Vegan Family Meals

Real Food for Everyone

by Ann Gentry

Price: $25.00
ISBN-13: 9781449402372
ISBN-10: 1449402372
Format: Hardcover
Size: 7 1/2 x 9 1/4 in.
Page Count: 272 pages

“First of all, I love that these are meals that I would actually make for my family. The recipes are not too hoity toity or “out there.” I love that there are pictures to go with most of the recipes, and boy, they look yummy! I recommend this cookbook to all of you who want to experiment with new healthy foods and want to make delicious meals that everyone will enjoy.” ––Your World http://bit.ly/qIM8R8

Ann Gentry “understands … how to get finicky mini eaters to try new dishes.” —People.com

“Gentry is a pioneer in the world of vegan cuisine.” —She Knows/Miso Vegan

“Vegan Family Meals is filled with recipes that will appeal to all sorts of people.” —The Oregonian

“Feeding an entire family healthy, vegan fare while juggling a demanding career takes superpowers…or a copy of Vegan Family Meals! … Family Vegan Meals will educate and delight.” —Foodista

“This food is so delicious, clean, and good for you.” —NBC Style Goes Strong.com

“Ambitious” —Buffalo News

“Vegan Family Meals [is] less about converting you through environmental and health reasons and more about tempting your taste buds.” —Seattle Weekly

“A comprehensive resource on cooking healthy and delicious, family-style vegan food.” —Love to Know.com

“This book is a terrific resource.” —Cooking Nook

“Vegan Family Meals has the potential to be a fabulous cookbook for vegetarians, vegans, and even meat-eaters.” —The Examiner

“Gentry reminds us just how easy (and delicious) it is to build intriguing meals from plant-based ingredients.” —ReadyMade Magazine

“Whether you’re a time-strapped cook or a seasoned pro in the kitchen, Vegan Family Meals demystifies vegetarian and vegan cooking by offering more than 100 deliciously fresh and simple to prepare recipes, many of which are gluten free, and all of which are satisfying and healthy dishes for everyone to enjoy.” ––Books & Cooks & Recipes http://bit.ly/jBqiTk

“Ann Gentry in her new cookbook “Vegan Family Meals: Real Food for Everyone” goes far afield to showcase the wide variety of food that can fit in a vegan diet. … Interspersed throughout the easy-to-follow recipes are helpful pages such as Sea Vegetables and Plant Proteins, and Gentry defines potentially unfamiliar terms like agar, hiziki, quinoa and seitan, helpful for someone considering a vegan diet. The photographs on almost every page make it easy to choose a recipe and visualize the finished product, whether it’s Kung Pao Tofu and Vegetables, Curried Eggless Tofu Salad in a Pita, or a refreshing Ginger Smoothie. Other drool-worthy recipes: Pecan-and-cornmeal-crusted Tempeh with coconut-Sweet Potato Puree, Grecian Goddess Salad with Quinoa Tabbouleh and Lemon Vinaigrette, and Gentry’s personal breakfast favorite: Super Hippie Granola.” ––Santa Cruz Sentinel http://bit.ly/jQHrNv

“In her second book “Vegan Family Meals” author and restaurateur Ann Gentry adapts her Real Food Daily recipes which entice the likes of Alicia Silverstone, Ellen DeGeneres, Portia DeRossi, Zoe Deschanel, Ginnifer Goodwin and many others, so that you and your family can enjoy stellar health — without the price tag, attitude or staff of the glitterati. ” ––Westside Today http://bit.ly/mbX5PA

“Ann Gentry admits that adopting a vegan diet and eating healthier begins at home. … In Vegan Family Meals, she informs and empowers readers to cook fresh, healthy, flavorful food using only low-fat, low-cholesterol plant-based ingredients. In the introduction, Gentry explains her own reasons for being vegan (admitting that she eats fish and dairy on rare occasions), and makes an appeal for why you should too. She thankfully doesn’t get too preachy about this, though, and instead gets directly to the meat of the matter–vegan food can taste delicious. This makes Vegan Family Meals less about converting you through environmental and health reasons and more about tempting your taste buds. What follows are recipes for delicious dishes like oven-roasted sweet-potato fries, Szechuan noodles, adzuki bean soup, and blueberry corn pancakes.” ––Seattle Weekly http://bit.ly/inB2Yt

Depending on how strict you are, a Niçoise salad without tuna can still be called a Niçoise. This traditional salad has always been vegetable-based, with interesting flavors and textures coming from thin green beans, olives, and tomatoes, among the many other ingredients. I like to toss the components together in a bowl, combining the flavors and textures, rather than arranging some elements separately on a platter, as is done for a composed salad. Instead of tuna, I use homemade Peppercorn-Crusted Tofu Chèvre.

