New American Vegan

Vincent J. Guihan

Description

All across North America, people are looking to make better choices, but also eat healthier, more environmentally friendly and, most of all, great-tasting food. New American Vegan breaks from a steady stream of cookbooks inspired by fusion and California cuisines that put catchy titles and esoteric ingredients first in their efforts to cater to a cosmopolitan taste. Instead, Vincent goes back to his midwestern roots to play a humble but important role in the reinvention of American cuisine while bringing the table back to the center of American life.

Weaving together small town values, personal stories, and 120 great recipes, New American Vegan delivers authentically American food that simply has to be tasted to be believed. Recipes range from very basic to the modestly complicated, but always with an eye on creating something that is both beautiful and delicious while keeping it simple. Clear instructions provide step-by-steps, but also help new cooks find their feet in the kitchen, with a whole chapter devoted just to terms, tools, and techniques. With an eye towards improvisation, the book provides a detailed basic recipe that’s good as-is, but also provides additional notes that explain how to take each recipe further, increase flavor, add drama to the presentation, or add a little extra flourish for new cooks and seasoned kitchen veterans alike.

Sujets

• Middle America
• Comfort food

Informations

• Publié par: PM Press
• Date de parution: 06 septembre 2011
• Nombre de lectures: 0
• EAN13: 9781604866223
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

