Saturday, November 22, 2014



Join us on our culinary adventure through our cookbook collection.  Our staff will post recipes reflecting various cultures and nutritional needs which will be cross-referenced to a specific cookbook and page in our collection(641.5). 


Come along with us and explore the wonders of how food can open your world to lifelong happiness and good health.



         In honor of: 

                          Celebrating and promoting Veganism throughout November.

The Leigh Valley Library System has a wonderful collection of vegan cookbooks with over 60 different authors contributing their delicious animal-free creations.

I've put together a list of popular authors, whom have multiple vegan titles in our library system.

Now for some of my picks of vegan recipes to honor World Vegan Month. 

Artichoke Hash Browns 

Cheesy Broccoli Soup in Sourdough Bread Bowls
      From "Chloes's Kitchen" @ 641.5636 C834c

Wild Rice Pilaf-Stuffed Peppers
     From "Vegan Holiday Kitchen" @ 641.5636 A881v

Chocolate Walnut Cake
     From "Crazy Sexy Kitchen" @ 641.5636 C311c

Check back each Friday in November 
for another set of vegan recipes. 
For full recipe description 

Artichoke Hash Browns
Adapted from :Chloe's Vegan Italian Kitchen. by Chloe Coscarelli, 2014, pg 34
3 tablespoons olive oil
1 (14-oz) can artichoke hearts, drained and sliced
2 garlic cloves, crushed
1/8 teaspoon crushed red pepper
1 pound frozen hash browns
sea salt
freshly ground black pepper

Heat 1 tablespoon of oil in a large skillet, over medium heat.
Saute artichoke hearts, garlic and red pepper for a few minutes. 
Add frozen hash brown and seasonings.
Add remaining oil.  
Cook until crispy, turning occasionally.

Yields: 4 servings


Cheesy Broccoli Soup in Sourdough Bread Bowls

Adapted from: Chloe's Kitchen. by Chloe Coscarelli, 2012, pg 51
2 tablespoons olive oil
1 onion, chopped
sea salt

2 cloves garlic, minced
2 cups vegetable broth
2 cups soy, almond, or rice milk
1 bunch broccoli, florets cut, stems trimmed, peeled and chopped
1/4 cup nutritional yeast flakes 
2 teaspoons lemon juice
freshly ground black pepper
8 regular sourdough loaves 

Preheat the oven to 350 degrees

Saute onion in oil until soft. Season with salt and pepper

Add broth, milk, and broccoli. Cover and simmer for 20 minutes until broccoli is tender.

Spoon out a small amount of broccoli floret and reserve.  Transfer the remaining contents of the pot to a blender and puree.  Return pureed soup to the pot and add the reserved broccoli.  Stir in nutritional yeast over low heat, then add the lemon juice.  Mix well

Slice top off of sourdough bread, hollow out the inside.  Brush oil on the inside of bowl.  Place bread bowls on a baking sheet and bake for 15 min, or until lightly brown on the inside.  Place bread bowl into a soup bowl and ladle the soup into the bread bowl and serve with the bread chunks.

Yields: 8 Servings


Wild Rice Pilaf-Stuffed Peppers
Adapted from: Vegan Holiday Kitchen by Nava Atlas, 2011, pg 91
2/3 cup wild rice, rinsed
1 vegetable bouillon cube
2/3 cup long-grain brown rice, rinsed
2 tablespoons olive oil
1 large red onion, finely chopped
1/2 cup finely diced celery
2 medium tart apples, such as Granny smith, peeled, cored, and diced
1/2 cup orange juice
2 scallions, green parts only, thinly sliced
pinch each: cinnamon and nutmeg
salt and pepper to taste
1/4 to 1/2 cup minced parsley
1/2 cup chopped pecans
6 medium red bell peppers
6 medium orange or yellow bell peppers

Preheat the over to 350.

In a medium saucepan, bring 3 3/4 cups of water and the wild rice with bouillon cube all to a boil, lower heat and simmer for 5 minutes.  Stir in the brown rice and cover.  Simmer until the water is absorbed, about 35 minutes.

Saute onion and celery in oil until the onion is golden.  Add apples and saute 5 more minutes. Stir in cooked rice mixture along with the juice, scallions, cinnamon, and nutmeg.  Season with salt and pepper. 

After 5 minutes of stirring over a low heat and in the parsley and pecans.

Cut the peppers in half lengthwise.  Remove the stems, seeds, and fibers.  Place on baking sheet lined with parchment paper.  Stuff the pepper halves generously with the mixture.  Cover loosely with foil and bake for 40 to 50 minutes, or until the peppers are tender but still retain their shape.  Serve at once.

Yields: 12 servings.

Chocolate Walnut Cake
Adapted from :Crazy Sexy Kitchen by Kris Carr, 2012, pg 265
Canola spray
1/2 cup walnuts, ground
1 cup unbleached white flour
2/3 cup whole-wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa powder
1/2 cup canola oil
1 cup maple syrup
4 ounces vegan sour cream
3/4 cup water

1/2 cup maple syrup
1/2 cup cocoa powder
1/2 cup Earth Balance butter
1/2 cup chocolate soy milk
1 teaspoon vanilla

1/4 cup finely chopped walnuts

Preheat oven to 350.

Spray an 8x8 baking dish or a 9" round pan with canola oil.

Grind walnuts in the food processor until they have a flour-like consistency, making sure not the grind them into a paste.  In a bowl mix walnuts, flour, salt, baking soda, and cocoa powder together. 

In another bowl cream together the canola oil, maple syrup and sour-cream, using a stand mixer or food processor.  Add water and mix again.

Combine the dry mixture with the wet mixture and stir until well mixed (do not over mix)
Pour into the prepared pan.

Bake for about 30 minutes.  Remove from oven and cool.

Blend all ingredients for frosting until creamy.

Frost the top and sides of cake. Sprinkle with walnuts and garnish with fresh raspberries. 

Yields: 6 Servings


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