Chloe Coscarelli - Chloe Flavor: Saucy, Crispy, Spicy, Vegan

ACKNOWLEDGMENTS

A million thanks and vegan cupcakes to

My visionary editor, Amanda Englander, for pouring your heart into every page of this book. I admire your unmatched attention to detail.

The entire Clarkson Potter family: Carisa Hays, Carly Gorga, Erica Gelbard, Jana Branson, Matthew Martin, Stephanie Huntwork, Terry Deal, Kim Tyner, and Sara Rennert.

The best literary agent in the entire world, Alyssa Reuben, and to Katelyn Dougherty and the rest of the Paradigm team.

My brilliant powerhouse publicist (and so much more), Brianne Perea.

Mommy, for testing all the recipes in this book by my side and believing in me even through moments when I stop believing in myself.

Daddy, for supporting my entrepreneurial dreams in every way possible, and for having the biggest heart and joining me in a lifestyle and diet to end animal suffering.

Ben, my #1 taste tester and Prince Charming, thank you for making me better, smarter, and stronger. Together we dream bigger than I ever could alone.

Andy and Rocioeveryone says my family must be so lucky to get to taste test my amazing creations. As you know, its no easy task. Meal after meal, one failed attempt after another, too much salt, too little salt, too crunchy, too soft, here try this version, just one more biteYou guys take it like champs with unwavering support.

The girls I used to call my interns. Who became my chefs. Then my friends. Then my sisters. Now my genius culinary think tank/guardian angels who have carried me through my career on the toughest of days and never let me give up on the vegan dream. On days when the road turns scary and dark, there is nothing like having a brilliant group of women to light your way. Ann Marie Monteiro, Daniella De Santo, Elaina Kaufman, Star Calaman, Susan Antoniewicz, and Valerie DiClerico, I am so blessed to know you.

Extra thanks to my recipe-testing culinary rock stars Susan Antoniewicz and Ann Marie Monteiro, for bringing cheer and optimism to the most challenging days and always reminding me that cooking is fun. Thank you for pushing me to be the best version of myself and for never letting me settle for anything less. The recipes in this book are perfect because of you.

My detail-oriented super-chef, Nancy Wolfe, for testing the recipes in this book over and over and over again with unwavering enthusiasm. And to your taste testing MVPs: Jerry Feldman, Nancy and Bob Schwab; Linda, Jack, and Christy Massopust; and Beth and Derek Sampson.

Rishi Bhandari, Leah Vickers, and Rob Glunt, thank you for your friendship and for inspiring me to be fearless.

Sonia, Tina, Mahshid, and Hushmand Sohaili, thank you for your extreme generosity and for treating me like family.

My talented web designer, Aaron Lea, for being a creative force.

My soul sister, Lindsay Jill Roth, for your constant cheerleading.

To Chris Kerr, for being the brightest light in the vegan universe.

My braid guru, Kayley Pak, for role modeling the beauty of putting heart and soul into your craft.

Lisa Bloom and Braden Pollock, for being the most powerful, fun, and generous vegan duo on the planet. Lisa, I look up to you in more ways than I could ever list.

These inspiring vegan superwomen: Colleen Holland, Leanne Mai-Ly Hilgart, Elizabeth Dee, Emily Brobeck, Kenda Norris, and Daniella Yacobovsky.

My incredible photographer, Christina Holmes, you are not only the very best at your craft but you are also quite possibly the sweetest person Ive met in the business. In moments where Ive felt like my sweetness is a weakness, you remind me that it is indeed always a strength.

Artistic food stylist Eugene Jho, for fulfilling my dreams of having the sauciest, juiciest, crispiest, gooiest, drippiest cookbook in the world.

The ever-fabulous prop stylist Kalen Kaminski, for making this book chic and gorgeous down to every last napkin.

Michael Symon, for writing the incredible foreword to this book and for supporting my every move.

Trisha Yearwood, for inviting me into your home to cook and laugh with you and for sharing the best vegan tomato soup recipe on the planet.

And to Ava Bassi, Carma Munoz-North, Chef Barbara Rich, Jeff Fiala, Grandpa and Anna Maria, Josh Saviano, Katie Lee, Leslie Meredith, Lisa Grossman Ben-Tal, Matt and Matthew Monteiro, Michael Parrish Dudell, Nick Crowell, Rabbi Zev Schwartz, Robin DeMarco, Sandra Hakim, the Ghai family, the Natural Gourmet Institute, and Vijay Brihmadesam.

AVOCADO PESTO TOAST

SERVES 2

I included a recipe for avocado toast in my very first cookbook in 2012, inspired by one of my favorite cafs in New York City, Caf Gitane. According to my mom, I invented it! The truth is avocado toast is not an invention, but instead an ever-evolving medium for avocado-lovers to get their fix. In this version, I get in touch with my Italian roots and incorporate garlic, basil, and lemon. I love this for breakfast, or also as an appetizer with lunch or dinner. Three tips: (1) Use a hearty seeded bread. (2) Be very generous with your crushed red pepper sprinkling. (3) Serve this hot off the griddleno soggy toast, please!

1 avocado

2 cups fresh basil

2 tablespoons olive or refined coconut oil , plus more for drizzling

1 tablespoon lemon juice

teaspoon sea salt

Freshly ground black pepper

4 slices whole-grain bread

Crushed red pepper flakes

MAKE IT GLUTEN-FREE: Use gluten-free bread.

In a food processor, combine the avocado, basil, olive oil, lemon juice, and salt. Season generously with black pepper and blend until smooth.

Heat a small skillet or griddle over medium-high heat. Drizzle the bread with olive oil on both sides, and when the skillet is hot, place the bread in it and toast until crispy and golden, about 2 to 3 minutes per side.

Transfer the toast to a plate, spread a thin layer of avocado pesto on one side, and top with crushed red pepper. Serve immediately.

BREAKFAST COOKIES

MAKES 15 COOKIES

If sugary cereals and doughnuts can count as breakfast foods, surely these healthful cookies do, too. Made with protein-packed almond butter, oats, chia seeds, and dates, these cookies would be a great start to your morning, or a lunchbox item or snack.

1 cup all-purpose flour or whole-wheat pastry flour

teaspoon baking soda

teaspoon sea salt

cup coconut oil or vegan margarine

cup packed light brown sugar

2 tablespoons creamy almond butter

1 tablespoon water , plus more if needed

2 teaspoons pure vanilla extract

cup rolled oats

cup unsweetened shredded coconut

cup dried cranberries

cup chopped pitted Medjool dates (about 5 dates)

1 tablespoon chia seeds

Confectioners sugar , for dusting

MAKE-AHEAD TIP: The cookie dough can be made in advance, pre-scooped, and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. If baking from frozen, let them bake an extra few minutes.

MAKE IT GLUTEN-FREE: Use gluten-free baking flour, gluten-free oats, and gluten-free coconut.

Preheat the oven to 350F. Line a large baking sheet with parchment paper.

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In a stand mixer fitted with the whisk attachment or in a large bowl using a handheld mixer, beat together the coconut oil, brown sugar, almond butter, water, and vanilla until fluffy. Slowly beat in the flour mixture. Fold in the oats, shredded coconut, cranberries, dates, and chia. If the dough seems dry, add more water, a teaspoon at a time, and beat again.