Veganomicon: The Ultimate Vegan Cookbook (31 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Salad:
1 small head of chicory, washed and torn into bite-
size pieces
¾ cup hazelnuts, roasted, skins removed (see tip
page 263) and chopped coarsely
¾ cup dried cranberries
 
Dressing:
¼ cup olive oil
2 tablespoons hazelnut oil, walnut oil, or more olive oil
¼ cup champagne vinegar or white wine vinegar
2 tablespoons pure maple syrup
½ teaspoon dried tarragon
½ teaspoon dried thyme
Pinch of freshly grated nutmeg
1 teaspoon salt
 
 
➣
Just like spinach, chicory can be quite sandy, so be sure to wash thoroughly.
PREHEAT THE oven to 375°F. Place the sliced fennel on large baking sheet, rub with 2 tablespoons of the olive oil, a pinch of salt, and some ground black pepper. Rub the shallots with a little extra oil and place in the corner of the baking sheet. Bake the vegetables for 20 to 25 minutes until the edges of the fennel are browned and the shallot is starting to caramelize. Remove from the oven and set aside to cool.
To make the dressing: In a food processor, combine the roasted shallots, olive oil, hazelnut oil, vinegar, maple syrup, tarragon, thyme, nutmeg, and salt. Blend until creamy, pour into a container, cover, and chill until ready to use.
Assemble the salad by placing the chicory, roasted fennel, hazelnuts, and cranberries in a large bowl. Pour in the dressing, add a twist of freshly ground pepper, and toss with salad tongs until everything is completely coated. Serve immediately.
PORTOBELLO SALAD WITH SPICY MUSTARD DRESSING
 
SERVES 4 AS A MAIN OR 8 AS A SIDE SALAD
TIME:
45 MINUTES, INCLUDING MUSHROOM COOKING TIME
 
 
This is a staple salad at Isa headquarters. It’s got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado, and mushrooms. The mustard makes the dressing nice and creamy with just a little kick. The roasted portobello recipe is for two mushrooms, but like we say in those directions, you can make four for a more elegant presentation if you’re trying to impress someone. You can also add other salad-y things to this; a few sprouts never hurt anyone . . . yet.
 
 
Dressing:
¼ cup prepared spicy, smooth mustard
3 tablespoons grapeseed oil
¼ cup red wine vinegar
2 tablespoons pure maple syrup
 
Salad:
8 cups mixed greens (whatever you like—we prefer
crunchy things like radicchio and romaine; throw
in some arugula scraps for good measure)
1 avocado, peeled, halved, pitted, and sliced thinly
1 small red onion, sliced into very thin half-moons
1 (15-ounce) can chickpeas, drained and rinsed
1 recipe Roasted Portobellos (2 mushrooms)
(page 112)
 
Prepare the dressing:
Whisk all ingredients together in a small bowl. Done.
Prepare the salad:
Throw together all the ingredients except the portobellos, in a large mixing bowl. Pour on the dressing and use tongs to toss.
When ready to serve, place the dressed greens on plate and add the sliced, warm portobellos. That’s all there is to it!
AUTUMN ROOT SALAD WITH WARM MAPLE-FIG DRESSING
 
SERVES 4
TIME:
1 HOUR 30 MINUTES, MOSTLY INACTIVE
 
 
This is a classy start to an autumn dinner. You’ll love the combination of earthy beets and purple potatoes, creamy sweet potatoes, and the tart sweetness of Maple-Fig Dressing.The field greens add a fresh touch and we like the texture they get as they wilt from the dressing. There are several steps, but the recipe isn’t difficult and the active cooking time is minimal. Roast the beets first and, about twenty minutes before they are done cooking, prepare the yams and blue potatoes.
 
 
Vegetables
3 small loose beets (1 pound)
3 small sweet potatoes (1 pound), peeled
3 small purple potatoes (1 pound), peeled
A little olive or grapeseed oil
About 6 cups of field greens
 
 
➣
To have this salad on the table in no time, prepare the beets and potatoes a day in advance and keep wrapped up in the fridge.
Dressing:
1 tablespoon olive oil
2 cloves garlic, chopped
½ cup shallots, chopped coarsely
1 cup chopped dried mission figs
¼ cup white cooking wine
¼ teaspoon salt
½ cup water
¼ cup pure maple syrup
1 tablespoon Dijon mustard
2 teaspoons white balsamic vinegar (regular balsamic
is okay, too, but try the white stuff—you’ll be
hooked)
 
Prepare the beets:
 
Preheat the oven to 425°F. Scrub the beets well and wrap in aluminum foil. Roast until tender, about 75 to 80 minutes. To make sure they’re ready, unwrap one beet and stick a butter knife through the top. It should slice through the beet with no problem. Unwrap the beets and let them sit until cool to the touch, then refrigerate. Once chilled, slice into ½-inch-thick slices.
 
 
Prepare the yams and purple potatoes:
 
Slice the yams and potatoes widthwise at an angle into ½-inch-thick pieces. Place in a large, broad, lidded pan (not a pot) and cover with cold water and a sprinkle of salt. Cover the pan and bring to a boil, then simmer until the yams and potatoes are tender but still firm, 8 to 10 minutes. Use tongs to flip them once. When they are ready, drain them in a large colander and spread them out on a large plate to cool. Sprinkle with a little grapeseed or olive oil, then wrap and place in the refrigerator to chill.
 
 
Prepare the dressing:
 
Preheat a small saucepan over medium-low heat. Sauté the garlic and shallots in the oil for about 3 minutes. Add the figs and wine, cover, and bring to a simmer. When the wine has mostly evaporated (about 3 minutes), add the salt, water, and maple syrup. Cover and simmer for another 3 minutes. Turn off the heat and mix in the mustard and vinegar. Let it sit for a few minutes, stirring occasionally, then transfer the dressing to a blender and puree it until smooth. You may need to add a few tablespoons of water if it is too thick to puree; it depends on how much of the water evaporated. Serve warm, or refrigerate and reheat when ready to serve. To heat it, gently warm in a saucepan over low heat, adding a few splashes of water if necessary.
 
 
To serve:
 
In a large bowl, use tongs to mix the greens with about half of the dressing. Reserve the rest to dollop on the vegetables after they have been arranged.
On each plate, make a circle with slices of the vegetables. It looks nice using 3 or 4 beets, then 3 or 4 yams, then 3 or 4 blue potatoes. You can also alternate the vegetables. Drizzle the reserved dressing over the vegetables. Place the greens on top in the center, leaving the beets, yams, and potatoes peeking out from underneath.
SHREDDED PARSNIP AND BEET SALAD IN PINEAPPLE VINAIGRETTE
 
SERVES 6
TIME:
50 MINUTES
 
 
This salad is magical. At first blush, the ingredients look a little insane, but once it comes together it is out-of-control delicious; earthy, sweet, and fragrant. Oh, and it’s raw! People like raw. You can serve it as a little accompaniment to a sammich, the same way you might serve coleslaw, or by itself as a dinner by placing it over a handful of mixed salad greens: drizzle the greens with some of the dressing and then plop a mound of the salad over that. If you would like to make it a meal, add Tangerine Baked Tofu or tempeh.

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