Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [77]
Drain and transfer to a food processor. Add the remaining ingredients and puree until smooth. Serve immediately, while still warm.
Variation: Cilantro-Pureed Rutabaga: Add 2 loosely packed cups of chopped fresh cilantro to the food processor and blend until the rutabaga is bright green.
MASHED SPICED SWEET POTATOES
SERVES 6
TIME: 1 HOUR
Everyone has a recipe like this, but this is the best one. Mashed sweet potatoes spiked with pumpkin pie-type spices, are wonderful alongside collards (see page 123) and grilled tofu.
3 pounds sweet potatoes
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoons pure maple syrup
1 tablespoon grapeseed oil or other light vegetable oil (but not olive oil)
PREHEAT THE oven to 400°F.
Place the sweet potatoes directly on an oven rack (no tray is needed and no need to poke holes in them). Depending on the size of the sweet potatoes, the cooking time will vary. An average-size sweet potato takes about 45 minutes but large ones can take longer, sometimes up to 75 minutes if they are the giant kind.
Once you can easily poke through the potatoes in the center, they are done. Remove from the oven and split them lengthwise; leave them opened to speed up cooling.
When still warm but not too hot to handle, scoop out the sweet potatoes with a spoon and place in a large bowl. Discard the skins.
Add the remaining ingredients and mash everything with a strong fork. Serve warm.
➣You can also bake the sweet potatoes on the top rack of the oven if you have other things baking at the same time. If the oven is at a lower temperature, that’s okay. Just bake a little longer.
➣Most ovens bake unevenly. Occasionally change the positions of the sweet potatoes so that they bake at the same rate.
ROASTED BUTTERNUT SQUASH WITH CORIANDER SEEDS
SERVES 6 TO 8 AS A SIDE DISH
TIME: 50 MINUTES
Here’s a very simple way to serve butternut squash. Feel free to try it with different spices or even without any spices at all; the butternut will be able to stand on its own. To smash the coriander seeds easily, place them in a small plastic sandwich bag. Place a few layers of newspaper on top of the seeds and then have at it with a hammer or a mallet. You can also place them in a coffee grinder and pulse a few times (use caution, you don’t want to reduce them to a powder).
2 medium-size butternut squash, peeled, seeded, and cut into ¾-inch chunks
2 tablespoons olive oil
2 tablespoons coriander seeds, smashed
¼ teaspoon salt
PREHEAT the oven to 375°F.
Combine all ingredients on a rimmed baking sheet (the “rimmed” part is essential, since you don’t want the oil dripping off into the oven and causing a fire. Or do you?). Make sure that all the squash pieces are coated in oil and seeds, and spread into a single layer. Cook for about 35 minutes, tossing occasionally, until the squash is tender and slightly caramelized.
ROASTED PORTOBELLOS
SERVES 2 AS A MAIN, 4 AS A SIDE
These multipurpose succulent mushrooms are perfect for salads, in sammiches, or just as a veggie side for pretty much any type of savory meal, even brunch. You get enough marinade for four small caps or two huge ones, but your mileage may vary depending on the size of your caps. You can marinate and roast these in a glass pie plate or use a small casserole dish. Any pan greater than eight inches across would spread the marinade too thinly. The ingredients are really simple, but you can add dried herbs, such as oregano, thyme, and basil, if you think it will go with whatever else you are eating. Using herbs is an especially good idea if you are going to make this into a portobello sammich.
Marinade: ½ cup cooking wine
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large or up to 4 small portobello caps