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Index
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
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