If you aren’t already aware of my love for food trucks…well, this is me tellin’ you that my favorite eatery in this country is a food truck that is (as far as I know) no longer operational (so sad ;_; ). One of these days, I may have to make it one of my missions to recreate everything from their menu, but…I digress.
It should come as no surprise to you that I was superrrr-lookin’ forward to this cookbook! <3 The recipes in Street Vegan are by the owner of Cinnamon Snail, a vegan food truck in New York City!
By Adam Sobel
Adam Sobel’s intro on how he started vegan cooking is rather adorable. (I’m a sucker for cute love stories.) He also goes through what can be found in his vegan pantry, which I think would be extremely helpful to anyone looking for a place to start out!
The “My Vegan Pantry” section is divided into…Non-Mean Proteins, Alternamilks, Butters & Cheeses, Oils, Vinegars & Bottled Sauces, The Sweet Stuff, Bakery Odds and Ends, If You Want To Show Me Love, Buy Me Flours, Superfoods, Thai & Indian Flavors, Japanese & Chinese Flavors, and Korean Ingredients.
Since I’m living in the middle of nowhere, I’ve definitely been missing and craving food diversity (especially Asian foods), and this cookbook definitely delivers. Everything looks absolutely amazing, and I really wish there were pictures for all the recipes, because it’d give me more to
drool over dream about. I also really love the whimsical nature of this book–life’s too short to take everything too seriously!
Kasha & Fried Onion Blintzes, Poached Pear-Stuffed French Toast, White Chocolate Macadamia Granola, Shredded Root Vegetable Hash Browns…
This is divided into 3 sections–Nut Milks & Milkshakes, Lemonades and Agua Frescas (Soupervan had these too! <3 ), and Hot Beverages! The Supreme Raw Fudge Brownie Milkshake sounded awesome, as did the Honeydew Mint Agua Fresca and Toasted Hazelnut Hot Chocolate!
Pan-Fried Kimchi Dumplings, Truffled Potato and Fried Onion Pierogies, Chimichurri Tempeh Empanadas…
Maple Butternut Squash Soup, Ginger Laphing, Tomato Sage Bisque with Mizuna…
Thai Barbecue Seitan Ribs, Gochujang Burger Deluxe (I made Gochujang turkey burgers before–wonder how they’d compare?), Sage Tempeh Sausage Sliders…
Yay for main dishes! Live Szechuan String Bean Ramen, Ginger Island Tofu, Rosemary Hemp Seed-Encrusted Tofu…
Veggies and Sides
Basic Napa Cabbage & Radish Kimchi, Raw Maple Miso Brussels Sprouts, Bourbon-Blanched Mustard Greens…
Oh em gee, this section looks amazing–Pop Tarts ‘n’ Pop Hearts with Strawberry-Rhubarb Filling, Raspberry Coconut Frou Frous, Rum Pumpkin Chiffon Pie, Raw Lemon-Blueberry Cheesecakes…
I’m all kinds of excited about that this actually has a donut section!! (I recently got a donut pan for $5.20!) <3 I can’t wait to try these out (especially the Lemongrass Mango glaze + the Mexican Hot Chocolate-Glazed Twists…and the Vanilla-Bourbon Creme Brulee Donuts!)!
The Saucy Stuff
Chipotle Mayonnaise, Roasted Tomatillo Salsa Verde, Grilled Mango Salsa…
Since I don’t generally follow a vegan diet, I didn’t actually have a lot of the ingredients that this book called for, but you can definitely make substitutions! (That’s my standard approach to recipes anyway.)
There’s a good mix of recipes that are labor-intensive + call for a bunch of ingredients vs. super-simple 2-5-ish ingredient recipes, so there’s bound to be something that you can make in here!
The food in this book looks delicious enough that if not for my current grocery ban (I’m trying to keep my food costs even lower than usual), I actually really wouldn’t mind going to the store to hunt down the ingredients it calls for! As it stands, I can currently make almost everything in the “beverages” section without having to go to the store.
Obviously, I wouldn’t recommend this to anyone who lives and breathes to eat meat, but if you’re vegan or even gluten-free (he denotes which recipes are gluten-free in here–my arbitrary count went to 57 gluten-free recipes before I lost my place), or if you don’t mind veggies and meat alternatives, Street Vegan would be an awesome cookbook to add to your collection!
Creamy Strawberry Pink Drink with Cacao Nibs
- 1 12 oz. can coconut water with pulp
- 1 cup frozen strawberries
- 1/2 tsp vanilla extract
- 1/3 cup walnut pieces
- dark chocolate-covered cacao nibs, for garnish
- 1 tbsp pure maple syrup (optional)
- Add coconut water, coconut meat, vanilla extract, walnut pieces, and maple syrup (if using) into a blender. Blend until smooth.
- Pour into cups and garnish with cacao nibs!
- Have you ever been to the Cinnamon Snail?
- Have you heard of Street Vegan?
- Got any favorite vegan recipes?
Check out my other book reviews!