Sides

From the story A Vegan Holiday Feast Illustration by Julia Cost 2 cups pecans 1 small yellow onion, diced small 3 tablespoons maple syrup Salt and pepper Safflower or vegetable oil 1 sweet potato, thinly sliced on the bias To make the mousse: Preheat oven to 350°. Place the pecans on a baking sheet and…

From the story A Vegan Holiday Feast, Illustration by Julia Cost Serves 4 to 6 1½ pounds Brussels sprouts (about 40 sprouts), ends trimmed and cut in half, if large 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper, freshly ground 2 tablespoons nondairy butter, such as Earth Balance 4 small-medium yellow onions, thinly sliced…

From the story A Vegan Holiday Feast, Illustration by Julia Cost Garlic Mashed Potatoes 1 head garlic 1 tablespoon olive oil 6 medium russet potatoes, large dice 3 tablespoons vegan butter ¼ cup hemp milk Salt and pepper Preheat oven to 400°. Slice the top off the garlic head to expose the tips of the cloves. Brush…

From Urban Forager: Matsu=Pine, Take=Mushroom by Anthony Tassinello 3 cups Japanese rice 3 cups water 2 or 3 small “number one” matsutake 1 abura-age – fried tofu (optional) ¼ cup sake ¼ cup soy sauce Begin by washing the rice in several changes of cold water, repeating the process until the water becomes clear. Drain the…