Mission vegan : wildly delicious food for everyone

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Title:

Mission vegan : wildly delicious food for everyone

Author:

Bowien, Danny, author.

ISBN:

9780063012981

Edition:

First edition.

Physical Description:

xix, 251 pages : color illustrations ; 24 cm.

General Note:

Includes index.

Contents:

Introduction -- Kimchi -- Pickles -- Other sides -- Vegetables -- Stews and soups -- Noodles and dumplings -- Rice -- Sweet treats -- Sauces and seasonings -- Ingredients.

Subject Term:

Genre:

Added Author:

Summary:

"Bowien gives readers an exciting way to approach cooking vegan recipes at home with recipes that emphasize freewheeling exploration and big flavor. Many of the recipes hark back to Bowien's Korean origins, others are from his restaurant. But all of them keep the emphasis on the fun and joy of cooking and experimenting in the kitchen as you find new ways to cook, eat, and share meals with others." --

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Available:*

Library	Call Number	Status
Searching... Hardwood Creek Library (Forest Lake)	641.56362 BOW	Searching... Unknown
Searching... Park Grove Library (Cottage Grove)	641.56362 BOW	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.56362 BOW	Searching... Unknown
Searching... Stillwater Public Library	641.56362 BOW	Searching... Unknown

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Summary

From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavor

As cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wings and Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegan--not that anyone noticed. They were too busy eating it up.

That's the kind of food you'll find in Mission Vegan: fun, original, wildly flavorful dishes that'll thrill devotees of Danny's lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same "uniquely American" perspective--a blend of his particular upbringing and his boundless curiosity and enthusiasm--that has made him one of the country's most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres' Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen.

And while these are all dishes that have appeared, or could appear, on Mission's menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen, Mission Vegan represents a journey-in-progress, a chef's mission to find inspiration, joy, and flavor in food, no matter where life takes you.

Reviews (1)

Publisher's Weekly Review

Bowien (The Mission Chinese Food Cookbook), cofounder of New York and San Francisco's Mission Chinese restaurants, combines Korean influences and his own flair for the dramatic in this innovative collection of vegan delights. The fun kicks off with a variety of creative kimchis and pickles, including pineapple and watermelon kimchis that take less than a week to ferment, and passion fruit cucumber pickles and dried mushroom pickles. Tofu is in abundance in a colorful soup and stew chapter, as are thin noodles, with the two joining forces along with beans, mushrooms, and herbs in an army stew inspired by the ones first served up in the aftermath of the Korean War. There are plenty of spicy recipes that turn up the heat, but Bowien also excels in showcasing subtler flavors, too, as exemplified by a cold somyeon in iced soy milk. Similarly, an inventive section of fried rice dishes places delicate golden fried rice with enoki mushrooms next to the untamed dolsot-bibimbap with grapefruit gochujang. For dessert, there are twists on old favorites, such as seaweed Rice Krispies treats, as well as a marvelous burnt banana with blueberries and walnuts, featuring an entire, unpeeled banana charred black and resting in a berry sauce. Mixing bold ingredients and techniques, this enthralling collection will satisfy vegans and carnivores alike. (Aug.)

