In Search of the Lost Taste : The Adventure Vegan Cookbook

Joshua Ploeg's cooking blows my mind so much that a secret door opens in the back of my head and white doves, musical notes, and winged horses fly out. His cooking is transcendent: dangerous, strange and perfect. It's full of colorful tastes that explode in your mouth like Pop Rocks ­ flavor combinations you never thought possible. Crazy alchemy. Freaky magic. Joshua's been in a bunch of hardcore bands and he brings all the good things punk rock gave us: risk, passion, creativity, and weirdness; then he applies them to his meals. Front Cover......Page 1 Title Page......Page 2 Dedication......Page 3 Table of Contents......Page 5 pie crust......Page 9 chapter 1: home sweet and sour home......Page 10 mr. salad with mushroom dressing......Page 11 root noodle lasagna with three sauces......Page 12 sugared plum tarts......Page 14 walnut-pecan and chocolate tarts with espresso “cream” and candied sage......Page 15 sweet carrot pie with chocolate sauce......Page 16 zucchini puffs with tomato butter and caper-herb dressing......Page 17 chopped greens in red pepper soup with toasted nuts and fried onions......Page 18 spicy strawberry applesauce in pastry cups with sweet and salty candied hazelnuts......Page 19 baby herb pies with sundried tomato crust......Page 20 chapter 2: the hut of ms. fortuna......Page 21 soup in a pumpkin......Page 22 lavender soda......Page 23 saffron crumpet with violet jam......Page 24 orange & vanilla tart with mint & pineapple glaze......Page 25 pumpkin custard with toasted nuts, frangelico “cream” & chocolate sauce......Page 26 chocolate cake parfait with cocoa “cream”, berries, sweet wine, chocolate liqueur, & shaved chocolate......Page 27 masala “chicken” balls with toasted coconut, spicy pickle and lemon-tamarind sauce......Page 28 fried stuffed black bean-tempeh patties on seasoned greens with fried mushrooms......Page 29 grapefruit, orange and fennel salad with veggie “crab” in pastry cups......Page 30 chapter 3: metropolitan......Page 31 spicy chilled tomatoes in sake vinaigrette......Page 32 lemongrass-basil “ice cream”......Page 33 cherry wontons with plum-brandy sauce and yam-mango “ice cream”......Page 34 fruit tarts with sesame crust and ginger glaze......Page 35 peanut breaded and fried marinated tempeh with garlic-lime sauce......Page 36 fried basil cakes with tamarind hot sauce and coconut jelly......Page 37 thick rice noodles with spicy “beef”, fried cabbage, scallion, peppers, in garlic sauce....................36......Page 38 pineapple eggroll......Page 39 bamboo, radish, leek hearts and fried gluten in spicy coconut milk sauce......Page 40 straw mushroom and black sesame rolls with spicy mustard sauce and sweet black vinegar-soy sauce......Page 41 chapter 4: the mummy’s buffet......Page 42 butter bean-roasted eggplant dip......Page 44 cinnamon-pepper tea......Page 45 stone dragger’s salad......Page 46 tofu, date and pistachio rolls with sweet and spicy pepper sauce......Page 47 pistachio breaded tofu with tangerine sauce......Page 48 spinach and almond-burgundy olive tapenade pastries......Page 49 whole fava beans in spicy tomato sauce......Page 50 broad bean and potato purée in garlic broth with minced herbs......Page 51 fried breaded garlic “chicken” with olives in roasted pepper cream sauce, and apricot orzo........50......Page 52 plum and pistachio crisp with ouzo-lemon “ice cream” and rose syrup.............................................51......Page 53 chapter 5: trekking through anistan......Page 54 quick vegetable pot......Page 55 green bread......Page 56 cashew-sesame shake......Page 57 lentils, sorrel, radishes and greens in herb and lemon dressing......Page 58 semolina and carrot soup with ginger-lemon broth and pistachios......Page 59 djinn’s delicious dates......Page 60 deep-fried breaded apricot “beef’“ balls with spicy sweet relish and mustard................................59......Page 61 spicy okra with sweet tomatoes......Page 62 cinnamon-cashew “chicken” with fried vegetables......Page 63 baked papaya in rice wine......Page 64 chapter 6: rendition, colder than war......Page 65 cherry-almond shake......Page 66 beetini (or “savage beeting”)......Page 67 stuffed cabbage leaves wrapped in pastry......Page 68 kale and potato salad......Page 69 hazelnut-chocolate pudding with coffee “cream”......Page 70 beet pancakes with creamy dill sauce and wild mushroom-walnut spread......Page 71 potato pockets with carrot salsa and sweet and sour beet glaze......Page 72 string bean, veggie “fish“, parsnips and herbs in golden garlic-onion broth......Page 73 potato-cucumber salad with onions and sweet-sour parsley vinaigrette......Page 74 chapter 7: give or take 20,000 leagues......Page 75 miso mary......Page 76 mango, avocado, watercress, seaweed dressing......Page 77 veg. “fish” tempura......Page 78 baked veggie “fish” with lemon sauce, cucumber chutney and jicama/taro root medley......Page 79 veggie fried “fish” in spicy green sauce......Page 81 fried veg. "fish" cubes with onion, peppers, carrots, and zucchini in herb and cumin cauce with olive cous cous, parsley and artichoke heart pilaf, roasted beets with green beans and nectarine relish......Page 82 chapter 8: stuck in the middle, round and round......Page 84 honeydew......Page 86 itsy bitsy “meatball” and dumpling soup......Page 87 magic egg......Page 88 fried zucchini logs stuffed with olive “cream cheese”......Page 89 “cream cheese” and “salami” stuffed breaded and deep fried olives with aioli......Page 90 deep fried blueberry “steak” balls......Page 91 curried “chicken” dumplings with orange tomato chutney and peanut butter-wasabi sauce......Page 92 tomato boats stuffed with curried “chicken” salad......Page 93 fried chickpeas with greens, herbs, tomatoes and “farmer’s cheese” balls rolled in parsley-garlic flakes......Page 94 chapter 9: lost and found but no one was looking for me......Page 95 penne with squash and wine marinara sauce......Page 98 basil zucchini fingers......Page 99 asian pear and plum wedges wrapped in veggie ham and basil leaves, with pom and sesame sauce......Page 100 mushroom caps stuffed with pesto......Page 101 cucumber, roasted peppers, grapes and olives with herbed lemon dressing in endive cups......Page 102 chilled asparagus in orange vinaigrette......Page 103 red wine sorbet with chocolate crostini, berries in liqueur and chocolate-balsamic reduction......Page 104 fried veggie cakes in sambuca sauce with fig relish......Page 105 chapter 10: bird's eye view (and what strange birds...)......Page 106 zagort skibort......Page 109 spicy banana pockets (sklort steeb)......Page 110 scalloped pineapple and tomato slices (adgvak-vadda vak)......Page 111 spicy cold tomato-pepper soup with chopped toasted peanuts and cucumber jelly (grakgebak hak akgebak)......Page 112 black rice with cubed daikon (gar bak darf woog)......Page 113 hijiki, wakame, mushroom, fungus and squash salad (zamma zak heflagk)......Page 114 adafak schlark eebsblagk (translates as “fragrant galaxy”)......Page 115 banana noodles on coconut cream with chopped tropical fruit and papaya “ice cream” (guncha glragrok)......Page 117 chapter 11: the bigger they come......Page 118 tofu crepe with veggie “pork”, fixins and sauces......Page 120 notes......Page 122 Joshua Ploeg. Catalog # 76065--t.p. Verso. Title Repeated 11 Times In Different Fonts. P. 122-127 Left Blank For Notes.