The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
Brian L. Patton
Format: PDF / Kindle (mobi) / ePub
Of his journey from watching food porn on his parents’ couch to cooking in Hollywood kitchens to becoming vegan, author Brian Patton writes:
My roommate said he didn’t know what made me a bigger loser: that I was painstakingly preserving episodes of 30 Minute Meals or that I was trying to conceal their existence by labeling them Star Trek....Once I discovered that I could not only survive but thrive without taking the life of another being, I was sold. I was a vegan. For good.
And that’s how an “ordinary dude” became the Sexy Vegan and started creating “extraordinary food” with a decidedly real-meal appeal. On every page, Brian proves that seriously good food needn’t be too serious.
out the slices, so that they are not on top of one another. Let them drain in the 94 The Sexy VeGan CookBook colander for 90 minutes. Rinse the eggplant really well with water to wash away the salt, and pat dry with paper towels. Finally, cut the eggplant into w-inch cubes. Place the eggplant, scallions, garlic, vinegar, oil, chili flakes, parsley, thyme, ½ teaspoon of salt, and a pinch of pepper in a zip-top bag. Gently slosh the eggplant around so it gets coated, squeeze the bag to suck out
margarine 2 cup sliced red onion Salt 8 ounces Basic Seitan Slices (see recipe, pages 24–25), about 16 slices 8 tablespoons Smoked Cheddar Sauce (see recipe, page 215) 4 slices sourdough bread In a medium skillet, melt 1 teaspoon of the margarine over mediumhigh heat. Add the onion and a pinch of salt. Cook, without stirring, until the onion begins to brown, about 3 to 5 minutes, then flip and cook for 3 to 4 more minutes, until softened. Push the onion to the side of the pan, and add the seitan
Western-style bread crumbs and have an incredible crunch. They are made from bread that has been “baked” by passing an electric current through the dough (definitely do not try this at home), which makes a bread with no crust. Find them at a Japanese market or in the Asian section of your supermarket. 138 The Sexy VeGan CookBook CRABBY CAKES OVER SuCCOTASh If, for some lame-o health reasons, you want to sextuple your cooking time by baking these, be my guest. Bake them on a lubed-up baking
hopefully resolved with this book), the little bites in between these meals (or way, way after them) are the ones that we, as a people, have been most passionate about. Whether it’s to tide you over before a late dinner date or to sate a ravenous case of the post-boozing munchies, this chapter has what you need. Chow down! 173 NAChOS VENTI That’s bigger than “grande,” right? Makes 1 large platter 2 cups Not Yo Mama’s Cheeze Sauce (see recipe, page 216) 2 cups Chili Topping (see recipe, page
the mix, a stroke of pure genius on my part. Yes, I just called myself a genius. You can slice this seitan for sandwiches, grind it for tacos, or make it into cutlets and strips for grilling. You can also chill it and place it on your eye after getting busted up in an underground bare-knuckled boxing match. Makes 1 pound 2 pound russet potatoes, peeled and quartered 1 cup vital wheat gluten flour (see WTF below) 1 tablespoon chickpea flour or all-purpose flour 2 tablespoons Seitan Seasoning