The Vegan Gourmet

By Rona Berg / February 13, 2017

A fine-art book filled with 800 elegant vegan recipes

Vegan Cuisine, by top vegan chef Jean-Christian Jury (teNeues Publishing), is a gorgeous coffee-table tome, in every good sense of the word.

The perfect gift for an elegant vegan, or anyone—plant-based or not—who enjoys cooking beautiful, flavorful food, this cookbook, with over 800 recipes and exquisite images by renowned food photographer Joerg Lehmann, presents a lifelong love of fresh, vibrant, vegan flavors, and will be savored for many meals to come. teneues-usa.com

REPRINTED WITH PERMISSION FROM VEGAN CUISINE, COPYRIGHT 2016
By JEAN-CHRISTIAN JURY & JOERG LEHMANN.
PUBLISHED BY TeNeues.
PHOTOGRAPHY COPYRIGHT 2016 BY JOERG LEHMANN

Zucchini Carpaccio with Fresh Basil

2 large zucchini, peeled and sliced
carpaccio thin using a mandoline slicer
4 ounces basil leaves, washed and dried
1 generous cup vegan Parmesan cheese
6 tablespoons toasted pine nuts
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper

Slice the zucchini very thinly using a mandoline (or carefully by hand). Arrange the slices in shallow dish. Distribute the basil leaves, vegan Parmesan and pine nuts over the zucchini, season to taste with salt and pepper, and drizzle with the olive oil and lemon juice. Cover the dish with plastic wrap and refrigerate. Marinate for at least 3 hours before serving.

Dressings and Sauces 

Apricot Ginger Dressing

3⁄4 cup dried apricots

1⁄4 cup grated fresh ginger

Juice of 2 oranges

1⁄2 cup water

2 tablespoons apple cider vinegar

1 tablespoon tamari or soy sauce

2 tablespoons olive oil

Blend all ingredients in a blender or food processor at high speed until smooth and creamy. Chill in the refrigerator for 2 hours before serving.


Orange Emulsion Dressing

Juice of 2 oranges

Juice of 1 lemon

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

5 tablespoons olive oil

1 teaspoon cayenne pepper

Grated zest of 1 orange

Salt and black pepper

In a small saucepan, bring the orange juice to a boil. Reduce heat and simmer for
2 minutes. Add the lemon juice, vinegar, mustard and olive oil and whisk to blend. Stir in the orange zest and cayenne pepper and season to taste with salt and black pepper. Remove from heat and set aside to cool for 20 minutes. Using a high-speed blender or food processor, blend at high speed until creamy.


Tahini Lemon Sauce

2 tablespoons tahini

2 tablespoons lemon juice

1 teaspoon ground cumin

1⁄2 ripe avocado, peeled and sliced

1 shallot, peeled and sliced

1 garlic clove, peeled and minced

2 ounces baby spinach

1⁄4 cup chopped fresh parsley

Salt and pepper

Blend all the ingredients plus 2 tablespoons water in a blender or food processor at high speed until creamy. Adjust the consistency with extra water as needed and chill in the refrigerator for 2 hours before serving.

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Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg

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