Veganissimo! Beautiful Vegan Food
Leigh Drew
Veganissimo! Beautiful Vegan Food
Leigh Drew
Published by Arbon Publishing Pty Ltd. 45 Hume Street, Crows Nest NSW 2065, Australia PO Box 623, Crows Nest NSW 1585, Australia Telephone: +61 2 9437 0438 Facsimile: +61 2 9437 0288 Email: admin@arbonpublishing.com or visit www.arbonpublishing.com Managing Director
Fritz Gubler
Publisher
Chryl Perry
Author
Leigh Drew
Nutritional Consultant
Amanda Benham
Project Editor
Dannielle Viera
Book Design
Kylie Mulquin
Cover Design
Kylie Mulquin
Original Photography
Andre Martin
Prop Styling
Stephanie Souvlis
Food Styling
Rebecca Truda
Proofreader
Marie-Louise Taylor
Indexer
Marie-Louise Taylor
This publication and arrangement © Arbon Publishing Pty Ltd, 2013 Text © Arbon Publishing Pty Ltd, 2013 Photographs © Arbon Publishing Pty Ltd, 2013 All rights reserved. No part of this book may be reproduced in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval systems, without permission in writing from the publisher. All images in this book have been reproduced with the knowledge of and prior consent of the copyright holder concerned, and no responsibility is accepted by authors, publisher or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. National Library of Australia Cataloguing-in-Publication entry Author: Drew, Leigh, author. Title: Veganissimo : beautiful vegan food / Leigh Drew. ISBN: 9780987282057 (paperback) Subjects: Vegan cooking. Dewey Number: 641.5636 Printed and bound in China by 1010 Printing Limited Captions for the Cover and Preliminary Pages Front Cover: Portobello Burgers with the Lot Back Cover (top to bottom): Baingan Bharta, Classic Vegetable Kebab Wraps, and Strawberry and Pepper Sorbet with Balsamic Syrup Page 2: Tempeh, Almond, and Dried Fruit Tagine with Cardamom Brown Rice Pages 4–5: Corn Fritters with Tartar Sauce Page 6: Moist Beet and Chocolate Cake Page 8: Vegan Meatball Subs
Contributors Amanda Benham is an Accredited Practising Dietitian and Accredited Nutritionist who has been helping people adopt healthy vegan eating patterns since 1992. In addition to her professional qualifications, Amanda has extensive personal experience in vegan nutrition: she has been a vegan since 1983, and her two grown-up children are lifelong vegans. Amanda may be found at: www.humanherbivore.com.
Leigh Drew has been involved in the culinary world for almost 30 years. Since becoming vegan in March 2003, she has shared her love and enthusiasm for vegan cookery by teaching cooking classes, speaking at festivals, managing vegan cafĂŠs, catering, and writing cookbooks. She is deeply committed to advocating vegan food, and loves showing others how it can be both ethically satisfying and incredibly delicious.
Recipe Testers A number of people around the world helped to test and refine the recipes in this book, including Catherine Ballway (Illinois, United States), Sheree Carter (Sydney, Australia), Mia Falletti (Perth, Australia), Susan Gottlieb (Brisbane, Australia), Michelle Gravolin (Sydney, Australia), Rose Kobelka (Ontario, Canada), Michelle Loidl (Melbourne, Australia), Sarah Midgley (Sydney, Australia), and Mel Nicholas (Melbourne, Australia).
