The acclaimed Candle 79 restaurant expands the horizons of vegan cuisine, proving to conscientious home cooks that healthy, plant-based food can be flavorful, satisfying, and sophisticated. Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so delicious and healthy that customers-vegan and omni alike-are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Ginger-Seitan Dumplings, Chickpea Crepes, Chocolate Mousse Towers, and Cucumber-Basil Martinis-inviting every home cook to make truly green cuisine.

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 Show, Good Morning America, andGood Day New York. Joy lives in New York City.
 
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 Times, Vegetarian 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.
 
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.
 
Visit www.candle79.com

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

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.