Vegan Holiday Cooking From Candle Cafe by Pierson, Joy -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Foreword by Alicia Silverstone Foreword by Laura and Woody Harrelson Introduction Menu One: Super Bowl

The Frida The Touchdown Roasted Poblano Guacamole Chopped Vegetable Salad with Garden Herb Ranch Dressing Make Your Own Chili Bowl Wheat Ball Heroes Seitan and Tempeh Fingers with Sweet Mustard Dipping Sauce Stout Brownies Ice Cream Sandwiches

Menu Two: Lunar New Year

Duilian Daidai Grilled Bok Choy with Sesame-Ginger Sauce Scallion Pancakes with Homemade Kimchi and Wasabi Aïoli Steamed Vegetable Dumplings with Ginger-Soy Dipping Sauce Soba Noodle and Seaweed Salad with Wasabi-Tahini Dressing Miso-Ginger Braised Tofu over Bamboo Rice Pilaf Maple-Roasted Kabocha Squash and Pickled Lotus Root Sweet Fried Dumplings with Blood Orange–Ginger Sauce Sake-Lime Sorbet with Toasted Coconut Herbal Tea of Good Fortune

Menu Three: Valentine’s Day

Persephone Chai Kiss Roasted Red Pepper Soup with Tofu Dumplings Mâche and Endive Salad with Creamy Avocado Vinaigrette Rosemary Portobello Steaks with Celeriac Puree, Cabernet Reduction, and Brussels Sprouts Morel-Crusted Tofu with Sautéed Mushrooms and Fennel and Pomegranate Salad Passion Fruit Crème Brûlée Molten Chocolate Cake with Raspberry Coulis

Menu Four: Passover Seder

Concord Grape Soda Haroset Chopped “Liver” Gefilte Tofu with Fresh Horseradish and Beet Relish Lemongrass-Infused Celeriac Soup with Matzo Balls Sweet Potato and Apricot Tzimmes Swiss Chard and Chickpeas Sweet Potato Latkes with Almond Crème Fraîche Joy’s Grandma’s Seitan Brisket with Roasted Carrots, Shallots, and Turnips Chickpea Crepes with Berries and Vanilla-Lavender Cream Flourless Chocolate Cake with Macaroon Crust

Menu Five: Easter Brunch

Candle Royale Açai Mimosa Fair Mary Mini Muffins with Homemade Preserves French Toast Coffee Cake Spring Vegetable Salad with Fava Beans, Peas, Asparagus, and Lemon-Chive Dressing Grilled Artichoke Hearts with Pesto Quinoa Vegetable Cakes Pineapple-Ginger Glazed Seitan Pastoral Vanilla Cupcakes Strawberry Rhubarb Tarts with Vanilla Bean–Coconut Ice Cream

Menu Six: Cinco De Mayo

La Poblana Sangria Lime Tequila Shooters Benito’s Passion Albondigas Stuffed Avocado Salad with Chipotle Vinaigrette Spanish Rice and Black Beans Crispy Black Bean Tacos Tempeh Fajitas Tortilla Casserole Caramel Flan Cinnamon Chile Chocolate–Dipped Fruit

Menu Seven: 4th of July

Red, White, and Blue Margarita Porch Swing 1776 Bruschetta with White Bean Spread, Tomatoes, and Olives Green Tomato Gazpacho Shooters Herbed Heirloom Tomato Salad Creamy Crunchy Cole Slaw Baked Maple Pinto Beans Chile-Crusted Grilled Corn Jalapeño Red Pepper Cornbread Sticks Big Barbecue Seitan Burgers Mojo de Ajo Seitan with Grilled Peaches Red, White, and Blue Shortcake

Menu Eight: Thanksgiving

Menu Nine: Christmas

Christmas Pomegranate Punch Holiday Flip Crispy Mushrooms with Horseradish Cream and Tapioca Caviar Roasted Cauliflower and Fennel Soup with Truffle Oil Herb Grilled Tofu and Sweet Potato Sandwich Bites with Vegan Cranberry Mayo Polenta, Mushroom, and Kale Casserole Braised Cranberry-Orange Tofu Broccoli Rabe with Shallots and Hazelnuts Potato Gratin Spiced Bread Pudding Cheese Plate Spritz Cookies Gingerbread Molasses Cookies Snowball Cookies Chocolatl and Peppermint

Menu Ten: New Year’s Eve

Lady Day Pom Palm Blini with Crème Fraîche and Hijiki Caviar Vegetable Black-Eyed Pea Soup Beluga Lentil Salad with Green Beans, Grapes, and Champagne Vinaigrette Homemade Pappardelle with Spinach, Portobello Mushrooms, and Roasted Red Pepper Sauce Truffle Tofu Medallions with Wild Mushroom and Pinot Gris Sauce Warm Apple Turnovers and Champagne Ice Cream

Resource Guide Acknowledgments About the Authors Measurement Conversion Chart Index