The 30-Minute Vegan's Taste of Europe 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond

by Reinfeld, Mark

• ISBN13: 9780738214337
• ISBN10: 0738214337
• Format: Paperback
• Copyright: 2012-09-04
• Publisher: Da Capo Lifelong Books

Summary

A Culinary Tour de Force of Europe's Most Treasured Dishes Are you looking for delicious and healthy cuisine that can fit into your busy lifestyle? Do you long for the robust flavors of Italy, France, Spain, or Greece but haven't found tasty animal-free recipes? Look no further! The 30-Minute Veganis where the Joie de vivremeets la dolce vitato satisfy even the most discriminating palates. Award-winning author and chef Mark Reinfeld tackles the meaty fare that is European cuisine, offering inspired plant-based versions of everything from manicotti to French onion soup, moussaka to "notwurst." Including key pantry ingredients (with a special section on herbs), raw and gluten-free options (virtually all of the recipes are gluten-free), and suggestions for wine and beer pairings, Taste of Europeis a revolutionary cookbook that will help you to recreate all of your favorite classic European dishes in 30 minutes or less.

Author Biography

Mark Reinfeld is the winner of Vegan.com's 2011 Recipe of the Year award. He is the founding chef of the celebrated Blossoming Lotus restaurant and is the award-winning author of Vegan Fusion World Cuisine and coauthor of The 30 Minute Vegan and The 30 Minute Vegan's Taste of the East Visit him online at veganfusion.com