Foreword Over the many years I have known Leigh, I have always been impressed by her energy and skill in promoting veganism, especially by appealing so well to our taste buds. We first met when I attended an eight-week vegan cooking course that she taught with great gusto. I also remember, when we were co-judges for a vegan dessert competition, how seriously she took the job of selecting the winner, when all I wanted to do was gorge myself on all the sweetness! And I have eaten many times at vegan cafés she has managed. So I am very pleased that she has written a brand new vegan cookbook, Veganissimo!. My vegan journey has always revolved around a desire to help animals, people, and the planet as well as a more personal concern about my health. I share with Leigh an eagerness for encouraging others to make more compassionate choices in their lives. But being vegan is not just about “saving the world.” As Veganissimo! reveals, it can also be a thrilling exploration of exotic cuisines and amazing ingredients. Far from the stodgy, hard-to-find, black-and-white vegan cookbooks of just a few years ago, Veganissimo! takes vegan cooking to an exciting new level. It fills the need for a book that not only enhances one’s joy in being vegan by showing you how to prepare mouthwatering vegan food, but also helps you maintain a healthier diet. In addition, one of the best ways to help animals is to encourage others to go vegan, and this book will certainly provide you with some tempting ideas. By serving up these great vegan dishes to your family and friends, you will surprise them with just how delicious and diverse vegan cuisine can be—and they may consider exploring veganism further! greg McFarlane CEO, Vegan Australia www.veganaustralia.org.au
Contents
introduction
10
Building Blocks of Vegan Cuisine
18
Sublime Sauces, Marinades, and Dressings
46
Bewitching Baked goods
62
wonderful waffles, Pancakes, and Crepes
74
Beguiling Breakfasts and Brunches
88
Charming Cheeses, PâtÊs, Dips, and Spreads
104
Superb Sandwiches, wraps, and Burgers
118
Splendid Salads, Soups, and Side Dishes
134
Pleasing Pasta and ravishing rice
150
Stunning Stews, Classy Curries, and Precious Pies
164
Divine Desserts
180
Measurement Conversion Charts
200
glossary
201
Bibliography
202
index
204
Acknowledgments
208
Sublime Sauces, Marinades, and Dressings sticky Barbecue Marinade
48
Vegan Bacon Marinade
49
Chili Citrus Ginger Marinade
50
Chipotle Chili and Lime Marinade
50
Classic teriyaki Marinade
51
Cucumber and Apple Raita
51
tartar sauce
52
Chunky onion and tomato sauce
53
Mint salsa Verde
54
Garden salad Dressing
55
Avocado and White Bean Dressing
56
Roasted Garlic Vinaigrette
56
Walnut and spinach pesto
57
Classic pesto
57
onion and Mushroom Gravy
58
peanut sauce
59
BĂŠchamel (White) sauce
60
Cheese sauce
61
opposite A selection of vegan sauces and marinades
Chili Citrus Ginger Marinade soy Free
Gluten Free
2 red chilies, deseeded (optional) and chopped ⁄2 cup (4 fl oz/120 ml) orange juice
1
⁄4 cup (2 fl oz/60 ml) lemon juice
1
1 tablespoon lime juice 1 piece of ginger (approx. 1 in/2.5 cm), peeled and chopped 1 tablespoon olive oil ⁄4 cup (2 fl oz/60 ml) cold salt-reduced vegetable stock
30 minutes or less
pRepARAtioN tiMe 5 minutes CooKiNG tiMe None
Place the chilies, orange juice, lemon juice, lime juice, ginger, olive oil, and salt-reduced vegetable stock into a food processor. Blend the ingredients until the marinade is as smooth as possible—some small pieces of chili and ginger are fine. MAKes 2 cups
1
✤✤✤Use this marinade in the Classic Vegetable Kebab Wraps recipe (see pages 126–27). ✤✤✤this marinade can also be utilized with tofu, tempeh, seitan, and vegetables, or as a light Asian-style sauce for stir-fries.
Chipotle Chili and Lime Marinade soy Free
Gluten Free
3 chipotle chilies in adobo sauce, deseeded (optional) and chopped 2 garlic cloves, minced 1 tablespoon finely grated lime rind ⁄3 cup (2 1⁄2 fl oz/75 ml) lime juice
1
⁄3 cup (2 1⁄2 fl oz/75 ml) cold salt-reduced vegetable stock
1
1 tablespoon olive oil
30 minutes or less
pRepARAtioN tiMe 5 minutes CooKiNG tiMe None
Place the chipotle chilies, garlic, grated lime rind, lime juice, salt-reduced vegetable stock, olive oil, and tomato paste into a food processor. Blend the ingredients until the marinade is smooth. MAKes 1 cup
1 tablespoon tomato paste ✤✤✤Use this marinade in the satay shiitake Mushroom and eggplant Kebab Wraps recipe (see page 125). ✤✤✤this marinade can also be utilized with tofu, tempeh, seitan, and vegetables, or in any Mexican-style or Latinstyle dishes. ✤✤✤this marinade can be stored in an airtight container in the refrigerator for up to three days.
