Epic Vegan: Wild and Over-the-Top Plant-Based Recipes

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Not Your Granny’s Home Cookin’!
Epic Vegan offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant based. Think cl***ic and nostalgic, yet messy, juicy, and Instagram-worthy at the same time.
Are you into playing with your food? Epic Vegan does just that, encouraging home cooks to think outside of the box. Author Dustin Harder, host and creator of the original vegan travel culinary series, The Vegan Roadie, is your culinary coordinator for the adventure ahead, sharing recipes that everyone from beginner cooks to experienced chefs can create at home.
How does it work? Recipes are built from the ground up, so you can stop at just the biscuit, or go beyond to the Deep Dish Brunch Pizza with Garlicky Cheddar Biscuit Crust—the choice is yours! Also included are recreations of fast-food cl***ics, like Norito’s Los Tacos and Cray Cray Bread (you know you can’t resist). Every creation is a flavor sensation guaranteed to wow your friends and your taste buds. The level of indulgence is up to you to decide!
What does an Epic Vegan recipe sound like? Here are just a few examples:Festive Cheesy Spinach BreadSavory Cheddar Fondu Waffle BowlMonte Cristo RollsCrab Rangoon PizzaDouble Stacked Cookie Dough CakeBacon Macaroni and Cheese Blue BurgerHushpuppy Phish Filet SandwichPumpkin Cream Cheese Latte ShakeCheesesteak Baked Potato BowlFried Chicken n Waffle Benedict SandwichStuffed Crust Meatball Parm PizzaAlmost Famous Buffalo Chicken LasagnaChurro Cup Sundaes

Epic Vegan offers a choose-your-own-adventure approach for you to become a kitchen warrior in your own home, your own way. Playing with your food has never been more fun, or more epic!

From the Publisher

INTRODUCTION

Why This Book?

Let’s get epic! It’s time to stop taking food so seriously and letting pretentious chefs scare you out of the kitchen. It’s time to play with your food. Who’s with me?!

This book was heavily inspired by my travels while filming my video series The Vegan Roadie. During these travels, I learned many things, primarily that people are hesitant about plant-based eating because they feel it’s unfamiliar, boring, or bland. Consumers have been heavily influenced by a fast-food nation with snappy ad campaigns boasting over-the-top creations. But vegans can create fun, irreverent, and exciting food too! This book is an invitation for vegans (and their nonvegan friends) to come together in the kitchen, communicate, and create.

Not Your Grandmother’s Pantry Nutritional yeast Vital wheat gluten Dulse (dried red seaweed) Nori (dried green or black seaweed) Hemp seeds and Flax meal Hearts of palm Jackfruit Matcha

BASIC BETTY: FUNdamental Recipes | EASY CREAMY SHELLS AND CHEESE

This is my favorite mac and cheese I’ve created to date, and I love it baked or straight from the pot! I added the baked option because it reminds me of the frozen mac and cheese I had as a kid that came out of the oven with the crust around the edges. But really, I love it both ways!

SAUCED UP: Sauces and Dips for Slatherin’ and Dippin’ | RED, WHITE, AND BBQ SAUCE

One summer I designed a menu with a friend of mine at her restaurant, Urban Vegan Kitchen in NYC, for a pop-up dinner with a BBQ theme. We wanted to include as many styles of BBQ sauce as we could on the menu. I’m delighted to offer a couple of the variations to you, as these BBQ sauces came about from nights of testing them over and over, making the smallest adjustments with my dear friend Pamela Elizabeth. Both are super tasty, but the white BBQ sauce won over the crowd at the dinner; hopefully it does the same for your hungry family and friends.

BRAZEN BREADS: All the Dough You Knead! | FESTIVE CHEESY SPINACH BREAD

I served this bread at a holiday party to a room full of nonvegans, and it was a hit! It’s a fun recipe to bring to the table, and once people are done “oohing” and “ahhing” over how fun it looks, they will be delighted to find out it’s just as fun to eat. And don’t freak out—it’s easier than it looks! In the words of Carla, one of the amazing recipe testers for this book, “This is a total showstopper. One of those recipes that looked like it took a ton of time to make, but is actually super easy.” So listen to Carla: It’s easy! I must mention to be mindful to really squeeze that spinach dry to avoid extra moisture.