Serves 4

8 ounces slender green beans (such as haricots verts), trimmed
4 medium red-skinned potatoes (about 1 pound total), cut into ½-inch-thick wedges

Vinaigrette:
¼ cup fresh lemon juice
1 small shallot, minced (about 2 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons minced fresh thyme
¾ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Salad:
1 large head butter lettuce, leaves separated and larger leaves torn in half
3 ripe tomatoes, cut into wedges, or 10 to 12 cherry tomatoes, halved
Fine sea salt and freshly ground black pepper
1 log Peppercorn-Crusted Tofu Chèvre (recipe follows), sliced into rounds
¹⁄3 cup Niçoise olives or kalamata olives
2 tablespoons capers, drained
1½ tablespoons minced fresh flat-leaf parsley

Cook the green beans in a large pot of boiling salted water until they are crisp-tender, about 4 minutes. Drain and submerge the green beans in a bowl of ice water just until they are cold. Drain the green beans again and pat dry. Set aside.

Place the potatoes in a steamer basket set in a saucepan filled with 1 inch of simmering water. Cover and steam until they are just tender and still hold their shape, about 8 minutes. Set aside to cool completely.

Vinaigrette: While the vegetables are cooling, whisk the lemon juice, shallot, mustard, thyme, salt, and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well.

Salad: Arrange the lettuce on a serving platter or in a large shallow salad bowl. Place the green beans, potatoes, and tomatoes in a large bowl. Toss with enough of the vinaigrette to coat, then season to taste with salt and pepper. Spoon the beans, potatoes, and tomatoes atop the lettuce. Arrange the tofu cheese slices amid the vegetables. Sprinkle the olives, capers, and parsley over the salad. Spoon more vinaigrette over the salad and serve immediately.

Tofu Chèvre

I call this soft vegan cheese “chèvre” for its rich flavor, creamy texture, and log shape. It’s easy to add texture and flavor to the basic tofu chèvre recipe simply by rolling the finished cheese log in a variety of ingredients, from ground peppercorns to fresh herbs to chopped nuts. The technique couldn’t be simpler, or the results more sophisticated and satisfying. Be sure to plan ahead, as you’ll need several hours for the tofu to completely drain and then another hour for the cheese log to chill.

Makes 1 (13-ounce) log

1 (12-ounce) container waterpacked extra-firm tofu, drained and halved
1 large clove garlic
2 tablespoons yellow miso
3 teaspoons extra-virgin olive oil
¾ teaspoon fine sea salt

Pat the tofu dry with paper towels. Set the tofu in a colander and set the colander over a bowl to collect all the liquid that drains from the tofu. Cover the tofu with plastic wrap, then place 3 heavy cans, each at least 14 ounces, on the tofu to weigh it down. This weight will help extract all the excess liquid from the tofu. Refrigerate the tofu for at least 4 hours or overnight.

Mince the garlic in a food processor. Pat the tofu halves with paper towels to absorb any excess moisture, then add the tofu to the food processor. Add the miso, 2 teaspoons of the olive oil, and the salt, and blend until the mixture is very smooth, stopping the machine occasionally and scraping the bottom and sides of the bowl.

Lay a sheet of plastic wrap flat on the work surface. Scrape the tofu cheese onto the center of the plastic wrap, then wrap the cheese, forming a log. Refrigerate for 1 hour.

Preheat the oven to 375°F. Unwrap the cheese log and place it on a baking sheet. Brush the log lightly with the remaining 1 teaspoon oil. Bake just until the cheese is warmed through, but the center is still creamy, about 25 minutes.

Serve warm or cold.

Peppercorn-Crusted Variation: Coarsely grind whole black or multicolored peppercorns, then sprinkle them over the cheese, patting them gently to adhere.

When you bite into this crisp waffle with its soft fruit compote, whipped cream, and maple syrup, it is amazingly delicious. The waffles’ almond flavor also pairs nicely with apricots, so another way to enjoy these crispy cakes is to simply spread apricot jam on top. Both the powdered egg replacer and the xanthan gum can be found at regular grocery stores as well as natural foods stores: These two ingredients take the place of eggs, helping the flours bind.

Makes about 5 waffles

3 tablespoons water
1 tablespoon powdered egg replacer
2 cups almond milk
3 tablespoons agave nectar
1 tablespoon sunflower or safflower oil
2 teaspoons almond extract
1 ½ cups brown rice flour
¼ cup almond meal
¼ cup tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
¼ teaspoon xanthan gum
Nonaerosol nonstick cooking spray
Apple-Pear Compote (recipe follows) or Summer Berry Compote (recipe follows)
Soy whipped topping or Tofu Whipped Cream (recipe follows), for serving
Pure maple syrup
Toasted sliced almonds

Preheat a standard waffle iron over high heat. Whisk the 3 tablespoons water with the egg replacer in a medium bowl until well blended. Whisk in the 2 cups almond milk, the agave nectar, oil, and almond extract.

Whisk the brown rice flour, almond meal, tapioca flour, baking powder, baking soda, salt, and xanthan gum in a large bowl to blend. Stir the wet ingredients into the dry ingredients just until moistened, being careful not to overmix. Let the batter sit for 10 minutes to thicken.

Spray the hot waffle iron generously with cooking spray. Pour about ²⁄3 cup of the batter onto the waffle iron. Close the lid and cook until the waffle is golden brown and crisp, about 5 minutes. Using tongs, gently loosen the waffle from the iron and transfer it to a plate.

