Vegan with a Vengeance

roasted veggies with garlicky greens and Grilled Tofu (page 145). They are beautiful to behold and the textures and flavors of the peppery parsnips, the sweetness of the squash, the gingeriness of the ginger, will send you into sensory overload.
    1 pound parsnips (about 2 average-size), washed, peeled, and cut into ¾-inch chunks
    2 large carrots, washed, peeled cut into ½-inch chunks
    1 butternut squash, peeled, seeded, and cut into ¾-inch chunks
    1 pound sweet potatoes (about 3 medium-size), peeled and cut into ¾-inch chunks
    2 heaping tablespoons grated fresh ginger
    Â¼ cup pure maple syrup
    â…“ cup olive oil
    Pinch cinnamon
    Pinch allspice
    1 teaspoon salt
    Preheat oven to 350°F.
    In a large bowl combine all ingredients, making sure all veggies are well coated. Doing this with your hands works best.
    Place the veggies in a single layer on a rimmed baking sheet. If they don’t all fit you may need to use two baking pans and rotate the pans halfway through baking. If there is any extra liquid, pour it over the veggies.
    Bake for 25 minutes. Remove from oven and flip the veggies. Bake for 20 or so more minutes, until the veggies are tender inside.

Oragne-Glazed Beets
    SERVES 6
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    The sweetness of the beets is heightened with this simple, tangy orange glaze. Serve this with Roasted Vegetables (see preceding recipe), Grilled Tofu (page 145) and a grain. They’re also really yummy if you chill and use them in a salad.
    1½ pounds beets (3 to 4 average-size), peeled, quartered, and sliced about ¼-inch thick
    1 cup freshly squeezed orange juice
    1 teaspoon finely grated orange zest
    1 teaspoon pure maple syrup
    1 teaspoon salt
    Place all the ingredients in a large pan, cover, and bring to a low boil. Simmer, stirring occasionally, for about 12 minutes, or until the beets are tender. Uncover and boil until the liquid has reduced to a glaze, about 4 minutes more. These taste good hot, at room temperature, or chilled.

Braised Cauliflower with Three-Seed Sauce
    SERVES 4-6
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    Braising is basically sautéing and then steaming in its sauce, and cauliflower takes very well to it-it stays firm yet tender. This makes a nice side for any Indian-style meal; you can even make it an entrée and serve over basmati rice or with Spicy Indian Rice (page 108) if you like.
    1 (28-ounce) can tomatoes, in juice
    1 large onion, finely chopped (about 2 cups)
    3 tablespoons olive oil
    3 cloves garlic, minced
    2 jalapeño peppers, stemmed, seeded and thinly sliced
    Â¼ teaspoon salt
    2 teaspoons cumin seeds
    2 teaspoons mustard seed
    1 teaspoon fennel seeds
    Â½ teaspoon ground turmeric
    1 bay leaf
    1 head cauliflower, cut into large florets
    Â½ teaspoon sugar
    Remove the tomatoes from their juice; scoop the seeds out of the tomatoes with your fingers. Chop the tomatoes into quarters and set aside. Reserve the juice from the can.
    In a large skillet over medium heat, sauté the onion in the olive oil for 10 minutes. Add the garlic, jalapeños, salt, seeds and spices, and the bay leaf; sauté for a minute. Add the cauliflower and sauté for 2 minutes. Add the sugar and tomatoes and cook for a minute. Add ½ cup of reserved tomato juice. Stir everything up, cover the pan, and let cook for 5 minutes, stirring occasionally. Uncover and cook for 5 more minutes, until the sauce thickens a bit and thecauliflower is tender but not mushy. Remove the bay leaf. This tastes best if you let it sit for about 15 minutes before serving.

Balsamic-Glazed Portobello Mushrooms
    SERVES 4
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    A splash of vinegar enhances these mushrooms to heavenly heights. Garlic adds punch. The beauty is in the simplicity. Be careful not to overcook.
    3 medium-size portobello caps, sliced ¼ inch thick
    1 tablespoon olive oil
    Â¼ cup balsamic vinegar
    Pinch salt
    2 cloves garlic, finely minced
    Preheat a large skillet over medium-high heat for about 2 minutes.
    Toss the mushrooms with the olive oil until coated. Place in pan in a single layer. Let cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.
    Add the vinegar and salt; sauté for 30 seconds. Add the garlic and sauté for 3 more minutes. Tastes great warm, at room temperature, or chilled and used in a salad or sammich.
    PUNK POINTS
    To get the garlic as thin as possible use a straight razor blade to slice it. Not only will you get really nice even slices but you will feel cool as hell doing it.

Garlicky Kale