Synopses & Reviews
"This decidedly unpreachy vegan collection comes from the founder of thesexyvegan.com and creator of vegan cooking instruction videos that have become YouTube sensations. Although he can try too hard (do we really need to know that the word wafting makes him think 'about fanning farts into my brothers' faces'?), overall it's a really funny book, which isn't something most cookbooks especially not most vegan cookbooks can claim. Recipes are simple and approachable, and they cover everything from breakfast (Mostest Ultimate-est Breakfast Sandwich; Hangover Hash) to entrees such as Mexicali quinoa with black lentils and Pretend chipotle sausages and jambalaya. There are cocktails and salads and soups and meat substitutes (the obligatory My Balls recipe for faux meatballs) and more, too. The recipe titles alone are worth reading: The Seitan Worshipper, for example, and Not Yo Mama's Cheeze Sauce as the head note explains, 'Say the first two words of the above title really fast... see what I did there? I rule.' The author demystifies ingredients with 'WTF is...?' boxes, and many recipes feature smartphone scan codes that lead readers to a relevant cooking video a nice interactive touch in this fresh, of-the-moment volume." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
[D]ecidedly unpreachy...[A] really funny book, which isnt something most cookbooksespecially not most vegan cookbookscan claim....Recipes are simple and approachable, and they cover everything....The author demystifies ingredients with WTF is...?” boxes, and many recipes feature smartphone scan codes that lead readers to a relevant cooking videoa nice interactive touch in this fresh, of-the-moment volume.”
After graduating from college, Brian Patton was back to living at his parents' home in Pennsylvania, a public relations graduate with an expensive education but no job. He watched a cooking show and thought, I can do that, enjoying the simplicity of a recipe that sounded and looked delicious but was so easy he didn't have to write it down to make it himself. After moving to Los Angeles, he discovered he loved cooking, and found a cooking job where he learned the ins and outs of a professional kitchen. This led to the position of executive chef for Veggin' Out, a vegan home delivery service, and he experimented with veganism. He discovered he lost weight and felt great, with more energy and vitality, and he's been a vegan ever since. But, he's still the "regular dude" who wants to eat sandwiches, sliders, onion rings, pizza, and drink beer and cocktails while he watches the game.
He became The Sexy Vegan by posting a video cooking demonstration on YouTube. He posted another, and another, and discovered that many people wanted what he wanted in a cooking demo: easy, failure-proof recipes that they'd cook again and again for food that satisfied in flavor and quantity. This new cookbook covers the basics of cooking, from slicing vegetables to finding the right type of tofu to recreating favorites without meat or dairy. With more than 100 recipes, Brian covers everything from cocktails (according to the Sexy Vegan, the most important meal of the day) to amazing breakfast sandwiches to desserts such as Sailor Peanut Rum Ice Cream. There are appetizers and nachos, pizza and "tuna-like" sandwiches as well as plenty of salads, pasta, and main dish choices.
The Sexy Vegan's signature style is efficient, lively, and funny. He doesn't take himself seriously, but he takes his food seriously, and he delivers great options for enjoying food while staying healthy and protecting the planet.
Oprah makes meatless Mondays mainstream, Michael Pollan makes conscious eating righteous, and Alicia Siverstone makes veganism pretty. Now, Brian Patton makes all of the above real
. I was unemployed and half asleep on my parents couch, watching a local access cooking show. I can do that, I thought.” And so Patton did, going from cooking for his folks to professional kitchens in Hollywood. Along the way he tried veganism and found he could lose weight and feel great. But what to do about his love for onion rings, ice cream, and the most important meal of the day”: cocktails? The answers are all here, from The Blood Bath cocktail and Kajillion Island Dressing to Hangover Hash, Blam Chowder, Sailor Peanut Rum Ice Cream, and snackage” like Buffalo Wangs and Gargantuan Guac. On every page, Patton proves that seriously good and good for you food neednt be too serious.
Are you craving a way to eat killer food without killing yourself, animals, or the planet? Is your brain bloated from watching cooking shows that present recipes youre never, ever going to make? Have you been searching for a way to prove to your friends that vegan food can be just as delicious, hearty, and satisfying as the meaty meals theyre accustomed to? Then this is the book for you.
Of his journey from watching food porn on his parents couch to cooking in Hollywood kitchens to becoming vegan, author Brian Patton writes:
My roommate said he didnt know what made me a bigger loser: that I was painstakingly preserving episodes of 30 Minute Meals or that I was trying to conceal their existence by labeling them Star Trek....Once I discovered that I could not only survive but thrive without taking the life of another being, I was sold. I was a vegan. For good.
And thats how an ordinary dude” became the Sexy Vegan and started creating extraordinary food” with a decidedly real-meal appeal. On every page, Brian proves that seriously good food neednt be too serious.
About the Author
Brian Patton is the executive chef for Veggin' Out, a vegan food delivery service in Los Angeles. Brian started cooking by accident. As he writes, "I was unemployed and half asleep on my parents couch, watching a local access cooking show. It was hosted by this big, fat, balding guy with a mustache named Chef Lou (that was HIS name, not his mustaches). He made an angel hair pasta dish, and presented it so simply that I didnt even need to write it down. I thought,'I can do that,' and the next day I did it. My parents loved it, and I sensed that they felt just a little less disappointed in me than usual. It was that moment that gave me the confidence to continue to branch out and try making different dishes, and ultimately to become a chef. This confidence is what I want to give to my readers with my first book."
Brian offers cooking demonstrations at restaurants and community centers throughout Southern California and in his travels around the country. He regularly offers demos at Animal Acres, a hub of veganism and animal activism near Los Angeles.