The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude Paperback – Mar 13 2012
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About the Author
Brian L. Patton is executive chef for Vegin' Out, a vegan food delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele playing alter-ego "The Sexy Vegan" and quickly gained a large following. Brian offers his popular cooking demonstrations at stores, restaurants, and community centers throughout Southern California and in his travels around the country.
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Most Helpful Customer Reviews on Amazon.com (beta)
I have declared April "Vegan Month" (is there already a Vegan month? Hold on....yep, it's November - sorry Vegans, don't want to wait that long), and am going to plough through as many recipes as I can.
In conclusion, should our paths ever cross, I'd like to present Mr. Patton with a bouquet of asparagus and a (artichoke) heart-y thank you for making my life healthier. Kudos to you, TSV.
The Sexy Vegan created a cookbook. It's a vegan cookbook, a funny cookbook, a masculine cookbook and, frankly, an inspired cookbook.
After hearing tell of this cookbook (I'm basically just trying to say 'cookbook' as many times as I can in this review. Apparently.), I checked out the Sexy Vegan Youtube videos. My roommate and I literally laughed out loud, numerous times, and couldn't stop clicking on links to take us to other videos. Other than being hilarious, the recipes actually looked really good and fairly easy. And one of his videos actually made jackfruit tacos, which have always sounded weird to me, sound like something I may be willing to try, someday.
The cookbook proved to be the same. The ingredients for each of the recipes are ones that I typically have at my house, and if not, are super easily acquired. Each recipe comes with a funny story and simple instructions.
I love that there's a section for cocktails. And I love that the section is called "The Most Important Meal of the Day"; my kind of vegan. I'm dying to try the Bloody Mary recipe (named "The Bloodbath").
My roommate and I have cooked two items from the book so far: jalapeno poppers and marinated mushrooms. The poppers are not traditional (no cream cheese) but they were fun, quick and tasty. The mushrooms reminded me of how awesome marinating vegetables is, and they're great on salads.
With cute "WTF" blurbs and tips scattered throughout the pages, Brian offers ingredient and cooking method explanations for those who may not know how to chiffonade basil or how to roast red peppers.
The cookbook is a perfect gift for a gentleman in your life who wants to eat more plant-based, or really for anyone who is dying for a hilarious, creative and instructive book that includes recipes like "The Seitan Worshipper" sandwich or the "Et Tu, Tempeh?" Caesar salad.
I'm loving it so far. Plus, there's an ice cream section, so I'm officially sold.
1) I have never written a review for a cookbook on Amazon
2) I'm not a vegetarian - although I eat a primarily plant-based diet and my family is moving in that direction.
3) I am health conscious and while we create our weekly menus based on that value, we are not fat or calorie phobic. We try to focus on whole foods and I believe in well balanced, good tasting meals.
4) I love to cook and do so for my husband, who is open to plant-based eating but also enjoys a great cheeseburger from time to time. And I cook for our 5 year old daughter who can at times be hard to please.
5) And I adore cookbooks. I actually read them cover to cover. And I feel like after years of doing this - as well as cooking from them (a lot!) - I have a pretty good idea of not only what I like, but what will taste good and what makes an appealing recipe.
6) I have no affiliation with the Sexy Vegan. In fact I didn't know he existed until this cookbook popped up in the "Other Customers Viewed" section of Amazon last week.
I just got this cookbook yesterday. So you might wonder why on earth I'm writing a review already. But I wanted to write because I saw a review saying that there was nothing appealing in this cookbook. Now, everyone is entitled to his or her opinion, and I'm in full support of that. But I just wanted say that I couldn't be more excited to dive into this cookbook. I read it cover to cover yesterday and stopped marking recipes that I wanted to try because I was marking too many pages for it to be a worthwhile endeavor.
I did make the Peanut Butternut Squash Soup last night and I (and my family) LOVED it. I was so curious about the flavor combination so I thought that was a good recipe to start with. It was a simple recipe, easy to through together and made for an easy dinner with a side salad. If this is any indication of the rest of the recipes, buy this book! It was that good.
