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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 >

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