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The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite into Happy Hour
     

The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite into Happy Hour

5.0 1
by John Schlimm
 

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Vegan Cupcakes Take Over the World meets The Boozy Baker meets Vegan Comfort Food in this full-color, hip cookbook. Award-winning author John Schlimm brings together everyone's two favorite hangouts: the kitchen and the bar. A member of one of the oldest brewing families in the United States and author of the largest beer cookbook ever

Overview


Vegan Cupcakes Take Over the World meets The Boozy Baker meets Vegan Comfort Food in this full-color, hip cookbook. Award-winning author John Schlimm brings together everyone's two favorite hangouts: the kitchen and the bar. A member of one of the oldest brewing families in the United States and author of the largest beer cookbook ever published, Schlimm knows a thing or two about boozing up his food.

The Tipsy Vegan showcases plant-based recipes using favorites from the bar circuit—wine, beer, vodka—as key ingredients. From spiked appetizers, soups, and salads to blitzed main dishes, desserts, and, of course, cocktails, these buzz-worthy recipes make sure you have a blast, whether you're preparing for a houseful of guests or a party for one.

Recipes include: Carousing Cucumber Rounds with Rummy Hummus, Plastered Portobello Mushroom Satay, Wild Rice Under the Influence, The Hotta Frittata with Chopped Jalapeño Pepper, Slur-Baaaaked Peaches with Cointreau, Bottom's Up VegeBean Stew, Bad-Ass Beer Cake with Bourbon Raisins and Amaretto Frosting, and more.

Editorial Reviews

Publishers Weekly
Schlimm (The Ultimate Beer Lovers Cookbook) puts his boozy cooking experience to work in this collection of vegan recipes that incorporate alcohol for added depth. Yes, there are Jell-O shots (made here with a vegan-friendly gelatin substitute), salads, and hummus, but there are also a handful of soups (Roasted Yellow Pepper with cognac), six sorbets, and flavor-packed roasted potatoes with rosemary, horseradish, Dijon mustard, and cayenne tossed with vodka and vermouth to keep them crispy. Though recipe titles are often cringe-worthy ("Hey, Baby! Artichokes," anyone?), his recipes are often spot-on and don't require too many arcane or hard-to-source ingredients. Moreover, the addition of alcohol to his dishes–Bottom's Up VegeBean Stew employs a dark beer for added oomph, Triple Sec is added to a blueberry pie as well as homemade granola–truly serves a purpose other than novelty. Though the book feels padded in terms of page count (there are many gorgeous full-page images), Schlimm's efforts will pay off for vegans, as well as their omnivorous guests. (Nov.)
From the Publisher

EatDrinkBetter.com, 11/28/11
“Overall, the recipes are just fun in The Tipsy Vegan. They’re great for anyone.”
 

Hudson Valley News, 11/30/11
“In this world of food, it’s always happy hour…Yes, Virginia, you can get through another holiday. Cheers.”
 
JLGoesVegan.com, 12/6/11
“This book screams fun…John Schlimm is clever and funny and his recipes are really solid.  He uses great ingredients that we know and love in dishes that are fun, and simple, to prepare.”

San Francisco Guardian, 12/13/11
“This book is a carnivorous teetotaler’s nightmare, boasting 75 boozy recipes…A nice touch: glossy food porn shots on every page.”

January, 12/9/11
“Not your everyday vegan cookbook…A party waiting to happen: just add booze and stir.”

Vegansaurus.com, 12/13/11

“The recipes and ingredients are inventive and interesting. And the book is entertaining…So I say check it out and get a little crazy. A little crunked, even. Go for it.”

InfoDad.com, 12/15/11

Technorati.com, 11/18/11
“Give The Tipsy Vegan as a Holiday gift to vegans, vegetarians, and omnivores (tell the omnivores not to be scared)—the recipes are fun for all types of gatherings (except, maybe, the church covered-dish social or Johnny’s fifth birthday bash), easy to prepare, and—best of all—yummy in the rum-tum-tummy.” 

WeBeSharin.com. 11/17/11

VeggieGirl.com, 12/16/11 “John Schlimm’s new book The Tipsy Vegan is here to squash stereotypes and show people who are unfamiliar with vegan cooking how fun it can be. The dishes in this book are fun, flavorful and easy to make, and John’s sense of humor shines through with recipe names such as ‘Cocky Coconut Rice’ and ‘Oh Snap! Stir-Fried Sugar Snap Peas.’ Any lover of good food—vegan or omnivore—will love the dishes you cook up with this book.”


VegNews
, February 2012

“Schlimm writes Tipsy with all the swagger and sass of someone who’s had a few—and we like it…With quotes about drinking from famous types…a guide to a properly stocked liquor cabinet, and an adorable design, Tipsy’s about as much fun as you can have—until you actually whip up a few of the recipes, when it gets even better.”

Tucson Citizen
, 12/26/11

“Few cookbooks can bring together the flavors of the kitchen with the fun of the bar but John Schlimm, a member of one of the oldest brewing families in the United States, does that and more in his new festive collection. His plant-based recipes are laced with such spirited ingredients as beer or brandy to reveal the wilder side of vegetables. All I can say is that guacamole made with tequila has never been more fun.”

