Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant
Autor Joy Pierson, Angel Ramos, Jorge Pinedaen Limba Engleză Hardback – 31 oct 2011
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Specificații
ISBN-13: 9781607740124
ISBN-10: 1607740125
Pagini: 193
Ilustrații: 50 FULL-COLOR PHOTOS
Dimensiuni: 214 x 262 x 21 mm
Greutate: 0.98 kg
Editura: Ten Speed Press
ISBN-10: 1607740125
Pagini: 193
Ilustrații: 50 FULL-COLOR PHOTOS
Dimensiuni: 214 x 262 x 21 mm
Greutate: 0.98 kg
Editura: Ten Speed Press
Notă biografică
Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today Show, Good Morning America, andGood Day New York. Joy lives in New York City.
Executive chef Angel Ramos brought his innovative cooking talents from Candle Cafe to Candle 79 when it opened. His recipes have been featured in the New York Times, Vegetarian Times, and Pilates Style magazine, and he has helped develop the nationally distributed Candle Cafe Frozen Entrées. In 2010, Angel was named the VegNews Chef of the Year. He lives in New York City.
Pastry chef and chef de cuisine Jorge Pineda has created desserts that have revolutionized vegan baking. A major contributor to The Candle Cafe Cookbook, he has helped develop the nationally distributed Candle Cafe Desserts and Frozen Entrées. Jorge’s pastries have been named the “Best Vegan Desserts in America” by the Los Angeles Times. He lives in New York City.
Visit www.candle79.com
Executive chef Angel Ramos brought his innovative cooking talents from Candle Cafe to Candle 79 when it opened. His recipes have been featured in the New York Times, Vegetarian Times, and Pilates Style magazine, and he has helped develop the nationally distributed Candle Cafe Frozen Entrées. In 2010, Angel was named the VegNews Chef of the Year. He lives in New York City.
Pastry chef and chef de cuisine Jorge Pineda has created desserts that have revolutionized vegan baking. A major contributor to The Candle Cafe Cookbook, he has helped develop the nationally distributed Candle Cafe Desserts and Frozen Entrées. Jorge’s pastries have been named the “Best Vegan Desserts in America” by the Los Angeles Times. He lives in New York City.
Visit www.candle79.com
Extras
1: Amuse-Bouches and Appetizers
At Candle 79, we have developed an array of amuse-bouches and appetizers to amuse the palate and tantalize the taste buds. You can create these dishes at home and serve them as a first course or as small bites from a buffet or passed-around trays. Whether made for a family meal, a special-occasion dinner, or a cocktail party, they are always welcome treats and pair beautifully with wine and drinks. From savory, nutty-flavored roasted artichokes and crunchy, bite-sized arancini to simple avocado salsa and homemade hummus, these healthy, tasty bites are great fun to make and share with loved ones, friends, and family.
Heirloom Tomato–Avocado Tartare
This vibrant tartare, made with a raw mushroom ceviche, avocados, and ripe, juicy heirloom tomatoes, pops with all the tastes of summer. It is wonderful as an appetizer served with tortilla chips or crackers (our favorite is raw flaxseed crackers) or as a side dish for a summer barbecue. It’s very popular with raw food enthusiasts and carnivores alike.
1⁄4 pound oyster mushrooms, diced
1 shallot, thinly sliced
3 scallions, white and green parts, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 2 lemons
Sea salt and freshly ground pepper
1 pound heirloom tomatoes, seeded and diced
2 ripe avocados
2 cucumbers, peeled, halved, seeded, and cut into 1⁄4-inch dice
Tortilla strips, for garnish (see page 30)
Sprouts or microgreens, for garnish
Serves 4 to 6
In a small bowl, combine the mushrooms, shallot, scallions, olive oil, 2 tablespoons of the lemon juice, and salt and pepper to taste.
Put the tomatoes in a large bowl. Halve the avocados. Carefully press the blade of a sharp knife into the pit, twist, and pull gently to remove. Cut 1⁄4-inch slices horizontally and vertically into the flesh of the avocados to make medium-sized squares. Scoop out the flesh with a large spoon and add it to the tomatoes, along with the diced cucumbers.
Add the mushroom mixture and the remaining lemon juice to the tomato mixture. Gently mix with a large spoon, making sure not to mash the avocado. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for 30 minutes to 1 hour.
To serve, present the tartare in a bowl. You can also offer individual servings: pack the tartare into a 2-inch ring mold to shape it, then remove the mold. Garnish with the tortilla strips and sprouts and serve at once.
