Appetite for Reduction (19 page)

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 20 MINUTES

T
hese mushrooms pop with some of my favorite flavors in the world: aromatic coriander, fruity jalapeños, earthy mushrooms, and piquant tomatoes. I find them irresistible alongside
Unfried Refried Beans
(page 136) or tucked into tacos on taco night.

1 teaspoon olive oil
4 cloves garlic, minced
2 jalapeños, seeded and sliced thinly
1 tablespoon coriander seeds, crushed (see tip page 102)
1 pound cremini mushrooms, sliced
1 cup cherry tomatoes, sliced in half
2 teaspoons dried oregano
Several pinches of freshly ground black pepper
¼ teaspoon salt
1 tablespoon freshly squeezed lime juice
Fresh cilantro, for garnish (optional)

Preheat a large skillet over medium-low heat. Sauté the the garlic, jalapeños, and coriander seeds in oil for about 5 minutes, to soften the seeds. Stir frequently to avoid burning the garlic; add splashes of water if things start sticking. Turn up the heat to medium; add the mushrooms, tomatoes, oregano, salt, and black pepper, and sauté for about 10 minutes, until the mushrooms are softened and the tomatoes are cooked down. Taste for salt and serve garnished with fresh cilantro, if you like.

SERVES 4 ACTIVE TIME: 15 MINUTES • TOTAL TIME: 20 MINUTES

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

J
uicy, sloppy, meaty portobellos. This is what you want to serve over pasta, in a burger, over a salad, or just alongside mashed potatoes and gravy. Master the art of the portobello and you’ve opened up a world of culinary bliss that will last you a lifetime of dinners. The versatile flavors of the basic marinade go with almost anything, but try some of the variations, too.

Place the portobellos gills up in a rimmed baking sheet. Mix all the marinade ingredients together and spoon over the portobellos. Let marinate for at least half an hour, sporking the marinade back onto the mushrooms every 10 minutes or so.

Preheat your grill over medium high. Spray it with nonstick cooking spray. Place the portobellos gills up on the grill, and cover. Cook for about 5 minutes; there should be grill marks on the caps. Flip over, cover, and cook for about 3 more minutes. Your cooking time may vary depending on the size of your portobellos and the temperature of your grill. You know the mushrooms are done when you press on the center (where the stem used to be) with tongs and it’s very soft and juicy. To serve, let them sit on the cutting board for a few minutes to cool off for a bit, then slice into ½-inch pieces. I like them best when sliced at an angle. Serve warm!

 

Variations

 

Masala
Portobellos
: Use the
Masala Baked Tofu Marinade
(page 146).

Portobello Chimichurri:
Use the
Tofu Chimichurri Marinade
(page 150).

BBQ Portos:
Use the
Tamarind BBQ Sauce
(page 159).

Buffabellos:
Use the
BuffaloTempeh Marinade
(page 161).

SERVES 4 • ACTIVE TIME: 3 MINUTES • TOTAL TIME: 40 MINUTES

A
few simple ingredients transform baby carrots into sublime morsels that you can’t help but pop into your mouth. These are the perfect accompaniment to an autumn comfort food meal, such as mashed
Caulipots
(page 54) and
Silky Chickpea Gravy
(page 56).

1 pound baby carrots
2 tablespoons pure maple syrup
½ teaspoon kosher salt

Preheat the oven to 375°F.

Line an 8-inch square baking dish with tinfoil and spray with cooking spray. Put the carrots in the pan and drizzle with the syrup. Sprinkle with the salt and toss to coat. Cover with foil and bake for 30 minutes. Remove from the oven, flip the carrots, and bake for another 10 minutes, uncovered. Serve immediately.

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 50 MINUTES

D
elicata is the golden child of squash; it’s tender, sweet, creamy, and best of all, you don’t have to peel it; you can eat the skin. I’ve been using this water bath/tinfoil method to cook delicata for as long as I can remember ... way before the Internet told us how to cook things. I think it brings out the most flavor without adding a ton of (vegan) butter. Five-spice is a perfect blend for squash: star anise, cinnamon, and, uh, three other spices, I suppose. It just brings out the best.

2 average-size delicata squash, sliced in half lenghwise,
seeds removed
4 teaspoons pure maple syrup
1 teaspoon Chinese five-spice powder
1 teaspoon salt

Preheat the oven to 425°F. Fill an 8 by 13-inch baking pan with about 1½ inches ofwater. Place the squashes in the water, cut side up. Drizzle each slice with a teaspoon of maple syrup, then sprinkle evenly with the five-spice and salt. Wrap with tinfoil and bake for about 45 minutes, or until the squash is pierced easily with a fork. Serve warm.

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 20 MINUTES

I
f I see escarole on the menu at an Italian restaurant, I have no choice. I am compelled to order it! So if you’ve got an Italian menu planned, it must include escarole. It’s divine served with
Chickpea Piccata
(page 115) and
Caulipots
(page 54), or with
Basic Baked Tofu
(page 144).

If you’ve never had escarole before, it looks more like lettuce than do the dark leafy greens you may be used to cooking with. So don’t be confused and leave the store in a huff! Escarole sautés just perfectly; the tops of the leaves get mellow and wilted, while closer to the bottom they remain crisp and toothsome. An excellent texture combination.

1 teaspoon olive oil
6 cloves garlic, sliced thinly
1 pound escarole, cored and chopped coarsely
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
Freshly ground black pepper
⅓ cup capers with some brine
Salt
Lemon wedges, for serving

Preheat a large skillet over medium heat. Sauté the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the escarole along with the thyme, red pepper flakes, black pepper, and a pinch of salt, using tongs to toss until it begins to wilt and release moisture. Add the capers and cook just until heated through, about 3 more minutes. Taste for salt and serve with the lemon wedges.

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 25 MINUTES