CHAPTER 9
TOMATOES AND OTHER VEGETABLES

RECIPE LIST

TOMATO AND CHEESE TART

CUMIN-ROASTED BUTTERNUT SQUASH

MUSHROOM-STUFFED TOMATOES

HERB-STUFFED TOMATOES

STEWED TOMATOES

HERBED RED AND YELLOW TOMATOES ON HONEY-NUT BREAD

FRIED GREEN TOMATOES WITH RÉMOULADE SAUCE

TOMATO CONFIT WITH FINE HERBS

RED AND YELLOW PLUM TOMATO CHUTNEY

CHILAQUILES (TORTILLA STEW)

AVOCADO SASHIMI WITH MISO DRESSING

RATATOUILLE

QUICK TOMATO AND OREGANO SAUTÉ

ZUCCHINI “LASAGNA”

EGGPLANT ROLATINE

SIMPLE SALSA

STIR-FRIED SNOW PEAS WITH CILANTRO

EGGPLANT PARMIGIANO

PRESSURE COOKER RATATOUILLE

EGGPLANT CAPONATA

MASHED EGGPLANT AND TOMATO SALAD

STEAMED ASPARAGUS WITH HOLLANDAISE SAUCE

PRESSURE COOKER ASPARAGUS WITH VEGAN HOLLANDAISE SAUCE

EGGPLANT AND TOMATO SAUTÉ

MEATLESS MOUSSAKA

SPICED “BAKED” EGGPLANT

STUFFED EGGPLANT

ZUCCHINI RAGOUT

ASPARAGUS-SHALLOT SAUTÉ

ROASTED VEGETABLES

CHINESE WRINKLED STRING BEANS

GREEN BEANS AND PINE NUT SAUTÉ

FRESH GREEN BEANS WITH TOASTED SESAME

ROSEMARY-THYME GREEN BEANS

FENNEL COOKED IN WHITE WINE

BUTTERNUT SQUASH

STEWED SQUASH

SPAGHETTI SQUASH

WINTER VEGETABLE MEDLEY

CORN ON THE COB

CILANTRO-LIME CORN ON THE COB

CREAMED CORN

CORN AND PEPPER PUDDING

PRESSURE COOKER CREAMED CORN

OKRA WITH CORN AND TOMATO

SUCCOTASH

CORN MAQUE CHOUX

CHEESY POBLANO PEPPERS

ROASTED RED BELL PEPPER PURÉE

BRIE TIMBALES WITH ROASTED RED PEPPER SAUCE

TOMATO AND CHEESE TART

Store-bought puff pastry makes this an easy, attractive brunch item. Always look for puff made with real butter rather than shortening—guests can tell.

Serves 4–6

8 ounces store-bought (or homemade) puff pastry, thawed

1 tablespoon olive oil

4 leeks, sliced and thoroughly washed

3 sprigs fresh thyme leaves, picked (about 2 teaspoons), or a scant teaspoon dried

Kosher salt and freshly ground black pepper

6 ounces raclette or other semisoft cheese, such as Havarti or Gouda, sliced

2–3 tomatoes, thinly sliced

Pinch of sugar

1. Heat oven to 375°F. Roll the pastry out to fit a 14 × 4 oblong rectangular tart pan (you can also use a 10 circular tart pan—adjust dough dimensions accordingly); prick the rolled dough with the tines of a fork in several places. Arrange the dough in the pan and refrigerate until ready to use.
2. Heat the olive oil in a medium skillet over moderate heat; sauté the leeks and thyme until the leeks are soft and translucent, about 5 minutes; season with salt and pepper, remove from heat and cool to room temperature. Spoon the leeks into the tart shell; cover with the cheese. Arrange the tomatoes in rows or concentric circles (depending on what type of pan you’re using), and sprinkle them with a little sugar. Bake 40–45 minutes, until cheese begins to brown and the crust is golden.

CUMIN-ROASTED BUTTERNUT SQUASH

Choose butternuts with a large cylindrical barrel and small bulbous bottom, so you yield the most squash and fewest seeds. Since the squash is peeled for this dish, the longer barrel means easier preparation.

Serves 8

1 medium butternut squash (2–3 pounds)

2 tablespoons ground cumin

2 tablespoons olive oil

Salt and coarsely ground black pepper

1 tablespoon roughly chopped Italian (flat-leaf) parsley

1. Cut the butternut in two, crosswise, just above the bulbous bottom. Place the cut side of the cylindrical barrel down on a cutting board, and peel it with a knife or potato peeler, removing all rind. Repeat with the bottom part, then cut bottom in half and remove seeds.
2. Dice squash into 1 chunks. In a large mixing bowl, toss squash with cumin, oil, salt, and pepper.
3. Spread into a single layer on a doubled baking sheet, and roast in a 375-degree oven for 40 minutes, turning after 25 minutes, until browned and tender. Serve sprinkled with chopped parsley.

MUSHROOM-STUFFED TOMATOES

Use any ripe tomato you prefer for this dish. Late in the season, Roma plum tomatoes are usually the best choice, since they keep a long time even when ripe. If using a processor to chop the mushrooms, “pulse” them in small batches, stopping before they clump.

Serves 6 as an appetizer or side dish, or up to 12 as a tasty garnish

4 shallots, chopped fine

2 tablespoons olive oil, divided

1 pound white mushrooms, washed and chopped fine

1 teaspoon salt plus 2 pinches

Splash of white wine (about ¹⁄₄ cup)

¹⁄₄ cup finely chopped parsley

Freshly ground black pepper

6 large ripe plum tomatoes, halved crosswise, bottoms trimmed flat

3 tablespoons bread crumbs

1. Sauté chopped shallots with 1 tablespoon olive oil in a large skillet over medium heat. Add chopped mushrooms (if some don’t fit, you can add them later, when the rest have wilted down) and 1 teaspoon salt, and raise heat to high. Cook, stirring occasionally, until mushrooms have given up their water, and most of it has evaporated.
2. Add the white wine and cook until it has mostly evaporated. Stir in chopped parsley, remove from heat, and season with freshly ground black pepper.
3. Scoop the innards from the tomatoes, and season the tomato cups with 2 pinches salt. Fill each tomato with mushroom filling so that it mounds slightly, topping each with a sprinkle of bread crumbs. Line into a baking dish and drizzle with remaining olive oil. Bake 25 minutes, until soft, at 350°F.

HERB-STUFFED TOMATOES

Serve these Italian-influenced stuffed tomatoes with a simple salad for an easy, light meal.

