Forks Over Knives: The Cookbook (36 page)

I’VE MADE THIS dish in the spring, when dill is fresh in the garden, and in the summer, when basil is abundant. It is delicious no matter what herbs you choose.

SERVES 4

2 large shallots, peeled and minced

3 cloves garlic, peeled and minced

3 large tomatoes,
peeled
, seeded, and diced

1 batch
No-Cheese Sauce

1 pound whole-grain penne, cooked according to package directions, drained, and kept warm

½ cup
 finely chopped
 herbs, such as chives, tarragon, basil, or dill

Salt and freshly ground black pepper to taste

1.
Place the shallots in a large saucepan and sauté over medium heat for 7 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking to the pan. Add the garlic and cook for 4 minutes. Add the tomatoes and cook for 10 to 12 minutes, or until they start to release their juices. Add the No-Cheese Sauce and cook until heated through.

2.
Place the cooked pasta in a large bowl with the fresh herbs. Add the warm sauce and toss well. Season with salt and pepper.

HERE’S A GREAT way to get two vegetables on the dinner table in a way that no one will object to. The béchamel sauce, made with pureed cauliflower, is worth the effort it takes to cook and puree. I bet that if you don’t tell anyone this “cream” sauce is actually a vegetable, they won’t know the difference.

SERVES 4

1 large head cauliflower, cut into florets

Unsweetened plain almond milk, as needed

¼ cup nutritional yeast, optional

¼ teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

1 medium yellow onion, peeled and diced small

2 cloves garlic, peeled and minced

2 teaspoons minced thyme

¼ cup finely chopped basil

4 cups 
chopped
spinach, cooked until wilted

1 pound penne, cooked according to package directions, drained, and kept warm

1.
Add the cauliflower to a large pot and add enough water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes. Drain the excess water from the pan and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary. Add almond milk 1 tablespoon at a time, as needed, to achieve a creamy consistency. Add the nutritional yeast (if using), nutmeg, and salt and pepper. Set the puree aside.

2.
Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, thyme, and basil and cook for another minute. Add the spinach and cooked pasta and cook for 5 minutes, or until heated through.

3.
To serve, divide the pasta mixture between four plates and top with the warm cauliflower puree.

STROGANOFF ORIGINATED IN Russia as a beef dish served in a rich sour cream sauce. And though there are many versions of the original recipe, I prefer this plant-based one, made with rich porcini mushrooms and lots of fresh herbs.

SERVES 4

2 large shallots, peeled and minced

4 cloves garlic, peeled and minced

2 teaspoons minced thyme

Salt and freshly ground black pepper to taste

1 teaspoon minced rosemary

1 pound portobello mushrooms, stemmed and cut into large pieces

1 ounce porcini mushrooms, soaked
 for 30 minutes
 in 1 cup of water that has just been boiled, and roughly chopped

½ cup dry white wine

1 cup
Tofu Sour Cream

1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm

Chopped parsley

1.
Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and thyme and cook for another minute. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally. Add the porcini mushrooms, and their soaking liquid, and the wine, stir, and cook over medium-low heat for 20 minutes.

2.
When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley.

PUREED CAULIFLOWER MAKES one of my favorite “cream” sauces. Not only is it a fat-free option, but it is also full of flavor, adapts well to whatever seasonings you add to it, and adds another serving of vegetables to the dish.

SERVES 4

1 medium head cauliflower, cut into florets

2 cups
Vegetable Stock
, or low-sodium vegetable broth

1 medium yellow onion, peeled and diced

1 medium red bell pepper, seeded and diced

4 cloves garlic, peeled and minced

4
 minced
 sage leaves

1 small butternut squash (about 1 pound), peeled, halved, seeded, and cut into ½-inch cubes

1 pound whole-grain penne, cooked according to package directions, drained, and kept warm

Salt and freshly ground black pepper to taste

1.
Combine the cauliflower and vegetable stock in a medium saucepan and bring it to a boil. Cook over medium heat for 10 minutes, or until the cauliflower is very tender. Remove the pan from the heat and puree the sauce using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, until smooth and creamy. Set aside.

2.
Place the onion and red pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic, sage, and squash and cook for 5 to 6 minutes, or until the squash is tender. Add the cauliflower puree and cooked pasta, and toss to combine. Season with salt and pepper.

VARIATION

To turn this into a six-vegetable pasta dish—or if butternut squash is not in season—in place of the sage and squash, with the garlic add 1 head of broccoli, cut into florets, and cook for 5 minutes. Add 1 medium zucchini, diced, and corn kernels from 3 ears (about 2 cups). Cook until the broccoli is tender, about 5 minutes. Add the cauliflower puree, stirring until heated through, and then add the cooked pasta. Toss well to combine. Season with salt and pepper.

CAULIFLOWER MAY BECOME your new favorite vegetable, no longer the leftover pile on the crudités tray at parties. It makes a delicious sauce, taking on the flavor of whatever you add to it. If you don’t believe me, also try the
Spinach and Sweet Potato Lasagna
or
Moussaka
.

SERVES 4

1 large head cauliflower, cut into florets

2 cups
Vegetable Stock
, or low-sodium vegetable broth

2 large shallots, peeled and diced small

2 cloves garlic, peeled and minced

1 tablespoon curry powder

1 teaspoon crushed red pepper flakes

Salt to taste

2 cups peas

1 pound whole-grain rigatoni, cooked according to package directions, drained, and kept warm

½ cup
 chopped
 cilantro

1.
Combine the cauliflower and vegetable stock in a medium saucepan and bring to a boil. Cook for 10 minutes, or until the cauliflower is very tender. Remove the pan from the heat and puree the sauce using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary, until smooth and creamy.

2.
Place the shallots in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the shallots from sticking to the pan. Add the garlic and cook for 4 minutes. Add the curry powder and crushed red pepper flakes and cook for another minute, then season with salt. Add the pureed cauliflower and the peas and cook until heated through, about 5 minutes. Add the cooked pasta to the pan and toss well. Serve garnished with the cilantro.

SALTY, PUNGENT OLIVES and sweet currants contrast with each other in this dish while mild, earthy chard pulls it all together.

SERVES 4

4 large shallots, peeled and diced small

2 bunches Swiss chard, ribs removed and chopped, leaves chopped

4 cloves garlic, peeled and minced

2 teaspoons minced thyme

1 pound whole-grain penne, cooked according to package directions, drained, and kept warm, ½ cup cooking liquid reserved

Salt and freshly ground black pepper to taste

½ cup kalamata olives, pitted and coarsely chopped

½ cup currants

Place the shallots and chard stems in a large saucepan and sauté over medium heat for 5 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and thyme and cook for another minute. Add half of the chard leaves and a few tablespoons of the reserved pasta cooking liquid and cook until the leaves start to wilt, adding more leaves as the chard cooks down, until all the leaves are wilted, about 10 minutes. Season with salt and pepper and add the olives, currants, and cooked pasta. Toss well before serving.

TRADITIONAL VERSIONS OF this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still packed with flavor. Plus, with a little bit of flavor-packed miso, you won’t miss the fish.

SERVES 4

1 large head cauliflower, cut into florets

2 medium red onions, peeled, halved, and thinly sliced