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

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Hachette Books, Nov 22, 2011 - Cooking - 164 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.

 

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Contents

Section 1
1
Section 2
5
Section 3
37
Section 4
72
Section 5
133
Section 6
147
Section 7
149
Section 8
155
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About the author (2011)

John Schlimm is a member of one of the oldest brewing families in the United States. The award-winning author of several books, including The Ultimate Beer Lover's Cookbook and The Seven Stars Cookbook, Schlimm holds a master's degree from Harvard and lives in Pennsylvania. Visit: JohnSchlimm.com

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