Candle 79 Cookbook is based on the premiere New York vegan restaurant of the same name. The premise of this book is to advocate a lifestyle where people can "...eat amazing food, take excellent care of our bodies, and respect Mother Earth and all her inhabitants." From chickpea crepes to ginger-seitan dumplings, spring vegetable risotto, tomato-avocado tartare, Mexican chocolate cake, pomegranate cosmos, and more, these dishes and drinks will entice vegans and non-vegans alike. Included in the cookbook are sections for amuse-bouches, appetizers, soups, salads, entrees, sides, sauces, desserts, brunch, and drinks (with full-color photographs). Each dish is packed with an immense amount of flavor that excite the taste-buds and make your mouth water with anticipation. The recipes featured in Candle 79 Cookbook are accessible, even to the novice cook but many require a lengthy prep time. For new vegans, there is a glossary and shopping guide included to help decipher ingredients and where to find them. The Candle 79 Cookbook is fundamental resource to help transition home cooks into greener eaters.
Mixed-Grain Waffles with Raspberry Butter
Raspberry Butter:
1 cup Earth Balance Natural Buttery Spread, softened
1⁄2 cup fresh raspberries
Mixed Grain Waffles:
2 teaspoons flaxseeds
1 cup unbleached all-purpose flour
3⁄4 cup whole wheat pastry flour
1 tablespoon baking powder
2 tablespoons sugar
2 teaspoons Ener-G egg replacer
1⁄2 teaspoon sea salt
1 teaspoon ground cinnamon
1⁄4 teaspoon ground or freshly grated nutmeg
1⁄2 cup sparkling water
11⁄2 cups soy milk
11⁄2 teaspoons vanilla extract
2 tablespoons Earth Balance Natural Buttery Spread, melted
Maple syrup, sliced fruit, or berries, for accompaniment
Serves 6
To make the fruit butter, put the buttery spread in a blender. Add the raspberries and process until well incorporated. Store in the refrigerator until ready to serve.
Spray a waffle iron with canola oil cooking spray and heat according to the manufacturer’s instructions.
Put the flaxseeds in a blender and process until pulverized.
In a large bowl, combine the flours, baking powder, sugar, egg replacer, salt, cinnamon, nutmeg, and ground flaxseeds. In a small bowl, whisk together the sparkling water and soy milk. Add the vanilla extract and buttery spread and whisk again.
Add the wet ingredients to the dry ingredients and stir just until combined, being careful not to overmix.
Cook the batter in the prepared waffle iron until golden brown, about 4 to 5 minutes. Serve with the fruit butter, along with maple syrup, sliced fruit, or berries, as desired.
Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Copyright © 2011 by Joy Pierson, Angel Ramos, and Jorge Pineda. Published byTen Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA.Photo credit: Rita Maas
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