The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite into Happy Hour

Front Cover
Hachette Books, Nov 22, 2011 - Cooking - 176 pages
Vegan Cupcakes Take Over the World meets The Boozy Baker meets Vegan Comfort Food in this full-color, hip cookbook. Award-winning author John Schlimm brings together everyone's two favorite hangouts: the kitchen and the bar. A member of one of the oldest brewing families in the United States and author of the largest beer cookbook ever published, Schlimm knows a thing or two about boozing up his food.

The Tipsy Vegan showcases plant-based recipes using favorites from the bar circuit—wine, beer, vodka—as key ingredients. From spiked appetizers, soups, and salads to blitzed main dishes, desserts, and, of course, cocktails, these buzz-worthy recipes make sure you have a blast, whether you're preparing for a houseful of guests or a party for one.

Recipes include: Carousing Cucumber Rounds with Rummy Hummus, Plastered Portobello Mushroom Satay, Wild Rice Under the Influence, The Hotta Frittata with Chopped Jalapeño Pepper, Slur-Baaaaked Peaches with Cointreau, Bottom's Up VegeBean Stew, Bad-Ass Beer Cake with Bourbon Raisins and Amaretto Frosting, and more.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Other editions - View all

Common terms and phrases

About the author (2011)

John E. Schlimm II is the great-great-grandson of Straub Brewery founder Peter Straub. He is an educator, folk artist, and author, having written several books, including The Straub Beer Cookbook and The Straub Beer Party Drinks Handbook. He lives in St. Marys, where he can look from almost any window in his house and see the Straub Brewery rising high into the sky.

Bibliographic information