Tangerine Pudding Cakes With Raspberry Coulis

Serves 6 to 8.

Note: Deborah Madison’s take on the brilliant pudding cake — in which the top puffs like a soufflé and the bottom puddles into a cream — uses tangerine juice instead of classic lemon. Adapted from Madison’s “The New Vegetarian Cooking for Everyone.”

For the cakes:

3 tbsp. unsalted butter, at room temperature, plus more for the ramekins

• 3 eggs, separated

• 1/8 tsp. fine sea salt

• 1/2 c. plus 2 tbsp. sugar, divided

2 tsp. finely grated tangerine zest, plus 1/3 c. fresh tangerine juice (from 2 to 4 tangerines)

• 1 c. whole milk or light cream

• 3 tbsp. flour

• Softly whipped cream, for serving

For the coulis:

• 2/3 cup water

• 3 tbsp. sugar, plus more to taste

• 3 c. frozen unsweetened raspberries

• 3 tbsp. orange muscat wine or other sweet wine, optional

• 1 tsp. fresh tangerine juice, plus more to taste

Directions

Preheat oven to 350 degrees. Lightly butter 8 (4-ounce) or six larger ramekins or custard cups and set them in a roasting or baking pan large enough to hold them all with a bit of space around each one. Boil a kettle of water for the bain-marie (water bath).

Combine the egg whites and salt in the grease-free bowl of a stand mixer fitted with the balloon whisk attachment. Beat on medium speed until foamy; increase the speed and gradually add 2 tablespoons sugar, beating to form thick, glossy peaks. Scrape into a large bowl.

Rinse out the mixing bowl, wipe it dry and return it to the mixer. Switch to the paddle attachment. Beat the 3 tablespoons with the remaining 1/2 cup of sugar and the tangerine zest until light and fluffy. Add the egg yolks one at a time, beating to incorporate before each addition. Gradually pour in the milk and tangerine juice, then sift in the flour, beating on low speed until combined. (A few lumps are OK.)

Pour the batter over the egg whites and fold them together. Distribute evenly among the ramekins or custard cups. Place the pan on the middle oven rack (pulled out halfway), then pour enough of the just-boiled water to come halfway up the sides of the ramekins or cups (to create the bain-marie). Bake for about 30 minutes, until the tops have risen and are golden; they should spring back when lightly pressed with a finger.

Meanwhile, make the coulis: Combine the water and sugar in a medium saucepan over medium-high heat. Bring to a boil and give it a stir, then reduce the heat to medium or medium-low so the mixture is gently bubbling; cook until the sugar has dissolved.

Stir in the raspberries; cook for 1 minute, then turn off the heat and let the fruit stand in the syrup for 5 minutes. Force the mixture through a fine-mesh strainer placed over a bowl; discard the solids. Stir in the wine, if using, and the juice. Cover and refrigerate until well chilled.

Remove the pudding cakes from the water bath. Serve slightly warm or at room temperature. Drizzle sauce over each pudding cake; top each one with a small cloud of whipped cream.

To make ahead: The baked cakes can be refrigerated for up to 1 week or frozen for up to 3 months; defrost before serving, and reheat in a low oven if desired. The coulis can be refrigerated for up to 2 weeks or frozen for up to 6 months.

Nutrition information per serving of 8:

Calories 270 Fat 7 g Sodium 75 mg

Carbohydrates 50 g Saturated fat 4 g Protein 4 g Cholesterol 85 mg Dietary fiber 4 g

Edamame and Sesame PurÉe

Makes about 1 1/2 cups (6 servings).

Note: Vivid green, fluffy and light, this dip seems suited to spring but can be made anytime thanks to the ready availability of frozen edamame. Serve on crackers. To toast sesame seeds, heat the sesame seeds in a dry skillet over medium heat, shaking the pan frequently, until fragrant, 4 to 8 minutes. Watch carefully; they burn easily. Adapted from “The New Vegetarian Cooking for Everyone,” by Deborah Madison.

