Vegetarian Times - Vegetarian Times Everything Vegan

Everything Vegan

Edited by Mary Margaret Chappell

John Wiley & Sons, Inc.

This book is printed on acid-free paper.

Copyright 2011 by Vegetarian Times. All rights reserved

Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada

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Library of Congress Cataloging-in-Publication Data
Vegetarian times everything vegan.
p. cm.

Includes index.

ISBN 978-0-470-54788-5 (cloth)

ISBN 978-0-470-94677-6 (ebk);

ISBN 978-0-470-94678-7 (ebk);

ISBN 978-0-470-94680-0 (ebk)

1. Vegan cookery. 2. Vegetarian cookery. I. Vegetarian times. II. Title: Everything vegan.

TX .V 427147 2010

5'636 --dc

2010000777

Printed in the United States of America
10 9 8 7 6 5 4 3 2 1

Acknowledgements

There are many voices and visions that go into putting together a magazine like Vegetarian Times and a book like this one.

It all starts with the recipe developers who create fresh, healthy recipes month after month. Robin Asbell, Ann Gentry, Myra Kornfeld, Donna Meadows, Rochelle Palermo, Nicole Palitti, Victoria Abbott Riccardi, Joyce Sangirardi, Melynda Saldenais, and Elliott Prag keep things tasty for us and came up with the recipes you'll find on the following pages.

Fiona Kennedy and Maggie Patinelli, our recipe testers and frequent recipe contributors, have logged hundreds of hours in the kitchen to make sure each and every recipe works as it is supposed to, occasionally adding a little of this or that to make each dish the best it can possibly be.

The beautiful images that accompany the recipes are taken by supertalented photographers who bring the VT vision to life each month. Thank you Beatriz Da Costa, Andrea Gmez, Jacqueline Hopkins, Richard Jung, John Kelly, Amy Neunsinger, Lisa Romerein, and Dasha Wright for making the dishes look so tempting and delicious.

At Wiley, Anne Ficklen, Cecily McAndrews, Amy Zarkos, and Kevin Watt not only guided this book through all the editorial hoops on the path to publication, but also they were instrumental in creating a cookbook that has the tone and feel of the magazine.

Without Healthy Living Group General Manager Pat Fox or VT's literary agent, Mary Ann Naples, this book never would have reached the Wiley peopleor anyone else! They tirelessly championed the concept long before the first word was on a page.

Finally special thanks go out to VT magazine staffers Gabrielle Harradine, Scott Hyers, Don Rice, Jolia Sidona Allen, Amy Spitalnick, and Anna Roberts. In addition to their invaluable input, their collaborative efforts on everything from tasting recipes (really fun) to typing up lists and fact checking pages (really boring) made this book possible.

Introduction

The term "vegan" has come to mean so much more than its dictionary definition of someone who eats no animal products or dairy. Sure, a person can be vegan, but these days, so can a bakery, a music festival, a fashion trend, a pair of shoeseven lipstick and nail polish. "Vegan" is also used as a synonym for "animal-friendly" and "cruelty-free" in environmental movements and often implies a wider concern for protecting the earth.

When it refers to food, what "vegan" ultimately implies is a choice. It can be a lifestyle choice for personal or political reasons. It can be a diet choice for health reasons. It can even be a meal choice for someone who selects a vegan entre in a conventional eatery simply because it sounds appetizing. All those choices have one thing in common: a decision to enjoy delicious, health-giving foods.

This book was written to help you reaffirm your vegan choiceno matter what the context. (Though we probably can't help you with a shoe size or the right lipstick hue.) What better guide could you have for discovering everything vegan cuisine has to offer than Vegetarian Times, a publication that's been creating, testing, and tasting vegan food for over 35 years? The more than 250 recipes on the following pages range from the simple (, a party dish that our editors scored a perfect 10). There are soups that warm, salads that wow, one-pot meals that make weeknight dinners a breeze, greens dishes, grains dishes, desserts ...all with the VT editors' seal of approval.

And we're a picky bunch. Not only do our recipes have to be superlatively tasty, but they must also be simple enough for a novice cook and creative enough to entice experienced foodies. Most of all, each and every recipe has to meet our stringent requirements for health and nutritionwhich is why you'll find nutritional information after them all.

Just for a second, let's take the term "vegan" out of the cookbook title. What's left? A collection of easy, innovative, delicious, and health-giving recipes that just happen to be made without using any animal products or dairy. Good choice, huh?

Mary Margaret Chappell

Food Editor

Foreword

The Health Power of Vegan Foods

foreword by Neal D. Barnard, MD

Whether vegan foods are inspired by Mediterranean, Asian, or any of a hundred other traditions, they boast delightful flavors and aromas. They are animal-friendly and kind to the environment.

But perhaps the broadest appeal of vegan dishes comes from what they do for your health. When you fill your plate with vegetables, fruits, whole grains, and legumes, and skip the cholesterol, fat, and other undesirables that animal products harbor, you've got a menu that is unmatched in health-promoting power.