Free ebooks ==> www.Ebook777.com www.Ebook777.com Free ebooks ==> www.Ebook777.com www.Ebook777.com THE LITTLE VEGAN COOKBOOK © 2016 Quarto Publishing Group USA Inc First published in the United States of America in 2016 by Fair Winds Press, an imprint of Quarto Publishing Group USA Inc 100 Cummings Center Suite 406-L Beverly, Massachusetts 01915-6101 Telephone: (978) 282-9590 Fax: (978) 283-2742 QuartoKnows.com Visit our blogs at QuartoKnows.com All rights reserved No part of this book may be reproduced or utilized, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication Every effort has been made to trace the copyright holders and ensure that credits accurately comply with information supplied We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book 20 19 18 17 16 12345 ISBN: 978-1-59233-732-3 Digital edition published in 2016 eISBN: 978-1-63159-175-4 Library of Congress Cataloging-in-Publication Data available Cover Photo: Erin Alderson Page Layout: Leanne Coppola Photography: Bill Bettencourt Jack Deutsch Allyson Kramer Kate Lewis Glen Scott Ekaterina Smirnova Celine Steen Printed in China Free ebooks ==> www.Ebook777.com THE LITTLE VEGAN COOKBOOK 500 of the Best Vegan Recipes Ever www.Ebook777.com Coconut Whipped Cream (See page 12) Blackberry Breakfast Bars (See page 77) Seared "Scallops" with White Truffle Sauce (See page 145) Whole Wheat Bread (See page 13) CONTENTS Pantry Basics Appetizers 14 Breakfasts 58 Sandwiches 80 Main Courses 106 Salads, Soups, and Sides 148 Desserts 194 Beverages 250 Credits 259 Index 260 CONTENTS • PANTRY BASICS See pages 10–11 for pantry basics photos VEGETABLE BROTH PEACHY BUTTER Vidalia onion, or about cup (160 g), chopped bunch celery, or about to cups (300 to 400 g), chopped carrots, or about cups (260 g), peeled and chopped or medium kale leaves fresh tomatoes cloves garlic, minced, optional 12 cups (2.9 L) water Salt, to taste cups (510 g) diced peaches cup (235 ml) water teaspoon ground cinnamon teaspoon vegan butter This simple vegetable broth packs so much flavor you’ll never miss the animal-product-laden versions Freeze it in ice cube trays and use it to add flavor to stews, sautés, and sauces Wash the vegetables and trim any tough or damaged parts Chop the vegetables roughly and place in a stockpot Add the water and cook over medium-low heat until the veggies are very soft, 25 to 30 minutes Cool until easy to handle Strain the vegetables through cheesecloth into a large bowl or container Squeeze the cheesecloth tightly to ensure no broth goes to waste and then discard the cooked veggies Add salt to taste Store the broth in an airtight container in the fridge for up to days or freeze for later use in a freezer-safe container or bag Yield: 12 servings, cup (235 ml) each CASHEW CREAM This incredibly easy and useful recipe can be used in a variety of dishes, from a delicious condiment to incorporating into soups and stews for added creaminess cups (300 g) raw cashews, soaked in cups (940 ml) water for at least hours, then drained cup (235 ml) cold water tablespoons (45 ml) lemon juice to teaspoons (9 to 13 g) sugar, optional Dash or two of salt Place all of the ingredients in a food processor and blend until very smooth, about minutes Store in a tightly sealed container in the fridge for up to week Yield: 20 servings, tablespoons (30 ml) each This very simple recipe makes a lightly sweet spread that’s terrific on fresh-baked sweet bread, such as banana bread or even on oats for breakfast For dessert, drizzle it over vegan ice cream Add the peaches, water, and cinnamon to a pressure cooker Cover and bring to pressure Cook at high pressure for minutes Use a quick release method Remove the cover Using a potato masher, mash the peaches Add the butter and simmer on low, uncovered, for to minutes to cook down any excess liquid to achieve a thick, jam-like consistency Yield: cups (500 g) CLASSIC STRAWBERRY JAM This classic strawberry jam uses frozen berries so that you can make jam all year-round FOR THE JAM: cups (1 kg) frozen strawberries (1¾-ounce, or 49 g) box pectin ½ teaspoon nondairy butter, to reduce foaming cups (1 kg) sugar Zest of lemon FOR CANNING: to (8-ounce, or 235 ml) jars to rings and lids OTHER “CANNING MATERIALS NEEDED” (SEE PAGE 8.) Thaw and drain the frozen strawberries by placing them in a colander or strainer over a bowl in the fridge overnight In a saucepot, bring the thawed strawberries, pectin, and butter to a full boil over high heat, stirring constantly and mashing as necessary using a spoon as they cook (There should be plenty of fruit bits.) Add the sugar and zest Return to a full boil for minute, stirring constantly Follow the “Canning Basics.” (See page 8.) The processing time is 15 minutes Any jars that did not seal need to be stored in the fridge and used within week Refrigerate after opening Yield: to (8-ounce, or 235 ml) jars • THE LITTLE VEGAN COOKBOOK ORANGE BASIL MARMALADE This marmalade tastes delicious spread on toast, crackers, or a bagel It also makes a great glaze for seitan, tofu, or tempeh FOR THE MARMALADE: medium navel oranges cups (800 g) evaporated cane juice or granulated sugar cups (470 ml) water 24 large fresh basil leaves, cut into a super-fine chiffonade tablespoon (15 ml) vanilla extract continue to stir and cook until thickened (It will happen slowly at first and then all of a sudden, it will be very thick When the lavender stays suspended in the mixture, it is the right consistency.) Follow the “Canning Basics.” (See page 8.) The processing time is 15 minutes Any jars that did not seal need to be stored in the fridge and used within week Refrigerate after opening Yield: (8-ounce, or 235 ml) jars FOR CANNING: (8-ounce, or 235 ml) jars rings and lids OTHER “CANNING MATERIALS NEEDED” (SEE PAGE 8.) GINGER-CINNAMON WHITE BEAN GRAVY Cut the top and bottom off of each orange Slice each orange into segments and remove the seeds and center pith Place in a food processor and pulse until the mixture has very tiny bits of peel In a saucepot, bring the orange purée, sugar, and water to a boil over high heat, reduce the heat to a simmer, and cook, uncovered, for 20 minutes, stirring often Remove from the heat and stir in the basil and vanilla Follow the “Canning Basics.” (See page 8.) The processing time is 15 minutes Any jars that did not seal need to be stored in the fridge and used within week Refrigerate after opening cup (200 g) dried navy beans, soaked for 12 hours or overnight teaspoon olive oil cloves garlic, coarsely chopped cups (940 ml) water bay leaf Juice of lemon (about tablespoons, or 30 ml) tablespoons (56 g) vegan butter ½ cup (80 g) chopped yellow onion ⅛ teaspoon ground ginger ⅛ teaspoon ground cinnamon ⅛ teaspoon black pepper cup (235 ml) vegetable broth ¼ cup (60 ml) soy sauce tablespoons (14 g) nutritional yeast (flakes or powder) Yield: (8-ounce, or 235 ml) jars LEMON LAVENDER CURD Don’t try to double this recipe It can be difficult to handle if using more than what is listed here cups (400 g) sugar cup (235 ml) lemon juice Zest of lemons ½ cup (112 g) nondairy butter, cubed tablespoon (3 g) food-grade dried lavender flowers ½ cup (64 g) cornstarch mixed with ¾ cup (180 ml) water to make a slurry For canning: (8-ounce, or 235 ml) jars rings and lids OTHER “CANNING MATERIALS NEEDED” (SEE PAGE 8.) In a pot, heat the sugar and lemon juice over medium-high heat until just beginning to boil, stirring constantly As soon as it begins to bubble, reduce the heat to medium Stir in the zest, and then add the butter and stir until melted Stir in the lavender Slowly stir in the cornstarch slurry and This protein-packed gravy is perfect to serve over mashed potatoes or root vegetables Puréed white beans replace the need for dairy Rinse and drain the beans In an uncovered pressure cooker, heat the oil on medium Add the beans, garlic, water, and bay leaf Cover and bring to pressure Cook at high pressure for to minutes Allow for a natural release Remove the lid and stir in the lemon juice Taste for doneness If the beans are not fully cooked, simmer on low, uncovered In a large saucepan, heat the butter over medium-high heat Once the butter is melted, sauté the onion for to minutes, or until translucent Add the ginger, cinnamon, and pepper and stir well Stir in the broth and soy sauce Bring to a boil Reduce the heat and add 1½ cups (1.3 kg) of the cooked beans, using a slotted spoon Save the remaining beans for another use Using an immersion blender, blend the gravy in the saucepan Stir in the yeast, cover the saucepan, and cook over medium heat for minutes, stirring occasionally, or until slightly thickened Yield: to cups (780 to 1040 g) PANTRY BASICS • Free ebooks ==> www.Ebook777.com > Canning Materials Needed • Jars and lids with rings • Wide-mouth funnel • Canning pot, at least 12-quart (1.1 L) capacity • Canning tongs • Magnetic lid lifter, to lift lids and rings from hot water bath > Canning Basics Place clean jars, lids, and rings in hot, not boiling, water until ready to fill Prepare your recipe Remove hot jars and drain Ladle recipe into jars, using a wide-mouth funnel Remove the lids and ring and apply so that it is finger tight Do not overtighten the rings, because air needs to escape from the jars during the processing Carefully lower the jars into the boiling water bath using the canning rack or canning tongs Process according to the time given in the recipe Carefully remove the jars from the water bath using canning tongs Place the jars in a safe place, where they will remain undisturbed, to cool Once completely cooled, remove rings and dry any excess moisture Replace rings SUN-DRIED TOMATO, GARLIC, AND BASIL OLIVE OIL Flavored oils like this one are great over pasta and for dipping fresh bread, sautéing veggies, and drizzling over salads The longer the oil sits, the more flavor it gets tablespoons (1½ ounces, or 48 g) julienne-cut sundried tomatoes head (about cloves) garlic, peeled tablespoon (2 g) dried basil 1¼ cups (295 ml) extra-virgin olive oil Add all of the ingredients to a 12-ounce (355 ml) jar or bottle Seal Store in a cool, dark place Use within months Yield: 12 ounces (355 ml) BUFFALO HOT SAUCE Buffalo sauce is really easy to make It’s simply one part melted butter mixed with one part hot pepper sauce— Frank’s on the East Coast, Tabasco on the West pound (454 g) fresh red jalapeños (or other spicy red pepper) tablespoons (30 ml) olive oil cup (235 ml) distilled white vinegar teaspoons salt cups (448 g) nondairy butter tablespoon (15 g) minced garlic teaspoon red pepper flakes, for extra heat, optional To make the hot pepper sauce: Preheat the oven to 400°F (200°C, or gas mark 6) Line a rimmed baking sheet with foil In a bowl, coat the jalapeños in the oil Arrange the peppers in a single layer on the prepared baking sheet and roast for hour, or until browned and charred Remove the peppers from the oven and cool them completely Remove and discard the stems Transfer the peppers and juices to a food processor Purée Strain into a bowl through a fine-mesh sieve, pressing with the back of a wooden spoon, to get as much of the pulp as possible Add the vinegar and salt and stir to combine In a pot, combine cups (470 ml) of the pepper sauce, butter, garlic, and red pepper flakes (if using) and heat over medium heat until the butter is completely melted Yield: (8-ounce, or 235 ml) jars SWEET WHISKEY BARBECUE SAUCE This sweet and tangy barbecue sauce can battle against any store-bought version ¼ cup (60 ml) olive oil medium yellow onion, roughly chopped to cloves garlic, minced (15-ounce, or 425 g each) cans tomato sauce ¼ cup (60 ml) vegan Worcestershire sauce ½ cup (160 g) grape jelly cup (220 g) firmly packed brown sugar tablespoon (15 g) sriracha ½ cup (120 ml) whiskey tablespoons (30 ml) liquid smoke ¼ cup (60 g) Dijon mustard Salt, to taste Black pepper, to taste In a medium pot, heat the oil over medium-high heat Sauté the onion and garlic for about minutes, or until translucent Add the tomato sauce, Worcestershire, jelly, sugar, sriracha, whiskey, liquid smoke, mustard, and salt and pepper to taste and stir to combine Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes, or until thick and fragrant If desired, use an immersion blender or carefully transfer to a tabletop blender and purée until smooth Yield: (8-ounce, or 235 ml) jars • THE LITTLE VEGAN COOKBOOK www.Ebook777.com Instant Sweet Lemon Iced Tea Mix, 252, 255 Lemon Bars, 229, 234 Lemon Biscotti, 230, 235 Lemon Cheesecake, 200, 212 Lemon-Fennel Scone Bites, 229, 234 Lemon Lavender Curd, 7, 10 Lemon Poppy Seed Cakes, 65, 74 Lemon Rice Soup, 170, 172 Lemon-Roasted Leeks, 16, 21 Panini with Lemon-Basil Pesto, 103, 105 Raspberry Lemonade, 250, 254 Lentils Black Beluga Lentil Salad, 149, 150 Brown Lentil Soup, 165, 168 Chik’n Lentil Noodle Soup, 170, 172 Chunky Red Lentil Stew, 176, 180 Dal Dip, 22–23, 26 Lentil, Kale, and Barley Risotto, 119, 122 Minted Green Salad with Oranges, Lentils, and Tomatoes, 156, 158 Red Lentils, 25, 27 Shepherd’s Pie, 118, 120 Six-Shades-of-Red Soup, 162, 164 Lettuce See also Salads Portobello BLTs, 46, 50 Limes Bok Choy, Mushrooms, and Onion with Tamari Lime Dressing, 185, 189 Immunity Smoothie, 251, 254 Pan-Fried (or Roasted) Asparagus with Lime Juice, 190–91, 193 Sparkling Creamy Coconut Elixir with Lime, 251, 254 Linguine with Purple Cabbage, 109, 111 Loaded Oatmeal, 70, 75 Loaves Espresso Chocolate Chip