The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite into Happy Hour
Language: English
Pages: 176
ISBN: 0738215074
Format: PDF / Kindle (mobi) / ePub
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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especially for the luminous yellow hue and earthy gusto it imparts. Next, grab the nearest bottle of cognac, snatch up those peppers, and here’s precisely what to do . . . 2 large yellow bell peppers 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 1 (14-ounce) can diced organic tomatoes, drained, preferably Muir Glen 1 medium leek, white and light green parts only, thinly sliced 1 large Yukon Gold potato, peeled and cut into ½-inch cubes BOOZY SOUPS The Alky’s Favorite Roasted
Riesling has its own come-hither plans for this normally reserved rice and pasta dish. 2 tablespoons extra-virgin olive oil 1 ounce or so dried angel-hair pasta, broken into small pieces to make about ½ cup 1 cup basmati rice 2 cloves garlic, pressed 1 cup water 1 cup dry Riesling 1 teaspoon salt In a 3-quart saucepan, heat the oil over medium-high heat until hot but not smoking. Sauté the pasta, stirring constantly, until browned, 3 to 4 minutes. Add the rice and sauté, stirring, until coated
marathon of revelry and laughter, your weekend guests will be happily red-eyed with gratitude when you spring this masterpiece of an omelet on them at the brunch table. And if you haven’t yet discovered nutritional yeast, get ready to fall in love. Not to be confused with baking yeast or brewer’s yeast, this humble flake imparts a deliciously cheesy, nutty flavor. 3 tablespoons extra-virgin olive oil 1 tablespoon cornstarch 1 red bell pepper, stemmed, seeded, and diced 1 teaspoon tahini 6
Vanilla, I Scream! 148 The Spinning Sorbet Bar Merlot Ice Ice, Baby! 150 Barfly Banana Sorbet 150 Margarita Sorbet Down the Hatch Bi-Curious Orange Sorbet 152 Hocus-Pocus Cider & Pear Sorbet Peachy Potion #17 Sorbet 154 Intense Pucker-Up Lemon Sorbet AFTERWORD (A.K.A. THE NIGHTCAP) The Laughing Stinger 156 METRIC CONVERSIONS ACKNOWLEDGMENTS INDEX thetipsyvegan.v8.indd 12 146 151 153 155 156 157 158 159 7/14/11 12:02 PM A NOTE TO READERS Every attempt has been made to confirm that the
until tender but not falling apart. Drain and let cool, then peel and slice or dice. Transfer to a plate or tray. In a medium bowl, mix together the remaining ingredients. Pour the mixture over the potatoes and serve hot. YIELD: 2 TO 4 SERVINGS 14 thetipsyvegan.v8.indd 14 THE TIPSY VEGAN 7/14/11 12:03 PM The famed Middle Eastern Baba Ganoush will bring an international flair to your next get-together, be it a swanky cocktail party or a backyard hoedown. And when your guests learn that your