Roasted Red Pepper Pita Pizzas

Jarred roasted red peppers create a speedy homemade sauce for these mini pizzas, but you can also roast your own red peppers to cut down on sodium. 
The mozzarella topping puts a deposit in your tryptophan account.

ingredient list

Serves 4

• 1 cup jarred roasted red peppers, rinsed and drained (2 large peppers), plus more for garnishing pizzas, if desired
• 6 oil-packed sun-dried tomatoes, drained, plus 1 Tbs. oil
• 2 6 1/2-inch whole-wheat pita rounds, split apart to make 4 thin rounds
• Dried oregano, for sprinkling
• 1/4 lb. (1 ball) fresh mozzarella cheese, drained and thinly sliced
• 16 small fresh basil leaves

Directions

1. Preheat oven to broil. Purée red peppers and sun-dried tomatoes and their oil in food processor 1 to 2 minutes, or until smooth.

2. Place pita rounds on baking sheet. Spread 1/4 cup red pepper sauce on cut side of each pita. Sprinkle with oregano, then top with mozzarella and garnish with sliced red peppers, if desired. Broil 3 to 5 minutes, or until cheese is melted and bubbly. Scatter basil leaves over pizzas, and serve immediately.

Natale Stuffed Portobellos

The inspiration for this recipe came from Chance Genovese's Italian heritage. "I wanted a dish that used traditional ingredients of Italy but were easily found at the local market," says Genovese, who adopted a meat-free diet at a very young age. "Above all, I knew the dish had to be easy to prepare in the chaos of a holiday celebration."

ingredient list

Serves 4

Mushrooms

• 1/4 cup Bragg extra virgin olive oil
• 2 Tbs. Spectrum balsamic vinegar
• 1 clove garlic, minced (1 tsp.)
• 4 large portobello mushroom caps

Filling

• 2 Tbs. breadcrumbs
• 1 Tbs. Bragg extra virgin olive oil
• 1/4 cup chopped onion
• 8 oil-packed sun-dried tomatoes, sliced
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup light cream or Silk soy creamer
• 10 oz. fresh spinach leaves (8 cups)
• 1/4 cup grated Asiago cheese
• 4 oz. fresh mozzarella cheese, chopped

Directions

1. To make Mushrooms: Preheat oven to 375ºF. Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and place on baking sheet. Roast 30 minutes, or until tender. Drain on paper-towel-lined plate.

2. To make Filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown. Set aside.

3. Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until soft. Add sun-dried tomatoes and garlic; sauté 30 seconds. Stir in cream, and cook 2 minutes. Add spinach, and cook 3 to 4 minutes, or until spinach is wilted. Stir in cheeses, and cook 2 to 3 minutes. Spoon Filling into mushroom caps, and top with toasted breadcrumbs.

Halloween Party Mix

These tasty nibbles make a festive alternative to chips or roasted nuts.

ingredient list

Serves 6

• 1/8 tsp. olive oil
• 1/2 cup raw pumpkin seeds
• 1/4 cup pine nuts
• 1/4 cup dried cranberries
• 1/4 cup cocoa nibs
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt

Directions

1. Toss pumpkin seeds in small bowl with oil until coated. Spread seeds in skillet, and heat over medium-high heat. Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop. Transfer to bowl.
2. Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear. Transfer to bowl with pumpkin seeds. Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly. Season with more salt, if desired.

Toffee Apples

Think toffee-covered apples are too much trouble? Think again. If you can read a candy thermometer (found in kitchen supply stores), you can make perfect toffee. Brown rice cereal adds crunch to these treats, but you could also roll them in chopped nuts or granola.

ingredient list

Makes 6 apples

• 6 small, crisp apples, such as Golden Delicious, Honeycrisp, Braeburn, or Newtown pippin
• 1 cup sugar
• 2 Tbs. unsalted butter
• 1 tsp. apple cider vinegar
• Pinch coarse salt
• ¾ cup crispy brown rice cereal

Directions

1. Line baking sheet with wax paper. Remove stems from apples, if necessary, and push Popsicle stick or chopstick in stem end of apple.

