Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face [A Cookbook] - Softcover

Toyota, Lauren

Softcover

ISBN 10: 039958014X ISBN 13: 9780399580147

Publisher: Ten Speed Press, 2018

Synopsis

A fun and irreverent take on vegan comfort food that's saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota of Hot for Food.

In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.

About this title

About the Author

LAUREN TOYOTA is a former MTV Canada host and a YouTube sensation. Her channel and blog, hot for food, attract a wide and engaged audience of young people curious about how to make vegan food fast and fun. She lives in Toronto, Canada.

Excerpt. © Reprinted by permission. All rights reserved.

COLD CUCUMBER- CHILE NOODLES
Makes 4 to 6 servings  

1 pound thick flat rice noodles 
2 English cucumbers 
2 green onions, white and green parts, finely sliced diagonally 
2 tablespoons toasted sesame oil 
2 tablespoons sesame seeds 
1⁄4 to 1⁄2 teaspoon sea salt 
4 tablespoons chile oil 

Bring a large pot of salted water to a boil. If your rice noodles already contain salt, do not add salt to the water. Cook the noodles until al dente, approximately 6 minutes. 

Meanwhile, cut the cucumber into ribbons using a vegetable peeler or slice very thin using a mandolin. 

Drain the noodles, rinse under cool water, and place in a large bowl. Toss with the cucumber ribbons, green onions, sesame oil, sesame seeds (reserving 1 teaspoon for garnish), and 1⁄4 teaspoon of the salt (more to taste, if necessary). Divide among serving plates. 

Drizzle each portion with 1 tablespoon of the chile oil (or use more sesame oil if you don’t want spice) and garnish with the remaining sesame seeds. You can also toss the noodles in only the sesame oil, salt, and sesame seeds, leaving the cucumber ribbons and green onions to place on top of the noodles in each serving. I think this looks prettier! 

If you have leftovers, soften the noodles by heating them with a bit of water in a covered pan or heat in a microwave. Drain any excess water before serving. 

Edition details

• Publisher: Ten Speed Press
• Publication date: 2018
• ISBN 10: 039958014X
• ISBN 13: 9780399580147
• Binding: Paperback
• Language: English
• Number of pages: 240