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Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic
     

Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic

by Joy Tienzo
 

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Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm

Overview

Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise. A wider culinary horizon with internationally inspired dishes is offered—ideal for creating cuisine that allows people, animals, and the environment to thrive. With planned menus for all occasions; clear symbols for raw, low-fat, soy-free, and wheat-free recipes; and a section on making basics such as seitan and nondairy milks, this is an essential handbook for those interested in cooking the very best vegan food.

Editorial Reviews

From the Publisher

“Gives vegans the option of choosing exotic and extraordinary recipes for special dinner preparations or simpler yet imaginative creations for day-to-day meal planning. Whether you're looking for everyday vegan fare or exquisite vegan dining, Tienzo serves it up with culinary flair!”  —Dreena Burton, author, Eat, Drink, & Be Vegan

“Every time I look at glossy food photography, I think of Joy's cookbook and how she's already managed a stellar vegan version of it. Veganism discovers its abundance in here.” Dino Sarma, author, Alternative Vegan

"This book is a treasure trove of recipes and culinary insights from around the world. If you'd like to radically expand your vegan repertoire, Cook, Eat, Thrive is the book for you." —www.WorldPeaceDiet.org

"Readers tired of novelty or single-subject vegan cookbooks will appreciate this balanced collection, which provides menus for many occasions (e.g., Kid-Friendly Dinner; French Bistro Supper; Vegan Wedding Fare)." —Library Journal (June 15, 2012)

"I found this cookbook to be user-friendly. Many of the recipes are fairly basic while others allow home cooks to expand their culinary wings and take flight." —www.TucsonCitizen.com

"First-time cookbook author Joy Tienzo makes the process of enjoying food blissfully simple with Cook, Eat, Thrive. Fingers crossed for a second course (and by 'course,' we definitely mean book!)." —VegNews (July 2012)

"This is a simple, basic, yet excellent vegan cookbook without unnecessary fluff and filling. This book is about creating global dishes while eating locally." —City Book Review (August 2012)

Library Journal
Blogger, traveler, and pastry cook Tienzo's (joytienzo.com) approach to veganism ditches fake cheese and other imitation products in favor of natural ingredients such as nuts, seeds, and seaweed. The "Chèvre" in her Red Pepper-Chèvre Frittata is made from pureed raw cashews, agar flakes, and tahini. Likewise, her desserts are refreshingly free of strange-sounding egg and dairy replacements. For readers with special diets, there are symbols identifying raw, low fat, soy-free, and wheat-free recipes. VERDICT Readers tired of novelty or single-subject vegan cookbooks will appreciate this balanced collection, which provides menus for many occasions (e.g., Kid-Friendly Dinner; French Bistro Supper; Vegan Wedding Fare).

Product Details

ISBN-13:
9781604867015
Publisher:
PM Press
Publication date:
02/01/2012
Series:
Tofu Hound Press
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
256
File size:
4 MB

Read an Excerpt

Cook, Eat, Thrive

Vegan Recipes from Everyday to Exotic


By Joy Tienzo

PM Press

Copyright © 2012 Joy Tienzo
All rights reserved.
ISBN: 978-1-60486-701-5



CHAPTER 1

Drinks

From smoothies that start the day to nightcaps that finish it, drinks announce and define the meals we share. Whether you choose a refreshing cocktail to enliven a party, or a sultry hot chocolate to share with someone you love, these concoctions will set the tone for your best occasions.


Basic Nut Milk

Makes about 2 cups


Commercial nondairy milks can be heavily processed and laden with sugar. This version is raw, mildly sweet, and very simple.

Use this anywhere nondairy milk is needed — it works in all of this book's recipes. For a creamier drink with a boost of omegas, add 1 teaspoon flax or chia seeds along with the nuts.

2 cups water
¼ cup almonds
¼ cup cashews
1 teaspoon agave nectar or 1 date
Pinch of sea salt


Combine all ingredients in the jar of a blender and soak at least 2 hours, or overnight in the refrigerator.