2. Combine sugar and ½ cup water in saucepan. Bring to a boil. Add butter, vinegar, and salt, then simmer over medium heat 10 to 15 minutes, or until mixture reaches hard crack stage (290°F) on candy thermometer. Alternatively, boil toffee until tiny amount dripped into bowl of cold water becomes firm.

3. Place brown rice cereal in bowl. Dip apples in toffee, twirling to coat bottom half. Let toffee drip off bottoms before rolling in cereal. Place on prepared baking sheet, and cool. If not eating right away, wrap in wax paper and refrigerate.

Fennel and Tomato Soup

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish. This soup freezes well, so you may want to double the recipe to save half for later.

ingredient list

Serves 6

• 3 Tbs. olive oil
• 1 large fennel bulb, diced (4 cups)
• 3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
• 1 tsp. fennel seeds
• 2 Tbs. dry vermouth, dry white wine, or water
• 4 cups low-sodium vegetable broth
• 1 28-oz. can crushed tomatoes, preferably San Marzano
• 3 Tbs. chopped fresh Italian parsley

Directions

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

Caramelized Onion and Savoy Cabbage Chowder with Thyme

Green cabbage can be substituted for savoy cabbage in this hearty chowder.

ingredient list

Serves 6

• 1/2 cup apple cider
• 1 Tbs. low-sodium soy sauce
• 2 tsp. apple cider vinegar
• 2 Tbs. olive oil, divided
• 2 Tbs. unsalted butter, divided
• 12 oz. savoy cabbage, cut into large dice (6 to 7 cups)
• 3 large onions, cut into large dice (1 1/2 lb.)
• 3 cloves garlic, minced (1 Tbs.)
• 2 Tbs. fresh thyme leaves, roughly chopped, divided
• 3 cups Cheese Croutons (recipe, p. 61)

Directions

1. Combine apple cider, soy sauce, and vinegar in small bowl.

2. Heat 1 Tbs. olive oil and 1 Tbs. butter in skillet over medium-high heat. Add cabbage, and season with salt, if desired. Cook 5 to 7 minutes, stirring occasionally. Transfer to shallow bowl.

3. Heat remaining 1 Tbs. oil and 1 Tbs. butter in large Dutch oven over medium heat. Add onions, and season with salt, if desired. Cover, and cook 8 to 10 minutes, or until onions are softened, stirring occasionally. Uncover, and cook 16 to 18 minutes, or until onions are golden brown. Add garlic, 1 1/2 Tbs. thyme, and apple cider mixture, stirring to scrape up browned bits on pan bottom. Bring to a simmer, and cook 1 minute. Add cabbage and 5 cups water, and bring to a boil. Reduce heat to medium-low, partially cover, and cook 
15 minutes. Serve topped with Cheese Croutons and remaining 1 1/2 tsp. thyme.

Mushroom and Pappardelle Soup with Gremolata

Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.

ingredient list

Serves 6

Soup

• 2 Tbs. olive oil
• 4 oz. cremini mushrooms, sliced 1/4-inch thick (2 cups)
• 1 large onion, diced (1 1/2 cups)
• 3/4 tsp. dried Italian seasoning
• 7 cups low-sodium vegetable broth
• 4 oz. pappardelle noodles
• 1 1/2 cups green beans, cut into 1-inch pieces
• 1/3 cup mascarpone cheese

Gremolata

• 1/4 cup fresh Italian parsley
• 1 clove garlic, peeled
• 2 tsp. grated lemon zest

Directions

1. To make Soup: Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.

2. Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.

3. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.

4. Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.

