with red cabbage, not beets. Though optional, a dollop of plain soy yogurt or nondairy sour cream is simply delicious here. Serve with pumpernickel bread and a tossed spinach and mushroom salad for a hearty cold-weather meal.
MAKES 4 SERVINGS
1 tablespoon canola oil
1 small red onion (about 4 ounces), thinly sliced
1 tablespoon chopped fresh ginger
2 large cloves garlic, finely chopped
4 cups shredded red cabbage
1 to 2 fresh red chili peppers, seeded and chopped
3 cups low-sodium vegetable broth
1 ⁄ 2 cup water
1 ⁄ 4 cup plain rice vinegar
2 tablespoons reduced-sodium soy sauce
2 to 3 whole star anise
1 ⁄ 4 cup packed light brown sugar
Salt and freshly ground black pepper, to taste
1 tablespoon toasted (dark) sesame oil
2 scallions, green parts only, thinly sliced
Plain soy yogurt or nondairy sour cream, for garnish (optional)
Toasted sesame seeds or caraway seeds, for garnish (optional)
In a medium stockpot, heat the canola oil over medium heat. Add the onion, ginger, and garlic and cook, stirring, until just softened, 2 to 3 minutes. Add the cabbage and chili pepper and cook, stirring constantly and scraping from the bottom to prevent sticking, until vegetables are softened and cabbage is wilted, about 5 minutes. Add the broth, water, vinegar, soy sauce, and star anise and bring to a boil over high heat, stirring from the bottom to loosen any browned bits. Reduce the heat to medium-low and stir in the brown sugar, salt, and black pepper; simmer, uncovered, until cabbage is very tender and liquid is reduced by about half, about 20 minutes, stirring occasionally and adjusting the heat between medium and medium-low to maintain a simmer. Remove and discard the star anise. Stir in the sesame oil and scallion greens. Serve warm, garnished with a dollop of soy yogurt and sprinkled with sesame seeds, if desired.
{PER SERVING} Calories 198 • Protein 11g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 26g • Dietary Fiber 5g • Sodium 705mg
Spinach Wonton Soup
Made with both fresh and frozen spinach, this wonton soup is as simple to make as it is superb to eat. Flavored baked tofu or well-drained extra-firm tofu, finely chopped, can replace the seitan, if desired.
MAKES 4 SERVINGS
2 cups water
2 cups reduced-sodium vegetable broth
1 tablespoon thinly sliced peeled fresh ginger plus 1 teaspoon finely chopped fresh ginger
2 tablespoons plus 1 teaspoon reduced-sodium soy sauce
1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine
2 teaspoons plain rice vinegar
1 ⁄ 2 tablespoon light brown sugar
Salt and freshly ground black pepper, to taste
1 cup fresh baby spinach leaves
2 scallions, white and green parts, thinly sliced, plus 1 scallion, green part only, finely chopped
3 teaspoons toasted (dark) sesame oil
1 cup frozen chopped spinach, cooked according to package directions, drained, squeezed dry between paper towels, finely chopped
1 ⁄ 2 cup drained and finely chopped seitan, preferably a flavored variety, or flavored baked tofu, or regular extra-firm tofu
1 ⁄ 2 teaspoon Chinese chili paste
1 ⁄ 4 teaspoon granulated white sugar
16 egg-free wonton wrappers, thawed if frozen
In a medium stockpot, bring the water, broth, sliced ginger, 2 tablespoons soy sauce, rice wine, vinegar, brown sugar, salt, and pepper to a boil over high heat. Reduce the heat to low, cover, and simmer 5 minutes. Add the fresh spinach, sliced scallions, and 1 teaspoon sesame oil; cover, and remove from the heat. Let stand, covered, about 10 minutes.
Meanwhile, in a medium bowl, mix cooked frozen spinach, seitan, finely chopped scallion greens, remaining 2 teaspoons sesame oil, remaining 1 teaspoon finely chopped ginger, remaining 1 teaspoon soy sauce, chili paste, white sugar, salt, and pepper until well combined.
