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Directions

1. Roast beets in 350 oven for 45 minutes or until done. Time depends on how large beets are. Cool beets. While beets cool off.
2. Slice radishes.
3. Slice snap peas.
4. In a medium sized bowl zest grapefruit, next cut away peel and cut sections into bowl. Squeeze the juice from remaining grapefruit pulp into bowl.
5. Add sliced radishes to bowl. Toss with hands or wooden spoon.
6. Slice beets using mandolin or your incredible knife skills.
7. Placed sliced beets on serving dish. Sprinkle a few of the slice peas on top of sliced beets.
8. Add arugula to bowl with grapefruit and radishes. Toss.
9. Place on top of sliced beets. Sprinkle with sea salt or salt. Serve.

Directions

1. Heat the olive oil in a large pan over medium high heat. When hot, add the onions and garlic then cook until soft–about 3 minutes.
2. Crumble the tofu into the pan and add the turmeric, salt and pepper to taste, and 1/4 cup of water. Cook for an additional 3-5 minutes or until the water has evaporated.
3. Take off the heat and sprinkle in the tomatoes and basil. Stir the scramble and serve immediately.

Directions

1. Place the millet in a saucepan with 1 ½ cups of water and a large pinch of salt. Bring to a boil, lower the heat, cover the pot and simmer until the millet is just cooked through, about 20 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes.
2. Meanwhile, preheat the oven to 425ºF and line a baking sheet with parchment paper. Place the chickpeas on the prepared pan and drizzle with a glug of olive oil and the harissa. Sprinkle the mixture with a big pinch of salt and, using your hands, evenly coat the chickpeas. Roast, stirring now and then, until a bit crispy, about 20 minutes. Set the chickpeas aside.
3. Heat a thin layer of olive oil (about 3 or 4 tablespoons) in a skillet set over medium-high heat. Add the almonds to the hot oil and cook, stirring now and then, until they’re browned and fragrant, just a few minutes. Transfer the almonds to a plate, leaving the extra oil in the pan.
4. Place the onions into the leftover-almond-oil and cook, stirring now and then, until dark brown and quite soft, about 15 minutes. Set the onions aside.
5. In a large bowl, combine the millet, chickpeas, almonds, onions and cilantro. Season the mixture to taste with salt and eat warm or at room temperature. It’s even good cold to be honest.

Directions

1. In a measuring cup, combine the oil, maple syrup, sugar, and vanilla extract.
2. In a large bowl, combine the oats, hazelnuts, and ground flaxseed.
3. Mix in the wet ingredients.
4. Line a baking sheet with parchment paper. Pour the granola onto the pan and spread evenly.
5. Bake at 350 degrees for 30 minutes flipping every 10 minutes. It just be golden brown. Let cool completely to crisp up.
6. Then add in the crystallized ginger. Store in an air tight container at room temperature for about 2 weeks.

Directions

1. Preheat oven to 375ºF. Place cauliflower in a large dutch oven or other high-sided oven proof pot or dish.
2. In a small bowl, mix oil, zest, juice, and saffron. Pour evenly oven cauliflower, rubbing with hands to evenly distribute. Sprinkle over salt and pepper. Bake for 45 minutes. Remove from oven and evenly pour oven coconut milk and ¼ cup water. Bake for an additional 10 to 15 minutes.
3. Immediately before serving, sprinkle over parsley and hazelnuts. Slice into quarters. Serve hot.

This dish is simplicity in itself. Inspired by the Romagnoli’s Meatless Cookbook (1976), it is one of the easiest and most spectacular antipasti ever, if you have top quality ingredients. To quote Franco and Margaret Romagnoli, ” In Rome, when someone asks “How is it going?” the answer is “a burro e alicli” which means it couldn’t be better, as smooth as sweet butter, yet flavorful enough to be interesting.” That’s what this dish is all about.

My adaptations are based on the specifics of the ingredients. Although I am mostly-vegan these days, this dish is one for which I make exceptions. —dgourmet

Directions

1. Select the anchovies, preferably Nettuno salted anchovies of Sicily from Gustiamo.com Rinse them in cool water to remove the caked-on salt. With a knife or fingernails, peel off the fillets and discard to guts and backbone of each anchovy. Rinse again, dry on paper towels, and moisten each with a little olive oil. You should have 12 fillets when done.
2. Allow the butter to come to room temperature so it is easily spreadable on soft bread.
3. Take 6 very fresh slices of Portuguese white bread, and spread a teaspoon of soft butter on each. Note that the original recipe called for a Tbs. of butter for each slice. Top each slice with 2 anchovy fillets.
4. Serve with a glass of dry white wine, preferably Italian, perhaps a Soave or even a Coda di Volpe from Campania.

Directions

1. Dissolve the arrowroot powder (or tapioca starch) in 50ml soy milk, leave to rest.
2. In a small saucepan combine the rest of the soy milk, the soy cream, sugar, agave syrup and vanilla bean seeds, bring to an almost boil, add the starchy soy milk mixture and cook constantly stirring until thickened. Take of the heat, let cool to room temperature, transfer into the fridge overnight.
3. Freeze in your ice cream maker according to manufacturer’s instructions. Store in the freezer in an airtight container for at least 4 hours or spoon right away.