Blend as smooth as possible; this may take several minutes. Strain through a straining bag or a fine sieve into a jar, and adjust the sweetener if necessary. The milk will keep, refrigerated, for up to 3 days.

* * *

Super Seed Milk

Makes about 2 cups


Made with barley, flax (telba), or sunflower (suff), the seed- and nut-based drinks of Ethiopia are refreshingly creamy and served cold (nice over ice).

This calcium- and omega-packed version can be enjoyed over ice, on cereal, or as a base for smoothies. Unlike conventional milks, it contains no soy or nuts, and is a good choice for those avoiding these common allergens. Toss the ingredients into a blender the evening before you make it, and whiz it up in the morning. Nothing could be simpler.

2 cups water
¼ cup sunflower seeds
2 tablespoons sesame seeds
2 tablespoons shelled hemp seeds
1 tablespoon flaxseeds
1 tablespoon agave nectar or 1 date
Pinch of sea salt
Pinch of cinnamon (optional)


Combine all ingredients in the jar of a blender and soak for at least 2 hours, or overnight in the refrigerator.

Blend as smooth as possible; this may take several minutes. Strain through a straining bag or a fine sieve into a jar. The milk will keep, refrigerated, for up to 3 days.

* * *

Orange Cream Green Smoothie

Makes 1 smoothie


Much as I love leisurely brunches, a quick and healthy smoothie is my usual morning drink. Using this flavor combination, the green taste is almost indistinguishable, made so by a fresh orange punch. It's also a great way to get more greens into children, who love its snappy green color. If you're new to green smoothies, start with a smaller amount of spinach and add more next time.

1 banana, frozen
Juice of 1 orange
½ teaspoon orange zest (just estimate; it's about a quarter of the orange's skin)
Generous handful (l to 2 cups) spinach
½ cup water
1 cup ice


Combine all ingredients in a blender until completely smooth. Drink.

* * *

Strawberry-Apple Virgin

Makes 4 servings


This alcohol-free libation is perfect for your teetotaling celebrations. Lime juice and Granny Smith apples add tartness, while frozen strawberries are reminiscent of a daiquiri or margarita. Filled with fresh fruit and juice, it's a healthy, refreshing addition to any cocktail party.

The Virgin is best made with freshly juiced green apples. If you don't have a juicer or juice bar nearby, purchase "fresh pressed" apple juice and use the substitution below. Avoid regular filtered, pasteurized apple juice, as the end result will be completely different.

Margarita salt, for serving (optional)
1½ cups fresh green apple juice (from 3 to 4 Granny Smith apples), or 1½ cups fresh-pressed apple juice plus 1 teaspoon fresh lime or lemon juice
2 cups frozen strawberries
1 ½ cups ice
¼cup fresh lime juice
½ teaspoon lime zest (about 1½ a lime)
2 tablespoons agave nectar
1/8 teaspoon sea salt


Run a lime rind around the rim of four serving glasses, and dip them into the margarita salt. Transfer to the freezer to chill.

Combine everything in a blender and process until very smooth. If you prefer a thinner drink, add additional water or juice by the tablespoon. Pour into the prepared glasses and serve immediately.

* * *

For raw use raw agave nectar and unpasteurized juice


Bloody Mary

Makes 1 drink


Serve this at your next brunch: multiply the quantities by your number of guests and allow them to help themselves from a large pitcher at the table.

3/4 cup tomato juice
2 tablespoons vodka
Juice of ½ lime or lemon
½ teaspoon grated fresh horseradish
Generous pinch of black pepper
Pinch of sea salt
1 to 3 dashes hot sauce
1 short celery stick, leaves included, for serving


Whisk together all ingredients. Serve over ice, garnished with a celery stick.


Limoncello Slush

Makes 2 large drinks


Limoncello, a lemon-infused liqueur, can be made at home by soaking lemon rinds with sugar and vodka. This summery drink has the clean bite of the liqueur, without the wait.

