You’ve been perusing recipes and finally found THE ONE you’ve been searching for. (Sometimes it can be as hard as finding THE ONE.) Problem is, the recipe needs to be vegan. Have no fear! We’ve put together our recipe-revamp cheat sheet that offers five easy substitutions to turn any recipe into a vegan or vegetarian one.
When Chef Brad Farmerie opened Public in New York City’s hip Nolita neighborhood in 2003, fresh from a stint at London’s Providores, he was already taking chances with dishes like grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish. Don’t knock it till you’ve tried it. The dish is like sunshine on a cold, gray day. It became a signature and it is a perfect example of his gift — marrying unorthodox ingredients with layers of contrasting textures and a riot of flavors. It put him on the map as a serious player among New York City’s culinary consigliere.
This Thanksgiving, gather your friends and family and serve them, well, sorghum! It won’t send your guests running for the hills — we promise. The recipes we’ve created below are as tasty as they are good for you. But instead of white bread and butter, we’ve added a slew of hearty whole grains to your Thanksgiving. Sorghum (pictured above) powers up a salad amped up by sprouted lentils and spinach while millet stars in a corn-chive casserole. No need to scrap the stuffing. Just lighten up by loading up on veggies and using heart-healthy fats like olive oil. Even the typical waist-busting green bean casserole can be good for you — the secret’s in the gravy.
When it comes to cooking for your palate, you can count on husband-and-wife duo Karen Page and Andrew Dornenburg’s Flavor Bible. The tome not only received an award from the James Beard Foundation, but was named one of the 10 best cookbooks of the past century by Forbes. Now Page and Dornenburg are back, but this time they’ve gone vegetarian. Their 554-page reference book, The Vegetarian Flavor Bible, uses the same approach to plant-based cooking as their bestseller. In addition to the history of vegetarianism, you can find an A-Z guide to herbs, spices and other seasonings, learn which techniques work best for which veggies and a stock list of flavor affinities for each ingredient. For instance, soba noodles have 16 suggested combinations like marrying them with greens, lime, sesame oil, soy sauce and tofu. Sound good? We think so. Not so much a cookbook as it is a culinary guide, the Bible is an indispensable manual for anyone looking to eat a varied, vegetable-driven diet.
In 1995, Charles Phan opened The Slanted Door in San Francisco’s Mission District and introduced the dining public to the relatively unexplored cuisine of his native Vietnam. The restaurant became an overnight sensation. Since then, Phan has moved his restaurant to the historic Ferry Building, earned a James Beard Foundation Best Chef of California Award, and been inducted to the James Beard Foundation’s list of “Who’s Who of Food in America.” Read more
Lunch at many public schools across New York City means chicken nuggets, mozzarella sticks and mystery meat sandwiches. But at P.S. 244, The Active Learning Elementary School, in the Flushing neighborhood of Queens, the menu sounds like this: Roasted Organic Tofu with Sweet Curry Sauce, Braised Black Beans with Plantains and Herbed Rice Pilaf, Chickpea Falafel with Creamy Tofu Dressing, Lettuce and Tomato and Loco Bread, and Mexican Bean Chili. In April, it became the first public school in the nation to become 100-percent vegetarian. But there’s more. To drink, there’s low-fat milk and water. No juice, no soda. And the salad bar looks like something from a very expensive day spa, not the 24-hour corner mart.
For Bob Groff, a co-founder and the principal of P.S. 244, and the man who turned his menu meatless, the need for better food was obvious. Kids were drinking neon sugary drinks, eating cheese puffs, losing focus and gaining weight. His students were not alone. Nationwide, one in three children and adolescents is obese or overweight, and childhood obesity has more than doubled in the past 30 years. “There is a strong correlation between academic achievement and student health and nutrition,” said Groff. “I wanted to prove that better nutrition could make a difference to students’ lives.”
What’s the best way to use up an abundance of summer vegetables? Pizza, obviously. And in as much time as it takes to order delivery, you can make a summer pie that’s bursting with flavor and able to satisfy hungry guests. Bonus points: This pie is gluten-free, meat-free and dairy-free too. So what’s the trick?
When Doug Crowell opened Buttermilk Channel in Brooklyn in 2008, the crowds were lured by chef Ryan Angulo’s hearty Americana fare: buttermilk fried chicken and cheddar waffles with savoy cabbage slaw, duck meatloaf with corn pudding and blackberry gastrique and St. Louis ribs with new potato salad and mustard glaze.
But Crowell and his chef knew their audience included almost as many vegivores as carnivores. Instead of cobbling together an array of vegetable sides to satisfy these guests, they created a separate vegetarian menu that included a house-made mushroom-barley burger, a warm mozzarella and romaine salad with a soft poached egg and roasted cauliflower, grilled flatbread with snap peas and ricotta, and locally made Caputo’s linguine with summer squash, tomatoes and basil. “There is such demand here for vegetarian dishes and recipes that are just a little lighter,” Angulo says. “So many people are eating that way. They don’t want steak frites every night. We wanted to give them a menu that included as much variety and thoughtfulness as the regular menu.”
Throw a bash these days, and you’ll likely be faced with a barrage of requests from friends who are gluten-free, dairy-free, meat-free — you name it. But that doesn’t mean these guests are fun-free! Whatever your pals’ eating styles, they will be primed to party (and think you are the Best Host Ever) when you serve one of these dishes.
For the (Gluten-Free) Quinoa-tarian: Quinoa Salad (above)
Here, the gluten-free king of the grain aisle gets tossed with cubes of cucumber, red onion, and tomato in a simple oil-vinegar-lemon dressing. Fresh mint and parsley add bright flavor, and when the salad is spooned into endive spears with diced avocado, the whole thing becomes a party on a platter.
For the Flexitarian: Creamy Broccoli Salad
A little bit of bacon goes a long way in this tasty side — good news for friends who are trying to cut back on meat, especially the processed variety. Two strips of crisp bacon are finely chopped before being tossed with the broccoli, onions and golden raisins. Buttermilk, reduced-fat sour cream, lemon and bacon drippings form the irresistible dressing.
“Vegetarians want the vegetarian option not to feel like an afterthought,” says Daniel Holzman. “And so the question was how can we celebrate vegetables and make something really delicious.” This question was particularly perplexing to chef Holzman, who, in 2010, along with his partner Michael Chernow, opened a restaurant called The Meatball Shop on Manhattan’s Lower East Side. The plan, as you can imagine, was to specialize in meatballs. “We wanted to include a vegetarian meatball to be as inclusive as possible,” Holzman explains.
Their solution to the vegetarian meatball conundrum came in the form of this recipe, a green lentil meatball, which Holzman is partial to serving with a basil-spinach pesto, one of five sauces guests can choose from at each of the Meatball Shop locations (a sixth shop is opening this summer on New York City’s Upper West Side).