Serves 4

4 large tomatoes

1 cup cooked quinoa

1 stalk celery, minced

1 tablespoon fresh garlic, minced

2 tablespoons fresh oregano, minced

2 tablespoons fresh Italian parsley, minced

1 teaspoon dried chervil

1 teaspoon fennel seeds

³⁄₄ cup water

1. Cut out the core of each tomato and discard. Scoop out the seeds, leaving the walls of the tomato intact.
2. In a small bowl, stir together the quinoa, celery, garlic, and spices. Divide evenly among the 4 tomatoes.
3. Place the filled tomatoes in a single layer in an oval 4-quart slow cooker. Pour the water into the bottom of the slow cooker. Cook on low for 4 hours.

STEWED TOMATOES

For an Italian variation, add basil and Italian parsley.

Serves 6

1 (28-ounce) can whole tomatoes in purée, diced

1 tablespoon minced onion

1 stalk celery, diced

¹⁄₂ teaspoon oregano

¹⁄₂ teaspoon thyme

Place all ingredients into a 2-quart slow cooker. Stir. Cook on low up to 8 hours.

HERBED RED AND YELLOW TOMATOES ON HONEY-NUT BREAD

Golden or yellow tomatoes have a sweet, mellow flavor that, at its best, is grassy like fresh garden tomatoes, but without excessive tartness. The combination of two colors of tomatoes makes this a very festive summer sandwich.

Serves 4

¹⁄₄ cup extra-virgin olive oil

¹⁄₄ cup balsamic vinegar

1 tablespoon Dijon mustard

¹⁄₂ bunch fresh oregano or marjoram, roughly chopped

¹⁄₂ bunch Italian parsley, roughly chopped

1 small bunch chives, chopped

2 ripe beefsteak or other sweet variety red tomatoes, sliced ¹⁄₂ thick

2 yellow acid-free tomatoes, sliced ¹⁄₂ thick

8 slices Branola or other type sweet-dough bread containing whole grains, ¹⁄₂ thick

Coarse salt and black pepper to taste

1. Whisk together oil, vinegar, and mustard in a small steel bowl. Fold in chopped herbs.
2. Lay tomato slices in a single layer into a glass (nonreactive) dish and pour most of the dressing over them, reserving about 2 tablespoons. Allow to marinate at room temperature for about 10 minutes.
3. Toast the whole grain bread and drizzle with remaining dressing. Shingle tomatoes in alternating colors. Season with coarse salt and freshly ground black pepper.

FRIED GREEN TOMATOES WITH RÉMOULADE SAUCE

These classic, tart, flavorful American favorites go particularly well with light summer salads.

Serves 4 as an appetizer or side dish

1 cup mayonnaise (preferably homemade)

1 hard-boiled egg, finely chopped

1 tablespoon capers, chopped

1 tablespoon chopped cornichons or dill pickle

1 teaspoon chopped parsley

Dash of hot pepper sauce, or cayenne

3 large green tomatoes, sliced ¹⁄₂ thick (should total 12–14 slices)

Flour for dredging

6 beaten eggs, diluted with ¹⁄₂ cup milk

4 cups plain or seasoned bread crumbs, preferably homemade

3 cups light oil, such as canola or peanut, for frying

Salt, to taste

1. Make the rémoulade sauce: Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce or cayenne. Taste for seasoning and refrigerate.
2. Dredge each tomato slice in flour, then eggs, then bread crumbs, pressing the bread crumbs to ensure adherence. Fry in small batches over low-medium heat (325°F oil temperature), until they feel tender when tested with a fork. Season with salt to taste and serve immediately with rémoulade sauce.

TOMATO CONFIT WITH FINE HERBS

The term “confit” refers to items cooked in their own liquid, which these tomatoes do inside their skins. Oven roasting intensifies the sweetness of tomatoes by cooking out some of their water. These slow-cooked summer jewels benefit from the essence released by herbs steaming in the tomatoes’ juices. They keep, refrigerated, for four days.

Serves 5 as a side dish, or up to 10 as a tasty garnish

5 large ripe but firm beefsteak tomatoes, cored, halved crosswise, seeded

12 big sprigs assorted fresh herbs like thyme, oregano, rosemary, parsley, etc.

3 tablespoons olive oil

1 teaspoon salt

1. Preheat oven to 275°F. Toss the tomatoes gently with the herbs, olive oil, and salt, then arrange cut-side down in a baking dish, so that the herbs are under and touching them.
2. Bake 2 hours, until flesh is very soft to the touch, and skin looks wrinkled.
3. Cool until you can touch them, and carefully remove the skins. Serve warm.

RED AND YELLOW PLUM TOMATO CHUTNEY

This summer salsa accompanies fried tofu very well, and is also a great base for grain salads.

Yields about 3 cups

¹⁄₃ cup sugar

Juice of 1 lemon

6 ripe red plum tomatoes, seeded and roughly chopped

6 ripe yellow plum tomatoes, seeded and roughly chopped

¹⁄₄ cup finely diced red onion

¹⁄₄ cup fresh cilantro, roughly chopped (optional)

Mix sugar with ¹⁄₂ cup water in a medium saucepan. Cook over high heat until water is evaporated and molten sugar begins to turn golden brown. Pour in lemon juice to stop the sugar from cooking and bring it up from the bottom of the pan. Add the chopped tomatoes and red onion. Simmer for no more than 5 minutes (this is to warm the tomatoes, not cook them). Remove from heat. Allow to cool in a colander, letting the excess water released from the warmed tomatoes drain out. Stir in chopped cilantro.

CHILAQUILES (TORTILLA STEW)

Pronounced “chill-uh-KILL-ehs,” these softened tortilla chips are a favorite hearty breakfast item in Mexico. They’re perfect for brunch because they only take a few minutes to throw together once the ingredients are assembled.

Serves 2

4 cups tortilla chips (any color)

2 cups vegetable stock

1 cup New Mexico Chili Sauce (see Chapter 2) or spicy tomato sauce

4 large eggs (optional)

2 tablespoons sour cream or Tofu Sour Cream (see Chapter 2)

Chopped cilantro

Place the chips in a large skillet over a high flame. Add 1 cup of vegetable stock and the New Mexico Chili Sauce. Bring to a boil, then lower to a simmer, adding more stock as needed to keep the mixture soupy. Cook until the tortillas are well softened, but not mushy. If desired, fry the eggs in a little butter. Serve the chilaquiles on 2 plates, topped with fried eggs, a dollop of sour cream, and a sprinkling of chopped cilantro.

AVOCADO SASHIMI WITH MISO DRESSING

The wasabi and pickled ginger give this recipe a bit of a kick!

