Whole Plants by Stephanie Argy

ÂŠ 2017 by Mental Slapstick LLC 1715 SE 46th Avenue Portland, OR 97215-3143 Tel: (213) 448-2965 Email: info@mentalslapstick.com www.mentalslapstick.com

All rights reserved. ISBN13: 978-8-933873-26-5 No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Interior Design by Stephanie Argy Photographs by Alec Boehm Type is set in Avenir

CONTENTS

How to Eat Whole Plants • 5 Angelica Cornbread with Miso-Tahini Spread • 7 Gigantes Plaki/Greek Baked Giant Beans • 9 Barley Risotto with Savory Spinach • 10 Namaste Crackers • 13 Ful Mudammas • 15 Three-Grain Pilaf • 17 Jerk Tempeh with Cilantro Sauce • 18 Greek Lentil Soup • 21 Chickpea and Spinach Stew with Ginger • 23 Vegetarian Chili with Chipotle Chiles • 25 Almond-Butter Spheres • 27 Tahini Dipping Sauce • 28

How to Eat Whole Plants YES: • Leaves, stems and flowers (such as lettuce, asparagus and broccoli) • Fruits (especially berries) • Legumes • Whole grains (such as barley, quinoa, millet, brown rice) • Nuts • Seeds • Roots (such as beets, potatoes, carrots) • Mushrooms NO: • Sugar, honey, maple syrup or other added sweeteners (real or artificial) • Animals (such as beef, pork, chicken, fish)(If it had a mother and/or a face, don't eat it.) • Dairy products (such as milk, cheese, yogurt, eggs) • Refined or processed foods (such as pasta, white rice, pastries) • Any beverage other than water

Angelica Cornbread with Miso-Tahini Spread The Angelica Home Kitchen Cornbread 21/2 cups cooked short-grain brown rice 1 cup rolled oats 1 cup cornmeal 21/4 cups water 3 tablespoons olive oil 11/2 tablespoon sesame seeds Miso-Tahini Spread 1/4 cup miso 1 cup tahini Enough water to get to the right consistency. Preheat the oven to 350 degrees. Lightly oil a glass loaf pan and sprinkle with sesame seeds. Combine all remaining ingredients, pour batter into pan. Bake for 1 hour, 15 minutes, or until toothpick comes out clean. For miso-tahini sauce: Stir together miso and tahini, then add enough water to make a spreadable frosting.

Gigantes Plaki/Greek Baked Giant Beans The Greek Vegan 1 pound dried beans (gigantes or large lima beans) 11/2 cups chopped onion (approximately 2 medium onions) 5 tablespoons chopped garlic 1 cup chopped celery (approximately 2-3 stalks) 3/4 cup chopped fresh parsley 5 tablespoons chopped fresh mint 1 tablespoon crushed, dried oregano 1 tablespoon salt 2 teaspoon fresh ground black pepper 1 cup Greek olive oil 2 cups crushed tomatoes 2 cups reserved cooking water from beans In a large pot, brings dried beans to boil. Lower heat to simmer and cook until tender -- probably an hour or so. Drain beans, reserving two cups of cooking liquid. Saute chopped onions and celery in olive oil over medium low heat until tender. Add garlic and cook for a few minutes until soft. Add herbs and spices, mix to combine completely and cook for just a minute to combine flavor oils. Add chopped tomatoes, stir to combine and cook for 5 minutes. Add reserved bean cooking liquid and bring sauce up to a boil. Remove from heat and set aside until ready to bake the beans. Layer cooked gigantes beans evenly in 9Ă&#x2014;13 baking pan and pour sauce over top. Bake, uncovered, for two hours in a 350 degree oven. Stir approximately every half hour or so. Allow baked beans to rest for about 15-30 minutes before serving. Serve with pilaf and a dollop of tahini dipping sauce.

Barley Risotto with Savory Spinach Ordinary Vegan Risotto 1 cup pearl barley (uncooked) 1 onion, chopped 1 garlic clove, chopped 1 teaspoon extra-virgin olive oil 3 teaspoons fresh thyme, chopped 1 teaspoon dried basil 1 bay leaf 3 cups low-sodium vegetable broth (or more if needed) Juice from 1/2 lemon 2 teaspoons grated lemon zest 2 tablespoon nutritional yeast 1/4 cup chopped chives 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper Spinach Sauce 3 cups fresh spinach 1 cup of flat leaf parsley, stems removed 1 garlic clove, chopped Juice from 1/2 small lemon (about 1 tablespoon or more to taste) 2-3 tablespoons vegetable broth pinch of salt and ground black pepper Pre-heat oven to 350 degrees F. Place barley on a baking sheet and toast in oven for 10 minutes. Remove and set aside. Zest one lemon and set aside. Heat olive oil in a large saucepan. Add onion, salt and pepper and cook, stirring often until the onion is soft and translucent. Add the garlic. Cook for another minute. If the onion is sticking, add a little vegetable broth instead of more oil. Add barley, thyme, basil, bay leaf and 2 cups of vegetable broth and bring to boil.

