If you’ve been following along with my posts, then you’ve probably noticed that I’m a little obsessed with cookbooks. Ok, maybe more than a little. I can’t help it, I just enjoy cooking so much. I would cook and bake 24/7 if I could. I also just love the feeling of rubbing my hands across a shiny and beautiful new cookbook. It’s a little weird, I know.
My new cookbook is completely vegan and it’s called Street Vegan . It’s by Adam Sobel, the man behind The Cinnamon Snail which is a food truck that sells all vegan food. The pictures alone are drool worthy and you don’t have to feel guilty when treating yourself to some of these insanely delicious recipes!
I chose to make the minestrone soup, which was so, so delicious by the way and I’ve also compiled a list of my favorite recipes from this book and I’m going to share them with you!
Fried Dandelion Greens W/ Lemon Garlic Potatoes
Dandelions might not seem like something that would go in a dish, but if seasoned and cooked the right way, they can bring a nice and unique flavor to any dish.
Cashew Oat Waffles W/ Caramelized Apples
New England Style Chickpea “Crab” Cakes W/ Lemon Dijon Tartar Sauce
Thai Barbecue Seitan Ribs
Bao is short for baozi which are stuffed and steamed Chinese buns. You can add any type of filling you want for this dish. Yum!
Pop Tarts N’ Hearts
I can’t wait to try these!
Desserts: Donuts, Cookies, Brownies, Pop Tarts & More!
I couldn’t do a cookbook review without showing off the dessert section! Sweets are my vice.
There’s also a variation recipe in case you want to try a spicier brownie (with Jalapenos).
These are the famous cinnamon snails recipe from the Cinnamon Snail food truck!
Red Wine Minestrone W/ Swiss Chard & Pearl Onions
This is the recipe I made myself and I kid you not, It was freakin delicious! Here it is:
This soup was so hearty, flavorful and delicious and that’s what I love about these recipes, they don’t taste like a lot of food you buy that’s supposed to be vegan or vegetarian, which usually tastes like cardboard.
If you had told me a few years ago that I would like vegan food, I would say that you were crazy. I have to admit though, I’m still a meat eater but with this cookbook I feel like I could be converted to vegan only with a little more testing out of these recipes.
This cookbook covers every category of recipes from breakfast, beverages, appetizers, soups, sandwiches, to cinnamains, veggies & sides, desserts, donuts, and a separate section for sauces and condiments. I do have to say the one downside to this cookbook is that a lot of recipes have ingredients that can only be found at specialty stores.
I will leave the recipe for Red Wine Minestrone below in case you want to try it yourself. I hope you enjoyed my review, and don’t forget to pick up your copy of Street Vegan!
Which recipe would you like to try? Are you a vegan or Vegetarian? Let me know in the comments below!
- 2 tbsp extra virgin olive oil
- 16 small pearl onions, peeled
- 1 small yellow onion, diced
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely chopped
- 3 cups vegetable broth
- 2 cups red wine
- one 28 oz can diced tomatoes, with juice
- 1 cup pasta (ditalini, or small elbows, or shells)
- 1 cup cooked and drained pinto beans
- 1 tsp crushed red pepper flakes
- 1 tsp dried thyme
- 1 1/2 tsp dried oregano
- 1/4 cup chopped fresh basil leaves
- 1 bunch Swiss Chard, stems removed, chopped
- Sea Salt (to taste)
- Heat the olive oil in a soup pot over medium- high heat.
- Add the pearl onions and cook, stirring frequently, for about 5 minutes, until the outsides are lightly browned.
- Add the diced onions, celery, garlic, and carrot and continue to saute for 4 to 5 minutes to sweat the vegetables.
- Add the broth, red wine, and diced tomatoes to the pot and raise the heat to high.
- Once the mixture comes to a boil, add the pasta and cook for about 4 minutes, so that the pasta is still not yet fully cooked.
- Stir in the beans, red pepper flakes, thyme, oregano, basil, and Swiss chard and continue to cook for about 2 minutes, until the pasta is cooked al dente.
- Salt to taste.
** This is a sponsored post. I received this book from blogging for books in exchange for an honest review. All thoughts and opinions are my own.**