The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest by Jere Gettle and Emilee Gettle and Adeena Sussman

Search this book for Recipes »

  • Apple fritters (page 22)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Fried doughs; Frostings & fillings; Snacks; Vegan
    • Ingredients: vegetable oil; bread flour; tart apples; active dry yeast; confectioner's sugar; evaporated cane sugar
    show

  • Pink Pearl applesauce (page 23)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Vegan
    • Ingredients: tart apples; agave nectar
    show

  • Apple-raisin samosas (page 24)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Pies, tarts & pastries; Snacks; Cooking for a crowd; Indian; Vegan
    • Ingredients: all-purpose flour; coconut oil; onions; garam masala; mustard seeds; dried red pepper flakes; fresh ginger; apples; golden raisins; vegetable oil
    show

  • Heirloom apple pie (page 26)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Pies, tarts & pastries; Dessert; Vegan
    • Ingredients: all-purpose flour; coconut oil; apples; heirloom apples; ground cinnamon; sanding sugar; evaporated cane sugar; coconut milk
    show

  • Preserved spiced apricots (page 28)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: apricots; cinnamon sticks; whole star anise; evaporated cane sugar
    show

  • Stewed apricot cobbler (page 29)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; Cooking for a crowd; American; Vegan
    • Ingredients: canned apricots; all-purpose flour; coconut milk; coconut butter; evaporated cane sugar
    • Accompaniments: Coconut whipped cream
    show

  • Oven roasted artichokes, lemon wedges, and bull's blood beets over shredded beet greens (page 30)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: bull's blood beets; bull's blood beet leaves; artichokes; garlic; thyme sprigs; lemons
    show

  • Shaved asparagus and arugula salad with coconut-lime dressing (page 32)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: asparagus; arugula; heirloom cherry tomatoes; coconut milk; limes; agave nectar
    show

  • Asparagus and shiitake stir-fry with peanut sauce (page 33)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Rice dishes; Sauces, general; Stir-fries; Main course; Spring; Vegan; Vegetarian
    • Ingredients: peanut butter; seasoned rice vinegar; dark agave nectar; soy sauce; fresh ginger; chile paste; sesame oil; shallots; asparagus; red bell peppers; shiitake mushrooms; cooked jasmine rice; garlic
    show

  • Peanut sauce (page 33)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Sauces, general; Asian; Vegan; Vegetarian
    • Ingredients: peanut butter; seasoned rice vinegar; dark agave nectar; soy sauce; fresh ginger; chile paste; sesame oil
    • Accompaniments: Vegetable tempura with Thai basil
    show
  • Vegetable tempura with Thai basil

    Vegetable tempura with Thai basil (page 35)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Fried doughs; Main course; Spring; Japanese; Vegan; Vegetarian
    • Ingredients: vegetable oil; all-purpose flour; seltzer water; Thai basil; paprika; broccoli; onions; garnet yams; cauliflower
    • Accompaniments: Peanut sauce; Sweet Thai chili sauce
    show

  • Pickled chili-garlic green beans (page 36)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: white vinegar; dried red pepper flakes; garlic; black peppercorns; dill sprigs; green beans; kosher salt
    show

  • Edamame hummus (page 37)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Dips, spreads & salsas; Middle Eastern; Vegan; Vegetarian
    • Ingredients: edamame beans; silken tofu; ground cayenne pepper; tahini
    show

  • Szechuan green beans (page 38)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Rice dishes; Sauces, general; Main course; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: soy sauce; tamarind paste; green beans; fresh ginger; cooked jasmine rice; red Thai chiles; Thai sweet chile sauce; chile flakes; garlic
    show

  • Tamarind sauce (page 38)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: soy sauce; dried red pepper flakes; Thai sweet chile sauce; tamarind paste
    show

  • Grilled beets (page 39)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Grills & BBQ; Side dish; Vegan; Vegetarian
    • Ingredients: beets; yellow beets
    • Accompaniments: Green goddess dressing
    show

  • Green goddess dressing (page 40)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Dips, spreads & salsas; Dressings & marinades; Cooking ahead; Vegan; Vegetarian
    • Ingredients: lemons; raw cashew nuts; herbs of your choice; nutritional yeast flakes
    • Accompaniments: Grilled beets
    show

  • Watermelon radish and yellow beet salad with lemon and mint oil dressing (page 41)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Dressings & marinades; Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: mint; olive oil; lemons; yellow beets; watermelon radishes
    show

  • Mint oil dressing (page 41)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: mint; olive oil; lemons
    show

  • Blackberry-raspberry oatmeal bars (page 42)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Brownies, slices & bars; Dessert; Vegan
    • Ingredients: coconut oil; vegan butter; whole wheat pastry flour; old-fashioned oats; raspberries; blackberry jam; evaporated cane sugar; Sucanat
    show

  • Blackberry jam (page 43)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: blackberries; evaporated cane sugar
    • Accompaniments: Curry scones
    show

  • Blueberry pancakes (page 44)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Summer; Vegan
    • Ingredients: soy milk; unbleached all-purpose flour; egg-free egg replacer; coconut oil; blueberries
    • Accompaniments: Spiced blackberry syrup
    show

  • Spiced blackberry syrup (page 45)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Sauces for desserts; Cooking ahead; Summer; Vegan
    • Ingredients: blackberries; bay leaves; black peppercorns; cardamom pods; cinnamon sticks; evaporated cane sugar
    • Accompaniments: Blueberry pancakes
    show

  • Strawberry ice cream (page 46)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Ice cream & frozen desserts; Dessert; Vegan
    • Ingredients: firm silken tofu; evaporated cane sugar; soy milk; strawberries
    • Accompaniments: Rhubarb crisp
    show

  • Broccoli pad Thai (page 47)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Thai; Vegan; Vegetarian
    • Ingredients: tamarind concentrate; Sucanat; soy sauce; Sriracha sauce; Thai rice noodles; sesame oil; extra-firm tofu; shallots; napa cabbage; broccoli; bean sprouts; dry-roasted peanuts; limes; vegan fish sauce
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Apple-raisin samosas

    • ellipsis on March 11, 2022

      Delicious. Used a store-bought frozen pie crust, and a Dash mini pie maker, and used the Samosa filling to fill the mini pies for a savory entrée. Also used the filling to fill hand pies made with hot water pie dough.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1401310613
  • ISBN 13 9781401310615
  • Linked ISBNs
  • Published Oct 11 2012
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Hyperion Avenue
  • Imprint Hyperion

Publishers Text

Tired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook.

With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin--with several plucked from the family's own fabulous restaurant--and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen.

Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits.

Some of the recipes you'll love . . .

Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie.

Other cookbooks by this author