Venturesome Vegan Cooking: Bold Flavors for Plant-Based Meals

Venturesome Vegan Cooking: Bold Flavors for Plant-Based Meals

by J.M. Hirsch, Michelle Hirsch
     
 

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With a clear and inviting style, a passion for bold flavors and a bevy of family favorites gathered from around the globe, J.M. Hirsch and Michelle Vigeant are putting a lush new face on vegetarian cooking. Fifty photographs by noted food photographer Larry Crowe compliment the text.

Venturesome Vegetarian Cooking offers a world of meat- and dairy-free meals…  See more details below

Overview

With a clear and inviting style, a passion for bold flavors and a bevy of family favorites gathered from around the globe, J.M. Hirsch and Michelle Vigeant are putting a lush new face on vegetarian cooking. Fifty photographs by noted food photographer Larry Crowe compliment the text.

Venturesome Vegetarian Cooking offers a world of meat- and dairy-free meals drawn from the authors’ culinary explorations – spanakopita from Greece, crostini and pasta from Italy, pad thai and aromatic soups from Thailand, sushi and earthy noodle dishes from Japan, and plenty of comforting favorites from home – creamy mashed potatoes, fluffy biscuits, rich gravy, and thick corn chowder. These are dishes simple enough to pull together during the week, yet daring and delicious enough for dinner parties.

Product Details

ISBN-13:
9781572846760
Publisher:
Agate
Publication date:
10/10/2010
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
210
Sales rank:
391,316
File size:
6 MB

Read an Excerpt

SPICY CREAMY HUMMUS

Most hummus combines chickpeas with tahini for a creamy texture. But tahini can be bitter. Roasted tahini, rather than the more common raw, if better, but not great. This recipe replaces tahini with cashew nut butter, a creamy nut butter. Because we like our hummus with a bit of zing, we also add vinegar and hot pepper sauce. We find the vinegar highlights the subtle flavors of the chickpeas and olive oil. Traditional hummus recipes also call for garlic. Though wonderful, garlic just doesn't agree with us. If you love garlic, and the people you kiss don't mind, add it. We like to serve this with a stack of fress hot flat bread. It also is great with tortilla chips or crunchy crostini.

Hint: Before pureeing the chickpeas, taste one to tell how dry they are. If the chickpea is moist and crumbles easily, reduce the olive oil to 3 tablespoons. For a tasty twist, lightly saute the chickpeas in olive oil and a teaspoon of curry powder before proceeding with the recipe.

Start to Finish: 5 minutes
Servings: About 2 cups

1 15-ounce can chickpeas (liquid retained)
3 tablespoons cashew butter
Juice of 1 lemon
1/2 teaspoon salt
4 tablespoons extra-virgin olive oil
2 tablespoons Chianti or other red wine vinegar
1 tablespoon hot pepper sauce
Paprika, for garnish (optional)

Combine all ingredients in a food processor and puree until smooth. Because moisture content of canned chickpeas varies, it may be necessary to add some of the liquid they were packed in to get the consistency you desire. Transfer hummus to a small bowl. Eat immediately, or cover and chill for 1 hour before serving.

Meet the Author

J.M. Hirsch is the food editor for The Associated Press. He lives in Concord, N.H.

Michelle Hirsch has spent more than 20 years teaching easy ways to boost the nutritional value of favorite foods. She is a graduate of the Kushi Institute and spent years teaching macrobiotic and vegan cooking. She currently works at Whole Foods Market designing training programs and is the food columnist for Spirit of Change magazine. She lives in Hollis, N.H.

Larry Crowe’s photographs have appeared in newspapers and magazines around the world, including LIFE, The New York Times, The Boston Globe and the Los Angeles Times. He lives in Concord, N.H.

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