You won't believe it's vegan!: 200 recipes for simple and delicious animal-free cuisine

249 Pages·2008·1.821 MB·English

by  Sher, Lacey;Doherty, Gail

Includes recipes for . . .
You Won’t
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“Lacey and Gail’s book is a great colle*ction of recipes, from earthy to elegant. !
Inspired recipes from their very cool restaurant, made user-friendly, that
should inspire many great meals at home.” D2
— ERIC TUCKER, Executive Chef at Millennium Restaurant and author of e0
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“I love Gail and Lacey’s recipes; they are full of creatively combined, healthy
ingredients and are bursting with fl avors that anyone can enjoy! As Natural s Aipe
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our Chef’s Training *Program students and graduates.” imfo
— JENNY MATTHAU, President/Director, Natural Gourmet Institute for ar
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Lacey Sher and Gail Doherty, both graduates of New York City’s Natural C a
Gourmet Institute, in 1999 opened Down to Earth, New Jersey’s fi rst un
organic vegan restaurant, which they ran until 2006. Lacey Sher owns a isd
Lemon Coconut Cake Pecain
catering company and is opening a new organic, sustainable, vegetarian
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restaurant. She lives in Oakland, California, with her husband. Gail
Doherty is a specialty vegan chef designing cuisine for America’s second-
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her husband and da*ughter. HE
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$17.95 / £10.99 / $19.50 CAN COOKING
Delicious Animal-Free Cuisine
DA CAPO PRESS
Lifelong Books A Lifelong Original
A Member of the Perseus Books Group Cover design by Carole Goodman / Blue Anchor Design
www.dacapopress.com Cover photographs by FoodPix/Jupiterimages: (left to right)
Mark Thomas; Julie Toy; and Leigh Beisch
L A C E Y S H E R A N D G A I L D O H E R T Y
01_1600940705_sher 3/10/08 1:42 PM Page a
Praise for
You Won’t Believe It’s Vegan!
“You Won’t Believe It’s Vegan! really lives up to its title. Its wide
variety of scrumptious recipes coupled with easy-to-follow
directions will please vegans and non-vegans alike.”
—Lois Dieterly, author of Sinfully Vegan
01_1600940705_sher 3/10/08 1:42 PM Page b
Lacey Sher and Gail Doherty, both graduates of New
York City’s Natural Gourmet Institute, in 1999
opened Down to Earth, New Jersey’s first organic
vegan restaurant, which they ran for seven years,
until 2006. Lacey Sher owns a catering company and
is opening a new organic, sustainable, vegetarian
restaurant. She lives in Oakland, California, with her
husband. Gail Doherty is a specialty vegan chef
designing cuisine for America’s second largest natu-
ral supermarket, in addition to providing restaurant
consulting focused on natural foods and the impor-
tance of local agriculture. She lives in Asheville,
North Carolina, with her husband and daughter.
01_1600940705_sher 3/10/08 1:42 PM Page i
You Won’t
Believe It’s
Vegan!
01_1600940705_sher 3/10/08 1:42 PM Page ii
01_1600940705_sher 3/10/08 1:42 PM Page iii
You Won’t
Believe It’s
Vega n!
200 Recipes for Simple
and Delicious
Animal-Free Cuisine
LACEY SHER and GAIL DOHERTY
AMember of the Perseus Books Group
01_1600940705_sher 3/10/08 1:42 PM Page iv
Many of the designations used by manufacturers and Published by Da Capo Press
sellers to distinguish their products are claimed as A Member of the Perseus Books Group
trademarks. Where those designations appear in this www.dacapopress.com
book and Da Capo Press was aware of a trademark
claim, the designations have been printed in initial cap- NOTE: The information in this book is true and com-
ital letters. plete to the best of our knowledge. This book is in-
tended only as an informative guide for those wishing
Copyright © 2008 by Lacey Sher and Gail Doherty to know more about health issues. In no way is this
book intended to replace, countermand, or conflict
Originally published as Down to Earth Cookbookby with the advice given to you by your own physician.
Pollinator Press in the United States, Copyright © 2006 The ultimate decision concerning care should be made
by Lacey Sher and Gail Doherty. between you and your doctor. We strongly recommend
All photographs by Bob McKay and Elisabeth Koch you follow his or her advice. Information in this book is
McKay general and is offered with no guarantees on the part of
www.mckayimaging.com the authors of Da Capo Press. The authors and publisher
disclaim all liability in connection with the use of this