At Candle 79, we have developed an array of amuse-bouches and appetizers to amuse the palate and tantalize the taste buds. You can create these dishes at home and serve them as a first course or as small bites from a buffet or passed-around trays. Whether made for a family meal, a special-occasion dinner, or a cocktail party, they are always welcome treats and pair beautifully with wine and drinks. From savory, nutty-flavored roasted artichokes and crunchy, bite-sized arancini to simple avocado salsa and homemade hummus, these healthy, tasty bites are great fun to make and share with loved ones, friends, and family.
Heirloom Tomato–Avocado Tartare
This vibrant tartare, made with a raw mushroom ceviche, avocados, and ripe, juicy heirloom tomatoes, pops with all the tastes of summer. It is wonderful as an appetizer served with tortilla chips or crackers (our favorite is raw flaxseed crackers) or as a side dish for a summer barbecue. It’s very popular with raw food enthusiasts and carnivores alike.
1⁄4 pound oyster mushrooms, diced
1 shallot, thinly sliced
3 scallions, white and green parts, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 2 lemons
Sea salt and freshly ground pepper
1 pound heirloom tomatoes, seeded and diced
2 ripe avocados
2 cucumbers, peeled, halved, seeded, and cut into 1⁄4-inch dice
Tortilla strips, for garnish (see page 30)
Sprouts or microgreens, for garnish
Serves 4 to 6
In a small bowl, combine the mushrooms, shallot, scallions, olive oil, 2 tablespoons of the lemon juice, and salt and pepper to taste.
Put the tomatoes in a large bowl. Halve the avocados. Carefully press the blade of a sharp knife into the pit, twist, and pull gently to remove. Cut 1⁄4-inch slices horizontally and vertically into the flesh of the avocados to make medium-sized squares. Scoop out the flesh with a large spoon and add it to the tomatoes, along with the diced cucumbers.
Add the mushroom mixture and the remaining lemon juice to the tomato mixture. Gently mix with a large spoon, making sure not to mash the avocado. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for 30 minutes to 1 hour.
To serve, present the tartare in a bowl. You can also offer individual servings: pack the tartare into a 2-inch ring mold to shape it, then remove the mold. Garnish with the tortilla strips and sprouts and serve at once.
Recenzii
VegNews 2011 Cookbook of the Year
“There are no two ways about it: The Candle 79 Cookbook is stunning. Reading through the book feels like settling into one of the restaurant’s comfortable booths, as the warmth and hospitality of its authors ooze out. ...a gorgeously designed gift.”
—VegNews, 12/1/11
“a lottery win for vegan diners.”
—New York Times Well blog, 11/22/11
“Rare is the vegan restaurant beloved by vegetarians and omnivores alike, but New York City’s Candle 79 is just that.”
—Whole Living Magazine, 11/1/11
“vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce.”
—Publishers Weekly, 7/11/11
“The Candle Cafe defined sustainability and the green movement long before it was hip or even politically correct. More importantly, the Candle team has a track record of making delicious and beautiful food with explosive flavor and the heart and soul of a zen master. The Candle 79 Cookbook has everything anyone I know could want to eat, and each of these easy-to-make recipes drives (nay, cycles) me to the greenmarket again and again for the pure fun and deliciousness of it all.”
—MARIO BATALI
“If I’m in NYC, I’m headed to Candle 79. They have achieved something almost imponderable—compassionate, comforting, and healthy cuisine. This book is an artifact worth treasuring for its content as well as its broader message.”
—BIZ STONE, cofounder, Twitter
“If I had to choose my favorite meal ever, I’d be hard-pressed to do so with so many unbelievably delicious choices from Candle 79. Now I can re-create these amazing dishes at home, and they are actually quite easy to do. This cookbook is heaven-sent!”
—KATHY FRESTON, author, Veganist
“You can look at it as ‘eating healthy’; we think of it as ‘eating happy.’ In a fast-paced, fast-food world, Candle 79 offers an oasis where delicious food nourishes the body and a warm caring spirit nourishes the soul. The Candle 79 Cookbook lets us take that experience home. We encourage you to share in what has been an inspiring part of our lives for about twenty years—and to try the Seitan Picatta. It’s incredible.”
—MICHAEL J. FOX and TRACY POLLAN
“The Candle 79 family continues to feed me and my family on all levels. Their commitment to innovative, delicious dishes keeps me coming back for more . . . and more.”
