SERVES 4 TO 6
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 3 HOURS AND 40 MINUTES—4 HOURS AND 40 MINUTES
I always look forward to fall and winter squash. The mix of winter squash and bulgur makes this dish look like fall.
| 2 | pounds banana squash, red kuri, or pumpkin (about 3 cups) |
| ¼ | teaspoon salt |
| 1 | medium onion, diced |
|
cup extra-virgin olive oil |
| 1 | cup large-grain bulgur |
| ½ | teaspoon ground cinnamon |
| ¼ | teaspoon finely ground black pepper |
| Salt |
1. Peel and finely dice the squash.
2. Put a small pot of water on to boil, about 8 minutes.
3. In a wide skillet, sauté the onion and squash in the olive oil until soft and golden.
4. Place the bulgur in a fine sieve. Shake to remove any dust but do not wash.
5. Add the bulgur and 1½ cups boiling water to the skillet, bring to a boil, stir once, cover the pan, lower the heat, and cook 20 minutes, or until the liquid has been absorbed.
6. Stir in the cinnamon, black pepper, and salt to taste. Remove from the heat and let stand 5 minutes before serving.
SERVES 6
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
Roasted potatoes are a classic favorite. I adore garlic, and I think it makes this dish especially delicious.
| 3 | 1arge Yukon Gold potatoes, halved lengthwise and cut into ½-inch-thick wedges (1¾ pounds) |
| 8 | unpeeled garlic cloves |
| 3 | tablespoons extra-virgin olive oil |
| Sea salt and freshly ground black pepper | |
| ¼ | cup parsley leaves |
1. Preheat the oven to 425°F.
2. On a large rimmed baking sheet, toss the potatoes and garlic cloves with the olive oil.
3. Spread the potatoes in an even layer, cut-sides down. Season with salt and pepper.
4. Bake for about 30 minutes, or until the potatoes are browned on the bottom and very crisp.
5. Peel the garlic cloves.
6. Transfer the potatoes and garlic to a platter, sprinkle with parsley leaves, and serve.
SERVES 4–6
TOTAL TIME: 50 MINUTES
Fall is a great time for roasting. This dish is spicy and colorful. It looks great on a plate.
| 1 | teaspoon coriander seeds |
| ½ | teaspoon white peppercorns |
| ¼ | cup extra-virgin olive oil |
| 1 | tablespoon minced garlic |
| 2 | teaspoons ground turmeric |
| ½ | teaspoon red pepper flakes |
| 1 | (3-pound) head of cauliflower, cored and separated into 1-inch florets Sea salt |
| 1 | medium shallot, thinly sliced and separated into rings |
| ¼ | cup chopped cilantro |
1. Preheat oven to 400°F.
2. In a small skillet, toast the coriander seeds and peppercorns over moderately high heat until fragrant, about 30 seconds.
3. Transfer to a spice grinder and let cool completely, 20 minutes.
4. Grind the spices to a powder and transfer to a small bowl.
5. Stir in the olive oil, garlic, turmeric, and red pepper flakes.
6. On a large rimmed baking sheet, drizzle the cauliflower with the olive oil mixture and toss to coat. Season with salt.
7. Roast for 25 minutes, until the cauliflower is tender.
8. Scrape the cauliflower into a serving bowl. Add the shallot rings and cilantro and toss well.
9. Serve hot or warm.
SERVES 12
ACTIVE TIME: 50 MINUTES
TOTAL TIME: 1 HOUR AND 20 MINUTES
I told you I love cauliflower—as you can tell by how many recipes I have for it. Cooked this way, cauliflower is a great low-calorie substitute for mashed potatoes.
| 2 | (2-pound) heads of cauliflower, cored and separated into 2-inch florets |
| ½ | cup hemp milk |
| 1½ | sticks Earth Balance “butter” |
| Sea salt | |
| Cayenne pepper |
1. Preheat the oven to 325°F.
2. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well.
3. Spread the cauliflower on a large rimmed baking sheet. Bake for 5 minutes to dry it out.
4. Combine the hemp milk with the Earth Balance “butter” in a small saucepan and bring to a simmer over moderate heat, just until the “butter” is melted.
