Part 70 (2/2)

1 teaspoons ground coriander

teaspoon freshly grated nutmeg

1 teaspoons salt, or to taste

Freshly cracked pepper

cup vegetable broth

Crumb topping: cup dry white bread crumbs

2 tablespoons olive oil

teaspoon dried rubbed sage

Pinch of ground cayenne

teaspoon salt, or to taste

Freshly cracked pepper

PREHEAT THE oven to 375F.

Prepare the ca.s.serole: Place the onions and olive oil in a 9 13-inch baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3 or 4 times with a wooden spatula, until the onions are browned and sizzling. Remove from the oven and set aside.

While the onions are roasting, prepare the whole, unpeeled chestnuts according to the directions for the Chestnut-Lentil Pate (page 63). If using prepeeled chestnuts, skip this step and thaw if frozen, drain if jarred. Coa.r.s.ely chop the peeled chestnuts and add to the pan with roasted onions.

Add the diced b.u.t.ternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash, and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35 to 45 minutes, until the squash and chestnuts are tender.

Prepare the crumbs: Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture, and bake for another 15 minutes, until the top is lightly browned.

ASPARAGUS QUICHE WITH TOMATOES AND TARRAGON.

SERVES 6 TO 8.

1 HOUR 30 MINUTES, PLUS COOLING TIME.

Real men are vegan, and they do eat vegan quiche. We really wanted to make a vegan quiche that didn't include tofu or nutritional yeast because every vegan cookbook in the world has one of those. So instead we created a blend of beans and walnuts, making this quiche tender and creamy with a crispy crumb top. It's a pleasure to sink your fork into during brunch, lunch, or dinner. Serve with a Caesar Salad (page 81) on the side.

1 recipe Basic Single Pastry Crust (page 262)

<script>