Veganomicon: The Ultimate Vegan Cookbook (4 page)

Beans:
A whole dinner can start with just one can of beans. Keep a can or two of the following on hand, but don’t limit yourself to: chickpeas, black beans, kidney beans, navy beans, cannellinis, black-eyed peas, and pintos.

 

 

 

Coconut milk:
Nothing beats the creaminess coconut gives to bisques and curries.
Nothing.

 

 

Pureed Pumpkin:
We use it in a few entrée type dishes, but it’s also great to have around for baked goods on the off chance that you’re not in the mood for chocolate. Be sure that the only ingredient is pumpkin and that the label doesn’t say “Pumpkin Pie Mix.”

 

 

Tomatoes:
Most often our recipes call for crushed tomatoes, but we also keep canned whole tomatoes and plain tomato sauce on hand. For tomato paste, we prefer the kind that comes in a tube. We usually just go for the cheapest brand we can find, unless we’re cooking for company—then we buy those fire-roasted ones and deplete our hedge funds. (P.S. What’s a hedge fund?)

Applesauce:
Sure, it’s a nice treat to just to eat out of the jar with a spoon, but it’s also a great ingredient for baked goods, especially for low fat baking.

 

 

 

Capers:
The briny taste of caper berries is the secret ingredient in quite a few of our recipes. They’re usually relegated to a garnish in Mediterranean cuisine, but we branch out and use them blended up in dips and salads as well.

 

 

Dijon Mustard:
Sometimes the tangy bite of mustard is just what sauces, casseroles, and salad dressings need to make them complete. Sometimes it isn’t. But for those times when it is, keep your fridge stocked with whole grain Dijon mustard.

 

 

Jams and jellies:
We use these to add yumminess to baked goods, either in the batter or as a spread or as a filling, as in the Jelly Donut Cupcakes (page 253). And you don’t need us to tell you to eat PB&Js! What flavors do we consider staples? We have at least raspberry, strawberry, and apricot in our pantry at all times.

 

 

Margarine, Earth Balance vegan, nonhydrogenated:
Forget what you know about margarine; this brand is heaven on a butter knife. We try not to use too much of it in the
Veganomicon
, but sometimes nothing else will do. Its buttery flavor is essential in some baked goods, soups, and casseroles.

 

 

Miso:
Everybody’s favorite fermented Japanese paste. The standard kind you’ll find in most American supermarkets is made from soybeans and rice, but there are dozens of other varieties out there—brown rice, chickpea, barley—all with their own unique properties and flavors ranging from sweet or winey, to earthy or fruity. We often use miso the same way vegetable broth is used—to give soups, stews, and gravies an intriguing backdrop. The recipes in this book use either white (or sweet) miso, which is a blond sort of color and has a mild, slightly sweet flavor or brown rice miso, which is rich and full bodied. Store miso in an airtight container.

 

 

Nondairy milk:
Use whatever kind floats your boat, be it soy, rice, almond—even hazelnut. As long as it’s not an overly sweetened or flavored milk, you can use any of these milks interchangeably in all recipes.

 

 

Tempeh:
A fermented soybean patty. That doesn’t sound all that appealing now does it? But trust us, when treated right—and the Veganomicon will make sure that you do treat it right—tempeh is a succulent and welcome addition to your diet. Isa’s mom swears by it.

 

 

Tofu:
Some people like to pronounce it to
fu
, we think in an effort to make it sound bad. Well nice try, haters, tofu is here to stay!

 

 

Vegenaise:
This brand is the absolute best vegan mayonnaise; don’t bother with anything else. We use it for some salads and dressings, and of course, for sandwiches.

Basil
Dill
Marjoram
Mint
Oregano*
Rosemary
Tarragon*
Thyme*

Cardamom pods
Caraway seeds
Cayenne pepper, ground*
Celery seeds, whole
Cumin, ground* and whole seeds
Cinnamon, ground* and sticks
Cloves, ground and whole
Coriander, whole seeds
Curry powder (we like to have a variety)*
Garam masala
Fennel seed, whole*
Mustard, ground/mustard flour
Mustard, black, brown or white, whole seed
Nutmeg, whole
Paprika (Hungarian if you can find it)
Red pepper flakes
Black pepper, whole* (grind in a pepper grinder)
White pepper, ground
Saffron

Agar powder/flakes:
A magical seaweed that, when boiled in a liquid, forms a kick-ass vegan alternative to gelatin. We feel like we’re forever talking about the wonders of agar, but that’s a small price to pay for the world to know what they’re missing. Fun fact: agar “gelatin” can firm up at room temperature, unlike that stuff made from animal bones (but it will cool faster if refrigerated). Purchase agar in either powdered or flake form. The powder is a little easier to use and considerably more concentrated than the flakes. The flakes should be allowed to soak in the liquid they will be boiled in for about 10 minutes before heating. Agar can be found in well-stocked health food stores or Asian groceries.

 

 

 

Agave nectar:
Agave is the majestic cactus used to make tequila of all stripes in Mexico. And it just happens that the sap (before distilling) is a tasty, syrupy stuff that’s sweeter than sugar and entirely agreeable in dressings, drinks, desserts, and baked goods. Not to make any revolutionary health claims, but it seems that some people with certain sugar intolerances can handle agave nectar with ease. More and more regular supermarkets are carrying agave these days, but if yours doesn’t, try a health food store.

 

 

Baking powder and baking soda:
The wonder twins of chemical leaveners that are the key to success with vegan baked goods. Baking soda (sodium bicarbonate) is an alkali ingredient that releases leavening carbon dioxide when it is combined with moisture. Baking powder is baking soda plus an acid salt (such as cream of tartar). When double-acting baking powder is combined with an acidic ingredient (such as vinegar or lemon juice), you get the chemical reaction that makes your cakes and muffins rise, first when wet meets dry and again when the batter goes into the oven. Are you still awake? Have fresh boxes in your pantry at all times.

 

 

Extracts:
Vanilla extract, the Cadillac of extracts, is one you’ll most often be using. So it’s worth spending a little extra to get the real stuff—stay away from anything labeled “artificial” or “vanillin.” It’s hard to imagine any baked good without a hint of vanilla; it pulls all the ingredients together and provides that bakery-fresh aroma. If you love to bake, it’s recommended that you pad your baking supplies with a few extra extracts. Others we use in this book include almond, anise, hazelnut, and coconut, but it never hurts to add other extracts to your collection, such as lemon, mint, or raspberry.

 

 

Liqueurs:
Back to the booze again! Liqueurs have been used to flavor all kinds of food for centuries but we mostly use them when baking. Hazelnut and coffee liqueur are our hands-down favorites, the ones we use most often in our dessert recipes. Unless you live in a state where it’s legal to sell hard alcohol in the supermarket, you’ll find flavored liqueurs at the liquor store.

 

 

Maple syrup:
Isa calls this “the taste of freedom” because she spends too much time in Vermont. Pure maple syrup can be expensive so we use it sparingly, not just for baking but to give a hint of sweetness where ever needed. But it isn’t just for the elite. Budget-minded people like us are never fooled into buying a little expensive bottle of the “grade A” stuff. “Grade B” syrup, a little darker in color but just as flavorful, works just as fine for you, me, and true democracy. Don’t forget to refrigerate after opening.

 

 

Shortening, nonhydrogenated:
We don’t use it much in our recipes, but a little bit makes piecrusts flaky and gives cookies a dense, chewy, or shortbreadlike texture. Our favorite brand is Earth Balance.