The Complete Vegan Cookbook, Over 150 Whole-Foods, Plant-Based Recipes and Techniques by Chloe Coscarelli -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Foreword by Chloe Coscarelli Preface: Remembering Annemarie Colbin, PhD Introduction How to Use This Book Getting Started

Building a Foundation the Natural Gourmet Way Sourcing Your Food Prepping Your Pantry Equipment You’ll Need Cooking Fundamentals

Chapter 1: Plant-Based Essentials

Basic Nut Milk Hemp Seed Milk Almond Mozzarella Cashew Sour Cream Vegan Mayonnaise Vegan Ricotta Pickled Onions Pepita Blue Cheese Spread Shiitake Bacon Shiitake Crumble (Vegan Bacon Bits) Quick Shiitake Stock (Vegetarian Dashi) Homemade Teriyaki Sauce Carrot-Onion Stock Brown Vegetable Stock Basil-Infused Oil Homemade Tofu Homemade Ketchup Homemade Barbecue Sauce Sherry Vinaigrette Avocado Green Goddess Dressing Creamy Horseradish Dressing Basic Basil Pesto Salsa Roja Rich Béchamel Sauce Sweet Potato–Cassava Tortillas Homemade Corn Tortillas Basic Pastry Crust Whipped Coconut Cream Whipped Cashew Cream

Chapter 2: Snacks & Starters

Almond Pulp Crisps Spiced Roasted Chickpeas Almond Pulp Cookies Sunflower Pâté Edamame-Scallion Spread Seeded Mixed-Grain Crackers Beet Tartare Poppy Seed Crackers Rosemary–White Bean Purée, Tomato, and Arugula Toast Traditional Muhammara Hiziki Caviar with Tofu Sour Cream Phyllo Triangles with Tofu and Spinach Potato Pakoras with Mint-Cilantro Raita Endive Boats with Vegan Ricotta Edamame, Leek, and Herb Dumplings with Ginger-Scallion Sauce Sweet Potato Latkes with Pear Sauce and Cashew Sour Cream Avocado Fritters Baked Panelle with Eggplant Caponata

Chapter 3: Soups & Stews

Curried Yellow Split Pea Soup with Coconut Milk Creamy Mushroom Soup Chilled Cucumber-Avocado Soup with Fresh Dill Chef Elliott’s Famous Miso Soup Red Lentil Lemon Soup with Spinach Shiitake Broth with Udon, Tofu, and Baby Bok Choy Autumn Minestrone Beet Borscht Creamy Carrot Ginger Soup with Shiitake Crumble Cream of Corn Soup with Red Pepper Coulis Watermelon Gazpacho with Basil-Infused Oil Chilled Mediterranean Grilled Vegetable Soup Adzuki Bean Stew Smoky Black Bean Soup Oden (Japanese Root Vegetable Stew) Bengali Dahl with Cumin, Fennel, and Mustard Seeds

Chapter 4: Salads & Sides

Creamy Caesar Salad Bitter Greens and Shaved Fennel Salad with Shallot Vinaigrette and Candied Pistachios Spinach and Shiitake Salad with Pine Nuts Watercress-Fennel Salad with Citrus Massaged Kale Salad with Spiced Roasted Chickpeas and Pickled Red Onions Warm Pinto Bean Salad with Shiitakes, Radishes, and Watercress Black Bean–Tarragon Salad Springtime French Lentil Salad Coleslaw with Almond Dressing Jicama Salad Chickpea-Arugula Salad with Roasted Garlic Tahini Dressing Bengali-Style Braised Greens Sautéed Bitter Greens with Roasted Cipollini Onions, Currants, and Pistachios Roasted Summer Vegetables with Mint Pesto, Almonds, and Currants Basic Roasted Root Vegetables Broccoli Rabe with Pine Nuts, Raisins, and Sun-Dried Tomatoes Masala Spiced Potatoes Coconut Basmati Rice with Lime Zest and Pistachios Traditional Bulgur Tabouli Curried Couscous Salad with Almonds and Raisins Broiled Polenta with Garlic and Rosemary

