A sophisticated vegan cookbook from New York's acclaimed Candle 79 restaurant. Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers-vegan and omnivore alike-are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil…mehr
A sophisticated vegan cookbook from New York's acclaimed Candle 79 restaurant. Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers-vegan and omnivore alike-are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.
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
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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
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
