Vegan with a Vengeance

chickpea mixture. Refrigerate for at least 15 minutes; serve on toasted whole wheat with lettuce, tomato, and onion.
    Fizzle says:
    Hijiki, like other seaweeds, is a rich source of iron, protein, calcium, zinc, and iodine.

SIDES
    I admit don’t get too fussy when it comes to side dishes, so all of these recipes are fairly simple. The most valuable thing about this chapter, though, is the methods, because once you master several cooking methods you can throw away all your cookbooks (except this one) and start a cooking revolution. So prepare to roast, bake braise, and blanch, and we’ll cook a little rice while we’re at it.

Spicy indian Rice with Toasted Almonds
    SERVES 6-8
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    I only do up my rice if I’m having friends over, otherwise plain basmati suits me just fine. But when I want to go the extra mile I make this to go with my curry. Frying the almonds intensifies the flavor and will have your guests wide eyed and asking what you did to the almonds to make them taste so good.
    3 tablespoons vegetable oil
    Â¼ cup slivered almonds
    1 medium-size onion, cut into ½-inch dice
    2 cloves garlic, minced
    1 small serrano chile, seeded and finely chopped (or use jalapeño for less heat)
    1 tablespoon minced fresh ginger
    2 teaspoons cumin seeds
    Â¼ teaspoon fennel seeds, crushed
    2 cardamom pods
    1 cinnamon stick
    Â½ teaspoon salt
    1½ cups basmati rice, washed and drained
    2½ cups water
    Â¼ cup raisins
    1 carrot, grated
    Heat the oil in a heavy-bottomed pot over moderate heat until hot but not smoking. Cook the almonds, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
    Add the onions to the pot and cook over medium-high heat for 5 to 7 minutes, until translucent. Add the garlic, chile, ginger, spices, and salt and sauté 1 minute more. Lower heat and add the rice. Cook for 5 minutes, stirring frequently. Add the water, bring to a boil, then lower heat. Simmer uncovered for about 5 minutes. Add the raisins, cover, and cook over very low heat for 20 more minutes. When most of the liquid has been absorbed, turn the heat off. Add the grated carrots and almonds, mix well, cover, and let sit for 10 more minutes. When the rice is done, fluff with a fork and serve.

Coconut Rice with Toasted Coconut
    SERVES 6-8
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    This is an easy and tasty dish that looks pretty fancy with the toasted coconut on top. It’s a perfect complement to BBQ Pomegranate Tofu (page 149) and it’s also great with any Caribbean, Thai, or Indian dish.
    2 cups jasmine rice, washed
    1 (13.5-ounce) can coconut milk
    1 cup water
    1 cinnamon stick
    Â¼ teaspoon salt
    Finely grated zest of 1 lime
    Â½ cup unsweetened shredded coconut
    Combine the rice, coconut milk, water, cinnamon stick, and salt in a saucepan and bring to a boil. Lower heat, cover pot, and simmer 20 minutes. Add the lime zest and stir with a fork. Remove from heat, cover, and let sit 10 more minutes. Meanwhile, prepare the shredded coconut:
    Heat a skillet over low-medium heat. Add the coconut and toast, turning frequently, for about 3 minutes, or until the coconut is browned and toasty.
    Remove the cinnamon stick from the rice and serve, sprinkling the toasted coconut over each serving. Garnish with lime wedges if you so desire.

Mashed Potatoes with Punk Rock Chickpea Gravy
    SERVES 4-6
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    So easy, so good. I usually use Yukon gold potatoes because they are thin-skinned but really any potato will work.
    2 pounds potatoes, cut into 1-inch chunks
    3 tablespoons nonhydrogenated margarine
    Â½ cup unsweetened soy milk
    1 teaspoon salt (or to taste)
    Several dashes fresh black pepper
    Place the potatoes in a pot and cover with cold water. Cover and bring to a boil, then add some salt to the water. Re-cover and let boil for 20 minutes or so, until the potatoes are tender.
    Drain the potatoes, then add back to the pot. Add the margarine, and mash with a potato masher. Add the soy milk and mash some more until the potatoes are fluffyish. Add the salt, black pepper, and more soy milk or margarine if you think the potatoes need it.
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    VARIATIONS
    You can mix-and-match these flavor variations, if you like. For example, garlic-wasabi mashed potatoes are mighty yummy. Also, keep in mind that just about anything can be added to mashed potatoes: chives, curry powder, pesto ... the possibilities are endless.
    Garlic Mashed Potatoes: Sauté 4 to 6 cloves of minced garlic in 1½