Hot for food vegan comfort classics : 101 recipes to feed your face /

by Toyota, Lauren [author.].
Material type: materialTypeLabelBookPublisher: California : Ten Speed Press, [2018]Edition: First edition.Description: 233 pages : color illustrations ; 26 cm.ISBN: 9780399580147; 039958014X.Other title: Vegan comfort classics.Uniform titles: Hot for food (YouTube).Subject(s): Vegan cooking | Comfort food | Cookbooks | Cookbooks
Hey hot for food fam! -- Badass brunches -- Finger foods -- Veggie sides & big salads -- Hearty soups -- Stacked sandwiches -- Oodles of noodle -- The main event -- Sweet things -- Get saucy.
Summary: 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.
    Average rating: 0.0 (0 votes)
Item type Home library Collection Shelving location Call number Status Date due Barcode
Books Books Bob Lucas Memorial Library
Adult Collection Adult NonFiction BRANCH 641.5636 TOY Available 39270004680876

Enhanced descriptions from Syndetics:

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. <br> <br> 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.

Includes index.

Hey hot for food fam! -- Badass brunches -- Finger foods -- Veggie sides & big salads -- Hearty soups -- Stacked sandwiches -- Oodles of noodle -- The main event -- Sweet things -- Get saucy.

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.

Table of contents provided by Syndetics

  • Hey hot for food farm! (p. 1)
  • Badass brunches (p. 7)
  • But First ... Bacon (p. 8)
  • Bacon Marinade
  • Coconut Bacon
  • Almond Bacon
  • Tofu Bacon Crumbles or Slices
  • Mushroom Bacon
  • Cassava Bacon
  • The Big Brekky Skillet (p. 12)
  • Flaky Buttermilk Biscuits (p. 15)
  • The Best Breakfast Sandwich (p. 16)
  • Baked Bean Tostadas (p. 19)
  • Tofu Benny with Hollandaise (p. 20)
  • Mushroom & Leek Quiche (p. 22)
  • Pile o'Waffles (p. 27)
  • French Toast Coffee Cake (p. 28)
  • Pumpkin Spice Pancakes (p. 31)
  • Finger foods (p. 33)
  • Hot Buffalo Chicken Dip (p. 35)
  • Herb-Loaded Sausage Rolls (p. 37)
  • Cheesy Pesto Bread Twists (p. 41)
  • Zucchini-Onion Bhaji (p. 42)
  • Baked Jalapeño Poppers (p. 45)
  • Southern Fried Cauliflower (p. 46)
  • Mac & Cheese Onion Rings (p. 49)
  • Spicy Black Bean Taquitos (p. 50)
  • Crispy Crabless Cakes (p. 53)
  • Veggie sides & big salads (p. 55)
  • Lemony Parm Green Beans (p. 56)
  • Mushroom & Herb Toast (p. 59)
  • Green Curry Cauliflower Roast (p. 60)
  • Brussels Sprouts Caesar Salad (p. 63)
  • Banh Mi Bowl (p. 64)
  • My Big Fat Greek Potato Salad (p. 67)
  • Southwest Chop Salad (p. 68)
  • Hearty soups (p. 70)
  • Chicken Potpie Soup (p. 73)
  • Real Wonton Soup (p. 74)
  • Gooey French Onion Soup (p. 79)
  • See Food Chowder (p. 81)
  • Cream of Broccoli Soup (p. 85)
  • Curried Butternut Squash Soup (p. 86)
  • Comforting Lasagna Soup (p. 89)
  • Stacked sandwiches (p. 90)
  • Oyster Mushroom Po' Boy (p. 92)
  • Saved by Seitan (p. 95)
  • Philly Cheesesteak (p. 96)
  • Gyro Wrap (p. 99)
  • Filet-O-Tempeh Sandwich (p. 100)
  • Buffalo Cauliflower Sandwich (p. 103)
  • BBQ Jackfruit Sandwich (p. 107)
  • Monte Cristo (p. 109)
  • The Ramen Burger (p. 110)
  • Oodles of noodles (p. 113)
  • Mushroom Fettuccine Alfredo (p. 114)
  • Cold Cucumber-Chile Noodles (p. 117)
  • Creamy Rosé Penne (p. 118)
  • Spicy Peanut Noodles (p. 121)
  • Green Pea Pesto Linguine (p. 122)
  • Eggplant Parm & Spaghetti (p. 125)
  • Butternut Squash Cannelloni (p. 127)
