The fall season is full of cookbooks here at The Experiment, and maybe we’re biased, but we think fall is the perfect time for testing out new dishes. From comforting soups to colorful vegan sushi and even gluten-free pizza, we’re pleased to share some delicious preview recipes from our upcoming cookbooks: Vegan Everything, Sushi Modoki, and No Gluten, No Problem Pizza!

Vegan Everything
By Nadine Horn and Jörg Mayer
Publishing: November 1
With Vegan Everything, whatever you may be craving for dinner tonight—pizza, burgers, quesadillas, ramen, dumplings, curries, falafel, jambalaya—you can make totally vegan, completely delicious, and faster than you’d have thought possible. From breakfast to dessert, Nadine Horn and Jörg Mayer have got you covered with 100 vegan versions of your favorite comfort foods, plus fun new inventions and healthy options that are perfect for everyday eating.

Winter Minestrone

Minestrone is a hearty soup, perfect for long winter evenings. Our version is also a great way to use up the ends of vegetables in your fridge.

• 1/2 bunch Swiss chard (5 ounces)
• 5 ounces cabbage
• 1 onion
• 2 carrots, peeled
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 quart vegetable broth
• One 14.5-ounce can diced tomatoes
• 11/2 cups ditalini or other small macaroni
• 1/2 cup drained canned cranberry or cannellini beans
• Salt and freshly ground black pepper

1. Cut the chard (including the stems) and cabbage into thin strips. Dice the onion. Slice the carrot into thin coins.
2. Heat the oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.
3. Add the thyme, oregano, cinnamon, and cloves and stir well. Add the carrots, chard, and cabbage and cook for 5 minutes, stirring frequently.
4. Add the broth, tomatoes, and ditalini. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the ditalini is al dente and the greens are tender.
5. Add the beans. Cook for 3 minutes more, until the beans are heated through. Season to taste with salt and pepper and serve.

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Sushi Modoki
By iina
Publishing: November 1

No food is more iconically Japanese than sushi. But as any vegan or vegetarian knows, there’s only so many cucumber rolls a person can eat! Enter Sushi Modoki—amazing, all-vegan re-creations of classic sushi rolls and bites. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into “fatty tuna,” mushrooms into “scallops,” and carrots into “salmon”—with mind-boggling results. Sushi Modoki is the ultimate guide to becoming a vegan sushi master.

Pink Roll
Makes 1 roll

The rule of thumb for making sushi rolls is to be careful not to use too much rice or filling. When using multiple fillings, assemble them in layers. This will show the beautiful layers when the roll is cut into pieces.

RED CABBAGE SLAW

• Scant 1½ cups shredded red cabbage
• ½ garlic clove, grated
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• ½ teaspoon salt
• Pinch of white pepper

MAKI

• One 8 × 7-inch nori sheet
• ¾ cup
• Basic Sushi Rice with added black rice
• 1/3 cup Shibazuke
• 1 ounce radishes or watermelon radishes (about 6 medium), julienned

1. To make the Red Cabbage Slaw, combine all the ingredients in a storage bag and seal it. Lightly knead the bag from the outside. Unseal and remove air from the storage bag, then seal it again. Refrigerate overnight. (This will make enough for two rolls and will keep for a week in the refrigerator.)
2. To assemble the futomaki, evenly spread the rice mixture on the nori. Since this is an inside-out roll, spread the rice over the nori without leaving any gaps at the edges.
3. Cover the rice with plastic wrap and flip it over onto the sushi mat so the nori is facing up.
4. Arrange the Red Cabbage Slaw, Shibazuke, and radishes in layers on the nori. Roll the mat but be careful not to roll the plastic wrap up inside. Set the roll aside for a couple of minutes, then cut to the desired size.

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No Gluten, No Problem Pizza
By Kelli & Peter Bronski
Publishing: November 12

For Kelli and Peter Bronski, pizza is a passion. So when Peter was diagnosed with celiac disease, they set out on a mission: to master the art of gluten-free pizza-making themselves. With insights from the best pizzaioli from Naples to New York City and beyond—and more than a decade of gluten-free recipe experience—they tested over one thousand pies in pursuit of the perfect gluten-free pizza. Now, they deliver the spectacular result!

Deep-Dish Spinach and Ricotta
Makes one 9-inch pizza

Chicago-style deep-dish pizza isn’t known for being light on the stomach. But this spinach and ricotta version comes reasonably close.

• 1 recipe Chicago Deep-Dish Dough
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 8 ounces baby spinach leaves
• 4 ounces thinly sliced provolone
• 6 ounces shredded low-moisture mozzarella
• ½ cup Ricotta
• 1¼ cups Marinara Sauce
• 2 tablespoons grated Parmesan

1. Set your oven rack in the middle position and preheat the oven to 425°F.
2. While the oven is preheating, make the Chicago Deep-Dish Dough and let it rise.
3. Meawhile, heat the oil in a large sauté pan over medium-high heat. Add the garlic and stir until fragrant, about 30 seconds. Add the spinach and sauté until wilted. Transfer to a colander and press with a spatula to remove any extra moisture.
4. To finish the pizza, after the dough has risen for 30 minutes, layer the provolone to fully cover the bottom of the dough. Distribute the mozzarella on top. Spread the spinach over the cheese. Dollop the Ricotta onto the spinach. Spread the Marinara Sauce over the spinach and Ricotta and sprinkle the Parmesan on top.
5. Bake for 35 minutes, or until the crust is deep golden brown. 6. Remove from the oven and allow to cool for 5 minutes, then slice and serve hot.

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Want more delicious recipes? Vegan Everything, Sushi Modoki, and No Gluten, No Problem Pizza will all be available in November!