Veggie soul recipes add flavor, reduce fat

Bryant Terry writes that this tempeh recipe is adapted from one of his favorite cookbooks, "The Modern Vegetarian Kitchen" by Peter Berley.

OPEN-FACED BBQ TEMPEH SANDWICH WITH CARROT-CAYENNE COLESLAW

3 tablespoons apple cider vinegar

3 tablespoons freshly squeezed

lime juice

3/4 cup tamari

1/4 cup canned tomato sauce

1 large chipotle chili in adobo sauce

3 tablespoons extra-virgin olive oil

1/4 cup agave nectar

1 tablespoon ground cumin

1/8 teaspoon cayenne

2 tablespoons water

1 pound tempeh cut in 1/2-inch fingers

5 4-by-4-inch pieces of focaccia

4 1/2 cups Carrot-Cayenne Coleslaw (see below)

In a blender, combine first 10 ingredients to create a marinade. Puree until well combined. Set aside.

Preheat grill. In a large baking dish, place the tempeh fingers in one snug layer. Pour the marinade on them and tightly cover with foil. Transfer to the grill, close, and bake for 50 minutes, turning the tempeh once halfway through.

Remove the baking dish from the grill. With a slotted spoon, transfer the tempeh fingers back to the grill and cook until sizzling and slightly charred, about 1 minute per side.

While the tempeh is grilling, put the focaccia on the grill and cook until warm and slightly charred, about 2 minutes per side.

Construct the sandwiches by adding 3 to 4 tempeh fingers to each square of focaccia and topping with coleslaw. Makes 5 servings.

CARROT-CAYENNE COLESLAW

1/2 small green cabbage, cored and sliced thinly

2 large carrots, grated

1/4 small purple cabbage, cored and sliced thinly

1/2 teaspoon Dijon mustard

1/4 cup champagne vinegar

1 teaspoon agave nectar or organic raw cane sugar

1 teaspoon coarse sea salt

1/4 teaspoon cayenne pepper

3 tablespoons extra-virgin olive oil

2 tablespoons sesame seeds,

toasted

Place the green cabbage and carrots in one bowl, and the purple cabbage in a separate bowl.

In an upright blender, combine the mustard, vinegar, agave nectar or sugar, salt and cayenne. While blending, slowly add the oil.

Add half of the dressing to the green cabbage/carrot mixture and add the rest to the purple cabbage. Massage them both well until wilted, about 3 to 5 minutes each. Cover and refrigerate for at least 1 hour or overnight.

Remove at least 15 minutes before serving, combine well, add sesame seeds and mix well. Makes 4 to 6 servings.

Terry writes, "Succotash, a Native American dish consisting primarily of lima beans and corn, has been reinterpreted by Southern African-Americans with a number of bean, vegetable and - sometimes - meat combinations. Here I remix the simplest version of this dish by making a tasty pureed soup."

Frozen lima beans are OK, but "fresh corn off the cob is essential."

SUCCOTASH SOUP WITH GARLICKY CORNBREAD CROUTONS

2 cups fresh or frozen baby lima beans

10 cups cold water

Coarse sea salt

4 large ears yellow corn, shucked, kernels scraped, cobs reserved

1/4 cup plus 1/2 teaspoon extra-virgin olive oil

1 large onion, diced

1/4 cup finely chopped flat-leaf

parsley

White pepper

Garlicky Cornbread Croutons

(see below)

In a medium-size saucepan, combine the beans with the water. Bring to a boil. Reduce the heat to medium, partially cover, and simmer for about 10 minutes, or until the beans are slightly tender. Add 1 teaspoon salt and simmer for 5 more minutes.

Drain the cooking liquid into a bowl, set the beans aside, and add the liquid back to the saucepan.

To make a broth, cut the corncobs into thirds, add them to the bean liquid, and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Remove from heat. With a slotted spoon, remove the corncobs from the liquid to a compost pail.

While the broth is simmering: in a medium-size saute pan over medium-low heat, combine the olive oil, 1/4-teaspoon salt, and the onions and sweat for 15 minutes, until the onions are softened. Set aside a third-cup of corn kernels and add the rest to the onions. Cook for about 5 minutes, stirring occasionally, until the corn is tender.

Transfer the corn-onion mixture to the broth. Add the cooked beans. Over high heat, bring to a boil, immediately reduce heat to medium-low, and simmer for 5 more minutes, until the corn is done. Remove from heat, stir in 2 tablespoons of the parsley, and puree in small batches in an upright blender. Strain through a medium-mesh strainer to remove tough corn skins. Season with salt and pepper to taste and set aside.

Preheat broiler. In a small bowl, toss the reserved corn kernels with a 1/2-teaspoon of olive oil. Transfer kernels to a 9-inch pie pan or comparable receptacle. Place the corn about 3 inches from the heat and broil until browned, about 3 to 5 minutes, stirring a few times with a spoon.

If necessary, warm up the soup, then ladle it into bowls, sprinkle roasted corn kernels and Garlicky Cornbread Croutons on top, and garnish with the remaining parsley. Makes 4 to 6 servings.

GARLICKY CORNBREAD CROUTONS

2 tablespoons extra-virgin olive oil

2 large cloves garlic, minced

2 large pieces cornbread, cut into 1/2-inch cubes

Preheat oven to 350 degrees. In a medium saute pan, combine oil and garlic over medium-low heat, and saute 3 to 5 minutes. Remove from heat and set aside.

In a large bowl, gently toss the cornbread cubes and oil. Transfer to a parchment-lined baking sheet and bake, shaking the pan a few times, until croutons are golden brown (about 15 minutes).

COLLARD CONFETTI

1 teaspoon extra-virgin olive oil

1/2-pound leafy green stems, thinly sliced

Coarse sea salt

2 teaspoons fresh-squeezed lemon juice

Fresh-ground white pepper

In a large saute pan over medium-high heat, warm the olive oil. Add the stems and a 1/4-teaspoon of salt. Saute for 2 to 3 minutes, stirring often until softened. Add the lemon juice and season with pepper to taste.