Food52 Vegan
By Gena Hamshaw
Foreword by Amanda Hesser and Merrill Stubbs
By Gena Hamshaw
Foreword by Amanda Hesser and Merrill Stubbs
By Gena Hamshaw
Foreword by Amanda Hesser and Merrill Stubbs
By Gena Hamshaw
Foreword by Amanda Hesser and Merrill Stubbs
Part of Food52 Works
Part of Food52 Works
Category: Dietary Cookbooks | Cooking Methods
Category: Dietary Cookbooks | Cooking Methods
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$22.99
Sep 22, 2015 | ISBN 9781607747994
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Sep 22, 2015 | ISBN 9781607748007
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Praise
“In one timely and terrific volume, Gena Hamshaw and Food52 celebrate the versatility and breadth of what is possible in plant-based cooking. This is vibrant, delicious, crowd-pleasing food made from real ingredients-—food that also happens to be vegan. It’s an inspiring book for anyone looking to work more veg-centric meals into their repertoire.”
—Heidi Swanson, author of Near & Far and Super Natural Every Day
Table Of Contents
Breakfast
Muesli | 3
Coconut Quinoa Porridge
with Toasted Almonds | 4
Green Smoothie with Avocado | 7
Go-To Pancakes | 8
Date Nut Bread | 11
Peach Crumble Coffee Cake | 12
Tempeh and Sweet Potato Hash | 15
Tofu Scramble | 16
Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble | 19
Breakfast Tostadas with Refried
Black Beans and Cabbage Slaw | 20
Appetizers & Snacks
Five-Minute No-Bake
Granola Bars | 25
Baked Kale Chips | 26
Crispy Roasted Chickpeas | 29
Socca | 30
Sesame Flax Crackers | 33
Sweet Pea Hummus | 34
Parsnip Fries with Spicy Harissa
Mayonnaise | 37
Polenta Squares with Sun-Dried
Tomato and Walnut Tapenade | 38
Summer Rolls with Spicy Peanut Sauce | 41
Soups
Creamy Tomato Soup | 45
Chilled Cucumber Soup with
Mango Salsa | 46
Gingered Carrot Bisque | 49
Corn Chowder with Chive Oil | 50
Miso Soup with Shiitakes, Soba,
and Asparagus | 53
Sweet Potato and Peanut Stew
with Kale | 54
Jamaican Jerk Chili with Quinoa
and Kidney Beans | 57
Smoky Black Bean and Sweet
Potato Chili | 58
Salads
Greek Salad with Tofu Feta | 63
Kale Salad with Kabocha Squash, Toasted
Hazelnuts, and Pomegranate Seeds | 64
Heirloom Tomato and Golden
Beet Panzanella | 67
Snow Pea, Cabbage, and Mizuna
Salad with Smoky Tempeh | 68
French Lentil and Arugula Salad
with Herbed Cashew Cheese | 71
Roasted Cauliflower and Freekeh Salad | 72
Quinoa Salad with Sweet Potatoes,
Kale, and Pesto Vinaigrette | 75
Wheat Berry and Green Bean Salad with
Dried Cranberries and Celery | 76
Main Dishes
Penne with Summer Squash,
Corn, and Herbs | 81
Orecchiette with Creamy Leeks
and Broccoli Rabe | 82
Butternut Squash Mac and Cheese | 85
Asparagus, Arugula, and Pesto Pizza | 86
Carrot and Fennel Pot Pie | 89
Mushroom, Pecan, and Lentil Burgers | 90
Zucchini Quinoa Cakes | 92
Smoky Tempeh and Hummus
Sandwiches | 94
Lentil Sloppy Joes | 97
Tempeh Kebabs with
Barbecue Sauce | 98
Roasted Ratatouille | 101
Kabocha Squash and Tofu Curry | 102
Eggplant Tagine with Millet
and Preserved Lemon | 105
Cauliflower and Oyster
Mushroom Tacos | 106
Mushroom, Chard, and Quinoa
Enchiladas | 109
Desserts
Ginger Roasted Pears with
Vanilla Cream | 113
Banana Chia Pudding | 114
Chai-Spiced Bread Pudding | 117
Blackberry Coconut Ice Cream | 118
Cranberry Pistachio Biscotti | 121
Perfect Pumpkin Pie | 122
Raw Citrus Cheesecake | 125
Double-Chocolate Brownies | 126
Chocolate Cake with Chocolate
Filling and Ganache | 129
Mexican Chocolate Date Truffles | 130
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