Veganomicon: The Ultimate Vegan Cookbook Read Online Free

Mediterranean and Middle Eastern. We use extra-virgin for almost everything, but the purist might want to use cheaper virgin or blended oils for frying (even though people have been shallow-frying in good olive oils for as long as it’s been made, it can be used for longer or deeper frying. The key is to use low to medium heat, never, ever high heat!).
     
     
    Grapeseed oil: A light, nearly colorless oil made from pressed grape seeds. We love it in salad dressing because it has the thickness and body of olive oil, but a neutral taste. While it isn’t an essential thing to have, it should be the first item you purchase once you’ve decided to broaden your oil horizons. It’s a bit pricier than canola oil, but not as expensive as olive oil and it’s available in most health food stores and, increasingly in regular old supermarkets.
     
     
    Peanut oil: Another stock oil in our pantries, peanut oil is a must when cooking many things Asian, as it’s often that little touch of authentic flavor that missing from homemade stir-fries and curries. Its high smoke point also makes it perfect for frying.
     
     
    Toasted sesame oil: We don’t usually use this oil to cook with, but it adds a fragrant sesame taste to finished dishes and salad dressings. Regular sesame oil can be substituted for toasted but the flavor will not be anywhere as intense.

PANTRY SUNDRIES
     
    Why say “other stuff” when you could say sundries?
    Dried Beans: It’s worth making a pot of beans every now and then; we keep on hand the usual suspects that are also listed in the canned section. They’re incredibly economical and the flavor is superior to the canned stuff. It’s helpful to buy them in bulk and store them in one-pound increments for quick and easy measuring and cooking. Quick-cooking beans such as lentils and split pea are an absolute, economical must for soups during those cold winter months when you’re saving up all your money to buy a sled or pay your health insurance. (For information on specific beans, see our bean-cooking section, page 42.)
     
     
     
    Grains: Ditch that dusty old box of instant rice! We keep a variety of whole grains in airtight jars in our cupboards, and use them in lots and lots of Veganomicon recipes. (See page 37 for how to cook some of our favorites.)
     
     
    Nutritional yeast: Not to be confused with brewer’s yeast or any other kind of yeast, “nooch” (as we call it) is great to add an umami (savory) taste to sauces or just to sprinkle on rice and beans. We don’t use it in too many Veganomicon recipes because it’s hard to find and people tend to love it or hate it. Most commonly, this mustard-colored yeast comes in flake form, and that is what we call for in our recipes. But sometimes you’ll find it in powdered form, which is just ground-up flakes. If you can only find the powdered kind, reduce every ¼ cup called for by a tablespoon.
     
     
    Nuts: Always have slivered or sliced almonds and walnuts on hand for pesto and to create texture in casseroles and sauces. Nuts are also great toasted in salads, breaded on tofu, and of course for all kinds of baked goods and desserts. If you are going to be storing them like a human-squirrel for months and months, keep them in the freezer. Other nuts we like to have around: cashews, hazelnuts, pecans, peanuts (which are actually botanical beans), and pine nuts.
     
     
    Seeds: Any seed that goes on a bagel should also have a place in your pantry. Toasted sesame and black sesame seeds go a long way toward providing flavor to our dishes, as well as adding drama to the presentation. We also keep flaxseeds in the refrigerator, either in ground or whole form, for baking and sometimes for sprinkling onto our oatmeal.
     
     
    Pastas: Keep a few boxes around of pastas of all shapes and sizes. We don’t need to remind you what it’s good for! (See our pasta section, page 188, for different types that we like.)

WINES AND VINEGARS
     
    A snotty person once said