Veganomicon: The Ultimate Vegan Cookbook (95 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

ACKNOWLEDGMENTS
 
Terry and Isa would like to thank:
Katie McHugh, our beautiful and patient editor at Perseus
Matthew Lore, our publisher at Perseus who took a chance on us in the first place
Christine Marra, our other editor at Perseus, for calling us every 5 minutes
Pauline Neuwirth, our book designer superhero.
Marc Gerald, our super-agent at the Agency Group
Julia Moskin at the NY times, who made us famous
The Nerd NYC community
 
Isa would like to thank:
Justin Field, for building me shelves and keeping the cats at bay.
My mom, Marlene Stewart, for transitioning to veganism and loving tempeh.
Josh Hooten for finally admitting that I am the new face of veganism and he is a washed up old man who listens to Les Savy Five and wonders what might have been. And his beautiful wife Michelle for publishing
Herbivore Magazine
.
Amy Sims, for being muh guh, (lylas!)
The Post Punk Kitchen forum mods; Paula, Eppy, Angela, Katie and Brian, for deleting spam and threads about honey and dating omnis, thus freeing up my time to play scrabble and write cookbooks.
Erica Levine because I have to thank her in every book or else she headbutts me (someone please help!)
Michelle Moskowitz-Brown for being my sister, even if she doesn’t name the new baby after me. Also, Max for being cute and Aaron Brown for having good genes. (There is still time to name the baby after me)
Gorilla Coffee in Brooklyn, for having free wi-fi and keeping the soy milk out in a thermos. I spent many, many hours there doing most of the writing and editing for
Veganomicon
.
The Brooklyn Public Library at Grand Army Plaza for being a glorious place with air conditioning free wifi and, oh yes, so many books! Also, for being around the corner.
 
Terry would like to thank:
John Stavropoulos, my wonderful husband. Who gives great hugs, isn’t afraid to tell me if he doesn’t like something and breaks for seitan.
My parents, Teresa and Nerio, who will make every recipe in this book (even if they don’t know this yet).
My sweetie mother-in-law Eleni for bringing me oregano from Greece that she picked herself from the side of a mountain in Sparta. Now that’s hardcore.
The Forest Hills crew for keeping me company in the kitchen and being awesome: Erica, Keren, Evelyn, Paula, Frank, Jim and Jason.
Drozdal for his evil insight (the title of this tome you hold in your hands).
My boss Mark, my co-workers and my job for being understanding and really nice during my manic months spent making this book (yes, this was the reason I was furiously typing away in my cubicle-cave).
 
Our recipe testers guided our way throughout this cookbook. Not only did they tirelessly test our recipes, find our typos, help us clarify directions and hold our hands, they also let us know what foods they were craving and gave us endless ideas and inspiration. They let us know what they wanted in a cookbook, so while we would love to take full credit for being psychic culinary geniuses, we’ll pull back the curtain and give them big fat hugs. Thank you guys so much, we love you all!
Pictured: Amanda Sacco tested over 100 recipes. No sooner did we post something than Amanda had tested it. We think she might be a vegan robot. But aren’t all robots vegan?
 
Erica Johnson
Lisa Coulson
Raelene Coburn
Jayne Ott, Nadia and Brigit Wendt
Webly Bowles
Megan Duke
Julie Farson
Anna Hood
Abby Wohl
Andrea Zeh
Michelle Gardinier
Carrie Lynn Morse
Rachel Bavolar
Keren Form
Allicia Cormier
Mike Desert
Connie Leonard
Kim Cannard
Jessica DeNoto
Katie Marggraf
Molly Tanzer
Eryn Hiscock
Amanda Sacco
Mike Crooker & Liz Bujack
Shanell Dawn Williams
Lauren Ulm
Deborah Diamant
Jenna Mari Brooks
Lucy Allbaugh
Joanna Vaught
Kim Carpenter
Paula Gross
Karla E. Nolt
Jordan Faulds
Mat Winser
Michele Thompson
Terri Kruse
Jessica Scoles
Val Head
Erica Manney
Jill Murray
Angelene Gaal
Drew Blood
Cassondra Herman-Zajac
Elizabeth Ryan
APPENDIX
 
