Author(s): Joy Pierson
When families come together for holidays and celebrations throughout the year, the need to accommodate vegans often arises. This book presents special-occasion favorites from acclaimed vegan restaurants Candle Cafe and Candle 79 tailored for the home table, including mains, sides, and wine and cocktail pairings. Rather than ho-hum meat-free alternatives, this book's menus and recipes are a festive indulgence. With dishes like Sweet Potato Latkes with Almond Cr me Fraiche for Passover and Pumpkin Seed Crusted Tempeh with Oven Roasted Ginger-Maple Sweet Potato & Orange-Cranberry Relish for Thanksgiving, home cooks will be able to wow vegans and omnivores alike.
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 Todayshow, 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.