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    Fresh: New Vegetarian and Vegan Recipes from the Award-winning Fresh Restaurants
    Fresh: New Vegetarian and Vegan Recipes from the Award-winning Fresh Restaurants
    Fresh: New Vegetarian and Vegan Recipes from the Award-winning Fresh Restaurants
    Ebook340 pages2 hours

    Fresh: New Vegetarian and Vegan Recipes from the Award-winning Fresh Restaurants

    By Ruth Tal and Jennifer Houston

    3.5/5

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    About this ebook

    More nutritious, modern, and utterly delicious recipes from Freshthe award-winning restaurant chain in Canada Longtime patrons of Fresh know what to expect: scrumptious meatless meals made from all-natural, wholesome ingredients, full of exotic flavours and energy-boosting nutrients designed to make them feel incredible. In their new cookbook, founder Ruth Tal and co-owner and head chef Jennifer Houston offer Fresh fans even more recipes from their enticing and healthy menu. Loaded with nutritious recipes as well as tips on maintaining a healthy and balanced vegan/vegetarian diet, Fresh balances good eating with great taste on every page.

    For born food lovers or lovers of the new and trendy restaurant scene, the book also re-creates the dining experience at Fresh, with dozens of colour photographs that showcase the restaurant's funky urban decor.

    • Fresh has been featured on Food Network's Best of Show as one of the top juice bars in North America and named one of Toronto's top 20 influential restaurants of the past 20 years by Now magazine.
    • The authors' previous book, reFresh, was a North American bestseller.
    • Fresh offers 150 new recipes for smoothies, salads, sandwiches, and other delights

    A cookbook designed to make healthy eating a daily inspiration, Fresh brings the revitalizing creations of the award-winning Fresh restaurants right into your kitchen.

    LanguageEnglish
    PublisherHarperCollins
    Release dateAug 27, 2013
    ISBN9781443427272
    Fresh: New Vegetarian and Vegan Recipes from the Award-winning Fresh Restaurants
    Author

    Ruth Tal

    In 1990, after travelling the world extensively for seven years, RUTH TAL returned to Toronto intending to attend university. Instead, after being inspired by the growing trend of juice bars and healthy eating, Ruth created Juice for Life. She dreamed of opening a vegetarian food and juice bar where people would feel accepted and satisfied no matter what their lifestyle or eating preferences. Now, over twenty years later, Juice for Life has evolved into Fresh. With four Toronto Fresh locations well established, Ruth is now able to take the Fresh concept far and wide. In addition to co-owning Fresh with her two business partners, she now helps others around the world achieve their own dreams of feeding local hungry patrons looking for veggie options, consulting with them and drawing on her two decades of experience in the natural food, juice and vegan/vegetarian restaurant industry.

    Read more from Ruth Tal

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    Reviews for Fresh

    3.5/5

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    • 5/5
      I was a bit leery about buying this cookbook at first, since it's about half juices and I wanted a food-focused cookbook, but I'm glad I did. The recipes are mostly standard, hearty vegan fare with a nice twist - the rice bowls with an unexpected sauce paring, or the soups with a neat twist. I quite like it, and the food is all stuff that's easy to make but really satisfying.

    Book preview

    Fresh - Ruth Tal

    We Are Fresh

    Fresh is now a 150-person operation. This cookbook is written by the two of us, but the Fresh community goes way beyond just us. We have a huge team of staff, suppliers, and customers who make Fresh and the Fresh cookbooks a success.

    Our managers, cooks, juicers, dishwashers, prep cooks, servers, hosts, cashiers, night cleaners, bookkeeper, and, of course, our partner, Barry, are the ones who keep the three locations running. Our staff members form their own little families within the whole: living together, and bringing their siblings, girlfriends, boyfriends, and best friends to work at Fresh. Staff work for us, go away to school, come back to work, go away for another job—or sometimes stay forever. We have some staff who have worked at Fresh for ten-plus years now, and that kind of commitment is very special in this industry.

    The Fresh staff is diverse, but everyone is brought together by their commitment to hard work. By working side by side, they end up knowing each other’s music, hearing each other’s stories, taking up each other’s causes, and always having each other’s backs.

