Spanish White Beans with Squash and Red Pepper Pilaf

{This is my Vegan Tuesday post, which obviously is late this week. It’s been one of those crazy weeks. Vacation in exactly 3 weeks, can’t wait.}

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Both of these recipes came from the very.last.issue. of Gourmet and both are naturally vegan. Both quick (even the prep time for the butternut squash–either I’m getting good or there was magic in the air), I came home from work at 6:30 pm, started the pilaf, then moved on to the beans, and finished both in time for my 8 pm yoga class. You’re supposed to add spinach to the beans, but I didn’t have any.

Click HERE for the Spanish Beans recipe and click HERE for the Squash & Red Pepper Pilaf recipe.

Grilled Avocado

Grilled avocado is a wonder and you’ve got to try it.This months Gourmet has a recipe for a Romaine, Grilled Avocado, and Smoky Corn Sald with Chipotle-Caesar Dressing.¬† It sounds delicious, doesn’t it?

I grilled the corn and avocado on Sunday and have been bringing the salad to work for lunch. I made the dressing without Parmesan to keep it vegan. This time instead of bringing my camera to work, I just took a picture with my Blackberry and called it a day.

Get the recipe for the salad and dressing HERE.

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Check out Michele’s Vegan Tuesday, Big Veggie Casserole, at Veggie Num Nums.

Herbed Fougasse and Winter Caprese Salad

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Fougasse is the French version of the Italian foccacia. It’s dimpled and full of olive oil goodness. It also was the next recipe for me to bake in The Art & Soul of Baking. I flavored my fougasse with fresh rosemary and thyme, but like it’s cousin, you can flavor or load with other herbs or treats–cheese, olives, basil. The sky’s the limit. It was very easy to make.

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In this month’s Gourmet, there is a recipe for Winter Caprese Salad (the very last page if you have the magazine). As you all know, I love Caprese Salad. The minute I saw it in the magazine I knew I had to make it. What makes it “winter”? Instead of using raw tomatoes, you roast plum tomatoes. It was very delicious, but nothing compares to a summer Caprese Salad using tomatoes at their peak. I can’t wait….7 months and counting!

Winter Caprese Salad

Adapted from the January 2009 issue of Gourmet
  • 1 pound plum tomatoes, quarted lengthwise.
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1/2 pound fresh mozzarella log, sliced¬† in rounds1/4 inch thick.
  • a handful of fresh basil
  • Balsamic vinegar, olive oil, and freshly ground pepper.

Preheat oven to 400 degrees F with a rack in the middle. Toss tomatoes with olive oil and season with salt and pepper. Place tomatoes in baking dish cut side up and roast in oven for 45 minutes or so. When the tomatoes are ready, the skins should be wrinkely and the bottoms should begin to brown. Remove from oven and cool completely.

Slice basil thinly. Assemeble cheese and roasted tomatoes by alternating them on a plate and sprinkling with basil. Drizzle with balsamic vinegar and olive oil. Season with freshly ground pepper. Enjoy!

Makes 4 servings.

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