Fill a small container with some water. Lay a wonton wrapper on a flat work surface and place 1 heaping teaspoon of the vegetable mixture in the center. Dip
MAKES 4 SERVINGS
1 tablespoon canola oil
1 small red onion (about 4 ounces), thinly sliced
1 tablespoon chopped fresh ginger
2 large cloves garlic, finely chopped
4 cups shredded red cabbage
1 to 2 fresh red chili peppers, seeded and chopped
3 cups low-sodium vegetable broth
1 ⁄ 2 cup water
1 ⁄ 4 cup plain rice vinegar
2 tablespoons reduced-sodium soy sauce
2 to 3 whole star anise
1 ⁄ 4 cup packed light brown sugar
Salt and freshly ground black pepper, to taste
1 tablespoon toasted (dark) sesame oil
2 scallions, green parts only, thinly sliced
Plain soy yogurt or nondairy sour cream, for garnish (optional)
Toasted sesame seeds or caraway seeds, for garnish (optional)
In a medium stockpot, heat the canola oil over medium heat. Add the onion, ginger, and garlic and cook, stirring, until just softened, 2 to 3 minutes. Add the cabbage and chili pepper and cook, stirring constantly and scraping from the bottom to prevent sticking, until vegetables are softened and cabbage is wilted, about 5 minutes. Add the broth, water, vinegar, soy sauce, and star anise and bring to a boil over high heat, stirring from the bottom to loosen any browned bits. Reduce the heat to medium-low and stir in the brown sugar, salt, and black pepper; simmer, uncovered, until cabbage is very tender and liquid is reduced by about half, about 20 minutes, stirring occasionally and adjusting the heat between medium and medium-low to maintain a simmer. Remove and discard the star anise. Stir in the sesame oil and scallion greens. Serve warm, garnished with a dollop of soy yogurt and sprinkled with sesame seeds, if desired.
{PER SERVING} Calories 198 • Protein 11g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 26g • Dietary Fiber 5g • Sodium 705mg
Spinach Wonton Soup
Made with both fresh and frozen spinach, this wonton soup is as simple to make as it is superb to eat. Flavored baked tofu or well-drained extra-firm tofu, finely chopped, can replace the seitan, if desired.
MAKES 4 SERVINGS
2 cups water
2 cups reduced-sodium vegetable broth
1 tablespoon thinly sliced peeled fresh ginger plus 1 teaspoon finely chopped fresh ginger
2 tablespoons plus 1 teaspoon reduced-sodium soy sauce
1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine
2 teaspoons plain rice vinegar
1 ⁄ 2 tablespoon light brown sugar
Salt and freshly ground black pepper, to taste
1 cup fresh baby spinach leaves
2 scallions, white and green parts, thinly sliced, plus 1 scallion, green part only, finely chopped
3 teaspoons toasted (dark) sesame oil
1 cup frozen chopped spinach, cooked according to package directions, drained, squeezed dry between paper towels, finely chopped
1 ⁄ 2 cup drained and finely chopped seitan, preferably a flavored variety, or flavored baked tofu, or regular extra-firm tofu
1 ⁄ 2 teaspoon Chinese chili paste
1 ⁄ 4 teaspoon granulated white sugar
16 egg-free wonton wrappers, thawed if frozen
In a medium stockpot, bring the water, broth, sliced ginger, 2 tablespoons soy sauce, rice wine, vinegar, brown sugar, salt, and pepper to a boil over high heat. Reduce the heat to low, cover, and simmer 5 minutes. Add the fresh spinach, sliced scallions, and 1 teaspoon sesame oil; cover, and remove from the heat. Let stand, covered, about 10 minutes.
Meanwhile, in a medium bowl, mix cooked frozen spinach, seitan, finely chopped scallion greens, remaining 2 teaspoons sesame oil, remaining 1 teaspoon finely chopped ginger, remaining 1 teaspoon soy sauce, chili paste, white sugar, salt, and pepper until well combined.
Fill a small container with some water. Lay a wonton wrapper on a flat work surface and place 1 heaping teaspoon of the vegetable mixture in the center. Dip
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