Serves 2

1 ripe Hass avocado, halved, seeded, and peeled

1 lemon

1 teaspoon white or yellow miso

1 teaspoon grated fresh ginger

1 teaspoon light soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

Wasabi paste for garnish

Pickled ginger for garnish

1. Place the avocado halves cut-side down on a board; score them at ¹⁄₈" intervals, leaving the stem end connected to hold them together. Squeeze the lemon over the scored avocados to prevent browning. Fan the avocados onto 2 small plates.
2. Whisk together the miso, ginger, soy sauce, sugar, and sesame oil until the sugar is dissolved. Spoon some of the dressing over the avocadoes. Serve garnished with wasabi and pickled ginger.

RATATOUILLE

A classic Provençal dish, this is a perfect way to make the most of summer’s harvest.

Serves 6

2 tablespoons olive oil

1 large onion, diced

2 medium zucchini, diced

2 medium yellow squash, diced

1 small eggplant, diced

1 bell pepper, diced

1 tablespoon flour

3 tomatoes, seeded, and cut into 6 pieces

2 teaspoons dried Herbes de Provence (or a combination of oregano, thyme, rosemary, marjoram, savory and/or lavender)

1 teaspoon salt

Freshly ground black pepper

Fresh basil leaves, chopped (optional)

1. Heat the olive oil in a heavy-bottomed Dutch oven until hot, but not smoky. Add onion; cook until translucent, about 5 minutes. Combine the zucchini, yellow squash, eggplant, and bell pepper in a large paper bag; dust with flour, fold bag closed, and shake to coat. Add floured vegetables to the pot, along with the tomatoes, herbs, salt, and pepper.
2. Reduce heat to a simmer, cover, and cook gently for 1 hour, until all vegetables are tender. Serve hot or at room temperature. Garnish with freshly chopped basil, if desired.

QUICK TOMATO AND OREGANO SAUTÉ

This versatile pan stew accompanies steamed, baked, or sautéed mushrooms as easily as it does grilled tempeh or fried tofu. It also works beautifully as a simple pasta sauce.

Serves 4

1 tablespoon olive oil

2 cloves garlic, finely minced

2 cups chopped tomatoes (any variety)

Scant ¹⁄₂ teaspoon salt

Ground black pepper

2 tablespoons chopped fresh oregano, or ¹⁄₂ teaspoon dried

1. Heat olive oil in 10 skillet over medium flame. Sprinkle in chopped garlic, and stir with a wooden spoon for only a moment, until the garlic whitens, and releases its aroma. Do not allow it to brown.
2. Add chopped tomato, salt, and, if you are using dried oregano, add that now. Simmer 10 minutes, until most water has evaporated, stirring occasionally.
3. Season with fresh ground black pepper, and if you are using fresh oregano, stir it in and simmer 1 minute more.

ZUCCHINI “LASAGNA”

Layered and baked like the beloved Italian-American pasta dish, this wheat-free casserole is best made a day in advance and cut while cold, then warmed before serving. If you don’t have a mandoline or slicing machine, the deli counter person is usually glad to slice your zucchini at the store.

Serves 8

3 cups tomato sauce

4 large zucchini, sliced very thin on a mandoline or slicing machine, about ¹⁄₈ thick

Kosher salt and freshly ground black pepper

1 pound ricotta cheese

1 pound provolone, fontina, mozzarella, or cheese of your choice, shredded

2 cups sautéed onions and mushrooms, or 2 cups frozen mixed vegetables, thawed

1. Heat oven to 350°F. Spread 1 cup sauce onto the bottom of a 9" × 13" baking dish. Arrange a layer of zucchini slices into the pan, overlapping the pieces by a third. Season with salt and black pepper.
2. Dot the zucchini layer with half of the ricotta, distributing teaspoonfuls evenly around the casserole. Layer on ¹⁄₃ of the shredded cheese, and half of the vegetables.
3. Arrange another layer of zucchini, and repeat fillings, using remaining ricotta, vegetables, and another third of the shredded cheese. Add a final layer of zucchini on top, and spread on 2 more cups of tomato sauce.
4. Sprinkle top with remaining cheese; bake 1 hour until casserole is bubbly and cheese is lightly browned. Cool to room temperature, and then refrigerate until cold. Cut into portions, and reheat in the oven or microwave until hot.

EGGPLANT ROLATINE

These spinach-and-ricotta-filled roulades make a very beautiful dinner presentation served atop a heap of tomato-sauced linguine, garnished with a sprig of fresh basil. The finished rolatine keep well for several days, and are delicious at room temperature or as sandwich fillings.

Serves 8

1 large eggplant, sliced lengthwise into even ¹⁄₈ slices (as thick as the cover of a hardcover book)

Flour for dredging

Egg wash of about 6 beaten eggs, mixed with ¹⁄₂ cup water

4 cups bread crumbs

Oil for frying

1 pound ricotta cheese

8 ounces shredded mozzarella cheese

¹⁄₂ cup grated Parmesan (good quality, like Parmigiano-Reggiano or Grana Padano)

Salt and pepper

1¹⁄₂ pounds fresh spinach, washed and cooked, or 1 pound frozen spinach, thawed

4 cups tomato sauce

Fresh basil

1. Bread and fry the eggplant: Dip a slice of eggplant in the flour to coat both sides; shake off excess flour, submerge in egg wash, shake off excess, and coat in bread crumbs, pressing to make sure they adhere well. Place on a holding tray and repeat with remaining slices. Heat oil to about 350°F (a piece of vegetable should sizzle visibly when dropped into the oil). Fry the breaded eggplant slices, dripping any excess oil off before stacking them between layers of paper towels.
2. Fill and roll: Heat oven to 350°F. Combine the 3 cheeses in a mixing bowl and season lightly with salt and pepper. Place 1 teaspoon of cooked spinach and a generous teaspoon of cheese mixture at the wide end of a fried eggplant slice. Roll away from yourself, jelly-roll style, and place into a baking dish, with the seam on the bottom. Repeat with remaining eggplant and fillings, lining the finished roulades close together in the baking dish. Bake until cheeses are visibly hot, and the edges begin to brown lightly. Serve on a pool of tomato sauce, garnished with basil leaves. One piece per appetizer portion, 2 per main course.

SIMPLE SALSA

This simple condiment pairs magnificently with burritos, tacos, empanadas, tortilla chips, and all kinds of other Mexican savories.

Yields 1 cup

2 large tomatoes

1 small onion, finely diced

1 or 2 jalapeño peppers, finely chopped

¹⁄₂ teaspoon fresh-squeezed lime juice

Salt and freshly ground black pepper

¹⁄₂ teaspoon chipotle purée (optional)

Quarter the tomatoes. Cut out the inside viscera; reserve. Cut the remaining petals into a fine dice. Purée the insides in a food processor until smooth. Toss together with the tomato dice, the diced onion, jalapeños, lime juice, salt, pepper, and chipotle if desired. Keeps in the refrigerator for 2 days, but is best used the day it’s made.

