TOMATO GALETTES (PAGE 90)90SIMPLY VEGETARIAN COOKBOOKTOMATO GALETTESPrep time: 20 minutes • Cook time: 25 minutesGalettes are a crowd pleaser, and easy to make. Just thaw and roll out store-bought dough, layer vegetables in the middle, and fold and pleat the crust up around them. A galette crust can’t be pre-baked, and sometimes results in a slightly soggy bottom. For that reason, I use Roma tomatoes because they aren’t as wet. Occasionally I’ll divide slices of one firm yellow tomato between the tarts for contrasting colors and flavors, which adds an ingredient, so that’s why I note it as optional. If you’ll be serving galettes to others, it can be pretty to dress up the crust with seeds, not to mention the seeds add a nice crunch. I include an optional step to do this, but feel free to skip it. SERVES 2Nut-free1 frozen store-bought pastry round, thawed and formed into a 13-inch round4 or 5 ripe roma tomatoes, sliced crosswise ¼ inch thick1 firm yellow tomato, sliced ¼ inch thick (optional)½ teaspoon kosher salt, divided¼ teaspoon freshly ground black pepper, divided⅔ cup shredded mozzarella cheese⅓ cup mayonnaise¼ cup finely chopped fresh herbs, such as basil, parsley, and/or oreganoFOR THE CRUST (OPTIONAL) 1 egg white½ teaspoon poppy seeds½ teaspoon sesame seeds1. Preheat the oven to 425°F. Position a rack in the center of the oven. Place a pizza stone or baking sheet turned upside down on the rack while the oven preheats.2. Place the pastry round on a sheet of parchment paper on the counter.3. Arrange the tomato slices in two circles starting from the middle of the pastry, slightly overlapping the tomatoes. Be sure to leave a minimum 1½-inch border around the outer edge of the dough. Sprinkle the tomatoes with ¼ teaspoon of salt and ⅛ teaspoon of black pepper.4. In a small bowl, combine the mozzarella, mayonnaise, herbs, remaining ¼ teaspoon of salt, and remaining ⅛ teaspoon of black pepper. Place dollops of the cheese mixture over the tomatoes.91FIVe InGredIents5. Fold the excess dough over the tomatoes to form a crust border. Baste the top of the crust with the egg white and lightly sprinkle with the poppy seeds and sesame seeds. Transfer the galette on the parchment paper to the preheated pizza stone or baking sheet. Bake for 20 to 25 minutes, or until the crust is golden and the cheese is melted and bubbling.6. Remove from the oven and let cool for 15 minutes before cutting.INGREDIENT TIP: Other techniques for preventing soggy galettes are to bake them on a pizza stone, baste the bottom with egg white, or add a sprinkling of breadcrumbs on the pastry before layering the food on top.SUBSTITUTION TIP: In fall, make this galette with butternut squash, kale, and manchego cheese, or try one with broccoli and cauliflower topped with Cheddar. For a Thanksgiving dessert, toss apple slices with butter, sugar, and cinnamon, and fold the pastry up around them.PER SERVING: CALORIES: 386; TOTAL FAT: 25G; TOTAL CARBS: 35G; FIBER: 5G; SUGAR: 12G; PROTEIN: 8G; SODIUM: 702MG118SIMPLY VEGETARIAN COOKBOOKBUTTERMILK CORNBREAD-TOPPED SKILLET CHILI Prep time: 20 minutes • Cook time: 50 minutesWe love cornbread at our house, and I often cover casseroles with it since it’s so easy to make and saves me a baking pan. In fact, the first time I made this, Carnivorous Maximus blurted out that I was turning him into a vegetarian. There’s no higher compliment for a vegetarian meal at our house. You’ll need a 14-inch ovenproof skillet, or one large enough to accommodate both the chili and cornbread, without spilling over in the oven. You can also use a medium Dutch oven with great success. If you prefer less cornbread, cut the recipe in half, and dollop spoonfuls of the batter onto the chili, cobbler-style. Or you can eliminate the cornbread altogether. SERVES 6Nut-freeFOR THE CHILI2 tablespoons olive oil½ onion, diced (about 1 cup)2 orange bell peppers, diced (about 2 cups)½ jalapeño pepper, seeded and finely diced1 tablespoon garlic paste or 1½ tablespoons minced garlic2 (15-ounce) cans kidney beans, drained and rinsed1 (28-ounce) can crushed tomatoes1 tablespoon chili powder1 teaspoon dried oregano1 teaspoon kosher salt½ teaspoon freshly ground black pepper1. Preheat the oven to 375°F. 2. Heat the oil in the skillet over medium-high heat and add the onion, bell peppers, jalapeño, and garlic. Sauté until the vegetables begin to soften, about 10 minutes. Add the beans, tomatoes, chili powder, oregano, salt, and pepper. Simmer for 10 minutes, or until slightly thickened. 