Flaxseed Flatbreads

Nutty flavored flaxseeds provide the nutritional benefits of omega-3 fatty acids, lignans (a type of phytoestrogen) and fiber. One of the easiest and most appealing ways to incorporate flaxseeds into your diet is to use them in yeast breads. Since flaxseeds must be ground to release their benefits, we use ground flaxseeds to replace part of the flour in the dough. A sprinkling of whole flaxseeds creates an appealing topping on this Turkish-style bread.

ingredient list

8 Servings

• 1/2 tsp. sugar
• 1 ( 1/4-oz.) pkg. active dry yeast
• 1/4 cup whole flaxseeds
• 1 cup whole wheat flour
• 2 Tbs. olive oil
• 2 Tbs. low-fat plain yogurt
• 1 1/2 tsp. salt
• all-purpose flour
• Semolina or cornmeal for dusting
• Glaze and topping

Directions

1. In large mixing bowl, mix 1 cup lukewarm water and sugar. Sprinkle in yeast and let stand until foamy, 10 minutes.
2. Meanwhile, in spice grinder or blender, coarsely grind 1/4 cup flaxseeds.
3. With wooden spoon, gradually beat whole wheat flour into yeast mixture; beat about 2 minutes. Stir in ground flaxseeds, oil, yogurt and salt. Gradually beat in just enough all-purpose flour until dough is too stiff to stir.
4. Turn dough out onto lightly floured surface and knead, adding just enough flour to prevent sticking, until smooth and elastic, 5 to 10 minutes. (You can mix and knead dough in stand-up mixer fitted with paddle attachment, then dough hook.)
5. Place dough in lightly oiled large bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 1/2 to 2 hours.
6. Place baking stone or inverted baking sheet in oven to heat. Preheat oven to 500°F. (Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes.)
7. Punch dough down. Turn out onto lightly floured surface and knead a few times. Divide dough into 2 pieces. Cover with plastic wrap and let rest about 20 minutes.
8. Dust pizza peel or large metal spatula with cornmeal. In small bowl, combine egg and 1 tablespoon water; stir briskly with fork. Use your hands to press one piece of dough into an oval, then continue to stretch and press it into 10 x 7-inch oval, slightly less than 1/2-inch thick. Place oval on pizza peel. Brush top with egg glaze. Dip your fingertips in egg glaze and press them into dough to form dimples all over flatbread. Sprinkle with 2 teaspoons whole flaxseeds.
9. Working quickly, open oven door, hold pizza peel at slight angle and tip end toward back of the baking stone. Give pizza peel a quick jerk, letting flatbread slide onto baking stone. Quickly close oven door and bake flatbread until lightly browned and puffed, 11 to 12 minutes. Immediately wrap baked flatbread in kitchen towel to keep it soft and warm. Repeat with remaining dough and flaxseed topping.

Steamed Baby Carrots with Orange-Dill Butter

Tossing hot carrots with a touch of butter, dill, and orange juice and zest yields delectable results. Vary the flavors by using lemon or lime in place of the orange and tarragon or cilantro instead of dill. Holiday prep tip: this dish needs to be made just before serving, but if you have the carrots ready to go in the steamer and the butter and seasonings measured into the serving bowl, you can have it on the table in 10 minutes.

ingredient list

Serves 6

• 1 1/4    lb. baby carrots, trimmed (4 cups)
• 4 tsp. orange juice
• 1 Tbs. butter, cut into pieces
• 2 tsp. fresh orange zest
• 1 tsp. dried dill

Directions

Place carrots in steamer basket fitted in large pot; steam over simmering water 7 to 9 minutes, or until just tender. Transfer carrots to large bowl, and toss with orange juice, butter, orange zest, and dill; season with salt and pepper, if desired. 