Chapter 5: Weeknight Dinners

Pressure Cooker Brown Rice Risotto with Asparagus Yuca Focaccia with Zucchini, Tomatoes, and Red Onion Kimchi Fried Rice Baked Falafel Bowl with Red Quinoa and Preserved Lemon Cucumbers General Tso’s Broccoli Bowl with Black Rice and Spicy Edamame Tempeh Reuben Seared Tofu with Cilantro-Orange Dressing Vegetable Tempeh Wraps with Avocado Cream Tofu Teriyaki Lentils with Caramelized Fennel and Onions Bean and Root Vegetable Cassoulet Cauliflower Rice Curry with Sweet Potatoes Black Rice–Black Bean Burgers with Fresh Mango Salsa Baked Millet Croquettes with Herbs No-Cook Summer Squash Pappardelle with Fresh Tomato Sauce and Vegan Ricotta Stir-Fried Soba Noodles with Vegetables Quinoa-Stuffed Tomatoes Chili Beet Tacos with Creamy Cabbage-Pineapple Slaw Roasted Spaghetti Squash with Tempeh Bolognese

Chapter 6: Weekend Feasts

Baked Tempeh Polpette with Tomato-Basil Sauce Baked Mac and Cheese Sweet Potato Sushi Rolls with Homemade Pickled Ginger and Dynamite Sauce Black Bean–Mushroom Enchiladas with Mole Negro Pulled Barbecue Mushroom Sandwiches with Kale Slaw Pear and Leek Spelt Pizza with Pesto Grilled Spelt Flatbreads with Caramelized Onions and Oyster Mushrooms Quinoa and Tempeh–Stuffed Poblanos Butternut Squash and Pepita Blue Cheese Cannelloni in White Bean Broth

Chapter 7: Weekday Breakfasts

Blueberry Beet Smoothie Chocolate-Hazelnut Smoothie Tropical Green Smoothie Amaranth Porridge with Ginger Peaches and Pistachios Spiced Overnight Muesli with Pecans and Pomegranate Seeds Vanilla-Balsamic Buckwheat Granola with Dried Cherries Savory Yogurt Bowl with Roasted Carrots, Chickpeas, and Spiced Pumpkin Seeds Weekday Rice Flour Pancakes with Caramelized Bananas Tomato Tofu Scramble Rice Congee with Ginger, Scallions, and Gomasio Raspberry Chia Jam

Chapter 8: Weekend Brunches

Fried Cornmeal Squares with Steamed Greens Chickpea Crepes with Curry Filling and Mango Sauce Orange Currant Drop Scones Peppery Biscuits with Mushroom Gravy Light and Crisp Gluten-Free Belgian Waffles Sweet Potato Waffles Johnnycakes (Cornmeal Pancakes) Whole-Wheat Focaccia Spelt Bread

Chapter 9: Desserts

Strawberry-Rhubarb Crumble Maple Almond Fudge Chocolate Pudding Vanilla Bean Ice Cream Avocado-Lime Ice Cream Watermelon Granita Black Sesame Ice Cream Strawberry-Basil Sorbet Gingersnap Ice Cream Chocolate Chip Cookie Ice Cream Sandwiches Rolled Fig Cookies Easy Peanut Butter Cookies Chewy Chocolate Crinkle Cookies Coconut Lime Cream Tart Zesty Lemon Cake with Whipped Lemon Coconut Cream French Walnut Tart Rich Flourless Chocolate Cake Coffee Flan Apple Galette Enzymatic Fruit Salad Parfaits Dark Chocolate Bark with Pistachio, Orange, and Sea Salt Fudgy Carob, Banana, and Tiger Nut Flour Brownies

Chapter 10: Juices & Brews

Carrot, Celery, and Ginger Juice Mango Lassi Green Juice Ginger, Turmeric, and Lemon Tea Sweet Brew with Citrus Fruit Pomegranate, Blueberry, and Ginger Elixir Chilled Carrot Hazelnut Chai

Resources Recipe Credits Text Box Credits Acknowledgments Index

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