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Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant Hardcover – November 1, 2011
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2 ears of fresh corn, husked
11⁄4 teaspoons saffron
1 cup hot water
3 tablespoons extra-virgin olive oil
1⁄2 pound oyster mushrooms, stemmed and chopped
21⁄2 teaspoons sea salt, plus more for sauteing
Freshly ground pepper
1⁄2 cup chopped white onion
2 cloves garlic, thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
11⁄4 teaspoons smoked paprika
1 cup chopped cauliflower florets
1 cup chopped tomatoes
3 to 4 cups vegetable stock
2 cups Valencia or Arborio rice
1 cup ground seitan sausage, cut diagonally into 1-inch pieces
1⁄2 cup chopped scallions, white and green parts (optional)
Lemon wedges, for garnish Instructions
Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside. Soak the saffron in the hot water for at least 15 minutes. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the mushrooms, season with salt and pepper, and saute for 5 minutes. Transfer to a large bowl and set aside. Using the same pan, heat another 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, bell peppers, and 1 teaspoon of the smoked paprika and saute until just tender, about 3 minutes. Add the corn, cauliflower, and tomatoes and cook, stirring occasionally, for about 5 minutes. Remove from the heat and add to the mushrooms. Heat the stock in a saucepan and hold it at a simmer. Heat the remaining tablespoon of olive oil in a soup pot or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add the salt and the saffron water and cook, stirring, until it is absorbed. Add 1⁄2 cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1⁄2-cup increments and stirring until the rice has absorbed it, until the rice is tender, not mushy, and retains its bite, 25 to 30 minutes. To get the socarrat, or caramelized crust on the rice, uncover the pot and increase the heat to high. Cook until the rice crackles and smells toasty, being careful not to burn it. Add the mushroom mixture and sausage and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes. Remove from the heat, cover with a kitchen towel, and let rest for 10 minutes. Taste and adjust the seasonings if necessary. Sprinkle the paella with the remaining 1⁄4 teaspoon of smoked paprika and the optional scallions. Garnish with the lemon wedges and serve.
“There are no two ways about it: The Candle 79 Cookbook is stunning. Reading through the book feels like settling into one of the restaurant’s comfortable booths, as the warmth and hospitality of its authors ooze out. ...a gorgeously designed gift.”
“a lottery win for vegan diners.”
—New York Times Well blog, 11/22/11
“Rare is the vegan restaurant beloved by vegetarians and omnivores alike, but New York City’s Candle 79 is just that.”
—Whole Living Magazine, 11/1/11
“vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce.”
—Publishers Weekly, 7/11/11
“The Candle Cafe defined sustainability and the green movement long before it was hip or even politically correct. More importantly, the Candle team has a track record of making delicious and beautiful food with explosive flavor and the heart and soul of a zen master. The Candle 79 Cookbook has everything anyone I know could want to eat, and each of these easy-to-make recipes drives (nay, cycles) me to the greenmarket again and again for the pure fun and deliciousness of it all.”
“If I’m in NYC, I’m headed to Candle 79. They have achieved something almost imponderable—compassionate, comforting, and healthy cuisine. This book is an artifact worth treasuring for its content as well as its broader message.”
—BIZ STONE, cofounder, Twitter
“If I had to choose my favorite meal ever, I’d be hard-pressed to do so with so many unbelievably delicious choices from Candle 79. Now I can re-create these amazing dishes at home, and they are actually quite easy to do. This cookbook is heaven-sent!”
—KATHY FRESTON, author, Veganist
“You can look at it as ‘eating healthy’; we think of it as ‘eating happy.’ In a fast-paced, fast-food world, Candle 79 offers an oasis where delicious food nourishes the body and a warm caring spirit nourishes the soul. The Candle 79 Cookbook lets us take that experience home. We encourage you to share in what has been an inspiring part of our lives for about twenty years—and to try the Seitan Picatta. It’s incredible.”
—MICHAEL J. FOX and TRACY POLLAN
“The Candle 79 family continues to feed me and my family on all levels. Their commitment to innovative, delicious dishes keeps me coming back for more . . . and more.”
