Supermarket Vegan: Fast, Easy & Delicious Recipes!

Jicama, Bell Pepper and Red Onion Salad
Makes 4 to 6 servings
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon sugar
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 medium jicama, peeled and coarsely chopped
1 medium red bell pepper, cored, seeded, and chopped
1/2 medium cucumber, peeled, seeded, and chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
In a large bowl, whisk together the vinegar, oil, lime juice, sugar, salt and black pepper. Let stand a few minutes to allow the sugar and salt to dissolve; whisk again. Add the remaining ingredients, tossing well to combine. Let stand 15 minutes at room temperature to allow the flavors to blend. Toss again and serve. Alternatively, cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled, or return to room temperature.

Indian-Style Chickpea Patties
Makes 4 servings
1 can (15-ounce) chickpeas, rinsed and drained
1/3 cup crispy rice cereal
1/3 cup old-fashioned or quick-cooking rolled oats
2 to 4 tablespoons water, or more, if necessary
2 tablespoons wheat germ
2 tablespoons chopped fresh cilantro or parsley
2 large cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt, or taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
1 tablespoon canola or other mild vegetable oil
Mango chutney, to serve (optional)
In a food processor fitted with the knife blade, process the chickpeas, rice cereal, rolled oats, 2 tablespoons of the water, wheat germ, cilantro, garlic, cumin, turmeric, salt, black pepper, and cayenne (if using) until smooth and moistened, adding more water, as necessary, to achieve a workable consistency. Divide mixture into 4 portions and shape into about 1/2 inch-thick patties. In a large nonstick skillet, heat the oil over medium heat. Add the patties and cook until golden, 4 to 5 minutes on each side. Serve at once, topped with the chutney (if using).

Skillet Lasagna with Cannellini Beans
Makes 5 to 6 servings
1 tablespoon extra-virgin olive oil
1 cup chopped onion
3 large cloves garlic, finely chopped
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/3 cup wheat germ
11/4 cups water
1 tablespoon tomato paste
1 teaspoon dried oregano and/or rosemary
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes (optional)
Freshly ground black pepper, to taste
10 curly-edged lasagna noodles (8 ounces), broken into bite-size pieces
1 (28-ounce) can no-salt-added diced tomatoes, juices included
1 cup prepared pizza sauce
1/2 cup chopped fresh basil (optional)
In a large nonstick skillet with a lid, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the beans, wheat germ, 1/4 cup of the water, tomato paste, oregano, salt, red pepper flakes (if using), and black pepper; cook, stirring, 1 minute. Scatter pasta over bean mixture without stirring. Pour diced tomatoes with juices, pizza sauce, and remaining 1 cup water over pasta without stirring. Cover and bring to a brisk simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes, adding the basil (if using) the last few minutes of cooking. Remove skillet from heat and let stand, covered, 5 minutes. Serve at once.

“The Supermarket Vegan: Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World” by Donna Klein (Perigee Trade Paperback Original; 978-0399535611; $18.95; 2010;