Contents

Acknowledgments 8

Chapter 2 Afternoon

Chapter 3 Evening

Chapter 4 Late Night

Introduction 11

Lavender Lemonade 58

Blood Orange Margarita 114

Rosewater Hot Chocolate 174

Ingredient Sourcing 15

Shandy 61

Mexican White Russian 117

Lemon Verbena Bellini 175

The Vegan Pantry 19

Ginger Beer 63

Garbanzo Bean Socca 119

Lavender-Tangerine Martini 176

The Well-Equipped Vegan Kitchen 27

Dukkah with Rustic Bread 65

Parchment Flatbread Crackers 120

Curried Chickpea Snack 178

Muhammara 68

(No) Cheese Plate 123

Spiced Nuts 180

Hummus with Tahini 71

Grilled Tofu Grape Leaves 125

Vegan Tapas Plate 183

Three Salsas with Homemade Tortilla Chips 74

Yuba Spring Rolls 128

Vanilla Coconut Flan 186

Ceviche de Vegan 77

Tomato and Three-Bean Salad 131

Tea-Poached Pears in Caramel Sauce 188

Jicama Salad 80

Moroccan Orange Salad 134

Chocolate-Tahini Timbales 191

Fava Bean Salad 83

Brussels Sprout Slaw 137

Pion Tart 194

Tofu Caprese Stack 84

Lapsang Souchong Rice 138

Roasted Pepper Involtini 87

Nutty Mushroom Risotto 140

Summer Rolls with Two Dipping Sauces 90

Polenta with Wild Mushrooms,

Chapter 1 Morning
Darjeeling Himalayan Railway Chai Tea 35
Vegan Mary 36
Breakfast Fries 41
Multigrain Kutia with Almonds, Cherries, and
Chocolate 42
Savory Breakfast Tarts 44
Twenty-One-Hour Boule 47
French Toast with Cardamom Pear Compote 50
Breakfast Strata 53

Baked Ratatouille in Phyllo 93

Hazelnuts, and Figs 143

Garbanzo Bean and Tomato Soup 96

Celery Root and Fennel Chowder 147

Broiled Tofu, Carrots, and Shiitake

Confused Artichoke Soup 148

Mushrooms 99

Roasted Brown Bag Vegetables 151

Sweet Crema with Berries and Chambord 102

Potato Torte 154

Orange and Saffron Paletas 105

Poblano Chiles Rellenos 157

Ginger Pound Cake with Matcha Glaze 106

Eggplant Parma-Style 160

Pistachio Olive Oil Cake 109

Zucchini Lasagna with Pesto 162

Seared Tofu with Date Barbecue Sauce 164
Blueberry and Earl Grey Sorbet 167
Espresso Gelato 168
Basmati Rice Pudding 171

Chapter 5 Very Late Night

Limoncello 198
Shiso Leaf Martini 200
Hazelnut Halvah 203
Dates with Coffee Crema 204
Maple-Chipotle Pecan Popcorn 206
Chocolate Truffles 208
Chocolate Sea Salt Tart 211
Charoset Tart 214
Resources 216
Index 220
Table of Equivalents 224

Baked Ratatouille

Peanut Dipping Sauce

Makes 112 cups

in Phyllo

1 tablespoon light sesame oil

In a small saucepan, heat the light sesame oil

1 small shallot, finely chopped

over medium heat. Add the shallot, garlic, and

Ratatouille, the darling of dinner parties in the 1970s, stages a comeback. In this

1 garlic clove, minced

jalapeo and saut until beginning to brown,

updated version, France meets Greece as savory eggplant, zucchini, and toma-

1/2 jalapeo pepper, minced (seeded if

you prefer a milder heat level)

about 4 minutes. Stir in the peanut butter,

toes are sandwiched between layers of flaky phyllo dough. Phyllo (sometimes

1/2 cup unsalted smooth peanut butter

simmer, stirring occasionally, for 5 minutes.

3/4 cup vegetable stock, preferably

homemade (page 98)

Let cool slightly.

1 tablespoon Veganshire Sauce

(page38)

smooth, adding a bit of water if the sauce is

3/4 teaspoon agave syrup

1 tablespoon fresh lime juice

1 teaspoon toasted sesame oil

stock, Veganshire Sauce, and agave syrup and

spelled filo) is the delicate, paper-thin dough commonly used in Middle Eastern
desserts such as baklava, but its also a natural for savory dishes such as this.

Pour the mixture into a blender, blend until

too thick. Transfer to a serving bowl and stir in

Serves 6 to 8

the lime juice and toasted sesame oil. Sprinkle

6 tablespoons extra-virgin olive oil,

or as needed

In a large skillet, heat 3 tablespoons of the

1 medium yellow onion, halved

and thinly sliced

saut until translucent, about 5 minutes. Add

4 garlic cloves, minced

1 large eggplant, unpeeled, cut

into 1/2-inch dice

Soy Dipping Sauce

3 medium zucchini, cut into

1/2-inch dice

with the chopped peanuts before serving.

Chopped roasted peanuts for

garnish

Makes about 12 cup

1/4 cup soy sauce

1/4 cup rice wine vinegar
1 tablespoon thinly sliced scallions
(white and green parts)

In a small bowl, combine the soy sauce,

11/2 pounds plum tomatoes, peeled

and seeded (see Tip) and cut into
1/2-inch dice

Pure Vegan

the garlic and saut for 30 seconds. Add the

eggplant and zucchini and saut until all of the
vegetables are tender, about 10 minutes. Stir in
the tomatoes, salt, and pepper; lower the heat;
and simmer, stirring occasionally, until most of
the liquid has evaporated, 5 to 8 minutes. Stir in
the parsley and dill and remove from the heat.
Position a rack in the middle of the oven

vinegar, and scallions and stir until well mixed.

1 teaspoon salt

and preheat the oven to 425F. Coat a 9-by-

Serve immediately.

1/2 teaspoon freshly ground pepper

13-inch baking pan with some of the remaining

1/2 cup finely chopped fresh parsley

olive oil.

1/4 cup finely chopped fresh dill

Twelve 12-by-17-inch phyllo sheets,

thawed if frozen

92

olive oil over medium heat. Add the onion and

continued

Aftern o o n

93

Unroll the phyllo and trim the sheets to

Carefully transfer one of the phyllo stacks

just fit inside the pan, then cover with plastic

into the prepared pan and spoon the vegeta-

wrap and a damp kitchen towel to keep them

bles on top, spreading the mixture in an even

from drying out. Keeping the remaining sheets

layer. Cover with the second stack of phyllo

covered, put one sheet on a clean work sur-

sheets. Brush the top sheet of phyllo with a

face and use a pastry brush to gently coat with

bit more olive oil.

some of the remaining olive oil. Put a second

Bake for about 20 minutes, until the top is

sheet on top and brush with more olive oil.

golden brown. Remove from the oven and let

Repeat until you have a stack of six sheets

sit for 5 minutes. Use a sharp knife to cut the

brushed with olive oil. Set aside and repeat,

pastry into squares. Serve right away.

creating a second stack of six sheets brushed

with olive oil.

Tip: To seed the tomatoes, bring a large saucepan of water to a boil.

Score a small X in the bottom of each tomato with a knife. Put the
tomatoes in the boiling water and blanch for 1 minute. Remove them
with a slotted spoon. When cool enough to handle, slip off the skins,
cut the tomatoes in half, and scoop out seeds.

94

Pure Vegan

Aftern o o n

95