A PECAN TIP
Pecans make a smooth butter with a rich, hearty flavor. To avoid a slightly bitter taste, it’s best to roast the pecans before processing into butter.
Grilled Vegetables with Almond Romesco Sauce
Scalloped Cashew Potatoes and Cauliflower
Indonesian Eggplant with Peanut Sauce
Braised Carrots with Macadamia Butter
Curried Cashew Chicory Fritters
Mashed Sweet Potato Pecan Bake
GRILLED VEGETABLES WITH ALMOND ROMESCO SAUCE
This version of Romesco sauce uses a fraction of the olive oil that’s in the traditional Spanish sauce. If you don’t have a grill, you can broil or sauté the vegetables, with delicious results.
GLUTEN FREE
SOY FREE
SERVES 4
3 large red bell peppers, quartered lengthwise and seeded
1 tablespoon olive oil, plus more for grilling
1 small red chile, seeded and minced
2 tablespoons chopped onion
1 tablespoon chopped garlic
1 (14.5-ounce) can diced tomatoes, drained
2 tablespoons red wine vinegar
1⁄4 cup almond butter
Salt and ground black pepper
3 small zucchini, trimmed and halved lengthwise
4 small Portobello mushrooms, stemmed
Chop 1 bell pepper and set aside the other 2 peppers.
Heat the 1 tablespoon of oil in a large skillet over medium heat. Add the chopped bell pepper, chile, onion, and garlic, and cook, covered, for 15 minutes. Stir in the tomatoes and vinegar, and cook 15 minutes longer.
Transfer the mixture to a food processor or blender, add the almond butter, and salt and pepper to taste. Process until smooth and creamy. Set aside.
Toss the zucchini, portobellos, and the remaining 2 bell peppers with enough olive oil to lightly coat. Season with salt and pepper, and grill until softened and lightly browned, turning once, 5 to 7 minutes per side.
While the vegetables are cooking, gently heat the reserved sauce.
To serve, transfer the vegetables to a serving platter and spoon the sauce on top, or serve the sauce on the side.
SCALLOPED CASHEW POTATOES AND CAULIFLOWER
This decidedly new take on scalloped potatoes combines layers of roasted cauliflower with thinly sliced potatoes baked in a creamy sauce enriched with cashews and almond milk. This is gluten-free if you use gluten-free bread crumbs or ground nuts for the topping. For a colorful variation, substitute sliced butternut squash for the cauliflower.
GLUTEN-FREE OPTION
SOY FREE
SERVES 4
1 medium head cauliflower, trimmed, cored, and cut into 1⁄4-inch slices
Salt and black pepper
Olive oil (optional)
1⁄2 cup raw cashews
1⁄2 cup vegetable broth
1⁄2 cup almond milk
2 tablespoons lemon juice
1⁄2 teaspoon garlic powder
1 teaspoon dried thyme
11⁄2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1⁄8-inch slices
1⁄4 cup panko bread crumbs or ground cashews or walnuts
Preheat oven to 425°F. Lightly oil a baking sheet and a 2-quart baking dish or spray them with cooking spray. Set aside the baking dish.
Arrange the cauliflower on the prepared baking sheet and season with salt and pepper. Drizzle with a little olive oil, if desired, and roast until softened, turning once, about 20 minutes. Remove from the oven and set aside to cool.
In a food processor or high-speed blender, combine the cashews and vegetable broth and process to a paste. Add 1 cup of the smaller pieces of the roasted cauliflower along with the almond milk, lemon juice, garlic powder, thyme, and 1⁄2 teaspoon salt. Process until very smooth. If the sauce is too thick, add a little extra broth or almond milk.
In the prepared baking dish arrange a layer of potato slices, season with salt and pepper and arrange a layer of cauliflower on top. Continue layering with the remaining potatoes and cauliflower, seasoning with salt and pepper as you layer. Pour the sauce over the vegetables. Cover and bake until the potatoes are tender, about 30 minutes. Uncover and top with the panko or ground nuts, and return to the oven to bake uncovered for 10 minutes more to brown the crumbs. Serve hot.
INDONESIAN EGGPLANT WITH PEANUT SAUCE
In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. In the words of recipe tester Jonathan Shanes, this dish “looks terrific, smells divine, and tastes wonderful.” The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves four, but will serve three as a main dish. To make this soy-free, use coconut aminos to replace the tamari.
GLUTEN FREE
SOY-FREE OPTION
SERVES 4
1 large eggplant, trimmed
1 tablespoon olive oil
Salt and ground black pepper
1 cup unsweetened coconut milk
1⁄4 cup peanut butter
1 clove garlic, minced
1 tablespoon natural sugar
1 tablespoon fresh lemon juice
1 tablespoon wheat-free tamari
1⁄8 teaspoon cayenne, or to taste
1 tablespoon minced fresh parsley
Preheat the oven to 425°F. Halve the eggplant lengthwise, then cut each half crosswise into 1⁄4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking sheet, brush them with the olive oil, and season with salt and pepper to taste. Bake, turning once, until softened and browned on both sides, about 15 minutes.
