Plant-Based Gourmet: Vegan Cuisine for the Home Chef

CONTENTS



FOREWORD BY AFTON CYRUS, AMERICA’S TEST KITCHEN

INTRODUCTION BY TINA PICZ-DEVOE

INTRODUCTION BY CHEF SUZI GERBER

INGREDIENT SOURCING

CHEF PLANTER AND KITCHEN GARDENS

PREPARING YOUR PANTRY

Spices, Herbs, and Other Flavorings

Spice Blends

Flours and Dry Ingredients

Sugars and Sweeteners

Seeds, Nuts, and Plant Milks

Oils and Fats

Egg Replacers

BUILDING FLAVOR

PREP AHEAD

Prepared or Chopped Veggies

Infused Vinegars and Oils

Fermenting and Pickling

Basic Pickles

Marinades

Soaking Nuts

Sprouts

Sauces and Condiments

Dehydration, Slow Cooks, and Long Bakes and Roasts

EQUIPMENT

KNIFE AND CUTTING SKILLS

Knife Types

Cutting Techniques

Tackling Common Vegetable-Cutting Challenges

Things to Keep in Mind When Cutting

Styling Tips to Make a Great Food Photo

Chef’s Plating

Five Classic Presentations

From the Saucier

Worcestershire Sauce

Grilled Red Pepper Sauce

Scratch Cocktail Sauce

Soy-Less Sauce

Sun Sauce

Red Wine Sauce

Homemade Butter

Preserves and Harvest Jam

Sour Cream

Cashew Dill Cream

Classic Pesto

Garden Grow Pesto

Regular Mayo

Mayo Variations

Fishy Marinade

Beefy Marinade

Porky Marinade

Broths

Basic Broth

Onion Broth

Kitchen Scrap Broth

Pho Broth

Elements

Seitan Chicken

Seitan Beef

Mushroom Asada

Jackfruit Chorizo

Pickled Tomatoes

Pickled Cucumbers

Kimchi

Guacamole

Salsa Fresca

Coconut Milk Yogurt

Dulse Foam

Smoked Salmon

Eggplant Sausage

Black Garlic

Tapenade

Polenta from Scratch

Feta

Ricotta

Cauliflower Ricotta

Squash Cheese

Rice Cheeses

Brie

Baked Brie

Herbed Cashew Cheese

Cashew Cream Cheese

Breads and Bakes

Tortilla Wraps

Tortilla Taco Bowls

Tortilla Chips

Blue Cornbread

Sweet and Savory Scones

Paratha

Challah

Shortcrust

Coconut Tart Crust

Seed Crackers

Brunch and Breakfast

Madras Breakfast Taco

French Toast and French Toast Sticks

Savory Crepelette

Purple Sweet Potato Pancakes

Jicama Hash

Shakshouka

Quiche or Frittata

Belgian Waffles

Savory Baked Tofu Waffles

Norwegian Benedict

Small Plates

Pacaya Calamari “Palmamari”

Ceviche

Blistered Shishito Peppers and Smoked Carrots

Escargot Amuse-Bouche

Fava Bean Tapas with Ibérico-Style Mousse

Pâté-Stuffed Mushrooms

Sweet Potato Confit

Pearl Onion Confit

Elote

Papaya Salad

Green Quinoa Salad

Chef’s Garden Salad

Kale Chips

Soups

Pho Chay

Watermelon Gazpacho

Sunchoke-Celery Root Soup

Cucumber Soup

French Sorrel Soup

Mongo Guisado

Potato and Leek Sous Vide Soup

Mains

Sunday Roast

Temaki and Sushi Party

Moules Frites

King Oyster Scallops with Glazed Grilled Endive and Radicchio

Winter Cornucopia Squash Bowl

Savory Caramelized Onion and Bean Tart

Chorizo and Asada Taco Bowl

Flame-Grilled Stuffed Poblano Peppers

Ahi Tuna Steak with Wasabi Coconut Peas

Paella

Charcuterie

Shiitake Bacon

Beet and Radish Carpaccio

Spiced Blanched Almonds

Maitake Steak

Seitan Piccata

Lasagna Skyscrapers

Polenta Tian

Polenta Pissaladière

Cauliflower Steak en Croute

Squid Ink Two Ways

Palak Paneer

Desserts

Cashew Sweet Cream

Coconut Whipped Cream

Candied Citrus Peels

Candied Edible Flowers

Crème Patisserie

Marshmallows

Plum Trio Galette

Triple Layer Cheesecake

Pumpkin Bread

Sous Vide–Tempered Chocolate

Sous Vide–Tempered Chocolate Peanut Butter Cups

Fruit Tarts

Key Lime Berries and Cream

Minty Rocky Road Ice Cream

Avocado Pistachio Ice Cream

Flan

Crème Brûlée

Cocktails and Other Beverages

Libertine Old-Fashioned

Tropicana Freeze

Sangria

The Alchemist

Paris at Sunset

Bloody Mary

Buttered Brandy

Irish Cold Brew

From the Kitchen

Cold Brew

Oat Milk

Drinking Chocolate

Apple Cider

Mulled Cider

Thai Chai Iced Tea

Golden Mylk

Matcha Lemonade

ACKNOWLEDGMENTS