Loaves, 63, 69 Lemon Poppy Seed Cakes, 65, 74 Pumpkin Chocolate Chip Loaf, 63, 69 Lolly Cake, Chocolate, 204–5, 212 M Macaroni Mac ’n Cabbage Polonaise, 108, 110 Soy Curl Mac ’n Cheese, 109, 111 Main courses 274 • THE LITTLE VEGAN COOKBOOK Apricot Risotto, 119, 121–22 Asparagus and Mushroom Tacos with Cilantro Mayonnaise, 124–25, 130 Australian Veggie Pie, 119, 121 Baked Poutine, 144, 147 Beet and Sweet Potato Pizza, 115, 118 Black Bean, Potato, and Cheese Enchiladas, 125–26, 130 Black Bean and Summer Squash Enchiladas, 126, 130 Boeuf(less) Bourguignon, 129, 131 Bulgogi-Style Tofu, 139, 146 Butternut Squash Timbales, 138, 143 Carrot Pizza with Arugula, Caramelized Onions, and Toasted Walnuts, 117, 118 Chicago-Style Deep Dish Pizza, 116–17, 118 Chicken-Fried Tempeh with Gravy, 145, 147 Chick’n Strips in Mole, 127, 131 Coconut Curry with Chickpeas and Cauliflower, 140, 147 Cold Sesame Noodles, 106, 108 Easy but Memorable Quinoa Pilaf with Cacao Nibs, 119, 123 Easy One-Pot (Jollof) Rice with Cinnamon and Curry, 123, 130 Elegantly Simple Stuffed Bell Peppers, 137, 143 English Cottage Pie, 118, 120 Falafelogs with Cucumber Relish, 133, 142 Farinata Pizza, 116, 118 Farro and Fresh Vegetable Medley, 135–36, 143 Fiesta Soy Curl and Rice Casserole, 132, 142 French Onion Pie, 119, 120–21 Grilled Vegetable Fajitas, 127, 131 Harvest-Stuffed Acorn Squash, 137–38, 143 Holiday Roast with Mashed Potatoes, 131, 132 Indian Crêpes with Sorrel and Spinach, 109, 114 Indian-Style Black Bean and Veggie Burritos, 128, 131 Italian “Sausages,” 133–34, 142 Korean Kongbap, 119, 122 Lentil, Kale, and Barley Risotto, 119, 122 Linguine with Purple Cabbage, 109, 111 Mac ’n Cabbage Polonaise, 108, 110 Meat(less) Ball Subs, 134–35, 142 Mild Okra Curry with Fragrant Yellow Rice, 140, 147 Navajo Tacos, 124, 130 Nigiri and Maki Sushi, 141, 144, 147 Pad Thai Summer Rolls, 138, 143 Pan-Grilled Portobello Mushrooms with Herb-Infused Marinade, 136, 143 Pasta da Fornel, 108, 110–11 Pesto Pitzas, 115, 118 Philly Cheesesteak, 144–45, 147 Pizza Firenze, 109, 114 Polenta Hearts, 123–24, 130 Potato Dosa, 109, 113 Quinoa Pilaf, 119, 123 Ratatouille with White Beans, 136, 143 Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios, 137, 143 Rosemary, Leek, and Potato Pie, 117, 118 Seared “Scallops” with White Truffle Sauce, 4, 145 Seitan Swiss Steak, 129, 131 Shepherd’s Pie, 118, 120 Simple Homemade Pasta, 106, 108 Simply Spectacular Tomato Noodles, 108, 110 Slow-Simmered Tofu with Peanut Sauce, 139–40, 147 Soy Curl Mac ’n Cheese, 109, 111 Spicy Goulash, 106–7, 108 Spinach Mushroom Curry, 141, 147 Spring Vegetable Risotto, 119, 122 Strawberry Spinach Tacowich, 134, 142 Stroganoff, 107, 108 Stuffed Artichokes, 135, 142 Stuffed Cabbage Rolls, 135, 142 Sweet Potato Tacos, 125, 130 Tahini Noodle Bowl, 109, 112 Tasty Cocoa Jerk Tofu, 139, 146 Tempeh Tacos or Tostadas, 127–28, 131 Tofu Spinach Lasagna, 109, 113 Triple Mushroom White Lasagna, 109, 112 Vegan “Bacon” and Cabbage, 128, 131 Vegan “Pepperoni” Sausage, 132–33, 142 Veggie Frittata with Salsa Verde, 140–41, 147 Walnut Ravioli with Vodka Sauce, 107, 108 Wow! Chocolate Dinner Enchiladas, 126, 130 Make a Salad a Meal, 157, 160 Maki Sushi, Nigiri and, 141, 144, 147 Mangoes Chilled Blueberry Mango Soup, 177, 182 Cocoa-Mango Lassi, 256, 258 Fruit Crumble Cobbler, 197, 203 Ginger-Mango Ice Lollies, 237, 243 Mango Basil Wraps, 100, 105 Mango Butter and Ginger Whoopie Pies, 238–39, 243 Mango Fritters with Coconut Dipping Sauce, 215, 219 Mango Rum Ice Cream, 236, 242 Mango Saffron Mousse, 217, 219 Pineapple, Mango, Coconut, and Chia Seed Pudding, 221, 226 Pineapple Mango Chutney, 19, 26 SoCal Salsa Fresca, 19, 26 Tropical Enzyme Salad, 156, 158 Maple-Nut Pie Wafflewich, 73, 78 Maple Pumpkin Pie with Cinnamon Walnut Crust, 197, 203 Marinated Mushrooms, 191, 193 Marmalade, Orange Basil, 7, 10 Marshmallows, vegan S’more Brownies, 214, 218 Martini, Candy Cane, 253 Marzipan Tart, Chocolate, 199, 203 Mashed Peas and Potatoes, 184, 186 Mashed Yukon Golds, 177, 183 Mayonnaise Asparagus and Mushroom Tacos with Cilantro Mayonnaise, 124–25, 130 Homemade Tofu Mayo, 9, 11 Mean Bean Taco Cups, 44, 50 Meat(less) Ball Subs, 134–35, 142 Mediterranean Beans with Greens, 185, 190 Mediterranean Croquettes, 17, 21 Mediterranean Meatless Balls, 40, 43 Mediterranean Olive Bread, 64, 69 Mexican Wedding Cookies, 222, 226 Mild Okra Curry with Fragrant Yellow Rice, 140, 147 Milk, Almond, 250, 254 Milkshakes Chocolate Banana Shake, 252, 255 Mochaccino Milkshake, 251, 255 Peanut Butter Chocolate Protein Shake, 251, 255 Millet Quinoa-Millet-Pea Bowl, 25, 27 Mini Potato Skins, 54–55, 56 Mini Rum Raisin Cupcakes, 211, 218 Mini Savory Scones, 230, 234 Mint Minted Green Pea Bisque, 171, 178 Minted Green Salad with Oranges, Lentils, and Tomatoes, 156, 158 Vanilla Mint Vodka, 253, 258 Miso Bump Up Your Day the Miso (Soup) Way, 165, 167 Creamy Kale Miso Soup, 165, 167–68 INDEX • 275 Miso Dressing, 101 Vegetable Miso Soup, 165, 167 Mochaccino Milkshake, 251, 255 Mock Turtles, 232, 235 Mole, Chick’n Strips in, 127, 131 Moo-Free Seitan, 88 Double-Decker Deluxe, 90–91, 98 Out for the Count of Monte Cristo, 87, 88 Seitan Sandwich with Fried Pickles, 95, 99 Mousse Chocolate Mousse, 217, 219 Mango Saffron Mousse, 217, 219 Muffins Apple Pecan Muffins, 58–59, 68 Double-Chocolate Muffins, 59, 68 G’Mornin’ Muffins, 59–60, 68 Jam-Filled Oat Bran Muffins, 59, 68 Strawberry Shortcake Muffins, 58, 68 Muffuletta Sandwich, 92, 98 Mung Bean Stew, Curried, 176, 179–80 Mushrooms Asparagus and Mushroom Tacos with Cilantro Mayonnaise, 124–25, 130 Boeuf(less) Bourguignon, 129, 131 Bok Choy, Mushrooms, and Onion with Tamari Lime Dressing, 185, 189 Colombian Empanadas, 53, 56 Compassionate Calamari, 16–17, 21 Corn and Mushroom Chowder, 176, 178–79 Garlic Mushrooms, 51, 52 Marinated Mushrooms, 191, 193 Mushroom-Pepper Quinoa Risotto, 185, 188 Mushroom Rice, 25, 34 Panamanian Tamales, 54, 56 Pan-Grilled Portobello Mushrooms with Herb-Infused Marinade, 136, 143 The Party Monster, 102, 105 Portobello BLTs, 46, 50 Portobello Horseradish Bruschetta, 31–32, 35 Portobello Mushroom and Barley Soup, 165, 169 Seared “Scallops” with White Truffle Sauce, 4, 145 Simple-to-Make Veggie Chili, 171, 174 Spinach Mushroom Curry, 141, 147 Stroganoff, 107, 108 Super Stacked Veggie “Burger,” 82, 86 Triple Mushroom White Lasagna, 109, 112 Vegan “Loose Meat” Sandwiches, 80, 86 276 • THE LITTLE VEGAN COOKBOOK Vegetable Miso Soup, 165, 167 Veggies and Dumplings, 184, 186–87 N Nacho Potato Skins, 38, 42 Navajo Tacos, 124, 130 Nectarine Agave Panini, 239, 243 New England-Can-Kiss-My-Clam Chowder, 176, 179 New World Székely Goulash, 28, 34 Nigiri and Maki Sushi, 141, 144, 147 No-Bake Strawberry Pie with