Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic (Tofu Hound Press)

Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise. A wider culinary horizon with internationally inspired dishes is offered--ideal for creating cuisine that allows people, animals, and the env.;Cover; Introduction; Cook, Eat, Thrive; Symbols; Food Language; Kitchen Equipment; Ingredients; Drinks; Basic Nut Milk; Super Seed Milk; Orange Cream Green Smoothie; Strawberry-Apple Virgin; Bloody Mary; Limoncello Slush; Hibiscus Cooler; White Melon Sangria; Dirty Martini; Moroccan Mint Tea; Venezuelan Hot Chocolate; Mexican Hot Chocolate; Breakfasts and Brunches; Tropical Granola; Blueberry-Flax Granola; Savory Farina; Buttermilk Pancakes; Perfect Potatoes; Quick Scrambled Tofu; Buttermilk Biscuits; Peach-Almond Pain Ressuscité; Southern-Style Gravy; Seitan Bacon; Red Pepper-Chèvre Frittata. Cover 1 Introduction 12 Cook, Eat, Thrive 14 Symbols 17 Food Language 18 Kitchen Equipment 19 Ingredients 23 Drinks 26 Basic Nut Milk 28 Super Seed Milk 29 Orange Cream Green Smoothie 30 Strawberry-Apple Virgin 31 Bloody Mary 32 Limoncello Slush 34 Hibiscus Cooler 34 White Melon Sangria 35 Dirty Martini 36 Moroccan Mint Tea 36 Venezuelan Hot Chocolate 37 Mexican Hot Chocolate 37 Breakfasts and Brunches 38 Tropical Granola 40 Blueberry-Flax Granola 41 Savory Farina 42 Buttermilk Pancakes 43 Perfect Potatoes 45 Quick Scrambled Tofu 46 Buttermilk Biscuits 48 Peach-Almond Pain Ressuscité 49 Southern-Style Gravy 51 Seitan Bacon 52 Red Pepper–Chèvre Frittata 53 Breads 54 Pizza Dough 56 Sweet Potato Challah 57 Cinnamon Rolls 59 Pepita-Flax Cornbread 61 Earl Grey–Carrot Muffins 62 Savory Sticks 63 Cream Scones 64 Pumpkin Scones 65 Chapati 66 Mildred’s Bread 67 Rosemary-Fig Focaccia 69 Sauces, Dressings, and Condiments 70 Fresh Herb Vinaigrette 72 Peppercorn Ranch Dressing 74 Hazelnut Vinaigrette 74 Chèvre 75 Cashew Crema 76 Guacamole 77 Spicy Dipping Sauce 77 Avocado Aioli 78 Ras el Hanout 79 Moroccan Preserved Lemons 80 Charmoula 82 Lemon-Dill Dressing 83 Agave, Mustard, and Poppy Seed Dressing 83 Muffaletta Spread 84 Edamame Pesto 85 Ti Malice 85 Sharp White Cheddar Sauce 86 Tahini-Lemon Sauce 87 Garlic-Infused Olive Oil 88 Cilantro-Lime Gremolata 88 Hummus 89 Little Bites 90 Pepita-Lime Apple Tiers 92 Soba Cabbage Wraps 93 Palm Heart Ceviche 94 Mushroom Pâté en Croûte 95 Fresh Melon Carpaccio with Sweet Chili Relish 96 Mediterranean Rolls 97 Muffaletta Sandwich 98 Roasted Garlic Bowl 99 Broccoli-Cheese Bruschetta 100 Hot and Sweet Popcorn 101 Salmon-Safe Pâté 102 Smoky Corn and Date Empanaditas 103 Buttermilk Onion Rings with Spicy Dipping Sauce 105 Tea-Smoked Tofu or Tempeh 107 Salads 108 Barbecue Ranch Salad 110 Salade Niçoise 111 Caramelized Onion and Lentil Salad 112 Larb Kai 113 Fresh Kale Salad with Hazelnut Vinaigrette 114 Three-Bean Salad, Three Ways 115 Frijoles Mezclados 116 Adzuki, Soybean, and Chinese Long Bean Salad 117 Mediterranean Couscous Salad 118 Curtice Street Salad 119 Avocado-Quinoa Salad with Tamarind-Citrus Syrup 119 Caesar Salad 121 Orzo, Asparagus, Pea, and Mint Salad 122 Spinach and Strawberry Salad 123 Sea Cucumber Salad 124 Raspberry-Chèvre Salad with Champagne Vinaigrette 125 Sunshine Slaw 126 Simple Italian Salad 127 Soups, Curries, and Stews 128 Tomato-Coconut Curry 130 Pineapple-Cucumber Gazpacho 131 Samosa Soup 132 Harvest Pumpkin Stew 133 Tropical Fruit Consommé 135 Wild Rice–Mushroom Soup with Vermouth 136 Spicy Butternut Squash Soup 137 Mung Bean Stew 138 Roasted Vegetable Soup 139 Chocolate-Corn Chili 140 Entrées 142 Vegetable-Chickpea Tagine 144 Coriander “Honey”-Glazed Tofu with Bok Choy 145 Apricot-Glazed Seitan 146 Stuffed Pasilla Chiles with Black Bean–Potato Filling and Cashew Crema 147 Tarte aux Poireaux et Pommes de Terre 149 Lemon Olive Tofu 150 Orange-Pepper Seitan with Quinoa Polenta, Black Bean Sauce, and Steamed Greens 151 Grilled Pizza 153 Riz et Pois Rouges 157 Basic Seitan 158 Sage-Ricotta Gnocchi with Spicy Squash Mash 159 Cayenne-Crumb Baked Macaroni 161 Seitan Roast with Agave Apples 162 Risotto Dorato 163 Mofongo with Cilantro-Lime Gremolata 165 Adobong Gulay (Vegetable Adobo) 167 Sides 168 Fennel-Roasted Root Vegetables 170 Citrus Almond Kale 171 Creamy Saffron Asparagus 172 Caramelized Broccoli 175 Bannann Peze (Fried Plantains) 175 Greens au Gratin 177 Caribbean Sweet Potatoes 178 Raw Zucchini Noodles 179 Hot Basil Eggplant 180 Indian Carrots 181 Ras