Today's Recipe

Changing with the Seasons - by Frances Abrams

Thu, 12 May 2011 02:53:00 GMT

We finally have some spring-like weather in the northeast. Although the calendar indicated that spring arrived weeks ago, the climate has remained cold and rainy here. It has been difficult to shift to a lighter way of eating this spring when my body has been craving heavier foods to deal with the cold weather.

Last night I knew that spring had finally reached us when the menu at the restaurant where we ate featured pea shoots, asparagus, fava beans, and fiddlehead ferns—all delicious indicators of the new season. It felt as though a huge weight had been lifted from my chest. This winter was filled with a lot of illness and, although I hate to admit it, I wasn’t able to stick with my eating regime as perfectly as I would have liked. Today was a beautiful sunny day, and I am eager to get back on track.
When I’ve been less than perfect -- and aren’t we all -- I like to start eating a basic macrobiotic menu for a few days to get back on target. That usually means miso soup, brown rice, and greens for breakfast. For lunch I will have some whole grains with beans and veggies followed by tofu or tempeh with an abundance of vegetables for dinner. In no time at all I will feel “lighter” and more energetic.

Now that I am back on track, I once again sense an excitement around healthy, locally grown food. I’m eager to search out new recipes, and I once again find myself browsing the cookbook aisle at Barnes & Noble. It is fun to take a non-vegan recipe and translate it into something that is appropriate for my way of eating. Once again grocery shopping has become a joyous endeavor. I love to shop the outside aisles of the supermarket where I can find all the non-processed foods. I look for vegetables that are bright in color and filled with nutrients. To support my liver during this spring season, I emphasize grains such as barley, hato mugi, oats, rye and wheat. I supplement these grains with lentils, edamame, and peas. For vegetables, I look for upward growing plants such as celery, chives, spring greens, green beans, leeks, and scallions. My sea vegetable of choice is wakame, which I normally add to some miso soup. And a sour green apple helps to round out my menu.

Spring brings with it a myriad of vegetables that help me cleanse and re-energize after a cold and blustery winter. I am always focused on vegetables and foods that zero in on cleansing and healing my liver which is an especially good thing to do at this time of year. It’s a good idea to focus on foods that have an upward, growing spring energy such as watercress and shoots. This week I made a watercress soup that included spring leeks. A quick sauté of bok choy flavored with some shoyu and served over boiled brown rice contributed to another healthy, cleansing meal. Think about adding some mustard greens to a bean recipe or parsley to a boiled grain dish and a quick pressed salad.

According to Chinese medicine, sour taste is also associated with spring. Sour tasting foods help the liver to cleanse and discharge any excess from winter cooking. Think in terms of eating some umeboshi plum or lemon to improve the condition of your liver. Eating in a healthy fashion doesn’t mean it must be boring, and there are so many ways to be creative with spring vegetables.

For me, spring means the end of heavy winter coats, sloshing through the snow and slipping and falling on icy sidewalks. It means that baseball season has begun (we have already been to two Red Sox games – one victory and one loss) and it also means that I will soon be planting my herb and tomato garden. The daffodils have bloomed and life is good!

Fried Bananas in Chocolate Sauce

Tue, 30 Nov 2010 16:36:00 GMT

A great and elegant dessert. The best part is that it looks like a lot of work, but you don’t have to tell a soul how easy it is to make.

Ingredients
Batter
1 ½ cups whole wheat pastry flour
pinch sea salt
1 teaspoon baking powder
scant pinch cinnamon
1/4 cup unsweetened, shredded coconut
sparkling water

4-6 ripe bananas, into 1/4-inch thick diagonal slices
avocado or light olive oil, for frying

Chocolate sauce
½-1/2 cup unsweetened almond milk
3 tablespoons brown rice syrup or honey
1 teaspoon pure vanilla
1 cup non dairy chocolate

Directions
Make the batter by whisking all dry ingredients together. Slowly mix in sparkling water to create a batter the consistency of pancake batter. Cover loosely and set aside.

Prepare the bananas. Place about 1  inches oil in a deep skillet and place over medium heat. When the oil is hot (patterns will form in the oil, knwn as “dancing”), raise heat to high, dip banana slices in batter to coat completely and fry until golden and crispy, turning once to insure even browning. Drain on paper. Transfer to a parchment-lined baking sheet and place fried bananas in a warm oven until all the frying is completed.

