Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [105]
Casserole: 1 pound onions, peeled and sliced thinly
⅓ cup olive oil
1 pound chestnuts, fresh in the shell or frozen/jarred and prepeeled
2 pounds butternut squash (1 medium-size squash),
peeled and cut into ½ -inch cubes
1 (15-ounce) can white beans, such as cannellini or navy, drained and rinsed, or a (10-ounce) package of prepared baby lima beans
2 teaspoons dried thyme
1½ teaspoons ground coriander
½ teaspoon freshly grated nutmeg
1½ teaspoons salt, or to taste
Freshly cracked pepper
½ cup vegetable broth
Crumb topping: ½ cup dry white bread crumbs
2 tablespoons olive oil
½ teaspoon dried rubbed sage
Pinch of ground cayenne
½ teaspoon salt, or to taste
Freshly cracked pepper
PREHEAT THE oven to 375°F.
Prepare the casserole:
Place the onions and olive oil in a 9 × 13-inch baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3 or 4 times with a wooden spatula, until the onions are browned and sizzling. Remove from the oven and set aside.
While the onions are roasting, prepare the whole, unpeeled chestnuts according to the directions for the Chestnut-Lentil Pâté (page 63). If using prepeeled chestnuts, skip this step and thaw if frozen, drain if jarred. Coarsely chop the peeled chestnuts and add to the pan with roasted onions.
Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash, and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35 to 45 minutes, until the squash and chestnuts are tender.
Prepare the crumbs:
Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture, and bake for another 15 minutes, until the top is lightly browned.
ASPARAGUS QUICHE WITH TOMATOES AND TARRAGON
SERVES 6 TO 8
1 HOUR 30 MINUTES, PLUS COOLING TIME
Real men are vegan, and they do eat vegan quiche. We really wanted to make a vegan quiche that didn’t include tofu or nutritional yeast because every vegan cookbook in the world has one of those. So instead we created a blend of beans and walnuts, making this quiche tender and creamy with a crispy crumb top. It’s a pleasure to sink your fork into during brunch, lunch, or dinner. Serve with a Caesar Salad (page 81) on the side.
1 recipe Basic Single Pastry Crust (page 262)
4 tablespoons olive oil
1 pound asparagus, rough ends discarded
2 shallots, skins removed, chopped coarsely
3 cloves garlic
1 cup walnuts
1½ cups cooked navy beans, or 1 (15-ounce) can, drained and rinsed
¼ cup loosely packed fresh tarragon, plus
2 tablespoons finely chopped
2 tablespoons cornstarch
¾ teaspoon salt
¼ teaspoon ground nutmeg
Several pinches of freshly ground black pepper
⅓ cup plain whole wheat bread crumbs
4 slices beefsteak or Holland tomato, or any really big tomato
PREHEAT A large skillet over medium-high heat. Cut the tips off four pieces of the asparagus and set aside for garnish. Slice the rest into ½-inch lengths.
Sauté the asparagus (except for the reserved tips) in a tablespoon of the olive oil for about 7 minutes, stirring occasionally.
While the asparagus is cooking, place the walnuts, the ¼ cup of tarragon, and the nutmeg, salt, and pepper in a food processor. Pulse into crumbs, so that no whole walnuts are left.
Remove the asparagus from the pan and transfer to a shallow bowl to cool a bit. Sauté the shallots in another tablespoon of the olive oil for about 3 minutes. Add the garlic and sauté for 3 more minutes, being careful not to burn it. Transfer the shallots and garlic to the asparagus and let cool for a few more minutes.
When the vegetables have stopped steaming, add them to the food processor. Pulse