Cook, Eat, Thrive

Joy Tienzo

Description

Whether we find ourselves living large or small, everyday or exotic, there are countless opportunities to come to the table. —From the introduction

In Cook, Eat, Thrive, Joy Tienzo encourages you to savor the cooking process while crafting distinctive meals from fresh, flavorful ingredients. Enjoy comfortable favorites. Broaden your culinary horizons with internationally-inspired dishes. Share with friends and family, and create cuisine that allows people, animals, and the environment to fully thrive.

Cook, Eat, Thrive features dishes from both the everyday and the exotic, including:

• Buttermilk Biscuits with Southern Style Gravy


• Earl Grey Carrot Muffins


• Orange Cream Green Smoothie


• Palm Heart Ceviche


• Barbecue Ranch Salad


• Riz et Pois Rouges


• Raspberry Chèvre Salad with Champagne Vinaigrette


• Samosa Soup


• Tarte aux Poireaux et Pommes de Terre


• Mofongo with Cilantro Lime Gremolata


• Ras el Hanout Roasted Beets


• Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise


• Lavender Rice Pudding Brulee with Blueberries


• Peanut Butter Shortbread with Concord Grape Sorbet

Inside, you’ll also find:

• An extensive equipment and ingredients listing


• Basics like seitan, non-dairy milks, grains, frozen desserts, and salad dressing


• Menus for occasions, from Caribbean-inspired garden parties to vegan weddings


• Practical symbols to let you know if recipes are raw, low fat, soy-free, wheat-free, approachable for non-vegans, and quick fix