1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon lightly packed lemon zest
3 tablespoons agave nectar or Simple Syrup (page 186)
3 tablespoons vodka
½ cup water
3 cups ice
Pinch of sea salt


Process all ingredients in a blender until completely smooth. Pour into 2 glasses and garnish with lemon slices, if desired.

* * *

Hibiscus Cooler

Makes 2 drinks


When the weather is hot, few things are lovelier than cold gin and tangy hibiscus over ice. Drink this rosy blend after a day of yard work, when you're covered in sweat and smudges of earth. Whether sipped on a wraparound porch or a fire escape, it tastes infinitely better when enjoyed outside.

To brew hibiscus tea, pour boiling water over dried hibiscus flowers in a ratio of 1 cup to 1 heaping teaspoon. Allow it to steep 5 minutes, strain, and chill in the refrigerator.

If you can't find loose hibiscus blossoms, substitute tea in which hibiscus is the main ingredient. (Tazo Passion or Celestial Seasonings Red Zinger are fine choices.)

2 cups cold hibiscus tea
2 ounces gin
½ teaspoon orange flower water
1 tablespoon agave nectar or Simple Syrup (page 186)
2 orange slices, for garnish


Combine tea, gin, orange flower water, and agave nectar or syrup in a cocktail shaker or lidded glass jar full of ice, and shake until thoroughly mixed. Strain into 2 chilled, ice-filled glasses. Serve immediately, garnished with orange slices.

* * *

White Melon Sangria

Makes 2 large pitchers full


Spend some time at a farmer's market this summer, walking among the juice-heavy fruit and grassy herbs, and choose several melons in blushing shades of pale green, orange, and pink. After you've scooped out enough melon for the recipe, hack the rest up roughly. Stand outside and eat heartily, sweet juice dripping down your forearms, no thought to the nearest sink.

For the wine, choose a good white: crisp pinot grigio, chardonnay, or pinot blanc; or choose gewürztraminer or riesling for a sweeter drink.

Some Sangrians (hardcore sangria makers, that is-we're working on a constitution and other acts of nationbuilding) macerate the fruit in alcohol overnight. I skip this step because-apart from taking hours longer-it muddles the idea of sangria for me, infusing the fruit with alcohol instead of the other way around.

3 cups melon balls, from a combination of different melons
1 (750 ml) bottle white wine
1 (750 ml) bottle white grape juice
4 cups sparkling water
Juice of 1 lime


Gently combine all ingredients in a large pitcher and refrigerate until thoroughly chilled. To serve, fill the largest wine glasses or tumblers you have with some ice. Ladle in the sangria, being sure to include several pieces of the colorful melon in each glass.

* * *

Dirty Martini

Makes 1 drink (double or triple as needed)


Gin is ideal in many drinks, but for an exceptional martini, vodka-"dirtied" with olive juice — is just right.

1 ounce good-quality vodka
1 to 2 drops vermouth
Dribble of olive juice
3 to 5 large pimento-stuffed green olives


Combine all ingredients except the olives in an ice-filled cocktail shaker or glass jar. Strain into a martini glass, add olives, and serve.


Moroccan Mint Tea

Makes 2 servings (double or triple as needed)


While living in Jerusalem, I regularly visited the long row of shopkeepers' stalls in the Old City, eventually becoming acquainted with a number of merchants there. We students were apparent immediately: sweaty, smiling westerners clad in cargo pants and sandals, usually with satchels slung across our unshowered bodies. Unlike tourists, we stayed for months or years, and became familiar with the dry, bright surroundings. On entering a merchant's shop, we were often greeted with a small cup of hot, sweetened mint tea. It seemed odd, considering the heat. Now I recognize its value (hot drinks encourage sweating, which cools the body), and a cup of this steaming mint infusion is one of my favorite summer drinks.

2 heaping teaspoons loose green tea (any green variety will do)
2 cups boiling water
2 rounded tablespoons sugar
4 sprigs fresh mint


Place tea leaves in a teapot or saucepan. Pour boiling water over, cover, and steep for 5 minutes.

