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ContentsAcknowledgments 8Introduction 11Ingredient Sourcing 15The Vegan Pantry 19The Well-Equipped Vegan Kitchen 27

Chapter 1 Morning Darjeeling Himalayan Railway Chai Tea 35Vegan Mary 36Breakfast Fries 41Multigrain Kutia with Almonds, Cherries, and

Chocolate 42Savory Breakfast Tarts 44Twenty-One-Hour Boule 47French Toast with Cardamom Pear Compote 50Breakfast Strata 53

Chapter 2 AfternoonLavender Lemonade 58Shandy 61Ginger Beer 63Dukkah with Rustic Bread 65Muhammara 68Hummus with Tahini 71Three Salsas with Homemade Tortilla Chips 74Ceviche de Vegan 77Jicama Salad 80Fava Bean Salad 83Tofu Caprese Stack 84Roasted Pepper Involtini 87Summer Rolls with Two Dipping Sauces 90Baked Ratatouille in Phyllo 93Garbanzo Bean and Tomato Soup 96Broiled Tofu, Carrots, and Shiitake

Mushrooms 99Sweet Crema with Berries and Chambord 102Orange and Saffron Paletas 105Ginger Pound Cake with Matcha Glaze 106Pistachio Olive Oil Cake 109

Chapter 3 eveningBlood Orange Margarita 114Mexican White Russian 117Garbanzo Bean Socca 119Parchment Flatbread Crackers 120(No) Cheese Plate 123Grilled Tofu Grape Leaves 125Yuba Spring Rolls 128Tomato and Three-Bean Salad 131Moroccan Orange Salad 134Brussels Sprout Slaw 137Lapsang Souchong Rice 138Nutty Mushroom Risotto 140Polenta with Wild Mushrooms,

Hazelnuts, and Figs 143Celery Root and Fennel Chowder 147Confused Artichoke Soup 148Roasted Brown Bag Vegetables 151Potato Torte 154Poblano Chiles Rellenos 157Eggplant Parma-Style 160Zucchini Lasagna with Pesto 162Seared Tofu with Date Barbecue Sauce 164Blueberry and Earl Grey Sorbet 167Espresso Gelato 168Basmati Rice Pudding 171

Chapter 4 LAte nightRosewater Hot Chocolate 174Lemon Verbena Bellini 175Lavender-Tangerine Martini 176Curried Chickpea Snack 178Spiced Nuts 180Vegan Tapas Plate 183Vanilla Coconut Flan 186Tea-Poached Pears in Caramel Sauce 188Chocolate-Tahini Timbales 191Piñon Tart 194

Chapter 5 very LAte nightLimoncello 198Shiso Leaf Martini 200Hazelnut Halvah 203Dates with Coffee Crema 204Maple-Chipotle Pecan Popcorn 206Chocolate Truffles 208Chocolate Sea Salt Tart 211Charoset Tart 214

Resources 216Index 220Table of Equivalents 224

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Peanut Dipping Sauce

5 MAkes 11⁄2 cups 6

1 tablespoon light sesame oil

1 small shallot, finely chopped

1 garlic clove, minced

1/2 jalapeño pepper, minced (seeded if you prefer a milder heat level)

1/2 cup unsalted smooth peanut butter

3/4 cup vegetable stock, preferably homemade (page 98)

1 tablespoon Veganshire Sauce (page 38)

3/4 teaspoon agave syrup

1 tablespoon fresh lime juice

1 teaspoon toasted sesame oil

Chopped roasted peanuts for garnish

In a small saucepan, heat the light sesame oil

over medium heat. Add the shallot, garlic, and

jalapeño and sauté until beginning to brown,

about 4 minutes. Stir in the peanut butter,

stock, Veganshire Sauce, and agave syrup and

simmer, stirring occasionally, for 5 minutes.

Let cool slightly.

Pour the mixture into a blender, blend until

smooth, adding a bit of water if the sauce is

too thick. Transfer to a serving bowl and stir in

the lime juice and toasted sesame oil. Sprinkle

with the chopped peanuts before serving.

Soy Dipping Sauce

5 MAkes About 1⁄2 cup 6

1/4 cup soy sauce

1/4 cup rice wine vinegar

1 tablespoon thinly sliced scallions (white and green parts)

In a small bowl, combine the soy sauce,

vinegar, and scallions and stir until well mixed.

Serve immediately.

Baked Ratatouillei n p h y l l o

Ratatouille, the darling of dinner parties in the 1970s, stages a comeback. In this

updated version, France meets Greece as savory eggplant, zucchini, and toma-

toes are sandwiched between layers of flaky phyllo dough. Phyllo (sometimes

spelled filo) is the delicate, paper-thin dough commonly used in Middle Eastern

desserts such as baklava, but it’s also a natural for savory dishes such as this.

5 serves 6 to 8 6

6 tablespoons extra-virgin olive oil, or as needed

1 medium yellow onion, halved and thinly sliced

4 garlic cloves, minced

1 large eggplant, unpeeled, cut into 1/2-inch dice

3 medium zucchini, cut into 1/2-inch dice

11/2 pounds plum tomatoes, peeled and seeded (see Tip) and cut into 1/2-inch dice

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

Twelve 12-by-17-inch phyllo sheets, thawed if frozen

In a large skillet, heat 3 tablespoons of the

olive oil over medium heat. Add the onion and

sauté until translucent, about 5 minutes. Add

the garlic and sauté for 30 seconds. Add the

eggplant and zucchini and sauté until all of the

vegetables are tender, about 10 minutes. Stir in

the tomatoes, salt, and pepper; lower the heat;

and simmer, stirring occasionally, until most of

the liquid has evaporated, 5 to 8 minutes. Stir in

the parsley and dill and remove from the heat.

Position a rack in the middle of the oven

and preheat the oven to 425°F. Coat a 9-by-

13-inch baking pan with some of the remaining

olive oil.


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Unroll the phyllo and trim the sheets to

just fit inside the pan, then cover with plastic

wrap and a damp kitchen towel to keep them

from drying out. Keeping the remaining sheets

covered, put one sheet on a clean work sur-

face and use a pastry brush to gently coat with

some of the remaining olive oil. Put a second

sheet on top and brush with more olive oil.

Repeat until you have a stack of six sheets

brushed with olive oil. Set aside and repeat,

creating a second stack of six sheets brushed

with olive oil.

Carefully transfer one of the phyllo stacks

into the prepared pan and spoon the vegeta-

bles on top, spreading the mixture in an even

layer. Cover with the second stack of phyllo

sheets. Brush the top sheet of phyllo with a

bit more olive oil.

Bake for about 20 minutes, until the top is

golden brown. Remove from the oven and let

sit for 5 minutes. Use a sharp knife to cut the

pastry into squares. Serve right away.

tip: To seed the tomatoes, bring a large saucepan of water to a boil.

Score a small X in the bottom of each tomato with a knife. Put the

tomatoes in the boiling water and blanch for 1 minute. Remove them

with a slotted spoon. When cool enough to handle, slip off the skins,

cut the tomatoes in half, and scoop out seeds.

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