Sujets

• Vegetarianism
• Vegan

Informations

• Publié par: PM Press
• Date de parution: 14 février 2012
• Nombre de lectures: 2
• EAN13: 9781604867015
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic
by Joy Tienzo
© 2012 Joy Tienzo
This edition copyright © 2012 PM Press All Rights Reserved
ISBN: 978-1-60486-509-7
Library of Congress Control Number: 2009901397
PM Press
PO Box 23912
Oakland, CA 94623
www.pmpress.org
Layout by Jonathan Rowland
Cover art by Tofu Hound and John Yates
Icons designed by Jess Deugan
Cover photos by Art Heffron
10 9 8 7 6 5 4 3 2 1
Printed on recycled paper by the Employee Owners of Thomson-Shore in Dexter, Michigan.
www.thomsonshore.com
Contents
Introduction
Cook, Eat, Thrive
Symbols
Food Language
Kitchen Equipment
Ingredients
Drinks
Basic Nut Milk
Super Seed Milk
Orange Cream Green Smoothie
Strawberry-Apple Virgin
Bloody Mary
Limoncello Slush
Hibiscus Cooler
White Melon Sangria
Dirty Martini
Moroccan Mint Tea
Venezuelan Hot Chocolate
Mexican Hot Chocolate
Breakfasts and Brunches
Tropical Granola
Blueberry-Flax Granola
Savory Farina
Buttermilk Pancakes
Perfect Potatoes
Quick Scrambled Tofu
Buttermilk Biscuits
Peach-Almond Pain Ressuscité
Southern-Style Gravy
Seitan Bacon
Red Pepper-Chèvre Frittata
Breads
Pizza Dough
Sweet Potato Challah
Cinnamon Rolls
Pepita-Flax Cornbread
Earl Grey-Carrot Muffins
Savory Sticks
Cream Scones
Pumpkin Scones
Chapati
Mildred’s Bread
Rosemary-Fig Focaccia
Sauces, Dressings, and Condiments
Fresh Herb Vinaigrette
Peppercorn Ranch Dressing
Hazelnut Vinaigrette
Chèvre
Cashew Crema
Guacamole
Spicy Dipping Sauce
Avocado Aioli
Ras el Hanout
Moroccan Preserved Lemons
Charmoula
Lemon-Dill Dressing
Agave, Mustard, and Poppy Seed Dressing
Muffaletta Spread
Edamame Pesto
Ti Malice
Sharp White Cheddar Sauce
Tahini-Lemon Sauce
Garlic-Infused Olive Oil
Cilantro-Lime Gremolata
Hummus
Little Bites
Pepita-Lime Apple Tiers
Soba Cabbage Wraps
Palm Heart Ceviche
Mushroom Pâté en Croûte
Fresh Melon Carpaccio with Sweet Chili Relish
Mediterranean Rolls
Muffaletta Sandwich
Roasted Garlic Bowl
Broccoli-Cheese Bruschetta
Hot and Sweet Popcorn
Salmon-Safe Pâté
Smoky Corn and Date Empanaditas
Buttermilk Onion Rings with Spicy Dipping Sauce
Tea-Smoked Tofu or Tempeh
Salads
Barbecue Ranch Salad
Salade Niçoise
Caramelized Onion and Lentil Salad
Larb Kai
Fresh Kale Salad with Hazelnut Vinaigrette
Cannelloni, Chickpea, and Green Bean Salad with Tomatoes and Fresh Thyme
Frijoles Mezclados
Adzuki, Soybean, and Chinese Long Bean Salad
Mediterranean Couscous Salad
Curtice Street Salad
Avocado-Quinoa Salad with Tamarind-Citrus Syrup
Caesar Salad
Orzo, Asparagus, Pea, and Mint Salad
Spinach and Strawberry Salad
Sea Cucumber Salad
Raspberry-Chèvre Salad with Champagne Vinaigrette
Sunshine Slaw
Simple Italian Salad
Soups, Curries, and Stews
Tomato-Coconut Curry
Pineapple-Cucumber Gazpacho
Samosa Soup
Harvest Pumpkin Stew
Tropical Fruit Consommé
Wild Rice-Mushroom Soup with Vermouth
Spicy Butternut Squash Soup
Mung Bean Stew
Roasted Vegetable Soup
Chocolate-Corn Chili
Entrées
Vegetable-Chickpea Tagine
Coriander Honey-Glazed Tofu with Bok Choy
Apricot-Glazed Seitan
Stuffed Pasilla Chiles with Black Bean-Potato Filling and Cashew Crema
Tarte aux Poireaux et Pommes de Terre
Lemon Olive Tofu
Orange-Pepper Seitan with Quinoa Polenta, Black Bean Sauce, and Steamed Greens
Grilled Pizza
Riz et Pois Rouges
Basic Seitan
Sage-Ricotta Gnocchi with Spicy Squash Mash
Cayenne-Crumb Baked Macaroni
Seitan Roast with Agave Apples
Risotto Dorato
Mofongo with Cilantro-Lime Gremolata
Adobong Gulay (Vegetable Adobo)
Sides
Fennel-Roasted Root Vegetables
Citrus Almond Kale
Creamy Saffron Asparagus
Caramelized Broccoli
Bannann Peze (Fried Plantains)
Greens au Gratin
Caribbean Sweet Potatoes
Raw Zucchini Noodles
Hot Basil Eggplant
Indian Carrots
Ras el Hanout-Roasted Beets
Pine Nut Brussels Sprouts
Gomen (Ethiopian Cabbage)
Roasted Garlic and Cannelloni Bean Smashed Potatoes
Desserts
Basic Sweet Crêpes
Coconut Caramel
Lemon Curd
Vanilla Custard
Whipped Truffle Mousse
White Chocolate Buttercream
Orange Blossom "Honey"
Spiced Balsamic Syrup
Ganache
Simple Syrup
Whipped Coconut Cream
Cardamom Crêpes with Coconut Gelato, Pistachios, and Orange Blossom "Honey"
Coconut Gelato
Lavender Rice Pudding Brûlée with Blueberries
Gingerbread
Gingered Pear Trifle
Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise
Vanilla Bean Cheesecake
Brown Sugar Pecan Bars
Chocolate Chip Cookies
Hazelnut Cherry Brownies with Port Glaze
Marzipan Cookies
Chocolate Chai Cookies
Cashew Crisps
Chocolate-Dipped Strawberries
Individual Sticky Toffee Puddings
Caramel-Almond Bread Pudding
Persian Chia Pudding
Peanut Butter Shortbread with Concord Grape Sorbet
Concord Grape Sorbet
Pink Grapefruit Sorbet with Fresh Grapefruit and Hemp Seeds
Vanilla Bean Frozen Custard
Banana Caramel Pecan Ice Cream
Graham Cracker
Fruit and Cream Tart
Crêpes Fanon
Raw Carrot Cake with Lemon-Cashew Buttercream
Sweet Rice Cake with Mango and Salt-Lime Sorbet
Salt Lime Sorbet
Chocolate Truffle Cake
Chocolate Sponge
Index
Acknowledgments
First, thanks to Bob and Jenna Torres at Tofu Hound Press, who have been so intentional in finding new talent and encouraging vegans to be activists in a variety of ways. Without their generosity and belief in me, this book would not exist.
My gratitude to Jean Labo, for making me your pastry cook at such a daring time, and allowing me to take creative risks daily. Your trust in the kitchen was the best teacher. And to Jean’s late husband Jim, who is missed by so many of us.
To Debora Durant, for her encouragement first to become vegan, and then to write a cookbook. You saw these things before even I did, and pressed me to pursue them.
Big gratitude to Jonathan Rowland, Gregory Nipper, and everyone at PM Press, for your initiative and persistence in bringing Cook, Eat, Thrive to print. It has been a pleasure working with you and being part of PM’s vision.
My gratitude to Jess Deugan for her excellent icon design and ever-inspiring friendship. And to Art Heffron for his keen eye and beautiful photos.

