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    Original Essays | July 14, 2015

    Joshua Mohr: IMG Your Imagination, Your Fingerprint

    When I was in grad school, a teacher told our workshop that if a published novel is 300 pages, the writer had to generate 1,200 along the way. I... Continue »
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      All This Life

      Joshua Mohr 9781593766030

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5 Local Warehouse Cooking and Food- Vegetarian and Natural
5 Remote Warehouse Cooking and Food- Vegetarian and Natural

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Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant


Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant Cover




1: Amuse-Bouches and Appetizers

At Candle 79, we have developed an array of amuse-bouches and appetizers to amuse the palate and tantalize the taste buds. You can create these dishes at home and serve them as a first course or as small bites from a buffet or passed-around trays. Whether made for a family meal, a special-occasion dinner, or a cocktail party, they are always welcome treats and pair beautifully with wine and drinks. From savory, nutty-flavored roasted artichokes and crunchy, bite-sized arancini to simple avocado salsa and homemade hummus, these healthy, tasty bites are great fun to make and share with loved ones, friends, and family.


Heirloom Tomato–Avocado Tartare

This vibrant tartare, made with a raw mushroom ceviche, avocados, and ripe, juicy heirloom tomatoes, pops with all the tastes of summer. It is wonderful as an appetizer served with tortilla chips or crackers (our favorite is raw flaxseed crackers) or as a side dish for a summer barbecue. It’s very popular with raw food enthusiasts and carnivores alike. 


1⁄4 pound oyster mushrooms, diced

1 shallot, thinly sliced

3 scallions, white and green parts, thinly sliced

3 tablespoons extra-virgin olive oil 

Juice of 2 lemons

Sea salt and freshly ground pepper 

1 pound heirloom tomatoes, seeded and diced

2 ripe avocados 

2 cucumbers, peeled, halved, seeded, and cut into 1⁄4-inch dice

Tortilla strips, for garnish (see page 30)

Sprouts or microgreens, for garnish


Serves 4 to 6 


In a small bowl, combine the mushrooms, shallot, scallions, olive oil, 2 tablespoons of the lemon juice, and salt and pepper to taste. 


Put the tomatoes in a large bowl. Halve the avocados. Carefully press the blade of a sharp knife into the pit, twist, and pull gently to remove. Cut 1⁄4-inch slices horizontally and vertically into the flesh of the avocados to make medium-sized squares. Scoop out the flesh with a large spoon and add it to the tomatoes, along with the diced cucumbers.


Add the mushroom mixture and the remaining lemon juice to the tomato mixture. Gently mix with a large spoon, making sure not to mash the avocado. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for 30 minutes to 1 hour.


To serve, present the tartare in a bowl. You can also offer individual servings: pack the tartare into a 2-inch ring mold to shape it, then remove the mold. Garnish with the tortilla strips and sprouts and serve at once.

Product Details

Pierson, Joy
Ten Speed Press
Freedman, Rory
Pineda, Jorge
Ramos, Angel
Cooking and Food-Natural Healing
Cooking and Food-Vegetarian and Natural
Publication Date:
Grade Level:
10.3 x 8.34 x 0.85 in 2.16 lb

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Related Subjects

Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Sports and Outdoors » Sports and Fitness » Sports General

Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant Used Hardcover
0 stars - 0 reviews
$30.00 In Stock
Product details 208 pages Ten Speed Press - English 9781607740124 Reviews:
"Publishers Weekly Review" by , "In this first cookbook, the chef and owners of Candle 79, Joy Pierson, Angel Ramos, and Jorge Pineda, share recipes from their acclaimed vegan restaurant in New York City. Their goal is to fuse healthy food with delicious eating, which is not the easiest thing to do when eschewing animal-based products. The main courses, which mostly rely on meat substitutes like seitan and tempeh, succeed by using intensely flavorful sauces such as red pepper-curry sauce or mint-cilantro chimichurri. Candle 79's salads are particularly well composed. Most have elaborate yet delicious dressings, such as cranberry sage dressing or a kalamata olive vinaigrette and unexpected components, such as crispy fried capers. A glossary of terms will help nonvegans and novices understand some of the more uncommon ingredients. Still, some recipes require items (like vegan chocolate chips) that may prove hard to get without ordering them online. Yet vegan or not, this is cooking done right: with a focus on herbs, spices, and inherently flavorful produce. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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