3. In a medium bowl, make the cornbread batter by whisking the cornmeal, flour, sugar, baking soda, and salt together. Form a well in the middle of the dry ingredients. Pour in the eggs, buttermilk, and butter. Whisk together to create a thick batter.4. Spread the cornbread batter over the top of the chili. Place the skillet on a baking sheet and slide it into the oven. Bake for 30 minutes, or until a knife inserted into the cornbread comes out clean.BUTTERMILK CORNBREAD-TOPPEDSKILLET CHILI (PAGE 118)119one Pot & skIlletFOR THE CORNBREAD1 cup fine-ground cornmeal 1 cup all-purpose flour ½ cup sugar½ teaspoon baking soda ¾ teaspoon kosher salt 2 large eggs1 cup buttermilk ½ cup unsalted butter, meltedSUBSTITUTION TIP: Buttermilk makes the cornbread tender, but if you don’t have any on hand, either squeeze 1 tablespoon of lemon juice into 1 cup of milk and let it sit for several minutes or thin some sour cream or yogurt with milk until you have the consistency of buttermilk. FLEXITARIAN TIP: Add ½ pound cooked and drained ground turkey or ground beef to the chili in place of one of the cans of beans. PER SERVING: CALORIES: 547; TOTAL FAT: 23G; TOTAL CARBS: 72G; FIBER: 13G; SUGAR: 27G; PROTEIN: 17G; SODIUM: 1230MGASPARAGUS AND PEA RISOTTO (PAGE 165)165slow cooker & Pressure cookerASPARAGUS AND PEA RISOTTO Prep time: 10 minutes • Sauté: 9 minutes • Pressure cook: 6 minutes Pressure: high • Release: 5 minutes natural, then quickI’ve labored over risottos on the stove, carefully ladling in hot broth, a bit at a time, and stirring endlessly while it’s absorbed, before ladling in more broth. I’ve baked it, which was surprisingly successful, and I’ve made it in a slow cooker. But making risotto in a pressure cooker is pure genius, as it creates just the right moist sauna for cooking. I guarantee it will be the creamiest, easiest risotto you’ll ever make. SERVES 6Gluten-free • Nut-free¼ cup unsalted butter1 cup chopped yellow onion1 bundle asparagus, trimmed and cut on the diagonal into 1½-inch pieces, divided1½ cups risotto rice, such as arborio¼ cup white wine4 cups vegetable broth¾ teaspoon kosher salt¼ teaspoon ground black pepper1 cup frozen peas, thawed½ cup grated Parmesan cheese¼ cup Italian parsley, coarsely chopped1. Select the sauté function on an electric pressure cooker. Melt the butter in the inner cooking pot, and stir in the onion. Sauté for 3 minutes, until slightly softened. 2. Stir ¾ cup of the asparagus and all of the rice into the pot, and toss to completely coat.3. Sauté for 2 minutes, and pour in the wine. Simmer for 3 minutes.4. Pour in the vegetable broth, salt, and pepper, stirring to scrape the sides of the pot. Simmer for 1 minute.5. Lock the lid in place. Cook on high pressure for 6 minutes. 6. When the cooking is complete, allow a natural release for 5 minutes, and then perform a quick release. Remove the lid. 7. The risotto will have a layer of liquid on top. Add the remaining asparagus, the peas, and Parmesan cheese, and stir with a large spoon for about 30 seconds until creamy. 8. Serve immediately, topped with the parsley.MAKE IT SLOWER: To use the slow cooker instead, melt the butter, and combine with the rice in the slow cooker to completely coat. Add the onion, wine, broth, salt, and pepper, and stir. Cook on low for 2½ hours, then add the asparagus and peas. Cook for 30 more minutes, and stir in the Parmesan cheese until creamy. Top with the parsley.PER SERVING: CALORIES: 335; TOTAL FAT: 10G; TOTAL CARBS: 50G; FIBER: 4G; SUGAR: 4G; PROTEIN: 9G; SODIUM: 814MGWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >