Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication 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
Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication 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.
In this first cookbook, the chef and owners of Candle 79, Joy Pierson, Angel Ramos, and Jorge Pineda, share recipes from their acclaimed vegan restaurant in New York City. Their goal is to fuse healthy food with delicious eating, which is not the easiest thing to do when eschewing animal-based products. The main courses, which mostly rely on meat substitutes like seitan and tempeh, succeed by using intensely flavorful sauces such as red pepper-curry sauce or mint-cilantro chimichurri. Candle 79's salads are particularly well composed. Most have elaborate yet delicious dressings, such as cranberry sage dressing or a kalamata olive vinaigrette and unexpected components, such as crispy fried capers. A glossary of terms will help nonvegans and novices understand some of the more uncommon ingredients. Still, some recipes require items (like vegan chocolate chips) that may prove hard to get without ordering them online. Yet vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce. (Nov.)
Product Details
ISBN-13: 9781607740735
Publisher: Ten Speed Press
Publication date: 11/1/2011
Sold by: Random House
Format: eBook
Pages: 208
Sales rank: 175,274
File size: 19 MB
Note: This product may take a few minutes to download.
Meet the Author
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, and Good 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 candle79.com
Read an Excerpt
1: Amuse-Bouches and Appetizers
At Candle 79, we have developed an array of amuse-bouches and appetizers to amuse the palate and tantalize the taste buds. You can create these dishes at home and serve them as a first course or as small bites from a buffet or passed-around trays. Whether made for a family meal, a special-occasion dinner, or a cocktail party, they are always welcome treats and pair beautifully with wine and drinks. From savory, nutty-flavored roasted artichokes and crunchy, bite-sized arancini to simple avocado salsa and homemade hummus, these healthy, tasty bites are great fun to make and share with loved ones, friends, and family.
Heirloom Tomato–Avocado Tartare
This vibrant tartare, made with a raw mushroom ceviche, avocados, and ripe, juicy heirloom tomatoes, pops with all the tastes of summer. It is wonderful as an appetizer served with tortilla chips or crackers (our favorite is raw flaxseed crackers) or as a side dish for a summer barbecue. It’s very popular with raw food enthusiasts and carnivores alike.
1⁄4 pound oyster mushrooms, diced
1 shallot, thinly sliced
3 scallions, white and green parts, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 2 lemons
Sea salt and freshly ground pepper
1 pound heirloom tomatoes, seeded and diced
2 ripe avocados
2 cucumbers, peeled, halved, seeded, and cut into 1⁄4-inch dice
Tortilla strips, for garnish (see page 30)
Sprouts or microgreens, for garnish
Serves 4 to 6
In a small bowl, combine the mushrooms, shallot, scallions, olive oil, 2 tablespoons of the lemon juice, and salt and pepper to taste.
Put the tomatoes in a large bowl. Halve the avocados. Carefully press the blade of a sharp knife into the pit, twist, and pull gently to remove. Cut 1⁄4-inch slices horizontally and vertically into the flesh of the avocados to make medium-sized squares. Scoop out the flesh with a large spoon and add it to the tomatoes, along with the diced cucumbers.
Add the mushroom mixture and the remaining lemon juice to the tomato mixture. Gently mix with a large spoon, making sure not to mash the avocado. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for 30 minutes to 1 hour.
To serve, present the tartare in a bowl. You can also offer individual servings: pack the tartare into a 2-inch ring mold to shape it, then remove the mold. Garnish with the tortilla strips and sprouts and serve at once.
Table of Contents
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
Drinks 157
158 Apricot Spritzer
159 Elderberry Elixir
160 Ginger Ale
163 Coconut-Mint Frappé
165 Summer Sangria
166 Winter Spiced Sangria
167 Cherry Pie
168 Pomegranate Cosmo
169 Mango Margarita
170 French 79
172 The Grapevine
173 Ginger Rush
174 Sake Mojito Classico
174 Mixed Berry Sake Mojito
176 Cucumber-Basil Martini
179 Glossary
182 Resources
185 Acknowledgments
187 About the Authors
188 Index
193 Measurement Conversion Charts
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Overview
Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication 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