The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet (37 page)

Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely.

Note:
To use fresh pumpkin, cut the pumpkin in half and scoop out the seeds. Place the pumpkin, cut sides down, in a baking dish with
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" water inside. Bake at 400°F for 45 to 60 minutes or until very soft. Cool, cut, and puree the pumpkin until smooth. You might need to add a little bit of water if the pumpkin is on the dry side and has a hard time moving in the blender.

SNACKS, DRINKS, AND PARTY FOOD

On pages 84–85, I offered some suggestions of convenient snack foods to stock up on for those times when the temptation to be naughty is especially strong. When I have a bit more time, though, I like to skip the packaged snack foods—however healthy and natural—and cook up one of these extra-delish snacks. Most of them can also double for a casual get-together or buffet-style meals. Another recipe that makes a great snack or party food is Radicchio Pizza with Truffle Oil (page
144
), and of course you can never go wrong with chips, salsa, and guacamole.

The drinks make a lovely addition to an afternoon tea or luncheon. Make them by the pitcher to have on hand for unexpected guests or for postworkout rehydration instead of buying pricey (and eco-unfriendly) sports drinks.

If it’s just me, the fridge, and the munchies, I might opt for one of these easy pick-me-ups:

• My favorite late night snack is toast spread with Earth Balance butter, topped with sliced tomatoes, a little sprinkle of fine sea salt, and some chopped fresh basil. Crazy delicious.
  
• Another quick and easy snack I love is an open-faced sandwich made with anything I can find in the fridge.
  
• Next time you serve hummus, go beyond carrots and celery for dipping; try endive, steamed pea pods, or green beans. They will make your hummus platter fresh and different.
  
• Make a cheese and cracker platter using Follow Your Heart vegan cheese with a variety of whole grain crackers.
  

Artichoke, Mushroom, and Leek Crostini with Pesto

These are so good, it’s ridiculous! Sophisticated, fancy, and a complete and utter yum-fest, these crostini will blow you away. Even though the combination of toppings tastes best, each tastes great by itself. Serve them at your next party.

SERVES 2

3 tablespoons olive oil

2 teaspoons balsamic vinegar

2 tablespoons mirin

2 teaspoons shoyu

Salt

3–4 garlic cloves, thinly sliced

2 cups thinly sliced leek

2 cups sliced button mushrooms

Artichoke Spread

1 can whole, water-packed artichoke hearts, drained

1 tablespoon olive oil

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–1 teaspoon umeboshi vinegar

Pesto

1 cup fresh basil leaves

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cup raw pine nuts

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cup lemon juice

1–2 tablespoons umeboshi vinegar

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cup olive oil

4–6 thick slices whole grain baguette

Finely chopped flat-leaf parsley

Preheat the oven to 400°F. Line a baking sheet with parchment.

Combine the oil, vinegar, mirin, shoyu, and 2 pinches of salt in a skillet over medium heat. Add the garlic, leek, and mushrooms. Cover the pan and when you hear sizzling, gently shake the skillet, holding the lid in place. Reduce the heat to low and braise until the leek is quite tender and deeply browned, 5 to 10 minutes. Remove the lid and allow any remaining liquid to cook off. Remove from heat and stir gently to combine.

Blend the artichoke hearts, olive oil, and umeboshi vinegar in a food processor until smooth. Remove from the food processor and set aside.

Blend the basil, pine nuts, lemon juice, umeboshi vinegar, and oil in the food processor until smooth. Adjust seasonings to taste.

Brush the bread lightly with oil on both sides. Arrange the bread on a baking sheet and sprinkle lightly with salt. Bake until the bread is lightly browned and crispy at the edges.

Spread the artichoke mixture on the bread, mound the leek mixture generously on top, and finish with a dollop of pesto and a sprinkle of parsley. Serve.

Artichoke Dip

Another of my mother’s staples, this quick and easy recipe has been a party classic since the dawn of time. Now that I’ve un-dairied it, it will rule forever!

