In Search of the Lost Taste: The Adventure Vegan Cookbook

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