While the eggplant is baking, make the sauce. In a medium saucepan, combine the coconut milk, peanut butter, garlic, sugar, lemon juice, tamari, and cayenne. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes.
Arrange the eggplant slices on a platter and top with the sauce. Garnish with the parsley.
If you don’t want the heat of the red pepper flakes, there’s no need to pass on this dish—it’s very flavorful without them. Mirin is a sweet Japanese cooking wine made from rice. It is available in supermarkets, Asian markets, and natural food stores. To make this soy-free, use coconut aminos instead of tamari.
GLUTEN FREE
SOY-FREE OPTION
SERVES 4
11⁄2 pounds green beans, trimmed
2 tablespoons walnut butter
2 tablespoons wheat-free tamari
2 teaspoons toasted sesame oil
1 tablespoon mirin or water
1⁄2 teaspoon sugar
1 tablespoon neutral vegetable oil
1 large clove garlic, minced
1 teaspoon minced fresh ginger
1⁄2 teaspoon red pepper flakes, or to taste
Steam the green beans just until tender, about 5 minutes. Rinse under cold water to stop the cooking process. Drain and set aside.
In a small bowl, combine the walnut butter, tamari, sesame oil, mirin, and sugar and set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the reserved beans in batches and stir-fry for 30 seconds, transferring the cooked beans to a platter.
When all the beans have been removed, add the garlic, ginger, and red pepper flakes to the same pan and stir-fry for 10 seconds.
Return the beans to the pan and stir-fry for 30 seconds.
Add the reserved walnut butter mixture and stir-fry until the beans are hot and coated with the sauce, about 30 seconds.
BRAISED CARROTS WITH MACADAMIA BUTTER
The thick flavorful glaze turns everyday carrots into a special treat. To make this soy-free, use coconut aminos instead of tamari.
GLUTEN FREE
SOY-FREE OPTION
SERVES 4
3 tablespoons wheat-free tamari
11⁄2 tablespoons macadamia butter
11⁄2 tablespoons pure maple syrup
1⁄8 teaspoon cayenne
2⁄3 cup water
6 large carrots, trimmed and sliced diagonally
2 tablespoons chopped toasted macadamia nuts
In a small bowl, whisk together the tamari, macadamia butter, maple syrup, cayenne, and water until smooth. Set aside.
Steam the carrots over boiling water until slightly softened, 4 to 5 minutes. Set aside.
In a large skillet over medium heat, combine the carrots and the reserved soy-macadamia mixture, stirring to combine. Reduce the heat to low. Cover and cook, stirring occasionally, until the carrots are soft and well glazed, about 8 minutes. Serve hot garnished with the macadamia nuts.
CURRIED CASHEW CHICORY FRITTERS
Serve these fritters with applesauce or chutney on the side. If you’re not a curry fan, omit the curry powder and add 2 tablespoons chopped roasted cashews. For a spicy version, add some cayenne or minced jalapeño. To make this gluten-free, use a gluten-free flour.
GLUTEN-FREE OPTION
SOY FREE
SERVES 4
1 head chicory (curly endive), washed, trimmed, and chopped
1 small yellow onion, grated
2 tablespoons cashew butter
1⁄2 cup all-purpose flour
1 teaspoon curry powder
1 teaspoon salt
ground black pepper
Neutral vegetable oil
Preheat the oven to 250°F. Blanch the chicory in a pot of boiling salted water. Drain well and place in a large bowl. Add the onion and cashew butter, and mix well.
Stir in the flour, curry powder, salt, and pepper to taste. Mix until well combined.
Heat a thin layer of oil in a large nonstick skillet over medium heat. Scoop a large spoonful of the vegetable mixture and press it with your hand to pack firmly. Repeat until all of the vegetable mixture is used. You should have about 8 small fritters.
Cook the fritters in the hot pan, in batches, until they are golden brown on both sides, about 5 minutes. Add more oil to the pan as necessary.
Drain the cooked fritters on paper towels and transfer to the oven to keep warm until all the fritters are cooked. Serve hot.
Note: If you prefer a finer texture, puree the vegetable mixture in a food processor before cooking. Other dark greens such as kale, chard, escarole, or spinach may be used instead of the chicory.
Almond butter enriches the flavor of these potato pancakes, made with cold leftover mashed potatoes. The outside becomes crisp and brown, while the inside remains soft. In addition to a great dinner side dish, these cakes also make a terrific breakfast or brunch dish. If you don’t have mashed potatoes on hand, you’ll need a little over one pound of potatoes to make the 13⁄4 cups mashed needed for this recipe. For crispier cakes, dredge them in panko crumbs instead of flour before frying.