• 1 1/2 c. shelled fresh or frozen edamame (green soybeans)

• Sea salt

• 1 small garlic clove, minced

• 1 1/2 tsp. sesame oil

• 1 tsp. Meyer lemon juice, plus more to taste

• 1/2 tsp. black sesame seeds, toasted (see Note)

• 1 green onion, thinly sliced on the diagonal, for garnish

Directions

Bring a few cups of water to a boil in a medium saucepan over medium-high heat. Add the edamame and a few pinches of salt; reduce the heat to medium or medium-low so the water is gently bubbling. Cook until the edamame are tender, about 4 minutes, then drain, reserving at least 1 cup of the cooking water.

Transfer the edamame to a food processor along with the garlic, 1/2 teaspoon salt and 1 teaspoon oil. Pulse, adding the reserved cooking water as needed to make the mixture smooth and creamy — about 1/2 cup or more. Stir in the teaspoon of lemon juice, and taste; add lemon juice and salt as needed.

Scrape the purée into a shallow bowl and run a knife over the top to smooth it. Drizzle the remaining 1/2 teaspoon oil over the top, then sprinkle with the sesame seeds and green onion. Serve at room temperature.

Nutrition information per serving:

Calories 60 Fat 3 g Sodium 180 mg

Carbohydrates 4 g Saturated fat 1 g Protein 4 g Cholesterol 0 mg Dietary fiber 1 g

Mung Beans and Rice With Spicy Tomatoes

Serves 4 to 6.

Note: This hits all the right notes: It’s hearty (from the classic combination of rice and beans), flavorful (from a layering of spices, chiles, herbs and aromatics), quick (with fast-cooking mung beans) and easy (all in one pot). To make ahead: The mung beans and rice and the spicy tomatoes can be refrigerated (separately) for up to 1 week; rewarm each on the stove top or in a low oven with a little water before combining and serving. Adapted from “The New Vegetarian Cooking for Everyone,” by Deborah Madison.

• 3/4 c. whole green mung beans

• 1 c. long-grain white rice

• 1/4 c. chopped cilantro, plus extra for garnish

• 3 garlic cloves

• 1 tbsp. peeled and chopped fresh ginger root

• 1 tsp. garam masala

• 1/2 tsp. ground turmeric

• 1/4 tsp. ground cayenne pepper

• 3 tbsp. ghee or coconut oil

• 1 medium onion, finely chopped

• 3/4 tsp. cumin seeds

• 1 1/4 tsp. dill seeds

• 1 1/2 tsp. fine sea salt

• 1 or 2 jalapeño peppers (to taste), seeded and finely chopped

• 2 medium tomatoes, cored and cut into wedges

• 1/2 c. whole-milk or low-fat yogurt, optional

Directions

In separate bowls, cover the beans and rice with water.

Use a mortar and pestle or a food processor to pound or puree the cilantro, garlic, ginger, garam masala, turmeric and cayenne.

Heat 2 tablespoons of the ghee in a 12-cup saucepan over medium heat. Add the onion, 1/2 teaspoon of the cumin seed and 1 teaspoon of the dill seed. Cook until the onion starts to take on color, 5 to 7 minutes, then stir in the cilantro mixture and cook for 3 minutes.

Drain the beans and add them to the saucepan along with 4 cups of water and the salt. Bring to a boil, then lower the heat and cook, covered, for 15 minutes, keeping the liquid barely bubbling. Drain the rice, add it to the pot and cook, covered, for 18 more minutes or until both the rice and beans are tender and the water has been absorbed. Remove from the heat and let stand for 10 minutes.

Heat the remaining 1 tablespoon of ghee in a small skillet over medium heat. Add the remaining 1/4 teaspoon of cumin and 1/4 teaspoon of dill along with the jalapeños. Cook until the seeds start to brown, just for a few minutes, then raise the heat to medium-high, add the tomatoes and cook until they begin to soften, 1 to 2 minutes.

Serve the rice and beans warm, garnished with the tomatoes, yogurt (if using) and a sprinkling of chopped cilantro.

Nutrition information per serving:

Calories 310 Fat 8 g Sodium 540 mg

Carbohydrates 46 g Saturated fat 5 g Protein 9 g Cholesterol 10 mg Dietary fiber 6 g