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Harvest Vegetable Bake

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One of the main themes of Alex and my work is how food brings us together. And not just literally, as in the people who gather around the same table. It's more than that: Eating the same food together helps us bridge our differences and creates a feeling of empathy around a shared experience. The food is on the connection and the people. That's what attracted us and continues to hold our attention. It's even more fun now that our family has gone from two to three. Even though at 9 months Larson is a little too young to really understand, when we all eat the same food, there is really something that touches me. This weekend, I ate this harvesting vegetable together, and watching Larson love him so much (making the yum yum resound while eating) was fulfilling in a way that I did not like. I had never dreamed.

It's just that this recipe comes from a family that represents this thing: getting together around the table. That's the Pollan family: Corky's mother and sisters Dana, Lori and Tracy. Brother Michael is well known for his books and documentaries on food and nutrition. His mother and sisters collaborated on a cookbook with the message that a culture of family dinners is transformative: for your physical health, your mental well-being and your overall happiness. The dinner table is not only a place of nourishing food, it is a meeting place and creating a shared community experience.

We were fortunate to host the Pollan family in our podcast and it stands out as one of our favorite episodes so far. Maybe that's because we had four guests at a time (yes, four!). But I think it's because of the warmth and sincerity with which these women were talking about growing up at the table – and their own hopes for the next generation of eaters.

This recipe of vegetables is a recipe from their The Cookbook Pollan Family Table . It's a vegetarian main dish that the Pollans have suggested we try, and mine makes it taste! It's a combination of vegetables and tofu baked, topped with cheese and cooked until it's simmering. Although it takes a little time to prepare, the flavor is tasty and refined, almost fleshy. We have served this as a vegetarian main course for dinner, but we think it would also be a fantastic salty bake for a brunch spread. It could even work at the Thanksgiving table! Another of the things we like about the book is that each recipe contains a market listing with only the ingredients that are needed from the store-not ingredients that would likely be in your pantry. Entering a quick photo on your phone makes shopping easy. Congratulations to the Pollan family for an incredible book: we can not wait for the next one! And be sure to take a look at their podcast episode : A Family Affair.

Order the book

This is now on our shelf: here is The Pollan family table cookbook

Looking for vegetable breads?

We have many recipes for vegetable pastries on our site: here are some of our favorite pastries:

Did you make this recipe?

If you are cooking this harvest vegetable, we would like to hear how it turned out. Leave a comment below or share an image on Instagram and mention @acouplecooks and @pollanfamilytable.

This Recipe …

Vegetarian and Gluten Free

Cooking vegetables comfortable

  • Package of 12 to 14 ounces of extra-firm organic tofu, drained and diced ½ inch
  • 1 spoon unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 4 cloves of garlic (2 minced , 2 sliced)
  • 1 tablespoon dry sherry (we used cognac in a pinch)
  • ½ cup dry white wine
  • Sodium vegetable broth
  • 1 teaspoon of soy sauce
  • Kosher salt
  • Freshly ground black pepper
  • [19459] 021] 1 cup sliced ​​creams or bab y bella mushrooms

  • 1 cup peeled and sliced ​​carrots, cut into slices ¼ inch thick
  • 2 cups zucchini sliced, cut in rounds ¼ inch thick (omitted)
  • 2½ cups of 1-inch broccoli florets
  • 2 cups coarse Swiss chard packed and roughly chopped (we have made 5 cups)
  • ¾ cup of grated cheddar cheese
  • ¾ cup of grated Monterey Jack cheese
  1. Place a rack at middle of the oven and preheat the oven to 350F. Line a baking sheet with parchment paper
  2. Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, turning once halfway through baking. Remove from oven and set aside. Increase oven temperature to 400 F.
  3. Meanwhile, start preparing sauce and vegetables. In a small saucepan over medium heat, melt the butter. Add 1 tablespoon of oil, shallot and minced garlic. Stir occasionally until they become translucent and begin to brown, about 8 minutes. Add sherry and white wine and cook for 2 minutes. Stir in vegetable broth, soy sauce, ½ teaspoon salt and ⅛ teaspoon pepper. Bring to a boil, reduce heat to low and simmer for 10 minutes. Set aside.
  4. While the sauce is simmering, pour the remaining 2 tablespoons of oil into a large skillet over medium heat. When oil sparkles, add minced garlic, mushrooms and carrots and sauté for 2 minutes. Raise fire to medium-high, add zucchini and broccoli and sauté for 6 minutes. Add Swiss chard and stir all vegetables continuously for another 2 minutes, until well blended and Swiss chard faded
  5. Transfer the vegetables in a large casserole or baking dish. Add the tofu, pour the sauce over the casserole and mix. Sprinkle cheddar and Monterey Jack on top. Bake uncovered until cheeses are golden and boil for 20 to 25 minutes. Serve hot.

Reproduced with permission from The Pollan Family Table: The Best Recipes and Culinary Wisdom for Delicious and Healthy Family Meals by Corky, Lori, Dana and Tracy Pollan


1 Comment
  1. Adina Iachetta says

    Thank you for this info. I’ve been looking for a proper grater for my cheese for awhile now. I’ll definitely try out this product.

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