The Tipsy Vegan: Cookbook Review with Recipes

The Tipsy Vegan by John Schlimm contains seventy-five tasty recipes using liquors, liqueurs, wine, and beer.

John Schlimm is a member of the Straub brewery family and the author of several cookbooks and entertaining handbooks, including the largest book of beer recipes ever published, The Ultimate Beer Lovers Cookbook.

Mr. Schlimm notes that not every alcoholic beverage is vegan and makes sure to include only those that are always vegan-friendly or that are made by prominent brands in a vegan-friendly fashion.

The book starts with appetizers and lighter fare, but ends with filling lunch, dinner, and dessert recipes. So many of these recipes star vegetables that could come straight from my garden.

Chapters include appetizers, soups, salads, side dishes, brunch, lunch, supper, and dessert. Every chapter starts with a drink recipe for enjoying while you prepare the food – or you can share the drinks with your guests. Whichever you decide, they’re delicious.

Overall, the recipes are just fun in The Tipsy Vegan.  They’re great for anyone, but try these two recipes and see what you think.

Appetizer Recipe:  Carousing Cucumber Rounds with Rummy Hummus

Brunch Recipe:  The Hangover Tofu Omelet with Sauteed Chopped Bell Pepper Filling

Carousing Cucumber Rounds with Rummy Hummus

These little ditties will have you and your guests spinning round, round, round while the good times roll.  The crunchy cucumbers cool down the assertive and spicy, lightly rummy hummus, bringing balance and satisfaction to your tummy.

1 (14-ounce) can of chickpeas, rinsed and drained thoroughly
2 canned chipotle peppers, stemmed if necessary, with a teaspoon of the adobo sauce they were canned with (add more peppers, if desired)
1 large garlic clove, coarsely chopped
3 tablespoons fresh lemon juice
3 tablespoons tahini (mixed well before measuring)
2 tablespoons extra-virgin olive oil
2 tablespoons white rum (or more to taste)
1 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more for sprinkling
1 large english (seedless) cucumber (usually plastic-wrapped at the supermarket)
1 tablespoon sesame seeds, toasted in a dry skillet just until golden brown

In a medium bowl, place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, white rum, cumin, and 1/4 teaspoon salt. Puree with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy. Or use a standing blender (see note below).

Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern around the circumference of the cucumber and slice it crosswise into 1/4-inch rounds. If the cucumber skin is tough, peel the entire cucumber. Arrange the cucumber discs on a platter.

To assemble, just before serving, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus. Sprinkle with sesame seeds.


Note: don’t be tempted to use a food processor to make this spread because you won’t get that perfectly smooth texture.

From the book The Tipsy Vegan, by John Schlimm.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.

Photo by Amy Beadle Roth.

Continue on to try this Brunch Recipe: The Hangover Tofu Omelet with Sauteed Chopped Bell Pepper Filling

Review of The Tipsy Vegan by John Schlimm

The Hangover Tofu Omelet with Sauteed Chopped Bell Pepper Filling

Following an unbridled marathon of revelry and laughter, your weekend guests will be happily red-eyed with gratitude when you spring this masterpiece of an omelet on them at the brunch table. and if you haven’t yet discovered nutritional yeast, get ready to fall in love. Not to be confused with baking yeast or brewer’s yeast, this humble flake imparts a deliciously cheesy, nutty flavor.

3 tablespoons extra-virgin olive oil
1 tablespoon cornstarch
1 red bell pepper, stemmed, seeded, and diced
1 teaspoon tahini
6 ounces extra-firm silken tofu, cubed and pressed to
1 to 2 pinches onion powder
remove excess water (see instructions on page 31)
1 to 2 pinches garlic powder
1 tablespoon soy milk or other nondairy milk
1⁄8 teaspoon turmeric
1 tablespoon marsala
salt and freshly ground black pepper to taste
1 tablespoon powdered nutritional yeast
1 pinch smoked paprika

In a medium skillet over medium-high heat, place 1 tablespoon of the olive oil. Add the bell pepper and sauté until softened and beginning to brown, about 5 minutes.

In a blender, combine the tofu, soy milk, Marsala, yeast, cornstarch, tahini, onion and garlic powders, turmeric, salt, pepper, and paprika. Blend until smooth.

In another large nonstick skillet over medium-high heat, place the remaining 2 tablespoons of olive oil. When the oil slides easily across the skillet when tilted, pour in the omelet batter and smooth the top with a spatula. Scatter the cooked bell pepper over the surface and reduce the heat to low.

Cover the skillet and cook for about 3 minutes, checking every 30 seconds to see if it’s ready to fold. When the edges have dried, lift a section to see if the omelet is set. It should be golden, but not brown. Loosen the omelet by sliding the spatula underneath it, then fold the omelet in half. Cook for another minute, then slide the omelet onto a warm plate.

From the book The Tipsy Vegan, by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.

Photo by Amy Beadle Roth.

Don’t forget to try this Appetizer Recipe: Carousing Cucumber Rounds with Rummy Hummus

Review of The Tipsy Vegan by John Schlimm

Written by Heather Carr

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