While working on the bananas, place all ingredients for chocolate sauce (except chocolate) in a small saucepan and bring to a high boil. Place chocolate in a heat-resistant bowl. Remove from heat, pour over chocolate and whisk until smooth.

To serve, mound fried bananas on individual serving plates and spoon a generous amount of chocolate sauce over top. Serve immediately. Makes 4-6 servings.

Sweet Strawberry Pie

Mon, 10 Jan 2011 01:31:00 GMT

Raw cuisine is all the rage…so I decided to play with it. A total raw approach doesn’t work for me personally, but I think it has definite value to a healthy life. I think we all need some raw foods for enzymes, to create a light, fresh energy and for digestion. I love to make this pie when strawberries are in their full season of sweet ripeness.

Ingredients
2 pounds fresh strawberries, tops removed, quartered
Juice of one half lemon
1 teaspoon pure vanilla extract
½ cup brown rice syrup
Sea salt
2 cups raw almonds
1 3/4 cups pitted dates

Directions
Combine strawberries, lemon juice, vanilla, rice syrup and a pinch of salt in a bowl and toss to combine. Set aside while you make the crust.

Place almonds in a blender and pulse on high until they resemble bread crumbs. Empty into a 9-inch pie plate. Place dates in blender with about a teaspoon of water and pulse on high until well-chopped…it will be a little clumpy. Combine almonds and dates until they hold together and then press evenly onto the bottom and sides of pie plate to form a crust. Spoon berries generously into the crust, discarding any remaining liquid. Refrigerate for 2 hours before slicing into wedges and serve. Makes 6-8 servings.

Indian Rice Pudding

Tue, 30 Nov 2010 16:35:00 GMT

Rice pudding is one of those desserts that brings comfort and joy to all! And this one cooks in just 35 minutes. It doesn’t get better!

Ingredients
4 cups unsweetened almond milk
½ cup brown rice syrup
1 teaspoon pure vanilla extract
½ teaspoon saffron threads soaked in 2 tablespoons hot water
1 teaspoon ground cardamom
Pinch sea salt
2 cups cooked basmati rice
½ cup golden raisins, plumped in about 1 cup warm water (see Note below), drained and ½ cup soaking water reserved
2 teaspoons ground cinnamon
2 teaspoons slivered almonds
2 teaspoons coarsely chopped, shelled, unsalted pistachios

Directions
Combine almond milk, syrup, vanilla, saffron with soaking water, cardamom and salt in a heavy saucepan over medium heat. Whisking constantly, bring to a boil. Stir in rice, raisins and raisin water, and return to the boil. Reduce heat to very low, cover and cook, stirring frequently, until the pudding is quite creamy and thick, about 35 minutes.

While the pudding cooks, make the garnish. Combine cinnamon, almonds and pistachios in a small skillet over medium heat. Cook, stirring, until the nuts are fragrant, about 4 minutes.

To serve, spoon rice pudding into dessert cups and garnish with toasted nuts. Makes 8 servings.

Tempeh Tuna Salad

Tue, 30 Nov 2010 16:34:00 GMT

Now, before you continue on here, I have to explain that, when I was a kid, my idea of fish was tuna salad or the crunchy outer coating of frozen fish sticks. As a grown-up finicky eater, I still didn't like fish, but remembered the taste of tuna salad. This is my vegetarian version of that type of creamy, sandwich-filling salad.

Ingredients
1 8 oz. package of tempeh-steamed for 10 minutes.
1/4 cup each diced carrot, red onion, celery
2-3 tablespoons organic sweet relish (found in any natural foods store)
generous pinch dried dill
Tofu Mayo

Directions
Cool steamed tempeh to room temperature and crumble into a coarse meal. Toss with diced vegetables, relish, several pinches of dill and tofu mayonnaise to form a creamy salad. Serve chilled over a bed of lettuce or in your favorite sandwich.

NOTE: Some people like to toss in some powdered kelp to create an authentic tuna salad taste in this recipe. Also remember that if you would like the veggies to be more tender, simply blanche them before using them in the recipe.

Chicken-less Salad

Tue, 30 Nov 2010 16:34:00 GMT

This amazing salad has fooled some of the biggest chicken salad fans. It has all the ingredients that make a great chicken salad, except the bird! Served on bread or on a bed of lettuce, this salad makes a great meal.

