Veganomicon: The Ultimate Vegan Cookbook Part 31

2 cloves garlic, minced really well or pressed

1 teaspoon paprika

teaspoon dried oregano

teaspoon salt

Several pinches of freshly ground black pepper

TO STEAM the bulgur: Place the bulgur in a small pot or container that has a tightly fitting lid. Boil a pot of water and measure out 1 cups. Pour the water over the bulgur and cover the pot. Let sit for 30 minutes. Bulgur should be tender but chewy.

Prepare the dressing: While the bulgur is steaming, mix all the dressing ingredients together in a large mixing bowl. Stir well and add the mushrooms, beans, and onion, and let them marinate. Stir occasionally.

When the bulgur is ready, add it and any water remaining in the pot to the dressing while it's still warm. Toss to coat. Tear up the arugula leaves into bite-size pieces and add them to the salad. Mix well. Cover and refrigerate until completely chilled, preferably overnight. Once the salad is chilled, you can adjust the salt and pepper to taste.

PEAR AND ENDIVE SALAD WITH MAPLE CANDIED PECANS.

SERVES 4.

TIME: 45 MINUTES.

Candied pecans give this salad a yummy crunch, while the sweetness of the pear rounds out the delicate bitterness of the endive. It's a simple recipe but a smorgasbord of flavor and texture.We know grapeseed oil isn't a common oil to have around but we insist you get it because it makes the best simple dressing for any salad. If you need to sub the vinegar, use red wine vinegar, not regular balsamic.

Maple candied pecans: cup pecan halves

About 2 teaspoons vegetable oil

Scant teaspoon salt

cup pure maple syrup

Salad 3 Belgian endives, sliced widthwise into -inch

slices

1 very ripe Anjou (or other soft) pear, thinly sliced

into bite-size pieces

3 tablespoons grapeseed oil

2 teaspoons white balsamic vinegar

HAVE ready a flat plate lined with baking parchment.

Preheat a heavy-bottomed pan (preferably cast iron) over medium-low heat. Toast the pecans for about 5 minutes, tossing them frequently after the first 2 minutes. Sprinkle the vegetable oil and salt over the pecans, and toss to coat. Add the maple syrup and toss to coat, heating until the maple syrup begins to bubble. Let bubble for about 30 seconds, tossing the entire time. Transfer to the parchment-lined plate and allow to cool completely. You can speed up the process by placing the pecans in the fridge once they've cooled down a bit. Once they have cooled, break apart the pieces and they are ready to serve.

Use tongs to toss together all the remaining ingredients in a large bowl, making sure that the endive and pears are coated with the oil and vinegar. Divide among four plates and garnish with the candied pecans.

ROASTED FENNEL AND HAZELNUT SALAD WITH SHALLOT DRESSING.

SERVES 4 TO 6.

TIME: 1 HOUR 30 MINUTES, MOSTLY INACTIVE.

This salad wins prizes for prettiness, taste, and longest name in this book. We couldn't help ourselves here; every component in this salad comes together to create a party in your mouth and therefore deserves a mention. The complex licorice flavor of roasted fennel along with the crunch of roasted hazelnuts and chewy tang of dried cranberries stars in this festive salad that's great for any special fall, winter, or everyday occasion. Make sure to allow the fennel and shallots adequate roasting time to ensure that their deep, sweet flavors really develop.

Roasted vegetables: 2 heads fennel, sliced into -inch-thick chunks

3 large shallots, peeled and sliced in half

2 tablespoons olive oil

Salt

Several pinches freshly ground black pepper

Salad: 1 small head of chicory, washed and torn into bite- size pieces

cup hazelnuts, roasted, skins removed (see tip

page 263) and chopped coa.r.s.ely

cup dried cranberries

Dressing: cup olive oil

2 tablespoons hazelnut oil, walnut oil, or more olive oil