Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen [A Cookbook] - Food52 Works

Marc Notes: Includes bibliographical references and index. 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"Review Quotes: 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""Biographical Note: GENA HAMSHAW, who has written the New Veganism column on Food52 since 2012, is a certified clinical nutritionist and the author of the book "Choosing Raw." Gena has been published in "O Magazine," "VegNews," and "Whole Living Daily." She lives in New York City, where she is completing her masters degree in nutrition at Columbia University and leads workshops and cooking classes. Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52 has become the premier online community for cooks of all levels, with more than thirty thousand recipes, a hotline, and a kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards. Publisher Marketing: An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns. Omnivore or vegan (or anywhere in between), we re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better. With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column along with exquisite photography and helpful tips throughout will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way." Contributor Bio:  Hesser, Amanda Amanda Hesser has been named one of the fifty most influential women in food by Gourmet. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection Eat, Memory. Her book The Essential New York Times Cookbook was a New York Times bestseller and the winner of a James Beard Award. Merrill Stubbs has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the New York Times, Edible Brooklyn, and Body+Soul, and she was the food editor for Herb Quarterly magazine. Food52.com, which has more than 20,000 recipes and 900,000 monthly visitors, was named Best Food Publication at the 2012 James Beard Awards. Contributor Bio:  Stubbs, Merrill Amanda Hesser has been named one of the fifty most influential women in food by Gourmet. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection Eat, Memory. Her book The Essential New York Times Cookbook was a New York Times bestseller and the winner of a James Beard Award. Merrill Stubbs has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the New York Times, Edible Brooklyn, and Body+Soul, and she was the food editor for Herb Quarterly magazine. Food52.com, which has more than 20,000 recipes and 900,000 monthly visitors, was named Best Food Publication at the 2012 James Beard Awards.