Moby - The Little Pine Cookbook: Modern Plant-Based Comfort
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- Book:The Little Pine Cookbook: Modern Plant-Based Comfort
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Moby became vegan more than thirty years ago, when few people knew how to pronounce the word. Since then, vegan cuisine has flourished as the fastest-growing and most innovative cuisine on the planet. As a passionate animal rights advocate and also a food lover, Moby has helped fuel this evolution at his wildly popular restaurants. He is the original owner of the L.A. celebrity hotspot Little Pine, which showcases an elevated menu proving once and for all that vegan food is all grown up and the most delicious way to be eating today.
Now Moby takes readers inside this special corner of Southern California with The Little Pine Cookbook, a collection of 125 recipes inspired by the restaurants beloved dishes. Gateway recipes like Panko-Crusted Piccata will wow even the hardest-to-please meat lovers. And veg-forward small plates like Fried Cauliflower with Kimchi Aioli and go-to pastas like Orecchiette with Braised Leeks, Asparagus & English Peas will become back-pocket staples, no matter your diet. And didnt you know that desserts are healthier when they are vegan? Indulge in the simple pleasure of Butterscotch Pudding or the rich decadence of Chocolate Bread Pudding while feeling good about yourself and your contribution to a better planet. Whatever youre making, the spirit of Little Pineof community, of sharing, and of givingis in all these recipes, and they are here for you to savor every day.
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Moby is a vegan hero. Little Pine is among the best vegan restaurants ever. And this is a creative, smart, interesting, wonderful cookbook.
Mark Bittman, author of Animal, Vegetable, Junk
The Little Pine Cookbook is a treasure of comfort food. Whenever I eat at Little Pine, the dishes remind me of wintery days skiing in Alaska, where we devoured fresh hearty stews, piping-hot pizzas, and gigantic cinnamon rolls in the lodge cafe before heading up the mountain for a final run down the rugged slopes. Thank you, Moby, for gifting us the recipes to re-create the best of vegan comfort food, bringing the lodge home, where we can share nostalgic flavors with our loved ones. We can be assured that all the ingredients create more love in the world, and nurture animals, our health, and our Mother Earth.
Julie Piatt, author of The Plantpower Way and This Cheese Is Nuts!
Warning: This book is not for anyone who doesnt love their taste buds to dance! Wow, Moby has truly pulled off the impossible. If you have ever eaten at Little Pine, you already know how amazing the food is. This is your chance to take that taste home with you no matter what part of the planet you call home.
John Lewis, creator of Bad Ass Vegan
I have literally walked for miles to get the Little Pine Mac and Cheese.
Rooney Mara, actress
an imprint of Penguin Random House LLC
penguinrandomhouse.com
Copyright 2021 by Moby Entertainment, Inc.
All photos by Katie Newburn except as follows: photo on (top second to left, top third to left, top fourth to left, center second to left, center left, center right, center second to right, and bottom fourth to right) by Moby.
Penguin supports copyright. Copyright fuels creativity, encourages diverse voices, promotes free speech, and creates a vibrant culture. Thank you for buying an authorized edition of this book and for complying with copyright laws by not reproducing, scanning, or distributing any part of it in any form without permission. You are supporting writers and allowing Penguin to continue to publish books for every reader.
Library of Congress Cataloging-in-Publication Data
Names: Moby, author.
Title: The Little Pine cookbook: modern plant-based comfort / Moby.
Description: New York: Avery, an imprint of Penguin Random House, 2021. | Includes index.
Identifiers: LCCN 2020020078 (print) | LCCN 2020020079 (ebook) | ISBN 9780593087367 (hardcover) | ISBN 9780593087374 (ebook)
Subjects: LCSH: Vegan cooking. | Little Pine (Restaurant)
Classification: LCC TX837.M658 2021 (print) | LCC TX837 (ebook) | DDC 641.5/6362dc23
LC record available at https://lccn.loc.gov/2020020078
LC ebook record available at https://lccn.loc.gov/2020020079
Cover photography (food) by Katie Newburn
Cover design by Ashley Tucker
Book design by Ashley Tucker, adapted for ebook by Maggie Hunt
The recipes contained in this book are to be followed exactly as written. The publisher is not responsible for your specific health or allergy needs that may require medical supervision. The publisher is not responsible for any adverse reactions to the recipes contained in this book.
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To the activists who work tirelessly to make the world a kinder and more compassionate place.
You inspire me constantly, and this book is dedicated to you.
MOBY
I became a vegan in 1987, when veganism was so odd and obscure that no one even knew how to pronounce vegan. (Among the ten vegans in the world, the debate raged: Was it vee-jun? veh-jun? vee-gun?)
In 1987, veganism was synonymous with an almost monastic level of renunciation. We gave up the food we loved in order to live the ethics we embraced.
But as time passed, veganism evolved. By the late 90s, there were high-end vegan restaurants in San Francisco (Millennium), New York (Blossom, Candle 79), and London (Manna), and an almost daily launch of new vegan products. Then, as the twenty-first century unfolded, vegan cuisine started flourishing, eventually proving to open-minded carnivores that it had evolved past its bean-sprouts-and-mashed-yeast origins.
Today, in 2021, veganism is arguably the fastest-growing food movement on the planet. (The Economist even pronounced 2019 The Year of the Vegan.)
Some people embrace veganism as a result of their love for animals. Some people embrace veganism for their concerns about climate change and the environment. Some people embrace veganism for better health. And some people, like me, embrace veganism for all these reasons, but also because the food has become wonderful.
In the early 2000s, I opened my first restaurant, Teany, a little vegan caf on Rivington Street in New Yorks Lower East Side. After I ended my involvement with Teany in 2006, I vowed to never, ever open another restaurant. But then in 2010, I moved to LA and kept noticing a weird building in my neighborhood (Silver Lake) that seemed to be perpetually for sale. It spoke to me.
So, I made an offer on the building, spent six excruciating months turning it into a restaurant, named it Little Pine, and opened it to the public in November 2015.
I opened Little Pine for a few reasons: I wanted a place in my neighborhood where my friends and I could eat; I wanted to create a beautifully designed space, with a beautiful menu and wine list, to show that veganism had grown up; and I wanted to generate revenue for animal rights organizations. (I never took a penny from Little Pine, and gave 100 percent of its proceeds to animal rights causes.)
Forgive these (un)humble brags, but we won some awards (Best Vegan Restaurant of the Year, 2016, VegNews), and hosted some of our heroes. (Oh, look, theres Ellen DeGeneres having dinner with Cory Booker, Dont make a big deal out of it, but Leo DiCaprios having brunch with his parents, Morrisseys here again, Miley Cyrus is eating with Salman Rushdie?!?) But we always focused on what mattered most: promoting animal rights by serving delicious food in a beautiful space, and reminding people that veganism didnt have to be monastic or punitive...
To that end, some of the recipes in the cookbook are relatively simple, and some are quite involved. But please dont be daunted, as even mistakes can be delicious...
Lastly, I want to thank you. Thank you for your kindness, your activism, and your support, especially during those first few months, when Little Pine was, to put it politely, finding its footing.... I sincerely hope you have a wonderful time with this book, and hopefully Ill see you soon! Thank you!
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