Vegan with a Vengeance

salt and baking powder, and then add the flour in batches, kneading with each addition. Knead until you have a smooth dough. This can take up to 15 minutes, so have someone nearby to help knead in case your little hands get tired. Let the dough rest while you prepare the fillings.
    For potato knishes:
    Sauté the onions in 2 tablespoons of the olive oil over medium heat for 15 minutes, until browned and slightly caramelized.
    Mash the six peeled, baked russet potatoes in a large bowl. Add the cooked onions, the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Mash together well.
    For spinach knishes:
    Add the thawed, drained spinach to half of the potato mixture and mix until well combined.
    For sweet potato knishes:
    Mash the baked sweet potatoes. Add ¼ teaspoon each ginger, nutmeg, cinnamon and salt, and mix well.
    To assemble and bake the knishes:
    Cut the dough into three equal portions. Roll one portion out as thinly as possible, into a 14 × 6-inch rectangle. It won’t be a perfect rectangle, more of an oval, and that is fine. Sprinkle with flour as you roll to keep the dough unsticky.
    Place 2½ cups of a single filling down the center of the rolled-out portion of dough. Spread out so that the filling is roughly 12 × 2 inches. Fold the dough over the filling the long way to create a roll. Trim the ends of the roll up to where the filling begins. Place folded side down on lightly greased baking sheet.
    Repeat with the other two portions of dough and the other two fillings. (You may have extra filling, depending on how big your potatoes were. Don’t overstuff the knishes, just bite the bullet and eat the filling on its own.)
    With a knife, score each roll into fifths. That will give them a nice shape and make them easier to cut when they are done. Brush each lightly with olive oil. Bake at 350°F for 40 minutes.
    Remove from oven; let cool just enough so that you can slice them. Serve warm, with plenty of mustard for the potato and spinach ones.

Olive, Tomato, and Millet-Stuffed Zucchini
    SERVES 8
    Â 
    Zucchini boats are perfect vehicles for transporting the tangy olive-tomato-millet combination into your mouth.
    1 medium-size onion, finely chopped
    1 tablespoon olive oil
    2 cloves garlic, minced
    Â½ cup millet, rinsed
    A few dashes fresh black pepper
    Â½ teaspoon dried rosemary
    Â½ teaspoon dried thyme
    Â½ teaspoon dried marjoram
    Â½ teaspoon dried basil
    1 teaspoon paprika
    Â½ teaspoon salt
    1 (22-ounce) can whole tomatoes
    2 cups vegetable broth or water
    4 medium-size zucchini, ends trimmed
    Â½ cup chopped, pitted kalamata olives
    Â¼ cup capers
    Chopped fresh parsley for garnish
    Sauté the onions in the olive oil over moderate heat for 5 to 7 minutes, until the onions are translucent. Add the garlic and sauté until fragrant, about a minute.
    Add the millet, herbs, spices, and salt; sauté for about 3 minutes. Add the tomatoes, crushing them with your hands as you add them. Add the remaining tomato juice and vegetable broth. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes.
    Meanwhile, prepare the zucchini: Slice in half lengthwise. Place in a large saucepan cut side down, fill the pan with enough water to cover the zucchini halfway. Cover the pan, bring to a boil, then cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool. Once cool enough to handle, use a tablespoon to remove their pulp, leaving only about ¼ inch of pulp in the zucchini. Chop the removed pulp and reserve.

    Preheat oven to 350°F.
    Add the zucchini pulp, olives, and capers to the millet mixture. Simmer for about 5 more minutes, until the millet is tender.
    Stuff each zucchini half with some of the mixture. Place in a baking dish and bake for about 20 minutes. Let cool about 5 minutes before serving.

Potato-Edamame Samosas with Coconut-Mint Chutney
    MAKES 36 SMALL SAMOSAS OR 18 LARGE ONES
    Â 
    Samosas are crispy pockets of dough, stuffed with a rich and flavorful filling. I can’t imagine starting any Indian meal without them. Most New Yorkers are familiar with the strip of Indian restaurants on 6th Street that try to lure you in with Christmas lights and promises of the best samosas, but all too often these samosas are an oily mess that have been sitting under a heat lamp for far too long. The samosas I make are baked not fried, and I opt to use edamame instead of peas for a more toothsome bite,