8427
3407
1-1/2 tablespoons granulated sugar 8467
3. Sweat onions IN remaining oil until completely soft. Add remaining sugar, salt, stock AND sunchokes. Cook over medium heat until sunchokes are completely soft. At this point, THE stock should BE reduced by half. Add remaining water, bring TO a boil, AND taste FOR salt. Transfer soup TO a blender. Puree soup AND pass through a fine mesh sieve. 630
9454
2980
1/2 pineapple, cored, cut 2405
1 stalk lemongrass, smashed, minced 6784
Directions: 991
1 cup champagne vinegar 5716
2 bunches OF radishes, cleaned, trimmed 4195
2-1/2 cups water, divided 3448
2. Add sugar AND star fruit. Cook a little longer, turn off heat, AND gently add THE kiwi. Serve at room temperature with a scoop OF peach sorbet. 5690
Each chef, including Charlie Trotter, Cat Cora, Thomas Keller, Daniel Boulud, Eric Ripert AND David Burke, presents recipes FOR a three- or four-course vegan meal with mouthwatering photographs OF every vegan recipe. 8961
2 ounces yellow onions 1805
3/4 cup extra virgin olive oil, divided 5930
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5370
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2. Slice THE bread into small cubes. Saute IN ½ cup oil until golden brown. Season with a pinch OF salt AND drain well on paper towels. 8920
4. TO plate, place a small pile OF pickled radishes AND croutons IN THE middle OF a soup bowl. Carefully pour soup into warm bowls. Garnish with micro greens. 4582
4943
Directions: 1205
2 peaches, sliced IN wedges 5075
Cauliflower: 6118
Dressing: 7679
5650
1739
3473
Micro greens 3580
3260
1/4 cup plus 2 tablespoons rice wine vinegar 4221
Stir-fried Fruit AND Peach SorbetServes 8 TO 10 8681
Puree OF Sunchoke Soup with Pickled Red RadishesServes 4 9988
2. TO make THE cauliflower, blanch cauliflower IN boiling water with salt. Drain add pine nuts, currants, sunflower seeds AND onion. Pour dressing over THE salad, tossing lightly TO mix thoroughly. Chill FOR 1 TO 2 hours before serving. 1378
7212
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Start your vegan meal – or make a meal – with this silky sunchoke soup, created by renowned chef Thomas Keller, founder OF THE French Laundry IN Napa, California as well as Couchon, Bouchon Bakery, Per Se IN New York, and, most recently opened, Ad Hoc IN Yountville, California. 9561
1/2 cup granulated sugar 2659
1 cup plus 1 teaspoon sugar, divided 3367
Though many OF these high caliber professional chef recipes are complex, they give vegans the excitingly delicious opportunity TO impress their vegan friends as well as surprise THE vegan naysayers who believe vegan recipes are scant, bland AND unsatisfying. 3901
4 cups vegetable stock 2299
1. TO make THE dressing, IN a large bowl, mix vinegar AND sugar until THE sugar is dissolved. Whisk IN curry powder, salt AND pepper. Very slowly drizzle IN THE olive oil AND whisk into THE vinegar mixture until incorporated. Taste AND add more salt AND pepper if desired. Set dressing aside. 7105
1/4 teaspoon salt 30
More vegan recipesHealthy AND delicious vegan recipes 8600
Dessert by David Burke, restaurateur AND author OF Cooking with David Burke AND David Burke’s New American Classics. Sauteed fresh fruit infused with ginger AND lemongrass served with a peach sorbet makes FOR a lusciously sweet end TO a vegan meal – or any other meal, FOR that matter. 5543
2059
4 star fruit, sliced 2512
6464
1 cup pine nuts, toasted 1952
1/2 cup olive oil 2833
2 teaspoons curry powder or garam masala 5503
 Gourmet vegan recipesFollowing are three vegan recipes courtesy OF three OF Long’s well-respected, hand-picked professional chefs. 4836
Freshly ground black pepper TO taste 1525
4114
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Directions: 9027
2 pounds cauliflower crowns 4261
1 small piece gingerroot, peeled, boiled, julienned 5904
4 slices country bread 8320
3727
Cilantro leaves 7506
Professional photographer AND writer, Long worked with 25 OF today’s most respected chefs – many James Beard award-winners – TO create Great Chefs Cook Vegan, a veritable vegan cookbook that is nothing short OF gourmet. 3514
1/2 cup raw sunflower seeds 8147
1591
6571
2 mangoes, peeled, diced 1632
3. TO plate, mound salad onto plate IN a pyramid shape. Garnish with a few cilantro leaves. 3794
Peach sorbet, purchased 2619
6143
2 tablespoons kosher salt 2913
Curried Cauliflower with Currants AND Pine NutsServes 6 TO 8 7292
4 kiwi, peeled, sliced 4155
6224
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4 tablespoons blended oil (90% vegetable/10% olive) 6611
14 ounces sunchokes 8854
Imagine sinking your teeth into swoon-worthy vegan meals created by over two dozen OF today’s top chefs. Committed vegan FOR 30 years, Linda Long delivers such a delectable opportunity IN her vegan cookbook Great Chefs Cook Vegan.
Savor vegan recipes from world-renowned chefsBecause THE vegan diet centers around whole grains, vegetables, fruits, beans, nuts AND seeds, it lends itself TO being a clean, healthy way OF eating. However, it also lends itself TO a need for culinary creativity that results IN truly scrumptious meals that don’t leave THE vegan hungry FOR flavor AND satisfaction. 2125
1/4 teaspoon sea salt 4969
A side dish created by Cat Cora, author OF Cat Cora Cooks AND Cooking from THE Hip, this vegan recipe is simply scrumptious - tender cauliflower, crunchy nuts AND seeds, tossed IN a flavorful curry vinaigrette. Cat Cora is also THE president AND founder OF Chefs FOR Humanity AND is Bon Appetit magazine’s executive chef. 6438
Ingredients: 6718
1 small red onion, finely chopped 8534
Ingredients: 3087
1. Place radishes IN a medium glass bowl. Bring 2 cups OF water AND vinegar TO a boil IN a small pot. Dissolve 1 cup sugar IN liquid AND pour over radishes. Allow TO cool at room temperature AND strain. Slice TO desired shape. 2085
1 tablespoon kosher salt 7746
1. Heat a saute pan AND add oil, salt, gingerroot AND lemongrass. Cook a few minutes. Add pineapple, mangoes AND peaches AND cook until juices pull out. 8106
Vegan-friendly Apple Pie
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