Table Of ContentPure Vegan
Pure Vegan
70 Recipes for Beautiful Meals and Clean Living
by Joseph Shuldiner
photographs by Emily Brooke Sandor and Joseph Shuldiner
Text copyright © 2012 by Joseph Shuldiner. Designed by Joseph Shuldiner
Photographs copyright © 2012 by Emily Brooke Sandor and Typesetting by Helen Lee
Joseph Shuldiner. Prop styling by Dani Fisher
Food styling by Basil Friedman
All rights reserved. No part of this book may be reproduced
in any form without written permission from the publisher. The photographers wish to thank the following compa-
nies for their assistance in the production of this book:
Library of Congress Cataloging-in-Publication Data available.
Melissa’s Produce, Earth Balance, Chado Tea Room,
eISBN 978-1-4521-0873-5
GreenBar Collective, TableArt, Diamond Foam & Fabric,
and Cisco Home.
Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com
Contents
Acknowledgments 8 CHAPTER 2 AFTERNOON
Introduction 11 Lavender Lemonade 58
Ingredient Sourcing 15 Shandy 61
The Vegan Pantry 19 Ginger Beer 63
The Well-Equipped Vegan Kitchen 27 Dukkah with Rustic Bread 65
Muhammara 68
CHAPTER 1 MORNING
Hummus with Tahini 71
Darjeeling Himalayan Railway Chai Tea 35
Three Salsas with Homemade Tortilla Chips 74
Vegan Mary 36
Ceviche de Vegan 77
Breakfast Fries 41
Jicama Salad 80
Multigrain Kutia with Almonds, Cherries, and
Fava Bean Salad 83
Chocolate 42
Tofu Caprese Stack 84
Savory Breakfast Tarts 44
Roasted Pepper Involtini 87
Twenty-One-Hour Boule 47
Summer Rolls with Two Dipping Sauces 90
French Toast with Cardamom Pear Compote 50
Baked Ratatouille in Phyllo 93
Breakfast Strata 53
Garbanzo Bean and Tomato Soup 96
Broiled Tofu, Carrots, and Shiitake
Mushrooms 99
Sweet Crema with Berries and Chambord 102
Orange and Saffron Paletas 105
Ginger Pound Cake with Matcha Glaze 106
Pistachio Olive Oil Cake 109
CHAPTER 3 EVENING CHAPTER 4 LATE NIGHT
Blood Orange Margarita 114 Rosewater Hot Chocolate 174
Mexican White Russian 117 Lemon Verbena Bellini 175
Garbanzo Bean Socca 119 Lavender-Tangerine Martini 176
Parchment Flatbread Crackers 120 Curried Chickpea Snack 178
(No) Cheese Plate 123 Spiced Nuts 180
Grilled Tofu Grape Leaves 125 Vegan Tapas Plate 183
Yuba Spring Rolls 128 Vanilla Coconut Flan 186
Tomato and Three-Bean Salad 131 Tea-Poached Pears in Caramel Sauce 188
Moroccan Orange Salad 134 Chocolate-Tahini Timbales 191
Brussels Sprout Slaw 137 Piñon Tart 194
Lapsang Souchong Rice 138
CHAPTER 5 VERY LATE NIGHT
Nutty Mushroom Risotto 140
Limoncello 198
Polenta with Wild Mushrooms,
Shiso Leaf Martini 200
Hazelnuts, and Figs 143
Hazelnut Halvah 203
Celery Root and Fennel Chowder 147
Dates with Coffee Crema 204
Confused Artichoke Soup 148
Maple-Chipotle Pecan Popcorn 206
Roasted Brown Bag Vegetables 151
Chocolate Truffles 208
Potato Torte 154
Chocolate Sea Salt Tart 211
Poblano Chiles Rellenos 157
Charoset Tart 214
Eggplant Parma-Style 160
Zucchini Lasagna with Pesto 162
Resources 216
Seared Tofu with Date Barbecue Sauce 164
Index 220
Blueberry and Earl Grey Sorbet 167
Table of Equivalents 224
Espresso Gelato 168
Basmati Rice Pudding 171
Acknowledgments
Not a single page of this book would have While on the subject of Chronicle Books,
been possible without the help, guidance, you wouldn‘t be reading this if editorial director
and support of so many people, and every Bill LeBlond hadn‘t believed in me and guided
page bears their imprint. The most significant this project to fruition. From there, my patient
imprint belongs to my partner and muse, Bruce editor Sarah Billingsley cheerfully sifted my
Schwartz, and it permeates every aspect of this prose. Our easy back and forth was one of the
book, which he believed in even before I did. great pleasures of writing this book.