Foreword	p. vii
Introduction	p. xiii
Kimchi
Watermelon Kimchi	p. 5
Pineapple Kimchi	p. 7
Habanero Kimchi	p. 9
Stuffed Cucumber Kimchi	p. 10
Radish Water Kimchi	p. 13
Go-To Cabbage Kimchi	p. 14
Stuffed Cabbage Kimchi	p. 16
Quick Red Cabbage Kimchi	p. 18
Koji Chive Kimchi	p. 21
"Instant Ramyeon" Kimchi	p. 23
Dilly Dandelion Greens	p. 25
Tangerine Kimchi	p. 26
Pickles
Passion Fruit Cucumber Pickles	p. 31
Green Chili Pickles	p. 32
Peter's Pickled Peppers	p. 33
Tartine Tofu Pickles	p. 35
Bánh Mì Pickles	p. 37
Sweet-and-Sour Seaweed Pickles	p. 39
Soy Sauce-Pickled Perilla Leaves	p. 41
Dried Mushroom Pickles	p. 43
Sweet Braised Peanuts with Old Bay	p. 45
Other Sides
Smashed Cucumbers with Tingly Granola	p. 49
Sara's Sesame String Beans	p. 51
Roasted Sweet Potato Salad	p. 54
Squeezed Spinach with Scallion-Miso Dressing	p. 55
Dad's Carrot Banchan with Raisins and Pineapple	p. 58
Kimchi-Marinated Broccoli Rabe	p. 59
Sweet and Sticky Lotus Root	p. 62
Mung Bean Pancakes	p. 63
Vegetables
Sweet-and-Sour Eggplant	p. 68
Honey Butter Corn Ribs	p. 70
Mushroom Bulgogi	p. 72
Steamy Mushrooms	p. 75
Kabocha Samgyetang	p. 77
Smoky Fried Napa Cabbage	p. 79
Whole Eggplant "Miznon"	p. 80
Hot Sauce Greens	p. 83
Watercress Salad with Acorn Jelly	p. 84
Tiger Salad	p. 86
Stews and Soups
Mapo Tofu	p. 90
Mapo Ramen	p. 92
Quick Doenjang Stew	p. 93
Kimchi Stew	p. 96
Spicy Silken Tofu Stew	p. 97
Not-Spicy Silken Tofu Stew	p. 101
Potato and Perilla Leaf Stew	p. 103
Army Stew	p. 107
Mino's Lentil Soup	p. 109
Seaweed Soup	p. 112
Pea Leaves in Pumpkin Broth	p. 114
Kim's Kabocha Congee	p. 116
Chilled Tofu in Peanut Milk	p. 119
Noodles and Dumplings
Matcha Pho	p. 123
Lemon Pepper Glass Noodles	p. 125
Somyeon in Iced Soy Milk	p. 126
Knife-Cut Noodles in Shiitake and Squash Soup	p. 128
Hand-Torn Noodles in Hot Pepper Broth	p. 132
Cold Buckwheat Noodles with Radish Water Kimchi Broth	p. 134
Cold Buckwheat Noodles with Dragon Fruit Ice	p. 136
Black Bean Sauce Noodles	p. 138
Chilly Green Chili Noodles	p. 142
Pasta Pomodoro	p. 145
Somyeon in Seaweed Broth	p. 146
Somyeon Salad with Sesame, Yuzu, and Shiso	p. 149
Cumin-Flavor Tofu Skin	p. 150
Kimchi Dumplings	p. 152
Cilantro-Tapioca Pot Stickers	p. 154
Lung Shan's Vegan Delight	p. 157
Rice
Scorched Rice	p. 163
Fragrant Chili Fried Rice with Herbs	p. 164
Pineapple-Kimchi Fried Rice	p. 166
Portobello Jerky Fried Rice	p. 168
Ume-Shiso Fried Rice	p. 170
Fragrant Fried Rice with Charred Bamboo and Hojicha	p. 172
Dim Sum Go Go Fried Rice	p. 174
Golden Fried Rice	p. 178
Dolsot-Bibimbap with Grapefruit Gochujang	p. 180
Barley Rice Salad	p. 183
Multigrain Rice	p. 187
The Walrod Special	p. 189
Spicy Sticky Rice Cakes	p. 190
Crispy Rice Cakes with Garlic Soy and Pumpkin	p. 192
Sweet Sticky Rice Lotus Leaf Parcels	p. 195
Spicy Crispy Rice Salad	p. 197
Sweet Treats
Sandy's Purple Sweet Potatoes	p. 203
Burnt Banana with Blueberries and Walnuts	p. 205
Seaweed Rice Krispies Treats	p. 207
Peanut Brittle	p. 209
Divinity	p. 211
Microwave Mochi with Sesame Ganache	p. 212
Jim's German Chocolate Cake	p. 215
Sauces and Seasonings
Lemon Kosho	p. 219
Whipped Garlic Sauce	p. 220
Tart Garlic Sauce	p. 221
Charred Chili Paste (Red and Green)	p. 222
Grapefruit Gochujang	p. 223
Scallion-Miso Dip	p. 224
Ginger-Scallion Sauce	p. 225
Black Bean Sauce	p. 226
Smoky Coconut	p. 227
Cashew Cream	p. 227
Chili Oii	p. 228
No-Cook Hot Sauce	p. 229
Mushroom Stock	p. 230
Mushroom Seasoning Powder	p. 231
Umami Salt and Pepper	p. 231
Ingredients	p. 232
Acknowledgments	p. 243
Index	p. 245

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Publisher's Weekly Review

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