  • Bacon Mac & Cheese Skillet (p. 131)
  • The Best Vegan Ramen (p. 132)
  • The main event (p. 137)
  • Stuffed Crust Pizza (p. 139)
  • Loaded Fries Supreme (p. 140)
  • Orange Tofu & Veggie Fried Rice (p. 143)
  • Fried Avocados with Jackfruit (p. 145)
  • Bean & Cheese Enchiladas Verdes (p. 149)
  • When in Doubt ... Put It in a Taco! (p. 150)
  • Sweet Potato Gnocchi (p. 153)
  • Fajita Fiesta Bowls (p. 156)
  • Waffle-Topped Cottage Pie (p. 159)
  • Bangers & Mash (p. 161)
  • Mushroom, Leek & Tomato Risotto (p. 164)
  • Sweet things (p. 167)
  • That Dough (p. 168)
  • Cinnamon Rolls (p. 171)
  • Apple Fritters (p. 172)
  • Customizable Cake (p. 177)
  • Chocolate Cake
  • Vanilla Cake
  • Apple Spice Cake
  • Lemon Cake
  • Buttercream Frostings (p. 180)
  • Chocolate Buttercream
  • Vanilla Buttercream
  • Maple Buttercream
  • Raspberry Buttercream
  • Tiramisu Trifle (p. 183)
  • Fudgy Brownies (p. 184)
  • Oatmeal Chocolate Chunk Cookies (p. 187)
  • Baked Blueberry Cheesecake (p. 188)
  • Blackberry Crumble Bars (p. 191)
  • Classic Apple Pie (p. 192)
  • Lemon Meringue Pie Tarts (p. 197)
  • Raspberry Funfetti Pop Tarts (p. 199)
  • Get saucy (p. 203)
  • The Nacho Cheese (p. 205)
  • The Parm (p. 207)
  • The Tartar Sauce (p. 207)
  • The Mozza (p. 208)
  • The BBQ Sauce (p. 209)
  • The Guac Sauce (p. 209)
  • The Sour Cream (p. 210)
  • The Maple-Mustard Dip (p. 210)
  • The Red Pepper Relish (p. 212)
  • The Spicy Peanut Sauce (p. 215)
  • The Red Sauce & The Rosé Sauce (p. 216)
  • The Hollandaise Sauce (p. 218)
  • The Gravy (p. 220)
  • The Caesar Dressing (p. 221)
  • Three Easy Dressings (p. 222)
  • The Classic Ranch
  • The Creamy Cucumber
  • The Thousand Island
  • The Aiolis (p. 224)
  • Homemade Vegan Mayo
  • The Sundried Tomato Aioli
  • The Horseradish-Dili Aioli
  • The Roasted Garlic Aioli
  • The Jalapeño-Lime Aioli
  • The Spicy Sriracha Aioli
  • Acknowledgments (p. 229)
  • Index (p. 230)

Excerpt provided by Syndetics

<opt> <anon I1="BLANK" I2="BLANK">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.  Excerpted from Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face by Lauren Toyota All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.</anon> </opt>

Reviews provided by Syndetics

Library Journal Review

What constitutes comfort food and what is a classic comfort meal? Hot for Food blogger Toyota answers both questions with menu-spanning recipes. Bacon is often among the most missed foods, taste-wise and texture-wise, that vegans long for-and Toyota offers six ways to replicate it. Achieving authentic taste without animal-based ingredients means more preparation and attention to flavor and mouth feel. While most recipes offered here are from scratch, such as the seitan loaf that is the staple for sandwiches, Toyota also uses vegan butter, some vegan cheeses, and nondairy milks. There are some newer nominees for comfort food, such as a savory butternut squash soup, but also top-of-the-list favorites, such as mac and cheese and brownies. Toyota explains how the idea of "comfort food" is formed over time and culturally flavored; Indian bhaji, black bean taquitos, and wonton soup represent the spectrum of satisfying cuisines. VERDICT Vegan cooks will find this volume true to its title, with recipes that will be among their favorite "classics."-Jeanette McVeigh, Univ. of the Sciences, Philadelphia © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Novelist Select