Ingredients
1 lb. brick tofu-extra firm
soy sauce
spring or filtered water
3 ribs celery-diced
1 small red onion-diced
1 red pepper-diced
1 teaspoon each basil, sage, rosemary, oregano
2 teaspoons paprika
1-1 1/2 cup Tofu Mayo (page )

Directions
Preheat oven to 400o. Lightly oil a baking sheet.

Slice tofu 1/4-inch thick. Place slices in a shallow dish and cover with a mixture that is 1 part soy sauce to 4 parts water. Allow tofu to marinate for 10 minutes. Place on a lightly oiled baking sheet and bake for 30-35 minutes until a deep, golden brown and crispy on the outside. Remove from oven and allow to cool until you can handle them. Then, shred the tofu slices with a sharp knife, creating irregular, angular pieces..reminiscent of shredded chicken. Mix with vegetables, spices and Tofu Mayo until ingredients are well-incorporated. Chill thoroughly before serving. This salad is great on a bed of fresh, crisp greens or served as a hearty sandwich.

Tofu mayo
8 oz. firm tofu
3 tablespoons stoneground mustard
2 teaspoons red wine vinegar
3 teaspoons brown rice syrup
sea salt
juice of 1 lemon
3-4 tablespoons olive oil

Bring a small pot of water to a boil and cook tofu for 5 minutes. Drain well.
Puree all ingredients in a food processor until smooth and creamy.

Pan-Braised Tempeh with Tropical Salsa

Tue, 30 Nov 2010 16:33:00 GMT

Tempeh has a delicate fermented flavor and a meaty texture making it perfect for pan-braising. High in protein and phytocehemicals, it doesn’t get better than this antioxidant-rich dish. Served with brown rice, it is a perfect dinner.

Ingredients
Tropical Salsa
1 cup finely minced fresh pineapple
1 cup finely minced fresh papaya or mango
½ red onion, finely diced
3 cloves fresh garlic, finely minced
1 red bell pepper, finely diced
1 jalapeño chile, finely diced, do not remove seeds or ribs
2 small, firm plum tomatoes, finely diced, seeds removed
Juice of 1 lime
Juice of ½ orange
2 tablespoons finely minced fresh cilantro
4 tablespoons finely minced fresh flat-leaf parsley
½ teaspoon sea salt
Scant pinch cracked black pepper

Tempeh
3 tablespoons avocado oil
1 tablespoon brown rice syrup
2 teaspoons soy sauce
16 ounces tempeh, cut into 2-inch slices

8 baby bok choy, tips trimmed, rinsed well, left whole

Make the salsa: Combine all ingredients in a medium bowl. Set aside to allow the flavors to develop.

Directions
Prepare the tempeh: Place oil, rice syrup and soy sauce in a skillet over medium heat. When the mixture is hot, add tempeh and cook, turning each piece until evenly browned. It can take 7 to 8 minutes for all the tempeh to evenly brown.

While the tempeh cooks, bring a pot of water with a pinch of salt to a boil. Add bok choy and cook until the stems are crisp-tender and the green part of the leaves are wilted and bright green, 3 to 4 minutes. Drain the bok choy and arrange on a platter. Place tempeh on top and dollop salsa on temopeh. Serve any extra salsa in a separate bowl. Makes 4 servings.

Garbanzo, Baked Tofu and Eggplant Pita Sandwiches

Tue, 30 Nov 2010 16:32:00 GMT

A protein packed sandwich to keep you strong and healthy. This nutrient-rich pocket is perfect for an active athlete who doesn’t want to be weighed down by animal protein.

Ingredients
2-3 tablespoons extra virgin olive oil
2 small Japanese eggplants, unpeeled, ¾-inch cubes
1 red onion, diced
Sea salt
Cracked black pepper
Generous pinch crushed red pepper flakes
1 ½ cups cooked chickpeas
White wine
1 tablespoon fresh lemon juice
4 tablespoons finely minced fresh mint
3-4 slices finely shredded baked extra firm tofu

3 pita rounds, split in half, warmed in oven to soften

Directions
Place olive oil in a deep skillet over medium heat. When the oil is hot, sauté eggplant and red onion with a pinch of salt, a light seasoning of pepper and crushed red pepper flakes, until quite soft and beginning to brown, about 7 minutes. Stir in garbanzo beans and wine and simmer for 3-4 minutes, until warmed through. Remove from heat and stir in lemon juice, mint and tofu. Season to taste with salt and pepper and toss well to combine. Spoon filling generously into pita halves and serve hot. Makes 6 servings.

