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Vegan Holiday Cooking from Candle Cafe

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Celebratory Menus and Recipes from New York's Premier Plant-Based Restaurants

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


List Price: $12.99


On Sale: September 30, 2014
Pages: 176 | ISBN: 978-1-60774-648-5
Published by : Ten Speed Press Potter/TenSpeed/Harmony
Vegan Holiday Cooking from Candle Cafe Cover

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Synopsis|Excerpt|Table of Contents


This collection of vegan holiday recipes—the first of its kind from award-winning chefs—elevates plant-based fare to a new level. With fresh, inventive menus for Thanksgiving, Christmas, New Year's Eve, Lunar New Year, Super Bowl Sunday, Valentine's Day, Passover, Easter, Cinco de Mayo, and Independence Day, this cookbook blends favorite traditions with a modern sensibility. Tantalizing dishes include Sweet Potato Latkes with Almond Crème Fraîche for Passover; Porcini-Crusted Seitan with Glazed Cipollini Onions and Mushroom Gravy for Thanksgiving; and Red, White, and Blue Margaritas for the Fourth of July. 

Now home cooks can entertain in the spirit of New York’s premier vegan restaurants, Candle Cafe, Candle 79, and Candle Cafe West. With forewords by Alicia Silverstone and Laura and Woody Harrelson, plus sumptuous photography throughout, this festive cookbook invites vegans and omnivores alike to gather around the holiday table and enjoy.


When I think of the Candles, I feel love. The entire Candle trio of restaurants, Candle Cafe, Candle 79, and Candle Cafe West, are the happiest, warmest, and most delicious places to be. They are all a reflection of the core—the Candle magic love potion—and I dare you not to get swept away by it.

All of the employees of each restaurant—from managers to busboys—are so welcoming and caring. And can we talk about Chefs Angel and Jorge? They are so talented, hardworking, warm, and super-cute, by the way. And whether they like it or not, I always go into the kitchen to give them big hugs and compliments after every spectacular meal that I’ve eaten there.

These transporting restaurants and their amazing food are the result of the vision of Joy and her husband and partner, Bart, both of whom I’ve known and loved for over thirteen years. Joy and I are crazy in love with food. We appreciate the fine, exquisite flavors of plant-based food and we love dishes that are made with passion, love, and care. 

Joy and the Candle family know how to throw a great party. We have celebrated big and small dinners together and they have all been crazy yummy. For my thirtieth birthday party—hmm, a while back now—Joy and Bart sent Seitan Piccata to my home in California for forty guests. If you haven’t tried it, you haven’t lived. It is the best dish for a nonvegan eater to try. They catered backstage parties when I appeared on Broadway, sending trays of yummy plant-based goodies to the cast and crew and making us very happy. When I launched my line of eco-tool bags, they hosted business parties at their restaurants, serving food that had a mission that was in sync with mine and that deeply impressed a number of fashion editors.

And a Candle Thanksgiving is a treat! 

It’s truly magical and special, full of fabulous tastes with no bad karma flying around the belly after dinner.

I am so thrilled that Joy, Angel, and Jorge decided to write a book devoted to cooking vegan for the holidays. In addition to the great menus and recipes, the photography and layout of this book are beautiful, and I want to make almost everything I see on these pages RIGHT NOW! Bravo!

This book is about celebration and fun—no deprivation, just pure joy and yumminess. It inspires me to plan a year of parties, and I am so eager to cook Joy’s Grandma’s seitan brisket and sweet potato latkes for Passover, and mini muffins and French toast coffeecake for my friends and all their kiddies for a spring brunch. There’s the Cinco de Mayo fiesta (Bear’s birthday) with crispy black bean tacos and caramel flan (I’ve had this at Candle 79 and it is insane!), and a cruelty-free backyard barbecue with grilled seitan burgers and spicy corn on the cob finished off with red, white, & blue shortcake.

Maybe I’ll have a holiday mash-up, serving the best of Thanksgiving and Christmas with a roasted brussels sprout salad, the polenta, mushroom, and kale casserole, Christmas spritz cookies, and a vegan cheese plate! OMG! And for Valentine’s maybe I’ll make a romantic dinner with roasted red pepper soup and dumplings, morel crusted tofu, and decadent molten chocolate cake. Seriously, I want to eat all of these things—right now.

I love Candle’s commitment and passion for sustainability, for healing the planet with food and love. Thank God for the Candles and for Joy and Bart and Angel and Jorge.

And for this book. We are all so lucky to have this book. Let’s get cookin’.

Table of Contents

Foreword by Alicia Sliverstone
Foreword by Laura and Woody Harrelson

menu one
Super Bowl Big-Game Party

menu two
Lunar New Year

menu three
Valentine’s Day

menu four
Passover Seder

menu five
Easter Brunch

menu six
Cinco de Mayo Fiesta

menu seven
4th of July Backyard Barbecue

menu eight

menu nine

menu ten
New Year’s Eve

Resource Guide
About the Authors
Joy Pierson|Angel Ramos|Jorge Pineda

About Joy Pierson

Joy Pierson - Vegan Holiday Cooking from Candle Cafe
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 - Vegan Holiday Cooking from Candle Cafe
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 - Vegan Holiday Cooking from Candle Cafe
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.


"In their stunning new cookbook, the authors celebrate life with recipes that feed the body, nourish the soul, and protect the animals. Vegan Holiday Cooking is another step toward a happier and healthier planet for people and animals alike."
—Gene Baur, cofounder of Farm Sanctuary

“If you’ve woken up to the power of a plant-passionate diet but don’t know how to make it sexy and festive, look no further. Vegan Holiday Cooking totally transforms conscious cuisine. This food has style and glamour. You’ll learn how to throw a fabulous soiree or relaxed gathering with zero deprivation and 100 percent compassionate celebration. I can’t think of a better way to feed the people I love. I’ll be cooking from this book for years to come.”
—Kris Carr, author of Crazy Sexy Diet and Crazy Sexy Kitchen

“These incredible recipes convinced even a world-class carnivore like me that vegan food is delicious when done right.”
—Jimmy Kimmel, host of Jimmy Kimmel Live!

“This book is about celebration and fun—no deprivation, just pure joy and yumminess.
It inspires me to plan a year of parties.”
—Alicia Silverstone, from the Foreword

“From sexy cocktails (check out the Persephone and Chai Kiss Valentine’s specialties) to decadent desserts (we can’t wait to try the Strawberry Rhubarb Tarts with Vanilla Bean–Coconut Ice Cream!), you will want to cook this amazing food for every holiday. Better yet, why wait for a holiday to roll around? It’s time to become host or hostess extraordinaire!” 
—Laura and Woody Harrelson, from the Foreword

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