5. Working in batches, puree the cauliflower in a blender with the warm cream mixture.
6. Transfer the puree to a medium-size microwave-safe bowl.
7. Season with salt and cayenne. Reheat the puree in the microwave just before serving in 1-minute intervals, stirring occasionally.
SERVES 8
TOTAL TIME: 40 MINUTES
Spinach and mashed potatoes—unexpected and fun!
| Coarse sea salt | |
| 4 | Yukon Gold potatoes, peeled and cut into 1½-inch cubes |
| 7 | tablespoons extra-virgin olive oil, divided |
| 6 | tablespoons vegetable broth |
| Freshly ground black pepper | |
| 1 | (6-ounce) package baby spinach or fresh spinach |
| 1 | cup (packed) fresh basil leaves |
1. Put potatoes in a large pot of salted water.
2. Bring to a boil and cook potatoes until tender, 15 to 20 minutes.
3. Drain potatoes and return to pot. Stir over low heat until excess moisture evaporates, 1 to 2 minutes.
4. Using a potato masher, mash warm potatoes.
5. Mix in the oil and broth and stir to blend.
6. Season to taste with coarse sea salt and freshly ground black pepper.
7. Heat 1 tablespoon oil in a heavy large skillet over medium-high heat.
8. Add spinach and toss 1 minute.
9. Add basil leaves and toss until wilted, 1 to 2 minutes longer.
10. Transfer mixture to a sieve set over a bowl. Drain well.
11. The potatoes and spinach can be made 2 hours ahead. Let stand separately at room temperature.
12. To finish, rewarm potatoes, adding more broth to moisten as needed. Stir in spinach mixture. Mound potatoes in a bowl and serve.
SERVES 8
TOTAL TIME: 2 HOURS AND 15 MINUTES
I love to make tarts. They are always delicious with a simple salad. This one has lima beans, which I adore.
FOR THE PASTRY:
FOR THE FILLING:
| 4 | pounds lima beans, fresh or frozen |
| ¾ | pound thin asparagus, trimmed |
| 3 | tablespoons extra-virgin olive oil, |
| plus more for brushing | |
| 10 | large garlic cloves, thinly sliced |
| 2 | bunches scallions, thinly sliced |
| Sea salt and freshly ground black pepper |
PASTRY:
1. In a food processor, combine the flour, cornmeal, salt, and chives, and process to blend.
2. Add the Earth Balance “butter” and pulse a few times until pea-size lumps form.
3. Add the shortening and pulse a few times.
4. Sprinkle the ice water over the mixture and pulse until the dough barely comes together.
5. Scrape the dough onto a lightly floured work surface and knead to form a ball.
6. Flatten the ball into a disk, wrap in plastic, and refrigerate for 1 hour, or until firm.
7. Preheat the oven to 400°F.
FILLING:
1. Fill a large skillet halfway with salted water and bring to a boil.
2. Add the limas and blanch.
3. Using a slotted spoon, transfer the limas to a baking sheet.
4. Add the asparagus to the boiling water and cook until tender, about 3 minutes.
5. Drain and transfer to a baking sheet to cool.
6. Cut the asparagus into 1-inch pieces.
7. Wipe out the skillet and heat 3 tablespoons olive oil.
8. Add the garlic and cook over low heat, stirring, until golden, 1½ minutes.
9. Add the scallions and cook over moderate heat until softened, 2 minutes.
10. Add the lima beans and asparagus and cook until heated through, 2 minutes.
11. Season with salt and pepper. Let cool.
THE TART:
1. On a floured work surface, roll out the pastry to a 14-inch round, about 
inch thick.
2. Roll pastry around the rolling pin and carefully transfer to a parchment-paper-lined baking sheet.
3. Scrape the vegetable mixture into the center of the pastry, leaving a 1½-inch border all around.
4. Fold the edges up over the filling and brush the edges with olive oil.
5. Bake the tart on the bottom rack of the oven for about 30 minutes, until the crust is crisp on the bottom and golden brown.
