The Mail-Order Catalog for Healthy Eating

Keep it Simple

The Vegetarian 5-Ingredient Gourmet is your source for simple meals

Chinese Vegetable Fried Rice
Cranberry Slaw
Salsa Grain-and-Bean Pilaf
Two-Onion Pizza

Several years ago, when I wrote Vegetarian Express, my two boys were both (gasp) toddlers. The book was developed for busy people who had to get in and out of the kitchen quickly. I longed for the days when I would once again have time to experiment with leisurely meals. Well, now my boys are both in school full-time (how did that happen so fast?), and while making dinner is no longer crisis hour, I can't say that it's much more leisurely. What with activities, play dates, homework, chauffeuring, etc. (not to mention that I write and illustrate full-time), the last thing I want to do at the end of the day is start something elaborate.

A few years ago, my favorite meal to make was a fast one; I still like fast, but now my preference runs to simple. I no longer mind simmering a pot of brown rice and lentils, even if it takes 40 minutes, as long as I can somehow transpose them into a tasty meal without too many more ingredients.

This is not to say that more elaborate and exotic meals don't happen any longer; I do manage to sneak those in. But for days when reality bites, I have devised a collection of reliable and very simple dishes that require no more than 6 ingredients (not including water, salt and pepper). Try some--you'll be surprised at how good simplicity can be!

CHINESE VEGETABLE FRIED RICE
Serves: 6 or more

Serve this with some pan-sautéed tofu on the side, and perhaps some sliced tomatoes and bell peppers.

1 1/2 cups brown or brown basmati rice
2 tablespoons vegetable oil, divided
3 eggs, beaten, optional
16-ounce bag frozen mixed vegetables, thawed
4 to 5 scallions, thinly sliced
Natural soy sauce

Combine the rice with 4 cups of water in a large saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes.

If using eggs, heat half of the oil in a medium-wide skillet. When hot, add the beaten eggs. Turn the heat down to medium-low, Cover, and cook until the eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. when cool enough to handle, cut into strips about 1/2 inch wide by 1 1/2 inches long.

Heat the remaining oil in a wok or stir-fry pan. Add the mixed vegetables and stir-fry until they are just tender-crisp. Add the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes. Stir in the optional egg strips and serve, passing around extra soy sauce if you'd like.

CRANBERRY SLAW
Serves: 6

This slightly sweet slaw contrasts nicely with spicy or strong-flavored dishes. I've made it for everyday meals and for company meals, and it's always a hit.

6 cups thinly shredded white cabbage (use pre-shredded coleslaw if you'd like)
2/3 cup dried cranberries
1/4 cup toasted slivered almonds
1/2 cup soy mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley

Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.

Variation: Use 3 cups each red and green cabbage for a more festive look.

SALSA GRAIN-AND-BEAN PILAF
Serves: 4

If you want to dress up a simple grain-and-bean pilaf in an instant, a good-quality, prepared tomato salsa is the answer. Serve this with a tossed salad and fresh bread; next time vary the type of grain and/or bean you use and serve it with a coleslaw (like the one above) and a steamed vegetable like broccoli.

1 cup raw quinoa, bulgur, or couscous
16-ounce can black, pinto or pink beans, drained and rinsed
1 cup tomato salsa (mild or medium-hot), or more, to taste
2 scallions, thinly sliced
3 to 4 tablespoons minced fresh cilantro or parsley
Salt and freshly ground pepper, to taste

If using quinoa or bulgur, bring 2 cups of water to a boil in a medium saucepan. Stir in the grain, then cover and cook at a gentle simmer for 15 minutes, or until the water is absorbed. If using couscous, combine it with 2 cups of boiling water in a medium saucepan; cover and allow to soak (off the heat) for 15 minutes, then fluff with a fork.

Stir the remaining ingredients into the saucepan and cook over low heat for 5 to 10 minutes, or until well heated through. Go easy on the salt and pepper; you may need little or none of either. Serve at once.

TWO-ONION PIZZA
Serves: 2 to 3

Serve this with a salad of mixed greens, cannellini (large white beans), and ripe tomatoes. A good wine adds to the charm of this meal as well.

1 1/2 tablespoons olive oil
1 large red onion, quartered and thinly sliced
1 large white or yellow onion, quartered and thinly sliced
12-inch good-quality prepared pizza crust
4 to 6 ounces organic smoked mozzarella or sharp cheddar cheese, or soy cheese of choice, grated

Heat the oil in a large skillet. Add the onions and sauté slowly, covered, until translucent. Uncover and continue to sauté until they are nicely golden (but not browned), stirring often.

Arrange the onions on the pizza crust, then sprinkle the cheese evenly over the onions.

Bake in a preheated 425 degree oven for 8 to 10 minutes, or until the cheese in melted. Cut into wedges and serve at once.

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