Alicia Silverstones Root Vegetable CassouletRecently 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 6INGREDIENTS6 minikins (miniature pumpkins) roasted until tender 1/4 pound dried white beans (soaked and cooked) 1 tsptomato 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 1pint vegetable stock 1 1/2 cups pumpkin puree 6 oz silky tofu 4 tbsp ground nuts 4 tbsp vegan breadcrumbs 4 tspchopped parsley salt and pepper to taste olive oil for sautéingSTEPSIn a large, wide pot, sauté onions and garlic in olive oil on medium heat until translucent. Add in all the vegetablesand sauté til browning on edges, then stir in the tomato paste. Cook for 2 minutes. Add vegetable stock in 3increments, allowing to boil and slightly thicken between each addition. By hand, chop and mash with a knife 1/3of 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 tocool. 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 degreeoven, and serve.