THERE’S AN APP FOR THAT: Nibbles and P***ed Bites for the Crowd | SWEET CHILI COCKTAIL PEANUTS

It used to be that I couldn’t get enough cheese when I was at social functions; the cheese plate always called my name. Nowadays, my sights have shifted; if there’s an array of mixed nuts, I’m going at them like a squirrel! These jazzed-up peanuts will keep both the squirrels and humans happy. (But, really, please don’t actually give these to squirrels; I’m not sure that would be entirely safe!)

MONSTER HANDHELDS: Beastly Bites Fit for Kings and Queens | TRIPLE-DECKER BREKKY SAMMY

Let’s face it: The world is in love with breakfast sandwiches, and this is the mother of them all. The idea that you can put some breakfast staples like sausage and eggs on a sandwich and be all set is genius! Breakfast sandwiches have been kicking around for generations, with the first sighting of one in an American cookbook in 1897. But this isn’t your standard breakfast fare. Let’s add another level here for a triple-decker sandwich to beat all breakfast sandwiches. Eat your heart out, 1897! And hey, cut yourself some slack and take these elements one step at a time: Make the eggs, hash browns, or sausages a day before and then simply reheat at 250°F (120°C, or gas mark ½) for 10 minutes while you whip up the rest the next day. Plan ahead, and Martha Stewart this beast for a stress-free sandwich build—it’s a good thing.

PIZZA! PIZZA!: Cheesus Take the Wheel! | UNICORN FRENCH BREAD PIZZA

Unicorns are also beautiful and majestic, so put those gorgeous unicorn colors on a pizza and you have the perfect delight for any LGBTQ pride party because everyone—I repeat, EVERYONE—is beautiful and majestic and deserves to eat pizza that reflects just that. One might call this Pride Pizza.

PASTA PARADISE: The Pastabilities Are Endless! | ALMOST FAMOUS BUFFALO CHICKEN LASAGNA

I once made a 5-ingredient buffalo chicken dip for the 5-ingredient challenge segment of The Vegan Roadie. I have been looking for the opportunity to revisit that ever since. The minute I put a Blue Cheese Dressing recipe (page 42) in this book, I knew this was the right time! The combination of spicy and cool flavors between the sauce and dressing, paired with the savory chicken and pasta, can’t be beat.

BOWLS OF STUFF: Fork It, Spoon It, Slurp It! | KEEPIN’ IT CLEAN BOWL

Obviously, this book’s main purpose is to show that vegans eat more than salad; yet, we also love our salads—and there’s no reason salads can’t be epic! I included this epic salad bowl for those days when you are keeping it clean and green. Don’t let the head-of-lettuce bowl intimidate you. Feel free to just make this in a regular bowl; you’ll need to have only 1 head of lettuce for the entire recipe then. But I will say, the lettuce-head bowl is super fun for a lunch with friends!

SHAKE IT OFF!: Chill Sips for Every Occasion | BIRTHDAY CAKE SHAKE

I was deciding whether I actually wanted to tackle a book of this nature when I got on a plane and saw the cover of the inflight magazine picturing an outrageous shake—a birthday cake shake. I opened the magazine to an article focused on outrageous, over-the-top stunt foods. I took that moment as a sign, and I went forth to create this book, and this shake. This is the perfect single-serve specialty shake for the birthday person; everyone in attendance can have a piece of the cake that remains, but the celebrant gets cake and a shake!

SWEET EMOTIONS: Donut Come for Me! Sweets to Make Friends | PAD THAI CUPCAKES

When I was filming my series The Vegan Roadie, I had the pleasure of visiting a place called Lulu’s Local Eatery in St. Louis, Missouri. They had so many delicious items on the menu, but I will never forget this cupcake outsourced from an independent baker by the name of Stimulus Baking Company created by Lauren Wamhoff. In the past, when re-creating this cupcake, I’ve used tamarind concentrate to really get those pad thai flavors, but I found the combination of soy and lime does the trick! This is a perfect addition to any party to get your guests talking.

ASIN ‏ : ‎ B07S9KTN2R
Publisher ‏ : ‎ Fair Winds Press
Accessibility ‏ : ‎ Learn more
Publication date ‏ : ‎ July 2, 2019
Language ‏ : ‎ English
File size ‏ : ‎ 27.7 MB
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 192 pages
ISBN-13 ‏ : ‎ 978-1631596964
Page Flip ‏ : ‎ Enabled
Best Sellers Rank: #840,535 in Kindle Store (See Top 100 in Kindle Store) #515 in Vegan Cooking (Kindle Store) #771 in Comfort Food Cooking (Kindle Store) #891 in Biscuit, Muffin & Scone Baking
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