el Hanout–Roasted Beets 182 Pine Nut Brussels Sprouts 183 Gomen (Ethiopian Cabbage) 184 Roasted Garlic and Cannelloni Bean Smashed Potatoes 185 Desserts 186 Basic Sweet Crêpes 188 Coconut Caramel 189 Lemon Curd 189 Vanilla Custard 191 Whipped Truffle Mousse 192 White Chocolate Buttercream 193 Orange Blossom “Honey” 193 Spiced Balsamic Syrup 194 Ganache 195 Simple Syrup 197 Whipped Coconut Cream 198 Cardamom Crêpes with Coconut Gelato, Pistachios, and Orange Blossom “Honey” 199 Coconut Gelato 200 Lavender Rice Pudding Brûlée with Blueberries 201 Gingerbread 203 Gingered-Pear Trifle 204 Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise 205 Vanilla Bean Cheesecake 207 Brown Sugar–Pecan Bars 209 Chocolate Chip Cookies 210 Hazelnut Cherry Brownies with Port Glaze 211 Marzipan Cookies 212 Chocolate-Chai Cookies 213 Cashew Crisps 214 Chocolate Dipped Strawberries 215 Individual Sticky Toffee Puddings 216 Caramel-Almond Bread Pudding 217 Persian Chia Pudding 218 Peanut Butter Shortbread with Concord Grape Sorbet 219 Concord Grape Sorbet 220 Pink Grapefruit Sorbet with Fresh Grapefruit and Hemp Seeds 221 Vanilla Bean Frozen Custard 223 Banana Caramel Pecan Ice Cream 224 Graham Cracker 225 Fruit and Cream Tart 226 Crêpes Fanon 227 Raw Carrot Cake with Lemon-Cashew Buttercream 229 Sweet Rice Cake with Mango and Salt-Lime Sorbet 231 Salt Lime Sorbet 232 Chocolate Truffle Cake 233 Chocolate Sponge 234 Whether we find ourselves living large or small, everyday or exotic, there are countless opportunities to come to the table. —From the introduction In Cook, Eat, Thrive, Joy Tienzo encourages you to savor the cooking process while crafting distinctive meals from fresh, flavorful ingredients. Enjoy comfortable favorites. Broaden your culinary horizons with internationally-inspired dishes. Share with friends and family, and create cuisine that allows people, animals, and the environment to fully thrive. Cook, Eat, Thrive features dishes from both the everyday and the exotic, including: Buttermilk Biscuits with Southern Style Gravy Earl Grey Carrot Muffins Orange Cream Green Smoothie Palm Heart Ceviche Barbecue Ranch Salad Riz et Pois Rouges Raspberry Chèvre Salad with Champagne Vinaigrette Samosa Soup Tarte aux Poireaux et Pommes de Terre Mofongo with Cilantro Lime Gremolata Ras el Hanout Roasted Beets Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise Lavender Rice Pudding Brulee with Blueberries Peanut Butter Shortbread with Concord Grape Sorbet Inside, you'll also find: An extensive equipment and ingredients listing Basics like seitan, non-dairy milks, grains, frozen desserts, and salad dressing Menus for occasions, from Caribbean-inspired garden parties to vegan weddings Practical symbols to let you know if recipes are raw, low fat, soy-free, wheat-free, approachable for non-vegans, and quick fix

Tony Eaude argues that the foundations of a robust but flexible identity are formed in early childhood and that children live within many intersecting and sometimes conflicting cultures. He considers three meanings of culture, associated with (often implicit) values and beliefs; the arts; and spaces for growth. In exploring how young children's identities, as constructed and constantly changing narratives, are shaped, he discusses controversial, intersecting factors related to power in terms of race/ethnicity, gender, religion, class, physical ability and age. Eaude explores how young children learn, often tacitly, highlighting reciprocity, example, habituation and children's agency and voice. He emphasises the importance of a sense of belonging, created through trusting relationships, and inclusive environments, with adults drawing on and extending children's cultural capital and 'funds of knowledge.' Eaude shows how a holistic education requires a breadth of opportunities across and beyond the school curriculum, and highlights how play, the humanities and the arts enable children to explore how it is to be human, and to become more humane, broadening horizons and helping challenge preconceptions and stereotypes. This radical, inclusive and culturally sensitive vision, for an international audience, challenges many current assumptions about identity, culture, childhood and education.

Contains recipes for vegan drinks, breakfasts and brunches, breads, snacks, salads, entrées, sides, and desserts, and includes symbols for each raw, low-fat, soy-free, wheat-free recipe and more