vegansaurus!

05/16/2012

CLOSED: Win a copy of John Schlimm’s Grilling Vegan Style!  »

Hey good-looking! You like to grill? Summer’s right on our doorstep, here in the northern hemisphere, and John Schlimm, author of The Tipsy Vegan,* has a new cookbook to teach us vegans how to grill as seriously as those meat-eaters. It’s called Grilling Vegan Style, and you totally want to own it.

This book looks extensive, too. Learn how to grill watermelon! Sandwiches! Pies! S’mores! Basically everything you can physically place on a grill, John Schlimm will teach you to grill, but, you know, Vegan Style, because dang it, barbecue isn’t just for dead animals.

Impress your friends this summer at the park with your grilling genius! Finally host those backyard barbecues with the skills to back up all that panache (I’ve always loved your panache). Show the grilling fanatic in your life that you, too, have mastered the art of cooking over an open flame!

Want a preview? Here’s a trailer:

Can’t see the video? Watch it on Vegansaurus.com!]

We’re so excited about this because we have a copy of Grilling Vegan Style to give away! All you have to do is leave us comment telling us either your highest vegan grilling achievement, or your greatest vegan grilling disaster, by noon PDT on Friday, May 18. We’ll pick a winner and send the book your way! Even if you live outside of the 48 contiguous states of America! So please, comment, enter, and get ready to spend the summer reeking of smoke and pride of accomplishment.

*Endorsed by Megan Rascal!

Update: Contest is closed! Thanks for playing, everyone!

12/13/2011

Cookbook Review: The Tipsy Vegan!  »

I got a gratis copy of John Schlimm’s The Tipsy Vegan to review for you guys! Rachel has been on a cookbook review roll, as I’m sure you’ve read, but when I saw “tipsy,” I knew this book was for yours truly. However, this is not a book of vegan cocktails like I thought! It’s all about cooking with wine and liquor. But there are a handful of cocktail recipes as well, they kick off each chapter. 

To sum up the book in three words: Fun, challenging, sassy! That’s right, sassy. The tone of the book is very jovial and lighthearted, which I appreciate. And you are encouraged to enjoy your booze! As god intended. One thing I will say is that I’m not sure it’s really a book for beginners. It’s for more of a mid-level to experienced cook. There are lots of ingredients, lots of different techniques involved, and lots of recipes requiring things like ice cream makers and food processors (which I do not have because I’ve slimmed down my kitchen accessories. Oh, life in the big city!). A bowl and spoon are not going to get you very far here. On the other end of the spectrum, this is just the thing for the uninspired cook! It’ll give your cooking a kick in the pants! The recipes and ingredients are inventive and interesting. And the book is entertaining. I’m a fan!

I tried two of the recipes: Bruschetta on a Bender and Rockin’ Roasted Potatoes With Racy Rosemary and Mustard. The potatoes, the recipe for which you can get over on NYT, had vodka in them, which I had because my first housewarming gift was a half-empty bottle of Ketel One (#classy). Both recipes called for vermouth, but the potatoes said you could use a dry white wine instead and the bruschetta said a fruity red would work too. As I don’t know what I’d do with a bottle of vermouth and you better believe I know what to do with two bottles of wine, I opted for the wine. But the book said I could!

I don’t know what you call the sauce I made for the potatoes but it was damn good! Like, I was about to lick the bowl, horseradish and all. I had a little sauce left over and I put it in a cup to save in the fridge. I’m thinking Brussels sprouts! 

The bruschetta was interesting because it called for thyme instead of your typical basil. My bro and sis-in-law were ‘bout it for the bruschetta! They both had like seven pieces. I liked it too but I did miss the basil. But there’s really no need to buy a cookbook with a basil bruschetta recipe, is there? And red wine on the tomatoes? Genius! Why don’t we do that all the time? We can from now on. Pish, I don’t even remember what life was like before red wine-soaked tomatoes!


Sweet Instagram pic of the bruschetta. Oh, Instagram, how I love you. Follow me: @MeganRascal!!!

Check it, I scored the Bruschetta on a Bender recipe for you! With permission from Da Capo Press, naturally:

Bruschetta on a Bender

Ingredients4 medium tomatoes, peeled, seeded, and very coarsely chopped
2 tsp. kosher salt
12 slices crusty French or Italian bread, about 3 inches in diameter
1 garlic clove, peeled and split
3 Tbsp. extra-virgin olive oil
2 tsp. balsamic vinegar
2 Tbsp. dry vermouth or a fruity red wine
2 tsp. fresh thyme leaves, or 1 teaspoon dried
1 tsp. dried oregano
Freshly ground black pepper

Instructions
Toss the tomatoes with the salt and drain for 30 minutes in a large colander set over a bowl.

Under a hot broiler, toast the bread slices on both sides.

Rub the toasted top of each slice with the split garlic clove and lightly brush the top of each slice with the olive oil

Gently press down on the drained tomatoes to extract even more juices. Then transfer them to another bowl and toss with the balsamic vinegar, dry vermouth, thyme, and oregano.

Season with the pepper to taste. Spoon the tomato mixture in small mounds on top of the toasts and serve at once.

Yield: 12 bruschettas

Yay! Now you can make the bruschetta just like your pal Megan.

There are a lot of other great-sounding recipes I still want to try, namely the Merlot ice. Basically a Merlot slushy, it requires a food processor. I’m about to get one just to make it. Can you imagine? A Merlot slushy? Be still my heart! 

Before I sign off, I’ll add another point: this book doesn’t really feel like a vegan cookbook, it feels like a “regular” cookbook. It’s not really about being vegan and you aren’t making approximations of omni recipes you’ve been missing; you’re making fun and exciting recipes that are also vegan. I think omnis would certainly enjoy this book too and if not for the title, I doubt they’d notice the absence of animals products. It’s definitely a good cookbook if you’re entertaining a mixed-diet crowd! So I say check it out and get a little crazy. A little crunked, even. Go for it. 

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