Pure Vegan: 70 Recipes for Beautiful Meals and Clean... (PDF) (2024)

Page 1

Page 2

Page 3

Page 4

ContentsIntroductionIngredient SourcingThe Vegan PantryThe Well-Equipped Vegan KitchenChapter 1 MorningDarjeeling Himalayan Railway Chai TeaVegan MaryBreakfast FriesMultigrain Kutia with Almonds, Cherries, and ChocolateSavory Breakfast TartsTwenty-One-Hour BouleFrench Toast with Cardamom Pear CompoteBreakfast StrataChapter 2 AfternoonLavender LemonadeShandyGinger BeerDukkah with Rustic BreadMuhammaraHummus with TahiniThree Salsas with Homemade Tortilla ChipsCeviche de VeganJicama SaladFava Bean SaladTofu Caprese StackRoasted Pepper InvoltiniSummer Rolls with Two Dipping SaucesBaked Ratatouille in PhylloGarbanzo Bean and Tomato Soup

Page 5

Broiled Tofu, Carrots, and Shiitake MushroomsSweet Crema with Berries and ChambordOrange and Saffron PaletasGinger Pound Cake with Matcha GlazePistachio Olive Oil CakeChapter 3 EveningBlood Orange MargaritaMexican White RussianGarbanzo Bean SoccaParchment Flatbread Crackers(No) Cheese PlateGrilled Tofu Grape LeavesYuba Spring RollsTomato and Three-Bean SaladMoroccan Orange SaladBrussels Sprout SlawLapsang Souchong RiceNutty Mushroom RisottoPolenta with Wild Mushrooms, Hazelnuts, and FigsCelery Root and Fennel ChowderConfused Artichoke SoupRoasted Brown Bag VegetablesPotato TortePoblano Chiles RellenosEggplant Parma-StyleZucchini Lasagna with PestoSeared Tofu with Date Barbecue SauceBlueberry and Earl Grey SorbetEspresso GelatoBasmati Rice PuddingChapter 4 Late NightRosewater Hot ChocolateLemon Verbena Bellini

Page 6

Lavender-Tangerine MartiniCurried Chickpea SnackSpiced NutsVegan Tapas PlateVanilla Coconut FlanTea-Poached Pears in Caramel SauceChocolate-Tahini TimbalesPiñon TartChapter 5 Very Late NightLimoncelloShiso Leaf MartiniHazelnut HalvahDates with Coffee CremaMaple-Chipotle Pecan PopcornChocolate TrufflesChocolate Sea Salt TartCharoset TartResourcesIndexTable of Equivalents

Page 7

AcknowledgmentsNot a single page of this book would have been possible without the help,guidance, and support of so many people, and every page bears their imprint.The most significant imprint belongs to my partner and muse, Bruce Schwartz,and it permeates every aspect of this book, which he believed in even before Idid. His abundant love and encouragement helped me to enjoy the successes andget me through the mishaps and bad ideas that got tossed out. His keen intuitionand judgment became my litmus test whenever I needed a personal arbitrator ofstyle, tone, or simply a kitsch-alert. I would also be remiss if I didn’t mention thenever-ending sink of dishes he constantly cleaned; only teasing that he wantedme to give him honorable mention for it.Many events led me to writing this cookbook and one of the mostinfluential was having met Susan Campoy. Sue was the owner of Julienne, thefamed restaurant in San Marino, a ‘burb of Los Angeles. We worked togetherclosely for two years to produce her Cooking with Julienne book. Sue showedme how to be fearless and not stop at anything to get things just right.Early on, when this book was just an unpolished idea, Kirsten Muenster andJoseph Ternes heaped on the encouragement and excitement I needed to proposethis to Chronicle, and that is the best kind of support one could receive fromfriends.While on the subject of Chronicle Books, you wouldn’t be reading this ifeditorial director Bill LeBlond hadn’t believed in me and guided this project tofruition. From there, my patient editor Sarah Billingsley cheerfully sifted myprose. Our easy back and forth was one of the great pleasures of writing thisbook.I also owe a big thank you to my creative crew, lovingly referred to as“Team Vegan.” First, Emily Sandor, who originally introduced me to SueCampoy and who also inspired me to begin photographing food myself. She hasbeen a great teacher and photo partner. The rest of my styling team was equallyfantastic: Basil Friedman (food) and Dani Fisher (props) are the food equivalentof a celebrity’s posse. They made all the dishes camera-ready for their close-upsand were a joy to work with. Assisting all our efforts were David Kiang, photoand digital technician; John Galanga, food styling; and Bella Foster, prop

