Vegan with a Vengeance

seconds), add half the noodles. Cook for 2 minutes, stirring constantly, then add half the tofu, bean sprouts, scallions, chiles, and peanuts. Stir for 30 more seconds. Transfer to two serving plates and garnish with cilantro and lime wedges. Repeat with the remaining ingredients.

Millet and Spinach Polenta with Sun-dried Tomato Pesto
    SERVES 6-8
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    I got the idea for millet polenta from a fabulous book called The Splendid Grain. It’s easier to prepare than polenta made with the traditional cornmeal because it doesn’t require as much stirring and attention. This is a yummy version, flecked with spinach and oregano and topped with a savory Sundried Tomato Pesto. Toasting the millet beforehand brings out its nutty flavor.
    1 cup millet
    3 cups vegetable stock
    1 tablespoon olive oil plus more for cooking the polenta
    2 cups shredded fresh spinach, well rinsed
    1 tablespoon chopped fresh oregano
    Â½ teaspoon salt
    A few dashes fresh black pepper
    Sun-dried Tomato Pesto (page 183)
    Toast the millet in a dry skillet for about 5 minutes over high heat, stirring constantly until the millet releases a nutty aroma. Rinse in a fine-mesh sieve or a large bowl, until the water runs clear; drain as best you can.
    Bring the millet, vegetable broth, and olive oil to a boil in a saucepan. Lower heat and simmer for about 25 minutes. Mix in the spinach, oregano, salt, and pepper; simmer 10 more minutes, uncovered, until all the liquid is absorbed.
    You have a few options for molding your polenta; it all depends on the shape that you want.
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    For squares or rectangles:
    Lightly grease a lidded plastic container that is roughly 11 × 7 inches. Spread the polenta into the container and let cool on the countertop. When fully cooled, cut into desired size rectangles.
    For circles:
    Lightly grease two 16-ounce tin cans or three 12-ounce juice concentrate containers. Spoon the polenta into the containers and pack tightly; let cool on the countertop. When fully cooled, remove the polenta from the containers and cut into 1-inch slices. Note: It may take up to 2 hours for the polenta to get firm
enough to cool in the cans. If you try to remove it before then, it will break and you will be sad. You may also need to drag a thin knife around the circumference to loosen the polenta. The juice concentrate containers are a great deal easier to unmold: you can jiggle them upside down until the polenta loosens and comes out. If it won’t budge, rip or cut the edge of the container with scissors and unravel it as necessary.
    Prepare the polenta:
    Preheat a large skillet over moderate heat for a minute or two. Coat the pan with a very thin layer of olive oil; fry the polenta on each side for 3 minutes. Serve immediately, topped with Sun-dried Tomato Pesto, and with roasted asparagus on the side.
Sun-dried Tomato Pesto
    MAKES ABOUT 1½ CUPS
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    This was submitted to my site by Frannie and I modified it a bit because I can’t leave well enough alone. It’s great as a pizza or pasta topping or on the Millet and Spinach Polenta.
    Â½ cup tightly packed sun-dried tomatoes
    1 cup water
    Â¼ cup almonds
    2 cloves garlic, chopped
    2 tablespoons olive oil
    Â¼ teaspoon salt
    A few dashes fresh black pepper
    Â¼ cup chopped fresh basil
    Place the sun-dried tomatoes in a saucepan and cover with water. Bring to a low boil, then turn the heat off and let soak for about 15 minutes, until soft.
    Grind the almonds in a blender or food processor. Add the sun-dried tomatoes (with the water), garlic, olive oil, salt, and pepper, and puree.
    Transfer to a bowl and stir in the basil. Let sit for a few minutes to allow the flavors to blend.

Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper- Almond Sauce
    SERVES 6-8
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    This is another wonderful recipe from Terry, and even though it’s an omelet it makes a great entrée. She tells us, “If the anarchist revolutionaries in the Spanish Civil War had known about the magic of tofu they would have made a traditional dish just like this. Or maybe it’s just my hopes for an egalitarian, nonauthoritarian society talking again. Known in Spain simply as a ‘tortilla’ the thick, oven-baked omelet of eggs, potatoes, onions, and olive oil is found in virtually every café and can be eaten at any meal any time of day. Below is a liberatingly egg-free version—with the addition of saffron—that bakes up a beautiful golden yellow with the