Part 11 (1/2)

In a small bowl, mix the tahini, lemon juice, garlic, parsley, Tabasco, and vinegar. Spoon half of the mixture over the tempeh.

Add a layer of beets and dollop with half of the remaining tahini mixture.

Arrange the mushrooms in a layer. Top with as much of the spinach as you can fit in the pot and still close the lid with a tight seal. Dollop the rest of the tahini mixture among the leaves.

Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Pasta Primavera [image]

Primavera means ”spring” in Italian. Pasta Primavera is a wonderfully colorful, light, and healthy meal filled with springtime vegetables. Almost any vegetable will go well in this dish. Consider adding English peas, sugar snap peas, spinach, asparagus, or other seasonal vegetables. Any type of squash or bell pepper is tasty as well. It doesn't matter whether your artichoke hearts are frozen or packed in water or oil, but remember that the oil from marinated artichokes will add a powerful punch. If you like heat, to teaspoon red pepper flakes can give this dish more of a kick. means ”spring” in Italian. Pasta Primavera is a wonderfully colorful, light, and healthy meal filled with springtime vegetables. Almost any vegetable will go well in this dish. Consider adding English peas, sugar snap peas, spinach, asparagus, or other seasonal vegetables. Any type of squash or bell pepper is tasty as well. It doesn't matter whether your artichoke hearts are frozen or packed in water or oil, but remember that the oil from marinated artichokes will add a powerful punch. If you like heat, to teaspoon red pepper flakes can give this dish more of a kick.

If there is still liquid in the bottom when the pot comes out of the oven, let it sit with the lid off for a few minutes, which will release some steam and allow the absorption of more of the liquid. Spoon any remaining liquid over each serving as a sauce. SERVES 2 SERVES 2 Olive oil spray2 cups multicolored or plain pasta (bow tie or ziti)One 14-ounce can diced tomatoes medium onion, chopped3 to 5 garlic cloves, minced teaspoon olive oil8 to 10 ounces artichoke hearts, frozen, canned, or marinated, quartered8 to 12 mushrooms, halved1 medium zucchini, halved lengthwise and sliced1 carrot, thinly sliced teaspoon dried basil teaspoon dried oreganoSea salt and freshly ground black pepper Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Spread the pasta in the bottom of the pot.

Drain the tomatoes, reserving cup liquid. (Add water if needed to make cup.) Add the onion, garlic, and the olive oil to the tomato liquid and pour it into the pot. Stir to coat the pasta evenly and make an even layer.

Add layers of the artichokes, mushrooms, zucchini, and carrot, periodically sprinkling with basil, oregano, salt, and pepper.

Pour the can of tomatoes over all and finish with a final sprinkle of spices.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Lake Como Pasta [image]

This easy pasta dish is fancy enough to serve to company, but simple enough for weekday dining. If you like spicy food, double the red pepper flakes (the amount given here is considered mildly to medium spicy). Or you can just leave them out. SERVES 2 SERVES 2 Olive oil spray2 cups radiatore, fusilli, or rotiniOne 14-ounce can diced tomatoes1 tablespoon chopped fresh basil1 medium zucchini, halved lengthwise and thinly sliced1 cup ricotta cheese teaspoon red pepper flakes teaspoon sea salt teaspoon ground nutmeg4 garlic cloves, chopped cup sliced fresh porcini mushrooms, or cup dried (softened if necessary; see page 166) Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Arrange the pasta in the pot in an even layer.

Drain the tomatoes, reserving cup liquid. (Add water if needed to make cup.) Pour the liquid over the pasta and stir to coat the noodles.

Combine the basil in the can with the tomatoes and spread over the pasta. Add a layer of half of the zucchini.

In a small bowl, mix the ricotta with the red pepper flakes, salt, nutmeg, and garlic.

Spread the mixture over the zucchini, add the mushrooms, and top with the rest of the zucchini.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Red Peppers, Mushrooms, and Barley [image]

I love the depth of flavor offered from the blend of fresh and roasted red peppers here. These sweet notes play off the salty feta for a delicious contrast. SERVES 2 SERVES 2 Olive oil spray cup hulled or pearl barley cup vegetable broth or water1 cup feta cheese, crumbled3 garlic cloves, minced cup roasted red peppers packed in oil, sliced lengthwise1 red bell pepper, cored, seeded, and cut into 1-inch slicesJuice of lemon2 portobello mushrooms, thickly sliced2 cups roughly chopped greens (spinach, kale, etc.) Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Pour the barley and liquid into the pot. Stir to make an even layer. Scatter the feta and garlic in a layer.

Layer in the roasted and fresh red peppers and sprinkle with lemon juice. Arrange a thick layer of mushrooms and top with as many greens as you can fit in the pot and still close the lid with a tight seal.

Bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Sedona Peppers and Portobellos [image]

This is a hearty vegetarian meal. The barley emerges al dente and a bit chewy, adding textural dimension to the meal and some of that meaty chewing satisfaction.

The more processed the barley, the softer it will be; that is, pearled barley will be softer than hulled barley I prefer to use hulled barley as it is a whole grain; pearled barley is more refined. SERVES 2 SERVES 2 Olive oil spray cup hulled barley cup vegetable broth or water1 red bell pepper, cored, seeded, and cut into 1-inch strips1 green bell pepper, cored, seeded, and cut into 1-inch strips4 ounces reduced-fat soft goat cheese (chevre), cut into -inch slices3 to 5 garlic cloves, mincedOne 4-ounce can chopped roasted green chiles2 portobello mushrooms, thickly sliced cup jarred roasted red peppers, cut into strips Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Pour the barley and liquid into the pot and stir to make an even layer.

Add a layer of the red and green bell peppers. Scatter half the cheese slices across the peppers. Sprinkle with the garlic and half of the green chiles.

Cut the mushroom slices into thirds and add to the pot. Top with the rest of the cheese, the roasted red peppers, and the rest of the green chiles.

Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Turkish Eggplant [image]

Believe it or not, eggplants have genders. Look for male eggplants, which have a shallow scar at their base, rather than female eggplants, which have a deeper indentation like a belly b.u.t.ton. Male eggplants have fewer seeds and supposedly taste less bitter. SERVES 2 SERVES 2 Olive oil spray cup couscous4 to 7 garlic cloves, minced or crushed medium onion, chopped1 small eggplant, peeled or not, cubedHalf of a 15-ounce can chickpeas, drained and rinsed yellow or red bell pepper, cored, seeded, and cut into 1-inch squares1 small zucchini, quartered lengthwise and cut into 1-inch slices2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained4 to 7 mushrooms, quarteredSea salt and freshly ground black pepper2 tablespoons chopped fresh marjoram, or 1 teaspoon dried2 tablespoons chopped fresh parsley, or 1 teaspoon dried2 tablespoons sesame seeds2 teaspoons paprika2 pinches red pepper flakes Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Pour the couscous and cup water into the pot and stir to spread in an even layer. Scatter on half the garlic and onion.

Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms. Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes. Repeat the layers, beginning with the eggplant.

Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Sesame-Peanut Tofu [image]

This is a great way to introduce kids to tofu. Be sure to press all the liquid out of the tofu before adding it to the pot so that it will absorb as much of the sesame and peanut flavors as possible. See page 168 for advice on pressing tofu.