Page 8

and digital technician; John Galanga, food styling; and Bella Foster, propstyling.Early on when I was envisioning the recipes, I turned to Christine Moore,owner of Little Flower Candy Co. and her pastry chef Harriet Han Hayes forguidance with vegan baking. They graciously welcomed me into the café’skitchen to help me “veganize” a few of my ideas. The Pistachio Olive Oil Cakeand Chocolate-Tahini Timbales were products of our late nights together. Iconsider Little Flower my satellite office and have held countless businessmeetings there when my kitchen was too full of dishes. (And thank youChristine, Harriet, and Robert for your 80-proof coffee!)Creative vegan breakfast recipes are challenging in my opinion, but withthe help of Chef Nick Coe’s Kutya recipe, my mornings are much more exciting.When I heard that this Eastern European dish was being served at his Black CatBakery in Los Angeles, I asked Nick for the recipe, which he graciously shared.Once the recipes were written, I depended on the feedback from an amazinggroup of home recipe testers. These home cooks were an amalgamation offriends, friends of friends, and a few Facebook acquaintances. Thank you JamesAarons, Bob Brady and Kent Kirkpatrick, Cynthia Campoy-Brophy, JennieCook, Reed Davis, Merion Estes, Ashley Gish, Megan Hobza and theVeganistas collective, Courtney Hopkins, Gary Jackemuk, Karen Klemens, ErikKnudsen and Kelly Coyne, Tawnia Litwin, Stephen Rudicel and Gloria Putnam,Anne Schick, Heidi Spiegal, Nancy Sutor, Judith Teitelman and Aaron Paley,and Michele Zack. Many of the testers reside in different cities and ourrelationships were strictly via email and photos. My high school friend Heidieven tested recipes from Thionville, France, regaling me with stories of how shehad to hunt down many of the ingredients. My best buddies Bob and Kent wentas far as to shoot a video of their dinner party in New Mexico comprisedexclusively of Pure Vegan recipes they were testing (show offs…). Many of thetesters were vegans, and many were not. Regardless, the most frequent responsefrom their experience was “I served this to guests and they had no idea it wasvegan.” That was the best feedback I could have heard.Ingredient sourcing was one of the important components in creating therecipes and I want to thank a few of the distributors and producers for supplyingingredients during the many days of recipe development and photo shoots:Melissa’s Produce, Earth Balance, Chado Teas, and GreenBar Collective.Many of the photographs in this book would not have been possible without

Page 9

Many of the photographs in this book would not have been possible withoutthe warm generosity of Gloria Putnam and Stephen Rudicel for allowing us intotheir home, and historical monument, the Zane Grey Estate; Greta Dunlap, theSouth Pasadena Farmers’ Market manager for letting us run rampant through themarket aiming our lens anywhere we wanted; the Vartan family and their spice-filled Middle Eastern emporium, Vartans Family Groceries; and also thefecundity of rare and hard to find mushrooms on display at Dirk Herman’s LAFungHi weekly market booth. (Mushrooms are the vegan’s caviar!)I also want to thank Blake Little for my author’s portrait, Leslie Aiken forher emergency manuscript doctoring, and all of you who have been followingthe progress of Pure Vegan as it was being created.My hope is that this is only the beginning and that everyone who helpedwith this book will come along for the next adventure. Please accept my heartfeltgratitude, one and all.