GLUTEN FREE
SOY FREE
SERVES 4
13⁄4 cups cold mashed potatoes
1⁄4 cup all-purpose flour, plus more for dredging
2 tablespoons almond butter
2 scallions, minced
1 tablespoon minced fresh parsley
Salt and ground black pepper
2 tablespoons olive oil Place the potatoes in a bowl. Add the 1⁄4 cup flour, almond butter, scallions, parsley, and salt and pepper to taste. Mix well.
Scoop out a spoonful of the potato mixture and, using your hands, shape into a small patty. Repeat until all the mixture is used up. You should have 8 to 10 cakes. Dredge them in the extra flour and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the potato cakes, in batches, and cook until crisp and golden brown on both sides, about 10 minutes.
MASHED SWEET POTATO PECAN BAKE
Pecan butter and apple juice add their unique flavor notes to this sweet potato casserole enlivened with cinnamon and nutmeg. This can be soy-free if you use a soy-free vegan butter.
GLUTEN FREE
SOY-FREE OPTION
SERVES 4 TO 6
3 large sweet potatoes, peeled and diced
2 tablespoons natural sugar
2 tablespoons apple juice
2 tablespoons pecan butter
1 tablespoon vegan butter
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon vanilla extract
Salt and ground black pepper
1⁄4 cup crushed pecan pieces
Cook the sweet potatoes in a large saucepan of boiling water until tender, 15 to 20 minutes.
While the potatoes are cooking, combine 1 tablespoon of the sugar with the apple juice, pecan butter, butter, cinnamon, nutmeg, and vanilla in a small bowl and blend until smooth. Set aside.
When the sweet potatoes are cooked, drain them well and return them to the saucepan. Add the reserved pecan butter mixture and season with salt and pepper to taste. Mash until smooth and well combined.
Preheat the oven to 400°F. Lightly grease a shallow 11⁄2-quart baking dish. Transfer the sweet potato mixture to the prepared dish and sprinkle with the pecans and the remaining 1 tablespoon sugar. Bake until hot, about 30 minutes.
A PECAN TIP
Pecans make a smooth butter with a rich, hearty flavor. To avoid a slightly bitter taste, it’s best to roast the pecans before processing into butter.
This roasted cauliflower dish from the Middle East is known as zahra mekhla. It calls for coating the cauliflower in a flavorful tahini sauce.
GLUTEN FREE
SOY FREE
SERVES 4
1 head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
Salt and black pepper
2 to 3 garlic cloves
1 teaspoon za’atar spice mix
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon sesame seeds
1⁄4 teaspoon smoked paprika
1⁄2 cup tahini (sesame butter)
Juice of 1 large lemon
1⁄4 teaspoon sriracha or other hot sauce
1⁄4 cup water
Lemon wedges, to serve
Preheat oven to 450°F. Toss cauliflower in 1 tablespoon of the olive oil. Season with salt and pepper, and spread in a single layer on a baking pan. Bake until nicely browned and tender, about 25 minutes, turning once about halfway through.
While the cauliflower is roasting, heat the remaining 1 tablespoon of oil in a small skillet. Add the garlic and sauté until softened and fragrant, about 1 minute. Stir in the za’atar spices, cumin, coriander, sesame seeds, and paprika, then stir in the tahini, lemon juice, and sriracha. Season with salt and pepper and stir in the water, stirring until smooth. Taste and adjust the seasonings, if needed.
To serve, toss the hot roasted cauliflower in the sauce and serve immediately.
ALLERGY ALERT
If you are allergic to peanuts (or another nut), determine through a medical practitioner if you are also allergic to other nuts. You may be able to tolerate another type of nut butter or sunflower seed butter or soy nut butter, and you can use them to make any of the recipes in this book.
Combining spinach with a creamy sauce is a universally popular way to enjoy these iron-rich greens. This Japanese side dish of cooked spinach coated with a ground sesame seed sauce is called gomai. It is typically served at room temperature, but is also delicious served hot. For a different flavor twist, use peanut butter or almond butter instead of sesame butter.
GLUTEN FREE
SOY FREE
SERVES 4
3⁄4 cup unsweetened coconut milk
3 tablespoons sesame butter
1 tablespoon neutral vegetable oil or 1⁄4 cup water
1 teaspoon grated fresh ginger
1⁄2 teaspoon ground cumin
1 pound fresh baby spinach, well washed
Salt and ground black pepper
Gomasio, optional garnish
In a small bowl, combine the coconut milk and sesame butter until blended. Set aside.
Heat the oil or water in a large skillet over medium heat. Add the ginger and cumin, and cook for 30 seconds. Add the spinach and stir-fry until wilted, about 2 minutes.
Stir in the reserved sesame butter mixture, and salt and pepper to taste. Simmer, stirring frequently, until creamy, 5 to 7 minutes.
Serve hot or at room temperature, sprinkled with gomasio, if using.