Free Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz, Terry Hope Romero

seeds. Coat lightly with olive oil (a spray bottle works great for this) and place on a lightly greased baking sheet.
    Roast: 20 to 25 minutes, until skin is dark brown in spots.
     
     
    Note: Most of the time people remove the skin before eating, but that isn’t exactly necessary if your peppers aren’t charred beyond belief. We actually like the way the burnt parts taste. If you would like to remove the skin, place the peppers in a paper or plastic bag the moment you remove them from the oven. Close the bag, and this will steam the peppers. When they have cooled for about 30 minutes, the skins can be peeled away easily.

Potatoes
     
    When in doubt about what to eat for dinner or brunch, there’s always roasted potatoes. Leave the skin on for taste and texture.
    Oven temperature: 425°F
    Prep: Cut into ¾ -inch chunks. Drizzle and coat with olive oil. Sprinkle with salt and fresh black pepper. Place on a lightly greased baking sheet.
    Roast: 45 to 55 minutes, turning occasionally. If you like, add minced garlic 5 minutes before the potatoes are done cooking and mix it in using tongs.
    Optional complements: Potatoes go well with just about any herb you can think of: paprika, rosemary, thyme, sage, and on and on down the spice rack.
    Fancy it up: What’s even better than roasted potatoes? Roasted french fries, also known as “French Bakes” by maybe fifteen people. Cut potatoes into fry shapes (about ½ inch wide and ¼ inch thick); toss with a little oil, salt, and spices of choice. Lightly grease a baking sheet with oil. Spread out your fries in a single layer, and leave a little space between them. This will ensure that the fries properly roast and get crunchy instead of steaming. Bake at 425°F for 15 minutes, flip, and bake for another 8 to 10 minutes, until they are slightly puffed, brown and crisp. Eat ASAP, dipped in ketchup, vegan mayo with a little Dijon mustard blended in, or BBQ sauce, as they get a little bit tough when they start to cool.
     

Root Veggies and Tubers
     
    Carrots, beets, turnips, sweet potatoes, parsnips—you name it, bring it on! Your oven can take these rock-hard roots and tubers and transform them into candy-sweet, tender nuggets in lovely shades of orange, magenta, and cream.
    Oven temperature: 400°F
    Prep: Peel the veggies and slice off their stems. The shapes you cut are pretty much up to you, although ¾ inch across in any direction is a pretty good size to aim for. Drizzle and coat with olive oil, sprinkle with salt. Place on a lightly greased baking sheet. You can also slice into ¼-inch slices for chips, in which case you should reduce the cooking time by 10 minutes.
    Roast: 35 to 45 minutes, flipping once about halfway through cooking. The roots should be tender and easily pierced with a fork, the outsides should be browned and even lightly caramelized.
    Complements: Rosemary and thyme or sweet spices such as cinnamon, nutmeg, and allspice.
    Fancy it up: Add a light coating of maple syrup and minced ginger before cooking, for a hint of sweetness.
     

Tomatoes
     
    Roasting tomatoes brings out all their flavor and sweetness. Save your beautiful vine-ripened type tomatoes for a sandwich or salad, but when you have tomatoes that aren’t as juicy, like plum tomatoes, then roasting is the way to go. An added bonus is that they make your kitchen smell like the most inviting restaurant in Little Italy. Roasted tomatoes in sandwiches, along with a portobello (page 112) would be nice, or use them as the base for sauces and soups.
    Oven temperature: 350°F
    Prep: Remove the stems. Slice into ½-inch slices. Place on a lightly oiled baking sheet, sprinkle with salt.
    Roast: 50 minutes to an hour, until the skin is a bit crinkled
    Complements: Oregano, thyme, or really any herb you might find in a Simon and Garfunkel song.
     

Winter Squash
     
    Although steaming may be more convenient, roasting most winter squashes and pumpkins brings out their sweet flavor as no other cooking method