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Candle 79 Cookbook

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Modern Vegan Classics from New York's Premier Sustainable Restaurant

Written by Joy PiersonAuthor Alerts:  Random House will alert you to new works by Joy Pierson, Angel RamosAuthor Alerts:  Random House will alert you to new works by Angel Ramos and Jorge PinedaAuthor Alerts:  Random House will alert you to new works by Jorge Pineda
Foreword by Rory FreedmanAuthor Alerts:  Random House will alert you to new works by Rory Freedman


List Price: $17.99


On Sale: November 01, 2011
Pages: 208 | ISBN: 978-1-60774-073-5
Published by : Ten Speed Press Potter/TenSpeed/Harmony
Candle 79 Cookbook Cover

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Synopsis|Excerpt|Table of Contents


Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance and sophistication to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.


1: Amuse-Bouches and Appetizers
At Candle 79, we have developed an array of amuse-bouches and appetizers to amuse the palate and tantalize the taste buds. You can create these dishes at home and serve them as a first course or as small bites from a buffet or passed-around trays. Whether made for a family meal, a special-occasion dinner, or a cocktail party, they are always welcome treats and pair beautifully with wine and drinks. From savory, nutty-flavored roasted artichokes and crunchy, bite-sized arancini to simple avocado salsa and homemade hummus, these healthy, tasty bites are great fun to make and share with loved ones, friends, and family.
Heirloom Tomato–Avocado Tartare
This vibrant tartare, made with a raw mushroom ceviche, avocados, and ripe, juicy heirloom tomatoes, pops with all the tastes of summer. It is wonderful as an appetizer served with tortilla chips or crackers (our favorite is raw flaxseed crackers) or as a side dish for a summer barbecue. It’s very popular with raw food enthusiasts and carnivores alike. 
1⁄4 pound oyster mushrooms, diced
1 shallot, thinly sliced
3 scallions, white and green parts, thinly sliced
3 tablespoons extra-virgin olive oil 
Juice of 2 lemons
Sea salt and freshly ground pepper 
1 pound heirloom tomatoes, seeded and diced
2 ripe avocados 
2 cucumbers, peeled, halved, seeded, and cut into 1⁄4-inch dice
Tortilla strips, for garnish (see page 30)
Sprouts or microgreens, for garnish

Serves 4 to 6 
In a small bowl, combine the mushrooms, shallot, scallions, olive oil, 2 tablespoons of the lemon juice, and salt and pepper to taste. 
Put the tomatoes in a large bowl. Halve the avocados. Carefully press the blade of a sharp knife into the pit, twist, and pull gently to remove. Cut 1⁄4-inch slices horizontally and vertically into the flesh of the avocados to make medium-sized squares. Scoop out the flesh with a large spoon and add it to the tomatoes, along with the diced cucumbers.
Add the mushroom mixture and the remaining lemon juice to the tomato mixture. Gently mix with a large spoon, making sure not to mash the avocado. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for 30 minutes to 1 hour.
To serve, present the tartare in a bowl. You can also offer individual servings: pack the tartare into a 2-inch ring mold to shape it, then remove the mold. Garnish with the tortilla strips and sprouts and serve at once.

Table of Contents

xi         Foreword
1          Introduction
Amuse-Bouches and Appetizers  5
6          Heirloom Tomato–Avocado Tartare
9          Roasted Artichokes with Spring Vegetables and Crispy Onion Rings
11         Avocado Salsa
12         Zucchini Blossom Tempura
15         Arancini with Roasted Plum Tomato Sauce
17         Smoked Paprika Hummus
18         Cashew Cheese–Stuffed Yuca Cakes
19         Spinach-Mushroom Pâté
20         Seitan Cakes
23         Ginger-Seitan Dumplings
Soups  25
26         Live Avocado-Cucumber Soup
29         Farmers’ Market Gazpacho
30         Tortilla Soup
33         Jerusalem Artichoke Soup with Crispy Sage Leaves
34         Herbed Potato-Leek Soup
35         Black Bean and Roasted Poblano Soup
36         Butternut Squash–Chestnut Soup with Caramelized Pears
Salads  39
40         Heirloom Tomato Salad with Macadamia Cheese and Crispy Capers
42         Butterhead Lettuce, Cauliflower, and Red Bell Pepper Salad
43         Watercress, Jicama, and Corn Salad with Jalapeño Dressing
45         Wild Mushroom and Cipollini Salad with Fresh Horseradish Dressing
46         Kale, Vegetable, and Spelt Berry Salad with Chive Vinaigrette
48         Stuffed Avocado with Quinoa Pilaf and Chipotle-Avocado Dressing
49         Seaweed Salad with Ginger-Sesame Dressing
50         Beet, Fennel, and Fig Salad with Cranberry-Sage Dressing
52         Blood Orange–Fennel Salad
53         Mediterranean Salad with Kalamata Olive Vinaigrette
Entrées  55
58         Stuffed Poblano Peppers
61         Spring Vegetable Risotto
63         Wild Mushroom and Spring Vegetable Fricassee
64         Herb-Marinated Grilled Vegetables
66         Moroccan-Spiced Chickpea Cakes
69         Saffron Ravioli with Wild Mushrooms and Cashew Cheese
71         Manicotti Rustica
73         Potato Gnocchi
75         Pan-Seared Pine Nut Pesto Tofu
76         Chile-Grilled Tofu with Avocado-Tomatillo Sauce
78         Live Lasagna
80         Tempeh Cakes
83         Tempeh with Mole Sauce
84         Nori- and Sesame-Crusted Seitan
86         Panko-Crusted Seitan Milanese
87         Sofrito-Seared Seitan
89         Seitan Piccata
90         Tamarind-Barbecued Seitan
91         Paella
94         Spaghetti and Seitan Wheatballs with Roasted Plum Tomato Sauce
95         Black Bean–Chipotle Burgers

