By Brian L. Patton
Are you yearning the way to devour killer foodstuff with no killing your self, animals, or the planet? Is your mind bloated from staring at cooking exhibits that current recipes you’re by no means, ever going to make? have you ever been trying to find how to end up in your acquaintances that vegan meals should be simply as scrumptious, hearty, and pleasurable because the meaty nutrients they’re familiar with? Then this is often the e-book for you.
Of his trip from staring at nutrition porn on his parents’ sofa to cooking in Hollywood kitchens to changing into vegan, writer Brian Patton writes:
My roommate acknowledged he didn’t recognize what made me a much bigger loser: that i used to be painstakingly keeping episodes of 30 Minute food or that i used to be attempting to hide their life by way of labeling them superstar Trek....Once i found that i couldn't purely continue to exist yet thrive with out taking the lifetime of one other being, i used to be offered. i used to be a vegan. For good.
And that’s how an ordinary dude” turned the attractive Vegan and began growing extraordinary food” with a decidedly real-meal allure. On each web page, Brian proves that heavily strong foodstuff needn’t be too serious.
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Additional info for The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 12). indd 32 10/23/15 3:32 PM BLUEBERRIES IN SYRUP B lueberries are one of my very favorite summer berries. When they’re in season, I keep a couple of pints in the fridge at all times and make a point of preserving them in at least three or four different ways so I can eat them all year round. This berries-in-syrup approach is one of my favorite methods because the berries work beautifully in oatmeal or spooned over pancakes.
Cook for 15 to 20 minutes, stirring regularly, until the liquid thickens and the peaches turn a dusky rose color. Remove the pot from the heat and purée the peaches into a thick glaze, using an immersion blender. Stir in the rosemary and salt. Funnel the glaze into the prepared jars, leaving 1⁄2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 12). NOTE: You can vary the flavors you include. I’ve made batches with both fresh thyme leaves and red pepper flakes to delicious results.
Remove the pot from the heat. Funnel the jam into the prepared jars, leaving 1⁄2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 12). indd 43 43 10/23/15 3:32 PM TOMATILLO AND ROASTED GREEN CHILE SAUCE T his particular sauce can do double duty. It’s great on roasted potato wedges, but can also serve as a tangy simmer sauce for chicken thighs and cubed pork. It works well, too, in place of tomato-based sauces on pizza.
The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude by Brian L. Patton