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VEGAN DINER

VEGAN DINER
Classic Comfort Food for the Body & Soul

by Julie Hasson
Running Press
April 2011
$19.95/paperback
full-color photos
ISBN-13: 978-0762437849

Contact: Dalyn A. Miller
617.504.6869
dalyn@dalynmillerpr.com

VEGAN DINER: Classic Comfort Food for the Body and Soul is Julie Hasson’s answer for the Vegans among us who don’t want to give up the diner food we love. In chapters covering everything from Breakfast through Dessert, Hasson offers up a variety of mouthwatering diner recipes without the meat and dairy. Inside readers will find recipes like Orange Cornbread Waffles and Old-Fashioned Rice Pudding. Readers will even find Julie Hasson’s own “Blue Plate Special!” And as a preface to the recipes the book also includes a “Vegan Pantry” list with all the ingredients one will need and a list of “Special Equipment.”

So perch yourself atop the closest swivel stool or slide into your favorite Naugahyde booth with a copy of VEGAN DINER. The fluorescent lighting above or the flashing neon in the window should provide plenty of light for you to flip through this comprehensive guide to making your own beloved diner favorites at home, without the meat and dairy. The waitress will be along with a coffee refill any moment now.

About the Author

Julie Hasson has shared her expertise through articles and recipes for well-known magazines including Bon Appétit, Cooking Light, and Vegetarian Times, as well as in numerous newspaper and web articles. She has done numerous television appearances around the country. Her previous books include 125 Best Cupcake Recipes, 125 Best Chocolate Chip Recipes, and 300 Best Chocolate Recipes.

Orange Cornbread Waffles

Cornmeal gives these waffles a deliciously buttery flavor and a nice and crunchy texture. They are delicious topped with strawberry sauce or agave nectar and whipped Earth Balance or any vegan margarine.

Makes about 8 Belgian-style waffles

1 cup unbleached all-purpose flour
3/4 cup yellow cornmeal
1/4 cup yellow corn flour (not cornstarch)
2 tablespoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon fine sea salt
3/4 cup orange juice, preferably fresh-squeezed
3/4 cup soymilk
1 tablespoon canola oil

Preheat waffle iron, and mist with nonstick spray, or alternatively, use a pastry brush to lightly coat with oil.

In a medium bowl, whisk together flour, cornmeal, corn flour, sugar, baking powder and salt.

In a separate bowl, mix together orange juice, soymilk and canola oil, and add to flour mixture, stirring just until combined.

Scoop batter with a 1/3 cup measure (or smaller, depending on your waffle iron) onto the iron, and cook according to manufacturer’s directions. Repeat with remaining batter and serve.

TIP: Remember to spoon your flour into your dry measuring cup, scraping the top with a knife or a skewer. Never scoop your flour directly from the canister, as you can wind up with much more flour than you need.

Old-Fashioned Rice Pudding

When my kids were young, I used to make them this rice pudding for breakfast. They both had a hard time with their “r’s” when they spoke, so instead of calling it rice pudding, they would call it “wice pubbin.” Many years later, we still refer to it as wice pubbin.

Makes 4 to 6 servings

1 cup medium-grain sushi rice (such as calrose)
1/2 cup raisins, optional
1-1/2 to 2 cups soymilk or almond milk (plain or vanilla), or as needed
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
Freshly ground cinnamon

In a large saucepan over medium heat, combine 2 cups water, rice, and raisins (if using), and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes. Remove the cover.

Add 1 cup of the soymilk and the sugar to the cooked rice, stirring until combined. Return the saucepan to stove. Cook over medium heat, stirring often. Continue adding more milk as the pudding cooks and thickens, stirring as needed. Cook for 15 to 20 minutes, or until the pudding is very thick and creamy. If the pudding is too thick, stir in a little more soymilk as needed to thin slightly. Remove the saucepan from the heat and stir in the vanilla. Scoop the pudding into serving dishes and sprinkle with ground cinnamon. Refrigerate pudding until ready to serve.

Variation: Rice pudding naturally lends itself to many different flavor combinations. Although the traditional diner-style is vanilla with cinnamon, try playing around with different variations. Here are some of my favorites: A sprinkle of freshly ground nutmeg adds a sweet eggnog flavor, a dash of almond extract (and a garnish of toasted almonds) gives the pudding a lovely almond flavor, dried cherries instead of the raisins gives it a more modern edge and chopped candied ginger adds some zing.

This recipe may be reproduced with the following credit:
Recipe from VEGAN DINER by Julie Hasson (Running Press, April 2011, $19.95/paperback)

Categories : Spring 2011

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