The Tipsy Vegan is small, square, and the perfect size to pack in a tote bag when shopping for the dinner party, as well as for keeping in the kitchen for everyday dinner inspiration. Fun read, with 75 different recipes using ingredients that are easy to find.”

Eco Mama’s Guide to Living Green
(blog), 12/29/11

“It's campy and is packed with colorful photos and illustrations making it fun to read and perfect for a hostess gift.  It would be fabulous for non vegans, and what an introduction to the genre!  The slightly naughty will love this.”

CookbookMan.com, 1/4/12

The Tipsy Vegan is filled with tasty dishes that pack a punch.”

MamaLovesHerBargins.com, 1/2/12

“The recipe titles are all cute and silly but the recipes are tasty and well thought out.  This book would be a great gift for a vegan, vegetarian or omnivore.”
 

Portland Book Review (OR), 1/11/12
“Schlimm…has put together a winning collection… Each of the eight cleverly titled chapters—including Plastered Party Starters, Boozy Soups, Sloshed Suppers and Drunken Desserts—includes a starter cocktail and several appetizing dishes that will please vegans and non-vegans alike. The accompanying photography and breezy writing style are also appealing. Cheers to a cookbook that brings a collection of vegan dishes from the marginal to the mainstream!”
 

Midwest Book Review, February 2012 “Will delight vegan cooks wishing to add more spice to their dishes.”
 
The Vegetarian (UK), Spring 2012
“The book is cleverly indexed so that you can choose your recipe based on which liqueur, wine, or spirit you like.”
 

ChowVegan.com, 4/6
“There’s so much packed into this little gem of a cookbook—from the clean, one-recipe-per-page layout with gorgeous photos to the fun and witty writing. Each of the eight chapters begins with a cocktail recipe, and covers everything from ‘Plastered Party Starters’ to sloshed soups, salads, sides, and boozy brunch, lunch and supper to ‘Drunken Desserts.’ Now, you can have your booze and eat it too.”


Peta.org

“These outside-the-box dishes and drinks are easy to prepare and even easier to make disappear, and they will surely impress anyone who partakes of them.”

Examiner.com, 12/29/11

“With beautiful, vivid photography and a refreshingly lucid tone despite the focus on spirits, The Tipsy Vegan is already a winner, but with a cookbook, no matter how fun the novelty, the recipes are what it’s all about, of course. This cookbook does not disappoint. An efficient but muscular little book, the recipes featured here are largely variations on classics but full of fun, flavor and spark. The booze isn’t added as an afterthought but as an integrated, key facet of the recipe…I recommend The Tipsy Vegan as a fun, light cookbook with an interesting hook and creative recipes.”

Brookville Tri-County
Sunday, 12/24/11

“Those looking for a new way to celebrate the New Year and create a new menu for Superbowl parties may find this book to be just the ticket.”

Sand and Succotash
(blog), 1/1/12

“Schlimm’s recipes are off the beaten vegan-cooking track, and his amusing comments on them make reading this small-size book enjoyable.”

GreenWala.com, 12/13/11
“It's campy and is packed with colorful photos and illustrations making it fun to read and perfect for a hostess gift. It would be fabulous for non vegans, and what an introduction to the genre! The slightly naughty will love this.”
 
Target Audience Magazine, Fall 2011
“Schlimm’s sense of humor shines through in many of the descriptions…[he] definitely deserves my plaudits for this wonderful-for-the-holidays as well recipe book which is sure to not only empower you in having the options of vegan eating, but also for the unputdownable fun he adds via the titles of the recipes, descriptions of each recipe and in his hilarious ‘Introduction.’”
 
Texas Kitchen (blog), 12/17/11
The Tipsy Vegan brings together some really amazing recipes that combine your favorite foods and booze. Being Vegan does not have to be boring. Kick it up a little with these great recipes. You will be surprised by the creativity author John Schlimm brings to the table. Excellent photographs throughout.”
 

Product Details

ISBN-13:
9780738215075
Publisher:
Da Capo Press
Publication date:
11/22/2011
Pages:
176
Product dimensions:
6.40(w) x 6.90(h) x 0.50(d)

Meet the Author


John Schlimm is a member of one of the oldest brewing families in the United States. The award-winning author of several books, including The Ultimate Beer Lover's Cookbook and The Seven Stars Cookbook, Schlimm holds a master's degree from Harvard and lives in Pennsylvania. Visit:JohnSchlimm.com

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Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite into Happy Hour 5 out of 5 based on 0 ratings. 1 reviews.
CPerny More than 1 year ago
Since I systematically try to slip some booze into everything I cook, I'm not at all surprised that I like this book. What does surprise me is that these recipes aren't "good for vegan recipes"; they're just good. What's more, you could make them with or without the booze, and I'm sure they'd still be delicious. So far, I've made a few of these, and I am really digging the Merlot sorbet recipe. I'm not a vegan (or even a vegetarian), but I generally don't eat to much meat, and as far as exercises in healthy, compassionate living go, you could do worse than a cookbook that starts each section off with a cocktail recipe. Also, as a side note: the photos in this are really vivid and appetizing, and the celebrity quotes sprinkled throughout are quite funny.