- 6
Ingredients
- 1 large red onion, chopped
- 4 large carrots, peeled and cut in one inch slices
- 4 small (or 3 large) russet potatoes, peeled and cut in 1 inch cubes
- 1 small cauliflower, cut in florets
- 1 medium eggplant, peeled and cut in one inch cubes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (or less to taste)
- 1/4 teaspoon sea salt
- 2 1/2 cups vegetable broth or vegetable boullion, plus more as needed
Preparation
Step 1
Makes 6 to 8 servings
Preheat oven to 375 degrees F. Put onion, carrots, potatoes, cauliflower, eggplant, chickpeas, crushed tomatoes, cumin, cinnamon, cayenne and sea salt in a large mixing bowl. Toss to combine.
Put the vegetable mixture into a 5 to 6 quart casserole. Pour the vegetable broth over the top. Cover and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the vegetables are soft. As the stew cooks, check it every ½ hour. If stew becomes dry, add ¼ to cup more vegetable broth, or more, as needed.
Makes 6 servings
Preheat oven to 375 degrees F. Line a baking sheet with unbleached parchment paper.
Put the margarine in a small saucepan over low heat and allow it to melt. Put the melted margarine and maple syrup in a small mixing bowl and stir together to incorporate. Brush ½ tablespoon of the maple mixture on each side of the tortilla.
Sprinkle ½ tablespoon of the sugar on the prepared parchment sheet. Place the tortilla on the prepared baking sheet. Sprinkle ½ tablespoon of the sugar evenly over the top of the tortilla.
Put the apples, remaining maple syrup mixture and cinnamon in a medium mixing bowl. Toss well to coat.
Meanwhile, put the blueberry preserves and water into a small mixing bowl and whisk together to combine. Add more water, one teaspoon at a time, if preserves seems too thick to spread over the tart. Using a pastry brush or small spoon, spread the preserves mixture over top of the tart while it is still hot.
MAKES 2 TO 4 SERVINGS
Although the combination in this salad may sound unusual, crunchy kale, juicy tomatoes, and sweet figs come together to make a delectable and filling salad. This is an innovative dish that works well as a light luncheon entrée or as an impressive first course.
Put the kale into a medium size bowl. Pour 1 tablespoon of the dressing on top of the kale. With clean hands, massage the dressing in to the kale. (This will help to break down the tough fibers in the kale, tenderizing it for your salad). Let the kale marinate in the dressing for about 20 minutes.
Put the lettuce, tomato, figs, and sunflower seeds into a large salad bowl. Right before serving, add the kale and more dressing to taste and toss until the greens are evenly coated. Serve at room temperature.
To make the dressing, put the oil, vinegar, brown sugar, and mustard in a small bowl and briskly whisk until smooth and emulsified. Season with salt and pepper to taste.
NOTE: The dressing makes more than you’ll need for this salad, but it’s a great basic dressing to have on hand and is used in other recipes in this book. Stored in an airtight container in the refrigerator, leftover dressing will keep for about 1 week. Just whisk it briskly before using.
NOTE: For a simple alternative dressing, whisk together 1 tablespoon of extra-virgin olive oil and 1 tablespoon of freshly squeezed lemon juice in a small bowl. Season with sea salt to taste.
Makes 3 to 4 cups
Place all of the ingredients in a medium saucepan. Cover. Bring to a simmer over medium heat. Turn the heat down to medium-low and continue to simmer for 15 to 17 minutes or until the liquid is absorbed. Fluff with a fork. Cover again and remove from heat. Let the quinoa sit for 5 to 7 minutes and serve!