Vegan with a Vengeance

page 56). Return to the pot and add lemon juice. Serve garnished with fresh fennel leaves if you have some, and/or some peeled carrot and/or parsley.

Chili sin Carne al Mole
    SERVES 6-8
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    This is Terry Hope Romero’s recipe and I am a better woman for having tried it. The chocolate gives the chili a traditional mole flavor that is otherworldly. Terry tells us, “I like thick, chunky bean and vegetable-filled vegetarian chili as much as the next guy, but I’ve always had a longing for a meatless version of the more traditional Mexican-style chili con carne—a dark red broth, large chunks of meat, accompanied only by a few bits of onions, chiles, and spices. Seitan is ideal for this recipe, but being a meatless version it would seem rather stark without the addition of good old pinto beans. The consistency is more like a very chunky, thick soup than your usual stewlike chili. Like most soups and stews, this chili tastes even better reheated the next day.”
    â…“ cup olive oil
    1 large onion, chopped
    1 small jalapeño, minced
    1 small red bell pepper, chopped
    3 cloves garlic, smashed
    1 pound seitan, coarsley chopped into ¼-inch cubes
    2 tablespoons chile powder
    1 teaspoon ground cinnamon
    Â½ teaspoon ground cumin
    1 (28-ounce) can whole, peeled tomatoes in sauce
    3 tablespoons cocoa powder
    3 tablespoons blackstrap molasses
    2 (14-ounce) cans pinto beans, drained and well rinsed
    2½ cups vegetable broth
    Preheat a Dutch oven (cast iron if you have it) or large pot (at least 6-quart) over medium-high heat; pour in and heat the olive oil. Add the onions and peppers and sauté for 2 minutes; then add the garlic and seitan. Cook for 8 minutes, until onions are soft. Add the chile powder, cinnamon, and cumin, stirring constantly for another minute. Add the tomatoes, cocoa powder, and molasses. Stir and break up the tomatoes with back of a spoon, then add the beans and vegetable broth. Cover and bring to a gentle boil, then lower the heat and simmer for about 30 minutes. Allow to sit at least 20 minutes before serving.

Curried Split Pea Soup
    SERVES 6-8
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    This is a nice and simple yet flavorful soup. Serve it as an entrée with some jasmine rice or as the perfect starter to an Indian meal. You will be surprised and relieved at how easy it is to prepare.
    1 tablespoon olive oil
    1 medium-size white onion, cut into ¼-inch dice
    3 cloves garlic, minced
    2 tablespoons fresh ginger, minced
    2 teaspoons curry powder
    1 teaspoon ground cumin
    Â¼ teaspoon ground coriander
    Â¼ teaspoon ground cardamom
    A generous pinch cinnamon
    2 teaspoons salt
    8 cups water
    1 pound dried split peas
    1 carrot
    Fresh cilantro for garnish (optional)
    In a stockpot, sauté the onions in the olive oil over medium heat for about 5 minutes. Add the garlic, ginger, spices, and salt. Sauté for 2 more minutes.
    Add the water and stir well. Add the split peas. Cover and bring to a boil.
    Bring heat back down to medium; simmer for about an hour, until the peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.

Matzoh Ball Soup
    SERVES 8
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    I could write a novel on everything it took for me to perfect this recipe, but instead I will just give you the beautiful results. These are perfect light, fluffy, and flavorful matzoh dumplings. Use homemade vegetable stock to add tons of love and flavor. I suggest making the Vegetable Broth (page 72) the night before. You can even make the matzoh mixture the night before, and the big day will be a breeze.
    You can halve the recipe or even third it if you aren’t serving the whole mespuchah. If you don’t have a huge stockpot (I use a 16-quart) then halve the recipe or boil the matzoh balls in two sessions. I make my own matzoh meal by grinding the matzoh in a food processor (it takes about six sheets to get the 1½ cups called for in this recipe) but store-bought will work just as well.
    1½ cups matzoh meal
    Â¾ teaspoon salt, plus extra for the boiling water
    Â¾ teaspoon ground black pepper
    1 (12-ounce) package firm silken tofu (like Mori-nu)
    8½ cups or so Rich Vegetable Broth (recipe follows)
    Â¼ cup plus 2 tablespoons extra-virgin olive oil
    1 carrot, peeled
    A handful fresh dill, coarsely chopped
    Fresh parsley for garnish
    In a mixing bowl, combine the matzoh meal with the salt and pepper; set aside.
    Crumble the tofu into a blender or food processor, add ½ cup of the