Candle Cafe Cookbook: Over 150 Enlightened Recipes from New York's Renowned Vegan Restaurant

Overview

It's hard enough to satisfy choosy diners at a hot New York restaurant—imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.

The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas...

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Overview

It's hard enough to satisfy choosy diners at a hot New York restaurant—imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.

The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special—Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.

With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

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Product Details

  • ISBN-13: 9780609809815
  • Publisher: Crown Publishing Group
  • Publication date: 7/22/2003
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 240
  • Sales rank: 386,285
  • Product dimensions: 7.31 (w) x 9.07 (h) x 0.70 (d)

Meet the Author

JOY PIERSON is co-owner and recipe developer of the Candle Cafe. A nutrition counselor and regular spokeswoman on vegetarian eating, she has appeared on Good Day New York and Food Network.

BART POTENZA is co-owner of the Candle Cafe. He founded its predecessor, the Healthy Candle, in 1986.

Both authors live in New York.

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Read an Excerpt

Portobello and Red Pepper Quesadillas

serves 4

These quesadillas are perfect for a party. You can serve them as an appetizer, or cut them into smaller wedges for the perfect portable finger food. They're also great when you want a light bite along with soup or salad. The bean purée can be prepared well ahead of time and works with almost any kind of bean.

Bean purée

1 cup white, black, or pinto beans
1 1-inch piece of kombu
1 minced garlic clove, or 1/2 teaspoon garlic powder
1/2 teaspoon chili or chipotle powder
1/2 teaspoon sea salt
1 teaspoon fresh lime juice
2 tablespoons chopped cilantro

Quesadilla filling

2 large portobello mushrooms, thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
1 tablespoon olive oil
Sea salt
Freshly ground black pepper
2 12-inch flour tortillas
1 small red onion, very thinly sliced
2/3 cup grated soy cheese

1. First, prepare the bean purée. Pick over and rinse the beans and put them in a bowl with the piece of kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to 8 hours or overnight.

2. Drain the beans, reserving the kombu, and transfer them both to a soup pot. Add 6 cups of water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender. Drain and set aside, reserving about a cup of cooking liquid.

3. Transfer the beans to a food processor or blender. Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth. Taste and adjust the seasonings. The purée can be made up to 3 days ahead of time and kept in the refrigerator.

4. Preheat the oven to 350°F.

5. Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste. Place on a baking sheet in a single layer and roast for 30 to 45 minutes. Set aside.

6. Assemble the quesadillas: Spread a thin layer of the bean purée onto a tortilla. Top with half the roasted mushroom-pepper mixture and half the onion slices. Sprinkle half the cheese over the vegetables and repeat with the second tortilla. Fold the tortillas in half.

7. Bake the quesadillas until warmed through, about 15 minutes, turning once. Or, for a crisper result, broil or grill the quesadillas for about 5 minutes per side. Cut into quarters and serve at once.

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First Chapter

Portobello and Red Pepper Quesadillas

serves 4

These quesadillas are perfect for a party. You can serve them as an appetizer, or cut them into smaller wedges for the perfect portable finger food. They're also great when you want a light bite along with soup or salad. The bean purée can be prepared well ahead of time and works with almost any kind of bean.

Bean purée

1 cup white, black, or pinto beans
1 1-inch piece of kombu
1 minced garlic clove, or 1/2 teaspoon garlic powder
1/2 teaspoon chili or chipotle powder
1/2 teaspoon sea salt
1 teaspoon fresh lime juice
2 tablespoons chopped cilantro

Quesadilla filling

2 large portobello mushrooms, thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
1 tablespoon olive oil
Sea salt
Freshly ground black pepper
2 12-inch flour tortillas
1 small red onion, very thinly sliced
2/3 cup grated soy cheese

1. First, prepare the bean purée. Pick over and rinse the beans and put them in a bowl with the piece of kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to 8 hours or overnight.

2. Drain the beans, reserving the kombu, and transfer them both to a soup pot. Add 6 cups of water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender. Drain and set aside, reserving about a cup of cooking liquid.

3. Transfer the beans to a food processor or blender. Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth. Taste and adjust the seasonings. The purée canbe made up to 3 days ahead of time and kept in the refrigerator.

4. Preheat the oven to 350°F.

5. Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste. Place on a baking sheet in a single layer and roast for 30 to 45 minutes. Set aside.

6. Assemble the quesadillas: Spread a thin layer of the bean purée onto a tortilla. Top with half the roasted mushroom-pepper mixture and half the onion slices. Sprinkle half the cheese over the vegetables and repeat with the second tortilla. Fold the tortillas in half.

7. Bake the quesadillas until warmed through, about 15 minutes, turning once. Or, for a crisper result, broil or grill the quesadillas for about 5 minutes per side. Cut into quarters and serve at once.
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Sort by: Showing all of 12 Customer Reviews
  • Anonymous

    Posted May 17, 2007

    Not for beginners

    While I love how this cookbook is organized, divided into chapters, and then at the beginning of each chapter there is an entire list of every receipe in that chapter, this book still has many flaws. First of all, it does not explain anything about veganism and how one can eat a complete diet and still get all the required nutrition, vitamins, minerals, etc... The book called for many ingredients I have not heard of. Besides a simple glossary in the back that defines these exotic ingredients, there are no suggestions on where to buy these.

    2 out of 3 people found this review helpful.

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  • Anonymous

    Posted December 28, 2006

    #1 go to cookbook in my kitchen

    The only thing better than a recipe from the cookbook is going to visit the Candle Cafe in person in NYC. We have fallen in love with so many dishes, but the tofu club sandwich is a HUGE hit in my house and gets a thumbs up, especially from my 5 year old son. This cookbook helps keep us sane in between visits to the author's outstanding restaurants. Buy it, you won't regret it and you will wonder what you ever did without it.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted August 28, 2005

    RECIPES THAT TASTE SO GOOD.

    I have made so many of the wonderful recipes in this book, and they always turn out well. A great selection, especially the lemon poppy seed muffins. Delicious. A definite required book for all kitchens...vegan or otherwise!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted May 27, 2010

    I Also Recommend:

    Fantastic representations from a top notch Vegan spot

    The recipes in this cook book are easy to implement, variegated in style and fine interpretations from the menu of one of the best vegan restaurants in New York City. The recipe for Vegan Mayo will make you regret ever buying any of that store bought junk. Unlike other vegan cookbooks, like Ronnen's Conscious Cook, these recipes are simple and easy to follow. Aside from a sea vegetable or two, there are no curve balls here. Definitely a big value here. I normally do not go in for cookbooks with so few pictures, but these recipes hardly need visual representation, they are so straightforward and well done.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 30, 2008

    Buy it!

    Great option for someone following a vegan diet or just for different ideas for a meat-eater. Easy directions that most anyone can follow, and foods with FLAVOR! Nice to find a practicle cookbook without too many ingredients!

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