50
sublime sauces, Marinades, and Dressings
Classic Teriyaki Marinade Gluten Free
30 minutes or less
pRepARAtioN tiMe 5 minutes CooKiNG tiMe None
In a medium bowl, whisk together the salt-reduced vegetable stock, gluten-free salt-reduced tamari or salt-reduced soy sauce, garlic, agave nectar, and sesame oil.
1
⁄2 cup (4 fl oz/120 ml) cold salt-reduced vegetable stock
1
⁄4 cup (2 fl oz/60 ml) gluten-free saltreduced tamari or salt-reduced soy sauce
2 garlic cloves, minced
MAKes 1 cup
2 tablespoons agave nectar 1 tablespoon sesame oil
✤✤✤Use this marinade in the portobello Burgers with the Lot recipe (see pages 130–31). ✤✤✤this marinade can also be utilized with tofu, tempeh, seitan, and vegetables, or in any Asian stir-fries. ✤✤✤this marinade can be stored in an airtight container in the refrigerator for up to three days.
Cucumber and Apple Raita Gluten Free
pRepARAtioN tiMe 5 minutes, plus overnight soaking CooKiNG tiMe None
1
Place the cashews into a food processor with the lemon juice, miso, cumin, and a ¼ cup of water. Blend the mixture until it is smooth, adding more water a tablespoon at a time to achieve the desired consistency. Pour the mixture into a bowl, and add the cucumber, apple, and mint. Stir to mix the ingredients.
⁄2 cup (2 oz/60 g) raw cashews, soaked overnight and drained
2 tablespoons lemon juice 1
⁄2 tablespoon miso
1
⁄4 teaspoon cumin
1
⁄4 – 1⁄2 cup (2–4 fl oz/60–120 ml) water
½ medium cucumber, finely chopped 1
⁄2 large Granny smith apple, peeled and finely chopped
1
⁄4 cup (1⁄2 oz/15 g) fresh mint, finely chopped
MAKes 1 cup
✤✤✤serve this raita with curries as a cooling side dish. ✤✤✤this raita can be frozen in an airtight container, but must be used within two months.
sublime sauces, Marinades, and Dressings
51
Bewitching Baked Goods
Chocolate Raspberry Muffins
64
savory Zucchini Muffins
65
Mamoul
66
Nutty Chocolate Chip Cookies
68
Gingered Cheesecake Bar Cookies (slices)
69
Yeast-free Cilantro and Garlic Naan
70
potato scones
72
Cheesy onion Biscuits
72
Jalape単o pepper Cornbread
73
opposiTe savory Zucchini Muffins, see page 65
Mamoul Soy Free
pRepARATioN TiMe 50 minutes, plus 1 hour resting CooKiNG TiMe 20–25 minutes
1 First, make the shortbread. In a large bowl, combine the all-purpose flour and sugar. Rub in the vegan soy-free or other margarine until the mixture has a crumbly consistency but still sticks together when pressed.
2 Drizzle in the orange blossom water and 2 tablespoons of soy-free or other nondairy milk, and cut the liquid through the mixture until a dough is formed—if the dough is too sticky, add a tablespoon or two of all-purpose flour; if the dough is too dry, add another tablespoon of nondairy milk. Gently knead the dough in the bowl for 2 minutes. Cover the dough with a clean tea towel, and place it in the refrigerator to rest for 1 hour. 3 To make the date and nut filling, place the dates and 1/3 cup of water into a medium saucepan over low heat. Cook the dates until they have broken down. Add more water if the dates are starting to dry out before they break down. Set the saucepan aside to cool. Once the dates are cool, stir though the walnuts, pistachios, sugar, orange blossom water, and vanilla extract.
4 Preheat the oven to 350°F (180°C). Line a cookie tray with kitchen baking paper. Divide the dough into 24 balls the size of a walnut in its shell.
5 Flatten one of the balls to form a circle 1½ in (3.8 cm) in diameter and ¼ in (0.6 cm) in thickness. Place 2 teaspoons of the date and nut mixture into the center of the dough circle, and bring up the sides of the dough circle to meet above the mixture. Gently roll the filled dough circle back into a ball, place it onto the cookie tray, and flatten it slightly with a fork. Repeat the process with the rest of the dough balls.
