The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude

The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude

Brian L. Patton

Language: English

Pages: 256

ISBN: 1608680452

Format: PDF / Kindle (mobi) / ePub


Are you craving a way to eat killer food without killing yourself, animals, or the planet? Is your brain bloated from watching cooking shows that present recipes you’re never, ever going to make? Have you been searching for a way to prove to your friends that vegan food can be just as delicious, hearty, and satisfying as the meaty meals they’re accustomed to? Then this is the book for you.

Of his journey from watching food porn on his parents’ couch to cooking in Hollywood kitchens to becoming vegan, author Brian Patton writes:

My roommate said he didn’t know what made me a bigger loser: that I was painstakingly preserving episodes of 30 Minute Meals or that I was trying to conceal their existence by labeling them Star Trek....Once I discovered that I could not only survive but thrive without taking the life of another being, I was sold. I was a vegan. For good.

And that’s how an “ordinary dude” became the Sexy Vegan and started creating “extraordinary food” with a decidedly real-meal appeal. On every page, Brian proves that seriously good food needn’t be too serious.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drain and let drip-dry in a colander for 2 to 3 minutes. Set aside. In a large skillet, heat the oil over medium-high heat. Add the scallions, bell pepper, potato, and a pinch of salt, and saute for 4 to 5 minutes, until the potato begins to brown. Crumble the drained tofu into a scramble-esque texture, add it to the pan, and toss. Let the tofu mixture cook on one side for 4 to 5 minutes, or until it begins to brown. Add the scramble seasoning, and toss everything together. Let it cook for 3 to 4

defensive position and prepare for battle. Makes 6 sliders 4 teaspoons extra-virgin olive oil One 8-ounce package tempeh, cut into six 2-inch-by2-inch-by-4-inch squares 1 red onion, thinly sliced 2 cup bourbon 1 teaspoon brown sugar 1 cup vegetable stock 2 teaspoons arrowroot dissolved in 1 teaspoon water (see WTF, page 69) Salt and pepper 3 tablespoons Smoked Cheddar Sauce (optional), warmed 6 mini buns (about 2 inches wide), halved 4 packed cup baby spinach 1 Roma tomato, cut into 6 slices

wouldn’t be able to do as a people. Pretty awesome stuff. I have one piece of advice before we start with the pizzas: GET A PIZZA STONE! It is a flat firebrick stone that mimics the hot surface of a pizzeria oven. It’ll cost you about 40 bucks and last a lifetime. Using it is easy, but you do need to preheat it for 40 minutes or so at 450°F. All the pizzas in this chapter are baked at 450°F as well. You should also get a pizza peel, which is that giant spatula they use to take the pizzas in and

the dough to expand but making the packet tight enough that the foil will not open as it expands. Using a steamer basket, steam for 45 minutes, then remove the dough from the foil and let cool. The Sexy VeGan CookBook Preheat the oven to 450ºF. Have a baking sheet lined with foil and lubed up with 1 teaspoon of oil standing by. On a wide plate, spread the ground potato chips. In a small bowl, whisk together the flour and water to make a batter. Dip each piece of seitan in the batter, let the

garlic powder 4 teaspoon pepper 1 tablespoon extra-virgin olive oil Cut the block of tofu into 2-by-3inch pieces. Then cut the pieces into 8-inch-thick slices. (If you want to get fancy, you can use a round cookie cutter or pint glass to cut circular slices, but that will leave excess that will go to waste.) In a small bowl, whisk together the tamari, liquid smoke, maple syrup, paprika, garlic powder, and pepper. Pour the mixture into a large zip-top bag, add the tofu slices, gently slosh them

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