{"product_id":"food52-vegan-isbn-9781607747994","title":"Food52 Vegan","description":"\u003cb\u003eAn essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eOmnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.\u003cbr\u003e\u003cbr\u003eWith her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks  to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. \u003cbr\u003e\u003cbr\u003e From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.\u003cb\u003eBreakfast\u003c\/b\u003e\u003cbr\u003e Muesli   | 3\u003cbr\u003e Coconut Quinoa Porridge \u003cbr\u003e with Toasted Almonds  |  4\u003cbr\u003e Green Smoothie with Avocado  |  7\u003cbr\u003e Go-To Pancakes  |  8\u003cbr\u003e Date Nut Bread  |  11\u003cbr\u003e Peach Crumble Coffee Cake  |  12\u003cbr\u003e Tempeh and Sweet Potato  Hash  |  15\u003cbr\u003e Tofu Scramble  |  16\u003cbr\u003e Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble  |  19\u003cbr\u003e Breakfast Tostadas with Refried \u003cbr\u003e Black Beans and Cabbage Slaw  |  20\u003cbr\u003e \u003cb\u003eAppetizers \u0026amp; Snacks\u003c\/b\u003e\u003cbr\u003e Five-Minute No-Bake \u003cbr\u003e Granola Bars  |  25\u003cbr\u003e Baked Kale Chips  |  26\u003cbr\u003e Crispy Roasted Chickpeas  |  29\u003cbr\u003e Socca  |  30\u003cbr\u003e Sesame Flax Crackers  |  33\u003cbr\u003e Sweet Pea Hummus  |  34\u003cbr\u003e Parsnip Fries with Spicy Harissa \u003cbr\u003e Mayonnaise  |  37\u003cbr\u003e Polenta Squares with Sun-Dried \u003cbr\u003e Tomato and Walnut Tapenade  |  38\u003cbr\u003e Summer Rolls with Spicy Peanut Sauce  |  41\u003cbr\u003e \u003cb\u003eSoups\u003c\/b\u003e\u003cbr\u003e Creamy Tomato Soup  |  45\u003cbr\u003e Chilled Cucumber Soup with \u003cbr\u003e Mango Salsa  |  46\u003cbr\u003e Gingered Carrot Bisque  |  49\u003cbr\u003e Corn Chowder with Chive Oil  |  50\u003cbr\u003e Miso Soup with Shiitakes, Soba, \u003cbr\u003e and Asparagus  |  53\u003cbr\u003e Sweet Potato and Peanut Stew \u003cbr\u003e with Kale  |  54\u003cbr\u003e Jamaican Jerk Chili with Quinoa \u003cbr\u003e and Kidney Beans  |  57\u003cbr\u003e Smoky Black Bean and Sweet \u003cbr\u003e Potato Chili  |  58\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSalads\u003c\/b\u003e\u003cbr\u003e Greek Salad with Tofu Feta  |  63\u003cbr\u003e Kale Salad with Kabocha Squash, Toasted \u003cbr\u003e Hazelnuts, and Pomegranate Seeds  |  64\u003cbr\u003e Heirloom Tomato and Golden \u003cbr\u003e Beet Panzanella  |  67\u003cbr\u003e Snow Pea, Cabbage, and Mizuna \u003cbr\u003e Salad with Smoky Tempeh  |  68\u003cbr\u003e French Lentil and Arugula Salad \u003cbr\u003e with Herbed Cashew Cheese  |  71\u003cbr\u003e Roasted Cauliflower and Freekeh Salad  |  72\u003cbr\u003e Quinoa Salad with Sweet Potatoes, \u003cbr\u003e Kale, and Pesto Vinaigrette  |  75\u003cbr\u003e Wheat Berry and Green Bean Salad with \u003cbr\u003e Dried Cranberries and Celery  |  76\u003cbr\u003e \u003cb\u003eMain Dishes\u003c\/b\u003e\u003cbr\u003e Penne with Summer Squash, \u003cbr\u003e Corn, and Herbs  |  81\u003cbr\u003e Orecchiette with Creamy Leeks \u003cbr\u003e and Broccoli Rabe  |  82\u003cbr\u003e Butternut Squash Mac and Cheese  |  85\u003cbr\u003e Asparagus, Arugula, and Pesto Pizza  |  86\u003cbr\u003e Carrot and Fennel Pot Pie   | 89\u003cbr\u003e Mushroom, Pecan, and Lentil Burgers  |  90\u003cbr\u003e Zucchini Quinoa Cakes  |  92\u003cbr\u003e Smoky Tempeh and Hummus \u003cbr\u003e Sandwiches  |  94\u003cbr\u003e Lentil Sloppy Joes  |  97\u003cbr\u003e Tempeh Kebabs with \u003cbr\u003e Barbecue Sauce  |  98\u003cbr\u003e Roasted Ratatouille  |  101\u003cbr\u003e Kabocha Squash and Tofu Curry  |  102\u003cbr\u003e Eggplant Tagine with Millet \u003cbr\u003e and Preserved Lemon  |  105\u003cbr\u003e Cauliflower and Oyster \u003cbr\u003e Mushroom Tacos  |  106\u003cbr\u003e Mushroom, Chard, and Quinoa \u003cbr\u003e Enchiladas  |  109\u003cbr\u003e \u003cb\u003eDesserts\u003c\/b\u003e\u003cbr\u003e Ginger Roasted Pears with \u003cbr\u003e Vanilla Cream  |  113\u003cbr\u003e Banana Chia Pudding  |  114\u003cbr\u003e Chai-Spiced Bread Pudding  |  117\u003cbr\u003e Blackberry Coconut Ice Cream  |  118\u003cbr\u003e Cranberry Pistachio Biscotti  |  121\u003cbr\u003e Perfect Pumpkin Pie  |  122\u003cbr\u003e Raw Citrus Cheesecake  |  125\u003cbr\u003e Double-Chocolate Brownies  |  126\u003cbr\u003e Chocolate Cake with Chocolate \u003cbr\u003e Filling and Ganache  |  129\u003cbr\u003e Mexican Chocolate Date Truffles  |  130“In one timely and terrific volume, Gena Hamshaw and Food52 celebrate the versatility and breadth of what is possible in plant-based cooking. This is vibrant, delicious, crowd-pleasing food made from real ingredients-—food that also happens to be vegan. It’s an inspiring book for anyone looking to work more veg-centric meals into their repertoire.”