Other recipes I want to make (soon!):
1) My Balls (these look great!)
2) New England Blam Chowder (a cashew cream base with oyster mushrooms - I'm in)
3) Sambar (I'm a sucker for Indian flavors and this looks incredible)
4) The Grilled Cobb (I have never before thought to grill lettuce - or avocados - and I must say I'm intrigued)
5) The Tuna Melt (my daughter and I ADORE tuna salad - but with concern for the mercury content and our path toward a plant-based diet, we need a good substitution. I like the idea of the homemade relish)
6) Black Bean Burger with Kajillion Island Dressing (I think I might be more excited about the dressing, but that shouldn't be taken as a knock on the burger recipe).
First of all, as I mentioned above, I am new to the Sexy Vegan. And I have to say, I laughed my way through the cookbook. Now, if you are easily offended, perhaps the read may not be so funny. But I like a little levity in my life - and it made me laugh out loud.
Second, I like that the recipes primarily use whole foods - and foods that you can find just about anywhere. And he doesn't rely on overly processed soy foods like vegan cream cheese, tvp or faux meats like Gardein, etc. (I'm not saying things like Gardein are inherently terrible, I just don't like recipes that rely on them.) I like that the author has recipes for cheese sauces made from scratch and recipes for his own meat stand-ins ("meat"balls, italian sausages, tempeh bacon, seitan, etc.), but he uses tempeh, tofu, and/or vitalwheat gluten as the base of these. And while this is certainly not a low-fat cookbook, I didn't feel like the author relies excessively on added fats. (I also think the recipes could be adjusted to decrease the fat content if you so desired).
Third, I really like that this cookbook makes vegan food accessible for everyone. You don't need to be a vegan or even vegetarian to enjoy this cookbook. I think it would be perfect for someone / a family that wants to include more meat-free dishes into the rotation, but needs them to be familiar (and taste good). There have been a few cookbooks over the last year or so that have done this and from my perspective, this is a great thing.
I'll repost once I've made a few more things, but for now I'm thrilled with my purchase. (And suspect I will use this cookbook a lot.)
This is a very modern vegan cookbook since the author has numerous QR codes you can scan to your smartphone or iPad,Kindle, Nook etc, to watch the video. WARNING: This book has youthful humor and language. Didn't bother me, but could offend someone who is conservative/religious and looking for a vegan cookbook. It's also a great book for male friends or family members who are vegan or are open to becoming more vegan. Again this is because of the authors unique humor.
The first chapter is about alcoholic drinks. Ignore it if you don't drink.
Am happy to see that he talks about Seitan, which is a meat substitute that any vegan should know how to make and use. His recipe which has russet potato,chickkpea flour, is good. And easy to make. Even here in the California Sierras our Raley's carries the vital wheat gluten flour. I recommend Bob's Red Mill brand that Amazon.com sells. On page 26 he has a good vegan 'meatball' recipe.
His soup section has some good soups as well. Really liked the Cauliflower and Roasted Fennel Soup on page 64. Its rich and hearty. The Country Veggie Soup is like the veggie soups I grew up on and is a nice reminder that even non vegans probably eat vegan foods more often than they realize. Same with his excellent Minestrone soup on page 66. Since we have a big vegetable garden and local organic farmers markets we like dehydrating vegetables for when we back pack. And this recipe works well when we use our dried vegetables.
Loved the Curry Fried Tofu Salad on page 88 which the author notes stimulates sight, smell, texture, taste senses. And his Southwest Slaw recipe is one to try if you are tried of the same old cole slaw you have been making for years.
Chapter 7 which is Entrees. Many of the 'meat' dishes utilize the Seitan he talks about at the beginning of the book. The last chapter has LOTS of vegan ice cream recipes which tasted better than any store bought vegan frozen dessert we have had.