STIR-FRIED SNOW PEAS WITH CILANTRO

This is a quick and easy dish that’s perfect to serve your family on a weeknight.

Serves 4

2 tablespoons peanut or other light oil

1 cup thinly sliced scallions

1 cup snow peas

¹⁄₂ cup strong vegetable stock

2 teaspoons cornstarch

¹⁄₂ cup finely chopped cilantro leaves (a.k.a. “Chinese parsley” or “coriander leaf”)

Dash of soy sauce

Pinch of sugar

1. Heat oil in a large skillet until very hot, almost smoking. Add scallions and snow peas, tossing or stirring quickly to coat them with oil. Add stock, cover the skillet, and cook for 2 minutes. Meanwhile, mix the cornstarch with 2 tablespoons of cold water and the cilantro.
2. Stir the cornstarch mixture quickly into the peas, stirring constantly until the sauce thickens; season with soy sauce and sugar. Serve immediately. The entire cooking time for the peas should not exceed 5 minutes.

EGGPLANT PARMIGIANO

Note that to make these basic ingredients sing, the eggplant needs to be precooked.

Serves 8

Oil for frying

1 medium eggplant (about 1 pound), sliced thin

1 cup flour

3 eggs, beaten, mixed with ¹⁄₂ cup water or milk

3 cups bread crumbs

Four cups Basic Fresh Tomato Sauce (see Chapter 2) or 1 (28-ounce) jar store-bought sauce

1 pound part-skim mozzarella cheese, shredded

Chopped Italian parsley or whole fresh basil leaves

1. Heat the oil in a heavy skillet or fryer (about ¹⁄₂ deep) until a piece of vegetable sizzles when added. Dip a piece of eggplant in the flour and shake off excess; dip it in the egg mixture and shake off excess; then press it into the bread crumbs. Repeat with remaining slices of eggplant. Fry the slices until golden, about 3 minutes each; drain on a rack or on paper towels.
2. Heat oven to 350°F. Line the slices into a baking dish. Top each with a teaspoon of tomato sauce, and a small mound of shredded cheese. Bake until cheese is melted, browning and bubbly, about 15 minutes. Serve with additional tomato sauce on the side, garnished with chopped parsley or leaves of fresh basil.

PRESSURE COOKER RATATOUILLE

Ratatouille is sometimes served over potatoes. This version adds the potatoes to the dish. You can serve this ratatouille over whole grain pasta or topped with toasted garlic croutons.

Serves 4

2 tablespoons extra-virgin olive oil

2 zucchini, sliced

1 Japanese eggplant, peeled and sliced

1 small onion, thinly sliced

1 green bell pepper, diced

2 medium potatoes, peeled and diced

8 ounces fresh mushrooms, sliced

1 (28-ounce) can diced tomatoes

3 tablespoons tomato paste

3 tablespoons water

2 garlic cloves, minced

1 teaspoon oregano

1 teaspoon basil

¹⁄₈ teaspoon dried red pepper flakes

Salt and fresh black pepper, to taste

Parmigiano-Reggiano cheese, grated, or vegan mozzarella, such as Daiya Mozzarella Style Shreds

1. Coat the bottom and sides of the pressure cooker with oil. Add the remaining ingredients except cheese in layers in the order given. Lock the lid into place and bring to low pressure; maintain pressure for 6 minutes.
2. Remove from heat and quick-release the pressure. Remove the lid, stir, and taste for seasoning, adjusting if necessary. Serve topped with the grated cheese.

EGGPLANT CAPONATA

This versatile dish can be served hot, at room temperature, or cold.

Serves 8

¹⁄₄ cup extra-virgin olive oil

¹⁄₄ cup white wine

2 tablespoons red wine vinegar

1 teaspoon ground cinnamon

1 large eggplant, peeled and diced

1 medium onion, diced

1 medium green bell pepper, diced

1 medium red bell pepper, diced

2 cloves garlic, minced

1 (14¹⁄₂-ounce) can diced tomatoes

3 stalks celery, diced

¹⁄₂ cup oil-cured olives, pitted and chopped

¹⁄₂ cup golden raisins

2 tablespoons capers, rinsed and drained

Salt and freshly ground black pepper, to taste

1. Add all ingredients except salt and pepper to the pressure cooker. Stir well to mix. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes.
2. Remove from heat and quick-release the pressure. Remove the lid and stir the contents of the pressure cooker. Taste for seasoning and add salt and pepper, to taste.

Serving Suggestions

Caponata is often served as a salad but it has other uses as well. Try it as a sandwich spread on Italian bread, a dipping sauce for toasted baguette rounds, or relish.

MASHED EGGPLANT AND TOMATO SALAD

Serve this dish as a salad or as a dip with pita bread. It can be enjoyed hot or cold.

Serves 4–6

1 large eggplant, peeled and diced

¹⁄₂ cup water

3 tablespoons olive oil

3 cloves garlic, minced

2 cups tomatoes, chopped

2 teaspoons lemon juice

1 teaspoon paprika

1 teaspoon salt

2 tablespoons parsley

1. Add the eggplant and water to the pressure cooker. Lock on the lid. Bring to high pressure; maintain pressure for 4 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid. Drain and set aside.
2. Add the olive oil to the pressure cooker over medium heat. Add the garlic and sauté for 30 seconds. Add the cooked eggplant, tomatoes, lemon juice, paprika, and salt.
3. Lock on the lid. Bring to high pressure; maintain pressure for 2 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid.
4. Stir in the parsley, then serve.

Preparing Eggplant

Many cooks swear by salting eggplant before cooking with it to remove the bitter flavor. However, it’s not necessary, and is up to the taste preferences of the cook.

STEAMED ASPARAGUS WITH HOLLANDAISE SAUCE

Hollandaise is what the French call a “mother sauce,” meaning that it can be transformed into other sauces by adding just a few ingredients (tarragon, pepper, and shallots—béarnaise; mustard—Dijonnaise; orange concentrate—Maltaise, etc.).