To Dreena Burton and Dino Sarma Weierman, who I sometimes imagine sharing a kitchen with. Dreena, you’ve long set the standard for being a mom and vegan author, and I aspire to your thoughtfulness and creativity. Dino, your brilliance and vulnerability in the kitchen are embedded in your words, and I love that. I am fortunate to have such gifted authors lend their kind endorsements to this book.
I am ever grateful for both my mom and my dad. Their seeing me as I am and with unwavering support is such a remarkable thing, and has freed me to explore. And for my brother Jon, who is never without kind words for me or my food. You are all a continual source of encouragement.
For Ron, who just loves me so much and is behind everything I do. The fortune of our life together is the loveliest thing I know. And for our children, to whom I hope we leave a persistent legacy of compassion, freedom, and vibrant health. They are my best companions in the kitchen, and I’m convinced their presence on a hip or a counter is my primary source of culinary inspiration.
Thanks to God, for countless ways to express grace for people, animals, and this amazing world we all live in. It is a joy for me to practice a bit of this compassion everyday.
And especially to those who tested my recipes and graciously provided their feedback on the Vegan Freak forums: Pamela B, Lelly, Heather Blake, Sabrina Butkera, Debora Durant, Ida Fong, Mindy Getch, Vincent Guihan, Gary Loewenthal, Sandie Longs, Rachel Mandel, Beth Morrow, Christopher Plumb, Constanze Reichardt, Amy Ryan, Maralee Sanders, Andrea Weaver, and the fantastic Dino Sarma Weierman. Special thanks to tester Cassandra Greenwald, for your invaluable editorial assistance.
I am full of gratitude for everyone who has made this book what it is. And to you, the reader, for now becoming part of it.
For Ron, G, and Z. I could not imagine better people to live my life with.
Introduction
Cook, Eat, Thrive
Cook
Do you remember the first thing you ever cooked?
I do. It was peach pie. I stood in the kitchen, scrawny and eight years old, as my mother helped me tumble fresh peaches into a dough-lined glass plate and flute the edges just so. Thinking of it, I can practically feel the pastry beneath my hands. And years later, the smell of a peach pie evokes a little sigh, and an involuntary upturn at the corners of my mouth.
Cooking isn’t simply about the finishe