The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion

The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion

Colleen Patrick-Goudreau

Language: English

Pages: 304

ISBN: 1592333745

Format: PDF / Kindle (mobi) / ePub

"The Vegan Table leaves nothing to be desiredColleen Patrick-Goudreau is the Martha Stewart of the movement!"Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch

"It's delightful, it's delicious, it's a de-lovely book!"Sarah Kramer, author of How It All Vegan (

"Within minutes of reading The Vegan Table, I was in my kitchen making one of Colleen's favorite recipes. My wife was amazed. This is a wonderful book that you will want to give to all your vegan and non-vegan friends!"Jeffrey Moussaieff Masson, bestselling author of When Elephants Weep and The Face on Your Plate: The Truth About Food

Entertain in Style—Vegan Style

The Vegan Table is your one-stop source for creating the perfect meal for your friends and family. Whether you’re hosting an intimate gathering of friends or a large party with an open guest list, author Colleen Patrick-Goudreau, crowned the “Vegan Martha Stewart” by VegNews magazine, will answer your every entertaining need.

Inside you’ll be treated to practically limitless recipe and menu ideas, making it easy to satisfy any and all palates and preferences. From romantic meals for two to formal dinners, casual gatherings, children’s parties, and holiday feasts, you can keep the party going through every occasion and season.

Recipes include:

Pumpkin Curry

Roasted Red Pepper, Artichoke, and Pesto Sandwiches

Creamy Macaroni and Cashew Cheese

Elegantly Simple Stuffed Bell Peppers

Pasta Primavera with Fresh Veggies and Herbs

Tempeh and Eggplant Pot Pies

African Sweet Potato and Peanut Stew

Roasted Brussels Sprouts with Apples and Onions

Spring Rolls with Peanut Dipping Sauce

South of the Border Pizza

Tofu Spinach Lasagna

Blackberry Pecan Crisp

Flourless Chocolate Tart

Red Velvet Cake with Buttercream Frosting

Celebrate the joy of plant-based cuisine with The Vegan Table, your ultimate at-home dining and entertaining guide.
















thoughtfulness—of love. The preparation and consumption of wholesome plant-based foods stimulate all of our senses: touch, smell, hearing, sight, and, of course, taste. This heightened awareness enables us to have a deeper sense of connection with ourselves and with those we care about. Recipes SOUPS AND STEWS MAIN EVENT Saffron-Spiked Moroccan Stew, page 41 Spring Vegetable Risotto, page 21 Sweet and Spicy Pumpkin Soup, page 45 Thai Curry with Veggies, page 25 Garlic and Greens Soup, page

■ 3 to 4 carrots, peeled and cut into 1-inch (2.5 cm) strips 2 zucchini squash, cut into 1-inch (2.5 cm) strips 8 stalks asparagus, rough ends trimmed and cut into 2-inch (5 cm) pieces 2 cups (360 g) coarsely chopped fresh tomatoes 1 cup (235 ml) vegetable stock (store-bought or homemade, page 213) YIELD: 6 servings 1 bunch scallions (6 to 8), white and green parts, chopped SERVING SUGGESTIONS AND VARIATIONS 1 cup (40 g) loosely packed fresh basil leaves, chopped, plus more for sprinkling

minutes, however, as it will become overly thick.) For mushrooms, in a large-size sauté pan, heat olive oil. Add onion, and cook for a few minutes. Add mushrooms and sauté over medium-high heat until they begin to get limp. Don’t cook them too long or they will become rubbery and lose their flavor. Sprinkle with tamari and transfer to a plate or bowl. Combine red wine and vinegar in the same sauté pan. Stir in butter, taste for seasoning, and remove from heat. To serve, place a few spoonfuls of

SUGGESTIONS AND VARIATIONS ■ Vanilla nondairy ice cream, for accompaniment Blackberries pair beautifully with peaches. Add 1 cup (170 g) sliced peaches to the blackberries for added color and flavor. ■ ■ ■ 4 tablespoons (30 g) all-purpose or whole wheat pastry flour, divided 4 tablespoons (56 g) nondairy, nonhydrogenated butter (such as Earth Balance), divided (1 tablespoon [14 g] cut into bits, 3 tablespoons [42 g] melted) ⁄ cup (20 g) rolled oats ■ 1 4 ⁄ cup (55 g) pecans ■ 1 2 Per

little sweetener, and vanilla, which will be the mystery ingredient that will baffle your friends. DIRECTIONS ■ 2 pints (580 g) organic strawberries, halved ■ 1 pint (290 g) fresh blueberries ■ 1 cup (145 g) organic raspberries ■ 2 kiwifruit, peeled and sliced In a large salad bowl, combine strawberries, blueberries, raspberries, kiwifruit, bananas, and grapes. In a small bowl, combine yogurt, lemon juice, sugar, and vanilla, and mix well. Add to fruit bowl and stir gently to combine,

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