SERVES 10
ACTIVE TIME: 45 MINUTES
TOTAL TIME:1 HOUR AND 30 MINUTES
This tart can be a casual main course, or a first course at a more formal dinner. It always works.
| 2 | uncooked pie shells, thawed (If you are feeling ambitious, you can make your own from scratch from the All-Purpose Piecrust recipe on page 86.) |
| 5 | large yellow or white onions, thinly sliced |
| 4 | garlic cloves, minced |
| 1 | tablespoon Earth Balance “butter” |
| ½ | teaspoon salt, plus a little extra |
| 1½ | cups hemp milk |
| 15 | ounces extra-firm tofu (not silken) |
| ½ | teaspoon freshly ground black pepper |
| ½ | teaspoon nutmeg |
| 5 | tablespoons whole wheat flour |
| 2 | tablespoons nutritional yeast flakes (optional) |
1. Preheat oven to 350°F.
2. Bake pie shells for 10 minutes and remove from oven. Set aside.
3. In a large sauté pan, cook onions and garlic in Earth Balance “butter,” stirring occasionally, until onions become translucent, 4 to 6 minutes. Add salt to taste Cook for 15 to 25 minutes longer to caramelize the onions.
4. In a blender or large food processor, combine milk, tofu, remaining 1/2 teaspoon salt, pepper, nutmeg, flour, and nutritional yeast (if using) until mixture is smooth.
5. In a large bowl, add the contents of the blender to the sautéed onions. Stir all ingredients together.
6. Distribute evenly between the 2 partially cooked pie shells.
7. Bake for 45 minutes, or until crust is golden brown and filling sets.
8. Serve immediately.
SERVES 8
TOTAL TIME: 45 MINUTES
How can you go wrong with truffle oil?
| 1½ | pounds red potatoes, cut into wedges |
| 2 | tablespoons olive oil |
| 1 | tablespoon minced garlic |
| ½ | teaspoon sea salt |
| ½ | teaspoon freshly ground black pepper |
| 1 | tablespoon white truffle oil |
| 2 | teaspoons fresh thyme leaves |
1. Preheat oven to 450°F.
2. Place potatoes in a roasting pan.
3. Drizzle potatoes with olive oil and sprinkle with garlic, salt, and pepper. Toss well to combine.
4. Bake for 35 minutes or until potatoes are browned and tender.
5. Remove from the oven and drizzle potatoes with truffle oil and sprinkle with thyme. Toss gently to combine.
French Onion Tart. This is delicious anytime! Lunch, dinner, leftovers.
SERVES 4
TOTAL TIME: 18 MINUTES
It’s always fun to serve familiar food in a new way.
| 6 | cups broccoli florets |
| 2 | tablespoons dark sesame oil |
| 2 | teaspoons sambal oelek (ground fresh chile paste) or other chile paste |
 |
teaspoon salt |
| 6 | large garlic cloves, coarsely chopped |
1. Place a small roasting pan in oven and preheat oven to 450°F.
2. Place broccoli in a large bowl; drizzle with oil. Toss to coat.
3. Add sambal oelek and salt to broccoli mixture and toss.
4. Transfer broccoli mixture to hot roasting pan.
5. Bake for 5 minutes.
6. Remove from the oven, add garlic to the pan, and stir.
7. Bake an additional 5 minutes, or until broccoli is lightly browned.
SERVES 4
TOTAL TIME: 1 HOUR AND 15 MINUTES
Squash with a kick!
| ½ | cup water |
| ½ | cup red wine vinegar |
| 1 | cinnamon stick |
| 2½ | pounds thick-fleshed sugar pumpkin or acorn squash, halved and seeded |
| 1 | tablespoon olive oil |
| Coarse sea salt and freshly ground black pepper | |
| 1 | (1-inch) piece fresh ginger, peeled |
1. Preheat the oven to 325°F.
2. In a small saucepan, combine the water with the vinegar and cinnamon and simmer for 5 minutes, stirring. Remove from heat.
3. While the liquid is simmering, line a baking sheet with aluminum foil.
4. Rub the squash with olive oil and season with salt and pepper.
5. Using a fine grater, grate the ginger over the cut sides of the squash and rub it into the flesh.
6. Transfer the squash to the prepared baking sheet, cut-side down, and roast for about 15 minutes, until the squash starts to soften.
7. Turn the squash, cut-side up and roast for about 17 minutes longer, until tender.
8. Transfer to a work surface and let cool slightly.
9. Increase the oven temperature to 425°F.
10. Cut the squash into 1½-inch-thick wedges.
11. Lightly rub the foil with oil.
12. Arrange the squash on a baking sheet and roast for about 25 minutes, turning once halfway through, until golden and crisp along the edges.
