, chopped

• 1/2 c. chopped onion

• 1 bay leaf

• 2 green bell peppers, chopped

• 1 large dried ancho pepper, toasted and crumbled (see Note)

• 1 (14 oz.) can fire-roasted crushed tomatoes

• 1/2 c. bulgur (see Note)

• 2 garlic cloves, chopped

• 1 tbsp. ground cumin

• 1 tbsp. chili powder

• 1 tbsp. dried oregano

• 1/2 tsp. salt

Directions

Put the lentils in a soup pot. Add the stock, carrot, onion and bay leaf. Over high heat, bring to a boil, then reduce to a simmer, cover and cook for 20 minutes.

Add the bell peppers and ancho to the pot. Simmer for 20 minutes, then check the lentils for doneness. They should be very soft. Add the tomatoes, bulgur, garlic, cumin, chili powder, oregano and salt.

Simmer chili for 15 minutes more to bring the flavors together and finish cooking the bulgur, adding more water or stock if needed. Taste and adjust seasonings before serving.

Nutrition information per serving:

Calories243Fat2 gSodium596 mgCarbohydrates47 gCalcium99 mgSaturated fat0 gProtein14 gCholesterol0 mgDietary fiber13 gDiabetic exchanges per serving: 3 bread/starch, 1 lean meat.