The Conscious Cook电子书

Dedication

Contents

Foreword

Welcome, Meat-Eaters

1. Thinking Vegan

* Why Vegan?

* Busting The Top Five Vegan Myths

* My Favorite Plant-Based Proteins

* In My Kitchen: tools & tricks

* In My Pantry: some favorite ingredients

* My Favorite Superfoods

* Meet Cashew Cream: the magic ingredient that makes it easy to live without dairy

2. Starters & Small Plates

* Twice-Baked Fingerling Potatoes with Crisped Dulse

* Grilled Artichokes with Caesar Dressing

* Shiso Bites

* Artichoke and Oyster Mushroom Rockefeller

* Ponzu-Glazed Tofu Crystal Rolls

* Quinoa Maki with Avocado and Cajun Portobello Fillets

* Tempura Beet Rollatini with Balsamic Gastrique

* Sweet Onion Beggar’s Purses

* Fresh-Baked Focaccia with Caramelized Onions

3. Salads

* Green Bean and Fingerling Potato Salad with Miso Dressing

* Caesar Salad with Focaccia Croutons

* Fresh Mint and Cucumber Salad with Tahini Vinaigrette

* Heirloom Tomato Salad with Crisped Capers

* Quinoa, Avocado, and Sweet Potato Timbale with Roasted Tomatillo Dressing

* Bibb Lettuce, Shaved Fennel, and Grapefruit Salad with Pickled Onion

* Summer Chopped Salad

* Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette

* Very Green Salad with Cucumber, Kohlrabi, Sweet Onion and Herb Vinaigrette

* Guest Chef Scot Jones

4. Soups

* Corn Chowder

* Split Pea Soup with Tempeh Bacon and Chipotle Cream

* Lemongrass Consommé with Pea Shoot and Mushroom Dumplings

* Tomato Bisque

* Cream of Asparagus Soup

* Celery Root Soup with Granny Smith Apples

5. Sandwiches

* Vietnamese-Style Tofu Hero with Asian Slaw

* Gardein “Steak” Sandwich with Watercress, Red Pepper, and Horseradish Mayonnaise

* Cajun Portobello Sandwich with Avocado and Rémoulade

* Tomato, “Mozzarella” and Pesto Panini

* California Gardein “Chicken” Salad

* Herbed Cashew Cheese Baguette with Tomato and Watercress

* Mediterranean Chickpea Wrap

* Guest Chef Chad Sarno

6. Entrées

* Pine-Nut-and-Basil Seared Gardein “Chicken” with Lobster Mushroom Beurre Blanc, Braised Kale, and Roasted Fingerling Potatoes

* Old Bay Tofu Cakes with Pan-Roasted Summer Vegetables, Horseradish Cream, Apples, and Beets

* Peppercorn-Encrusted Portobello Fillets with Yellow Tomato Béarnaise and Mashed Potatoes

* Free-Form Ravioli with Tofu Ricotta and Arugula Pesto

* Tempeh Creole over Brown Rice

* Gardein “Chicken” Scaloppini with Shiitake Sake Sauce, Braised Pea Shoots, and Crispy Udon Noodle Cakes

* Paella with “Sausage,” Nori-Dusted Oyster Mushrooms, and Wine-Braised Artichoke Hearts

* Artichoke Ricotta Tortellini with Saffron Cream Sauce

* Guest Chef Dave Anderson

* Agave-Lime Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes

* Whole Wheat Penne with San Marzano Tomatoes

* Asparagus and Meyer Lemon Risotto

* Cornmeal-Crusted Tempeh with Smoked Tomato Sauce, Green Chile Relish, Black Bean Puree, and Braised Kale

7. Desserts

* Oven-Roasted Banana Rum Cheesecake with Spiced Pecan Crust and Maple Rum Sauce

* Lemon Pistachio Cookies with Wild Blueberries

* Black Pepper Shortcakes with Blackberry Basil Sauce and Cinnamon Cream

* Seasonal Fruit in Papillote with Whipped Cashew Cream

* Chocolate Chip Peanut Butter Cake with Berry Sorbet

* Coffee Date Cake with Coconut Irish Cream Sauce

* Tropical Tapioca Pudding

* Vanilla Bean Panna Cottawith Orange Sauce

* With Guest Chef Serafina Magnussen

* My favorite seasonal dinner party menus

* Menu 1: A Winter Dinner

* Menu 2: A Spring Dinner

* Menu 3: A Summer Dinner

* Menu 4: A Fall Dinner

* Eating Seasonally

* My Favorite Vegan Restaurants

Easy References

Index

Acknowledgments

About the Author

Copyright

About the Publisher