Chocolate Chunks, 196, 202 No-Bake Thumbprint Cookies, 225, 234 Noodles Chik’n Lentil Noodle Soup, 170, 172 Cold Sesame Noodles, 106, 108 Simply Spectacular Tomato Noodles, 108, 110 Spicy Goulash, 106–7, 108 Tahini Noodle Bowl, 109, 112 Tofu Noodle Soup (Pho), 170, 173 “No One Will Know It’s Vegan” Potato Salad, 150, 152 No-Queso Quesadillas, 28, 34 Nori Wraps with Orange Cashew Cream, 92–93, 98 Nuts See specific nuts Nutty Fruitcake Pancakes, 66, 74 O Oat Bran Muffins, Jam-Filled, 59, 68 Oats Apple Pie Steel-Cut Oats, 70, 75 Banana Oat Date Cookies, 225, 234 Granola Trail Mix, 48, 51 Groovy Granola, 71, 75 Loaded Oatmeal, 70, 75 No-Bake Thumbprint Cookies, 225, 234 Oat, Amaranth, and Carrot Porridge, 71, 75 Oatmeal Raisin Cookies, 222–23, 227 Oatmeal with Flaxseeds, Cinnamon, and Coconut Milk, 70–71, 75 Okra Mild Okra Curry with Fragrant Yellow Rice, 140, 147 Olive and Tofu Feta Tartlets, 201, 202 Olive oil Sun-Dried Tomato, Garlic, and Basil Olive Oil, 8, 10 Olives Black Olive and Sun-Dried Tomato Tapenade, 23, 27 Black Olive Bruschetta, 30–31, 35 Cherry Tomatoes Stuffed with Green Olive Tapenade, 16, 20 Creamy Dreamy Kalamata Hummus, 22, 26 Mediterranean Meatless Balls, 40, 43 Mediterranean Olive Bread, 64, 69 Muffuletta Sandwich, 92, 98 Olive and Tofu Feta Tartlets, 201, 202 Party Olives, 36, 42 Potato Puffs with Tapenade, 37–38, 42 Sautéed Broccoli Rabe with Olives and Toasted Pine Nuts, 191, 193 Stuffed Olives, 51, 52 Olive trees, lifespan of, 50 Onions See also Green onions Boeuf(less) Bourguignon, 129, 131 Bok Choy, Mushrooms, and Onion with Tamari Lime Dressing, 185, 189 Brussels Sprouts with Crispy Onions, 190, 193 Carrot Pizza with Arugula, Caramelized Onions, and Toasted Walnuts, 117, 118 French Onion Pie, 119, 120–21 Lavender-Roasted Purple Potatoes and Purple Onions, 177, 183 Ratatouille with White Beans, 136, 143 Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios, 137, 143 Roasted Fennel Salad with Caramelized Onions, 151, 154–55 Six-Shades-of-Red Soup, 162, 164 Super Stacked Veggie “Burger,” 82, 86 Veggie-Good Breakfast Tacos, 72, 78 Veggies and Dumplings, 184, 186–87 Oranges Blueberry Orange Bundt Cake, 207, 213 Butternut Squash Orange Ginger Soup, 164, 166 Citrus Salad, 156, 158 Dark Chocolate Orange Custard, 217, 219 Minted Green Salad with Oranges, Lentils, and Tomatoes, 156, 158 Nori Wraps with Orange Cashew Cream, 92–93, 98 Orange, Artichoke, Arugula, and Fennel Salad, 155, 156 Orange Basil Marmalade, 7, 10 Orange Chocolate Linzers, 232–33, 235 Orange Fennel Summer Rolls, 29, 34 Orange Julia, 250, 254 Orange Simple Syrup, 252, 255 supreming, 155 Sweet Coconut Orange Cookies, 228, 234 Oreo Wafflewiches, 240, 243 Out for the Count of Monte Cristo, 87, 88 Out of Tuna Sandwiches, 84, 87 P Pad thai Drenched Pad Thai Salad, 156, 159 Pad Thai Summer Rolls, 138, 143 Pain Ordinaire, 11, 12 Panamanian Tamales, 54, 56 Pancakes Banana Nepalese Pancakes with “Bacon,” 66–67, 74 Blueberry and Corn Pancake Sandwiches with Lemony Filling, 76, 76 Cherry Vanilla Bean Pancakes, 66, 74 Nutty Fruitcake Pancakes, 66, 74 Pan-Fried (or Roasted) Asparagus with Lime Juice, 190–91, 193 Pan-Grilled Portobello Mushrooms with Herb-Infused Marinade, 136, 143 Panini Apricot Breakfast Panini, 73, 76, 78 Nectarine Agave Panini, 239, 243 Panini with Lemon-Basil Pesto, 103, 105 Panini with Lemon-Basil Pesto, 103, 105 Pantry basics Basic Brown Bread, 11, 13 Bizquix, 11, 12 Buffalo Hot Sauce, 8, 11 California Chow-Chow, 9, 11 canning materials for, Cashew “Cheesy” Sauce, 9, 11 Cashew Cream, 6, 10 Classic Strawberry Jam, 6, 10 Coconut Whipped Cream, 4, 12 Creamy Coconut Caesar Salad Dressing, 9, 11, 12 Ginger-Cinnamon White Bean Gravy, 7, 10 Homemade Tofu Mayo, 9, 11 Lemon Lavender Curd, 7, 10 Orange Basil Marmalade, 7, 10 Pain Ordinaire, 11, 12 Peachy Butter, 6, 10 Sun-Dried Tomato, Garlic, and Basil Olive Oil, 8, 10 Sweet Whiskey Barbecue Sauce, 8, 11 INDEX • 277 Free ebooks ==> www.Ebook777.com Vegetable Broth, 6, 10 Whole Wheat Bread, 4, 13 Papaya Tropical Enzyme Salad, 156, 158 Parsnips Peanutty Parsnip and Carrot Soup, 165, 168 Winter White Soup, 165, 166–67 Party Monster, The, 102, 105 Party Olives, 36, 42 Pasta See also Noodles Antipasta Tofu-Stuffed Shells, 45, 50 Baked Frittata Minis, 41, 43 Linguine with Purple Cabbage, 109, 111 Mac ’n Cabbage Polonaise, 108, 110 Pasta da Fornel, 108, 110–11 Simple Homemade Pasta, 106, 108 Soy Curl Mac ’n Cheese, 109, 111 Spicy Goulash, 106–7, 108 Stroganoff, 107, 108 Tofu Spinach Lasagna, 109, 113 Triple Mushroom White Lasagna, 109, 112 Walnut Ravioli with Vodka Sauce, 107, 108 Pastries Fig Pastries, 247–48, 249 Rugelach, 246, 249 Patatas Bravas, 49, 51 Pav Bhaji, 80–81, 86 Peaches Coconut Rice with Peaches and Rum Raisins, 220, 226 Peachy Butter, 6, 10 Peanut butter Bambara Peanut Butter Rice Pudding, 220–21, 226 Better Buckeyes, 244, 248 Brownie Nut Butter Cups, 244–45, 248 Chocolate Peanut Butter (Green) Smoothie, 251, 254 Fudgy Good Frozen Treats, 237, 242 Peanut Butter and Jelly Cookies, 224, 227 Peanut Butter Balls, 233, 242 Peanut Butter Banana Bacon Sandwiches, 103, 105 Peanut Butter Chocolate Protein Shake, 251, 255 Peanut Butter Cookies, 224, 227 Peanutty Parsnip and Carrot Soup, 165, 168 Slow-Simmered Tofu with Peanut Sauce, 139–40, 147 Peanuts Crunchy Coconut Peanut Candy, 247, 249 Cucumber Peanut Chutney, 18, 21 Pears Fall Fruit Crisp, 198–99, 203 Winter White Soup, 165, 166–67 Peas Australian Veggie Pie, 119, 121 Korean Kongbap, 119, 122 Mashed Peas and Potatoes, 184, 186 Minted Green Pea Bisque, 171, 178 Quinoa-Millet-Pea Bowl, 25, 27 Split Pea Soup, 170, 173 Spring Vegetable Risotto, 119, 122 Surprisingly Good Green Soup, 169, 170 Pecans Apple Pecan Muffins, 58–59, 68 Butter Pecan Sticky Rolls, 62, 69 Chopped Endive, “Roquefort,” Pecan, and Cranberry Salad, 151, 155 Cinnamon-Glazed Nuts, 241, 248 Maple-Nut Pie Wafflewich, 73, 78 Mexican Wedding Cookies, 222, 226 Mock Turtles, 232, 235 Nutty Fruitcake Pancakes, 66, 74 Shredded Brussels Sprouts with Apples and Pecans, 190, 192 Pepita Brittle, 241, 248 Pepper jelly Hot Pepper Toastwiches, 104, 104 “Pepperoni” Rolls, 55, 57, 57 Peppers bell Elegantly Simple Stuffed Bell Peppers, 137, 143 Fajita Soup, 162–63, 164 Farro and Fresh Vegetable Medley, 135–36, 143 Grapefruit, Yellow Pepper, and Avocado Salad, 156, 158 Grilled Vegetable Fajitas, 127, 131 Indian-Style Black Bean and Veggie Burritos, 128, 131 Mushroom-Pepper Quinoa Risotto, 185, 188 Panini with Lemon-Basil Pesto, 103, 105 Ratatouille with White Beans, 136, 143 Roasted Red Pepper and Walnut Spread, 23, 26 Simple-to-Make Veggie Chili, 171, 174 Super Stacked Veggie “Burger,” 82, 86 Veggie-Good Breakfast Tacos, 72, 78 278 • THE LITTLE VEGAN COOKBOOK