Strain into another pot containing the sugar and half the mint, stirring until the sugar is dissolved. Pour into 2 small cups, and serve immediately, garnished with the remaining mint.

* * *

Venezuelan Hot Chocolate

Makes 4 servings


Rich, dark, and spicy.

4 cups almond milk
1 whole star anise or ½ teaspoon whole fennel seeds
2 allspice berries or ¼ teaspoon ground allspice
1 cinnamon stick or ¼ teaspoon ground cinnamon
3/4 teaspoon orange zest
1 tablespoon brown sugar or maple syrup
6 ounces semisweet chocolate, roughly chopped
¼ cup dark rum


Combine the almond milk, anise, allspice, cinnamon, zest, and brown sugar or maple syrup in a medium saucepan over medium heat. Cook, stirring, until the mixture just begins to boil. Lower the heat and simmer for 5 minutes. Remove from the heat, cover, and allow it to steep for 10 minutes.

Strain the mixture into another saucepan. Add the chocolate and rum, and return to the stove over low heat. Whisk until chocolate is completely melted. Serve hot.

* * *

Mexican Hot Chocolate


4 cups almond milk
¼ teaspoon ground cinnamon
Pinch of cayenne powder
1 tablespoon brown or granulated sugar
6 ounces semisweet chocolate, roughly chopped


Heat almond milk, cinnamon, cayenne, and sugar over medium heat. When bubbles appear at the edges, reduce the heat to low. Add chocolate, whisking gently until completely melted. Serve hot.

CHAPTER 2

Breakfasts and Brunches


Over the years, I have lent my pajama-clad loyalty to various breakfasts: oatmeal with caramelized apples, scrambled tofu on sourdough, green smoothies, toast and tea ... I'll favor one for weeks, then move on to the next, determined the new breakfast is my absolute favorite. The beauty of morning meals is that they start fresh every day, allowing for new choices each time.


Many of the recipes that follow are made to withstand the slow morning haze that settles over kitchens everywhere, and can be prepared in advance or quickly tossed together.


Tropical Granola

Makes about 4 cups


Kissed with vanilla and coconut, and studded with macadamias, this granola is a sublime taste of the tropics. Sit on your porch and have a bowl. You'll believe you've been transported to Hawaii, where ginger, mac nuts, and pineapple grow casually in backyards.

Left whole, the gingered macadamias make a lovely and indulgent snack or holiday gift.

½ teaspoon minced fresh ginger
1 tablespoon agave nectar
3/4 cups macadamia nuts, coarsely chopped (Brazil nuts are a fine substitution)
3 cups old-fashioned rolled oats
1/3 cup coconut or vegetable oil
2/3 cup agave nectar
1 teaspoon vanilla extract
3/4 cup dried flaked coconut (see note below)
3/4 cup dried diced pineapple


Heat the oven to 350° F. Lightly oil a large, rimmed baking sheet.

In a small bowl, toss together the ginger, agave nectar, and macadamia nuts, stirring to coat. Place the mixture on the prepared baking sheet, transfer to the oven, and toast, stirring every 2 to 3 minutes. The macadamias should be a bit moist to the touch, and a pale golden color. This will take 6 to 10 minutes. Remove from the oven and set aside to cool and dry. Keep the baking sheet within reach, as you'll use it again to bake the granola. Reduce the heat to 250° F.

In a large bowl, stir together oats, oil, agave nectar, and vanilla. Spread evenly on prepared baking sheet, and bake 65 to 75 minutes, stirring every 15 minutes or so.

Remove the granola from the oven and allow it to cool completely. Break into pieces by hand. Stir in the gingered macadamias, flaked coconut, and pineapple chunks.

Store in an airtight container in the cupboard, refrigerator, or freezer.

* * *

Blueberry-Flax Granola

Makes about 6 cups


It's simple to make your own breakfast cereal, and homemade granola is much more economical than store-bought. An afternoon of cereal-making is well spent and will fill your home with the wonderful aroma of ripe blueberries. Enlist the help of a nearby child, if you like. Granola is a great introduction to cooking.