Reduce heat and simmer, stirring often, until broth is almost absorbed. Check for doneness. Add another 1/2 cup broth if needed. Bring to simmer. When broth is absorbed, check for doneness. If needed add another 1/4 cup to 1/2 cup broth until the barley is cooked but still has a little bite and the mixture is creamy. This could take 40-50 minutes. When done remove bay leaf and leave covered. For the spinach sauce: In a large saucepan, bring 2 cups of salted water to a boil. Add spinach and parsley and cook until leaves are bright green and wilted, about 1 minute. Drain. Add spinach, parsley, 2 tablespoons vegetable broth, 1 chopped garlic clove and juice of Â˝ lemon to a food processor. Puree until smooth, adding more vegetable broth if needed for desired consistency. Add a pinch of salt and pepper and taste for seasonings. Add nutritional yeast, chives, lemon zest and Â˝ lemon squeezed of juice into barley mixture. Combine. Mix in spinach puree. Season with more salt and pepper if needed. Garnish with lemon zest.

Namaste Crackers I Quit Sugar Crackers 1 cup water 1/2 cup flaxseeds 2 tablespoons chia seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/4 cup sesame seeds 1 teaspoon fine sea salt "Cheese" + Onion 1/4 cup nutritional yeast 1 teaspoon onion powder Italian Herb 1 teaspoon dried oregano 1 teaspoon dried basil Garlic (1-3 cloves) Spicy 1/2 teaspoon chili flakes 1 teaspoon curry powder Preheat the oven to 350 degrees and line a tray with non-stick baking paper. In a large bowl, combine all the seeds and salt with your choice of seasoning. Add the water and stir until well-combined. Taste and adjust seasoning. Allow the mixture to sit for 30 minutes until all the water has been absorbed. Spread the mixture onto the prepared tray using a large spatula. Ideally it should be no higher than 5mm. Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into evenly sized crackers after cooking. Bake for 30 minutes. Remove from oven and break into individual crackers. This should be fairly simple if the mixture was scored well before cooking. Carefully turn the crackers over and return to the oven for an additional 20 minutes. For extra crunch, allow to cool completely in the oven before eating.

Ful Mudammas ToryAvey.com Ful 2 cups (16 ounces) cooked or canned fava beans Extra virgin olive oil 1/2 onion, minced 2 garlic cloves, chopped 1 teaspoon cumin 1/2 cup water Salt and black pepper to taste Juice from 2 fresh lemons (or more to taste) Optional Toppings Diced ripe red tomato Raw onion sliced into rings Fresh minced parsley or cilantro Red chili pepper flakes Paprika Tahini sauce Pour fava beans into a colander and rinse them in cold water. Set them aside to drain, then continue with recipe. In a large skillet, heat 1 tablespoon olive oil over medium heat. Fry the diced onion till it becomes translucent and golden. Add garlic and cumin, sautĂŠ for 1 minute till fragrant. Add the fava beans to the pan, then add about Â˝ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, season with salt and pepper to taste. Cover the skillet. Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75 percent. Remove from heat. Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency a little chunkier than hummus. Serve each portion with the toppings of your choice.

Three-Grain Pilaf The Angelica Home Kitchen 1 cup brown basmati rice 1/2 cup millet 1/2 cup quinoa 3/4 teaspoon sea salt 1/2 cup scallions, minced (white and tender green part only) 2 tablespoons olive oil 3 cups water or vegetable stock Preheat oven to 350 degrees. Combine the grains with the salt, scallions and oil in a heavy-bottomed, oven-safe two-quart saucepan with a tight-fitting lid. Cook uncovered over a medium flame, stirring constantly until the grains begin to brown and are fragrant and toasty, about 5 to 7 minutes. Add the water or stock and bring to a boil. Cover and bake in the oven for 30 minutes. Remove from the oven and allow to rest for five minutes. Fluff with a fork and it's ready to serve.

Jerk Tempeh with Cilantro Sauce The Inspired Vegan Tempeh 1 pound tempeh (2 8-ounce packages) sliced horizontally into 1/2-inch fingers 1 cup chopped yellow onion 3 green onions, white and green parts, sliced thinly 3 garlic cloves, minced 1 habanero chile, stemmed and minced (use 1/2 to decrease spiciness) 1 teaspoon minced fresh ginger 3 tablespoons freshly squeezed lime juice 1 tablespoon apple cider vinegar 6 tablespoons shoyu 1/4 cup extra-virgin olive oil 1 teaspoon ground allspice Pinch of freshly grated nutmeg 1 tablespoon minced fresh thyme Pinch of cayenne 1 tablespoon freshly ground black pepper 11/2 cups plus 2 tablespoons vegetable stock or water Cilantro Sauce 2 garlic cloves, minced 3 tablespoons extra-virgin olive oil 1/4 teaspoon ground coriander Coarse sea salt 1 cup tightly packed fresh cilantro leaves (about 1 large bunch) 2 tablespoons freshly squeezed lemon juice 1/4 cup water 1/2 jalapeĂąo For the tempeh: Preheat the oven to 350 degrees. In a large baking dish, place the tempeh fingers in one snug layer. Set aside. In an upright blender, combine the remaining ingredients and puree until well mixed. Transfer the sauce to a small saucepan. Bring to a boil, and immediately pour over the tempeh. Tightly cover the dish with foil, transfer to the oven, and bake for 1 hour, until much of the sauce has been absorbed (turning the tempeh halfway through). Remove the foil and bake for an additional 10 minutes.