Serves 6

3 egg yolks

Juice of 1 lemon (about ¹⁄₄ cup), divided

1 tablespoon plus a few drops of cold water

8 ounces (2 sticks) melted butter

Pinch of cayenne

¹⁄₄ teaspoon salt

1 bunch asparagus, woody bottoms trimmed off

1. In a large, steel mixing bowl over a pot of simmering water, or in a double boiler over a very low flame, whisk together the yolks, half of the lemon juice, and 1 tablespoon cold water. Whisk vigorously until the yolks attain a lemon-yellow color and become thick (about the consistency of creamy salad dressing). Be careful not to let the eggs cook into lumps—keep whisking all the time, and remove the bowl from the heat if it starts getting too hot. Once yolks are ready, set the bowl they are in onto a damp towel on a firm surface. Whisk in a few drops of cold water, then a few drops of the melted butter. Gradually whip in the melted butter in small increments, making sure that each addition is thoroughly incorporated before adding any more. Season with cayenne, salt, and remaining lemon juice.
2. Steam the asparagus for 5 minutes, until tender but still brightly colored. Divide onto plates; spoon hollandaise over the middle of the stalks.

PRESSURE COOKER ASPARAGUS WITH VEGAN HOLLANDAISE SAUCE

By making this recipe with tofu instead of eggs, you’ll eliminate the cholesterol typically found in hollandaise sauce.

Serves 4

1¹⁄₂ pounds fresh asparagus

¹⁄₂ cup water

¹⁄₂ cup silken tofu

1 tablespoon lemon juice

1 teaspoon Dijon mustard

¹⁄₈ teaspoon cayenne pepper

¹⁄₈ teaspoon turmeric

1 tablespoon vegetable oil

Salt, to taste

1. Trim the end off each asparagus spear. Lay flat in the pressure cooker and add water. Lock lid into place and bring to high pressure; maintain for 3 minutes. Remove from heat and allow pressure to release naturally for 2 minutes.
2. Add the silken tofu to a food processor and purée until smooth. Add the lemon juice, mustard, cayenne, and turmeric. Blend until well combined. With the food processor still running, slowly add the oil and blend until combined. Season with salt, to taste, to complete the vegan hollandaise.
3. Pour the hollandaise into a small saucepan over low heat and cook until the sauce is warm.
4. Spoon the sauce over the asparagus spears to serve.

EGGPLANT AND TOMATO SAUTÉ

Serve this as an eggplant sauce with pasta or chilled as a summer salad with bulgur wheat pilaf or another grain salad.

Serves 8

1 medium eggplant (about 1 pound), cut lengthwise into 8 wedges

Kosher salt

3 tablespoons olive oil, divided

2 medium onions, sliced thickly (about ¹⁄₂)

¹⁄₄ teaspoon crushed red pepper flakes

1 tablespoon chopped garlic (about 3 cloves)

2 cups chopped plum tomatoes

¹⁄₄ cup chopped fresh oregano or parsley

1. Sprinkle the eggplant wedges liberally with kosher salt; set aside for 10–15 minutes, until water visibly pools under the wedges (this extracts some bitter juices, making the eggplant especially mellow for this recipe). Dry the eggplant off with a towel. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet until a piece of vegetable sizzles when added. Fry the eggplant wedges until they are lightly browned and bubbling with juice. Transfer to a cutting board and cut into large (2) pieces.
2. Put remaining olive oil in the skillet, and heat 1 minute over medium heat. Add onions, crushed pepper, and garlic; cook, stirring occasionally, until onions are very soft, about 10 minutes. Add tomatoes, and cook just until they begin to break down into a chunky sauce. Add the eggplant and chopped oregano or parsley. Bring to a simmer; remove from heat. Season to taste.

MEATLESS MOUSSAKA

If you get your eggplant at the supermarket and suspect that it’s been waxed, peel it before dicing it and adding it to the slow cooker.

Serves 8

³⁄₄ cup dry brown or yellow lentils, rinsed and drained

2 large potatoes, peeled and diced

1 cup water

1 stalk celery, diced fine

1 medium sweet onion, peeled and diced

3 cloves garlic, minced

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon ground cinnamon

Pinch freshly ground nutmeg

¹⁄₄ teaspoon freshly ground black pepper

¹⁄₄ teaspoon dried basil

¹⁄₄ teaspoon dried oregano

¹⁄₄ teaspoon dried parsley

1 medium eggplant, diced

12 baby carrots, each cut into 3 pieces

1 (14¹⁄₂-ounce) can diced tomatoes

1 (8-ounce) package cream cheese or vegan cream cheese, softened

1. Add the lentils, potatoes, water, celery, onion, garlic, salt, cinnamon, nutmeg, pepper, basil, oregano, and parsley to a 4-quart slow cooker. Stir. Top with eggplant and carrots.
2. Cover and cook on low for 6 hours, or until the lentils are cooked through.
3. Stir in undrained tomatoes and add a dollop of cream cheese over lentil mixture. Cover, and cook on low for an additional 30 minutes.

SPICED “BAKED” EGGPLANT

Serve this as a main dish over rice or as a side dish as is.

Serves 4

1 pound eggplant, cubed

¹⁄₃ cup onion, sliced

¹⁄₂ teaspoon red pepper flakes

¹⁄₂ teaspoon crushed rosemary

¹⁄₄ cup lemon juice

Place all ingredients in a 1¹⁄₂- to 2-quart slow cooker. Cook on low for 3 hours, or until the eggplant is tender.

Cold Snap

Take care not to put a cold ceramic slow cooker insert directly into the slow cooker. The sudden shift in temperature can cause it to crack. If you want to prepare your ingredients the night before use, refrigerate them in reusable containers, not in the insert.

STUFFED EGGPLANT

This easy vegan dish is a complete meal in itself.

Serves 2

1 (1-pound) eggplant

¹⁄₂ teaspoon olive oil

2 tablespoons red onion, minced

1 clove garlic, minced

¹⁄₃ cup cooked rice

1 tablespoon fresh parsley

¹⁄₄ cup corn kernels

¹⁄₄ cup diced cremini mushrooms

1 (15-ounce) can diced tomatoes with onions and garlic

Tomato sauce, to taste

1. Preheat oven to 375°F.
2. Slice the eggplant in 2 equal halves, lengthwise. Use an ice cream scoop to take out the seeds. Place on a baking sheet, skin-side down. Bake for 8 minutes. Allow to cool slightly.
3. In a small skillet, heat the oil. Add the onion and garlic and sauté until softened, about 3 minutes.
4. In a medium bowl, stir the onion, garlic, rice, parsley, corn, and mushrooms. Divide evenly between the eggplant halves.
5. Pour the tomatoes onto the bottom of an oval 4- or 6-quart slow cooker. Place the eggplant halves side by side on top of the tomatoes. Cook on low for 3 hours.
6. Remove the eggplants and plate. Drizzle with tomato sauce, to taste.

ZUCCHINI RAGOUT

A ragout is either a main-dish stew or a sauce. This one can be served as either.

