Pecan Vegetable Tart


This dish takes a little while to prepare, but the effort is worth it!  If you happen to be vegan, or are hoping to impress your vegan dinner date, than this dish is for you!  The sweet and crunchy, high protein pecan crust is layered with colorful, savory root vegetables and topped with a sprinkling of balsamic dressed greens.  What’s not to love?

picture496Ingredients (makes one, 9 inch round tart)

1 1/4 finely chopped pecans

3 tablespoons vegan butter substitute

1/4 cup whole wheat flour

1/4 cup brown sugar

picture4951 yellow beet, peeled and sliced very thin

1/4 cup lemon juice

2 tablespoons white sugar

1 red onion, sliced thin

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon white sugar

1 tablespoon water

2 tablespoons balsamic vinegar

1/4 cup thinly sliced beet greens


Step 1) Combine finely chopped pecans, vegan butter substitute, whole wheat flour, and brown sugar in a medium size mixing bowl.  Cut together using a pastry cutter (shown) or using two forks (held side by side in one hand, as a “homemade” pastry cutter).  When you are finished, the butter should be cut into tiny pieces smaller than picture499peas, and should be evenly distributed.

Step 2) Press the pecan mixture into the bottom of a 9 inch tart pan (a pie dish would also work fine).  Bake in a preheated 350 degree oven for 12 minutes.  Remove from oven and set aside.

picture498Step 3) While crust bakes, begin caramelizing onions.  Cook sliced onions in olive oil for 10 minutes, stirring frequently.  After 10 minutes, add 1/4 teaspoon salt and 1/4 teaspoon sugar, stirring frequently.  If onions begin to stick, add 1 tablespoon of water and stir.  Continue cooking over low heat until onions are soft and take on a caramel color.  Add balsamic vinegar to pan, and immediately remove from heat.

Step 4) Combine lemon juice and 2 picture500tablespoons sugar in a shallow bowl.  Dip very thin slices of yellow beet in the sweetened lemon juice, shake off excess juice, and set on a towel to dry slightly.

Step 5) Assemble tart.  First, layer towel-dried beet slices over the pecan crust, as shown.  [It’s important that your beet slices aren’t wet, or your crust won’t be crunchy!]  picture501Second, Arrange caramelized onions over beets.  Do not discard the vinegar in the sauté pan – we’ll use that in a few minutes!

Step 6) Bake tart in a preheated 350 degree oven for 10 minutes.

Step 7) During the last two minutes of baking, add thin slices of beet greens to the (cooled) sauté pan coated in balsamic vinegar.  If the pan is dry, add an additional tablespoon of balsamic vinegar.  Without heat, simply stir the greens around a bit to pick up the flavors of the balsamic vinegar and the caramelized onions.

Step 8) Remove tart from the oven, garnish with greens, and carefully cut into wedges with a sharp knife.  Bon Appetit!


Janine’s Pink Soup

picture516This recipe is super easy, incredibly delicious, completely vegan, and FUN!  The soup itself is made from a delightful combination of only four ingredients.  The secret to elevating this simple soup lies in the little toasted croutons, which pack a surprising punch of curry.  Enjoy!

picture510Ingredients (makes about 6 cups)

4 red beets

2 white potatoes

2 cups vegetable broth

1 can of light coconut milk

picture512For the croutons:

1 slice of whole wheat bread

1 tablespoon olive oil

1 teaspoon hot curry powder


picture511Step 1)  Peel the beets and potatoes with a potato peeler and cut into small chunks.  The easiest way to peel beets is to leave their stems and leaves attached.  Use the stems as a “handle” when peeling the beets.  Remove stems after beets are peeled.

Step 2) Simmer beets and potatoes in picture515vegetable broth, covered, for 10 – 15 minutes until vegetables are soft.  Puree with an immersion blender.

Step 3) Cut bread into crouton-size pieces (any shape).  Toast in a sauté pan greased with olive oil for 2 – 3 minutes over medium heat, until croutons are golden brown.

picture514Step 4) Dip one side of croutons in curry powder, and set aside.

Step 5) Stir coconut milk into soup pot, and ladle soup into wide bowls.

Step 6) Float a few croutons on top of each bowl of soup.

Voila!  So easy!