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a few times and scrape down the sides. Add the beans and puree until relatively smooth, although the walnuts will still be grainy. Add the cornstarch (sift first, if very clumpy) and pulse until thoroughly combined. Transfer the mixture to a bowl (use the bowl the veggies were cooling in, to cut down on dish duties), cover, and refrigerate for about 45 minutes.

Preheat the oven to 350°F.

Roll out the pastry dough to fit an 8-inch glass pie plate. Cover with aluminum foil and bake for 15 minutes.

Remove the baked crust from the oven. Spoon the asparagus filling into the crust and smooth out evenly. Sprinkle the top with half the bread crumbs and drizzle with 1 tablespoon olive oil. Then, place the tomato slices on top of the bread crumbs with an asparagus tip between each tomato. Sprinkle on the remaining bread crumbs, some freshly ground black pepper, a few pinches of salt, and the chopped tarragon. Drizzle again with the remaining tablespoon of olive oil.

Bake for 45 minutes. Let cool for about 20 minutes before serving. Serve warm or at room temperature.

EGGPLANT ROLLATINI WITH SPINACH AND TOASTED PINE NUTS

MAKES 12 ROLLATINI, SERVES 4 TO 6

TIME: 1 HOUR 30 MINUTES

In Brooklyn, people’s worth is directly proportional to their ability to make an eggplant rollatini. If they can’t perform, they are taken care of. While we’re not going to kill you if you don’t make this, we will be severely disappointed. This dish is so good it wins over nonvegans every time!

There are lots of little steps here but they are all pretty simple and this meal is worth it. It’s not a weeknight dinner, more for company and special occasions when you want to be at the top of your vegan game. Since this can be a heavy meal if you are frying it, it’s great to serve with steamed broccoli doused with the leftover marinara sauce. But if you wanna be real Brooklyn (and you do), make a double batch of sauce and serve with spaghetti. Two rollatini per person should get the job done.

➣Note that you aren’t going to use all the eggplant. Since the skin can’t be used here, you’ll need to slice off two sides. Plus, there will likely be slices that are sacrificed because it is a little difficult to get them relatively uniformly thin. Save the scraps and use them in a soup or stew, or grill them and make a salad a day or two later.

➣Which brings us to the best way to evenly slice eggplant: First, use a large chef ’s knife to cut off the top and bottom. Stand up the eggplant on the cutting board. Next, slice off one side (that slice won’t be used, since it has a lot of skin). Then, still holding the eggplant upright, begin to slice off ⅛-inch-thick pieces, going as slowly as you need to.

3 large eggplants (a little over 3 pounds)

1 recipe (4 cups) Marinara Sauce or a variation of it (we love the olive variation here) (page 205)

1 recipe Tofu Ricotta (page 206)

12 large spinach leaves, washed very well and stemmed

Dipping mixture (before breading): 1 cup cold water

¼ cup cornstarch

Breading mixture: 2 cups bread crumbs

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried basil Optional: ¼ cup toasted pine nuts (we know they are expensive)

1 recipe Almesan (page 207)

Chopped basil for garnish

CUT THE eggplant lengthwise into twelve slices about ⅛-inch thick. You don’t need to actually measure them, and it’s okay if they are a little thicker or thinner in some areas. See the tip for help with this.

Generously sprinkle salt on both sides of eggplant and rub it in. Set in a colander to drain for 30 minutes. Meanwhile, you can make your sauce, make your Almesan, toast your pine nuts, and prep your other ingredients.

Make the dipping and breading mixtures:

Mix the cornstarch with the water in a bowl that is large enough to fit your eggplant slices. Mix together all the breading ingredients on a large dinner plate.

Rinse the eggplant with cold water and set aside. Whether you are baking or frying the eggplant, have a 9 × 13-inch baking pan at the ready and preheat the oven to 350°F.

To