Serves 6

5 ounces fresh spinach

3 zucchini, diced

¹⁄₂ cup diced red onion

2 stalks celery, diced

2 carrots, diced

1 parsnip, diced

3 tablespoons tomato paste

¹⁄₄ cup water

1 teaspoon freshly ground black pepper

¹⁄₄ teaspoon kosher salt

1 tablespoon minced fresh basil

1 tablespoon minced fresh Italian parsley

1 tablespoon minced fresh oregano

Place all ingredients into a 4-quart slow cooker. Stir. Cook on low for 4 hours. Stir before serving.

Saving on Herbs

The cost of herbs can add up quickly, but you can save a little money by shopping at an international farmers' market or buying a blend of spices (an Italian blend would work well in this recipe) instead of buying each individually.

ASPARAGUS-SHALLOT SAUTÉ

Asparagus is loaded with beneficial insoluble fiber, which aids in digestion, sweeping unwanted potentially harmful items through the system before they can do damage.

Serves 6

1 bunch asparagus

Kosher salt

1 tablespoon olive oil (or butter; not vegan)

¹⁄₂ cup finely chopped shallots (about 4 shallots)

Pinch of roughly cracked black pepper

1 tablespoon dry white wine or sherry

Lemon wedges

1. Bring a large pot of water to a rolling boil, and cook the asparagus, shocking them in salted ice water when they are fully cooked but tender. Transfer to a cutting board and cut on a diagonal angle into 2 pieces.
2. Heat the olive oil in a large skillet; add the shallots and black pepper. Cook until translucent, about 3 minutes; add the wine and asparagus; cook until heated through. Season to taste. Serve with lemon wedges on the side.

ROASTED VEGETABLES

As an appetizer, main course, or as a spread with crackers, this mélange of roasted veggies, accented by sweet balsamic vinegar and mellow roasted garlic, is an easy comfort food. Cut everything into 1 cubes. You’ll probably need two roasting pans or baking dishes for this recipe.

Serves 8

1 small eggplant (about 1 pound), cubed

1 small butternut squash (about 1¹⁄₂ pounds), peeled and cubed

1 pound red potatoes, cubed

3 large “horse” carrots, cut into 1 pieces, or approximately 1 pound of cello carrots

12 cloves garlic, peeled

2 large white onions, cut into 1 cubes

1 medium zucchini and 1 yellow squash, cubed

10 ounces mushrooms

3 tablespoons olive oil

1 teaspoon kosher salt

¹⁄₂ teaspoon freshly ground black pepper

¹⁄₂ cup mixed chopped herbs, such as rosemary, thyme, oregano, parsley, chives, or less than ¹⁄₄ cup of dried mixed herbs

¹⁄₄ cup good quality balsamic vinegar

1. Heat oven to 350°F. In a large bowl, combine eggplant, squash, potatoes, carrots, garlic, onions, zucchini, yellow squash, mushrooms, olive oil, salt, pepper, and mixed herbs; toss to coat.
2. Spread into a single layer onto 1 or 2 roasting pans, jelly-roll pans, or baking dishes. Cook 1–1¹⁄₂ hours, until vegetables are very tender and browned lightly. Sprinkle with balsamic vinegar, and set out to cool.

CHINESE WRINKLED STRING BEANS

This dish is delicious when seasoned with salt and sesame oil.

Serves 4

Oil for deep-frying

1 pound fresh green beans, stem ends snipped off

2 tablespoons peanut oil

¹⁄₂ cup chopped scallions

1 (1) piece fresh ginger, peeled and finely chopped

1 tablespoon chopped garlic

1 teaspoon sugar

1 teaspoon white vinegar

Salt

Asian sesame oil

1. Heat 2 of oil in a wok or deep skillet to 350°F (a piece of vegetable should sizzle vigorously, but the oil should not smoke). Carefully fry the green beans in 4 small batches. They will shrivel as they cook—they take about 5 minutes per batch. Leave time in between batches to let the oil come back up to temperature.
2. In a separate skillet, heat the peanut oil. Add the scallions, ginger, garlic, sugar, and vinegar. Cook 1 minute, until the garlic turns white. Add the green beans; toss to coat. Season with salt and Asian sesame oil.

GREEN BEANS AND PINE NUT SAUTÉ

The key to keeping this attractive dish vibrant is to select only exquisitely fresh, plump, unblemished green beans, and cook them in small batches just until tender, shocking them to lock in color, flavor, and nutrients.

Serves 6

2 tablespoons extra-virgin olive oil

¹⁄₂ cup finely chopped shallots or red onion

¹⁄₄ cup pine nuts

1 pound fresh green beans, blanched in salted water and shocked

1 cup diced tomatoes

Salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat; add the shallots and pine nuts. Cook until the pine nuts begin to brown lightly, 3–4 minutes. Add the green beans, tomatoes, salt, and pepper. Cook only enough to warm through and soften the tomatoes slightly. Serve hot or at room temperature.

FRESH GREEN BEANS WITH TOASTED SESAME

If fresh green beans are unavailable, you can use frozen beans instead.

Serves 4

2 cups water

1 pound fresh green beans

1 tablespoon olive oil

2 tablespoons toasted sesame seeds

Salt and pepper, to taste

1. Fill the bottom of the pressure cooker with water. Place the steamer basket in the pressure cooker.
2. Trim the ends off the green beans and place in the basket. Secure the lid; cook on high until pressure indicator rises. Lower heat and cook for 5 minutes.
3. Remove the green beans from the pressure cooker and toss in the olive oil. Sprinkle sesame seeds over green beans and season with salt and pepper, to taste.

ROSEMARY-THYME GREEN BEANS

In this recipe, the slow cooker acts like a steamer, resulting in tender, crisp green beans.

Serves 4

1 pound green beans

1 tablespoon fresh minced rosemary

1 teaspoon fresh minced thyme

2 tablespoons lemon juice

2 tablespoons water

1. Place all ingredients into a 2-quart slow cooker. Stir to distribute the spices evenly.
2. Cook on low for 1¹⁄₂ hours, or until the green beans are tender. Stir before serving.

FENNEL COOKED IN WHITE WINE

To make a fennel purée, use a slotted spoon to transfer it to a food processor after completing Step 2. Pulse until smooth, adding some of the cooking liquid if necessary.

Serves 4

4 fennel bulbs

1 tablespoon butter or vegan margarine, such as Earth Balance

1 tablespoon olive oil

1 small onion, diced

1 cup white wine

Salt and pepper, to taste

1. Cut off the tops and bottoms of the fennel bulbs and remove the two outer leaves. Thoroughly rinse under cold running water. Dice the bulbs. Set aside.
2. Bring the butter or margarine and oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes. Stir in the diced fennel; sauté for 3 minutes. Stir in the wine. Lock the lid into place and bring to low pressure; maintain for 8 minutes. Quick-release the pressure and remove the lid. Simmer until fennel is soft. Add salt and pepper, to taste.

