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Corrections for Vegan Planet

Despite careful careful editing by many sets of eyes, it's nearly impossible to produce a cookbook without occasional typographical errors. This is especially troublesome in cookbooks.

Below is a list of corrections for Vegan Planet which are being made in the new edition of the book. If you have an earlier edition, please print out this list and fold it into your copy of Vegan Planet for easy reference.

VEGAN PLANET CORRECTIONS

Page 37: ingredient list:

Change 9 tablespoon peeled and minced fresh ginger to 1 tablespoon

Page 46: ingredient list:

Change 1 1/2 teaspoons curry powder to 2 teaspoons

Page 99: instructions #2. insert at the end:

“Add more water if soup becomes too thick.”

Page 104: ingredient list:

Change 1/2 cup fresh lime juice to 1/3 cup

and

"1/4 cup tamari or other soy sauce" to "2 tablespoons tamari"

Page 252: ingredient list:

Change "1/2 hot Basic Vegetable Stock" to 1/2 cup

Page 414: ingredient list:

change 5 tablespoons olive oil

to 2 tablespoons…

Page 482: instruction #3, line 2:

Change: “…. Combine the potato mixture with the…”

to: “Combine the pumpkin mixture with the…”

Page 500: instructions #1 – First sentence missing. Insert:

“1. Preheat the oven to 375 degrees F.”

Page 384:

The original edits for this recipe were dropped, creating several errors. Print out this revision and slip into your book at page 384.

Tempeh and Eggplant Moussaka

This traditional Greek casserole made with eggplant lends itself well to a vegan interpretation

1 large or 2 medium eggplants, peeled

3 tablespoons olive oil

8 ounces poached tempeh (page 14), chopped

1 yellow onion, chopped

3 garlic cloves, minced

1 tablespoon minced fresh oregano or 1 teaspoon dried

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 (14.5-ounce) can crushed tomatoes

1/2 cup white wine

Salt and freshly ground black pepper

1 cup soft tofu

1 cup soy milk

1 cup vegetable stock

1 tablespoon fresh lemon juice

1/4 cup breadcrumbs

1. Preheat the oven to 400 degrees F. Cut the eggplant into 1/4-inch slices and place on a lightly oiled baking sheet. Cover with foil and bake until softened, about 15 minutes, turning once. Set aside. Reduce the oven temperature to 375 degrees F.

2. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the tempeh and cook until golden, about 10 minutes. Remove from the skillet and set aside.

3. Heat the remaining oil in the same skillet over medium heat. Add the onion, cover, and cook until softened, about 10 minutes. Add the garlic, oregano, nutmeg, and cinnamon. Stir in the crushed tomatoes and wine. Add the reserved tempeh and season to taste with salt and pepper. Simmer until the mixture thickens slightly and the flavors are blended, 10 to 15 minutes. Set aside.

4. In a blender or food processor, combine the tofu, soy milk, remaining 1 cup of stock, lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Process until smooth and set aside.

5. Arrange a layer of the reserved eggplant slices in the bottom of a 10-inch square baking dish, then top with half of the reserved tempeh mixture. Add another layer of eggplant, followed by the remaining tempeh mixture, and remaining eggplant slices. Pour the sauce over all and sprinkle with the breadcrumbs.

6. Bake until hot and bubbly, about 30 minutes. Let rest for at least 10 minutes before serving.

Serves 4 to 6

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