• For the love of eating

    Roanne Lewis' new cookbook focuses on plant-based recipes
  • Natural-foods chef and nutrition counselor Roanne Lewis confesses that she loves to eat. And who doesn't?
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    • Italian Sauce
      1 1/2 cups diced carrots
      1 1/2 cups peeled and diced kabocha or butternut squash
      1 cup diced onion
      2 to 4 tablespoons diced red beet
      1 1/4 cups stock or water
      2 tablespoons umeboshi ...
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      Italian Sauce
      1 1/2 cups diced carrots

      1 1/2 cups peeled and diced kabocha or butternut squash

      1 cup diced onion

      2 to 4 tablespoons diced red beet

      1 1/4 cups stock or water

      2 tablespoons umeboshi vinegar (available in health-food stores and grocers' natural-foods sections)

      2 teaspoons barley or red miso paste

      2 garlic cloves, peeled and smashed (optional)

      1 tablespoon minced, fresh basil, or to taste

      1 tablespoon minced, fresh oregano, or to taste

      Simmer the carrots, squash, onion and beet in the stock or water, covered, for 10 minutes. Add the vinegar and miso and simmer for 5 more minutes.

      Blend vegetables in their cooking liquid with the garlic, if using, until smooth. Pour sauce back into pot and stir in the herbs. Use to prepare pizza, lasagna or on top of pasta. Makes 3 cups.

      Walnut Cheesy Sprinkle

      3 cups walnuts, presoaked overnight in a bowl of water with 3/4 teaspoon salt and drained for at least 15 minutes

      5 tablespoons nutritional yeast

      1 tablespoon paprika

      2 teaspoons garlic powder

      1 teaspoon onion powder

      1/2 teaspoon Himalayan pink salt (preferably measured from 1/4 to 1/2 cup salt roasted for 10 minutes in a dry skillet and finely ground in a mortar and pestle)

      Spread the soaked and drained walnuts onto a baking sheet and roast in a very low-temperature oven until crisp. Alternatively, toast in a dry skillet over very low heat.

      Combine walnuts in bowl of a food processor with the remaining ingredients and pulse until mixture is textured like coarse cornmeal. Sprinkle onto noodles, salads, stir-fries and steamed vegetables.

      Rainbow Pressed Salad

      1 1/2 cups shredded or thinly sliced red cabbage

      1 cup shredded or thinly sliced green cabbage

      3/4 cup shredded or julienned carrot

      1/2 teaspoon salt

      1 red-skinned apple, cut into very thin matchsticks

      Juice and pulp from 1/2 lemon

      In a mixing bowl, knead the vegetables with the salt, crunching vegetables with your hands. When vegetables begin to release liquid, add the apple and lemon juice with pulp.

      Place a plate directly onto mixture and weight it with a heavy can, stone or other item. Let stand for 30 to 40 minutes.

      Remove weight and plate, toss salad and serve. Or keep refrigerated for serving the next day, when it's even better.

      Makes about 4 servings.
  • Natural-foods chef and nutrition counselor Roanne Lewis confesses that she loves to eat. And who doesn't?
    But Lewis loves herself enough to stick with a plant-based diet.
    "It's really a healing diet, primarily," she says.
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