RECIPES BY ICON
 
SOY FREE RECIPES
 
SNACKS, APPETIZERS, LITTLE MEALS, DIPS AND SPREADS
Butternut Squash and Pumpkin Seed Rice Paper Rolls
Broccoli-Millet Croquettes
Autumn Latkes
Potato Latkes
Acorn Squash and Black Bean Empanadas
Panko-Stuffed Mushrooms
Everyday Chipotle-Vegetable Tamales
Samosa Stuffed Baked Potatoes
Creole Stuffed Peppers
Curried Carrot Dip
White Bean Aioli
Chestnut-Lentil Pâté
Creamy Kalamata Spread
Walnut-Mushroom Pâté
Sun-dried Tomato Dip
Sweet Basil Pesto Tapenade
Mediterranean-Style Cashew-Cucumber Dip
Asparagus-Spinach Dip
A Hummus Recipe
Lower-fat Cauliflower Hummus
Guacamole
BRUNCH
Diner Home Fries
SALADS AND DRESSINGS
Lentil Salad
Bulgur, Arugula, and Cannellini Salad
Pear and Endive Salad with Maple Candied Pecans
Roasted Fennel and Hazelnut Salad with Shallot Dressing
Autumn Root Salad with Warm Maple-Fig Dressing
Shredded Parsnip and Beet Salad in Pineapple Vinaigrette
DRESSINGS
Maple-Mustard Dressing
Mediterranean Olive Oil and Lemon Vinaigrette
Raspberry-Lime Vinaigrette
SAMMICHES
Roasted Eggplant and Spinach Muffuletta Sandwich
MIX AND MATCH
VEGETABLES
Sautéed Spinach and Tomatoes
Escarole with Capers and White Beans
Cornmeal-Masala Roasted Brussels Sprouts
Lemony Roasted Potatoes
Rutabaga Puree
Mashed Spiced Sweet Potatoes
Roasted Butternut Squash with Coriander Seeds
GRAINS
Broccoli Polenta
Soft Poppy-Seed Polenta
Chickpea-Quinoa Pilaf
Fresh Dill-Basmati Rice with Chard and Chickpeas
Israeli Couscous with Pistachios and Apricots
Tomato Couscous with Capers
Mexican Millet
Messy Rice
Saffron-Garlic Rice
BEANS
Rustic White Beans and Mushrooms
Mediterranean-Style Baked Lima Beans
Black Beans in Chipotle Adobo Sauce
Cheater Baked Beans
Tamarind Lentils
Chickpeas Romesco
SOUPS
Black Bean-Vegetable Soup
Tomato-Rice Soup with Roasted Garlic and Navy Beans
Ancho-Lentil Soup with Grilled Pineapple
Broccoli-Potato Soup with Fresh Herbs
Double Pea Soup with Roasted Red Peppers
French Lentil Soup with Tarragon and Thyme
Gazborscht
Homemade Vegetable Broth
Midsummer Corn Chowder with Basil, Tomato, and Fennel
Roasted Yellow Pepper and Corn Bisque
Baked Potato and Greens Soup with Potato-Wedge Croutons
Spicy Peanut and Eggplant Soup
Creamy Tomato Soup
CASSEROLES
Southwestern Corn Pudding
Caramelized Onion-Butternut Roast with Chestnuts
Asparagus Quiche with Tomatoes and Tarragon
Sweet Potato-Pear Tzimmes with Pecans and Raisins
Jamaican Yuca Shepherd’s Pie with Sweet Potato, Kidney Beans, and Plantains
Potato and Kale Enchiladas with Roasted Chile Sauce
Kasha Phyllo Pie
ONE-POT MEALS AND STOVE-TOP SPECIALTIES
Manzana Chili Verde
BBQ Black-Eyed Pea-Collard Rolls
Spiced Pita Crisps
Spaghetti Squash Mexicana with Tropical Avocado Salsa Fresca
Tomato and Roasted Eggplant Stew with Chickpeas
Plantain and Pinto Stew with Parsnip Chips
Pumpkin Saag
Sweet Squash in Mole Sauce
Red Lentil-Cauliflower Curry
Sautéed Seitan with Mushrooms and Spinach
PASTA, NOODLES, AND RISOTTO
Spinach Linguine with Basil-Cilantro Pesto and Artichokes
Pasta Della California
Penne Vodka
Pasta e Fagioli
Green Pea and Lemon Risotto with Roasted Red Peppers
SAUCES AND FILLINGS
Mustard Sauce
Marinara Sauce and Variations
Almesan
Backyard BBQ Sauce
Salsa Verde
Green Pumpkin-Seed Mole
Chile-Chocolate Mole
5-Minute Mango Chutney
Tropical Avocado Salsa Fresca
Cranberry-Chile Dipping Sauce
Holiday Cranberry Sauce
Basil-Cilantro Pesto
Cheezy Sauce
Dill-Tahini Sauce
Sweet Vidalia Onion Sauce
BREADS, MUFFINS, AND SCONES
Fresh Rosemary Focaccia
Poppy Seed-Cornmeal Roti
Banana-Date Scones
Lower-Fat Banana Bread
DESSERTS
Tea-Poached Pears in Chocolate Sauce
Strawberry-Plum Crisp
Lower-Fat Deep Chocolate Bundt Cake
 
 
GLUTEN FREE RECIPES

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