Sides, Sauces, and Secrets  99
100       Barbecued Black-Eyed Peas
101       Granny Smith Coleslaw
101       Sweet Potato Mash
102       Roasted Fingerling Potatoes
103       Potato Cakes
104       Polenta Fries
105       Soba Noodles
106       Jasmine Rice
107       Quinoa-Vegetable Pilaf
108       Marinated Tempeh
109       Seitan Cutlets
110       Sautéed Royal Trumpet Mushrooms
111       Braised Green Beans
112       Gingered Sugar Snap Peas
113       Sautéed Swiss Chard
114       Creamed Spinach
115       Ginger-Soy Dipping Sauce
116       Roasted Plum Tomato Sauce
117       Red Bell Pepper–Curry Sauce
119       Roasted Red Bell Pepper and Tomato Sauce
120       Mint-Cilantro Chimichurri Sauce
121       Pesto
122       Zucchini Blossom Sauce
124       Edamame-Mint Sauce
125       Apricot Chutney
125       Cashew Crème Fraîche
126       Sage or Tarragon Aioli
Brunch  129
130       Chickpea Crepes
131       Wild Mushroom, Asparagus, and Spring Vegetable Crepes
133       Butternut Squash, Mushroom, and Sage Crepes
134       Home-Style Pancakes with Blueberry Butter
136       Sourdough French Toast
137       Tofu and Seitan Sausage Scramble
138       Mixed-Grain Waffles with Raspberry Butter
Desserts  141
142       Summer Berry Crumble
144       Vanilla Bean Ice Cream
145       Chocolate Ice Cream
146       Sorbets
148       Mexican Chocolate Cake
149       Apple-Apricot Strudel
151       Peach Parfait
152       Doughnuts
154       Chocolate Mousse Tower
Drinks  157
158       Apricot Spritzer
159       Elderberry Elixir
160       Ginger Ale
163       Coconut-Mint Frappé
165       Summer Sangria
166       Winter Spiced Sangria
167       Cherry Pie
168       Pomegranate Cosmo
169       Mango Margarita
170       French 79
172       The Grapevine
173       Ginger Rush
174       Sake Mojito Classico
174       Mixed Berry Sake Mojito
176       Cucumber-Basil Martini
179       Glossary
182       Resources
185       Acknowledgments
187       About the Authors
188       Index
193       Measurement Conversion Charts
Joy Pierson|Angel Ramos|Jorge Pineda

About Joy Pierson

Joy Pierson - Candle 79 Cookbook
Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today ShowGood Morning America, and Good Day New York. Joy lives in New York City.

About Angel Ramos

Angel Ramos - Candle 79 Cookbook
Executive chef Angel Ramos brought his innovative cooking talents from Candle Cafe to Candle 79 when it opened. His recipes have been featured in the New York TimesVegetarian Times, and Pilates Style magazine, and he has helped develop the nationally distributed Candle Cafe Frozen Entrées. In 2010, Angel was named the VegNews Chef of the Year. He lives in New York City.

About Jorge Pineda

Jorge Pineda - Candle 79 Cookbook
Pastry chef and chef de cuisine Jorge Pineda has created desserts that have revolutionized vegan baking. A major contributor to The Candle Cafe Cookbook, he has helped develop the nationally distributed Candle Cafe Desserts and Frozen Entrées. Jorge’s pastries have been named the “Best Vegan Desserts in America” by the Los Angeles Times. He lives in New York City.


VegNews 2011 Cookbook of the Year

“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.” 
—VegNews, 12/1/11

“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.”
“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.”
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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