Grilled Vegetable Wrap

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.

ingredient list

Makes 2 wraps

• 12 thin asparagus spears, trimmed
• 1 small red bell pepper, cut into 1/2-inch strips (1 cup)
• 1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
• 1 Tbs. olive oil
• 1/2 cup white beans
• 1 small clove garlic, minced (1/2 tsp.)
• 1/2 tsp. red chile sauce, such as sriracha
• 2 8-inch whole-grain tortillas
• 6 small whole basil leaves
• 8 thin slices red onion
• 1 cup baby arugula leaves

Directions

1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

Carolina-style Barbecue Sandwiches

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw.

ingredient list

Serves 4

• 1 cup apple cider vinegar
• 2/3 cup no-salt-added ketchup, such as Heinz
• 1/4 cup yellow mustard
• 3 Tbs. dark brown sugar
• 1 Tbs. molasses
• 2 tsp. Louisiana-style hot sauce
• 2 tsp. black pepper
• 1 tsp. salt
• 12 oz. seitan, cut into thin strips
• 4 hamburger-style buns
• 12 pickle chips, optional
• 1 cup prepared coleslaw, optional

Directions

Bring vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, black pepper, and salt to a simmer in saucepan over medium heat. Cook 5 minutes. Transfer 1 cup sauce to bowl, and set aside. Add seitan to saucepan, and cook 10 minutes. Divide among buns. Serve with pickle chips, coleslaw, and extra sauce, if using.

Chickpea, Beet, and Apple Panini

Never had raw beet in a sandwich? This panini will have you hooked.

ingredient list

Serves 4

• 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
• 3 Tbs. vegan mayonnaise
• 1 Tbs. lemon juice
• 1 tsp. chopped fresh tarragon
• 8 slices sesame semolina bread (8 oz.)
• 1 medium golden beet, peeled and sliced
• 1 Granny smith apple, thinly sliced
• 1/4 cup broccoli or radish sprouts    
• 4 Tbs. prepared black olive tapenade

Directions

1. Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky. 

2. Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.

3. Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)

Tofu-Stuffed Mushrooms

These mushrooms are just as good at room temperature as they are hot from the oven, so you don’t have to worry about reheating throughout the party. The stuffing also makes a great filling for an omelet.

Directions

1. Preheat oven to 375F. Line large baking sheet with foil. Remove mushroom stems and finely chop. Set aside. Place caps, top side down, on prepared baking sheet.
2. Heat oil in large nonstick skillet over medium-high heat. Add mushroom stems, tofu, tomatoes, garlic powder, salt and pepper. Cook 5 minutes, or until tender. Stir in parsley, breadcrumbs and 1 Tbs. water. Remove from heat and cool about 5 minutes.
3. Stuff each mushroom cap with generous 2 tsp. filling. Bake 20 minutes, or until browned and crisp on top.

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ingredient list

Makes 22 mushrooms

• 1 lb. large mushrooms
• 2 Tbs. olive oil
• 1/2 7-oz. pkg. firm tofu, finely chopped (about 1 1/3 cup)
• 8 sun-dried tomatoes, finely chopped (about 1/4 cup)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbs. chopped fresh parsley
• 2 Tbs. dried breadcrumbs

Savory Leek Quiche

Quiches are ideal for potlucks because they don’t have to be piping hot to be delicious. Recipe by Myra Kornfeld.

Directions

1. To make Crust: Preheat oven to 350F. Coat 9-inch springform pan with cooking spray. Pulse flour, pine nuts and baking powder in food processor until finely ground. Whisk together soymilk, oil and salt in bowl. Stir in flour mixture. Press into pan. Bake 5 minutes, then cool.
2. To make Filling: Heat 1 Tbs. oil in skillet over medium heat. Add leeks, and sauté 8 minutes, or until softened. Set aside. Bring large saucepan of water to a boil. Add tofu, and simmer 5 minutes. Drain, and pat dry. Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl. Mash in tofu with fork. Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.
3. Spoon filling into crust. Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.

