This collection of vegan holiday recipes the first of its kind from award-winning chefs elevates plant-based fare to a new level. With fresh, inventive menus for Thanksgiving, Christmas, New Year's Eve, Lunar New Year, Super Bowl Sunday, Valentine's Day, Passover, Easter, Cinco de Mayo, and Independence Day, this cookbook blends favorite traditions with a modern sensibility. Tantalizing dishes include Sweet Potato Latkes with Almond Creme Fraiche for Passover; Porcini-Crusted Seitan with Glazed Cipollini Onions and Mushroom Gravy for Thanksgiving; and Red, White, and Blue Margaritas for the Fourth of July.
Now home cooks can entertain in the spirit of New York's premier vegan restaurants, Candle Cafe, Candle 79, and Candle Cafe West. With forewords by Alicia Silverstone and Laura and Woody Harrelson, plus sumptuous photography throughout, this festive cookbook invites vegans and omnivores alike to gather around the holiday table and enjoy.
About the Author
JOY PIERSON is co-owner of the Candle Cafe, Candle Cafe West, and Candle 79, and coauthor of"The Candle Cafe Cookbook"and"Candle 79 Cookbook." Certified in nutritional counseling, Joy has appeared on the"Today"show, "Good Day New York," "CBS News This Morning," The Food Network's"TV Food Diners," and NPR.
ANGEL RAMOS is executive chef at Candle 79 and Candle Cafe West. His recipes have been featured in the"New York Times"and"Vegetarian Times," and he helped develop the nationally distributed Candle Cafe Frozen Entrees line. In 2010, Angel was named the"VegNews"Chef of the Year. Pastry chef and kitchen manager
JORGE PINEDA developed the nationally distributed Candle Cafe Desserts and Candle Chef's Cuisine for Whole Foods Markets, and his pastries have been deemed the "Best Vegan Desserts in America" by the"Los Angeles Times.""