Note: To bake tofu, simply lay slices on a baking sheet and brush lightly with soy sauce and sesame oil on both sides of slices. Allow to marinate for 10 minutes and then bake at 400o until golden brown. Or buy it already baked to save time.

Pinto Burgers with Bean ‘Mayo’

Tue, 30 Nov 2010 16:32:00 GMT

A protein lover’s dream, this burger. Made from mineral-rich pinto beans laced through with lots of veggies and smothered in a delicious may made from white beans…and did I mention that there is no saturated fat to go with all this protein?

Ingredients
½ cup diced red onion
½ cup whole wheat bread crumbs
¼ cup minced cilantro
2 tablespoons minced jalapeno pepper
2 tablespoons vegan mayonnaise or Tofu Mayo (see page   )
1 teaspoon hot sauce
½ cup pureed silken tofu
Cracked black pepper
Sea salt
2 cups cooked pinto beans, coarsely mashed with a fork
1 cup fresh/frozen corn kernels
Extra virgin olive oil
1 recipe Tofu Mayo (see page   )
greens:
extra virgin olive oil
4-5 leaves kale, washed, shredded
Sea salt

Whole grain burger buns

Directions
To make the burgers, combine the first seven ingredients in a mixing bowl. Season to taste with salt and pepper.   Fold in beans and corn until ingredients are fully combined. Form the mixture into burger-sized patties. Arrange on a plate, cover and refrigerate for 10 minutes to set the patties.

Make the ‘mayo.

Place a small amount of oil in a skillet over medium heat. Lay patties in skillet and cook, until browned on both sides, about 4 minutes per side. Transfer to a plate and sauté greens. Place a small amount of oil in the same skillet and sauté kale until just wilted, about 2 minutes. Sprinkle with salt and sauté 1 minute more.

Assemble the burgers. Lay a pattie on the bottom half of a bun, spoon some
greens on top. Spread the cut side of the top half of the bun with bean ‘mayo’ and press gently on top of burger. Serve immediately.   Makes 4-6 burgers.

Note: You can use store bought vegan mayo and skip the work involved to make it from scratch.

Chicken-less Pot Pie

Tue, 30 Nov 2010 16:31:00 GMT

Pot pie has to be one of the world’s greatest comfort foods, but the average chicken pot pie has so much saturated fat and so many calories, you’ll take little comfort there. In this version, we have lots of veggies, a flaky crust and all the comforts of home with no compromise to your health. It takes a little time to make, but it’s worth it and the leftovers are even yummier the next day.

Ingredients
2 recipes Pastry Dough:
1¼ cups whole wheat pastry flour
Pinch sea salt
2-3 tablespoons avocado or olive oil
Cold spring or filtered water

Filling:
Extra virgin olive oil
2 cloves fresh garlic, thinly sliced
1 small red onion, thin half moon slices
Sea salt
¼ cup whole wheat pastry flour
2 vegetable bouillon cubes
3 cups unsweetened soymilk
1 tablespoon white miso
2 stalks celery, diced
1 carrot, diced
1 small yellow squash, diced
1 small zucchini, diced
1 cup fresh/frozen peas
2 cups shredded seitan
½ teaspoon ground sage

Directions
Prepare pastry by mixing flour and salt with oil to form the texture of wet sand. Slowly add water to create a dough that just gathers. Roll out between waxed or parchment paper to create 2 round crusts that are one inch larger than your pie plate (9-inch).

Prepare the filling. Place about 3 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in flour and cook, stirring to create a thick paste. Whisk in bouillon cubes and soymilk and cook, whisking constantly, until the mixture thickens, about 3 minutes. Stir in diced vegetables, seitan, sage and salt to taste until all ingredients are well-incorporated. Cover and set aside.