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ingredient list

Serves 10

    Crust

• 1 cup whole-wheat pastry flour
• 1/2 cup pine nuts
• 1/4 tsp. baking powder
• 1/4 cup plain soymilk
• 2 Tbs. olive oil
• 1/4 tsp. salt

    Filling

• 4 Tbs. olive oil, divided
• 2 medium leeks, white and light green parts chopped (about 3 cups)
• 1 lb. firm or extra-firm tofu, drained and cut into 11/2-inch cubes
• 2 Tbs. fresh lemon juice
• 2 tsp. miso paste
• 1 clove garlic, minced (about 1 tsp.)
• 3/4 tsp. salt
• 1 cup whole-wheat breadcrumbs
• 1/4 cup chopped fresh basil
• 1/4 cup chopped marinated sun-dried tomatoes, drained

Rainbow Bell Pepper Medley

Looking for a salad that’ll stand out in a sea of mesclun greens and mock Caesars? This one-bowl wonder is just the ticket. If you’re not big on bell peppers, try it with 4 1/2 cups grated summer squash and zucchini, or 4 cups bagged coleslaw mix.

Directions

1. Combine peppers and onion in large nonreactive bowl.
2. Whisk together mustard, vinegar, olive oil, 1/2 cup water, celery seeds, salt and pepper in saucepan. Bring to a boil, then remove from heat.
3. Pour dressing over peppers, and toss to coat. Chill 4 hours or overnight. Serve on bed of lettuce.

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ingredient list

Serves 8

• 1 each large red, yellow, orange and green bell peppers, cut into 2-inch strips (about 4 1/2 cups)
• 1 red onion, thinly sliced
• 1/2 cup Dijon mustard
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 2 Tbs. celery seeds
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

New World Chili

This chili showcases ingredients that early explorers discovered in the New World—pinto beans, corn, tomatoes and lima beans. Sprinkle diced avocado and chopped red onion on top for a flavorful garnish. If you don’t have a slow cooker, this recipe is still very easy. For stovetop prep, all of the ingredients except the avocado and red onions go into the pot at once, then everything simmers for about 2 hours.

Directions

1. Combine all ingredients except avocado and red onions in 4-qt. slow cooker or large pot.
2. Cover slow cooker, and cook on low 4 to 6 hours. Or place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours. Season to taste with salt and pepper.
3. Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.

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ingredient list

Serves 8

• 1 24-oz. jar medium tomato salsa
• 1 15.5-oz. can pinto beans, drained and rinsed
• 1 12-oz. pkg. crumbled soy “meat”
• 2 cups fresh or frozen corn kernels
• 1 1/2 cups frozen lima beans
• 1/4 cup chili powder, or to taste
• 1/2 tsp. hot pepper sauce, or to taste
• 1/4 tsp. ground black pepper
• 1 ripe avocado, diced, for garnish
• 1 cup chopped red onions, for garnish

Farmers’ Market Sauté

The flavor of this dish depends on the quality of the vegetables you include. You can use just about any combination of fresh vegetables you like, just be sure to select the ingredients based on what looks best.

ingredient list

4 Servings

• 2 tsp. olive oil
• 1 lb. small red-skinned potatoes, quartered
• 1/2 medium red onion, thinly sliced
• 1 clove garlic, minced
• 1 medium zucchini, coarsely chopped
• 1/2 lb. green beans, cut into 1-inch lengths
• 1/2 cup vegetable broth
• 1/2 cup fresh corn kernels
• 2 ripe medium tomatoes, coarsely chopped
• 1 to 2 Tbs. chopped fresh herbs, such as thyme, oregano or rosemary
• Salt and freshly ground black pepper to taste
• 1/2 cup crumbled cheese, such as feta, goat or blue (optional)

Directions

1. In large skillet, heat oil over medium high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes.
   
2. Add onion, garlic, zucchini and green beans and cook, stirring often, 2 minutes. Add broth and cook, stirring occasionally, 2 minutes.
   