Table of Contents

Welcome: Prepare to Rock Your World with the Tastes of Europe!	p. xiii
How to Use This Book	p. xix
European Herbs and Spiced by contributing chef Jennifer Murray	p. xxvii
Wild Mushrooms by contributing chef Colin Patterson	p. xxxv
Vegan Wine and Beer Pairing by contributing chef Patrick Bremser	p. xxxix
Italy	p. 1
Bruschetta	p. 4
White Bean Dip	p. 6
Caponata	p. 7
Fire-Roasted Minestrone	p. 9
Creamy Florentine Soup	p. 11
Tuscan White Bean Soup	p. 12
Radicchio and Endive with Shaved Fennel and Italian Vinaigrette	p. 13
Gnocchi	p. 15
Raw Ravioli with Sun-Dried Tomato Sauce	p. 16
Spinach Polenta	p. 18
Broccoli Rabe with Garlic and Red Pepper	p. 19
Orzo with Roasted Zucchini	p. 20
Angel Hair with Roasted Garlic and Arugula	p. 21
Penne Pasta with Toasted Walnut Pesto and Cherry Tomatoes	p. 22
Linguine with Clam-Free Sauce	p. 23
Pasta Primavera with Alder-Smoked Tofu	p. 24
Fettuccine Alfredo	p. 26
Manicotti	p. 27
Pesto Pizza	p. 28
Buono Appetito Pesto Risotto	p. 30
Tofu Cacciatore	p. 32
Tempeh Neatballs	p. 34
Roasted Tomato and Garlic Sauce	p. 35
Tofu Scaloppine	p. 37
Eggplant Parmesan Stacks	p. 38
Lemon Tempeh with Creamy Asparagus Sauce	p. 40
Frittata with Artichoke Hearts and Sun-Dried Tomatoes	p. 42
Strawberry Rose Granita	p. 43
Orange Anise Biscotti Bites	p. 44
Vegan Gelato	p. 45
Baked Walnut Fig Crumble	p. 47
Tiramisu Parfait	p. 48
Espresso Smoothie	p. 49
Quicker and Easier-Italian Spice Mix	p. 51
Quicker and Easier-Balsamic Reduction	p. 51
France	p. 55
Faux Gras	p. 57
Snail-Free Escargot (or EscarNo)	p. 59
French Onion Soup	p. 60
Creamy Roasted Chestnut Soup	p. 62
French Lentil Soup with Thyme	p. 64
Vegan Bouillabaisse	p. 65
Provencal Vegetable Salad	p. 67
Pommes Frites	p. 68
Green Beans with Beurre Blanc	p. 69
Celeriac with Morel Mushroom Sauce	p. 70
Asparagus Hollandaise	p. 72
Grilled Portobello Mushrooms with Béarnaise Sauce	p. 73
Roasted Squash with Truffle Cream Sauce	p. 74
Buckwheat Galettes with Tarragon Cream	p. 76
Rice Pilaf with Fennel and Saffron	p. 78
Braised Tempeh with Herbes de Provence	p. 80
Rainbow Steamed Vegetables with Spicy Béchamel Sauce	p. 81
Tofu "Scallops" with Saffron Herb Butter	p. 82
Kermit's Relief (Faux Frog's Legs) with Shallots and Garlic	p. 83
Seitan Bourguignon	p. 84
Quiche Monet	p. 85
Scrambled Tofu with Chives and Wild Mushrooms	p. 86
Chocolate Hazelnut Crepes	p. 87
Lavender-Infused Cocoa-Dusted Truffles	p. 89
Raw Pear Tart with Cashew Cream and Fresh Berries	p. 90
Chocolate Mousse	p. 92
Quicker and Easier-Herbes de Provence	p. 94
Quicker and Easier-Garlic Herb Aioli	p. 95
Quicker and Easier-Crème Fraîche	p. 96
Spain, and Portugal	p. 99
Stuffed Mushrooms with Corn and Saffron	p. 101
Gazpacho	p. 102
Ajo Blanco	p. 103
Portuguese Feijoada	p. 104
Apple Hazelnut Salad with Shaved Fennel	p. 105
Babe's Bocadillos	p. 106
Empanadas	p. 107
Escalavida Grilled Vegetables	p. 108
White Beans with Mushrooms and Sherry	p. 109
Chickpeas and Roasted Garlic	p. 110
Spanish Rice	p. 111
Artichoke Heart and Saffron Paella	p. 112
Paprika Tofu	p. 113
Tempeh Romesco	p. 114
Spanish Omelet	p. 116
Chocolate-Stuffed Figs	p. 117
Almond Brittle	p. 118
Portuguese Sweet Rice (Arroz Doce)	p. 119
Vegan Flan	p. 121
Horchata	p. 123
Quicker and Easier-Herb-Marinated Olives	p. 124
Quicker and Easier-Virgin Sangria	p. 124
United Kingdom and Ireland	p. 127
Creamy Parsnip and Roasted Jerusalem Artichoke Soup	p. 129
Irish Stew	p. 130
Watercress with Raspberry Vinaigrette	p. 131
Raw Kale Salad with Cranberries and Walnuts	p. 132
Glazed Roasted Root Vegetables	p. 133
Baked Onion and Tomato with Dill	p. 134
Parsnip Colcannon	p. 135
Champ with Crispy Onions	p. 136
Scottish Crumpets	p. 137
Yorkshire Pudding	p. 138
Irish Soda Bread	p. 139
Welsh Rarebit	p. 140
Grilled Tofu with Horseradish Sauce	p. 141
Vegetable Potpie	p. 143
Shepherdess's Pie	p. 145
Bangers and Mash	p. 147
Scottish Oatcakes	p. 149
Currant Scones	p. 150
English Custard	p. 151
Ginger Brew	p. 153
Quicker and Easier-Beanie Toast	p. 154
Quicker and Easier-Pea Puree	p. 154
Quicker and Easier-Jacket Potatoes	p. 155
Greece	p. 157
Stuffed Grape Leaves (Dolmas)	p. 159
Creamy Chickpea Soup (Revithia)	p. 160
Red Lentil Soup (Fakes)	p. 161
Tzatziki	p. 162
Cucumber "Feta" Salad	p. 163
Lima Bean and Beet Salad	p. 164
Fava Beans with Parsley, Oregano, and Thyme	p. 165
Bulgur Pilaf with Currants	p. 167
Spinach Leek Rice (Prassorizo)	p. 169
Rice-Stuffed Vegetables (Gemista)	p. 170
Gyros	p. 172
Spanikopita Triangles	p. 173
Moussaka	p. 175
Greek Halvah	p. 177
Baklava Roulade	p. 179
Quicker and Easier-Mediterranean Steamed Greens (Horta)	p. 181
Quicker and Easier-Cabbage Salad (Lachanosalata)	p. 182
Quicker and Easier-Yiaourti me Meli	p. 182
Quicker and Easier-Louisa Tea	p. 182
Germany	p. 185
Beer Soup	p. 187
Toasted Hazelnut Vinaigrette	p. 188
Beer-Braised Greens	p. 189
Brussels Sprouts and Red Cabbage	p. 190
Roasted White Asparagus with Nutmeg Cream Sauce	p. 192
German Potato Salad	p. 194
Spaetzle Noodles	p. 195
Baked Vegan Schnitzel	p. 196
Notwurst (Vegan Bratwurst)	p. 197
Tempeh Sauerbraten	p. 198
Stuffed Apples (Bratapfeln)	p. 200
Bread Pudding with Chocolate Sauce	p. 201
Apple Strudel	p. 203
Black Forest Parfait	p. 205
Six-Herb Botanical Juice	p. 207
Quicker and Easier-Cabbage Salad with Pink Pepper	p. 209
Quicker and Easier-Rote Grütze Red Berry Pudding	p. 209
Europe Fusion	p. 211
Baked Potato Latkes	p. 213
Potato Pierogi	p. 215
Borscht	p. 217
Polish Kielbasa Soup	p. 218
Coleslaw	p. 219
Icelandic Red Cabbage	p. 220
Transylvanian Roasted Eggplant-Stuffed Tomatoes	p. 221
Dutch Stamppot	p. 222
Kasha Varnishkes	p. 223
Hungarian Goulash	p. 225
Stuffed Cabbage	p. 227
Mediterranean Pistachio-Crusted Tofu	p. 229
Saffron Quinoa Pilaf	p. 231
Tempeh Stroganoff	p. 233
Romanian Mamaliga	p. 234
Blueberry Blintzes	p. 235
Finnish Aland Pancakes	p. 237
Czechoslovakian Fruit Dumplings (Ovocne Knedliky)	p. 238
Swedish Thumbprint Cookies (Rosenmunnar)	p. 239
Swiss Chocolate Fondue	p. 240
Amsterdam Mintade	p. 241
Mediterranean Green Smoothie	p. 242
Mediterranean Hot Sauce	p. 243
Quicker and Easier-Charoset	p. 244
Quicker and Easier-Norwegian Cucumber Salad	p. 244
Appendixes
The Taste of Europe Pantry	p. 245
Convention Chart	p. 248
Preparation Basics	p. 249
Supplemental Information	p. 265
Additional Resources	p. 275
Contributor Bios	p. 279
Acknowledgments	p. 281
About the Author	p. 283
Index	p. 285
Table of Contents provided by Ingram. All Rights Reserved.