Preheat oven to 375o. Lay one of the pie shells over the pie plate and, using your knuckles, press the pastry to conform to the pan, trying not to stretch it too much. Allow excess pastry to hang over the sides of the pan. Using a fork, pierce in several places. Spoon filling evenly into the pie shell. Lay second pie shell over the filling. Trim excess of both crusts even with the rim of the pan. Press the edges of the pie crusts together to seal. Using your thumb and forefinger, crimp the edge of the crust. With a sharp knife, make 4 slits in the top of the pie to allow steam to escape.

Bake for 35-40 minutes, until the crust is golden and firm and the filling is bubbling. Remove from oven and allow to stand at least 10 minutes before serving. Makes 6-8 servings.

Vegetarian Black Bean Chili

Tue, 30 Nov 2010 16:30:00 GMT

Nothing makes a winter day cozy like a steaming bowl of chili…and you can have it with all the flavor, spice, texture and comfort you love…with none of the saturated fat in this version of a classic dish…and it’s fast and easy to make.

Ingredients
Marinade:
2 cups strongly brewed grain coffee
4 chopped oil-packed sundried tomatoes
2 cloves fresh garlic, finely minced
1 jalapeno chili, finely minced, with seeds
¼ red onion, finely diced
1 tablespoon hot sauce
Sea salt
Cracked black pepper
8 ounces tempeh, small cube

Chili:
extra virgin olive oil
2 cloves fresh garlic, thinly sliced
1 red onion, diced
Sea salt
2 serrano chilis, seeded, minced
1 large can diced tomatoes
2 cups cooked black turtle beans
2 sprigs cilantro, finely minced

Directions
Combine ingredients for marinade with salt and pepper to taste. Mix very well. Pour marinade over tempeh and set aside to marinate for about 30 minutes.

Make the chili. Place a small amount of oil, garlic and onion in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in chilis and tomatoes. Add black beans, tempeh and marinade. Stir gently, cover and bring to a boil. Reduce heat to low and cook for 35 minutes, until the vegetables, tempeh and beans are quite soft. Season to taste with salt and cook for 5 minutes more. Serve garnished with cilantro. Makes 4-5 servings.

It’s All Greek To Me Salad

Tue, 30 Nov 2010 16:29:00 GMT

Everyone thinks that choosing salad as a meal is the healthy option. Well, hold on to your hats for this one. This one is a meal all on its own: richly flavored and very satisfying!

Ingredients
Dressing:
1/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
2 cloves fresh garlic, finely minced
Generous pinch dried basil
Sea salt
Cracked black pepper
2 tablespoons sweet white miso
1 tablespoon red wine vinegar
1 teaspoon brown rice syrup

Salad:
1 large head Romaine lettuce
10-12 cherry tomatoes, halved
1 medium cucumber, cut into fine matchstick pieces
1 small red onion, cut into very thin half moon slices
1 cup cooked chickpeas or cannellini beans
10-12 oil-cured black olives, pitted, halved

Directions
Prepare the dressing. Whisk together all ingredients, with salt and pepper to taste. Chill completely to develop flavors.

Hand shred the lettuce into bite-size pieces and combine with balance of ingredients. Just before serving, toss salad with dressing and serve immediately. Makes 3-4 servings.

Portobello Burgers

Tue, 30 Nov 2010 16:28:00 GMT

Burgers, Schmurgers! Who needs the saturated fat, cholesterol and heart disease that comes with burgers when you can enjoy the same ‘meaty’ texture with this satisfying version of a burger.

Ingredients
portobello mushrooms
6 portobello mushrooms, stems removed, gills intact, brushed free of dirt
2-3 tablespoons extra virgin olive oil or avocado oil
1 tablespoon balsamic vinegar
generous pinch crushed red pepper flakes
sea salt

caramelized onion topping
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
5-6 red onions, thin half moon slices
sea salt
mirin or white wine
generous pinch crushed red pepper flakes
juice of one half lemon

6 whole grain burger buns
Ketchup (optional)
Mustard (optional)
6 leaves fresh Romaine lettuce
1-2 ripe tomatoes, sliced into rings

Directions
Preheat the grill to hot or warm a lightly oiled grill pan over medium heat. Whisk together olive oil, vinegar red pepper flakes and a generous pinch of salt. Rub each mushroom thoroughly with the oil mixture and grill on both sides until tender and lightly browned, 5-6 minutes each side. Set aside.

