Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

239 Pages·2015·66.46 MB·English

by  Gena Hamshaw

Contents
Foreword by Amanda Hesser & Merrill Stubbs
Introduction
Vegan 101
BREAKFAST
Muesli
Coconut Quinoa Porridge with Toasted Almonds
Green Smoothie with Avocado
Go-To Pancakes
Date Nut Bread
Peach Crumble Coffee Cake
Tempeh and Sweet Potato Hash
Tofu Scramble
Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble
Breakfast Tostadas with Refried Black Beans and Cabbage Slaw
APPETIZERS & SNACKS
Five-Minute No-Bake Granola Bars
Baked Kale Chips
Crispy Roasted Chickpeas
Socca
Sesame Flax Crackers
Sweet Pea Hummus
Parsnip Fries with Spicy Harissa Mayonnaise
Polenta Squares with Sun-Dried Tomato and Walnut Tapenade
Summer Rolls with Spicy Peanut Sauce
SOUPS
Creamy Tomato Soup
Chilled Cucumber Soup with Mango Salsa
Gingered Carrot Bisque
Corn Chowder with Chive Oil
Miso Soup with Shiitakes, Soba, and Asparagus
Sweet Potato and Peanut Stew with Kale
Jamaican Jerk Chili with Quinoa and Kidney Beans
Smoky Black Bean and Sweet Potato Chili
SALADS
Greek Salad with Tofu Feta
Kale Salad with Kabocha Squash, Toasted Hazelnuts, and Pomegranate
Seeds
Heirloom Tomato and Golden Beet Panzanella
Snow Pea, Cabbage, and Mizuna Salad with Smoky Tempeh
French Lentil and Arugula Salad with Herbed Cashew Cheese
Roasted Cauliflower and Freekeh Salad
Quinoa Salad with Sweet Potatoes, Kale, and Pesto Vinaigrette
Wheat Berry and Green Bean Salad with Dried Cranberries and Celery
MAIN DISHES
Penne with Summer Squash, Corn, and Herbs
Orecchiette with Creamy Leeks and Broccoli Rabe
Butternut Squash Mac and Cheese
Asparagus, Arugula, and Pesto Pizza
Carrot and Fennel Pot Pie
Mushroom, Pecan, and Lentil Burgers
Zucchini Quinoa Cakes
Smoky Tempeh and Hummus Sandwiches
Lentil Sloppy Joes
Tempeh Kebabs with Barbecue Sauce
Roasted Ratatouille
Kabocha Squash and Tofu Curry
Eggplant Tagine with Millet and Preserved Lemon
Cauliflower and Oyster Mushroom Tacos
Mushroom, Chard, and Quinoa Enchiladas
DESSERTS
Ginger Roasted Pears with Vanilla Cream
Banana Chia Pudding
Chai-Spiced Bread Pudding
Blackberry Coconut Ice Cream
Cranberry Pistachio Biscotti
Perfect Pumpkin Pie
Raw Citrus Cheesecake
Double-Chocolate Brownies
Chocolate Cake with Chocolate Filling and Ganache
Mexican Chocolate Date Truffles
Basics
Acknowledgments
Index
Foreword
When it comes to cooking and eating, we subscribe to the credo of “eat
everything, and in moderation.” And if we’re being honest, we tend to
bristle at any regimen that hinges on the rejection of an entire class—or
classes—of food. Part of this is due to our upbringing, part to our past
experiences as adventurous eaters and food writers, and part to our beliefs
about what it means to eat healthily.
They say that as you get older you become more strident in your
convictions, but we like to think this is an area where we’ve loosened up a
little. In particular, we were wary of vegan cooking until not too long ago.
When Gena’s column, the New Veganism, first launched on Food52.com in
2012, it was with a primer on veganism and an accompanying recipe for raw
kale salad with lentils and apricot vinaigrette.
Clean and almost spare, Gena’s style ran in complete opposition to the
loving embrace we gave to cream and butter and crème fraîche—not to
mention steak—for so long. And this was a stance that our audience loved us
for, so we were unsure of how our readers would take a vegan column.
But Gena’s tolerant and graceful presentation of vegan cooking (and her use
of real, seasonal ingredients) made converts of us all, and the column
became one of our most widely read. This proved that our readers, like us,
were not only willing but eager to let go of their preconceived notions and
come along for the ride—whether they ate vegan all the time, or only for
Meatless Mondays, or just liked eating more vegetable-driven dishes (or just
more of Gena’s dishes, because they’re great).
We love that Gena’s angle isn’t always “look, you can make this, and it’s
We love that Gena’s angle isn’t always “look, you can make this, and it’s
vegan.” Her column champions the enthusiasm shared by the entire Food52
community for the act of coming together around food and cooking. And
she has an innate sense of what people actually want to eat.
Gena’s recipes are often standouts at our photo shoots. Her Date Nut Bread
(this page) was a hot topic in the office for days; other team favorites from
the book include Sweet Potato and Peanut Stew with Kale (this page),
Chilled Cucumber Soup with Mango Salsa (this page), Roasted Ratatouille
(this page), and her Go-To Pancakes (this page).
Even our most skeptical editors have now become the sort of people who
keep a block of tofu in their fridges at all times—although that fridge may
also contain anchovies or bacon or cheese or eggs. Or all five at once.
Over time, Gena has introduced us to things like nutritional yeast and
cashew cheese and made them feel like new, exciting additions to our
kitchens, rather than weird vegan substitutions. She was the first person to
write about tempeh on the site. And now it’s not so weird anymore.
Eating vegan is, at its best, less a rejection of certain foods and more an
embrace of foods that are bright and flavorful—as a bonus, they’re simply
healthy for you, too. As Gena shows us, challenging yourself to think more
expansively about these ingredients is gratifying for any cook, and will
forever change the landscape of your kitchen.
—Amanda Hesser & Merrill Stubbs