KITCHEN TABLE

KEEP A JUG OF WATER HANDY!

The Spicy Plant-Based Cookbook (Simon & Schuster, $22.99) is for everyone who loves hot sauce, red chilli peppers and everything flaming hot – with over 200 recipes from all over the world including desi staples such as sabudana vada and sprouted mung bean salad.

MANGO-CITRUS SALSA

Image credit: The Spicy Plant-Based Cookbook.

1 medium mango, peeled, pitted and chopped

2 medium tangerines, peeled and chopped

1/2 medium red bell pepper, stemmed, seeded and chopped

1/2 medium red onion, peeled and minced

3 medium cloves garlic, peeled and minced

1/2 medium jalapeno pepper, stemmed, seeded, and minced

2 tbsp freshly squeezed lime juice

1/2 tsp salt

1/4 tsp black pepper

3 tbsp chopped fresh cilantro

In a large bowl, combine all ingredients. Gently toss to mix well.

Allow to sit for at least 15 minutes before serving to allow flavours to blend.

Store any leftover salsa in an airtight container in the fridge.

SPICY THREE-PEPPER FRIATTA

Image credit: The Spicy Plant-Based Cookbook.

2 tbsp olive oil

1 cup peeled and diced red potatoes

1/2 cup diced white or yellow onion

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1 tsp minced jalapeno pepper

1 medium clove garlic, peeled and minced

1/4 cup chopped fresh parsley

1 16-oz package firm tofu, drained

1/2 cup unsweetened soy milk

4 tsp cornstarch

2 tsp nutritional yeast

1 tsp yellow mustard

1/2 tsp turmeric

1 tsp salt

Preheat the oven to 400°F. Lightly spray a 9-inch quiche pan or pie plate with nonstick cooking spray.

In a pressure cooker on low heat, add oil, potatoes, onion, bell peppers, jalapeno, garlic and parsley and sauté for 3 mins. Lock the lid in place and bring to high pressure, maintain pressure for 6 mins. Remove from heat and quick-release the pressure.

In a blender or food processor, combine tofu, soy milk, cornstarch, yeast, mustard, turmeric and salt. Blend until smooth, then add to cooked potato mixture.

Spoon mixture into prepared quiche pan. Bake for 45 mins or until frittata is firm, then remove from heat and let it stand for 10 mins before serving.

SINLESS CHILI CHEESE FRIES

Image credit: The Spicy Plant-Based Cookbook.

1 20 oz bag frozen French fries

1 tbsp vegetable oil

1/2 medium yellow onion, peeled and chopped

1 can kidney beans, drained and rinsed

1-1/2 cups TVP*, rehydrated in water

1-1/3 cups tomato paste

2 tbsp chili powder

1/2 tsp ground cumin

1/2 tsp cayenne pepper

2 tbsp vegan margarine

2 tbsp whole wheat flour

1-1/2 cups unsweetened soy milk

2 tbsp yellow mustard

1/2 tsp garlic powder

1/2 tsp salt

1/2 cup grated vegan cheddar cheese

Prepare French fries according to package instructions.

In a large skillet over medium-high heat, add oil and sauté onion until soft, about 5 mins.

Reduce heat to low and add beans, TVP, tomato paste, chili powder, cumin and cayenne pepper. Cover and simmer until beans are tender, about 8-10 mins.

In a separate medium saucepan over medium heat, melt margarine and flour together until thick and pasty, then stir in soy milk, mustard, garlic and salt.

Add cheese and heat until just melted and mixture is thickened.

Smother french fries with TVP chili and top with cheese sauce.

* Textured vegetable protein.

BOURBON AND CHILI BROWNIES

Image credit: The Spicy Plant-Based Cookbook.

4 oz vegan chocolate, roughly chopped

1 stick vegan margarine, softened and cut into small cubes

1 cup granulated sugar

Egg replacer equivalent to two eggs

1/2 tsp vanilla extract

1/4 cup bourbon

1/2 cup plus 1 tbsp all-purpose flour

1/8 tsp salt

1/4 tsp ground cinnamon

1/2 tsp ancho chili powder

Preheat oven to 350 °F. Grease an 8-inch square baking pan.

In a small microwave-safe bowl, combine chocolate and margarine. Microwave 20 seconds at a time until melted; stir until smooth.

Transfer chocolate mixture to a large bowl. Add sugar and stir to combine.

Add egg replacer and stir until smooth.

Add vanilla and bourbon and stir.

Add flour, salt, cinnamon and chili powder.

Stir gently until smooth.

Pour mixture into prepared baking pan and bake for 20 to 25 minutes, until just set in the middle and a toothpick stuck in the centre comes out clean.

Let brownies cool before cutting.

The Spicy Plant-Based Cookbook is published by Simon & Schuster, $22.99.