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The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude Paperback – March 13, 2012
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Anyone who starts out a cookbook with a quote from Mr. Spock is already a winner in our (cook)book. The Sexy Vegan isn’t short on anything: humor, sass, creativity, or delicious food. We’re particularly excited about Patton’s breakfast chapter aptly titled The Second Most Important Meal of the Day, After Cocktails.’ Humor and the Mostest Ultimate-est Breakfast Sandwich in the History of the Universe? We’re in love.”
More irreverent than sexy, this new vegan cookbook puts a zesty spin on traditionally meat-centric dishes, such as burgers, sliders, and ribs.”
Reserve a spot on your bookshelf for this one. It’s a must-have!”
Ed Begley, Jr., actor, activist, and author of Living Like Ed: A Guide to the Eco-Friendly Life
Brian Patton takes the mystery out of cooking with easy-to-find ingredients and simple presentation. And with sexy offerings like the Portly Fellow, Bourbon Tempeh Sliders, and Buffalo Wangs, this is the perfect book for the veg-curious or the veg-committed.”
Rory Freedman, coauthor of Skinny Bitch
Jam-packed with unfussy yet inventive recipes that anyone can make. The perfect starting point for dudes (and dudettes) with minimal cooking skills, and quite possibly the most-fun-to-browse vegan cookbook ever.”
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My Balls: I love his balls. I love them slathered, I love them stuffed in a bun and I love them nude. What can I say, his balls are excellent.
Cauliflower and Roasted Fennel Soup: This soup has just a nice, delicate flavor. The roasted fennel is a perfect touch.
Et Tu, Tempeh?: This salad. I want to eat it everyday for the rest of my life. I don't think I'd suffer any adverse reactions by doing so (except maybe a touch of scurvy), so I might give it a go.
The Girlfriend's Favorite Salad That She Constantly Asks Me to Make and Wont Shut the Hell up About: His girlfriend is a smart girl. I'm not typically a hearts of palm kind of girl, but if you can find some ethically sourced, make this salad.
The S.I.L.F.: I have not had relations with this sandwich. Ok, I lied. This one is delicious, plus you really can't go wrong with the addition to poblanos anywhere.
The Portly Fellow: Roasted veggies at their finest.
Black Bean Burger with Kajillion Island Dressing: So, if you are vegan (or vegetarian) the black bean burger is no stranger, but make no mistake, this is not your average bb burger. The incorporation of adobo and tortilla chips are purely genius.
Not Yo Mama's Cheeze Sauce: I literally could eat this with a spoon. I typically am not a nooch fan, but he makes it edible.
I haven't tried that many recipes, but the ones I have tried thus far are more than delectable. I will be using this cookbook for many, many more moons to come.
1. Lasagna Fauxlognese = less prep work than you think given all of the individual components. Most just required mixing/blending. The fauxlognese sauce alone was EXCELLENT and I will certainly be making this again. The recipe was easy to follow and the ingredients were not hard to find. One tip, if using homemade noodles I would put sauce down as a first layer (they didn't quite cook all the way). This dish actually improves with time and re-heating, though you are not likely to have many leftovers!
2. Peanut butternut squash soup = also easy to make (my kitchen-challenged BF actually made this one all by himself). Again, this is now on our list of 'keeper' recipes. Watch out though, not all Sriracha sauce is vegan!
3. My balls = least favorite. I think there might be an error, should this be 8 oz of tempeh instead of 4? There was no way I was getting 10-12 (very wet) balls out of just 4 oz. I went ahead with 8 oz, but they just seemed less flavorful.
4. Beet down salad = what can I say, it's a salad. The only thing you really have to make is dressing, and it was pretty darn good.
The key with these recipes are the seasonings. Brian does a great job of making things really flavorful. Again, I can't say enough good things about the fauxlognese sauce (not to mention the notzarella, which I want to put on everything I own!). Even if you don't want to make the full entrees, the components are fabulous for use in other dishes.
My only complaint is with the physical book. It is a paperback and hard to keep open to reference while cooking (why do publishers to this?). I'm toying with the idea of having it re-bound with a spiral binding. If there is an e-book version available, that also might be worth considering.