{"id":7698,"date":"2015-07-24T11:12:17","date_gmt":"2015-07-24T15:12:17","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=7698"},"modified":"2015-07-24T11:12:17","modified_gmt":"2015-07-24T15:12:17","slug":"the-classical-vegetarian-cookbook-by-chef-ron-pickarski","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2015\/07\/24\/the-classical-vegetarian-cookbook-by-chef-ron-pickarski\/","title":{"rendered":"The Classical Vegetarian Cookbook, by Chef Ron Pickarski"},"content":{"rendered":"
\"photo

Photo courtesy of www.eco-cuisine.com<\/p><\/div>\n

Ron Pickarski is a veteran Executive Chef, IKA Culinary Olympic Gold Medalist, and creator of vegan food items sold under his Eco-Cuisine\u00ae line. Pickarski has written a new vegan cookbook for consumers that includes over 400 recipes with multiple variations as well. You\u2019ll find numerous helpful tips and recipes ranging from salads, dressings, and condiments to side dishes, sauces, soups, sandwiches, entr\u00e9es, pastries, and other desserts. Sample dishes include Asian Coleslaw, Coconut Lemon Cream Cheese, Squash Polenta with Fennel, Cajun Roux, French Curry Sauce, New England Sea Vegetable Chowder, BBQ Tempeh, Seitan Swiss Steak, Italian Pistachio Pilaf, Florentine Cookies, Mango Sorbet, Lime Torte, Brownies, and much more. Please note that this is a gourmet vegan cookbook. Photos are included.<\/p>\n

Below are two recipes from this book to enjoy this summer.<\/p>\n

Quinoa Bean Salad with Sundried Tomatoes<\/strong>
\n(Makes 4\u00be cups)<\/p>\n

1\u00bd cups cooked kidney beans, drained (15 ounce can)
\n1\u00bd cups cooked black beans, drained (15 ounce can)
\n1\u00bd cups cooked quinoa
\n\u00bd cup whole kernel corn, frozen, thawed
\n\u00bd cup roasted walnuts
\n\u00bd cup chopped sundried tomatoes
\n\u00bd cup extra virgin olive oil
\n\u00bd cup rice vinegar
\n\u00bd cup fresh stemmed, chopped cilantro
\n1 Tablespoon agave syrup or organic sugar
\n2 teaspoons fresh minced garlic
\n1 teaspoon salt <\/p>\n

Mix all ingredients in any order. Best to refrigerate the salad for at least an hour to let the ingredients fuse.<\/p>\n

Italian Pistachio Pilaf<\/strong>
\n(Makes 6\u00bd cups)<\/p>\n

1\u00be cups water
\n1 cup white basmati rice
\n\u00bd teaspoon salt
\n2 Tablespoons olive oil
\n1 cup diced onions
\n2 Tablespoons chopped fresh garlic
\n2 cups seitan, thinly sliced
\n1 cup diced red bell pepper
\n2 Tablespoons fennel seed powder
\n1 teaspoon salt
\n\u00bc teaspoon ground black pepper
\n1 cup sliced scallions
\n\u00bd cup chopped pistachios (optional to roast nuts)<\/p>\n

In a 2-quart sauce pan, bring water to a simmer over medium heat. Add the rice and \u00bd teaspoon salt; cover and simmer 10-15 minutes, or until all water has been absorbed. Turn heat off, fluff rice with a fork, then set aside.<\/p>\n

In a 10-inch frying pan, saut\u00e9 onions and garlic in oil over medium heat until the onions are translucent. Add the seitan, pepper, fennel seed powder, 1 teaspoon salt, and pepper; saut\u00e9 for about 3 minutes.<\/p>\n

Add the cooked rice, scallions, and pistachios; mix well and serve.<\/p>\n

Variation: Substitute beans, tempeh, or tofu for the seitan.<\/p>\n

The Classical Vegetarian Cookbook (ISBN 978-0-692-41536-8) is a 400-page hardcover book. It is published by Eco-Cuisine Inc. and you can purchase this book for $35.98 at Eco-Cuisine.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ron Pickarski is a veteran Executive Chef, IKA Culinary Olympic Gold Medalist, and creator of vegan food items sold under his Eco-Cuisine\u00ae line. Pickarski has written a new vegan cookbook for consumers that includes over 400 recipes with multiple variations as well. You\u2019ll find numerous helpful tips and recipes ranging from salads, dressings, and condiments […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7698","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=7698"}],"version-history":[{"count":6,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7698\/revisions"}],"predecessor-version":[{"id":7705,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7698\/revisions\/7705"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=7698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=7698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=7698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}