13. Arrange the squash on a platter. Discard the cinnamon stick and drizzle the liquid over the squash.
SERVES 4
TOTAL TIME: 40 MINUTES
This is a simple, fun way to eat your veggies in the winter.
1. Preheat oven to 450°F.
2. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown.
3. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon olive oil and season with salt and pepper.
4. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
5. As the sprouts are caramelizing, whisk the mustard, cayenne, and chile powder in a small bowl.
6. Slowly whisk in ¼ cup olive oil and season with salt and pepper.
7. In a large bowl, toss the cabbage with the toasted pine nuts.
8. In a small skillet, heat the remaining 1 tablespoon olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute.
9. Scrape the garlic and hot oil over the cabbage.
10. Add the brussels sprouts and toss, then add the dressing and toss again. Serve right away.
SERVES 4
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR AND 20 MINUTES
You will need a mandoline or food processor for this recipe. These yummy carrots give you a dose of beta-carotene in a form that’s easy to swallow.
| 16 | medium carrots, peeled and cut into 4-inch matchsticks |
| 1 | tablespoon olive oil |
| 1 | teaspoon sea salt and freshly ground black pepper to taste |
| ½ | teaspoon ground cumin (optional) |
1. Preheat the oven to 425°F.
2. Place the carrot sticks in a bowl and pour the olive oil over them. Using your hands, toss the carrots in the oil to coat thoroughly.
3. Spread the carrot sticks in a single layer on a baking sheet lined with parchment paper.
4. Sprinkle with salt, pepper, and cumin (if using).
5. Bake the carrots until they begin to crisp, about 45 minutes, checking every 15 minutes or so to toss or turn the pan to ensure even cooking.
Roast Cabbage and Brussel Sprouts. I love letting people know where they are sitting and what they are eating, and all the cards look nice on the table. In the background are a picture of my father and me when I was little, and one of me and Bear right after I adopted him taken by my pal Bruce Weber.
Cauliflower with Pine Nuts. I love cauliflower and this is one of my favorite recipes.
SERVES 4
ACTIVE TIME: 1 HOUR
TOTAL TIME: 1 HOUR AND 30 MINUTES
Pine nuts are great with roasted cauliflower. Tomatoes make this simple roast dish even more delicious.
| ¼ | cup extra-virgin olive oil |
| 1 | head of cauliflower, cut into florets (4 cups) |
| 2 | cups tomatoes, peeled, seeded, drained, and chopped |
| Pinch of red pepper flakes | |
| ¼ | cup hot water |
| 2 | tablespoons pine nuts |
| 1 | garlic clove, finely chopped |
| 2 | tablespoons chopped parsley |
| 1½ | tablespoons fresh lemon juice |
1. Preheat oven to 350°F.
2. In a 10- to 12-inch ovenproof skillet, heat the oil. Add the cauliflower and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.
3. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer.
4. Stir in the tomatoes and red pepper flakes and cook until the tomatoes have begun to soften, about 5 minutes.
5. Add ¼ cup hot water, pine nuts, and garlic to the cauliflower.
6. Transfer the skillet to the oven and bake cauliflower for about 30 minutes, until it is very tender.
7. Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve warm.
SERVES 6
TOTAL TIME: 40 MINUTES
Red onions are sweet and a delicious addition to just about anything: burgers, sandwiches, salads. They always add a tasty touch!
| 2 | tablespoons balsamic vinegar |
| 1½ | teaspoons chopped fresh rosemary leaves |
| 1¾ | pounds red onions (about 3 large), cut crosswise into ½-inch-thick slices |
| Coarse sea salt and freshly ground black pepper | |
| ¼ | cup finely chopped fresh flat-leaf parsley |
1. Fire up the broiler.
2. Position oven rack 4 to 6 inches from heat source. In the summer, you can prepare a medium hot charcoal or gas grill.
3. In a small saucepan, slowly heat the vinegar and rosemary until hot. Avoid letting mixture boil.
4. Remove pan from heat and let mixture stand, covered, 20 minutes.
5. Brush the onion slices on both sides with the warm oil and season with salt and pepper.
6. Grill in batches until lightly charred, 4 to 6 minutes on each side.
7. As onions finish cooking, transfer to a large bowl, separating rings.
8. While still hot, toss with vinegar mixture and parsley, and season with salt and pepper.
9. Serve warm or at room temperature.