MAKES ABOUT 3 CUPS

2 (8.5-ounce) cans quartered artichoke hearts in water, drained

1 cup Vegenaise

1 cup grated soy Parmesan

1 garlic clove, finely chopped (optional)

Paprika

Crackers or endive leaves for dipping

Preheat the oven to 350°F.

Use a wooden spoon to mash up the artichokes in a mixing bowl. Add the Vegenaise, cheese, and garlic (if using) and combine well.

Scrape the dip into a baking dish, and bake for 30 minutes or until heated through and browned on top. Sprinkle with paprika, and serve with crackers or endive leaves.

Raw Balls

When I was deep into the raw food movement, I spent a lot of time with my friend Juliano, a raw food chef here in L.A. My raw balls are inspired by his raw balls, and they work equally well as a snack or dessert. Eat them straight out of the freezer.

MAKES 10 TO 12 BALLS

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cup walnuts

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cup pitted dates

Scant
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cup raw carob powder

Scant
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cup maple syrup

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cup almond butter

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teaspoon vanilla extract

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teaspoon fine sea salt

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cup whole almonds

2 cups shredded unsweetened coconut

Place the walnuts in a food processor and process until coarsely ground. Add the dates, and pulse until well combined with the nuts. Add the carob powder, syrup, almond butter, vanilla extract, and salt. Process until the mixture is thick and smooth. Add the almonds, and pulse a few times until combined; you want them to remain in crunchy chunks.

Form the mixture into golf-ball-size balls with your hands. Roll the balls in coconut. Place in a sealed container in the freezer until hardened.

Cheesy, Oozy Guacamole Bean Dip

This dip is quick, easy, and delicious—the perfect thing to bring to a party. Make it in a glass dish to display all the pretty layers. Great for meat-eating friends.

SERVES 8

1 (16-ounce) can refried beans

3 large avocados

3 tablespoons fresh lime juice

2 (8-ounce) containers nondairy sour cream

1 packet taco seasoning (see Note)

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cup diced mild green chiles, drained

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cup sliced black olives, or more if you like

5 tomatoes, chopped

2 cups shredded vegan Cheddar cheese

Preheat the oven to 350°F.

Spread a layer of refried beans in the bottom of an 8" x 8" quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.

Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes, and sprinkle with the cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.

Serve warm or at room temperature.

Note:
We use Bearitos organic taco seasoning, but it does contain a touch of cane sugar. If you’re avoiding all white sugar, make your own by combining chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt.

Variation:

For chips, there are some pretty healthy baked organic tortilla chips on the market, but you can also make your own by cutting up Ezekiel sprouted grain tortillas and baking them in the oven until crisp or dry-roasting them in a frying pan.

Egg Salad Sandwiches

When I was a kid, my mom invited friends over for tea all the time. I would eat tons of chocolate-covered biscuits, sponge cake, finger sandwiches—and drink lots and lots of tea. Can you imagine all the sugar and caffeine running through my little body? These days, our tea parties are just as elegant and dainty, without the next-day payback. Make your own party spread with 2 or 3 kinds of little sandwiches (try thin cucumber slices and vegan mayo or Yves “ham” and vegan Cheddar). Remove the crusts, cut the sandwiches into little triangles, and bring on the tea and cookies!

SERVES 4

2 (12-ounce) cakes firm tofu

2 small onions, diced

2 celery stalks, diced

2 tablespoons shoyu

1 tablespoon safflower oil

1 teaspoon turmeric

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teaspoon fine sea salt

1 teaspoon Vegenaise, or more to taste

4–8 thin slices whole wheat bread

Paprika (optional)

Mash the tofu in a mixing bowl until chunky but not completely smooth. Add the onions, celery, shoyu, oil, turmeric, and salt and mix well. Stir in the Vegenaise and refrigerate until ready to use.

Divide the egg salad among 4 slices of bread. You can serve them open-faced or top with a second slice of bread, as you prefer. If serving open-faced, sprinkle with a bit of paprika. For tea sandwiches, slice off the crusts, cut diagonally into 4 small triangles, and serve.