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By Root 865 0

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

WHAT 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!

Cauliflower Mashed Potatoes (Caulipots)

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

PER SERVING

(¼ RECIPE):

Calories: 190

Calories from fat: 35

Total fat: 3.5 g

Saturated fat: 0.5 g

Trans fat: 0 g

Fiber: 5 g

Protein: 6 g

Cholesterol: 0 mg

Sodium: 370 mg

Vitamin A: 0%

Vitamin C: 100%

Calcium: 4%

Iron: 10%

Mashed 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