His abundant love and encouragement helped I also owe a big thank you to my creative
me to enjoy the successes and get me through crew, lovingly referred to as “Team Vegan.”
the mishaps and bad ideas that got tossed First, Emily Sandor, who originally introduced
out. His keen intuition and judgment became me to Sue Campoy and who also inspired me
my litmus test whenever I needed a personal to begin photographing food myself. She has
arbitrator of style, tone, or simply a kitsch-alert. been a great teacher and photo partner. The
I would also be remiss if I didn’t mention the rest of my styling team was equally fantastic:
never-ending sink of dishes he constantly Basil Friedman (food) and Dani Fisher (props)
cleaned; only teasing that he wanted me to are the food equivalent of a celebrity’s posse.
give him honorable mention for it. They made all the dishes camera-ready for
Many events led me to writing this cook- their close-ups and were a joy to work with.
book and one of the most influential was having Assisting all our efforts were David Kiang,
met Susan Campoy. Sue was the owner of photo and digital technician; John Galanga,
Julienne, the famed restaurant in San Marino, food styling; and Bella Foster, prop styling.
a ‘burb of Los Angeles. We worked together Early on when I was envisioning the reci-
closely for two years to produce her Cooking pes, I turned to Christine Moore, owner of
with Julienne book. Sue showed me how to Little Flower Candy Co. and her pastry chef
be fearless and not stop at anything to get Harriet Han Hayes for guidance with vegan
things just right. baking. They graciously welcomed me into
Early on, when this book was just an the café’s kitchen to help me “veganize” a
unpolished idea, Kirsten Muenster and few of my ideas. The Pistachio Olive Oil Cake
Joseph Ternes heaped on the encouragement and Chocolate-Tahini Timbales were products
and excitement I needed to propose this to of our late nights together. I consider Little
Chronicle, and that is the best kind of support Flower my satellite office and have held
one could receive from friends. countless business meetings there when
8
PURE VEGAN
my kitchen was too full of dishes. (And thank and many were not. Regardless, the most
you Christine, Harriet, and Robert for your frequent response from their experience was
80-proof coffee!) “I served this to guests and they had no idea
Creative vegan breakfast recipes are chal- it was vegan.” That was the best feedback
lenging in my opinion, but with the help of I could have heard.
Chef Nick Coe’s Kutya recipe, my mornings Ingredient sourcing was one of the impor-
are much more exciting. When I heard that this tant components in creating the recipes and
Eastern European dish was being served at his I want to thank a few of the distributors and
Black Cat Bakery in Los Angeles, I asked Nick producers for supplying ingredients during the
for the recipe, which he graciously shared. many days of recipe development and photo
Once the recipes were written, I depended shoots: Melissa’s Produce, Earth Balance,
on the feedback from an amazing group of Chado Teas, and GreenBar Collective.
home recipe testers. These home cooks Many of the photographs in this book
were an amalgamation of friends, friends of would not have been possible without the
friends, and a few Facebook acquaintances. warm generosity of Gloria Putnam and Stephen
Thank you James Aarons, Bob Brady and Kent Rudicel for allowing us into their home, and his-
Kirkpatrick, Cynthia Campoy-Brophy, Jennie torical monument, the Zane Grey Estate; Greta
Cook, Reed Davis, Merion Estes, Ashley Dunlap, the South Pasadena Farmers’ Market
Gish, Megan Hobza and the Veganistas col- manager for letting us run rampant through the
lective, Courtney Hopkins, Gary Jackemuk, market aiming our lens anywhere we wanted;
Karen Klemens, Erik Knudsen and Kelly the Vartan family and their spice-filled Middle
Coyne, Tawnia Litwin, Stephen Rudicel and Eastern emporium, Vartans Family Groceries;
Gloria Putnam, Anne Schick, Heidi Spiegal, and also the fecundity of rare and hard to find
Nancy Sutor, Judith Teitelman and Aaron mushrooms on display at Dirk Herman’s LA
Paley, and Michele Zack. Many of the testers FungHi weekly market booth. (Mushrooms are
reside in different cities and our relationships the vegan’s caviar!)
were strictly via email and photos. My high I also want to thank Blake Little for my
school friend Heidi even tested recipes from author’s portrait, Leslie Aiken for her emer-
Thionville, France, regaling me with stories gency manuscript doctoring, and all of you
of how she had to hunt down many of the who have been following the progress of Pure
ingredients. My best buddies Bob and Kent Vegan as it was being created.
went as far as to shoot a video of their dinner My hope is that this is only the beginning
party in New Mexico comprised exclusively of and that everyone who helped with this book
Pure Vegan recipes they were testing (show will come along for the next adventure. Please
offs . . .). Many of the testers were vegans, accept my heartfelt gratitude, one and all.
9
ACkNowlEdGmENTs