www.Ebook777.com Year-Round Ratatouille, 36, 42 jalapeño Baked Jalapeños, 37, 42 Buffalo Hot Sauce, 8, 11 Pesto Panini with Lemon-Basil Pesto, 103, 105 Pesto Pitzas, 115, 118 Philly Cheesesteak, 144–45, 147 Pho Tofu Noodle Soup (Pho), 170, 173 Pickles Seitan Sandwich with Fried Pickles, 95, 99 Spicy Garlic Dill Pickles, 25, 34 Pie Crust, Easygoing, 194, 202 Pierogi Baked Pierogi with Dilled Sour Cream, 52–53, 56 Pies, dessert Apple Pie, 196, 202 Cherry-Apricot Pocket Pies, 216, 219 Maple Pumpkin Pie with Cinnamon Walnut Crust, 197, 203 No-Bake Strawberry Pie with Chocolate Chunks, 196, 202 Pumpkin Pie, 196, 202 Pies, savory Australian Veggie Pie, 119, 121 English Cottage Pie, 118, 120 French Onion Pie, 119, 120–21 Shepherd’s Pie, 118, 120 Tempeh and Eggplant Pot Pies, 33, 35 Tiny Tomato Pies, 44, 50 Pilaf Easy but Memorable Quinoa Pilaf with Cacao Nibs, 119, 123 Quinoa Pilaf, 119, 123 Piña Colada Cupcakes, 209, 218 Pineapple “Bacon ’n Egg,” Pineapple Beetroot Burger, 83, 87 Fruit Crumble Cobbler, 197, 203 Piña Colada Cupcakes, 209, 218 Pineapple, Mango, Coconut, and Chia Seed Pudding, 221, 226 Pineapple Carrot Cake, 206, 213 Pineapple Mango Chutney, 19, 26 Pineapple Upside-Down Cake, 206, 213 Pine nuts Capri Salad with Pine Nuts over Arugula, 151, 154 Sautéed Broccoli Rabe with Olives and Toasted Pine Nuts, 191, 193 Warm Spinach and Toasty Pine Nut Salad, 157, 161 Pistachios Green Tea and Pistachio Cupcakes, 210, 218 Heart-Healthy Trail Mix, 48, 51 Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios, 137, 143 Pizza Beet and Sweet Potato Pizza, 115, 118 Carrot Pizza with Arugula, Caramelized Onions, and Toasted Walnuts, 117, 118 Chicago-Style Deep Dish Pizza, 116–17, 118 Farinata Pizza, 116, 118 Pesto Pitzas, 115, 118 Pizza Firenze, 109, 114 Rosemary, Leek, and Potato Pie, 117, 118 Pizza Crackers, 24, 27 Plantain Cake, Rum, 208, 213 Plum-tillas with Vanilla Dipping Sauce, 28, 34 Polenta Hearts, 123–24, 130 Pomegranate Pomegranate Soup, 177, 181–82 Tofu Pomegranate Pockets, 94, 99 Popcorn, Caramel, 246, 249 Poppy Seed Cakes, Lemon, 65, 74 Porridge Brown Rice and Farro Porridge, 71, 75 Oat, Amaranth, and Carrot Porridge, 71, 75 Portobello BLTs, 46, 50 Portobello Horseradish Bruschetta, 31–32, 35 Portobello Mushroom and Barley Soup, 165, 169 Potatoes Baked Pierogi with Dilled Sour Cream, 52–53, 56 Baked Poutine, 144, 147 Black Bean, Potato, and Cheese Enchiladas, 125–26, 130 Colombian Empanadas, 53, 56 Creamy Potato Salad, 149, 150 English Cottage Pie, 118, 120 Herb-Roasted Potatoes, 177, 182 Holiday Roast with Mashed Potatoes, 131, 132 Home-Fried Potatoes, 177, 183 Indian Potato Fritters, 39, 43 Kati Rolls, 94, 99 Lavender-Roasted Purple Potatoes and Purple Onions, 177, 183 INDEX • 279 Mashed Peas and Potatoes, 184, 186 Mashed Yukon Golds, 177, 183 Mediterranean Croquettes, 17, 21 Mini Potato Skins, 54–55, 56 Nacho Potato Skins, 38, 42 “No One Will Know It’s Vegan” Potato Salad, 150, 152 Patatas Bravas, 49, 51 Pav Bhaji, 80–81, 86 Potato Dosa, 109, 113 Potato Latkes, 33, 42 Potato Puffs with Tapenade, 37–38, 42 Potato Salad in Radicchio Cups, 149, 150 Potato Soup, 164, 166 Purple Potatoes with Cashew Cream, 32, 35 Red Potato and Watercress Soup, 164, 166 Rosemary, Leek, and Potato Pie, 117, 118 Russian Salad, 150, 152 Shepherd’s Pie, 118, 120 Six-Shades-of-Red Soup, 162, 164 Veggie-Good Breakfast Tacos, 72, 78 Winter White Soup, 165, 166–67 “Pot” Brownies, 214–15, 218 Pot Pies, Tempeh and Eggplant, 33, 35 Poutine, Baked, 144, 147 Protein-Happy Quinoa Wraps, 97, 99, 100 Puddings Baked Corn Pudding, 15, 20 Bambara Peanut Butter Rice Pudding, 220–21, 226 Chocolate, Coconut, and Chia Pudding, 221, 226 Coconut Pudding, 220, 226 Fruit and Nut Rice Pudding, 220, 226 Pineapple, Mango, Coconut, and Chia Seed Pudding, 221, 226 Rice Pudding, 217, 219 Pumpkin Maple Pumpkin Pie with Cinnamon Walnut Crust, 197, 203 Pumpkin Chickpea Chili, 171, 174 Pumpkin Chocolate Chip Loaf, 63, 69 Pumpkin Fritters, 216, 219 Pumpkin Pie, 196, 202 Pumpkin Spice Bread, 64, 69 Pumpkin seeds Pepita Brittle, 241, 248 Purple Potatoes with Cashew Cream, 32, 35 280 • THE LITTLE VEGAN COOKBOOK Q Quesadillas, No-Queso, 28, 34 Quinoa Easy but Memorable Quinoa Pilaf with Cacao Nibs, 119, 123 Mushroom-Pepper Quinoa Risotto, 185, 188 Protein-Happy Quinoa Wraps, 97, 99, 100 Quinoa-Millet-Pea Bowl, 25, 27 Quinoa Pilaf, 119, 123 Quinoa Tabbouleh, 184, 187 Red and White Quinoa Kale Salad, 157, 160 R Radicchio Cups, Potato Salad in, 149, 150 Raisins Coconut Rice with Peaches and Rum Raisins, 220, 226 Mini Rum Raisin Cupcakes, 211, 218 Oatmeal Raisin Cookies, 222–23, 227 Rugelach, 246, 249 Shredded Kohlrabi and Raisin Salad, 156, 158–59 Raspberries Berry-Stuffed French Toast Pockets, 72–73, 78 Immunity Smoothie, 251, 254 Raspberry Lemonade, 250, 254 Razz-elnut Spinach Sandwiches, 85, 87 Sesame Berry Ice Cream Sandwiches, 237–38, 243 White Chocolate Raspberry Cheesecake with Dark Chocolate Crust, 200–201, 212 Ratatouille Ratatouille with White Beans, 136, 143 Year-Round Ratatouille, 36, 42 Ravioli Walnut Ravioli with Vodka Sauce, 107, 108 Raw Chocolate-Carrot Cake, 204, 212 Razz-elnut Spinach Sandwiches, 85, 87 Red and White Quinoa Kale Salad, 157, 160 Red Lentils, 25, 27 Red Potato and Watercress Soup, 164, 166 Red Velvet Cake with Buttercream Frosting, 207–8, 213 Red Wine Hot Fudge Sauce, 231, 235 Rice See also Risotto; Sushi rice Bambara Peanut Butter Rice Pudding, 220–21, 226 Beans and Rice (Gallo Pinto), 185, 189 Brown Rice and Farro Porridge, 71, 75 Coconut Rice, 184, 187 Coconut Rice with Peaches and Rum Raisins, 220, 226 Cream of Jasmine Rice, 70, 75 Crispy Crunchy Basmati Rice Fritters, 185, 188 Easy One-Pot (Jollof) Rice with Cinnamon and Curry, 123, 130 Fiesta Soy Curl and Rice Casserole, 132, 142 Fruit and Nut Rice Pudding, 220, 226 Korean Kongbap, 119, 122 Lemon Rice Soup, 170, 172 Mild Okra Curry with Fragrant Yellow Rice, 140, 147 Mushroom Rice, 25, 34 Rice Pudding, 217, 219 Spanish Rice, 184, 187 Rich Borscht with Cacao Accent, 177, 181 Risotto Apricot Risotto, 119, 121–22 Lentil, Kale, and Barley Risotto, 119, 122 Mushroom-Pepper Quinoa Risotto, 185, 188 Spring Vegetable Risotto, 119, 122 Roast, vegan stuffed Holiday Roast with Mashed Potatoes, 131, 132 Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios, 137, 143 Roasted Eggplant and Tomato Salad, 157, 161 Roasted Fennel Salad with Caramelized Onions, 151, 154–55 Roasted Red Pepper and Walnut Spread, 23, 26 Roasted Tomato and Beet Bisque, 171, 178 Rolls Butter Pecan Sticky Rolls, 62, 69 Cinnamon Rolls, 62–63, 69 “Pepperoni” Rolls, 55, 57, 57 Root Veggie Tagine, 176, 180 Rosemary Figs Stuffed with Rosemary and Walnut-Cashew Cream, 30, 35 Rosemary, Leek, and Potato Pie, 117, 118 Rugelach, 