All rights reserved. No part of this publication may be book. The names and identifying details of people asso-
reproduced, stored in a retrieval system, or transmitted, ciated with events described in this book have been
in any form or by any means, electronic, mechanical, changed. Any similarity to actual persons is coincidental.
photocopying, recording, or otherwise, without the
prior written permission of the publisher. Printed in Da Capo Press books are available at special discounts
the United States of America. for bulk purchases in the United States by corporations,
institutions, and other organizations. For more informa-
Designed by Pauline Brown. tion, please contact the Special Markets Department at
Set in 11 point Granjon by the Perseus Books Group the Perseus Books Group, 2300 Chestnut Street, Suite
200, Philadelphia, PA 19103, or call [phone], exten-
Library of Congress Cataloging-in-Publication Data sion 5000, or e-mail [email protected].
Sher, Lacey, 1974– 1 2 3 4 5 6 7 8 9
You won’t believe it’s vegan! : 200 recipes for simple
and delicious animal-free cuisine / Lacey Sher and Gail
Doherty. ––1st Da Capo Press ed.
p. cm.
Includes bibliographical references and index.
ISBN-13: 978-1-60094-070-5 (alk. paper)
ISBN-10: 1-60094-070-6 (alk. paper)
1. Vegan cookery. I. Doherty, Gail, 1969- II. Title.
TX837.S462886 2008
641.5'636—dc22
2007046820
First Da Capo Press edition 2008
01_1600940705_sher 3/10/08 1:42 PM Page v
(cid:2)
Contents
Introduction 1 Cinnamon Buns 30
Basic Kitchen Equipment 5 French Toast 31
Pantry 9 Adam’s Ginger-Oat Waffles with
Chamomile–Pine Nut Cream
Conversion Ideas 21
and Nectarines 32
Spice Blends 23
Granola 33
Papaya Delight 33
Lemon-Blueberry Scones 34
Breakfast 25 Michelle’s Blueberry–
Sour Cream Coffee Cake 35
Apple Crumb Muffins 27
Quiche 36
Banana Bread 28
Tempeh Bacon 37
Basic Biscuits 28
Tiffany’s Pancakes 37
Tempeh Sausage and
Gravy Biscuits 29 Tofu Scramble 38
v
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Contents
Drinks, Juices, Sprinkle “Cheese” 60
and Smoothies 39
Tofu Cheese 60
Almond Milk 41
Tofu Sour Cream 61
Bugs Bunny 41
Mashed Potatoes 61
Circulator 42
Slow-Cooked
Fruit Slushie 42 Scalloped Potatoes 62
Good Ol’ Carrot 42 Cajun-Spiced Baked
Potato Fries 63
Immune Booster 43
Mashed Coconut Yams 63
Live Lemonade 43
Roasted Yams 64
Maegan’s Heartburn Helper 44
Sesame Yams 64
Root Beer Float 44
Sautéed Greens 65
Soy Shake 44
Pickled Vegetables 65
Strawberry Sunrise 45
Spirulina Rush 45
Soups 67
Vegan Nog 46
Black Bean Soup 69
Curried Red Lentil Soup 70
Basics and Sides 47
Coconut-Squash Soup 71
Cooking Beans 49
Gazpacho 71
Cooking Grains 49
Mediterranean Lentil Soup 72
Vegetable Stock 52
Potato-Leek Soup with
Baked Tofu 53
Lemon and Dill 72
Basic Marinade 53
Three-Bean Chili 73
Homemade Seitan 54
Quinoa-Vegetable Soup 74
Marinated Tempeh 55
Split Pea Soup 74
Caramelized Onions/
Sweet Potato–Tomato–
Caramelized Leeks 55
Chipotle Soup 75
Cashew Rice 56
Thai Veggie Soup 76
Bread Sticks 56
Corn Bread 57 Salads 77
House Marinara 58 Maple-Miso Dressing 79
Mushroom Gravy 58 Tangy Tahini Dressing 79
Peanut Sauce 59 Fennel-Apple Dressing 80
Nutro Cheese 59 Avocado Ranch Dressing 80
vi
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Contents
Spicy French Dressing 81 Philly Seitan Sandwich 101
Smoky Toasted Falafel 102
Sesame Dressing 81
Tahini Sauce 102
Fresh Herb Vinaigrette 81
Cucumber Salad 103
Croutons 82
Gyros 103
Carrot-Tahini Slaw 82
Gyro Bread 104
Chickpea Untuna Salad 83
Quinoa-Avocado Wrap
Coleslaw 83 with Orange
Baked Tofu 105
Dark Green Salad 84
Italian-Style Tofu
Eggless Tofu Salad 85
Cutlet Sandwich 106
Soba Noodles in
Wheatball Sub (a.k.a.
Peanut Sauce 85
Wheatball Hoagie, Wheatball
Gado Gado 86
Grinder, Wheatball Hero) 107
Greek Salad 87
Appetizers 109
Quinoa Salad 88
Collard Rolls Stuffed with
Sea Caesar/
Quinoa, Sweet Potato, and
Cruelty-Free Caesar 89
Caramelized Onions 111
Hijiki Caviar 90
Cornmeal Cakes with
Spinach Salad with 90 Pico de Gallo 112
Baked Beets, Spiced Pecans,
Creamy Chickpea Hummus
and Balsamic Dressing
and Oatmeal-Garlic
Tofu Nuggets 92 Crackers 113
Roasted Tomato, Basil, Crispy Wonton Packages 115
and Corn Salad 92
Grilled Zucchini Rollatini
Tara’s Mediterranean with Sun-Dried Tomatoes
Pasta Salad 93 and Olives 116
Marinated Stuffed
Sandwiches and
Mushrooms
Wraps 95
with Tempeh Sausage
BBQ Tofu Wrap 97
and Garlic Aioli 117
Barbecue Sauce 98
Pan-Grilled Mushroom
Broccoli-Seitan Tapenade 118
Knishes 98
Potato Skins 119
Club Sandwich 99
Radiance’s Fried
Earth Burger 100 Polenta Appetizer 120
vii