reviews - Jewish Book Council

COOKBOOKS
Tal Ronnen
William Morrow, 2009. 240 pp. $29.99
ISBN: 978-0-06-1874338
THE CONSCIOUS COOK:
DELICIOUS MEATLESS
RECIPES THAT WILL
CHANGE THE WAY
YOU EAT
Stylish, innovative, and totally vegan, Tal Ronnen’s
creative dishes have all the fresh flavor
and satisfaction of contemporary cuisine. In
developing his vegan recipes, Ronnen, a trained
chef and restaurant consultant, demands the
same variety and nutritional value that he
enjoyed when he ate a meat-based diet.
Ronnen, who designed Oprah Winfrey’s
vegan regimen, can tempt any appetite with
dishes like Artichoke and Oyster Mushroom Rockefeller,
Peppercorn-encrusted Portobello Fillets with
Yellow Tomato Béarnaise and Mashed Potatoes, and
Mediterranean Chickpea Wrap. To supplement his
own recipes, Ronnen has invited four guest chefs to
prepare original dishes from their restaurants. For
Ronnen and his fellow chefs, much of the pleasure
of food is in the preparation, and Ronnen encourages
readers to cook with friends, a good social and
culinary suggestion as many of his recipes take some
time and effort.
Ronnen admits to being a bit of a crusader for animal-free food, and
HEARTY LENTIL SOUP
This rustic winter soup was a real favorite of my
mother’s when she was a little girl. I’m not sure that
she was aware that lentils are naturally low in fat, high
in fiber, and rich in protein—she just loved the taste!
I like to make this with red lentils, as they give the
soup a wonderful color, but green lentils can be used
instead, if desired.
PAREVE: contains no meat or dairy products/can be
made in advance/can be frozen up to 1 month
PREPARATION TIME: 15 minutes
COOKING TIME: 45 minutes
SERVES: 6 to 8
2 tablespoons vegetable oil
2 medium yellow onions, peeled and chopped coarsely
2 medium carrots, peeled and chopped coarsely
2 celery stalks, chopped finely
1 medium potato, peeled and chopped coarsely
7 cups hot vegetable stock
PINE NUT GARDEIN
This dish uses Gardein “chicken,” a great tasting
and high-protein product that is a great transitional
option for people new to vegetarian cuisine. You can
find it in the frozen and fresh sections of your local
grocery store. Kale cuts the richness of the sauce and
the “meat” just enough.
For the chicken:
1 cup pine nuts, toasted
1 cup unbleached all-purpose flour
5 large basil leaves, cut into chiffonade
4 Gardein breasts, thawed
Sea salt and freshly ground black pepper
4 tablespoons canola oil
For the lobster mushroom beurre blanc:
Sea salt
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 1⁄2 cups dried red lentils, rinsed
Two 14 ounce cans tomatoes chopped with juice
Salt and freshly ground black pepper
6 to 8 sprigs fresh Italian parsley, for garnish
1. Heat the vegetable oil in a large saucepan over
medium-low heat. Add the onions, carrots, celery, and
potato, and sauté 5 minutes, stirring occasionally.
2. Add the vegetable stock, lentils, and tomatoes.
Salt and pepper to taste.
3. Increase the heat to medium-high and bring to
a boil. Reduce the heat to low and simmer 40 minutes.
Adjust seasonings, if necessary.
4. Transfer to large, individual soup bowls. Garnish
the bowls with parsley sprigs and serve hot.
From The Jewish Mama’s Kitchen by Denise Phillips.
Copyright © 2009 Octopus Publishing Group Ltd.
Reprinted by permission of Octopus Books USA
1 pound lobster mushrooms, cut into brunoise
1/2 cup dry white wine
1/2 cup regular Cashew Cream
2 tablespoons nutritional yeast flakes
8 tablespoons Earth Balance, cut into
tablespoon-sized pieces
Juice of 1 lemon
1 tablespoon minced fresh chives
Freshly ground black pepper
ABOUT GARDEIN: Gardein, the protein in this
recipe, looks and tastes like chicken but contains no
animal or dairy ingredients. It has a savory taste and
authentic texture and is made from a blend of vegetables
and grains—soy, wheat, ancient grains, peas,
beets, and carrots, among others.
From The Conscious Cook: Delicious Meatless Recipes
that will Change the Way You Eat, Tal Ronnen, published
by William Morrow
The Conscious Cook presents the ethical and health arguments
for veganism. However, the array of beautifully
presented and constructed dishes in this lavishly illustrated
book is the best argument for trying Ronnen’s cusine.
He also includes much helpful information on equipment
and ingredients, from greens to vegan products.
An added value for the kosher cook is the flexibility of
totally animal-free recipes that can supplement any
meal. Full color throughout, seasonal menus, index. MLW
THE JEWISH
MAMA’S KITCHEN
Denise Phillips
Octopus Publishing Group, 2009. 160 pp. $12.99
ISBN: 978-1-84601-341-6
Iwould have liked to serve the beautiful photograph
of Denise Phillips’s Mother-in-
Law’s Boiled Gefilte fish as a tempting Erev
Shabbat appetizer, but whereas photos won’t
do, the actual preparation will, in a distinct
way. The charming photographs are of a family
in the kitchen busily preparing all the
goodies. The recipes are excellent examples of
home prepared victuals and I know the aroma
and presentation will draw you to the table.
There are “handwritten” hints scattered
throughout to encourage you.