Read Veganomicon: The Ultimate Vegan Cookbook Online
Authors: Isa Chandra Moskowitz,Terry Hope Romero
Tags: #food.cookbooks
1 generous cup (about 5 ounces) toasted, skinned
hazelnuts (see tip)
2 tablespoons hazelnut liquor (such as Frangelico), or
1½ teaspoons hazelnut extract
¼ teaspoon vanilla extract
¾ cup confectioners’ sugar
¼ cup unsweetened cocoa powder, regular or Dutch-
processed
2 tablespoons plain soy milk powder
8-10 tablespoons peanut or hazelnut oil, or a combi-
nation of both
➣
This recipe makes a “milk” chocolate-style hazelnut spread. For a dark chocolate spread, leave out the soy milk powder. Increase the confectioners’ sugar by a tablespoon or two, if desired.➣
The easiest way to toast hazelnuts: Preheat the oven to 300ºF. Place the raw hazelnuts on a baking sheet and roast for 8 to 10 minutes, until the skins are peeling and the nuts start to smell and appear toasted; be careful not to burn. Remove from the oven. Immediately pour the hot hazelnuts into the center of a large, rough kitchen towel. Twist the ends of the towel tightly around the nuts to form a sack. Agitate the sack vigorously for a few minutes to remove the skins. Some skin might still stick to hazelnuts, but this is okay. Pick the hazelnuts out of the crumbled skins and set aside in a bowl to cool. The quickest way to clean the towel of hazelnut skins is to shake it outside.➣
If you’re using hazelnut oil, try using a little bit of peanut oil in addition to the hazelnut oil. It lends an authentic, full flavor.➣
This recipe will really give your food processor a workout. Be kind to your machine and use the “pulse” setting, stopping to rest the motor (and scraping the sides of the bowl) frequently.
SUGGESTED SOUP:
Roasted Yellow Pepper and Corn Bisque
SUGGESTED DESSERT:
Mango-Peach Pandowdy
SUGGESTED SOUP:
Smoky Red Pepper n’ Beans Gumbo
SUGGESTED DESSERT:
Smlove Pie
SUGGESTED SOUP:
Hot and Sour Soup (leave out the tofu)
SUGGESTED DESSERT:
Green Tea Ice Cream Sammiches
SUGGESTED SOUP:
Baked Potato and Greens Soup with Potato Wedge Croutons
SUGGESTED DESSERT:
Strawberry-Rose Water Cobbler with Lemon-Poppy Seed Pastry
SUGGESTED SALAD:
Portobello Salad in Spicy Mustard Dressing
SUGGESTED DESSERT:
Tea-Poached Pears in Chocolate Sauce
SUGGESTED SOUP:
Creamy Tomato Soup
SUGGESTED DESSERT:
Fudgy Wudgy Blueberry Brownies with Vanilla Ice Cream
SUGGESTED SALAD:
Roasted Fennel and Hazelnut Salad with Shallot Dressing
SUGGESTED DESSERT:
Sweet Crepes with Not-Tella
SUGGESTED SOUP:
French Lentil Soup with Tarragon and Thyme
SUGGESTED DESSERT:
Lemon Bars
SUGGESTED SALAD :
Garden Salad with Curried Vinaigrette
SUGGESTED DESSERT:
Vanilla Yogurt Pound Cake with Fresh Fruit
SUGGESTED SALAD:
Bulgur, Arugula, and Cannellini Salad
SUGGESTED DESSERT:
Heart-Shaped Apple Galettes
SUGGESTED DESSERT:
Lower-Fat Banana Bread
SUGGESTED SOUP:
Tomato-Rice Soup
SUGGESTED DESSERT:
Pumpkin Crumb Cake with Pecan Streusel
SUGGESTED SALAD:
Jicama-Watercress-Avocado Salad with Spicy Citrus VinaigretteSUGGESTED DESSERT:
Banana-Chocolate Chip Bread Pudding
SUGGESTED SALAD:
Caesar Salad with Roasted Garlic Croutons
SUGGESTED DESSERT:
Biscotti and Espresso
SUGGESTED SOUP:
Broccoli-Potato Soup with Fresh Herbs
SUGGESTED DESSERT:
Berry-Coconut Cris
Timing Is Everything!SMARTY-PANTS cooks prepare as much as possible a day or two in advance and store it in airtight containers. Use the following guide to plan out your next major event and you’ll have plenty of procrastination time on your hands as a present to yourself.UP TO TWO DAYS IN ADVANCE:Any soup, dip, most sauces, and baked goods such as cookies and pie crusts can be made up to two days in advance.THE DAY OR NIGHT BEFORE:Homemade seitan, stuffings, or other grain dishes; marinated overnight tofu/tempeh; sandwich fillings; and any casserole can be assembled a day before and cooked the day of. Prepare and shape bean balls, burgers, and patties, and keep tightly covered in the refrigerator. Bake and wrap any cakes, cupcakes, or muffins.TWO HOURS (AND COUNTING) BEFORE:A few hours before serving the big meal is the ideal time to wash and dry salad greens, and prepare the dressing and store it in the fridge. Cut any fresh fruit, and assemble the appetizers. Also, bake or reheat the preassembled casseroles, wrap them tightly in foil, and keep them warm in the oven at 200ºF (or the “warm” setting) until mealtime. Pasta, however, should be boiled and served as close to serving time as possible. For things that need to be served right away, give yourself an extra half hour to relax before cooking them. It also allows you some additional time to get everything together and check that there’s no spinach between your teeth before your guests start rolling in.Because your mother isn’t here, we might as well remind you that this is the time to set the table, arrange glassware and stuff for drinks, fold some napkins, set the stereo on some soft rock/black metal or whatever floats your boat, and maybe light a candle for ambiance. Take a shower if time permits. We spare nothing when it comes to being classy.