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Recipe: Vegan actress Mayim Bialik shares two super simple side dishes


The star of Big Bang Theory and Blossom just released Mayim's Vegan Table, and its recipes will help you get close-up-worthy veggies on the table fast.
(Photo: Da Capo Press / Da Capo Lifelong Books)
(Photo: Da Capo Press / Da Capo Lifelong Books)

Mayim Bialik’s been nominated for two Emmys for her role on The Big Bang Theory, but if you were a kid in the ’90s (guilty), she probably has a special place in your heart due to the sheer amazingness of her hats (I mean, acting!) on Blossom.

But beyond her television career, Bialik’s got a lot going on. The mom of two is a trained neuroscientist and has gotten lots of press for her advocacy of the very controversial Attachment Parenting.

She’s also a passionate vegan, and she recently teamed up with pediatrician Dr. Jay Gordon to create her first cookbook Mayim’s Vegan Tablewhich features super simple dishes meant to appeal to the palates of little ones and the time-sensitivities of busy adults. Here, she shares two you can get on the table in a flash. —Sarah Sarway

Maple Mustard Greens

Serves 4

1 bunch Swiss or rainbow chard
1 bunch kale
1 bunch collard greens
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
1/4 cup maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, for frying

1. Clean and dry all the greens. Tear the leaves off the stems into medium-size pieces and place in a large bowl.

2. Mix the mustards and maple syrup in a small bowl. Pour over the greens andtoss to coat. Add the salt and pepper.

3. Heat the oil in a large skillet over high heat. Add the greens and sauté. just
until wilted, about 5 minutes. Serve immediately.

Mayim's Vegan Table CookbookOven-Baked Parsnip Fries

Serves 4

2 pounds parsnips
1/4 cup grapeseed oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees. Remove the tops from the parsnips, then peel and slice into French fry–like strips. Place the oil, salt, and pepper in a medium size bowl. Add the parsnips and toss to coat.

2. Arrange the parsnips in a single layer on a rimmed baking sheet, and bake for 25 minutes, until crisp and starting to brown.

Recipes reprinted courtesy of Da Capo Lifelong Books.

For more information, check out Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours

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