Forks Over Knives: The Cookbook (52 page)

2.
Place the shallots in a 2-quart saucepan and sauté over medium heat for 4 to 5 minutes. Add water 1 to 2 tablespoons at a time to keep the shallots from sticking to the pan. Add the cremini mushrooms and cook for another 5 minutes. Let the mushrooms brown by adding as little water as possible, while still making sure they don’t stick to the pan. Add the sage, garlic, barley, and white wine and cook for 1 minute. Add 2 cups vegetable stock and the 1 cup of reserved porcini soaking liquid and bring the mixture to a boil over high heat. Reduce the heat to medium and cook, covered, for 25 minutes. Add more broth if necessary and cook for another 15 to 20 minutes. Stir in the chopped porcini mushrooms and nutritional yeast, if using. Season with salt and pepper and serve immediately.

THIS EASTERN EUROPEAN dish is traditionally made with farfalle (bow-tie pasta), buckwheat groats, and caramelized onions. Buckwheat, in spite of its name, is gluten-free and has a nutty flavor, set off nicely in this dish by the sweetness of the caramelized onions. The fresh dill is not the usual flavoring, but it adds a layer of freshness. If you are making this dish gluten-free, use your favorite gluten-free pasta in place of the whole-grain farfalle.

SERVES 4

2 cups
Vegetable Stock
, or low-sodium vegetable broth

1 cup buckwheat groats

1 large yellow onion, peeled and diced small

8 ounces button mushrooms, sliced

½ pound whole-grain farfalle, cooked according to package directions, drained, and kept warm

2 tablespoons
 finely chopped
 dill

Salt and freshly ground black pepper to taste

1.
Place the vegetable stock in a medium saucepan and to a boil over high heat. Add the buckwheat groats and bring the pot back to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the groats are tender, about 12 to 15 minutes.

2.
Place the onion in a large saucepan and sauté over medium heat until well browned, about 15 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking, but use as little water as possible. Add the mushrooms and cook for another 5 minutes. Remove from the heat. Add the cooked pasta, buckwheat groats, and dill. Season with salt and pepper.

C
ASSEROLES
 

THE LATE SUMMER garden is always full of tomatoes, squash, and basil, and gardeners everywhere are always looking for new ways to use these summer staples. Here’s another recipe to add to that list of summer’s best meals. Try an arugula pesto for a sharper flavor.

SERVES 8

2 large yellow onions, peeled and sliced into thin rings

2 large Yukon Gold potatoes, cut into ½-inch rounds

Salt and freshly ground black pepper to taste

2 large zucchini, cut into ½-inch slices

1 batch
Basil Pesto

2 large yellow squash, cut into ½-inch rounds

2 large tomatoes, cut into ¾-inch rounds

1.
Preheat the oven to 350°F.

2.
Place the onions in a saucepan or large skillet and sauté over medium heat for 10 minutes, or until the onions are browned. Add water 1 to 2 tablespoons at a time, as needed to keep the onions from sticking to the pan. Set aside.

3.
Place the potatoes in a double boiler or steamer basket and steam for 8 to 10 minutes, or until al dente. Season with salt and black pepper and set aside.

4.
Place a layer of zucchini in the bottom of a 9 × 13-inch nonstick pan. Season with salt and pepper, and dollop with small spoonfuls of the basil pesto. Add a layer of yellow squash, season with salt and pepper, and dollop with small spoonfuls of the basil pesto. Add a layer of the steamed potatoes, and dollop with small spoonfuls of the basil pesto. Repeat until the zucchini, yellow squash and potatoes are used up. Top with the tomato slices, and then the caramelized onions. Season again with salt and pepper.

5.
Bake the casserole for 30 minutes. Let sit 10 minutes before serving.

THIS DISH WILL get even the most finicky kid in the house to eat vegetables—it’s delicious.

