Guest guest Posted October 6, 2004 Report Share Posted October 6, 2004 The recipes in the following messages are from the the Candle Cafe Cookbook and have been released to promote CC's new restaurant: Candle 79 154 East 79th Street near Lexington Avenue New York, New York 10021 ORIGINAL LOCATION: 1307 Third Avenue at 75th Street New York, New York 10021 www.candlecafe.com These might also be helpful for that upcoming holiday lots of veg*ans dread. * Exported from MasterCook * Cornmeal-Crusted Tempeh Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Entree Soyfoods Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 8-ounce packages tempeh -- each cut into thirds 1/2 cup shoyu or tamari soy sauce 3 tablespoons maple syrup 1 tablespoon minced garlic 3 slices fresh ginger 1/2 cup medium-to fine-ground cornmeal 1 teaspoon crushed red pepper flakes 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon ground cumin pinch sea salt 1/2 cup extra-virgin olive oil Preheat the oven to 350°F Place the tempeh in a baking dish. In a small bowl, whisk together the shoyu or tamari soy sauce, 1/2 cup of water, the maple syrup, garlic, and ginger and pour over the tempeh. Cover and bake for one hour. Remove from the oven and set aside to cool. Drain and cut the tempeh into halves or triangles. In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin, and sea salt. Dip the tem-peh pieces into the cornmeal mixture to coat four. In a large skillet, heat the oil over medium-high heat until very hot. Cook the coated tempeh until golden brown, about a minute per side. Remove from the heat and serve at once. Per Serving: 590 CAL (53% from fat), 36g FAT 0mg CHOL, 45g CARB, 2g FBR, 26g PROT 1660 mg SOD Source: " The Candle Cafe Cookbook " S(Formatted by): " N. Braswell, Sep-02-2004 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 605 Calories; 36g Fat (52.1% calories from fat); 25g Protein; 50g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2070mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat; 1/2 Other Carbohydrates. NOTES : Earthy tempeh is a mainstay of many of our main courses. Nutr. Assoc. : 0 1396 0 0 0 435 0 0 0 0 0 0 * Exported from MasterCook * Garlic Mashed Potatoes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Side dish Soyfoods Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium yukon gold potatoes -- peeled and cut into 1/4-inch slices 3 garlic cloves -- peeled and finely minced 3 tablespoons extra-virgin olive oil sea salt freshly ground black pepper 1/2 cup plain soy milk -- (optional) In a large saucepan, place the potatoes and add enough water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes and return them to the pot. In a small bowl, mix together the garlic, oil, salt and pepper to taste, then add them to the potatoes. Mash the potatoes with a potato masher to make a fairly smooth puree. If a creamier texture is desired, add the soy milk. Serve immediately. Variations: For wasabi mashed potatoes, omit the garlic and add a teaspoon of wasabi paste. For rich, buttery mashed potatoes add a few tablespoons of Soy Garden or Earth’s Balance buttery spread. Per Serving: 101 GAL (47% from fat), 5g FAT 0mg CHOL, 1.2g FBR, 1.8g PROT 20mg SOD, 1 1.9g CARB Source: " The Candle Cafe Cookbook " S(Formatted by): " N. Braswell, Sep-02-2004 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 5g Fat (38.6% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : The Garlic Mashed Potatoes served at the Candle Café are wildly popular. Our customers can’t seem to get enough of them and neither will you! Nutr. Assoc. : 4600 0 0 0 0 5062 * Exported from MasterCook * Roasted Vegetable Salad w/ Roasted Garlic Dressing Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salad Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fennel bulb -- trimmed and cut into bite-sized pieces 2 medium red bell peppers -- seeded, deveined, and cut into thin strips 1/2 pound fingerling or new potatoes -- cut into bite-sized pieces (about 2 cups) 1/4 pound baby turnips -- peeled and cut into bite-sized pieces (about 1 cup) 2 medium beets -- peeled and cut into bite-sized pieces 1 teaspoon sea salt freshly ground black pepper 5 tablespoons extra-virgin olive oil 2 bunches arugula -- rinsed, trimmed, and stemmed 1/2 cup toasted pecans or walnuts 1/4 cup dried currants -- or cranberries (optional) Roasted Garlic Dressing -- (recipe follows) Preheat the oven to 400°F In a large mixing bowl, toss the vegeta-bles with the salt, pepper to taste, and olive oil. Spread in a single layer on a baking sheet and bake until just tender, 35 to 40 minutes. Toss the vegetables with about 2 tablespoons of Roasted Garlic Dressing to lightly coat the vegetables and set aside. To serve the salad, arrange the arugula, evenly divided, on four plates, then top with equal amounts of the warm vegetable mixture. Sprinkle with toasted walnuts or pecans and currants or cranberries, if desired. Drizzle with a bit more dressing and serve at once. Per Serving: 350 CAL (54% from fat), 22g FAT 0mg CHOL, 39g CARB, 7g FBR, 3g PROT 486mg SOD Source: " The Candle Cafe Cookbook " S(Formatted by): " N. Braswell, Sep-02-2004 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 914 Calories; 81g Fat (76.5% calories from fat); 8g Protein; 48g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 16 Fat; 0 Other Carbohydrates. NOTES : Abigael Birrell, a Candle chef, invented this luscious salad, full of roasted seasonal vegetables. She likes to serve it as a starter to a festive holiday dinner. It’s also a good main-course salad. Nutr. Assoc. : 0 0 4608 5370 0 0 0 0 0 1089 0 0 * Exported from MasterCook * Roasted Garlic Dressing Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Dressing Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup garlic cloves -- peeled 1 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1/4 cup sherry wine vinegar or red wine vinegar 1 tablespoon white miso 2 tablespoons minced fresh thyme -- or 1 teaspoon dried oregano 1 pinch grated nutmeg 1 teaspoon sea salt 2 teaspoons freshly ground black pepper Preheat the oven to 350°F. Put the peeled garlic cloves in a baking dish and cover with the olive oil. Cover the dish with foil and roast approximately 25 minutes, or until golden brown. When cool enough to handle, remove the garlic with a slotted spoon and transfer to a blender. Reserve the roasted garlic oil for another use (see note). Add 1/2 cup water, the vinegars, miso, thyme or oregano, nutmeg, salt, and pepper and blend until smooth. Add a bit more water if necessary. The dressing will keep in the refrigerator, covered, for up to a week. Note: The reserved roasted garlic oil will keep in a covered container for up to a week. Use it to drizzle over pasta, vegetables, and salad greens. It’s also excellent when used in sautés and stir-fries. Per Serving: 135 CAL (87% from fat), 13g FAT 0mg CHOL, 3g CARB, lg PROT 158mg SOD Source: " The Candle Cafe Cookbook " S(Formatted by): " N. Braswell, Sep-02-2004 " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2184 Calories; 218g Fat (87.0% calories from fat); 11g Protein; 62g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2534mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 1/2 Fruit; 43 1/2 Fat; 0 Other Carbohydrates. NOTES : We always keep a good amount of Roasted Garlic Dressing on hand. Not only is it excellent on salads, but we also serve it with roasted or steamed vegetables, rice, and grains. Nutr. Assoc. : 0 0 0 5605 0 0 0 962 0 0 Quote Link to comment Share on other sites More sharing options...
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