246, 249 Rum Coconut Rice with Peaches and Rum Raisins, 220, 226 Holiday Spiced Rum, 253, 258 Mango Rum Ice Cream, 236, 242 Mini Rum Raisin Cupcakes, 211, 218 Piña Colada Cupcakes, 209, 218 Rum Plantain Cake, 208, 213 Russian Salad, 150, 152 S Saffron Mango Saffron Mousse, 217, 219 Saffron-Infused White Chili, 171, 174–75 Saffron-Spiked Moroccan Stew, 177, 181 Salad Dressing, Creamy Coconut Caesar, 9, 11, 12 Salads Black Beluga Lentil Salad, 149, 150 Capri Salad with Pine Nuts over Arugula, 151, 154 Carrot Celeriac Remoulade, 151, 154 Chopped Endive, “Roquefort,” Pecan, and Cranberry Salad, 151, 155 Citrus Salad, 156, 158 Creamy Potato Salad, 149, 150 Deli-Style Chickpea Salad, 148, 150 Drenched Pad Thai Salad, 156, 159 Eggplant and Cucumber Salad, 151, 153 Falafel Cucumber Salad with Baba Ghanoush, 151, 153–54 Fiery Gingered Yam Salad, 157, 160–61 French Tofu Salad with Grapes, 93, 98 Grapefruit, Yellow Pepper, and Avocado Salad, 156, 158 Greek Salad with Tahini Dressing, 156, 159 Late Summer Salad with Creamy Dill Dressing, 151, 153 Make a Salad a Meal, 157, 160 Minted Green Salad with Oranges, Lentils, and Tomatoes, 156, 158 “No One Will Know It’s Vegan” Potato Salad, 150, 152 Orange, Artichoke, Arugula, and Fennel Salad, 155, 156 Potato Salad in Radicchio Cups, 149, 150 Red and White Quinoa Kale Salad, 157, 160 Roasted Eggplant and Tomato Salad, 157, 161 Roasted Fennel Salad with Caramelized Onions, 151, 154–55 Russian Salad, 150, 152 Shredded Kohlrabi and Raisin Salad, 156, 158–59 Spicy Edamame Coleslaw, 151, 152 Tropical Enzyme Salad, 156, 158 Tu-Not Salad, 83–84, 87 Warm Spinach and Toasty Pine Nut Salad, 157, 161 Warm Spinach Salad, 157, 161 White Bean and Artichoke Salad, 148, 150 Zesty Black-Eyed Pea Salad, 148, 150 Salsa INDEX • 281 Blueberry Avocado Salsa, 18, 21 SoCal Salsa Fresca, 19, 26 Veggie Frittata with Salsa Verde, 140–41, 147 Saltine Butter Toffee, 233, 242 Sandwiches Almo-Cado Sandwiches, 87, 89 Apricot Breakfast Panini, 73, 76, 78 “Bacon ’n Egg,” Pineapple Beetroot Burger, 83, 87 Banana Foster Cake Sandwiches, 239, 243 Beans Not on Toast, 77, 79 Beet Burgers, 83, 86 Beet-n-Barley Burgers, 82, 86 Bierocks, 87, 89 Blueberry and Corn Pancake Sandwiches with Lemony Filling, 76, 76 Carnitas Sandwiches, 81, 86 Chow Mein Sandwiches, 91, 98 Croquinoette Wrap Party, 101, 105 Cucumber and Cream Cheese Sandwiches, 32, 35 Dagwood’s Special Sandwich, 101–2, 105 Double-Decker Deluxe, 90–91, 98 Faux-Lafel, 100–101, 105 French Tofu Salad with Grapes, 93, 98 From Russia with Love, 90, 98 Hollandaze’d Asparagus Rounds, 29, 34 Hot Pepper Toastwiches, 104, 104 The Incredible Green Sandwich, 84, 87 Kati Rolls, 94, 99 Mango Basil Wraps, 100, 105 Meat(less) Ball Subs, 134–35, 142 Moo-Free Seitan, 88 Muffuletta Sandwich, 92, 98 Nectarine Agave Panini, 239, 243 Nori Wraps with Orange Cashew Cream, 92–93, 98 Oreo Wafflewiches, 240, 243 Out for the Count of Monte Cristo, 87, 88 Out of Tuna Sandwiches, 84, 87 Panini with Lemon-Basil Pesto, 103, 105 The Party Monster, 102, 105 Pav Bhaji, 80–81, 86 Peanut Butter Banana Bacon Sandwiches, 103, 105 Philly Cheesesteak, 144–45, 147 Protein-Happy Quinoa Wraps, 97, 99, 100 Razz-elnut Spinach Sandwiches, 85, 87 Seitan Sandwich with Fried Pickles, 95, 99 Sesame Berry Ice Cream Sandwiches, 237–38, 243 Sesame Cucumber Sandwiches, 28–29, 34 282 • THE LITTLE VEGAN COOKBOOK Soy-Ripan Sandwiches, 96, 99 Strawberry Spinach Tacowich, 134, 142 Summer Squash Veggie Sloppy Joes, 80, 86 Super Stacked Veggie “Burger,” 82, 86 Sushi Soy Wraps, 97, 99 Taste of Tuscany, 93, 98 Tempeh Arugula Caesar Wraps, 95–96, 99 Tempeh Sloppy Joes, 81, 86 Tofu Pomegranate Pockets, 94, 99 Tu-Not Salad, 83–84, 87 Unfishwich, 96, 99 Vegan “Loose Meat” Sandwiches, 80, 86 Zuccwich, 91–92, 98 Sauces Buffalo Hot Sauce, 8, 11 Cashew “Cheesy” Sauce, 9, 11 Red Wine Hot Fudge Sauce, 231, 235 Sweet Whiskey Barbecue Sauce, 8, 11 Sauerkraut Bierocks, 87, 89 From Russia with Love, 90, 98 New World Székely Goulash, 28, 34 Out for the Count of Monte Cristo, 87, 88 Sausages Italian “Sausages,” 133–34, 142 Kimchi-Stuffed Sausages, 39–40, 43 Vegan “Pepperoni” Sausage, 132–33, 142 Sautéed Broccoli Rabe with Olives and Toasted Pine Nuts, 191, 193 Save the Fishies Cakes, 17, 21 Scones Banana Bread Scones, 61, 69 Classic Currant Scones, 61–62, 69 Lemon-Fennel Scone Bites, 229, 234 Mini Savory Scones, 230, 234 “Seafood” Stew (Encebollado), 176, 179 Seared “Scallops” with White Truffle Sauce, 4, 145 Seaside Avocado Dip, 22, 26 Seaweed Tu-Not Salad, 83–84, 87 Seitan See also Moo-Free Seitan New England-Can-Kiss-My-Clam Chowder, 176, 179 Seitan Swiss Steak, 129, 131 Vegan “Pepperoni” Sausage, 132–33, 142 Sesame Cold Sesame Noodles, 106, 108 Sesame Berry Ice Cream Sandwiches, 237–38, 243 Sesame Cucumber Sandwiches, 28–29, 34 Shepherd’s Pie, 118, 120 Shortbread Fingers, 222, 227 Shredded Brussels Sprouts with Apples and Pecans, 190, 192 Shredded Kohlrabi and Raisin Salad, 156, 158–59 Side dishes Almond Garlic Green Beans, 185, 189 Beans and Rice (Gallo Pinto), 185, 189 Bok Choy, Mushrooms, and Onion with Tamari Lime Dressing, 185, 189 Braised Figs with Arugula, 191, 193 Brussels Sprouts with Crispy Onions, 190, 193 Carrot Fries, 184, 186 Coconut Rice, 184, 187 Crispy Crunchy Basmati Rice Fritters, 185, 188 Herb-Roasted Potatoes, 177, 182 Home-Fried Potatoes, 177, 183 Italian Pearl Barley, 185, 189 Lavender-Roasted Purple Potatoes and Purple Onions, 177, 183 Marinated Mushrooms, 191, 193 Mashed Peas and Potatoes, 184, 186 Mashed Yukon Golds, 177, 183 Mediterranean Beans with Greens, 185, 190 Mushroom-Pepper Quinoa Risotto, 185, 188 Pan-Fried (or Roasted) Asparagus with Lime Juice, 190–91, 193 Quinoa Tabbouleh, 184, 187 Sautéed Broccoli Rabe with Olives and Toasted Pine Nuts, 191, 193 Shredded Brussels Sprouts with Apples and Pecans, 190, 192 Spanish Rice, 184, 187 Sweet Potato Fries, 184, 186 Turmeric and Ginger Whipped Sweet Potatoes, 184, 186 Veggies and Dumplings, 184, 186–87 Wild Rice with Dried Cherries and Cranberries, 185, 188 Simple Homemade Pasta, 106, 108 Simple syrup Orange Simple Syrup, 252, 255 Strawberry Simple Syrup, 252, 255 Vanilla Simple Syrup, 252, 255 Simple-to-Make Veggie Chili, 171, 174 Simply Spectacular Tomato Noodles, 108, 110 Six-Shades-of-Red Soup, 162, 164 Sloppy joes Pav Bhaji, 80–81, 86 Summer Squash Veggie Sloppy Joes, 80, 86 Sweet-and-Sour Sloppy Joes, 47–48, 51 Tempeh Sloppy Joes, 81, 86 Vegan “Loose Meat” Sandwiches, 80, 86 Slow-Simmered Tofu with Peanut Sauce, 139–40, 147 Smoothies Berry Smoothie, 256, 258 Cherry Berries ’n Cream Smoothie, 251, 254 Chocolate Peanut Butter (Green) Smoothie, 251, 254 Immunity Smoothie, 251, 254 S’more Brownies, 214, 218 SoCal Salsa Fresca, 19, 26 Sorrel and Spinach, Indian