Fennel Facts

Fennel is in season during the fall, when you’ll find this celery-like food in grocery stores. Like celery, you can enjoy fennel raw and in a salad, or gently cooked.

BUTTERNUT SQUASH

Winter is the peak season for this squash, which is loaded with vitamin A.

Serves 4–6

2 pounds butternut squash, peeled and cubed into 1 pieces

Water, as needed

2 tablespoons butter or vegan margarine such as Earth Balance

1 tablespoon brown sugar

1 teaspoon salt

1. Add the butternut squash, and enough water to cover the squash, to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 4 minutes. Remove from heat and quick-release pressure.
2. Drain the liquid, then place the squash in a medium-size mixing bowl. Stir in the butter or margarine, brown sugar, and salt.

Butternut Squash Peak Season

Butternut squash is a type of winter squash. It is similar in flavor to pumpkin and can be steamed, baked, or puréed into a creamy soup.

STEWED SQUASH

Crisp and fresh, this is the perfect summer side dish to show off the season’s bounty.

Serves 4

1 medium onion, cut into ¹⁄₄ slices

3 cups sliced zucchini

1 tablespoon fresh dill

3 tablespoons lemon juice

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon black pepper

³⁄₄ cup fresh corn kernels

1 teaspoon butter or vegan margarine

1. Place the onions on the bottom of a 1¹⁄₂- to 2-quart slow cooker. Top with zucchini, dill, lemon juice, salt, and pepper. Cook on low for 3¹⁄₂ hours.
2. Add the corn and butter or vegan margarine and stir. Cook for an additional 30 minutes on high.

SPAGHETTI SQUASH

Spaghetti squash looks like (and can be used like) strands of pasta. Top with marinara sauce or olive oil for a low-carb dish.

Serves 4

2 pound spaghetti squash, halved lengthwise

¹⁄₂ cup water

1 tablespoon olive oil

1 teaspoon salt

1. Scoop out the center of the squash, including the seeds, and discard. Place the squash face down in the steamer basket, then add water.
2. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from heat and quick-release pressure.
3. When squash is cool enough to handle, use a fork to scoop the strands of “spaghetti” from the squash and place in a medium bowl. Drizzle the olive oil and sprinkle salt on top before serving.

WINTER VEGETABLE MEDLEY

Any earthy herbs, such as rosemary, thyme, or sage, will work well in this delicious recipe.

Serves 4–6

2 tablespoons olive oil

1 sprig rosemary

3 carrots, peeled and sliced

1 large sweet potato, diced and peeled

6 red potatoes, quartered

2¹⁄₂ cups butternut squash, peeled and cubed

1 cup water

Salt and pepper, to taste

1. Bring the olive oil and rosemary to medium heat in the pressure cooker. Add all of the vegetables, stirring until well coated, and cook for 5 minutes.
2. Add the water, then lock on the lid. Bring to high pressure; maintain pressure for 6 minutes. Remove the pan from the heat, slowly release the pressure, and remove the lid. Drain the water. Season with salt and pepper, to taste, and remove the rosemary sprig before serving.

CORN ON THE COB

“Shuck” means to peel off the husk and silk from the corn prior to cooking.

Serves 4

4 ears fresh sweet corn, shucked

¹⁄₂ cup water

1 tablespoon butter or vegan margarine, such as Earth Balance

Salt and black pepper, to taste

1. Place the rack in the pressure cooker and place the corn on the rack. Pour in the water.
2. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid.
3. Spread ¹⁄₄ of the butter over each ear of corn and season with salt and pepper, to taste.

Corn’s Peak Season

Corn is at its best during the peak season summer month of July. Whenever possible, use fresh fruits and vegetables for the biggest nutritional punch, but if fresh is not an option, frozen fruits and vegetables are a good alternative.

CILANTRO-LIME CORN ON THE COB

Dress up plain corn on the cob with seasoned butter. To add a little more kick, increase the amount of cayenne pepper.

Serves 4

4 ears fresh sweet corn, shucked

¹⁄₂ cup water

2 tablespoons butter or vegan margarine, such as Earth Balance

2 tablespoons cilantro, chopped

2 teaspoons fresh lime juice

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon cayenne pepper

1. Place the rack in the pressure cooker and place the corn on the rack. Pour in the water.
2. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid.
3. In a small bowl, combine the butter or margarine, cilantro, lime juice, salt, and cayenne pepper until well blended.
4. When the corn is cool enough to handle, spread ¹⁄₄ of the mixture on each ear of corn.

CREAMED CORN

Now that sweet corn of good quality is available for much of the year, celebrate with a rich, comforting dish of creamed corn accompanied by dark greens.

Serves 4

6 ears sweet corn, shucked

1 tablespoon butter

¹⁄₄ cup finely chopped shallots or onions

¹⁄₂ cup heavy cream

Salt and freshly ground black pepper

Freshly chopped chives (optional)

Using a knife, cut the kernels from the cob with a tip-to-stem slicing motion. You should have about 3 cups. Melt the butter in a skillet; add the shallots and cook until soft, about 3 minutes. Add the corn and cream; cook until thickened, about 2 minutes; season with salt and pepper. Garnish with chives, if desired.

CORN AND PEPPER PUDDING

Serve this dish warm. It’s perfect for any meal!

Serves 6

2 tablespoons unsalted butter, melted

3 cups cubed bread, about ¹⁄₂ dice

3 poblano or bell peppers, roasted and peeled, and then diced

6 ears sweet corn, shucked, kernels cut off with a knife (about 3 cups)

¹⁄₄ cup chopped chives

1 teaspoon salt

¹⁄₂ teaspoon freshly ground black pepper

4 eggs

2 cups milk

³⁄₄ cup shredded jalapeño pepper jack cheese

1. Heat oven to 350°F. Combine the melted butter and bread cubes; bake in a single layer until lightly browned, about 10 minutes. In a mixing bowl, combine the roasted peppers, corn, chives, bread cubes, salt, and pepper. Transfer to a buttered 8 × 11 baking dish.
2. Whisk together the eggs and milk; pour over bread mixture. Allow to sit for 10 minutes, to let the bread absorb the custard; top with the shredded cheese. Bake until set in the center and lightly browned on top, about 1 hour.

PRESSURE COOKER CREAMED CORN

Creamed corn is an almost soupy vegetable side dish that is popular in the Midwest and South.

