Vegan
Pasta With Green Olive Pesto
| Pasta With Green Olive Pesto |
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1 pound spaghetti, 2 garlic cloves, peeled, 1/4 cup (3 ounces) Nicoise or other green olives, pitted, 1/4 cup fresh parsley leaves, 1/4 cup fresh basil leaves, 1/4 cup olive oil, 1/4 cup pitted kalamata or other black olives, chopped, 1/2 teaspoon kosher salt |
1. Cook the spaghetti al dente, according to the package directions. Reserve 1/ cup of the pasta water and drain.
2. Meanwhile, add the garlic, green olives, parsley, and basil to a food processor. With the motor running, slowly add the oil and process until fully incorporated.
3. In a large skillet, over medium heat, cook the olive pesto for 2 minutes.
4. Add the spaghetti, reserved pasta water, black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.
2. Meanwhile, add the garlic, green olives, parsley, and basil to a food processor. With the motor running, slowly add the oil and process until fully incorporated.
3. In a large skillet, over medium heat, cook the olive pesto for 2 minutes.
4. Add the spaghetti, reserved pasta water, black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.
Smashed White Bean and Avocado Club
| Smashed White Bean and Avocado Club |
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2 15-ounce cans white beans, rinsed and drained, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 12 slices multigrain bread, 1 small red onion, thinly sliced, 1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired), 1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination), 2 avocados, pitted and thinly sliced (smash if desired) |
1. In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
2. Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
3. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
4. Slice each sandwich in half, if desired, and serve.
2. Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
3. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
4. Slice each sandwich in half, if desired, and serve.
Bagel with avocado and radish
| Bagel with avocado and radish |
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1 sesame bagel, 1/2 avocado, 2 teaspoons fresh lemon juice, kosher salt and black pepper, 2 small radishes, slivered |
1. Split and toast the bagel.
2. In a small bowl, mash the avocado with the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Dividing evenly, spread the bagel halves with the avocado mixture and top with the radishes.
2. In a small bowl, mash the avocado with the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Dividing evenly, spread the bagel halves with the avocado mixture and top with the radishes.
Ratatouille
| Ratatouille |
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1 large globe eggplant, peeled, coarsely chopped, 1 large zucchini, sliced into 1/4-inch-thick rounds, 2 teaspoons kosher salt, plus more, 3/4 cup olive oil, divided, 5 sprigs thyme, 1 large onion, halved, sliced 1/2 inch thick, 1 red bell pepper, ribs and seeds removed, coarsely chopped, 2 garlic cloves, thinly sliced, 2 pints cherry tomatoes, divided, Freshly ground black pepper, 1 cup torn basil leaves |
1. Preheat oven to 400*. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
2. Heat 1/4 cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with 1/4 cup oil and remaining eggplant and zucchini.
3. Tie thyme sprigs together with kitchen twine. Heat remaining 1/4 cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8-10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15-20 minutes.
4. Remove thyme bundle. Transfer to a serving platter and top with basil.
2. Heat 1/4 cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with 1/4 cup oil and remaining eggplant and zucchini.
3. Tie thyme sprigs together with kitchen twine. Heat remaining 1/4 cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8-10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15-20 minutes.
4. Remove thyme bundle. Transfer to a serving platter and top with basil.
Vegan Chocolate Tart with Salted Oat Crust
| Vegan Chocolate Tart with Salted Oat Crust |
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1 1/4 cups old-fashioned oats, 3/4 cup whole wheat flour, 1/3 cup virgin coconut oil, melted, slightly cooled, 1/4 cup light agave syrup (nectar), 2 tablespoons unsweetened cocoa powder, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cinnamon |
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1/2 teaspoon instant espresso powder, 1 cup unsweetened cocoa powder, 7 ounces vegan dark chocolate, melted, slightly cooled, 2/3 cup light agave syrup (nectar), 2 teaspoons vanilla extract, 2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled, 1/4 teaspoon kosher salt, plus more, 2 tablespoons old-fashioned oats, 1 tablespoon demerara sugar, Flaky sea salt |
Crust:
1. Preheat oven to 350*. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
2. Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20-25 minutes. Transfer to a wire rack; let cool.
Filling:
1. Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 1/4 tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
2. Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
3. Cook oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
4. Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
5. Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15-20 minutes before serving.
1. Preheat oven to 350*. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
2. Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20-25 minutes. Transfer to a wire rack; let cool.
Filling:
1. Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 1/4 tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
2. Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
3. Cook oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
4. Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
5. Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15-20 minutes before serving.