Martin - Robertos new vegan cooking : 125 easy, delicious, and real food recipes

ALSO BY ROBERTO MARTIN Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Wont Miss the Meat Copyright 2015 by Roberto Martin Photos by Jannah Eilanie Szeibert All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Printed in the United States of America. For information, address Da Capo Press, 44 Farnsworth Street, 3rd Floor, Boston, MA 02210 Editorial production by Marrathon Production Services. www.marrathon.net Book Design by Megan Jones Design. www.meganjonesdesign.com Set in 10 point Bodoni Egyptian Pro Cataloging-in-Publication data for this book is available from the Library of Congress.

First Da Capo Press edition 2015 ISBN: 978-0-7382-1733-8 (e-book) Published by Da Capo Press A Member of the Perseus Books Group www.dacapopress.com Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 810-4145, ext. 5000, or e-mail special.. 10 9 8 7 6 5 4 3 2 1 TO MY MOM Thank you for the advice, humorous banter, and serious talks that always took place in the kitchen. on a balmy summer evening when I left The Little Owl in Greenwich Village. on a balmy summer evening when I left The Little Owl in Greenwich Village.

I was tired and my face felt oily and in need a good scrubbing, but I was filled with excitement, gratitude, and the overwhelming feeling of pride. I had just cooked a dinner for about forty strangers: celebs, athletes, and various reps from media outlets. The dinner was hosted by Gardein, and they invited me to New York City to guest chef the event. The chefs who were hired to help were hard working, and although we had just met the day before, their performance was flawless. The food looked amazing and absolutely everyone was happy with the way the evening unfolded. The sensation of a meal gone right and the pride that comes with it is what I hope everyone who cooks a recipe from this book gets to feel.

It makes no difference if you are cooking for a huge party, your family, your friends, or yourself, its an endeavor that deserves attention and high-quality ingredients. We should cook with a sense of gratitude that we are not without food, and when all our efforts go well we should celebrate. I want you to feel that sense of accomplishment, and I hope this book helps. Ive been a professional chef for fifteen years, and throughout that time many sayings and mantras have come and gone, but the one that never seems to go away is keep it simple. I must say this ten times a day. When I cook at home for my wife and kids its usually some form of a veggie burrito or stir-fry with a side of broccoli or green beans that have been cooked with salt, pepper, and olive oil with a squeeze of lemon juice.

Its just so easy and they love it. With that in mind, what works for me with my own family, I have put a great deal of effort into making these recipes as straightforward and user-friendly as possible. When I first started creating vegan dishes, I used a lot of meat substitutes. And dont get me wrongthose are great, especially when youre in a pinch. What I consider now when Im making a meal is cooking real food with as little manipulation as possible. I have moved away from meals based on processed meat substitutes in an attempt for these recipes to be the next step on your vegan journey.

That feeling of pride and sensation of a meal done right? I have the same feeling when I hear from people about how they cooked something from my book and the whole family loved it. I feel blessed beyond words to be in this unique situation to be able to positively affect the lives of people Ive never met, and I hope these recipes are accompanied by good times. My passion for cooking grows stronger every day and I want you to be a part of it. Do you love being in the kitchen but sometimes you just cant do ityouve just got too much to do, and you just want to EAT? Not fast food, but REAL food? The first chapter gives you a foundation with a whole bunch of easy homemade staples; armed with these basics there is no limit to what you can throw together. A lot of these basic DIY staples will help if youre strapped for time and still want to have a healthy meal. With these basics on hand, you can use bagged salad (add , page 53, and youve got fresh greens and dressing youll be licking from the bowl) or a commercial veggie burger (homemade mayo, ketchup, and pickles anyone?) if you need to.

These basics add a healthy element even when you have to resort to a more packaged food to get a meal on the table. With these staples on hand the transition to simple, fresh foods becomes easier. Many of these staples are also foundations for other recipes in the book. I created a rangefrom seriously amazing croissants to low-carb tacos to mushroom black bean burgers that the biggest shroom hater will devour (seriouslyask my son). There are some great dishes for when you have more time, too: daikon scallops are off the hook, and youll never look at a blanquette the same way again. And of course dessert! Enough said.

Vegan food keeps growing in popularityits no longer cool, trendy, or a fad. I see more phenomenal chefs adding vegan dishes to their menus because not only is it a common request, but they have embraced how much fun and creative vegan cooking can be. Ive seen a big switch in peoples acceptance and willingness to explore and experience vegan foodin fact, I think its become a new choice of cuisine for folks (Honey, what do you want for dinner tonight? Italian? Burgers? Sushi? Vegan?). We are making healthier and more informed decisions in terms of what we eat, and I am sure that trend will continue to grow. I hope you enjoy making these dishes as much as I enjoyed coming up with themand as much as my family enjoys eating them. INGREDIENTS For the most part, the ingredients I use follow my keep it simple motto; youll find these in your regular grocery store or in bulk online.

Heres a list of the general ingredients I use in these recipes, with notes on anything that may seem new or unusual. VEGGIES TO KEEP ON HAND Beets Broccoli Cabbage Carrots Celeriac (Sometimes called celery root, this knobby root veg is underappreciated and often overlooked. If youre not familiar with this bad boy, take a chance on this hearty and meaty veg.) Celery Eggplant Fennel Garlic Gobo root (Also known as burdock root, gobo root is valued for its antibacterial, anti-inflammatory, and antioxidant properties. When peeled and cooked, it has a nutty and earthy flavor.) Greens: kale, spinach, and beet tops Mushrooms Onions Pumpkin and/or kabocha squash Red bell peppers Tomatoes (if unavailable, canned are OK) Yams FRUITS TO KEEP ON HAND WHEN IN SEASON Fresh is best, but if using them for smoothies, frozen fruit is OK. Apples Avocado Bananas Blueberries Dates (fresh or dried) Mango Strawberries GRAINS, FLOURS, AND SEEDS Almond flour Barley Bulgur wheat Chia seeds Chickpea flour Farro Flaxseeds Ground flaxseed meal Hemp seeds Pumpkin seeds Quinoa Wheat berries Unbleached organic all-purpose flour