Heidi Swanson - Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life

Thank You

This is the first cookbook Ive written and photographed while living away from San Francisco, the city I consider home. Its where my family is, where my publisher is, where Ive had many of my formative experiences, and where I know the stores, markets, and purveyors like the back of my hand. Part of the reason our transition to Los Angeles has been smoother than expected was the support of all the individuals mentioned here, along with a steady stream of visitors for me to test recipes on and share meals with. We joke that we had more houseguests in our first year in Los Angeles than in the last ten years in San Francisco, and it was a great way to put some of these recipes through their paces.

Wayne Bremser: For always keeping the wheels on the bus.

My Ten Speed family: Although I miss being able to pop over to the office, I couldnt ask for a better experience taking my books from start to finish. Julie Bennett, I cant believe this is our fourth (nearly fifteen years!). Thanks for being a steady hand, guiding force, and all-around great editor. To Annie Marino for taking these color-soaked Southern California photos and recipes and pulling them together with a beautiful book design. Aaron Wehner, Lorena Jones, Serena Sigona, and everyone at Ten Speed Press, thank you.

There are many people who inspired, contributed to, or helped in the making of this book: Gary Swanson, Janelle Swanson, Heather, Jack & Mark Ruder, Malinda Reich, Bonni Evensen, Chanda Williams, Aran Goyoaga, Deborah Williamson, Andrea Gentl, Souris Hong & JP Bernbach, Brian Hickman, Steve Sando, Leah Rosenberg, Colleen Hennessey, Naoko Takei Moore, Heidi Merrick, Lily & Hopie Stockman, Sarah Kersten, Kerrilyn Pamer, and Cindy DiPrima Morisse.

And deepest thanks to all of you who have cooked from my books or invited my recipes into your own kitchens. Nothing makes me happier than seeing photos of your well-worn, spattered, and stained copies of Super Natural Cooking, Near & Far, or Super Natural Every Day.

Basics

You may recognize a couple of these recipes. Some of them, like the Five-Minute Tomato Sauce () have been included in my other books. These are the little recipes that dont fit in another chapter but are indispensably part of my everyday cooking.

Crispy Curly Kale Chips

The rule around here is simple: if the oven is on for any reason, make a batch (or two) of these kale chips. Theyre great straight off the pan and also make the perfect super-green finishing touch to all manner of things. Crush over just-baked flatbreads or add them as a crunchy salad topping or to finish your favorite noodle bowl. The key here is to use curly kale. And after washing it, make sure it is completely dry. If theres residual water on the leaves, theyll steam instead of crisp. Be sure to keep your eye on the kale while its baking; the only thing I burn more than kale chips is pine nuts.

Makes 4 cups

1 bunch curly kale, stems trimmed and ribs removed

1 tablespoons extra-virgin olive oil

cup nutritional yeast

Scant teaspoon fine-grain sea salt

Preheat the oven to 375F and place a rack in the center.

Tear the kale into bite-size pieces. You should end up with about 3 ounces, or enough to cover a baking sheet in a single layer.

Transfer the kale to a large bowl and toss it well with the oil, yeast, and salt. Really get in there and massage the kale.

Arrange the kale on a baking sheet or two as needed to make a uniform layer. Bake for 15 to 17 minutes, flipping the kale once after 10 minutes, until the kale has crisped up nicely. Let the kale cool completely on the baking sheet for maximum crunch. Store it in a jar with a lid or another airtight container at room temperature for up to a week.

Five-Minute Tomato Sauce

This sauce is as simple as it comes: bright and clear with straight tomato flavor accented by the right amount of red pepper flakes and garlic. Use this sauce on pizza, flatbreads, and pastas or as a jumping-off point for countless other recipes. If you stir in a tablespoon of a favorite curry powder, you can use the sauce on an Indian-spiced flatbread. Add a tablespoon of your favorite red curry paste and cup coconut milk and you change the sauce entirely. Play around!

Makes 4 cups

cup extra-virgin olive oil

1 teaspoons crushed red pepper flakes

teaspoon fine-grain sea salt, plus more to taste

3 cloves garlic, finely chopped

1 (28-ounce) can crushed red tomatoes

Zest of 1 lemon

Combine the oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat and saut for 45 seconds or so, until everything is fragrantyou dont want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, about 2 minutes. Remove the pan from the heat and carefully have a taste. If the sauce needs more salt, add it now. Stir in the lemon zest, reserving a bit to sprinkle on top of your pasta.

French Onion Salt

This blend gives the French Onion Breakfast Strata ().

Makes cup

cup dried minced onion

1 tablespoon onion powder

1 teaspoon garlic powder

teaspoon fine-grain sea salt

3 tablespoons chopped dried chives

In a jar with a lid, combine the minced onion, onion powder, garlic powder, salt, and chives. Store the salt at room temperature for up to 6 months.

Nori-Peanut Crunch

This topping can be sprinkled on grain and noodle bowls or on savory oatmeal.

Makes cup

2 (8-inch) sheets nori

teaspoon crushed red pepper flakes

1 cup salted peanuts, chopped

2 tablespoons nutritional yeast

Zest of 1 lemon

Preheat the oven to 350F and place a rack in the center.

Place the nori on a baking sheet and toast until crispy, 4 to 5 minutes. Remove the nori from the oven, let them cool a bit, and then crumble into a small bowl. Add the red pepper flakes, peanuts, yeast, and zest to the bowl and mix well. Store in a jar with a lid at room temperature for up to a month.

Oven-Roasted Cherry Tomatoes

I nearly always have these tomatoes on hand, particularly during tomato season. Roast cherry tomatoes until deeply caramelized and store them in a jar with a glug of olive oil. The list of dishes I like them on is long: AvocadoKale Chip Toast (; add the tomatoes when the dough comes out of the oven), and even waffles, when we do a savory waffle night.

Makes 1 cup

1 pint cherry tomatoes

cup extra-virgin olive oil, plus more to top

1 tablespoon pure maple syrup or dark brown cane sugar

Scant teaspoon fine-grain sea salt

Preheat the oven to 350F and place a rack in the top third.

Slice each tomato in half and place them in a large baking dish or on a rimmed baking sheet.

In a small bowl, whisk together the oil, maple syrup, and salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes cut-side up and roast for 45 to 60 minutes, until the tomatoes shrink a bit and start to caramelize around the edges. If you arent using immediately, let the tomatoes cool, then scrape them into a clean jar along with any oil left in the dish. Sometimes I top off the jar with an added splash of oil. The tomatoes will keep for about 1 week in the refrigerator.

Pickled Turmeric

Earthy, tangy, and electric yellow-orange in color, this pickled turmeric is just what you need to add drama to your grain bowls and salads. The pickling liquid wont be as pretty if you use brown cane sugar or coconut sugar; regular white sugar lets the turmeric yellow shine through. Basically, any granulated sugar will work here.

Makes 1 cup

1 cup apple cider vinegar

cup white or brown granulated cane sugar