—WOODY HARRELSON
“Candle 79 creates magical vegan feasts that make you glad you’ll be living longer to enjoy them.”
—DR. MEHMET OZ
“Candle 79 Cookbook has set the bar for vegan fine dining. Chef Angel has had a tremendous influence on my cooking, and this new cookbook is packed with innovative, beautifully thought-out dishes that prove just how tasty vegan food can be.”
—TAL RONNEN, chef and author, The Conscious Cook
“There are no two ways about it: The Candle 79 Cookbook is stunning. Reading through the book feels like settling into one of the restaurant’s comfortable booths, as the warmth and hospitality of its authors ooze out. ...a gorgeously designed gift.”
—VegNews, 12/1/11
“a lottery win for vegan diners.”
—New York Times Well blog, 11/22/11
“Rare is the vegan restaurant beloved by vegetarians and omnivores alike, but New York City’s Candle 79 is just that.”
—Whole Living Magazine, 11/1/11
“vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce.”
—Publishers Weekly, 7/11/11
“The Candle Cafe defined sustainability and the green movement long before it was hip or even politically correct. More importantly, the Candle team has a track record of making delicious and beautiful food with explosive flavor and the heart and soul of a zen master. The Candle 79 Cookbook has everything anyone I know could want to eat, and each of these easy-to-make recipes drives (nay, cycles) me to the greenmarket again and again for the pure fun and deliciousness of it all.”
—MARIO BATALI
“If I’m in NYC, I’m headed to Candle 79. They have achieved something almost imponderable—compassionate, comforting, and healthy cuisine. This book is an artifact worth treasuring for its content as well as its broader message.”
—BIZ STONE, cofounder, Twitter
“If I had to choose my favorite meal ever, I’d be hard-pressed to do so with so many unbelievably delicious choices from Candle 79. Now I can re-create these amazing dishes at home, and they are actually quite easy to do. This cookbook is heaven-sent!”
—KATHY FRESTON, author, Veganist
“You can look at it as ‘eating healthy’; we think of it as ‘eating happy.’ In a fast-paced, fast-food world, Candle 79 offers an oasis where delicious food nourishes the body and a warm caring spirit nourishes the soul. The Candle 79 Cookbook lets us take that experience home. We encourage you to share in what has been an inspiring part of our lives for about twenty years—and to try the Seitan Picatta. It’s incredible.”
—MICHAEL J. FOX and TRACY POLLAN
“The Candle 79 family continues to feed me and my family on all levels. Their commitment to innovative, delicious dishes keeps me coming back for more . . . and more.”
—WOODY HARRELSON
“Candle 79 creates magical vegan feasts that make you glad you’ll be living longer to enjoy them.”
—DR. MEHMET OZ
“Candle 79 Cookbook has set the bar for vegan fine dining. Chef Angel has had a tremendous influence on my cooking, and this new cookbook is packed with innovative, beautifully thought-out dishes that prove just how tasty vegan food can be.”
—TAL RONNEN, chef and author, The Conscious Cook
Cuprins
xi Foreword
1 Introduction
Amuse-Bouches and Appetizers 5
6 Heirloom Tomato–Avocado Tartare
9 Roasted Artichokes with Spring Vegetables and Crispy Onion Rings
11 Avocado Salsa
12 Zucchini Blossom Tempura
15 Arancini with Roasted Plum Tomato Sauce
17 Smoked Paprika Hummus
18 Cashew Cheese–Stuffed Yuca Cakes
19 Spinach-Mushroom Pâté
20 Seitan Cakes
