Merideth Harte B o o k D e s i g n & i l l u s t r at i o n

Jessica SeinfeldAuthor of the #1 New York Times bestseller

Deceptively Delicious

GOOD, SIMPLE FOOD FOR BUSY, COMPLICATED LIVES

Double Delicious!MORE

RECIPES MADE

WITH VEGGIES,

FRUITS, AND

WHOLE-

GRAINS! Double Delicious!

• 3 shallots, peeled

• 4 stalks celery

• 2 tablespoons olive oil

• 5 cups diced, peeled, and seeded butternut

squash (1 small squash, about 22 pounds)

• 12 quarts low-fat, reduced-sodium vegetable broth

• 1 (15-ounce) can diced tomatoes, preferably “no salt added”

• 2 teaspoon salt

• 2 teaspoon pepper

TOPPING(OPTIONal)• 1 cup silken tofu

• 2 tablespoons grated Parmesan

• 4 teaspoon salt

1. Slice the shallots and celery with the

slicing attachment on a food processor.

Heat the oil in a large stockpot over

medium-high heat. Add the shallots and

celery. Cook until the shallots begin to

soften but not brown, 5 to 7 minutes.

2. Add the butternut squash, vegetable

broth, diced tomatoes, salt, and pepper.

Bring to a boil, then reduce to a simmer.

3. Cover and cook until the butternut squash

becomes tender and is easily mashed

with the back of a metal spoon, about

45 minutes.

4. Puree the soup with an immersion blender,

or in a standing blender or food processor

in batches.

5. To make the topping, place the tofu,

Parmesan, and salt in a mini-chopper or

food processor. Whip until smooth and

serve with the soup.

[53]

Calories: 91, Carbohydrate: 12 g, Protein: 4 g, Total Fat: 3.5 g, Saturated Fat: 0.5 g, Sodium: 260 mg, Fiber: 2.5 g

Jessica:

I put diced chicken and pasta in bowls on the table in front of them and

let my family make their own meal.

Thisnondairy,sweet,andtangysoupworksforeveryone.Ioftenturnitintoacompletemealbydicingupchickenandservingsomepastaontheside(whichmykidsquicklydumpintothesoup).

Butternut Tomato SoupPrep: 25 minutes

Total: 1 hour

Yield: Serves 10

[ 88 ]

• 12 pounds filet or lean beef, cut into cubes, or 1 (14-ounce) package of firm tofu, drained and cut into 2-inch cubes

• 4 cup cornstarch, plus 1 teaspoon

• 2 teaspoon pepper

• 2 tablespoons canola oil

• 2 tablespoons reduced-sodium soy sauce

• 2 cup 100% orange juice

• Zest of 1 orange

• 4 cup warm water

• 2 cup sweet potato puree

• 1 tablespoon light brown sugar

• 1 teaspoon freshly grated ginger

• 1 teaspoon hot chili paste (if you are not using chili paste, add 2 cloves garlic)

• 2 medium carrots, sliced (about 12 cups)

• 2 cups broccoli florets

• 1 tablespoon canola oil

• 4 cup chopped scallions (optional)

1. Coat the beef or tofu with 4 cup of the

cornstarch, salt, and pepper in a large

bowl. Heat the 2 tablespoons of canola

oil on high heat in a wok or sauté pan and

then carefully add the cubed beef or tofu.

Cook until golden brown and crispy, about

7 to 8 minutes, stirring once or twice.

Transfer to paper towels to drain excess

fat.

2. In a separate bowl, mix the soy sauce,

orange juice, zest, water, sweet potato

puree, brown sugar, ginger, chili paste, and

the remaining cornstarch until smooth.

3. In a clean sauté pan, sauté the carrots and

broccoli in 1 tablespoon of oil for 1 to 2

minutes. Push the carrots off to the side,

add the soy sauce mixture, and bring the

sauce to a boil. Then add the beef or tofu

to the pan and coat with the sauce. Cook 1

to 2 minutes more, until the sauce thick-

ens. Garnish with scallions, if using, and

serve immediately.

Prep: 20 minutes

Cook: 20 minutes

Yield: Serves 4

This is a leaner version of a dish I would always order on my birthday when I was a little girl. Sometimes I’ll make it extra spicy for Jerry or substitute tofu for our vegetarian friends. Any way it’s delicious!

Orange Beef

With beef:

Calories: 457, Carbohydrate: 28 g, Total Fat: 20 g,

Saturated Fat: 4 g, Sodium: 445 mg, Fiber: 3.5 g

With tofu:

Calories: 303, Carbohydrate: 31 g, Total Fat: 14 g,

Saturated Fat: 1 g, Sodium: 355 mg, Fiber: 4 g

Jane HopeIllustratIons by

Borin Van Loon

intro to BUDDHA

ZIAUDDIN SARDAR& JERRY RAVETZ

ILLUSTRATIONS BY

BORIN VAN LOON

INTRO TO PHILOSOPHY

ANGUS GELLATLYIllustratIons by

OSCAR ZARATE

InTRO TO MIND & BRAIN

DAVID ZANEMAIROWITZ

IllustratIons by

ALAIN KORKOS

INtRO tO CAMUS

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Stephen J. Ceci and Wendy Williams

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Fin.