Manufacturer: Ten Speed Press
Brand: Ten Speed Press
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A sophisticated vegan cookbook from New York's acclaimed Candle 79 restaurant.Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine. Featured Recipe: Paella Serves 6 Ingredients 2 ears of fresh corn, husked 11â„4 teaspoons saffron 1 cup hot water 3 tablespoons extra-virgin olive oil 1â„2 pound oyster mushrooms, stemmed and chopped 21â„2 teaspoons sea salt, plus more for sauteing Freshly ground pepper 1â„2 cup chopped white onion 2 cloves garlic, thinly sliced 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 11â„4 teaspoons smoked paprika 1 cup chopped cauliflower florets 1 cup chopped tomatoes 3 to 4 cups vegetable stock 2 cups Valencia or Arborio rice 1 cup ground seitan sausage, cut diagonally into 1-inch pieces 1â„2 cup chopped scallions, white and green parts (optional) Lemon wedges, for garnish Instructions Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside. Soak the saffron in the hot water for at least 15 minutes. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the mushrooms, season with salt and pepper, and saute for 5 min...