    Fresh is constantly evolving, and it is our managers and staff who initiate ever better and more efficient ways of doing things. Fresh has seen a lot of changes and developments over the years. As we’ve grown, we’ve seen many faces come and go, and we are truly thankful to all of those who have contributed to our success.

    The second branch of the Fresh family is our suppliers, who provide us daily with the raw ingredients that we turn into the Fresh menu. They work with us to bring the best the earth has to offer to the table, and we couldn’t do it without their tireless efforts.

    And finally, there’s the biggest group of all, the Fresh customers, who, as well as being faithful to old standbys, explore new menu items with us, forgive us when we make a mistake, and share their passion for Fresh with their friends and families. They’re loyal and honest, sharing their comments and feelings in order to let us know what we’re doing right and to make us better. They speak our language, talking about Green Goddesses and Lung Lovers as though they are the most common things in the world. Some have been with us since the very beginning, some are just discovering Fresh, and many have had their first-ever vegetarian meal with us. To all of you, we are so grateful.

    Together, we are Fresh: owners, staff, suppliers, customers, and you, the readers.

    We hope that this latest collection of Fresh recipes inspires you and makes you feel a part of the Fresh community. In this book you will find what we think are our most inspired and exciting recipes yet. We are so happy to see vegan and vegetarian food being embraced by a wider population than ever before. And as its health and environmental benefits become validated and more widely accepted, it is even becoming a bit glamorous! Juicing and vegetarian cooking is getting further and further away from the old stereotypes as the years pass. As the meatless movement gains momentum worldwide, we are thrilled to be a part of it.

    Thanks for being a part of Fresh, and please let us know how you enjoy these new recipes at feedback@freshrestaurants.ca. We would love to hear from you.

    Jennifer and Ruth

    Fresh Food

    My Path to Your Kitchen

    Looking back, I realize I’ve always been slightly obsessed with food. I still have my childhood diaries in which I listed whatever we had for dinner that night and graded it. Shepherd’s pie C+. Lasagna A–. And so on. If you read the diary I kept about my family’s trip to the Maritimes when I was 10, you wouldn’t learn very much about the sights, but you would know what we had for breakfast, lunch, and dinner every day! And I quote: For breakfast, Liz [my sister] and I had a delicious pancake, it was huge—as big as a plate. It was like a crêpe and the edges were all nice and crispy. I still remember that pancake to this day. I’m not sure what most 10-year-olds write about in their diaries, but I doubt that there’s a kid-style restaurant review on each page. The fact that I ended up cooking for a living shouldn’t have come as such a surprise to me, but it did.

    Although my very first job at the age of 15 was actually in a fast-food restaurant, I didn’t cook in a restaurant again until I was 27, when I worked a shift in the kitchen at the pub where I was bartending and waitressing. From the minute I set foot in the kitchen, I knew that it was where I wanted to be. Within a year, I was at cooking school. Soon after, my friend Chris and I moved to Scotland.

    Until then, I had mostly been cooking with meat, and vegetarianism wasn’t even on my radar. In Scotland I got a job at a vegetarian restaurant and that was that. I became vegetarian almost right away. When I moved back to Toronto, I started working at Fresh (then called Juice for Life), and I knew that this style of cooking was what I had been looking for. At cooking school, the goal was generally to work in fine dining, but I knew that casual food was much more up my alley because it was what I liked eating. I’m not sure why it took me until I was 28 to realize that I should be cooking for a living. But as soon as I did, I never looked back. When you find what you should be doing, you know it. And as soon as I started cooking vegetarian, I really knew that I had found my niche.

    I think everyone’s tastes change and evolve over the years, and I am no different. There is one side of me that is a total junk food lover, but the older I get, the less tolerance I have for it. Now when I have sugar or junk food, I need a nap half an hour later. The other side of me loves healthy food—beans, veggies, and everything we offer at Fresh. When I was on holiday in Jamaica a couple of years ago, I was very excited to find chickpeas at the salad bar. I never thought I would be so into chickpeas until I couldn’t have them for a while! Now, more than ever, I am attracted to whole foods because I know they will make me feel good.

