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Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face [A Cookbook] Paperback – Illustrated, February 27, 2018
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From the Publisher
Crispy Crabless Cakes
The first time I had a vegan crab cake I was shook! John and I were eating at Lakeside (Wynn Hotel) in Las Vegas and devoured chef Tal Ronnen’s crab cakes in seconds. There was no way I could get access to his secret recipe, but I carefully examined every bite so I could figure it out at home. There are a lot of vegan crab cake recipes made from artichokes or hearts of palm floating around the Internet, and while they’re all pretty delicious, ours has been tried and tested by many former seafood addicts who claim they’d rather eat this than the real thing any day!
Makes 10 cakes.
Preparation Time 30 minutes.
Cook Time 15 minutes.
- 2 cups drained marinated artichoke hearts, finely chopped, plus 2 tablespoons liquid
- 1⁄4 cup finely chopped shallot (about 1 small shallot)
- 1⁄2 cup finely chopped celery (about 1 stalk)
- 1 teaspoon freshly squeezed lemon juice
- 1⁄2 cup chickpea flour
- 2 teaspoons coconut sugar or brown sugar
- 1 teaspoon Old Bay seasoning
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon ground pepper
- 1 to 2 cups vegetable oil, for frying
Crabless Cake Recipe
To make the crabless cakes, place all the ingredients except the oil and aioli in a large bowl. Combine well with a fork. It’s important that the artichokes, shallots, and celery are very small and uniformly chopped so that the cakes will stick together while frying.
You should have a 1⁄2 inch of vegetable oil in a large cast-iron skillet or other heavy-bottomed pan for frying. Heat it to a temperature of 350°F to 360°F on a deep-frying thermometer.
To make the breading, place the chickpea flour in a wide, shallow dish. Use another shallow dish for the bread crumbs and a bowl for the milk.
Take 1⁄4 cup of the crabless cake mixture and press and form it into a thick patty with your hands. Gently place the cake in the chickpea flour and coat all sides evenly. Quickly submerge it in milk and make sure all the flour looks wet. Remove it from the milk and place in the bread crumbs. Using your hands, coat all sides of the cake well in the bread crumbs, then lightly shake off any excess. Set the coated cakes on a plate or baking sheet. Once they’re all assembled, immediately deep-fry in batches.
Delicately place 2 or 3 cakes in the hot oil. Fry for about 4 minutes until golden brown, flipping halfway through. Gently remove the cakes with a slotted frying spoon and place on paper towels to absorb any excess oil.
Serve immediately with the aioli. Leftovers can be heated over medium heat in a pan lightly coated with vegetable oil.
The Horseradish-Dill Aioli Breading
- 1⁄4 cup chickpea flour
- 11⁄4 cups multigrain bread crumbs
- 1⁄2 cup unsweetened nondairy milk
The Horseradish-Dill Aioli (page 226).
Makes about 2⁄3 cup.
Preparation Time 15 minutes.
The Horseradish-Dill Aioli Recipe
Stir all the ingredients together in a bowl until well combined.
The Horseradish-Dill Aioli
- 2⁄3 cup vegan mayonnaise
- 1 tablespoon vegan horseradish
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh dill
- 1⁄4 teaspoon ground pepper
—DANA SHULTZ, author of Minimalist Baker’s Everyday Cooking
“Lauren is a genius when it comes to plant-based cooking. Who would have ever thought that recipes like French Toast Coffee Cake, Mac & Cheese Onion Rings, and Stuffed Crust Pizza would be in a vegan cookbook! Hot for food has become my favorite YouTube channel and I’m so excited to cook everything from Lauren’s book.”
— JEANINE DONOFRIO, creator of the popular blog Love & Lemons and author of The Love & Lemons Cookbook
“Lauren is a renegade and hugely responsible for showing the world how incredible plant-based foods can be. Her out-of-the-box brilliance for vegan cooking is in a league of its own. Good luck eating any other vegan food after you try hot for food recipes, because it just does not get any tastier than this. This is basically a bible. Lauren Toyota is above the law.”
—JULIEN SOLOMITA & JENNA MOUREY/MARBLES, YouTubers
"I’m not vegan, and I do eat meat, but I rarely cook it at home. So I’m very, very excited to dive into this new vegan cookbook that is brimming with hearty meals that are vegan, but 100% comforting and satisfying. "
—EMILY POPP, HelloGiggles
About the Author
- Item Weight : 1.7 pounds
- Paperback : 240 pages
- ISBN-10 : 039958014X
- ISBN-13 : 978-0399580147
- Product Dimensions : 7.56 x 0.65 x 10.03 inches
- Publisher : Ten Speed Press; Illustrated Edition (February 27, 2018)
- Language: : English
- Best Sellers Rank: #31,607 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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Photos are of the:
Green pea pesto linguine
Chicken pot pie soup
Seitan (sliced up)
Philly cheese steak sandwich
Top reviews from other countries
Not only am I not vegan I'm not even vegetarian but her way of cooking with basic ingredients makes them look so flavoursom.. Apart from the use of nuts to make creams and "nooch" aka nutritional yeast all of her ingredients are what any decent pantry should have in any case and if you wish then instead of using "vegan butter" or "vegan cheese" you can just replace them with what you would prefer.
I'm never going to stop eating meat but meat doesn't always make for a great meal and when you see all of the recipes in this book even meat eaters will be happy to give it a miss. But if you want to get an idea of her cooking then again check out her "Hot for Food" youtube channel.
I bought this book knowing it was comfort vegan food so that is not the issue. I have other vegan books which I purposely purchased for the health benefits, but sometimes I just fancy a little bit of stodge or comfort food. Well the book seems to have tons of lovely coloured pictures, and the methodology to cook them, however If I was that desperate, I can just pick up a ready meal from the frozen food section.
This is just not worth my cooking time becaue I fancy a bit of junk food.
I am in full time emplyment and a carer. If I am going to spend s much time in the kitchen, I might as well cook a healthy meal.