Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant

304 Pages·2011·2.17 MB·English

by  Joy Pierson

Copyright © 2011 by Candle Family Foods, LLC
Photographs copyright © 2011 by Rita Maas
Foreword copyright © 2011 by Rory Freedman
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Pierson, Joy.
The Candle 79 cookbook : modern vegan classics from New York’s premier sustainable restaurant / Joy Pierson, Angel Ramos, and Jorge Pineda ; foreword by Rory Freedman. — 1st ed.
p. cm.
Includes index.
Summary: “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”—
Provided by publisher.
1. Vegan cooking. 2. Candle 79 (Restaurant) 3. Cookbooks. I. Ramos, Angel, 1976-
II. Pineda, Jorge. III. Title.
TX837.P52928 2011
641.5’636—dc23
2011014509
eISBN: 978-1-60774-073-5
Prop styling by Lynda White
Author photographs copyright © Eric Marseglia
Vineyard photograph copyright © Heller Estates, Inc.
v3.1

In celebration of Jesus Ramos,
Petrona Pineda, Anne Pierson,
Jane Erdman, Minerva Felenstein,
and Ann Marie Chiappetta,
who taught us that food is love.
CONTENTS
Foreword
Introduction
Amuse-Bouches and Appetizers
Heirloom Tomato–Avocado Tartare
Roasted Artichokes with Spring Vegetables and Crispy Onion Rings
Avocado Salsa
Zucchini Blossom Tempura
Arancini with Roasted Plum Tomato Sauce
Smoked Paprika Hummus
Cashew Cheese–Stuffed Yuca Cakes
Spinach-Mushroom Pâté
Seitan Cakes
Ginger-Seitan Dumplings
Soups
Live Avocado-Cucumber Soup
Farmers’ Market Gazpacho
Tortilla Soup
Jerusalem Artichoke Soup with Crispy Sage Leaves
Herbed Potato-Leek Soup
Black Bean and Roasted Poblano Soup
Butternut Squash–Chestnut Soup with Caramelized Pears
Salads
Heirloom Tomato Salad with Macadamia Cheese and Crispy Capers
Butterhead Lettuce, Cauliflower, and Red Bell Pepper Salad
Watercress, Jicama, and Corn Salad with Jalapeño Dressing
Wild Mushroom and Cipollini Salad with Fresh Horseradish Dressing
Kale, Vegetable, and Spelt Berry Salad with Chive Vinaigrette
Stuffed Avocado with Quinoa Pilaf and Chipotle-Avocado Dressing
Seaweed Salad with Ginger-Sesame Dressing
Beet, Fennel, and Fig Salad with Cranberry-Sage Dressing
Blood Orange–Fennel Salad
Mediterranean Salad with Kalamata Olive Vinaigrette
Entrées
Stuffed Poblano Peppers
Spring Vegetable Risotto
Wild Mushroom and Spring Vegetable Fricassee
Herb-Marinated Grilled Vegetables
Moroccan-Spiced Chickpea Cakes
Saffron Ravioli with Wild Mushrooms and Cashew Cheese
Manicotti Rustica
Potato Gnocchi
Pan-Seared Pine Nut Pesto Tofu
Chile-Grilled Tofu with Avocado-Tomatillo Sauce
Live Lasagna
Tempeh Cakes
Tempeh with Mole Sauce
Nori-and Sesame-Crusted Seitan
Panko-Crusted Seitan Milanese
Sofrito-Seared Seitan
Seitan Piccata
Tamarind-Barbecued Seitan
Paella
Spaghetti and Seitan Wheatballs with Roasted Plum Tomato Sauce
Black Bean–Chipotle Burgers
Sides, Sauces, and Secrets
Barbecued Black-Eyed Peas
Granny Smith Coleslaw
Sweet Potato Mash
Roasted Fingerling Potatoes
Potato Cakes
Polenta Fries
Soba Noodles
Jasmine Rice
Quinoa-Vegetable Pilaf
Marinated Tempeh
Seitan Cutlets
Sautéed Royal Trumpet Mushrooms
Braised Green Beans
Gingered Sugar Snap Peas
Sautéed Swiss Chard
Creamed Spinach
Ginger-Soy Dipping Sauce
Roasted Plum Tomato Sauce
Red Bell Pepper–Curry Sauce
Roasted Red Bell Pepper and Tomato Sauce
Mint-Cilantro Chimichurri Sauce
Pesto
Zucchini Blossom Sauce
Edamame-Mint Sauce
Apricot Chutney
Cashew Crème Fraîche
Sage or Tarragon Aioli
Brunch
Chickpea Crepes
Wild Mushroom, Asparagus, and Spring Vegetable Crepes
Butternut Squash, Mushroom, and Sage Crepes
Home-Style Pancakes with Blueberry Butter
Sourdough French Toast
Tofu and Seitan Sausage Scramble
Mixed-Grain Waffles with Raspberry Butter
Desserts