    There are many reasons to be vegetarian, and I realized recently that I’m not vegetarian because I don’t like the taste of meat, I’m vegetarian because I don’t like everything that goes along with eating meat, like the cruelty, the harm to the environment, and all the other ethical implications. So I have made it my goal to prove to people who still eat meat that it is not the meat that makes the meal good. I hope that if people realize they can have a great taste experience without the meat, they will be more likely to go vegetarian at least part of the time, and that’s a start.

    I think the fact that I love mainstream flavours helps me to make vegetarian food that appeals to everyone. At Fresh, I try to make dishes that will appeal to both a junk food lover and a health food lover. I’m trying to take vegetarian food and make it crave-able. After all, I think as long as something tastes delicious, it doesn’t matter if it’s vegan or not. I proved this to myself a couple of years ago when I stayed with my dad while my mum went on holiday. My father, a quintessential meat-and-potatoes man, had recently suffered a stroke and wasn’t able to cook for himself. I knew that this was going to be my biggest challenge yet: I was going to feed him a vegan diet and see how he liked it. Every time I put a plate in front of him, I waited for him to say something about missing the meat, but he never did. He loved the food! This proved to me that as long as a vegan meal tastes great, it can satisfy even the most diehard meat eaters.

    In this book, I’ve tried to focus on showing you how to use dark green leafy vegetables as much as possible. It seems to me that whenever you read an article or see someone on TV talking about nutrition, they always say that you should get more dark green leafy vegetables into your diet, but I have a feeling that everyone just ignores it because they don’t know what to do with greens. I did a quick little survey among my friends and it turns out I was right. I have tried to get leafy greens into as many recipes as possible so that you will be more comfortable using them and will get into the habit of always having them in the fridge.

    This book is different from our previous ones in a couple of ways. This is the first time we have included non-vegan recipes in our cookbooks. On our menu, all the items are vegan, but our retail fridges stock salads and sandwiches that contain dairy, and we’re sharing those recipes this time around. Second, some of the dishes in this book aren’t available in the restaurants. They are my fantasy-menu items, the ones I would love to put on the menu if I could—if we had unlimited staff and time. Because we make almost everything ourselves, and there are only so many hours in the day and so many people we can fit in our kitchens, we can’t offer every single thing that I dream up. Not that any of these recipes are difficult, but some of them just wouldn’t fit into the restaurants’ flow. Lots of the recipes in this book are from our menu, but it was very exciting for me to be able to create whatever I wanted to without thinking about whether or not we could actually execute it at Fresh. That’s why I’m so glad to have this forum to share both the way I cook at home and how I cook for Fresh.

    The most gratifying result of our previous cookbooks are the e-mails I get from people saying that they actually use and enjoy the recipes. When I’m creating them, I’m thinking about you at home; I try to anticipate any questions that might arise, so that making these recipes is easy and a pleasure for you. I hope I have succeeded and that you will really use this book. I like to imagine it lying open on your counter, splattered with food and dog-eared—that’s my goal.

    Jennifer

    In the Kitchen

    EQUIPMENT

    To make the recipes in this book, you’ll need just a few pieces of equipment.

    Immersion blender

    I use an immersion blender, also known as a hand blender or stick blender, all the time, especially for blending soups, because you can do it right in the pot, while they’re still hot.

    Julienne peeler or turning slicer

    It’s worth getting a julienne peeler for long, shredded veggies. If you try to grate vegetables on a box grater, you’ll end up with little shreds that don’t have much visual appeal. At Fresh, we use a turning slicer, also known as a spiralizer, which costs about $100. A good option for home use is a julienne peeler. Although it doesn’t produce the super-long curly strands that a turning slicer does, a julienne peeler produces beautiful strands and costs only about $10.

    Tongs

    I don’t understand how people cook without tongs—I can’t live without them. Visit a restaurant supplier and choose the simplest metal tongs. Look for ones without a locking mechanism at the top and with flat points—not scoop-shaped—that meet up perfectly when squeezed together. They should cost only a few dollars.

    Cheese plane

    Using a cheese plane is the best way to get really thin slices of cheese—you’ll never get them thin enough with a knife. It is

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