Appetite for Reduction (11 page)

T
his is a simple and classic combination: sweet strawberries and earthy spinach, tied together by balsamic vinaigrette. It’s the perfect summer salad! I love a little crunch in this salad, so the sunflower sprouts make a nice addition. You can also opt to add a tablespoon of toasted almonds to your serving, if you like. A package of baby spinach makes this super convenient, but the weight of the bags vary, so if yours is only 12 or 14 ounces, don’t sweat it!

1 pound baby spinach leaves, washed well
1 pint strawberries, hulled and sliced thinly
1 recipe
Balsamic Vinaigrette
(page 17)
2 cups sunflower sprouts

In a large mixing bowl, combine the spinach, strawberries, and dressing. Toss together using tongs until well coated. Place on plates and top with sprouts. That’s all she wrote.

MAKES 8 SERVINGS • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 30 MINUTES

T
his is a great go-to dressing for a plain old garden salad. Add chickpeas, tofu ... whatever you love in salad. I typically do red onion, fresh sliced mushrooms, tomato, cucumber ... ya know, salad stuff. Boiling the carrots make them a flavorful, creamy, and colorful base for a dressing. I also love this as a thick sauce for a bowlful of steamed veggies, beans, and brown rice. It keeps well for at least 5 days, too. I don’t get sick of it so I use it all week.

¾ pound carrots, peeled and sliced ½ inch thick
2 tablespoons chopped white onion
1 tablespoon minced fresh ginger
1 clove garlic
¼ cup freshly squeezed lime juice
¼ cup water, plus extra for thinning
1 tablespoon red wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon light agave nectar
¼ teaspoon salt

First, we shall boil the carrots. Place them in a 2-quart pot and cover with water. Cover the pot and bring to a boil. Once boiling, lower the heat to a simmer and cook until the carrots are tender, about 15 minutes. Drain and run under cold water, then set aside.

Place the remaining ingredients in a food processor and pulse a few times to get the garlic chopped. Transfer the carrots to the food processor (it’s okay if they’re a bit warm). Blend until very smooth, scraping down.

CHAPTER 2

Totally Stuffed Sides

W
HAT EXACTLY IS A SIDE DISH? WHEN EATING A PLANT-BASED diet, you’re already kind of eating a diet comprised of what Americans think of as side dishes. So for the purposes of this book, sides are mostly grains and starchy, carby items that, with a little love, and maybe a few beans, can be miraculously transformed into main dishes. Side dishes don’t need to be elaborate—in fact, oftentimes a scoop of plain old brown rice will get the job done. But these recipes are for when you want to go just a step beyond that.

Carbohydrates don’t have to mean empty calories. Notin the least! Here you will find whole-grain dishes based on rice, quinoa, barley, and other grains that might be new to you, such as kasha, millet, and bulgur.

Also included here are comfort carbs, such as mashed potatoes cut with cauliflower, and sweet potatoes mashed with apple. Stuff that you wanna douse with gravy or barbecue sauce. Side dishes don’t have to be thankless afterthoughts. Use this chapter when you want to dig in and get totally stuffed!

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTALTIME: 40 MINUTES

M
ashed potatoes are pretty much the clouds of heaven-I definitely indulge—but the fat and calories therein can make them the spuds of hell. If the idea of life without mashed potatoes leaves you a shattered mess, Caulipots are there to pick up the pieces. With less than 200 calories per serving, they’re perfect for those times when you want something much lighter. Serve’em with something saucy and flavorful, such as the
Chickpea Piccata
(page 115) or
Portobello Pepper Steak Stew
(page 247), so that they can do their job of comfort starch most effectively.

2 russet potatoes, cut into ¾-inch pieces (about 1½ pounds)
½ head cauliflower, cut into florets (1 pound, or about 3 cups)
1 tablespoon olive oil
2 to 4 tablespoons vegetable broth
½ teaspoon salt
Several pinches of freshly ground black pepper

Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower. Bring the potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 minutes, until the potatoes and cauliflower are tender.

Drain them in a colander, return them to the pot, and use a potato masher to mash them a bit. Add the olive oil, 2 tablespoons of broth, and the salt and pepper, and mash a bit more. Use a fork to make sure all the seasonings are mixed well. If needed, add another 2 tablespoons of broth. Taste for salt. Serve warm.

SERVES 8 • ACTIVE TIME: 20 MINUTES · TOTALTIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

G
ravy isn’t exactly a “side,” but what mashed potato recipe is complete without a gravy recipe? I really like to drown my food in gravy, so this tasty sauce comes in handy when I don’t also want to drown my food in grease. Chickpeas give this gravy great body and a full, savory flavor. It’s really a superhero that comes running when it hears the calls of potatoes from miles away, crying out for gravy.

1 teaspoon olive oil
1 small onion, chopped roughly
3 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon dried rubbed sage (not powdered)
Several pinches of freshly ground black pepper
2 tablespoons arrowroot powder
1¼ cups vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons soy sauce or tamari (use wheat free for
a gluten-free gravy)
Salt

Preheat a saucepan over medium-high heat. Saute the onion and garlic in the oil for about 5 minutes. Add the thyme, sage, and pepper, and cook for about 3 minutes more. While that is cooking, whisk the arrowroot into the veggie broth until dissolved.

If you have an immersion blender then add the beans, broth mixture, and soy sauce to the pot. Blend until smooth and lower the heat to medium, stirring often for about 10 minutes while it thickens.

If you are using a regular blender, place the broth mixture and beans in the blender and blend until smooth. Add the onions and other stuff from the pan to the blender and puree again until smooth. Add back to the pot and stir often over medium heat to thicken.

Once the gravy thickens, lower the heat to low. Now you can decide exactly how thick you want the gravy by adding splashes of water, anywhere between ¼ and ½ cup. Keep warm and covered until ready to serve.

SERVES 6 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 40 MINUTES