23 Ginger-Seitan Dumplings
Soups 25
26 Live Avocado-Cucumber Soup
29 Farmers’ Market Gazpacho
30 Tortilla Soup
33 Jerusalem Artichoke Soup with Crispy Sage Leaves
34 Herbed Potato-Leek Soup
35 Black Bean and Roasted Poblano Soup
36 Butternut Squash–Chestnut Soup with Caramelized Pears
Salads 39
40 Heirloom Tomato Salad with Macadamia Cheese and Crispy Capers
42 Butterhead Lettuce, Cauliflower, and Red Bell Pepper Salad
43 Watercress, Jicama, and Corn Salad with Jalapeño Dressing
45 Wild Mushroom and Cipollini Salad with Fresh Horseradish Dressing
46 Kale, Vegetable, and Spelt Berry Salad with Chive Vinaigrette
48 Stuffed Avocado with Quinoa Pilaf and Chipotle-Avocado Dressing
49 Seaweed Salad with Ginger-Sesame Dressing
50 Beet, Fennel, and Fig Salad with Cranberry-Sage Dressing
52 Blood Orange–Fennel Salad
53 Mediterranean Salad with Kalamata Olive Vinaigrette
Entrées 55
58 Stuffed Poblano Peppers
61 Spring Vegetable Risotto
63 Wild Mushroom and Spring Vegetable Fricassee
64 Herb-Marinated Grilled Vegetables
66 Moroccan-Spiced Chickpea Cakes
69 Saffron Ravioli with Wild Mushrooms and Cashew Cheese
71 Manicotti Rustica
73 Potato Gnocchi
75 Pan-Seared Pine Nut Pesto Tofu
76 Chile-Grilled Tofu with Avocado-Tomatillo Sauce
78 Live Lasagna
80 Tempeh Cakes
83 Tempeh with Mole Sauce
84 Nori- and Sesame-Crusted Seitan
86 Panko-Crusted Seitan Milanese
87 Sofrito-Seared Seitan
89 Seitan Piccata
90 Tamarind-Barbecued Seitan
91 Paella
94 Spaghetti and Seitan Wheatballs with Roasted Plum Tomato Sauce
95 Black Bean–Chipotle Burgers
Sides, Sauces, and Secrets 99
100 Barbecued Black-Eyed Peas
101 Granny Smith Coleslaw
101 Sweet Potato Mash
102 Roasted Fingerling Potatoes
103 Potato Cakes
104 Polenta Fries
105 Soba Noodles
106 Jasmine Rice
107 Quinoa-Vegetable Pilaf
108 Marinated Tempeh
109 Seitan Cutlets
110 Sautéed Royal Trumpet Mushrooms
111 Braised Green Beans
112 Gingered Sugar Snap Peas
113 Sautéed Swiss Chard
114 Creamed Spinach
115 Ginger-Soy Dipping Sauce
116 Roasted Plum Tomato Sauce
117 Red Bell Pepper–Curry Sauce
119 Roasted Red Bell Pepper and Tomato Sauce
120 Mint-Cilantro Chimichurri Sauce
121 Pesto
122 Zucchini Blossom Sauce
124 Edamame-Mint Sauce
125 Apricot Chutney
125 Cashew Crème Fraîche
126 Sage or Tarragon Aioli
Brunch 129
130 Chickpea Crepes
131 Wild Mushroom, Asparagus, and Spring Vegetable Crepes
133 Butternut Squash, Mushroom, and Sage Crepes
134 Home-Style Pancakes with Blueberry Butter
136 Sourdough French Toast
137 Tofu and Seitan Sausage Scramble
138 Mixed-Grain Waffles with Raspberry Butter
Desserts 141
142 Summer Berry Crumble
144 Vanilla Bean Ice Cream
145 Chocolate Ice Cream
146 Sorbets
148 Mexican Chocolate Cake
149 Apple-Apricot Strudel
151 Peach Parfait
152 Doughnuts
154 Chocolate Mousse Tower
Drinks 157
158 Apricot Spritzer
159 Elderberry Elixir
160 Ginger Ale
163 Coconut-Mint Frappé
165 Summer Sangria
166 Winter Spiced Sangria
167 Cherry Pie
168 Pomegranate Cosmo
169 Mango Margarita
170 French 79
172 The Grapevine
173 Ginger Rush
174 Sake Mojito Classico
174 Mixed Berry Sake Mojito
176 Cucumber-Basil Martini
179 Glossary
182 Resources
185 Acknowledgments
187 About the Authors
188 Index
193 Measurement Conversion Charts
1 Introduction
Amuse-Bouches and Appetizers 5
6 Heirloom Tomato–Avocado Tartare
9 Roasted Artichokes with Spring Vegetables and Crispy Onion Rings
11 Avocado Salsa
12 Zucchini Blossom Tempura
15 Arancini with Roasted Plum Tomato Sauce
17 Smoked Paprika Hummus