For the cilantro sauce: Combine the garlic, olive oil, coriander, and Âź teaspoon of salt in a small skillet. Raise the heat to medium and simmer just until the garlic is fragrant, about 1Â˝ minutes. Remove from the heat and let cool. Transfer the oil mixture to an upright blender. Add the cilantro, lemon juice, water, and jalapeĂąo and blend until smooth. If necessary, season with additional salt to taste.

Greek Lentil Soup Greek Cooking for the Gods 1 pound lentils 3 medium onions, chopped 3 celery branches, chopped 2 small carrots, chopped 2 garlic cloves, minced 2 tablespoons tomato sauce 2 bay leaves 1 teaspoon oregano 1/2 cup red wine or vinegar Salt and pepper Olive oil Wash and drain the lentils. SautĂŠ all ingredients except lentils and wine or vinegar with olive oil in a heavy soup pot. (Reserve salt and pepper until later). Add lentils and enough water to cover the lentils, stir, bring to boil, reduce heat, and simmer covered for about 45 minutes. While cooking, check periodically to see that the water covers the lentils, adding more water if necessary. When the lentils are tender, add salt and pepper to taste, and wine or vinegar. (Greeks prefer vinegar.)

Chickpea and Spinach Stew with Ginger The Food Lab One 28-ounce can whole tomatoes One 1-inch knob ginger, peeled 1/4 cup extra-virgin olive oil, plus more for serving 1 medium onion, finely sliced 4 cloves garlic, finely sliced 1 teaspoon sweet or hot Spanish smoked paprika 12 ounces spinach, trimmed, washed, drained, and roughly chopped 2 14-ounce cans chickpeas, with their liquid 2 bay leaves 2 teaspoons soy sauce Kosher salt Sherry vinegar (optional) Drain the tomatoes in a strainer set over a medium bowl. Transfer the liquid and half of the tomatoes to a blender, add the ginger, and blend on high speed until completely pureed. Set aside. Roughly chop the remaining tomatoes and set aside separately. Heat the olive oil in a 12-inch skillet over high heat until shimmering. Add the onion, garlic, and paprika and cook, stirring frequently, until the onion is softened and very slightly browned. Add the tomato-ginger puree and stir to combine. Add the spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce the heat to medium and simmer, stirring occasionally, until the spinach is completely tender, about 10 minutes. Add the chopped tomatoes, chickpeas, with their liquid, bay leaves, and soy sauce and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes. Season to taste with salt and serve immediately, drizzling with extra virgin olive oil and, if desired, a few drops of sherry vinegar.

Vegetarian Chili with Chipotle Chiles Bon AppĂŠtit 1 tablespoon olive oil 1 cup chopped carrot 1 cup chopped red or green bell pepper 1 cup chopped onion 3 large garlic cloves, minced 1 tablespoon chili powder 2 teaspoons ground cumin 1 28-ounce can crushed tomatoes with basil 1 15- to 16-ounce can red kidney beans, rinsed, drained 1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained 1 15- to 16-ounce can black beans, rinsed, drained 11/2 tablespoons canned chopped chipotle chilies in adobo sauce (including two peppers) Heat olive oil in a heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and sautĂŠ until vegetables are light golden, about 10 minutes. Add chili powder and cumin and stir 2 minutes. Add tomatoes, red, white and black beans and chipotle chilies and bring mixture to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Thin with water if mixture is too thick. Season chili to taste with salt and pepper.

Almond-Butter Spheres Inspired by Harlow, Portland, Oregon 1/2 cup almond butter 1 tablespoon pumpkin seeds 1/2 cup almond meal (or as much as it takes to make a rollable dough) 1/4 cup sesame seeds (or enough to coat the balls) Stir seeds into almond butter. Add enough almond meal to make a dough that can be rolled into small spheres. Roll the spheres in the sesame seeds. Store in regrigerator. This recipe is infinitely malleable: you can use a different nut butter, different sorts of nuts or seeds. You can stir in raw cacao or raisins. Anything you want really.

Tahini Dipping Sauce Madhur Jaffrey's World-of-the-East Vegetarian Cooking 2 to 3 cloves garlic, peeled 1/4 cup tahini 1/4 cup lemon juice 3 tablespoons cold water Put everything in a blender. Blend.