“Candle 79 creates magical vegan feasts that make you glad you’ll be living longer to enjoy them.”
—DR. MEHMET OZ
“Candle 79 Cookbook has set the bar for vegan fine dining. Chef Angel has had a tremendous influence on my cooking, and this new cookbook is packed with innovative, beautifully thought-out dishes that prove just how tasty vegan food can be.”
—TAL RONNEN, chef and author, The Conscious Cook
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Top Customer Reviews
Over a period of two weeks I made 14 of the recipes in Candle 79. I found the book a big disappointment after the promise of such a beautiful presentation and the rave reviews on Amazon.
First, I don't think I've ever eaten so much grease in so short a time--there are a LOT of recipes for things that are breaded and fried in a pool of oil. We all get our jones on for some greasy comfort food every now and then, but this was way over the top. Deep fried seitan cutlets, deep fried potato cakes, deep fried yuca cakes, deep fried polenta, deep fried onion rings, deep fried zucchini flowers, deep fried dumplings, deep fried pastries. By the end of my two-week trial of these recipes, I just couldn't bear the thought of another drop of oil for more than a week after. At least the stuffed poblano chile entree was not battered and fried... but is a recipe for stuffing poblano chiles even necessary? Which brings me to my next point--
Second, I'm not sure whom this book is meant for. On the one hand it's got instructions on how to make your own seitan from a bag of flour--now that's stuff that only the advanced vegetarians I know have ever tried doing, including myself.Read more ›
These are not the easiest dishes to prepare, mainly because of a lot of chopping and number of ingredients - but most of the time that includes many spices to add the very good taste that is achieved. The preparation is not difficult, not even for novice cooks, it just can be labor and or time intensive; because of that I wish they would have included an estimated prep time.
The best sections of recipes are the sides, which would add interest to almost any meal and the drinks were magnificent. We have already tried the heirloom tomato-avocado tartare, the spinach-mushroom pate, and the seaweed salad with ginger-sesame dressing. Live lasagna is an interesting dish, but quite first-rate and we can never fix enough pomegranate cosmos (and they are very easy to prepare)
There is a glossary and resources are listed with phone numbers and web sites. An index is included.
This can be the cookbook that will prove that vegan recipes are tasty and definitely not boring.
Amuse-Bouches and Appetizers
Sides, Sauces and Secrets
The sides and entrée chapters offer the most recipes while soups and brunch offer the fewest. All of the recipes offered can be served as weeknight dinners or to company on a special occasion. Below are just a few of the vegan recipes you will find in Candle 79:
Roasted Artichokes with Spring Vegetables and Crispy Onion Rings
Arancini with Roasted Plum Tomato Sauce
Heirloom Tomato-Avocado Tartare
Stuffed Avocado with Quinoa Pilaf and Chipotle-Avocado Dressing
Vegan cook enthusiasts can rejoice in these recipes at home from Candle 79. This cookbook offers a variety of recipes that will satisfy all family members (vegans and non-vegans alike). This collection of recipes answers the request of those that want to cook local, seasonal and organic foods at home on a regular basis. Eating a vegan meal doesn't have to mean that you sacrifice flavor and Candle 79 will help you get on track to fixing restaurant quality meals at home.
Most Recent Customer Reviews
Plant based convinced or on the fence, this beautiful book can rest on your kitchen counter for cooking or in your lap for looking and reading. Read morePublished 14 days ago by Frances Sheridan Goulart
One of my favorite Vegan restaurants and they have a cookbook? Yes, please! And they have my favorite dish - Seitan Piccata? I'm in heaven. Read morePublished 1 month ago by Maggie N. Tyler
Had lunch at this restaurant when in New York last time, and it was terrific. They had the book on sale at the restaurant and it looked excellent with all of the lunch items that... Read morePublished 8 months ago by Mark Podob
Beautiful book, but I didn't find the recipes to be practical.Published 14 months ago by Bike Lover
I was lucky enough to go to this restaurant and try their Wild Mushroom Crepe, wow. I was trying to reconstruct it and found that they had this book with everything I needed to... Read morePublished 18 months ago by chucklez