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Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck Paperback – May 5, 2015
|New from||Used from|
Everything tastes better with bacon. Now you can enjoy that salty, smoky, crispy yum made with healthy plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with decadently delicious bacony flavor. Not only that, but these tasty plant-based bacons are low in fat and cholesterol-free. Learn more | See related books
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—Isa Chandra Moskowitz, author of Isa Does It
“Adam’s unique, crazy, and genius take on vegan food makes both omnivores and herbivores stand up and cheer!”
—Chloe Coscarelli, author of Chloe’s Vegan Italian Kitchen
“As a classically trained chef and omnivore, I’ve always known that vegan food is healthy—but the enduring question for me was whether it can be delicious. If Adam Sobel is the chef, the answer is yes. In Street Vegan, he explodes the stereotype that vegan food is one-dimensional, with recipes that are cosmopolitan, thoughtful, and helpful to anyone stuck in the same-ten-dishes rut.”
—Sara Moulton, host of the public television show Sara’s Weeknight Meals
About the Author
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Top Customer Reviews
I'm pleased to report that the book is no exception!! I was worried that the food wouldn't taste as delicious as the food truck. Like the seitan, which could fool many carnivores. And oh, did it go above and beyond my highest expectations! Never has homemade seitan been so delicious.
As soon as the book was virtually delivered to my eagerly awaiting paws, I ran out to 24-hour Walmart to buy ingredients. The index, which you can view before buying the book, is positively delicious. I didn't see a single thing I didn't want to eat. Skimming through the index for the first time, I was extremely pleased to see the Vanilla Bourbon Creme Brulee donuts, which is one of their best sellers. That's where I started, because these donuts are from heaven. Crunchy, soft, sugary warm deliciousness... and my first try was just as good as from the truck. I will be making them at all of my future family holidays. I also made the Broccoli Beer Soup, Peking Seitan Bao Buns, Blueberry Lemon Cheesecake. I'll post pictures tonight. Everything was heavenly. I didn't even know I was capable of making food so delicious. This book is a total game changer for my home menu. I cannot wait to try all of the other recipes. As I was cooking, I read through the intro and got lots of warm fuzzies reading about how and why Adam learned to cook. So sweet.Read more ›
A few things this book is: Imaginative, flavorful, new ideas on vegan cuisine.
I've only made a few things so far. The food is full of hard to find ingredients, but they are used quite ingeniously and what comes out is very labor intensive but very flavorful food. As opposed to many other cookbooks, this is clearly written from the point of view of cooking in a restaurant. The food is broken down into recipes for components. One for the sauce, one for the toppings, one for the main ingredient. As if you were running a kitchen and were prepping the building blocks for your menu items. What is nice about this method is it is great for someone who might want to take these ideas and combine them in different ways (a few sections of the book even take a base recipe and then show you five to six different ways. The negative of this is the recipe's look like they have five times as many ingredients (it's fairly labor intensive (not a weeknight cookbook for sure) than they actual do, also the ratio of components is a bit off. I made the Thai BBQ Seitan Ribs Sandwich and have an entire extra jar full of sauce and pickled sweet onions and a whole tupperware full of spicy roasted peanuts,. They are delicious and I'm going to use them on veggie burgers next week, but if you can't find other uses for some of the things it's a lot of wasted food.
Overall this book is worth it for the incredibly diverse recipes and flavors, I have about fifty pages bookmarked to try. Just be aware of what you are getting into.
Most Recent Customer Reviews
all ingredients were expensive and had to be ordered in large quantities, then after you bought all these expensive ingredients your meal was so Hot!!! you could not eat it. Read morePublished 15 days ago by Lyn McBeth Williams
While most of these recipes are not the kind of recipes you could make every day on a whim, this cookbook has played a huge part in why I'm vegan today by showing me just how... Read morePublished 26 days ago by Amazon Customer
This book is worth buying just for the donut recipes alone. The rest of the recipes are just a bonus. I would recommend to an intermediate cook at minimum. Read morePublished 1 month ago by J.L.
I fell in love with vegan cookbooks after I found myself pouring over Oh She Glows, Thug Kitchen and the like. Read morePublished 1 month ago by MadColumbo
Adam is a truly gifted chef and Cinnamon Snail is one of the best restaurants on Earth. This book isn't for everyday cooking but when you have extra time on the weekends and... Read morePublished 2 months ago by Alin
Love the hazelnut pancake recipe. Not a fan of the cardamom spread. The mushroom gravey recipie has become a base for making a vegan beefless stew. Read morePublished 2 months ago by Sharon
I would really love to try the cinnamon snail and if I am ever in NYC I will make a point to do so. That being said, most of the recipes in this book require ingredients I don't... Read morePublished 2 months ago by Amazon Customer