\u003cbr\u003e\u003cb\u003e —Heidi Swanson, author of \u003ci\u003eNear \u0026amp; Far \u003c\/i\u003eand \u003ci\u003eSuper Natural Every Day\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eGENA HAMSHAW\u003c\/b\u003e, who has written the New Veganism column on Food52 since 2012, is a certified clinical nutritionist and the author of the book \u003ci\u003eChoosing Raw\u003c\/i\u003e. Gena has been published in \u003ci\u003eO Magazine\u003c\/i\u003e, \u003ci\u003eVegNews\u003c\/i\u003e, and \u003ci\u003eWhole Living Daily\u003c\/i\u003e. She lives in New York City, where she is completing her masters degree in nutrition at Columbia University and leads workshops and cooking classes.\u003cbr\u003e\u003cbr\u003e Founded by\u003cb\u003e Amanda Hesser\u003c\/b\u003e and \u003cb\u003eMerrill Stubbs\u003c\/b\u003e in 2009, Food52 has become the premier online community for cooks of all levels, with more than thirty thousand recipes, a hotline, and a kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.Foreword\u003cbr\u003e\u003cbr\u003eWhen it comes to cooking and eating, we subscribe to the credo of “eat everything, and in moderation.” And if we’re being honest, we tend to bristle at any regimen that hinges on the rejection of an entire class—or classes—of food. Part of this is due to our upbringing, part to our past experiences as adventurous eaters and food writers, and part to our \u003cbr\u003e beliefs about what it means to eat healthily.\u003cbr\u003e\u003cbr\u003e They say that as you get older you become more strident in your convictions, but we like to think this is an area where we’ve loosened up a little. In particular, we were wary of vegan cooking until not too long ago. When Gena’s column, the New Veganism, first launched on Food52.com in 2012, it was with a primer on veganism and an accompanying recipe for raw kale salad with lentils and apricot vinaigrette.\u003cbr\u003e\u003cbr\u003e Clean and almost spare, Gena’s style ran in complete opposition to the loving embrace we gave to cream and butter and crème fraîche—not to mention steak—for so long. And this was a stance that our audience loved us for, so we were unsure of how our readers would take a vegan column.\u003cbr\u003e But Gena’s tolerant and graceful presentation of vegan cooking (and her use of real, seasonal ingredients) made converts of us all, and the column became one of our most widely read. This proved that our readers, like us, were not only willing but eager to let go of their preconceived notions and come along for the ride—whether they ate vegan all the time, or only for Meatless Mondays, or just liked eating more vegetable-driven dishes (or just more of Gena’s dishes, because they’re great).\u003cbr\u003e\u003cbr\u003e We love that Gena’s angle isn’t always “look, you can make this, and it’s vegan.” Her column champions the enthusiasm shared by the entire Food52 community for the act of coming together around food and cooking. And she has an innate sense of what people actually want\u003ci\u003e \u003c\/i\u003eto eat\u003ci\u003e. \u003c\/i\u003e\u003cbr\u003e Gena’s recipes are often standouts at our photo shoots. Her Date Nut Bread (page 11) was a hot topic in the office for days; other team favorites from the book include Sweet Potato and Peanut Stew with Kale (page 54), Chilled Cucumber Soup with Mango Salsa (page 46), Roasted Ratatouille (page 101), and her Go-To Pancakes (page 8).\u003cbr\u003e\u003cbr\u003e Even our most skeptical editors have now become the sort of people who keep a block of tofu in their fridges at all times—although that fridge may also contain anchovies or bacon or cheese or eggs. Or all five at once.\u003cbr\u003e\u003cbr\u003e Over time, Gena has introduced us to things like nutritional yeast and cashew cheese and made them feel like new, exciting additions to our kitchens, rather than weird vegan substitutions. She was the first person to write about tempeh on the site. And now it’s not so weird anymore.\u003cbr\u003e Eating vegan is, at its best, less a rejection of certain foods and more an embrace of foods that are bright and flavorful—as a bonus, they’re simply healthy for you, too. As Gena shows us, challenging yourself to think more expansively about these ingredients is gratifying for any cook, and will forever change the landscape of your kitchen.\u003cbr\u003e —Amanda Hesser \u0026amp; Merrill Stubbs","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46299970044133,"sku":"NP9781607747994","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607747994.jpg?v=1767727529","url":"https:\/\/k12savings.com\/es\/products\/food52-vegan-isbn-9781607747994","provider":"K12savings","version":"1.0","type":"link"}