Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [75]
Pour the coated sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25 to 30 minutes, until the sprouts are browned and tender. Every 10 minutes or so while baking, turn the sprouts and crumbs with a wooden spoon or spatula, moving any overly browned crumbs on the edges of the pan toward the center to prevent burning.
To serve:
Pile the sprouts on a plate, heap a spoonful or two of crumbles on top, and squeeze a lemon wedge over the sprouts.
Variation: Masala Roasted Okra: Substitute whole, fresh okra pods for the Brussels sprouts. Proceed as directed, roasting the okra until golden and tender.
HERB-SCALLOPED POTATOES
SERVES 4
if using yeast if using flour
TIME: 60 MINUTES
Garlic and herbs flavor these baked potato slices in a creamy sauce, perfect for serving with grilled tofu, tempeh, or seitan, or really anywhere mashed potatoes would fit in. If you absolutely hate nutritional yeast, use 3 tablespoons of flour in place of it. You can use any regular-size white potatoes, or even Yukon golds.
➣ If you find yourself without aluminum foil, place a baking sheet over the casserole to cover it.
➣If you like your scalloped potatoes crispier, instead of baking in the oven for the last 15 minutes, turn on the broiler and broil them for 5 to 10 minutes, until the top is browned to your liking.
2 pounds white potatoes (3 average-size), scrubbed, sliced into ⅛-inch-thick disks
¾ cups vegetable broth
½ cup unsweetened soy milk
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons nutritional yeast or flour
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon paprika
½ teaspoon salt
Several pinches of freshly ground black pepper
PREHEAT THE oven to 400°F. Lightly grease a 9 × 13-inch glass baking dish or ceramic casserole pan. If you don’t have one, a metal one lined with baking parchment is fine, too.
Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about one-quarter of each potato slice.
Pour most of the vegetable broth over the potatoes, reserving a about 3 tablespoons (no need to be exact.) Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tablespoon, that is okay.
Scatter the minced garlic over everything, then sprinkle 2 tablespoons of the nutritional yeast over all the potatoes. Drizzle with the remaining vegetable broth—try not to wash all the nutritional yeast off the potatoes; you just want to get it moist, so drizzle slowly. Then sprinkle with the last tablespoon of nutritional yeast, the herbs, and the salt.
Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes. Serve!
LEMONY ROASTED POTATOES
SERVES 4 TO 6
TIME: ABOUT 55 MINUTES
These are just like the tender, lemony and saucy potatoes beloved by Greek restaurant-goers everywhere. Serve alongside any Mediterranean-themed meal, Chickpea Cutlets (page 133), or seitan entrées. They’re also excellent served with steamed greens laced with olive oil and lemon juice.
2½ pounds Russet potatoes (medium to small pota- toes work best)
⅓ cup olive oil
6 cloves garlic, chopped finely
½ cup freshly squeezed lemon juice
1 cup vegetable broth
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon tomato paste
Freshly ground black pepper
Chopped fresh parsley or dried oregano (optional)
PREHEAT THE oven to 375°F degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more than ¾-inch thick.
In a large, deep baking pan or casserole dish (at least 10 × 17-inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and