Serves 8

8 ears sweet corn, shucked

¹⁄₂ cup water

2 teaspoons butter or vegan margarine, such as Earth Balance

2 teaspoons flour

1 cup milk or unsweetened soymilk

2 teaspoons salt

1 teaspoon sugar

1. Place the rack in the pressure cooker and place the corn on the rack. Pour in the water.
2. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid.
3. When the corn is cool enough to handle, place each ear of corn over a large mixing bowl and remove the kernels from the corn with a knife, using long downward strokes and rotating the cob as you go.
4. Take half of the kernels and pulse in a food processor until just smooth.
5. In a small pan, melt the butter or margarine, then stir in the flour, being careful not to brown. Slowly stir the milk or soymilk into the roux, and stir until smooth.
6. Add all of the corn to the saucepan, bring to a boil, reduce heat, and simmer for 10 minutes. Add salt and sugar before removing from heat.

OKRA WITH CORN AND TOMATO

The “goo” that comes out of okra while cooking helps to thicken liquids.

Serves 8

4 ears fresh sweet corn, shucked

¹⁄₂ cup water

1 teaspoon olive oil

¹⁄₄ cup red onion, diced

1 pound okra, tops removed and cut into ¹⁄₂ rounds

2 cups tomatoes, chopped

1 cup Pressure Cooker Vegetable Stock (see Chapter 5)

2 teaspoons salt

1 teaspoon cayenne pepper

1. Place the rack in the pressure cooker and place the corn on the rack. Pour in the water.
2. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid.
3. When the corn is cool enough to handle, place each ear of corn over a large mixing bowl and remove the kernels from the corn with a knife, using long downward strokes and rotating the cob as you go.
4. After cleaning the pressure cooker, add the olive oil over medium heat, then sauté the onion until just soft.
5. Add the okra, tomatoes, Vegetable Stock, salt, and cayenne, then stir.
6. Lock the lid into place and bring to high pressure; maintain pressure for 3 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid. Stir in the corn before serving.

SUCCOTASH

Succotash can be made with a variety of beans, but the staple ingredients are lima beans and corn.

Serves 4

2 tablespoons butter or vegan margarine, such as Earth Balance

¹⁄₂ cup bell pepper, chopped

1 cup fresh lima beans

1 cup whole kernel corn

1 cup tomatoes, chopped

1 cup water

1 teaspoon salt

1. Bring the pressure cooker to medium heat; add the butter or margarine and bell pepper. Sauté for 3 minutes, or until the bell pepper begins to soften.
2. Add the lima beans, corn, tomatoes, water, and salt. Stir well.
3. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from heat and quick-release the pressure.

Origin of Succotash

The word succotash derives from the Native American word msickquatash, which, according to Epicurious.com, means “boiled whole kernels of corn.”

CORN MAQUE CHOUX

You can use drained canned corn, fresh corn cut from the cob, or thawed frozen corn in this recipe.

Serves 4

3 tablespoons butter or vegan margarine, such as Earth Balance

2 small onions, diced

1 small green bell pepper, diced

¹⁄₂ cup celery, diced

2 cloves garlic, minced

4 cups whole kernel corn

2 Roma tomatoes, peeled, seeded, and diced

¹⁄₂ cup cilantro leaves, chopped, plus additional for garnish

¹⁄₈ teaspoon cayenne pepper

¹⁄₂ cup tomato juice

Salt, to taste

Freshly ground black pepper, to taste

1. Melt the butter or margarine in the pressure cooker over medium heat. Add the onions, bell pepper, and celery; sauté for 3 minutes or until the vegetables are soft. Add the minced garlic and sauté an additional 30 seconds.
2. Stir in the corn, tomatoes, chopped cilantro, cayenne pepper, tomato juice, salt, and pepper. Lock the lid into place and bring to low pressure; maintain pressure for 5 minutes.
3. Remove from heat and quick-release the pressure. Use a slotted spoon to immediately transfer the corn and vegetables to a serving bowl. Taste for seasoning and add additional salt and pepper if needed. Garnish with cilantro and serve.

Cajun Cuisine

Maque choux is a Cajun dish, popular in southern Louisiana. Cajun food is known for being full flavored—heavy on seasoning and spice. It is similar to, and often confused with, Creole cuisine.

CHEESY POBLANO PEPPERS

Poblanos are a mild pepper often used in chile rellenos. Due to their thickness, these large, heart-shaped peppers are great for stuffing.

Serves 4

1 tablespoon olive oil

1 clove garlic, minced

¹⁄₄ cup diced onion

4 poblano peppers, seeded and sliced into 1 rings

1 cup potatoes, peeled and diced into cubes

¹⁄₂ cup 2% milk or unsweetened soymilk

¹⁄₂ cup shredded Cheddar cheese or vegan Cheddar cheese

¹⁄₂ teaspoon salt

1. In a large sauté pan over medium heat, heat the olive oil. Add the garlic and onion and sauté for 2 minutes. Add the sliced poblano rings and sauté for 2 more minutes.
2. Pour the sautéed poblano mixture into a 4-quart slow cooker, then add the potato, milk or soymilk, cheese, and salt. Stir.
3. Cover and cook over low heat for 7–8 hours.

ROASTED RED BELL PEPPER PURÉE

Add sweet splashes of brilliant color to plates with this simple, delicious sauce.

Serves 8

4 roasted red bell peppers (see Roasted Peppers recipe in Chapter 3), chopped

1 tablespoon tomato paste

Zest and juice of 1 lemon

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

Combine all ingredients in a food processor or blender. Purée until smooth. Heat in a saucepan before serving.

BRIE TIMBALES WITH ROASTED RED PEPPER SAUCE

Timbales are molded shapes that look especially dynamic as individual portions. Usually, they’re made in custard molds, which are upended and served atop a sauce, such as the red bell pepper purée in this dish.

Serves 8

4 teaspoons butter, melted

7 ounces Brie

6 ounces cream cheese

4 ounces sour cream

3 eggs

Pinch of cayenne

Salt to taste

White pepper or hot pepper sauce to taste

1 teaspoon butter

1 recipe Roasted Red Bell Pepper Purée (see recipe in this chapter)

1. Heat oven to 350°F. Bring 2 quarts water to a boil. In a food processor or blender, combine the melted butter, Brie, cream cheese, sour cream, and eggs; process until very smooth. Season with cayenne, salt, and pepper or pepper sauce.
2. Butter 8 (4-ounce) ramekins or custard cups (small teacups will do fine also); fill with egg mixture. Place into a deep roasting pan or baking dish; put in the oven, and pour boiling water in until it reaches halfway up the sides of the cups. Bake until set, about 30 minutes. Allow the timbales to sit at room temperature for 10–15 minutes. Loosen timbales by running a knife around the inside of the cup, then inverting the cups onto small plates. Spoon red bell pepper sauce around.