Crêpes with, 109, 114 Soulhaus Cookies, 223–24, 227 Soups See also Chili; Stews Avocado, Tomato, and Cheddar Soup, 157, 161–62 Brown Lentil Soup, 165, 168 Bump Up Your Day the Miso (Soup) Way, 165, 167 Butternut Squash Orange Ginger Soup, 164, 166 Cheesy Broccoli Soup, 163, 164 Chestnut Soup with Baked Apple Crisps, 163, 164 Chik’n Lentil Noodle Soup, 170, 172 Chilled Blueberry Mango Soup, 177, 182 Coconut Asparagus Soup, 157, 162 Coconut Tom Yum Soup, 170, 172 Corn and Mushroom Chowder, 176, 178–79 Creamy Kale Miso Soup, 165, 167–68 Fajita Soup, 162–63, 164 Lemon Rice Soup, 170, 172 Minted Green Pea Bisque, 171, 178 New England-Can-Kiss-My-Clam Chowder, 176, 179 Peanutty Parsnip and Carrot Soup, 165, 168 Pomegranate Soup, 177, 181–82 Portobello Mushroom and Barley Soup, 165, 169 Potato Soup, 164, 166 Red Potato and Watercress Soup, 164, 166 Rich Borscht with Cacao Accent, 177, 181 Roasted Tomato and Beet Bisque, 171, 178 Six-Shades-of-Red Soup, 162, 164 Spicy Kimchi Soup, 162, 164 Split Pea Soup, 170, 173 Surprisingly Good Green Soup, 169, 170 Three-Greens Ribollita Soup, 169, 170, 172 Tofu Noodle Soup (Pho), 170, 173 INDEX • 283 Vegan “Turkey,” Bean, and Kale Soup, 170, 173 Vegetable Miso Soup, 165, 167 White Beans and Greens Soup, 165, 168 Winter White Soup, 165, 166–67 Sour cream, vegan Baked Pierogi with Dilled Sour Cream, 52–53, 56 Soybeans Korean Kongbap, 119, 122 Soy curls Chick’n Strips in Mole, 127, 131 Fiesta Soy Curl and Rice Casserole, 132, 142 Philly Cheesesteak, 144–45, 147 Soy Curl Mac ’n Cheese, 109, 111 Soy-Ripan Sandwiches, 96, 99 Spanish Rice, 184, 187 Sparkling Creamy Coconut Elixir with Lime, 251, 254 Spiced Holiday Cider, 253 Spicy Edamame Coleslaw, 151, 152 Spicy Garlic Dill Pickles, 25, 34 Spicy Goulash, 106–7, 108 Spicy Kimchi Soup, 162, 164 Spinach Chocolate Peanut Butter (Green) Smoothie, 251, 254 Green Snackers, 23, 27 The Incredible Green Sandwich, 84, 87 Indian Crêpes with Sorrel and Spinach, 109, 114 Razz-elnut Spinach Sandwiches, 85, 87 Spinach Artichoke Dip, 19, 21 Spinach Mushroom Curry, 141, 147 Spinach Swirls, 45–46, 50 Strawberry Spinach Tacowich, 134, 142 Tofu Spinach Lasagna, 109, 113 Warm Spinach Salad, 157, 161 Split Pea Soup, 170, 173 Spreads See Dips and spreads Spring Vegetable Risotto, 119, 122 Squash See also Butternut squash; Zucchini Black Bean and Summer Squash Enchiladas, 126, 130 Grilled Vegetable Fajitas, 127, 131 Harvest-Stuffed Acorn Squash, 137–38, 143 Summer Squash Veggie Sloppy Joes, 80, 86 Stews Black Bean and Sweet Potato Stew, 176, 180 Brazilian Black Bean Stew, 176, 181 Chunky Red Lentil Stew, 176, 180 Curried Mung Bean Stew, 176, 179–80 Root Veggie Tagine, 176, 180 284 • THE LITTLE VEGAN COOKBOOK Saffron-Spiked Moroccan Stew, 177, 181 “Seafood” Stew (Encebollado), 176, 179 Strawberries Berry Smoothie, 256, 258 Cherry Berries ’n Cream Smoothie, 251, 254 Classic Strawberry Jam, 6, 10 Fruit Sushi (a.k.a Frushi) with Strawberry Reduction Sauce, 18, 21 No-Bake Strawberry Pie with Chocolate Chunks, 196, 202 Strawberries with Lavender Syrup, 240, 243 Strawberry Crêpes with Spiced Coconut Cream, 67, 74 Strawberry Mochi Cake (Ichigo Daifuku), 205, 212 Strawberry Shortcake Muffins, 58, 68 Strawberry Simple Syrup, 252, 255 Strawberry Spinach Tacowich, 134, 142 Stroganoff, 107, 108 Strudel Apple Strudel (Apfelstrudel), 245–46, 249 Stuffed Artichokes, 135, 142 Stuffed Cabbage Rolls, 135, 142 Stuffed Cherry Tomatoes, 16, 20 Stuffed Olives, 51, 52 Stuffed Zucchini Flowers, 55, 56 Sugared Spanish Almonds, 244, 248 Sugar Snaps, Glazed, 15, 20 Summer rolls Orange Fennel Summer Rolls, 29, 34 Pad Thai Summer Rolls, 138, 143 Summer Squash Veggie Sloppy Joes, 80, 86 Sun-Dried Tomato, Garlic, and Basil Olive Oil, 8, 10 Super Stacked Veggie “Burger,” 82, 86 Surprisingly Good Green Soup, 169, 170 Sushi rice Fruit Sushi (a.k.a Frushi) with Strawberry Reduction Sauce, 18, 21 Nigiri and Maki Sushi, 141, 144, 147 Sushi Soy Wraps, 97, 99 Sweet and Smoky Tempeh Strips, 72, 78 Sweet-and-Sour Sloppy Joes, 47–48, 51 Sweet Coconut Orange Cookies, 228, 234 Sweetheart Cookies, 225, 227 Sweet potatoes Beet and Sweet Potato Pizza, 115, 118 Black Bean and Sweet Potato Stew, 176, 180 Root Veggie Tagine, 176, 180 Sweet Potato Fries, 184, 186 Sweet Potato Tacos, 125, 130 Turmeric and Ginger Whipped Sweet Potatoes, 184, 186 Sweet Whiskey Barbecue Sauce, 8, 11 Swiss chard Surprisingly Good Green Soup, 169, 170 Three-Greens Ribollita Soup, 169, 170, 172 Syrup Strawberries with Lavender Syrup, 240, 243 T Tabbouleh, Quinoa, 184, 187 Tacos Asparagus and Mushroom Tacos with Cilantro Mayonnaise, 124–25, 130 Mean Bean Taco Cups, 44, 50 Navajo Tacos, 124, 130 Strawberry Spinach Tacowich, 134, 142 Sweet Potato Tacos, 125, 130 Tempeh Tacos or Tostadas, 127–28, 131 Veggie-Good Breakfast Tacos, 72, 78 Tahini Falafel Fritters with Spicy Tahini Sauce, 41, 43, 44 Greek Salad with Tahini Dressing, 156, 159 Tahini Noodle Bowl, 109, 112 Tamales, Panamanian, 54, 56 Tamari Bok Choy, Mushrooms, and Onion with Tamari Lime Dressing, 185, 189 Tamarind-Chocolate Chili, 171, 178 Tapenade Black Olive and Sun-Dried Tomato Tapenade, 23, 27 Cherry Tomatoes Stuffed with Green Olive Tapenade, 16, 20 Potato Puffs with Tapenade, 37–38, 42 Tarts and tartlets Chocolate Marzipan Tart, 199, 203 Flourless Chocolate Tart, 199, 203 Olive and Tofu Feta Tartlets, 201, 202 Vanilla Cream Tartlets, 195, 202 Taste of Tuscany, 93, 98 Tasty Cocoa Jerk Tofu, 139, 146 Tea Green Tea and Pistachio Cupcakes, 210, 218 Hot Cranberry Ginger Tea, 256, 258 Instant Sweet Lemon Iced Tea Mix, 252, 255 Tempeh Apple Tempeh Triangle Dippers, 30, 35 Banana Nepalese Pancakes with “Bacon,” 66–67, 74 Bierocks, 87, 89 Chicken-Fried Tempeh with Gravy, 145, 147 Dagwood’s Special Sandwich, 101–2, 105 From Russia with Love, 90, 98 Jamaican Jerk Tempeh Skewers, 40–41, 43 Sweet and Smoky Tempeh Strips, 72, 78 Sweet-and-Sour Sloppy Joes, 47–48, 51 Tempeh and Eggplant Pot Pies, 33, 35 Tempeh Arugula Caesar Wraps, 95–96, 99 Tempeh Sloppy Joes, 81, 86 Tempeh Tacos or Tostadas, 127–28, 131 Unfishwich, 96, 99 Texturized vegetable protein (TVP) “Bacon ’n Egg,” Pineapple Beetroot Burger, 83, 87 English Cottage Pie, 118, 120 Meat(less) Ball Subs, 134–35, 142 Stuffed Cabbage Rolls, 135, 142 Vegan “Loose Meat” Sandwiches, 80, 86 Vegan “Turkey,” Bean, and Kale Soup, 170, 173 Three Bean Delight, 24, 27 Three-Greens Ribollita Soup, 169, 170, 172 Thyme Corn Fritters with Tomato-Thyme Gravy, 38–39, 43 Timbales, Butternut Squash, 138, 143 Tiny Tomato Pies, 44, 50 Toffee, Saltine Butter, 233, 242 Tofu Almond-Crusted Tofu with Blackberry Sauce, 14, 20 Antipasta Tofu-Stuffed Shells, 45, 50 “Bacon ’n Egg,” Pineapple Beetroot Burger, 83, 87 Baked Buffalo Tofu Bites, 14–15, 20 