18 Cashew Cheese–Stuffed Yuca Cakes
19 Spinach-Mushroom Pâté
20 Seitan Cakes
23 Ginger-Seitan Dumplings
Soups 25
26 Live Avocado-Cucumber Soup
29 Farmers’ Market Gazpacho
30 Tortilla Soup
33 Jerusalem Artichoke Soup with Crispy Sage Leaves
34 Herbed Potato-Leek Soup
35 Black Bean and Roasted Poblano Soup
36 Butternut Squash–Chestnut Soup with Caramelized Pears
Salads 39
40 Heirloom Tomato Salad with Macadamia Cheese and Crispy Capers
42 Butterhead Lettuce, Cauliflower, and Red Bell Pepper Salad
43 Watercress, Jicama, and Corn Salad with Jalapeño Dressing
45 Wild Mushroom and Cipollini Salad with Fresh Horseradish Dressing
46 Kale, Vegetable, and Spelt Berry Salad with Chive Vinaigrette
48 Stuffed Avocado with Quinoa Pilaf and Chipotle-Avocado Dressing
49 Seaweed Salad with Ginger-Sesame Dressing
50 Beet, Fennel, and Fig Salad with Cranberry-Sage Dressing
52 Blood Orange–Fennel Salad
53 Mediterranean Salad with Kalamata Olive Vinaigrette
Entrées 55
58 Stuffed Poblano Peppers
61 Spring Vegetable Risotto
63 Wild Mushroom and Spring Vegetable Fricassee
64 Herb-Marinated Grilled Vegetables
66 Moroccan-Spiced Chickpea Cakes
69 Saffron Ravioli with Wild Mushrooms and Cashew Cheese
71 Manicotti Rustica
73 Potato Gnocchi
75 Pan-Seared Pine Nut Pesto Tofu
76 Chile-Grilled Tofu with Avocado-Tomatillo Sauce
78 Live Lasagna
80 Tempeh Cakes
83 Tempeh with Mole Sauce
84 Nori- and Sesame-Crusted Seitan
86 Panko-Crusted Seitan Milanese
87 Sofrito-Seared Seitan
89 Seitan Piccata
90 Tamarind-Barbecued Seitan
91 Paella
94 Spaghetti and Seitan Wheatballs with Roasted Plum Tomato Sauce
95 Black Bean–Chipotle Burgers
Sides, Sauces, and Secrets 99
100 Barbecued Black-Eyed Peas
101 Granny Smith Coleslaw
101 Sweet Potato Mash
102 Roasted Fingerling Potatoes
103 Potato Cakes
104 Polenta Fries
105 Soba Noodles
106 Jasmine Rice
107 Quinoa-Vegetable Pilaf
108 Marinated Tempeh
109 Seitan Cutlets
110 Sautéed Royal Trumpet Mushrooms
111 Braised Green Beans
112 Gingered Sugar Snap Peas
113 Sautéed Swiss Chard
114 Creamed Spinach
115 Ginger-Soy Dipping Sauce
116 Roasted Plum Tomato Sauce
117 Red Bell Pepper–Curry Sauce
119 Roasted Red Bell Pepper and Tomato Sauce
120 Mint-Cilantro Chimichurri Sauce
121 Pesto
122 Zucchini Blossom Sauce
124 Edamame-Mint Sauce
125 Apricot Chutney
125 Cashew Crème Fraîche
126 Sage or Tarragon Aioli
Brunch 129
130 Chickpea Crepes
131 Wild Mushroom, Asparagus, and Spring Vegetable Crepes
133 Butternut Squash, Mushroom, and Sage Crepes
134 Home-Style Pancakes with Blueberry Butter
136 Sourdough French Toast
137 Tofu and Seitan Sausage Scramble
138 Mixed-Grain Waffles with Raspberry Butter
Desserts 141
142 Summer Berry Crumble
144 Vanilla Bean Ice Cream
145 Chocolate Ice Cream
146 Sorbets
148 Mexican Chocolate Cake
149 Apple-Apricot Strudel
151 Peach Parfait
152 Doughnuts
154 Chocolate Mousse Tower
Drinks 157
158 Apricot Spritzer
159 Elderberry Elixir
160 Ginger Ale
163 Coconut-Mint Frappé
165 Summer Sangria
166 Winter Spiced Sangria
167 Cherry Pie
168 Pomegranate Cosmo
169 Mango Margarita
170 French 79
172 The Grapevine
173 Ginger Rush
174 Sake Mojito Classico
174 Mixed Berry Sake Mojito
176 Cucumber-Basil Martini
179 Glossary
182 Resources
185 Acknowledgments
187 About the Authors
188 Index
193 Measurement Conversion Charts
Descriere
The Candle 79 restaurant expands the horizons of vegan cuisine with more than 100 healthy, plant-based recipes that are also flavorful and sophisticated for conscientious home cooks.