6. Let the tart cool to warm.
7. Cut into wedges and serve.
SERVES 10
TOTAL TIME: 1 HOUR AND 30 MINUTES
You can do so much with spaghetti squash. It can be used like pasta. It’s low in calories and very good for you!
| ½ | cup pine nuts |
| 3 | large spaghetti squash halved lengthwise and seeded (9 pounds) |
 |
cup extra-virgin olive oil, plus more for drizzling |
| Sea salt and freshly ground black pepper | |
| 1 | cup water |
| ½ | cup dry white wine |
| 3 | tablespoons white wine vinegar |
| 1 | teaspoon chopped thyme |
| Pinch of red pepper flakes | |
| 2 | tablespoons chopped tarragon |
1. Preheat the oven to 350°F.
2. Spread the pine nuts in a pie plate and bake for about 5 minutes, until golden brown. Transfer to a plate and let cool.
3. Arrange the spaghetti squash halves, cut-sides up on two rimmed baking sheets.
4. Drizzle with extra-virgin olive oil and season with salt and pepper.
5. Flip the squash, cut-sides down, and pour the water and wine into the pans.
6. Bake for 50 minutes, until the squash is just tender.
7. Flip the squash, cut-sides up, and let cool until warm.
8. Combine white wine vinegar with thyme and red pepper flakes in a small bowl.
9. Whisk in cup olive oil and season with salt and pepper.
10. Using a fork, scrape out the spaghetti squash over a large bowl, separating the strands.
11. Pour the dressing over the squash and toss to coat.
12. Add the tarragon and pine nuts, and toss again.
13. Serve right away.
SERVES 4–6
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 20 MINUTES
A version of this recipe is the signature dish of one of my favorite chefs in New York City. It’s comfort food with a twist!
FOR THE POLENTA:
| 6 | cups water |
| 2 | cups coarse cornmeal or polenta |
| 1 | cup hemp milk |
| 1 | tablespoon Earth Balance “butter” |
| ¼ | cup nutritional yeast flakes |
| 1 | teaspoon sea salt (or to taste) |
| 2 | tablespoons minced fresh basil |
| 2 | tablespoons minced fresh thyme |
| Freshly ground black pepper to taste |
FOR THE MUSHROOMS:
| 2 | tablespoons olive oil |
| 1 | small yellow onion, finely chopped |
| 2 | pounds assorted fresh mushrooms such |
| as porcini, oyster, chanterelle, lobster,, cremini, and shiitake, cleaned | |
| 4–5 | tablespoons red wine, for deglazing |
| 3–4 | tablespoons balsamic vinegar |
| 2 | tablespoons Earth Balance “butter” |
| 1 | tablespoon minced fresh parsley, for garnish (optional) |
TO MAKE THE POLENTA:
1. Heat the water to a boil.
2. Once the water has boiled, slowly add the cornmeal, and stir frequently over medium-low heat, careful not to let it boil over.
3. Slowly add milk and stir until the liquid is absorbed and the polenta thickens, about 30–40 minutes.
4. Remove from heat and add Earth Balance “butter” and herbs. Season with pepper. Set mixture aside for no more than 30 minutes while preparing mushrooms.
FOR THE MUSHROOMS:
1. In a large sauté pan, heat olive oil.
2. Add onion and cook for a few minutes until softened.
3. Add mushrooms and sauté over medium-high heat until mushrooms begin to go limp. Be careful not to overcook, or they will lose their flavor and become rubbery. Transfer to a plate or bowl.
4. Combine red wine and vinegar in same sauté pan.
5. Stir in Earth Balance “butter,” add salt and pepper to taste, and remove from heat.
6. To serve, place a few spoonfuls of polenta in an individual bowl, top with mushrooms, and drizzle with wine sauce. Top with chopped parsley, if desired, and serve.
SERVES 6
TOTAL TIME: 1 HOUR
America’s favorite vegetable, times 3.
| 1 | pound red, white, or Yukon Gold potatoes, peeled and cut into ¾-inch cubes |
| 1 | (12-ounce) red-skinned sweet potato (yam), peeled and cut into ¾-inch cubes |
| 1 | (12-ounce) tan-skinned sweet potato, peeled and cut into ¾-inch cubes |
| ¼ | cup olive oil |
| 1 | tablespoon coarse sea salt |
| 30 | fresh medium sage leaves |
1. Position a rack in center of oven; preheat to 425°F.
2. Combine all ingredients in a large bowl and toss to coat.
3. Spread mixture in a single layer on a large rimmed baking sheet.
4. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes.
5. Serve roasted potatoes warm or at room temperature.