Place a small amount of oil, garlic and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt, a generous dash of mirin and red pepper flakes and saute for 3-4 minutes. Season lightly with salt and continue to cook, stirring frequently until the onions begin to caramelize, as long as 25 minutes. Remove from heat, stir in lemon juice and set aside to cool slightly before making the sandwiches.

To assemble the burgers, brush one side of each slice of the rolls lightly with oil and grill, oil-side down, until lightly browned, about 2 minutes. Lay the bread slices, grilled side up, on a dry work surface. Spread ketchup and mustard, if using on each cut side. Lay a lettuce leaf and tomato slice on six halves of the rolls. Lay a whole portobello mushroom on top of the lettuce. Mound caramelized onion topping on each mushroom and top with sprouts. Place tops of buns on top and serve. Makes 6 burgers.

Zucchini Fettucine with Marinara

Tue, 30 Nov 2010 16:28:00 GMT

Raw cuisine is so hot. This is the perfect summer entrée…whether you embrace raw foods or not…and it’s easy and satisfying.

Ingredients
1-2 pounds plum tomatoes, quartered
1 cup packed fresh basil leaves, plus sprigs for garnish
½ cup dry-packed sun-dried tomatoes, softened in warm water, chopped
¼ cup extra virgin olive oil
1 teaspoon brown rice syrup
1 shallot, minced
Sea salt
Cracked black pepper
3 zucchini, ends trimmed
1 summer squash, ends trimmed
1 red or orange bell pepper, halved, seeded
8 ounces vegan soy mozzarella
1 cup coarsely chopped hazelnuts

Directions
Place tomatoes, basil, sun-dried tomatoes, 3 tablespoons oil, rice syrup, shallot, salt and pepper to taste and process until mixture resembles a fine salsa.

Using a sharp vegetable peeler, pare squash on all sides, creating thin ribbons. Discard soft, seeded centers.

Using a sharp knife, slice bell pepper into very thin ribbons.

Combine squash, zucchini and peppers in a mixing bowl. Stir in ‘sauce’ and adjust seasonings to your taste. Fold in soy cheese and walnuts and stir gently to combine ingredients. Serve garnished with basil sprigs. Makes 4-5 servings.

Stir-Fried Veggies with Black Bean Sauce

Tue, 30 Nov 2010 16:27:00 GMT

Stir-Fried Veggies with Black Bean Sauce
A simple dish when time is short and you need to get something that looks like dinner on the table fast. Rich, spicy and veggie loaded, serve this dish over brown rice and you have the perfect dinner.

Ingredients
Black bean sauce:
2 tablespoons extra virgin olive oil
4 tablespoons cooked black turtle beans, mashed with a fork
1 cloves fresh garlic, minced
Generous pinch crushed red pepper flakes
1/2 cup white wine
1 tablespoon soy sauce
2 tablespoons brown rice syrup
2 teaspoons arrowroot

Stir-fry:
extra virgin olive oil
½ red onion, thin half moon slices
2 cloves fresh garlic, thinly sliced
Sea salt
1 carrot, thin matchstick pieces
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
2 small zucchini, thin matchstick pieces
2 yellow summer squash, thin matchstick pieces
6 fresh shiitake mushrooms, stems removed, thinly sliced
1 small bunch dark leafy greens, kale, collards, bok choy or a mix, shredded
3 fresh scallions, thinly sliced on the diagonal
3 sprigs fresh basil, leaves shredded

Directions
Make the sauce. Heat a wok or heavy skillet over medium-high heat. Add oil, beans and garlic, red pepper flakes and stir fry for 2 minutes. Reduce heat to low and add wine, soy sauce and rice syrup. Cook, stirring, until the mixture heats through. Stir in arrowroot and continue stirring until the mixture thickens. Set aside.

Heat a wok over medium heat. Add oil, onion and garlic and stir fry for 1 minute with a pinch of salt. Stir in carrot and pepper, a pinch of salt and stir fry for 1 minute. Stir in zucchini and yellow squash, a pinch of salt and stir fry for 1 minute. Stir in shiitake mushrooms, a pinch of salt and stir fry for 1 minute. Finally, stir in greens, sprinkle with water (use your fingertips) and stir fry until greens are bright green and just wilted. Stir in black bean sauce, scallions and basil and stir fry until the sauce is blended through the vegetables. Transfer to a serving platter and serve immediately. Makes 4-5 servings.