3. Add corn, tomatoes and herbs. Cover and cook over medium heat just until potatoes are tender, about 3 minutes. Season with salt and pepper. Just before serving, sprinkle with cheese if desired.

Gazpacho

Hailing from the Andalusian region of southern Spain, this soup is open to many interpretations, but most recipes recommend serving it well chilled. It’s a great recipe to showcase the wonderful flavor of heirloom tomatoes. And not only is it low in fat, it has lots of vitamins A and C too.

ingredient list

Makes 8 cups

• 6 ripe medium tomatoes, cored and coarsely chopped
• 2 cloves garlic, crushed
• 2 medium cucumbers, peeled
• 1 medium red onion
• 1 large green bell pepper
• 2 cups bottled tomato juice
• 1/2 cup fresh lemon or lime juice
• 2 Tbs. extra-virgin olive oil
• 1/4 tsp. cayenne pepper
• 3/4 tsp. salt
• 2 Tbs. chopped fresh basil
• 2 Tbs. chopped fresh cilantro
• 1 large golden tomato
• Croutons for garnish (optional)

Directions

1. In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth. Strain purée through sieve into large nonreactive bowl.
2. Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.
3. In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro.
4. Finely dice golden tomatoes, remaining cucumber, onion and bell pepper. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with croutons if desired.

Tuscan Bread Salad

ingredient list

4 Servings

• 4 slices sourdough bread, cut 1/2 inch thick
• 1 clove garlic, peeled and halved
• 2 ripe medium tomatoes, cut into 1/2-inch dice
• 15-oz. can white cannellini beans, rinsed and drained
• 1 medium green bell pepper, roasted and cut into thin strips
• 1/4 cup chopped fresh basil

Dressing:

• 4 1/2 tsp. red wine vinegar
• 1 tsp. Dijon mustard
• 3 Tbs. extra-virgin olive oil
• 3 Tbs. vegetable broth
• Salt and black pepper to taste

Directions

1. Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side.
2. Dressing: In small bowl, whisk together vinegar, mustard, oil and broth until well blended. Season with salt and pepper.
3. Cut bread into small cubes and put into serving bowl. Add tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to mix and coat. Let rest 5 to 10 minutes before serving.

potatoes.

In Japanese cooking, dengaku refers to anything grilled with a miso glaze. As an introduction to tofu, it can’t be beat. We’ve paired it with a celery root purée for a veg variation on steak and 

ingredient list

Serves 4

Celery Root Purée

• 2 large celery roots (celeriac), peeled and cut into 1-inch chunks (3 lb.)
• 2 Tbs. soy margarine
• 1/4 cup plain rice milk or soymilk

Tofu Dengaku

• 1 16-oz. pkg. firm or extra-firm tofu, drained
• 1 Tbs. white miso paste
• 1/2 tsp. agave nectar
• 1/4 tsp. cracked or ground black pepper

Directions

1. To make Celery Root Purée: Cover celery root chunks with water in large saucepan; bring to a boil. Reduce heat to medium, and simmer 25 to 30 minutes, or until very tender. Drain, and transfer to food processor. Add margarine and rice milk; purée until smooth. Season with salt and pepper, if desired.

2. To make Tofu Dengaku: Place tofu 
on plate lined with 3 layers of paper towels. Top with 3 more paper towels and second plate, and weigh down with 3 or 4 canned goods to press out excess liquid. Let stand 7 minutes. Change paper towels, and let stand 8 minutes more to drain. Cut tofu block in half crosswise to make 2 large slabs. Halve each slab diagonally to make 4 triangles.

3. Preheat oven to broil. Line baking sheet with foil (shiny side up), and spray with cooking spray. Place tofu on prepared baking sheet. Broil 5 to 7 minutes, or until tofu begins to brown.

4. Meanwhile, whisk together miso, agave, pepper, and 1 tsp. warm water in small bowl. Spread on tofu, and broil 3 minutes more, or until glaze is dark and bubbly. Serve with Celery Root Purée.