Alicia Silverstone's Root Vegetable Cassoulet

Recently posted on her new healthy living website, The Kind Llfe, this dish from Alicia Silverstone is a tasty side

-- with some visual appeal on the table as well.

SERVES 6

INGREDIENTS

6 minikins (miniature pumpkins) roasted until tender 1/4 pound dried white beans (soaked and cooked) 1 tsp

tomato paste 1 sweet potato, 1/2 inch diced 1 parsnip, 1/2 inch diced 1/2 celeriac, 1/2 inch diced 1/2 rutabaga,

1/2 inch diced 1/2 pound baby carrots (left whole if small) 1 small onion, finely diced 2 cloves garlic, finely diced 1

pint vegetable stock 1 1/2 cups pumpkin puree 6 oz silky tofu 4 tbsp ground nuts 4 tbsp vegan breadcrumbs 4 tsp

chopped parsley salt and pepper to taste olive oil for sautéing

STEPS

In a large, wide pot, sauté onions and garlic in olive oil on medium heat until translucent. Add in all the

vegetables and sauté til browning on edges, then stir in the tomato paste. Cook for 2 minutes. Add vegetable

stock in 3 increments, allowing to boil and slightly thicken between each addition. By hand, chop and mash with a

knife 1/3 of the beans to form a paste, Add whole beans and mashed to vegetable mix. Cook until vegetables are

tender. Add 1 cup of the pumpkin puree, parsley, and season to taste. Simmer for 10 minutes on low heat, then

allow to cool. Cut the top of the minikin and scoop out the seeds, being careful not to tear the pumpkin flesh or

skin. Then, fill the cavity with the cassoulet mix. In a blender, mix together tofu and remaining pumpkin, then fold

in nuts. Spoon mix onto the top of each minikin, and sprinkle with breadcrumbs. Bake for 10-15 minutes in a 375

degree oven, and serve.