Volume 8 Number 2 FALL 2008 - American Vegan Society

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Lentil Garden Stew 1 cup lentils, green-brown 3 cups water 1 onion 1 carrot 1 potato 1 small head broccoli ½ small head cauliflower Wash lentils. Place in medium pot with water and bring to a boil, reduce heat and cover with lid. While lentils are cooking, wash and chop onion, carrot, and potato; put into pot. Bring to a simmer again. Wash and chop broccoli and cauliflower; add to stew. Simmer a total of 40 minutes or until potato and lentils are tender. Serve warm with bread. I also like it served as a cold stew. Leftover stew, hot or cold, is great with a tomato product such as juice or sauce mixed in and some black olives. This is the standard anytime of the year recipe with typical vegetables from the store. Substitute vegetables from the garden when available such as kale, tomatoes, red bell peppers, and zucchini. Hank’s Stir-fry Veggies 1 large carrot 1 zucchini 1 small head broccoli ½ green bell pepper 10 baby portabella or white button mushrooms dash of olive oil Wash all vegetables. Slice carrot diagonally very thinly. Add carrot to hot oil and continue cooking at medium-high heat. Stir frequently, adding vegetables as they are sliced— mushrooms last. It will take approximately 10 minutes, depending on how crunchy or soft veggies are preferred. 10 American Vegan 8—2, FALL 2008 Pineapple Upside-down Cake (Yield: 9x13” cake) This looks like a long list of ingredients and instructions compared with most recipes I make. However, it is not difficult. Friends say it is worth the effort! 8 rings sliced pineapple, canned or fresh 8 pitted cherries (maraschino or bing) ¼ cup light brown sugar 3 Tbsp. vegan margarine ½ lemon, organic 1½ cups light brown sugar (yes, additional) ¾ cup white grape juice ½ lb. tofu 1 Tbsp. vanilla extract 1 cup whole wheat bread flour 1 cup whole wheat pastry flour 1½ tsp baking soda 1 Tbsp. poppy seeds Melt margarine. Mix ¼ cup sugar with margarine. Spread margarine/sugar mixture in 9x13” casserole dish. Arrange pineapple slices in bottom of pan. Place one pitted cherry* in the center of each pineapple slice. Pasta with Garden Vegetable Sauce To make pasta: spaghetti, macaroni, rotini, etc., follow the directions on box. For example: to cook tri-color rotini, place 3 quarts water in large pot. Bring to boil. Add ¾ lb. rotini. Stir. Reduce heat and cook 10 minutes. Stir occasionally. Drain. For sauce: combine Hank’s Stir-fry Veggies (see recipe) with a jar of marinara pasta sauce with vegan ingredients. Serve on pasta. These recipes make dinner for two with second servings, or leftovers. Pineapple Upside-down Cake Photo: Anne Dinshah Squeeze lemon to obtain 1½ tsp. lemon juice and cut 1 Tbsp. fresh organic lemon zest (yellow part of peel, not white part). Place lemon products in blender with 1½ cups sugar, grape juice, tofu, and vanilla. Blend until smooth. In a large mixing bowl, combine both flours, soda, and poppy seeds. Add wet ingredients from blender and mix well. Pour batter over pineapple, being careful not to disrupt slices. Bake at 350ºF. for approximately 40 minutes. A toothpick should come out clean from the center. While hot, carefully place platter or cookie sheet over cake and flip it upside down. Cool and serve. *Traditionally one maraschino cherry is placed in the center of each pineapple slice where the core was removed. However, maraschino cherries typically are packed with chemicals, dyes, lots of sugar, etc. Fresh bing cherries may be used as a garnish after baking so as to retain their natural color. Anne Dinshah coaches rowing at The Ohio State University. She enjoys taking grad classes and learning wrestling. She lives with rescued rabbits, Guinevere and Hargrove.
“Best Cookbook of the Year” —Veg News magazine Book Review: Great Chefs Cook Vegan by Linda Long I am honored to pay tribute to Linda Long and her great accomplishment, the gorgeous and paradigm shifting book, Great Chefs Cook Vegan. As a culinary instructor, author and admitted foodie—who just happens to be vegan—I have yearned for a book of this caliber. It took visionary vegan, food writer, and photographer Linda Long to manifest the new standard for plant-based cuisine, proving unquestionably that you can eat haute, and healthy too. Linda has created a culinary reference for foodies of all persuasions and skill levels with Great Chefs Cook Vegan. That Linda convinced twentyfive of today’s (non-vegan) award-winning uber-star chefs (think Thomas Keller, Jean- Georges Vongerichten, Eric Ripert, Charlie Trotter, and Iron Chef Cat Cora among others), to create fantastically creative multicourse vegan meals is incredible. That Linda crisscrossed the U.S. to style and take the exquisite photographs of mouthwatering meals is remarkable. Each chef section in the book includes a three- or fourcourse vegan meal, complete with instructive recipes and mouthwatering photographs of the meal. Interviews of the chefs add even more interest. You will want to eat this book, but trust me, buy a copy for yourself and use it, then buy copies for everyone you know. Now when you are asked,” but what do vegans eat?” you might suggest: Linda Long with American Vegan Society at the Collingswood NJ Book Fair, October 4 2008. Photo: Ronda Martinez Jean-Georges’ Chilled Watermelon Gazpacho, or Daniel Boloud’s Beet Salad with Red Beet Reduction, Walnut Chutney, Arugula, and Horseradish or perhaps Bradford Thompson’s Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Gabriel Kreuther’s Seasonal Vegetable Medley with Sautéed Tofu and Horseradish Broth, Dan Barber’s Cauliflower Steak with Quinoa, or Terrance Brennen’s Warm Provençal Vegetables with Olive and Basil Tempura. Do save room for dessert and David Burke’s Stir Fried Fruit and Peach Sorbet, John Besh’s Chocolate Cake with Chocolate Truffle Molten Center and Johnny Iuzzini’s Crisp Chocolate with Sautéed Bananas, Fresh Figs, Blackberry Coulis, and Brandied Cherries. Some recipes are actually quite simple, while others take longer preparation time and attention to detail, giving cooks of all levels a choice. A glossary of ingredients is included. Move over brown rice and steamed veggies, we’ve got far more choice now. Thank you Linda! Reviewed by Fran Costigan, New York City-based culinary instructor and author of More Great Good Dairy-Free Desserts Naturally, www.francostigan.com. Great Chefs Cook Vegan— Linda Long 2008, 272pp 9x10¼”, 98 color plates, hard $35 (or $25 until Dec 31 2008— This price cannot be combined with other discount offers). American Vegan 8—2, FALL 2008 11
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Volume 8 Number 2 FALL 2008 - American Vegan Society

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