The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite Into Happy Hour

John Schlimm, Editor
John Schlimm. Da Capo Lifelong, $17 trade paper (176p) ISBN 9780738215075
Open Ebook - 177 pages - 978-1-281-67694-8
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Schlimm (The Ultimate Beer Lovers Cookbook) puts his boozy cooking experience to work in this collection of vegan recipes that incorporate alcohol for added depth. Yes, there are Jell-O shots (made here with a vegan-friendly gelatin substitute), salads, and hummus, but there are also a handful of soups (Roasted Yellow Pepper with cognac), six sorbets, and flavor-packed roasted potatoes with rosemary, horseradish, Dijon mustard, and cayenne tossed with vodka and vermouth to keep them crispy. Though recipe titles are often cringe-worthy ("Hey, Baby! Artichokes," anyone?), his recipes are often spot-on and don't require too many arcane or hard-to-source ingredients. Moreover, the addition of alcohol to his dishes–Bottom's Up VegeBean Stew employs a dark beer for added oomph, Triple Sec is added to a blueberry pie as well as homemade granola–truly serves a purpose other than novelty. Though the book feels padded in terms of page count (there are many gorgeous full-page images), Schlimm's efforts will pay off for vegans, as well as their omnivorous guests. (Nov.)
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