SERVES 8
TOTAL TIME: 5 MINUTES
Chickpeas make this dip a little heavier for fall.
| 1 | (15½-ounce) can chickpeas, rinsed and drained |
| 3 | cups fresh cilantro |
| 1 | garlic clove, chopped |
| 1 | ripe avocado, roughly chopped |
| 3 | tablespoons extra-virgin olive oil |
| 1 | teaspoon fresh lemon juice |
| Coarse sea salt and freshly ground black pepper | |
| Lemon wedges and tortilla chips or raw | |
| vegetable crudités, for serving |
1. In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until finely chopped.
2. With machine running, add olive oil in a slow, steady stream, then the fresh lemon juice.
3. Add water, 1 tablespoon at a time, until mixture is smooth.
4. Season with sea salt and freshly ground black pepper to taste.
Mushroom Pâté. The perfect start for any cold day. I found this rabbit casserole at a flea market in Paris and carried it home. It’s one of my favorite things to serve pâtés and dips in. My mother and I are in the background having fun at a party.
MAKES ABOUT 2 CUPS
TOTAL TIME: 12 MINUTES
Mushrooms give this pâté a delicious, nutty flavor, perfect for fall.
| 1 | tablespoon olive oil |
| ½ | cup chopped onion |
| 1 | garlic clove, minced |
| 2 | cups white mushrooms, thinly sliced |
| ½ | teaspoon dried savory |
| Sea salt and freshly ground black pepper | |
| ½ | cup raw cashew |
| Chopped fresh parsley, for garnish |
1. In a large skillet, heat the oil over medium heat.
2. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
3. Add the mushrooms and savory. Add salt and pepper to taste.
4. Cook, uncovered, stirring occasionally, until the mushrooms are soft and the liquid is evaporated, about 5 minutes. Set aside to cool.
5. In a food processor, grind the cashews to a fine powder.
6. Add the cooled mushroom mixture and process until smooth.
7. Spoon the pâté into a small crock or serving bowl. Smooth the top and sprinkle with parsley.
8. Cover and refrigerate for at least 1 hour before serving.
SERVES 12
ACTIVE TIME: 37 MINUTES
TOTAL TIME: 2 HOURS
Eggplant is one of my all-time favorite vegetables. I use this dip for everything—in a sandwich, a wrap, on a burger, pasta, veggies, or on top of a bed of lettuce.
| 3 | medium eggplants (3 pounds) |
| ¼ | cup plus 1 tablespoon extra-virgin olive oil |
| 1 | teaspoon garlic, minced or finely grated |
| 3 | cloves |
| 2 | tablespoons chopped parsley Coarse sea salt |
2. Roast eggplants on a baking sheet until collapsed and very tender, about 1 hour and 15 minutes.
3. Remove from oven and let stand until cool enough to handle, about 20 minutes.
4. Peel, discard skins, and transfer flesh to a colander. Let drain for 15 minutes.
5. Finely chop eggplant and transfer to a bowl.
6. Stir in 3 tablespoons oil, minced garlic, cloves, parsley, and 1½ teaspoons salt.
7. Heat remaining 2 tablespoons oil and the sliced garlic in a skillet over medium heat until garlic is golden, 6 to 7 minutes.
8. Drizzle garlic-oil over dip and garnish with garlic chips.
MAKES ABOUT 20
TOTAL TIME: 25 MINUTES
Dolma means “stuffed thing” in Turkish. For this dish, grape leaves are stuffed with a simple vegan filling. The dolmas can be made the day before and served cold or at room temperature.
| 2 | tablespoons olive oil |
| ½ | cup minced onion |
| 1 | cup couscous |
| 1½ | cups vegetable broth |
| ¼ | cup chopped cashews |
| 2 | tablespoons minced fresh parsley |
| Sea salt and freshly ground black pepper | |
| 1 | (16-ounce) jar grape leaves, drained, rinsed, and patted dry |
| 2 | tablespoons fresh lemon juice |
1. In a medium saucepan, heat 1 tablespoon oil over medium heat.
2. Add the onion, cover, and cook until softened, about 5 minutes.
3. Add the couscous and stir in the broth, cashews, parsley, and salt and pepper to taste.
4. Cover and remove from heat. Set aside for 5 minutes.
5. Stir in lemon juice.
6. Trim the stems from the grape leaves.
7. Place one grape leaf at a time on a cutting board, shiny side down.
8. Place 1 tablespoon of the couscous mixture near the stem end and fold the sides of the leaf over the filling.
9. Beginning at the stem end, roll up the leaf firmly into a neat roll.
10. Repeat with the remaining ingredients and grape leaves.
Sweet Potato Watercress Salad. This is an old silver and wood salad bowl with a ceramic inlay. One of my favorites!