Shortbread
2 cups (9 oz/255 g) all-purpose flour, plus more as required 1 tablespoon rapadura sugar or raw sugar 71⁄2 oz/215 g vegan soy-free or other margarine, chopped into 1-in (2.5-cm) pieces 1 tablespoon orange blossom water 2–3 tablespoons cold soy-free or other nondairy milk date and nut Filling
31⁄2 oz/100 g pitted dried dates, roughly chopped 1
⁄3 – 1⁄2 cup (2 1⁄2 –4 fl oz/75–120 ml) water
1
⁄4 cup (1 oz/30 g) finely chopped walnuts
1
⁄4 cup (1 oz/30 g) finely chopped pistachios
1
⁄4 cup (1 1⁄2 oz/45 g) rapadura sugar or brown sugar
1 teaspoon orange blossom water 1
⁄4 teaspoon vanilla extract
For a twist on this recipe, use rosewater instead of orange blossom water.
6 Bake the mamoul for 20–25 minutes or until they are just beginning to color. Allow them to cool on the cookie tray for 5 minutes, and then place them onto a rack to cool completely. seRVes 24 cookies
Bewitching Baked Goods
67
Wonderful Waffles, Pancakes, and Crepes Basic Waffles
76
Savory Potato Waffles
76
Carrot Cake Waffles with Lemon Drizzle
77
Scallion Pancakes
78
Ricotta-style Pancakes
80
Buttermilk-style Pancakes
80
Swedish Potato Pancakes
81
Classic Crepes
81
Pikelets with Whipped Maple Cream
82
Buckwheat Galette
84
Vietnamese Savory Pancakes
85
Italian Farinate
86
oPPoSITe Carrot Cake Waffles with Lemon Drizzle, see page 77
Beguiling Breakfasts and Brunches Zucchini Fritters with Classic Pesto
90
Corn Fritters with Tartar Sauce
91
Basic Fruit Smoothie
92
Green Smoothie
93
Potato Scone Breakfast Sandwiches with Sausage and White Beans
94
Overnight Breakfast Cups
96
Chia Porridge
97
Tostada Tofu Rancheros with Roasted Potatoes
98
French Toast
100
Vegan Bacon
102
Baked Seitan Bacon
103
OPPOSiTe Corn Fritters with Tartar Sauce, see page 91
Charming Cheeses, Pâtés, Dips, and Spreads Cashew Cheese with Roasted Garlic and smoked paprika
106
Chive and Cashew Crème Cheese
107
Mixed Mushroom and Walnut pâté
108
soft Macadamia Cheese
109
Baked Ricotta
110
Mozzarella
111
Gomasio with Nutritional Yeast
112
Chive, Garlic, and Walnut spread
112
onion Jam
113
sundried tomato tapenade
113
Creamy Baba Ganoush
114
spinach Hummus
115
Chunky Beet Dip
116
Classic Guacamole
117
opposite Cashew Cheese with Roasted Garlic and smoked paprika, see page 106
Superb Sandwiches, Wraps, and Burgers Vegan Meatball subs
120
Reuben sandwiches
122
emerald Green Falafel Wraps
124
satay shiitake Mushroom and eggplant Kebab Wraps
125
Classic Vegetable Kebab Wraps
126
Lentil Burgers with peanut sauce and pickled Carrot and Daikon
128
portobello Burgers with the Lot
130
Herby Rissole sandwiches
132
Roasted Tempeh and Vegetable Burgers
133
opposiTe Vegan Meatball subs, see pages 120–21
Pleasing Pasta and Ravishing Rice Angel-hair Pasta with Creamed Eggplant and Avocado Sauce
152
Macaroni and Cheese-stuffed Butternut Squash
153
Spring Vegetable Cannelloni with Sundried Tomato Pesto Sauce
154
Soft Porcini Polenta
156
Sizzling Polenta Gnocchi with Sage
157
Tempeh, Eggplant, and Sweet Potato Lasagne
158
Yellow Garlic Rice
160
Lemon, Pea, and Parsley Risotto
161
Tomato and Mushroom Risotto with Basil and Tomato Salad
162
oPPoSiTE Macaroni and Cheese-stuffed Butternut Squash, see page 153
Tomato and Mushroom Risotto with Basil and Tomato Salad Soy Free
Gluten Free
PREPARATioN TiME 20 minutes CooKiNG TiME 55 minutes
tomato stock
1 To make the tomato stock, place the canned tomatoes,
8 cups (64 fl oz/2 L) salt-reduced vegetable stock
salt-reduced vegetable stock, garlic, dried oregano, dried basil, dried marjoram, and dried thyme into a large saucepan over medium–low heat. Simmer for 10 minutes. Remove the saucepan from the heat, and use a stick blender to blend the tomato stock until it is smooth. Place the saucepan over medium–low heat again, and bring the tomato stock to a low simmer.
