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By Root 193 0

—but I pursued it relentlessly and will be forever grateful. It’s actually an easy dish to make but should only be attempted when you can find small, fresh, sweet tomatoes at their peak. This remains a recipe that was so clean and vivid that I can easily taste it as I think back to the day I first had it. The variations that are possible for this dish are endless, from doing a different herb or green cream, to the large possibilities of fresh vegetables it could be topped with, ranging from summer squash, fava beans, sweet marinated peas, and radishes.

Tart Shells

1 cup pine nuts, processed to crumb form

1/4 cup almond flour

1/4 teaspoon salt

1/2 teaspoon nutritional yeast

1 tablespoon olive oil

2 tablespoons water

“Crème Fraîche”

1-1/2 cups cashews, soaked 1–2 hours

1/2 cup water

3/4 cup fresh lemon juice

2 teaspoons nutritional yeast

1/4 cup fresh basil

Tomatoes

1 pint baby heirloom tomatoes, halved

3 tablespoons olive oil

Pinch salt

Garnish

Micro basil sprigs

Tart shells Place all ingredients in a bowl and combine using your hands. Use your fingers to press into plastic-lined individual tart shells (3-1/2- to 4-inch diameter, with removable bottoms) and dehydrate overnight. Carefully remove the crusts from the shells, place them back in the dehydrator, and continue dehydrating until slightly crisp.

“Crème Fraîche” Blend all ingredients in a Vita-Mix until smooth and creamy. Store in the refrigerator until firm.

Tomatoes Toss tomatoes with olive oil and salt.

Assembly Place the tart shell on a plate and fill with the “crème fraîche.” Top with baby tomatoes and garnish with micro basil sprigs. Serves 4–6

Caldo Verde, Jicama Broth, Eggplant Bacon, Marinated Chard, and Garlic and Onion Bread

Caldo Verde is considered by many to be Portugal’s national dish. It is comforting, satisfying, and nutritious. I can easily imagine choosing this over a more traditional chicken soup when a bit under the weather. I’m not sure that this version is as familiar in Portugal, but we loved the interpretation.

Broth

1 cup cashews, soaked 1–2 hours

4 cups jicama

1 quart water

1/2 cup olive oil

1 tablespoon sea salt

Black pepper

1/2 teaspoon nutritional yeast

1 clove garlic

2 shallots, peeled

Eggplant Bacon

Marinade

1 tablespoon sea salt

1/2 dried chipotle chile, soaked

1/2 cup soaking water from chipotle chile

2 tablespoons maple syrup

2 tablespoons olive oil

2 tablespoons nama shoyu

2 tablespoons apple cider vinegar

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

Black pepper

Pinch cayenne

Eggplant

1 medium eggplant, diced

Salt

Chard

2 cups chard chiffonade

Olive oil

Salt

Bread (yields 1 sheet)

6 cups peeled and chopped sweet Vidalia onions

2 tablespoons chopped garlic

1 cup ground sunflower seeds

1 cup flax meal

1/2 cup olive oil

2 teaspoons sea salt

1 tablespoon dried oregano plus more for sprinkling

Black pepper

Assembly

4 small acorn squash

Broth Blend all ingredients in a Vita-Mix, store in the refrigerator, and warm in a dehydrator 1–2 hours before serving.

Marinade Blend all ingredients in Vita-Mix until smooth.

Eggplant Toss eggplant with salt and let sit to drain. Squeeze excess liquid. Toss with marinade and let marinate 2–3 hours. Dehydrate 1–2 hours.

Chard Toss chard with olive oil and salt. Dehydrate in a bowl covered with plastic wrap for 30 minutes.

Bread Put onions and garlic in a food processor and process into small pieces (but not mush); place in a bowl. Add remaining ingredients and mix well. Spread on Teflex sheets about 1/4 inch thick and sprinkle with a bit more dried oregano. Place in a dehydrator for 6 hours. Cut into 2 x 3-inch rectangles, then transfer to screens and dehydrate 4 hours more, or until dry and crispy.

Assembly Cut and save top of squash to use as a lid, if desired. Scoop out filling and pour in broth. Top with chard and eggplant. Serve with bread. Serves 4–6

Shiitake Moqueca and Coconut “Rice”

Moqueca has a long history with our kitchen—my first job as a chef was with a Brazilian