If you don't have all of the spices, just omit what you're missing.

This recipe doubles excellently.

3 cups old-fashioned rolled oats
1 cup crisped rice cereal (brown rice version if available)
½ cup raw cashews, coarsely chopped
1/3 cup golden or brown flaxseeds
½ cup fresh or frozen blueberries
¼ cup vegetable oil
2/3 cup agave nectar or maple syrup
2 tablespoons cornstarch dissolved in ¼ cup cold water
1 teaspoon vanilla extract
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground fennel
¼ teaspoon sea salt
1 cup dried blueberries (preferably the crispy sort)


Heat the oven to 250° F. Lightly oil a large, rimmed baking sheet or several cake pans of any shape.

In a large bowl, combine the oats, crisped rice cereal, cashews, and flaxseeds, and set aside. In a blender or food processor, process the fresh or frozen blueberries, oil, agave nectar, cornstarch mixture, vanilla extract, spices, and sea salt until just combined. Pour into the dry mixture, and stir well.

Spread evenly onto the prepared baking sheet. Bake for 65 to 75 minutes, stirring every 15 minutes or so to prevent uneven browning. The mixture will be fairly moist for much of the baking, then will turn pale golden when nearly done. If you're not sure of doneness, remove a chunk and taste after it rests for a moment. The granola will crisp further on cooling, so keep this in mind.

Remove from the heat and allow it to cool slightly. While still warm, break or stir into chunks. When granola has cooled completely, stir in dried blueberries.

Store in an airtight container in the cupboard, refrigerator, or freezer.

* * *

Savory Farina

Makes 2 breakfast servings


Growing up, my father rose early to prepare wheat cereal, and I woke to steaming bowls of the stuff. He was a single dad and always found a moment to talk over the salty, comforting porridge before running off to work.

Since then, I've been convinced grits and farina should be savory, rather than sweet.

To the basic version, you can add chopped mushrooms, onions, or any other vegetable you like when sautéing the garlic, and cook 4 to 6 minutes before adding the herbs.

The cereal can be made using quick-cooking or regular farina, or by substituting grits.

1 teaspoon margarine or olive oil
3 cloves garlic, minced
¼ teaspoon ground black pepper
1/8 teaspoon thyme
1/8 teaspoon oregano
2 cups water
½ cup farina
½ teaspoon sea salt
1 teaspoon margarine, for serving (optional)
½ cup unsweetened nondairy milk (I prefer almond)
2 green onions, thinly sliced, white parts included
Dash of paprika, for serving


Heat a medium saucepan over medium heat. Add margarine or olive oil and garlic and cook, stirring constantly, until the garlic just begins to darken, about 1 minute. Add the pepper, thyme, and oregano and cook 30 seconds more.

Pour in the water, scraping the bottom of the saucepan to remove any sticky bits. Bring the mixture to a low boil, and add the farina in a steady stream, whisking swiftly to prevent lumps. Whisk in sea salt. Cook, and keep whisking, until the cereal has thickened, about 2 minutes. Remove from the heat and adjust the seasonings if necessary.

Pour the farina into two bowls and dot with margarine. Evenly divide the milk between bowls. Sprinkle the green onions over them, add the paprika, and serve hot.

To serve as leftovers, slowly reheat the refrigerated farina, adjusting the consistency with a bit of nondairy milk or water.

Alternate serving suggestions: the farina can also be spread ½ to 3/4 inch thick on a plate before refrigerating, then fried or baked like polenta. Heat 1 teaspoon olive oil in a cast-iron skillet, cut cooled farina into slices, and cook until browned on both sides. Alternatively, bake in a 350° F oven until golden. Smother with sautéed mushrooms and onions or marinara sauce for supper.


(Continues...)

Excerpted from Cook, Eat, Thrive by Joy Tienzo. Copyright © 2012 Joy Tienzo. Excerpted by permission of PM Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author

Joy Tienzo is a cook and baker. She lives in Denver, Colorado.

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