2 To make the risotto, heat the olive oil in a medium saucepan over medium–high heat. Add the arborio rice, and stir well to coat the rice with the oil. Stir constantly for about 2 minutes or until the rice becomes translucent. Pour 1 cup of the tomato stock into the rice mixture, and stir constantly until the liquid has been absorbed. Repeat this process for 30–40 minutes or until the rice is cooked (with the grains separate and not chalky) and the sauce is starchy with a pourable consistency. More tomato stock may be required, or all stock may not be used. Remove the saucepan from the heat, and stir through the mushroom pieces.
3 To make the basil and tomato salad, mix together the basil, tomatoes, sundried tomatoes, olive oil, balsamic vinegar, salt, and pepper in a medium bowl.
4 To serve, spoon the risotto into four to six bowls. Top each with 2 tablespoons of the basil and tomato salad, and drizzle with a little of the liquid from the salad. SERVES 4–6
28 oz/800 g canned tomatoes
3 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried marjoram 1 teaspoon dried thyme Risot to
1 tablespoon olive oil 2 cups (11 oz/310 g) arborio rice 9 oz/255 g mushrooms, sliced into 1 ⁄2 -in (1.2-cm) thick pieces Basil and tomato sal ad
2 bunches fresh basil (approx. 7 oz/ 200 g), shredded 2 medium tomatoes, chopped 1
⁄4 cup (2 1⁄2 oz/70 g) sundried tomatoes, finely chopped
1 tablespoon olive oil 2 tablespoons balsamic vinegar 1
⁄2 teaspoon salt
1
⁄2 teaspoon pepper
If you don’t like the idea of hot risotto with cold salad on top, serve the basil and tomato salad in a separate bowl to the side.
Pleasing Pasta and Ravishing Rice
163
Stunning Stews, Classy Curries, and Precious Pies tempeh, Almond, and Dried Fruit tagine with Cardamom Brown Rice
166
thai-style Yellow Curry with Coriander Dressing
168
three-bean Chocolate Chili
170
spicy Korean silken tofu stew
171
Baingan Bharta
172
Lemon and Garlic Dal
174
tandoori Cauliflower Cheese
175
Lancashire Hotpot
176
Basic pastry Dough
178
spanakopita (spinach pie)
179
opposite tempeh, Almond, and Dried Fruit tagine with Cardamom Brown Rice, see pages 166–67
Divine Desserts
Moist Beet and Chocolate Cake
182
soft Molasses Gingerbread Cake
184
Hazelnut Chocolate Torte
186
Lemon self-saucing pudding
188
sweet Cheese Borek with Rum-soaked Raisins
190
Chocolate Mousse Tart with Raspberries
192
Chai Coconut ice Cream
194
Creamy Date and orange sorbet
195
strawberry and pepper sorbet with Balsamic syrup
196
Coconut, Ginger, and Lime panna Cotta with Raspberry Coulis
198
opposiTe Moist Beet and Chocolate Cake, see pages 182–83
Veganissimo! Beautiful Vegan Food
Whether you’re new to vegan cuisine or an enthusiastic vegan foodie, Veganissimo! will take you on a delicious adventure in vegan cooking! Veganissimo! showcases vegan cooking at its most creative, innovative, and delectable, firmly establishing it as a unique cuisine in its own right. Leigh Drew’s clear, step-by-step instructions make preparing vegan food easy and fun, and her distinctive approach to flavor creation— which makes the most of vegan culinary principles and techniques, as well as whole, unprocessed foods and contemporary, ethnic-inspired combinations—is sure to impress nonvegans, empower new vegans, and encourage established vegans to widen their cooking repertoire. ✤✤ Comprehensive text on the essential building blocks of vegan cuisine ✤✤ More than 120 recipes, including many low-fat, soy-free, and gluten-free dishes ✤✤ Over 50 stunning full-color photographs, each produced especially for this book
ISBN 978-0-9872820-5-7
9 780987 282057 >