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Veganomicon: The Ultimate Vegan Cookbook Novel Chapters
List of most recent chapters published for the Veganomicon: The Ultimate Vegan Cookbook novel. A total of 136 chapters have been translated and the release date of the last chapter is Apr 02, 2024
Latest Release: Chapter 1 : Veganomicon.The Ultimate Vegan Cookbook.Isa Chandra Moskowitz.INTRODUCTION.Veganomicon.
Veganomicon.The Ultimate Vegan Cookbook.Isa Chandra Moskowitz.INTRODUCTION.Veganomicon. What does it mean? Is it the economic theory of eating tofu-dogs? Maybe an all-meatless convention? Or was it from that movie . . . that book Bruce Campbell finds in t
- 36 IN A medium bowl with a large spoon, blend miso and tahini together to form a creamy paste. Slowly pour in warm water, gently whisking a little a time till a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressi
- 35 (about 3 cups) Prepare the dressing: Combine all the dressing ingredients in a large mixing bowl. Mix with a fork until completely blended.Add the radishes, carrots, and peas, and set aside while you cook the macaroni.Boil the macaroni in salted water. Dr
- 34 1 cup Silken Mayo Dressing (page 92), or cup commercially prepared vegan mayo 1-2 teaspoons wasabi powder 2 teaspoons lime juice IN A steamer basket, steam the tempeh for 10 minutes. Add the peas and steam for another 3 to 4 minutes, until the peas are br
- 33 teaspoon salt cup water cup pure maple syrup 1 tablespoon Dijon mustard 2 teaspoons white balsamic vinegar (regular balsamic is okay, too, but try the white stuff-you'll be hooked) Prepare the beets: Preheat the oven to 425F. Scrub the beets well and wra
- 32 cup champagne vinegar or white wine vinegar 2 tablespoons pure maple syrup teaspoon dried tarragon teaspoon dried thyme Pinch of freshly grated nutmeg 1 teaspoon salt Just like spinach, chicory can be quite sandy, so be sure to wash thoroughly.PREHEAT THE
- 31 2 cloves garlic, minced really well or pressed 1 teaspoon paprika teaspoon dried oregano teaspoon salt Several pinches of freshly ground black pepper TO STEAM the bulgur: Place the bulgur in a small pot or container that has a tightly fitting lid. Boil a
- 30 A few leaves of lettuce for garnish COMBINE the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold i
- 29 Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run under cold water until cool enough to touch. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt
- 28 3-4 cloves garlic, peeled and crushed pound silken tofu (preferably fresh, not vacuum- packed) cup olive oil 3 tablespoons fresh lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar teaspoon mustard powder Salt Croutons: cup ol
- 27 cup water cup buckwheat flour cup all-purpose flour cup chickpea flour 1 tablespoon arrowroot flour teaspoon salt To prepare the crepes: Nonstick cooking spray Softened nonhydrogenated vegan margarine COMBINE THE soy milk, water, flour(s), arrowroot, and
- 26 teaspoon salt teaspoon ground nutmeg 1 cup walnuts, chopped finely Nonstick cooking spray PREHEAT YOUR waffle iron. Pour the soy milk, water, and vinegar into a measuring cup and set aside to curdle.Mash the bananas very well in a large mixing bowl. Add t
- 25 4. Cook the home fries.5. Broil the tofu.To a.s.semble: Place the home fries, English m.u.f.fin, pita, or other side dish on the plate. Layer with two pieces of red pepper and four pieces of tofu. If you are serving with extra vegetables, place those arou
- 24 10 ounces well-washed, chopped spinach (about 8 cups) Custard: 1 pound soft tofu 2 tablespoons fresh lemon juice 2 teaspoons prepared yellow mustard 1 tablespoon cornstarch cup vegetable broth or water teaspoon salt, if using water or sodium-free veg- eta
- 23 Crispy on the outside, creamy in the inside, serve Tofu Florentine over a layer of Diner Home Fries (page 71) or, if you want to go all traditional, on a toasted, b.u.t.tered English m.u.f.fin. Smother it all in Cheezy Sauce (page 214) and be prepared to
- 22 GUACAMOLE.MAKES 1 CUPS.TIME: 10 MINUTES OR LESS.We feel a little silly putting a guacamole recipe in a cookbook, but just in case you've been living under a rock here it is, the vegan's best dippable friend. It goes great with lots of things, not just M
- 21 A HUMMUS RECIPE.SERVES 4.TIME: 10 MINUTES , PLUS CHILL TIME.Hummus is to vegetarians and vegans what air is to the rest of humanity. Or at least for most of us living in New York City, this ubiquitous chickpea puree can be found at most any party, appetiz
- 20 This is a good way to use up that end-of-season basil from the garden that might taste a little too bitter all on its own. The sweetness of the maple syrup helps tone down any harsh flavors.If you can find it, roasted walnut oil is wonderful in place of r