Immediately top the hot waffle with the compote and soy whipped topping, or with maple syrup. Garnish with toasted almonds and serve immediately. Repeat to make more waffles.

Summer Berry Compote

The key to this recipe is to allow the heat to soften the berries to the point where they’re just about to begin losing their shape: When you bite into them, they’ll be even sweeter than when picked. These berries go perfectly on top of waffles, and they also make a delicious ice cream or sorbet topping. Leftovers can even be added to your granola in the morning.

Makes about 3 cups

½ cup fresh orange juice
¹⁄3 cup pure maple syrup
1 teaspoon grated orange zest
1 teaspoon ground mace
½ teaspoon ground cinnamon
1 (10-ounce) container fresh strawberries, hulled and quartered
1 (6-ounce) container fresh blueberries
2 tablespoons water
1 tablespoon arrowroot
1 (6-ounce) container fresh raspberries

Stir the orange juice, maple syrup, orange zest, mace, and cinnamon in a large saucepan to blend, and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the strawberries and blueberries to the syrup mixture. Simmer gently until the berries begin to release their juices and soften, about 8 minutes.

Stir the 2 tablespoons water and the arrowroot in a small bowl to blend. Stir the arrowroot mixture into the berry mixture and increase the heat to medium. Allow the compote to simmer for about 2 minutes, or until the compote thickens. Remove the compote from the heat and stir in the raspberries. Set aside to cool slightly (the compote will thicken further as it cools).

Refrigerate the compote in an airtight container for up to 5 days.

Apple-Pear Compote

When apples and pears are in season, this is an excellent topping for waffles and French toast. This simple cooked fruit is also a winner if you need to whip up a quick last-minute dessert: I’ve served it many times with a cookie or two, and it always hits the spot. You might sprinkle some chopped toasted nuts on top to give it a little crunch.

Makes about 3 cups

¼ cup pure maple syrup
3 tablespoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
¹⁄8 teaspoon ground cloves
¹⁄8 teaspoon ground nutmeg
½ vanilla bean, split lengthwise
3 apples, such as Gala, Pink Lady, or Rome Beauty (about 1¼ pounds), peeled, cored, and cut into 1-inch chunks
3 ripe pears, such as Anjou (about 1¼ pounds), peeled, cored, and cut into 1-inch chunks
2 teaspoons water
1 teaspoon arrowroot

Stir the maple syrup, lemon juice, cinnamon, salt, cloves, and nutmeg in a large saucepan to blend. Scrape the seeds from the vanilla bean into the syrup, then add the bean. Stir in the apples and bring the syrup mixture to a simmer over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, for 3 minutes. Add the pears and continue cooking until the apples and pears are tender, about 15 minutes.

Stir the 2 teaspoons water and the arrowroot in a small bowl to blend. Quickly stir the arrowroot mixture into the apple-pear mixture and simmer until the liquid thickens, about 3 minutes.

Remove from the heat and discard the vanilla bean. Let cool slightly before serving. Refrigerate the compote in an airtight container for up to 5 days.

Tofu Whipped Cream

This is a recipe I have relied upon for years: I included it in my first book, The Real Food Daily Cookbook, and I love it so much that I had to include it again. It’s a soybased whipped topping that you can make at home, using all-natural ingredients. The recipe couldn’t be simpler, although it does depend upon the use of agar to create the consistency one wants in a whipped cream.

Makes about 2 cups

1 (12.3-ounce) container vacuum-packed extra-firm silken tofu (such as Mori-Nu)
¼ cup pure maple syrup
1 teaspoon vanilla extract
¹⁄3 cup apple juice
1 tablespoon agar agar flakes
Pinch of salt

Blend the tofu, maple syrup, and vanilla in a food processor until smooth and creamy. Set aside.

Combine the juice, agar, and salt in a small, heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer, stirring frequently, for 15 minutes, or until the agar dissolves. Immediately blend the hot agar mixture into the tofu mixture. Transfer the tofu mixture to a bowl.

Cover and refrigerate for 1 hour, or until the mixture is set. Return the tofu mixture to the food processor and blend until it is smooth and creamy

The tofu whip will keep for 2 days, covered and refrigerated. Whisk before using.

You don’t have to be a vegan to enjoy Vegan Family Meals. Moms, chefs, foodies, and families can all enjoy expanding their cooking repertoire with this new book filled with easy to prepare, scrumptious, and healthy recipes.

Vegan Family Meals’ author and restaurateur Ann Gentry has spent over a decade serving her delicious vegan cuisine to Real Food Daily patrons…including some of tinseltown’s biggest stars such as Alicia Silverstone, Ellen DeGeneres, Conan O’Brien, Zoe Deschanel, Glee star Lea Michele, and HBO’s Big Love star Ginnifer Goodwin, among many, many others. In the book, she shares recipes that stars have known and loved for years and makes them accessible and easy for healthy meals for the whole family.

Whether you’re a time-strapped cook or a seasoned pro in the kitchen, Vegan Family Meals demystifies vegetarian and vegan cooking by offering more than 100 deliciously fresh and simple to prepare recipes, many of which are gluten free and use unique plant-based ingredients, and all of which are satisfying and healthy dishes for everyone to enjoy.