Bulgogi-Style Tofu, 139, 146 Bump Up Your Day the Miso (Soup) Way, 165, 167 “Cheddar and Bacon” Dilled Deviled Tofu Bites, 55, 56 Chopped Endive, “Roquefort,” Pecan, and Cranberry Salad, 151, 155 Down-Home Country Tofu Scramble, 71–72, 78 Drenched Pad Thai Salad, 156, 159 French Onion Pie, 119, 120–21 French Tofu Salad with Grapes, 93, 98 Fudgy Good Frozen Treats, 237, 242 Homemade Tofu Mayo, 9, 11 Italian “Sausages,” 133–34, 142 INDEX • 285 Mediterranean Meatless Balls, 40, 43 Miso Dressing, 101 Olive and Tofu Feta Tartlets, 201, 202 Pad Thai Summer Rolls, 138, 143 “Pepperoni” Rolls, 55, 57, 57 Slow-Simmered Tofu with Peanut Sauce, 139–40, 147 Summer Squash Veggie Sloppy Joes, 80, 86 Tahini Noodle Bowl, 109, 112 Tasty Cocoa Jerk Tofu, 139, 146 Tofu Feta, 14, 20 (see also Feta cheese substitute) Tofu Noodle Soup (Pho), 170, 173 Tofu Pomegranate Pockets, 94, 99 Tofu Spinach Lasagna, 109, 113 Veggie Frittata with Salsa Verde, 140–41, 147 Tomatillos Veggie Frittata with Salsa Verde, 140–41, 147 Tomatoes Antipasta Tofu-Stuffed Shells, 45, 50 Avocado, Tomato, and Cheddar Soup, 157, 161–62 Black Olive and Sun-Dried Tomato Tapenade, 23, 27 Capri Salad with Pine Nuts over Arugula, 151, 154 Cherry Tomatoes Stuffed with Green Olive Tapenade, 16, 20 Coconut Tom Yum Soup, 170, 172 Corn Fritters with Tomato-Thyme Gravy, 38–39, 43 Late Summer Salad with Creamy Dill Dressing, 151, 153 Mediterranean Meatless Balls, 40, 43 Minted Green Salad with Oranges, Lentils, and Tomatoes, 156, 158 Portobello BLTs, 46, 50 Ratatouille with White Beans, 136, 143 Roasted Eggplant and Tomato Salad, 157, 161 Roasted Tomato and Beet Bisque, 171, 178 Saffron-Spiked Moroccan Stew, 177, 181 Simple-to-Make Veggie Chili, 171, 174 Simply Spectacular Tomato Noodles, 108, 110 Stuffed Cherry Tomatoes, 16, 20 Sun-Dried Tomato, Garlic, and Basil Olive Oil, 8, 10 Taste of Tuscany, 93, 98 Tiny Tomato Pies, 44, 50 Tomato, Basil, and Arugula Bruschetta, 31, 35 Year-Round Ratatouille, 36, 42 Tomato juice Bloody Mary Mix, 253, 255 Tortillas Black Bean, Potato, and Cheese Enchiladas, 125–26, 286 • THE LITTLE VEGAN COOKBOOK 130 Black Bean and Summer Squash Enchiladas, 126, 130 Grilled Vegetable Fajitas, 127, 131 Indian-Style Black Bean and Veggie Burritos, 128, 131 Mean Bean Taco Cups, 44, 50 No-Queso Quesadillas, 28, 34 Plum-tillas with Vanilla Dipping Sauce, 28, 34 Strawberry Spinach Tacowich, 134, 142 Sweet Potato Tacos, 125, 130 Tempeh Tacos or Tostadas, 127–28, 131 Veggie-Good Breakfast Tacos, 72, 78 Wow! Chocolate Dinner Enchiladas, 126, 130 Trail mix Granola Trail Mix, 48, 51 Heart-Healthy Trail Mix, 48, 51 Triple Mushroom White Lasagna, 109, 112 Tropical Enzyme Salad, 156, 158 Truffle oil Seared “Scallops” with White Truffle Sauce, 4, 145 Truffles Coconut Cacao Truffles, 247, 249 Decadent Chocolate Truffles, 246–47, 249 Tu-Not Salad, 83–84, 87 Turmeric and Ginger Whipped Sweet Potatoes, 184, 186 Turnips Root Veggie Tagine, 176, 180 TVP See Texturized vegetable protein Twisted Bread Sticks, 45, 50 U Umami Anasazi Beans, 23–24, 27 Unfishwich, 96, 99 V Vanilla beans Cherry Vanilla Bean Pancakes, 66, 74 Vanilla Bean Ice Cream, 236, 242 Vanilla Cream Tartlets, 195, 202 Vanilla Mint Vodka, 253, 258 Vanilla Simple Syrup, 252, 255 Vegan “Bacon” and Cabbage, 128, 131 Vegan “Loose Meat” Sandwiches, 80, 86 Vegan “Pepperoni” Sausage, 132–33, 142 Vegan “Turkey,” Bean, and Kale Soup, 170, 173 Vegetables See also specific vegetables Australian Veggie Pie, 119, 121 Farro and Fresh Vegetable Medley, 135–36, 143 Grilled Vegetable Fajitas, 127, 131 Indian-Style Black Bean and Veggie Burritos, 128, 131 Root Veggie Tagine, 176, 180 Simple-to-Make Veggie Chili, 171, 174 Spring Vegetable Risotto, 119, 122 Vegetable Broth, 6, 10 Vegetable Miso Soup, 165, 167 Veggie Frittata with Salsa Verde, 140–41, 147 Veggie-Good Breakfast Tacos, 72, 78 Veggies and Dumplings, 184, 186–87 Vodka Bloody Mary, 253 Vanilla Mint Vodka, 253, 258 Walnut Ravioli with Vodka Sauce, 107, 108 W Waffles Beans Not on Toast, 77, 79 Crispy Toaster Waffles, 67, 70, 75 Maple-Nut Pie Wafflewich, 73, 78 Oreo Wafflewiches, 240, 243 Walnuts Carrot Pizza with Arugula, Caramelized Onions, and Toasted Walnuts, 117, 118 Cinnamon-Glazed Nuts, 241, 248 Coconut Banana Four-Ingredient Bars, 215, 219 Fig and Nut Canapés, 46–47, 50 Figs Stuffed with Rosemary and Walnut-Cashew Cream, 30, 35 Maple Pumpkin Pie with Cinnamon Walnut Crust, 197, 203 Nutty Fruitcake Pancakes, 66, 74 Roasted Red Pepper and Walnut Spread, 23, 26 Rugelach, 246, 249 Walnut Ravioli with Vodka Sauce, 107, 108 Warm Spinach and Toasty Pine Nut Salad, 157, 161 Warm Spinach Salad, 157, 161 Watercress Soup, Red Potato and, 164, 166 Watermelon Granita, 237, 242 Whipped Cream, Coconut, 4, 12 Whiskey Barbecue Sauce, Sweet, 8, 11 White Bean and Artichoke Salad, 148, 150 White Beans and Greens Soup, 165, 168 White Chocolate Amaretto Hot Cocoa, 257, 258 White Chocolate Baking Bar, 194, 202 White Chocolate Raspberry Cheesecake with Dark Chocolate Crust, 200–201, 212 Whole Wheat Bread, 4, 13 Whoopie Pies, Mango Butter and Ginger, 238–39, 243 Wild Rice with Dried Cherries and Cranberries, 185, 188 Wine Red Wine Hot Fudge Sauce, 231, 235 Winter White Soup, 165, 166–67 Wow! Chocolate Dinner Enchiladas, 126, 130 Wraps Croquinoette Wrap Party, 101, 105 Mango Basil Wraps, 100, 105 Nori Wraps with Orange Cashew Cream, 92–93, 98 Protein-Happy Quinoa Wraps, 97, 99, 100 Sushi Soy Wraps, 97, 99 Tempeh Arugula Caesar Wraps, 95–96, 99 Y Yam Salad, Fiery Gingered, 157, 160–61 Year-Round Ratatouille, 36, 42 Z Zesty Black-Eyed Pea Salad, 148, 150 Zucchini Coconut Zucchini Bread, 64–65, 74 Croquinoette Wrap Party, 101, 105 Drenched Pad Thai Salad, 156, 159 Fajita Soup, 162–63, 164 Harissa Carrot Zucchini Cups, 36, 42 Muffuletta Sandwich, 92, 98 Panamanian Tamales, 54, 56 Panini with Lemon-Basil Pesto, 103, 105 Ratatouille with White Beans, 136, 143 Stuffed Zucchini Flowers, 55, 56 Super Stacked Veggie “Burger,” 82, 86 Surprisingly Good Green Soup, 169, 170 Veggies and Dumplings, 184, 186–87 Year-Round Ratatouille, 36, 42 Zuccwich, 91–92, 98 INDEX • 287 Free ebooks ==> www.Ebook777.com www.Ebook777.com ... together the flour and salt Make a well in the center of the mixture Pour the yeast and water mixture, agave, and oil, if using, into the well Stir from the center outward, incorporating the. .. 14 • THE LITTLE VEGAN COOKBOOK Made with tofu, these cubes still cry out for the traditional sides of celery sticks and dip Serve the cubes with the sauce For super-spicy results, pour the sauce... teaspoon of the filling onto half of the cucumber slices Top with the remaining cucumber slices and press down so the filling reaches the edges of the cucumber Roll the filling part in the sesame