- 19 teaspoon salt Freshly ground black pepper 1 pound cremini mushrooms, chopped 1 cup lightly toasted walnuts cup cooked cannellini beans 1 teaspoon balsamic vinegar Up to cup cold vegetable broth HEAT 2 tablespoons of the olive oil in a large skillet over m
- 18 6 cloves garlic, chopped COMBINE THE beans, lemon juice, salt, and pepper in a blender or food processor and puree until smooth, sc.r.a.ping down the sides of the bowl to get everything.Preheat a small pan over low heat. Cook the garlic in the olive oil f
- 17 1 cup finely diced carrots 4 cloves garlic, chopped finely 2 dried bay leaves 1 teaspoon dried oregano 1 teaspoon dried basil 2 teaspoons paprika (smoked paprika if you've got it) 3 sprigs fresh thyme 1 teaspoon salt 1 (15-ounce) can diced tomatoes 2 (15
- 16 1 teaspoon ground c.u.min teaspoon salt, or to taste Canned chipotles in adobo sauce, corn husks, and masa harina can be found nowadays in most large groceries with an "ethnic" section. Larger Latin American groceries may have everything in broth, too,
- 15 MAKES ABOUT 36 BLINI.TIME: 1 HOUR 30 MINUTES, LOTS OF IT INACTIVE.Blini are light, savory, yeasted pancakes with a real Eastern European feel to them. They are small and bite-sized, similar to silver dollar pancakes and make a great appetizer. This recipe
- 14 want these too hot) 2 teaspoons coriander seeds, smashed (see help for crus.h.i.+ng on page 112) 2 cloves garlic, minced 1 teaspoon ground c.u.min teaspoon salt About 2 tablespoons water 1 cup cooked black beans, drained and rinsed 2 tablespoons fresh lim
- 13 1 teaspoon fennel seeds, chopped cup water Olive oil for panfrying Replace the flour with matzo meal to make these Pa.s.sover friendly.HAVE READY layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying.Combine the shr
- 12 cup ground walnuts 1 clove garlic, crushed 3 tablespoons fresh lemon juice 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon salt Generous pinch of ground black pepper cup bread crumbs, plus an additional cup for coating 1 tablespoon chopped f
- 11 2-3 teaspoons olive oil 12 (8-inch) round rice paper wrappers 4 ounces vermicelli rice noodles or rice sticks 1 cup fresh cilantro, torn into bite-size pieces (Thai basil makes a nice variation) cup roasted, salted pumpkin seeds, chopped coa.r.s.ely Dippi
- 10 inside-out rolls IN A heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 1 cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice fo
- 9 Chickpeas (a.k.a. Garbanzos) Gar-BON-zoooooooooooooo! Almost as much fun to say as adzuki. These are also known as ceci beans (Italy) and chana dal (India). Responsible for the miracle that is hummus, and also falafel and too many curries to mention. Also
- 8 Couscous Although couscous has a culinary role similar to that of a grain and it is derived from grain, it definitely is not one unto itself; it's actually more similar to pasta. It's made by rolling moist wheat and flour in a wide, shallow bowl until t
- 7 Potatoes When in doubt about what to eat for dinner or brunch, there's always roasted potatoes. Leave the skin on for taste and texture.Oven temperature: 425F Prep: Cut into -inch chunks. Drizzle and coat with olive oil. Sprinkle with salt and fresh blac
- 6 For some really good times, place a whole, peeled, unsliced pineapple on the outdoor grill. Lightly oil it and turn it occasionally to caramelize each side. This is especially a good idea if you have lots of hot, smoldering coals left over (after the main
- 5 ADD MORE VEGGIES.It's also a good idea to boost meals with more fresh vegetables in place of other calorie-dense items, whether or not you're trying to drop a few pounds. Particularly these should be of the leafy, green variety (spinach, bok choy, etc.)
- 4 The cla.s.sic, 11 17-inch, slightly rimmed jelly-roll pan will serve you well roasting just about any vegetable-just line the bottom with baking parchment or aluminum foil first, or you'll never get them clean again. You can also use it for baking jelly
- 3 We've all been there. You're blasting your Neil Diamond and getting into your cooking zone, but the d.a.m.n onion keeps getting away from you because the cutting board is sliding across the counter like Brian Boitano. Veganomicon to the rescue! Lay out
- 2 Agar powder/flakes: A magical seaweed that, when boiled in a liquid, forms a kick-a.s.s vegan alternative to gelatin. We feel like we're forever talking about the wonders of agar, but that's a small price to pay for the world to know what they're missi
- 1 Veganomicon.The Ultimate Vegan Cookbook.Isa Chandra Moskowitz.INTRODUCTION.Veganomicon. What does it mean? Is it the economic theory of eating tofu-dogs? Maybe an all-meatless convention? Or was it from that movie . . . that book Bruce Campbell finds in t