Vegan with a Vengeance

minute.
    You can remove the crepe in one of two ways (and probably more than two but this is how I do it: (1) fold the crepe in half and then in half again, so that it’s folded into a triangular shape; or (2) use a spatula to transfer the crepe to a large plate, putting a sheet of waxed paper between each crepe to keep them from sticking. You may be able to get away with not using the waxed paper if you’d like to chance it. Either way you do it, cover the plate with foil as you make the remainder of the crepes.

Moroccan Tagine with Spring Vegetables
    SERVES 6-8
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    Tagine is the name of the traditional clay pot used by Moroccans to produce flavorful and aromatic stews and other dishes. The name was carried over in America to include stews made with spices often used in Moroccan cooking. Or so they tell me. This is a deliciously spiced stew that I’m sure they don’t actually serve in Morocco but what the hell. It’s packed full of vegetables and lentils, making it a veritable powerhouse of nutrition. Serve over couscous.
    2 tablespoons olive oil
    2 medium onions, quartered and sliced thin
    1 cup baby carrots, cut into¼-inch dice
    1 serrano chile, seeded and minced, to taste (see Punk Points, page 61)
    3 cloves garlic, minced
    2 tablespoons grated fresh ginger
    2 teaspoons ground cumin
    1 teaspoon ground turmeric
    1 teaspoon ground coriander
    2 cups vegetable stock
    3 cups water
    2 tablespoons tomato paste
    2 cinnamon sticks
    2 bay leaves
    Several dashes fresh black pepper
    1 cup dried red lentils, washed
    1 zucchini, halved lengthwise and sliced ¼ inch thick
    1 cup green beans, cut into 1-inch pieces
    2 cups grape tomatoes, halved
    Â½ cup raisins
    1 teaspoon salt
    1 bunch spinach, torn into pieces (4 cups)
    Â½ cup chopped cilantro leaves
    Â½ cup chopped mint
    Lemon wedges to serve
    In a stockpot, sauté the onions in the olive oil over medium heat for 3 minutes. Add the carrots and chile and sauté 3 minutes more. Add the garlic and ginger; sauté for 2 minutes. Add the cumin, turmeric, and coriander, and mix. Add the stock, water, tomato paste, cinnamon sticks, bay leaves, black pepper, and lentils. Bring to a boil, then lower heat and simmer, uncovered, for 20 minutes.
    Add the veggies (except the spinach) and raisins and salt, simmer 15 more minutes. Add the spinach, cilantro, and mint; stir well. When the spinach has wilted completely (about 1 minute), turn the heat off. Let the stew sit for 10 minutes. Remove the bay leaves and cinnamon sticks. Serve over couscous with plenty of lemon wedges to squeeze in.

Brooklyn Pad Thai
    SERVES 4
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    Is this authentic? Most assuredly not, but it does taste a lot like the pad thai served every two feet here in Brooklyn. When making pad thai you have to make it only two servings at a time or the noodles will get mushy and the sauce won’t be well distributed. This recipe is to serve four so you’ll need to divide the ingredients between each cooking session. Once everything is prepared the actual cooking is only about 3 to 4 minutes, so everyone can still eat together. I use tongs to mix everything; they make it easier to not mush up the noodles.
    1 pound rice noodles
    FOR THE SAUCE:
    6 tablespoons tamari
    6 tablespoons sugar
    2 tablespoons tomato paste
    2 tablespoons Asian hot chile sauce or hot sauce
    Â¼ cup rice wine vinegar
    3 tablespoons tamarind concentrate or lime juice
    FOR THE PAD THAI:
    6 tablespoons peanut oil
    1 pound tofu, drained and pressed cut into small triangles (page 144)
    1 medium-size red onion, cut in half and thinly sliced
    2 cloves garlic, minced
    1 tablespoon finely minced lemongrass
    2 cups bean sprouts
    8 scallions, sliced into 1½-inch lengths
    2 small dried red chiles, crumbled
    Â½ cup chopped roasted peanuts
    Â¼ cup chopped fresh cilantro
    Lime wedges for serving
    Prepare the rice noodles according to the package directions.
    Mix together the ingredients for the sauce.
    Preheat a large nonstick skillet or wok over moderate-high heat. Pour 2 tablespoons of the peanut oil into the pan and heat, then quickly add the tofu. Stir-fry for 4 to 5 minutes, until the tofu is crisp on the outside. Remove from pan and set aside.
    Pour 2 tablespoons more of the peanut oil into the pan. Add half the red onion and stir-fry for 30 seconds. Add half the garlic and half the lemongrass, and stir-fry for 30 more seconds. Add half of the sauce and, when it starts to bubble (should bubble within a few