New American Vegan
by Vincent Guihan
ISBN: 978-1-60486-079-5
LCCN: 2009912455
This edition copyright ©2011 PM Press
All Rights Reserved
PM Press PO
Box 23912
Oakland, CA 94623
www.pmpress.org
Layout by Daniel Meltzer
Cover art by Tofu Hound/John Yates
Printed on recycled paper by the Employee Owners of Thomson-Shore in Dexter, Michigan.
www.thomsonshore.com
Table of Contents
Introduction: How I Went Vegan, Why I Stay Vegan & Why the Food Is Central to My Life"
Chapter 1: Terms, Techniques & Tools: A Brief Field Guide to What You Need & What You Need to Know
Preparing your ingredients
Being a better cook & being a better eater
A brief glossary
Tools you’ll need & tools that are nice to have
A brief grocery list
Deciphering the time/difficulty glyphs
Chapter 2: Soup Is Good Food (for Vegans!)
Recipes:
Basic Vegetable Stock
Quick, Rich Borscht
Luxurious Carrot & Cashew Soup with Agave & Chipotle Ribbon
Cream of Broccoli Latte with Soy Foam
Tangy Pumpkin, Tomato & Jalapeño Soup
Stick-to-Your-Ribs Yellow Split Pea & Greens Soup
Zesty Sweet Potato, Black Currant & Jalapeño Soup
Exotic Mushroom & Sea Vegetable Bisque
Grandpa Vince’s Homemade Chickenless Soup
Fresh Pineapple, Red Pepper & Arugula Gazpacho
Old-Fashioned Hearty Lentil & Vegetable Soup
Fiery Illinois Corn Chowder
Deep South Gumbo Z’Herbes
Getting Past the Recipes: What Makes a Good Soup?
Chapter 3: Get Saucy!
Recipes:
Simple Vinaigrette Salad Dressing
Simple Slaw Dressing
Raspberry Coulis
Nori Tahini Spread
Spinach, Arugula & Walnut Pesto
Kiwi Jalapeño Coulis
Kalamata Olive & Dill Pickle Tapenade
Rosemary Fig Sauce
Roux, Velouté & Béchamel
Avocado Creton
White Bean & Parsley Dip
Artichoke, Caper & Black Pepper Butter
Caesar Salad Dressing
Ginger, Garlic & Tahini Dressing
Peanut, Chipotle & Lime Dressing
Mango Chipotle Salsa
White Miso & Hazelnut Butter Dressing
Tarragon Aioli
Sour Cream
Basic Tomato Herb Sauce
Jalapeño Cheeze Sauce
Pomegranate Jalapeño Sauce
Orange Sauce
Simple Caramel Sauce
Spicy, Sweet & Sour Pineapple Peanut Sauce
Strawberry Chipotle Sauce
Red Lentil, Red Onion & Red Wine Gravy
Black Currant & Horseradish Sauce
Three-Pepper Whiskey Sauce
Porcini Mushroom & Red Wine Gravy
Maple Mustard Sauce
Simple Mornay Sauce
Getting Past the Recipes: Dressings, Sauces & Gravies
Chapter 4: Side Dishes or Plate Partners?
Recipes:
Roasted Asparagus
Arugula, Artichoke & Fig Salad
Smoky Honeydew Melon Wedges
The Basic Garden Veggie
Caesar Salad
Clementine, Kalamata Olive & Collard Salad
Carrot Salad with Agave Nectar, Walnuts & Golden Raisins
Collard Green Noodles with Garlic, Ginger & Tahini Sauce
Roasted Kale
Red Bean & Black Rice Salad with Spinach & Orange Peppers
Roasted Red Potatoes with Chives
Roasted Ginger Garlic Coleslaw
Carrot & Black Kale Slaw with Black-Eyed Peas
Old-Fashioned Mock Egg Salad
Chipotle Mock Chicken Salad
Spicy Peanut & Mango Salad
Chickpea & Wakame Mock Tuna Salad
Roasted Midwestern Succotash
Brown Rice Risotto with Spinach & Sun-Dried Tomatoes
Spicy, Smoky Quinoa with Collard Greens
Chickpea & Avocado Ceviche
Red Potato/Sweet Potato & Scallion Mash
Brown Rice Pilaf with Mushrooms & Onions
Basic Crackers
Couscous With Arugula, Olives & Raisins
French-Style Roasted Green Beans with Red Peppers & Onions
Basic Pasta from Scratch
Roasted Portobello Mushrooms with Pears & Onions
Basic Yeast Dough
Basic Pastry & Baking Powder Doughs
Getting Past the Recipes: What Makes a Good Side Dish, a Good Appetizer & a Good Salad?
Chapter 5: Seitan & Potatoes, and Other Soon-to-Be-Traditional Favorites
Recipes:
Dark Seitan Cutlets
Light Seitan Cutlets
Tofu Cutlets
Lemon & Herb Cutlets
Cutlets Cacciatore
Cutlets a l’Orange
Corned Seitan & Cabbage
Whiskey Seitan
Cutlets with Pomegranate Jalapeño Sauce
Seitan Schnitzel
Seitan a la King with Fresh Fettuccine
Seitan Florentine
Stuffed Pizza with Spinach, Sun-Dried Tomatoes & Seitanic Sausage
Thin-Crust Margharita Pizza
Combination Pan Pizza with Green Peppers, Mushrooms & Onions
Spinach, Arugula & Walnut Pesto Stromboli with Kalamata Olives & Sun-Dried Tomatoes
Tofu & Kale Hot Pocket
Mushroom & Collard Green Pot Pie
Chickpea & Coconut Burger
Mango Chili with Tahini Cheese & Cilantro
Hot Grilled Portobello Steak Sandwich with Gravy
Fiery Portobello, Green Apple & Green Pepper Adobo
Spinach & Cheeze Tortellini
Moms Wheat Loaf with Spicy Tomato Coulis
Yet Another Mac & Cheeze with Spinach & Sun-Dried Tomatoes
Holiday Cutlets with Mushrooms, Potatoes & Stuffing
Roasted Acorn Squash Stuffed with Wild Rice, Pinto Beans, Cranberries & Collards
Getting Past the Recipes: Addressing the Center of the Plate
Chapter 6: When Vegan Desserts Attack!
Recipes:
Horchata Risotto Rice Pudding
Americano Ice
Raspberry Orange Sherbet
Citrus Macadamia Gelato
Chocolate Avocado Fudgesicle Ice
Vanilla Ice Cream
Honeydew, Ginger & Jalapeño Ice
Banana & Avocado Brulée
Rum Raisin Bread Pudding
Simple Blueberry Ice
Orange, Cinnamon & Dark Chocolate Mousse
Chocolate & Peanut Butter Pudding
Strawberry Rhubarb Pie
Raspberry, Hazelnut & White Wine Ice
Chocolate & Peanut Butter Cream Pie
Getting Past the Recipes: Finishing the Meal
Chapter 7: Breakfast, Brunch & Brinner
Recipes:
Hot Cereal with Dates, Figs & Fruit Coulis
Fruit Salad with Sour Cream
Whole Wheat Pancakes with Raspberry Pomegranate Syrup
Fresh-Baked Bagels
Red Lentil & Amaranth Porridge with Sun-Dried Tomatoes & Collard Greens
Tofu Florentine
Amaranth Cheeze Grits with Roasted Collard Greens
The Breaded Biscuit of Seitan!
Grilled Cheeze Sandwich with Mushrooms, Arugula & Tomatoes
Full breakfast: Tofu Scramble, Potatoes, Tomatoes, Mushrooms & Carrot & Kale Slaw
Getting Past the Recipes: What Makes for a Good Breakfast?
Chapter 8:
Entertaining as a Vegan: Brief Notes on Dinner Plans, Booze & Etiquette
Dinner Plans: Three- & Five-Dish Dinner Suggestions
Veganism & Alcohol: A Match Made in Heaven
How Not to Be a Nuisance: Being a Good Vegan Host
In Conclusion: Improvising & Innovating with Flavors & Textures
Indices:
Flavor Index
Index
Introduction: How I Went Vegan, Why I Stay Vegan & Why the Food Is Central to My Life
I promise this will be a short introduction. I’m not an especially wordy person and I know you’re buying this book for the recipes!
And yet, it all starts decades ago in a large Irish family in a very small town, Waterman, IL. My father was a janitor at Northern Illinois University (about twelve miles away in De Kalb). My back yard was our neighbor’s cornfield. As a child, I thought De Kalb was huge. It had several fast food restaurants, a few grills, the works! My parents cooked only sporadically, even though the nearest fast-food restaurants were a twenty-minute car ride away. We moved to the southwest side of Chicago when I was eleven. Raised on TV dinners, burgers, pizza, and spaghetti, I spent much of my young adulthood nestled between the delicatessens, greasy spoons, and taquerias dotted around Cermak Road and Cicero Avenue, which helped to build my palate. Of course, I also made sure to provide my palate with serious depth by eating junk food in the bleachers at Cubs games (and the infrequent White Sox game, although I’m embarrassed to admit it) with father and my older brothers.
Today, I live in Ottawa, Canada a city renowned (at least in Canada!) for its cosmopolitan flair in spite of its small size where I eat a great number of things I can’t even pronounce. Today, the two most common questions I get as a vegan are "Why are you vegan?" and "What do you eat?" This book answers both but with an emphasis on the latter, of course. I started becoming vegan when I was twenty-six by eliminating all animal products from my diet, and then over the next few months eliminating all of my leather, wool, silk, and all the unnecessary cleaning products I had that were tested on animals or used animal ingredients. So, in some respects it was overnight, but in others it was gradual. I had been a vegetarian, and a strict one (not a pescatarian or a "no red meat" vegetarian) for about a decade before that.
When I became vegetarian, there weren’t a dozen brands of soy, hemp, or nut milk at my local grocery store, nor the few dozen vegan veggie burgers, hot dogs, and other products you can buy today. A lot has changed in the last two decades in terms of the availability of vegan products, and yet, remarkably little has changed for other a