SERVES 6

3 cups
Vegetable Stock
, or low-sodium vegetable broth

1½ cups brown rice

3 cups broccoli florets (from about 2 medium bunches)

1 batch
No-Cheese Sauce

Freshly ground black pepper to taste

Paprika to taste

1.
Add the vegetable stock to a medium saucepan and bring it to a boil over high heat. Add the brown rice, cover, and bring it back to a boil over high heat. Reduce the heat to medium and cook, covered, for 45 minutes, or until the rice is tender.

2.
Place the broccoli florets in a double boiler or steamer basket and steam for 5 minutes, or until crisp-tender. Rinse until cool and set aside.

3.
Preheat the oven to 350°F.

4.
Add the rice to a bowl with the No-Cheese Sauce and steamed broccoli, and mix well. Spread the rice mixture in the bottom of a 9 × 13-inch baking dish, and sprinkle the casserole with black pepper and paprika.

5.
Bake the casserole for 35 to 40 minutes, or until bubbly.

THIS EASY BAKED pasta dish is comfort food at its best. Here it gets a healthy makeover with whole-grain pasta, and my low-fat, no-fuss No-Cheese Sauce—yum!

SERVES 6

1 large yellow onion, peeled and diced

4 cloves garlic, peeled and minced

2 tablespoons chopped oregano

One 28-ounce can diced tomatoes

Salt and freshly ground black pepper to taste

1 pound whole-grain ziti

1 batch
No-Cheese Sauce

1.
Bring a large pot of salted water to a boil.

2.
Preheat the oven to 375°F.

3.
Place the onion in a large saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic and oregano and cook for another minute. Add the tomatoes, season with salt and pepper, and cook over medium heat for 5 minutes.

4.
Cook the pasta in the boiling water until it is not quite al dente (it will finish cooking in the oven). Drain the noodles and add them to the tomato mixture. Mix well and pour into a 9 × 13-inch baking dish. Top with the No-Cheese Sauce and bake, uncovered, for 25 to 30 minutes, or until bubbly.

VARIATION

Sauté 1 pound of sliced mushrooms with the onions.

I’VE NEVER BEEN much of a fan of plant-based macaroni and “cheese” dishes. Either they have an overwhelming flavor of nutritional yeast, or, if they use a cashew sauce, they are very high in fat. This version is a balance of all of those versions that came before it—great flavor, not so much fat, and even crispy on top without the usual bread crumbs. The smoked paprika gives the sauce the flavor of smoked gouda, but you could leave it out and use dill or any other fresh herbs to your taste.

SERVES 4

12 ounces whole-grain elbow macaroni, cooked according to package directions, drained, and kept warm

1 batch
No-Cheese Sauce

1½ teaspoons smoked paprika, or to taste

¼ teaspoon cayenne pepper, optional

1.
Preheat the oven to 350°F.

2.
Place the cooked pasta in a large bowl. Add the No-Cheese Sauce, paprika, and cayenne pepper, if using, and mix well.

3.
Spoon the mixture into a 9 × 13-inch baking dish and bake for 30 minutes, or until bubbly.

MACARONI AND “CHEESE” gets a kick with corn, peppers, black beans, and spices.

SERVES 4

1 medium yellow onion, peeled and diced

1 medium red bell pepper, seeded and diced

2 cups corn kernels (from about 3 ears)

1 jalapeño pepper, seeded and minced

2 teaspoons ground cumin

2 teaspoons ancho chile powder

Salt to taste

1 batch
No-Cheese Sauce

2 cups cooked
black beans
, or one 15-ounce can, drained and rinsed

½ pound whole-grain elbow macaroni, cooked according to package directions, drained, and kept warm

1.
Preheat the oven to 350°F.

2.
Place the onion and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the corn, jalapeño pepper, cumin, and chile powder and cook for 30 seconds. Remove from the heat and season with salt. Stir in the No-Cheese Sauce, beans, and cooked macaroni.

3.
Spoon the mixture into a 9 × 13-inch baking dish and bake for 30 minutes, or until bubbly.

IN THIS DISH, cauliflower and beans are baked in a tangy sauce—with a kick! Use any white bean you like in place of the navy beans.

SERVES 6