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Review: Street Vegan by Adam Sobel

Street Vegan ReviewStreet Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck by Adam Sobel

Publish May 5th 2015 by Clarkson Potter

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Meatless meals revamped by the Cinnamon Snail, the vegan food truck with a cult following.
What’s the secret behind the Snail’s takeover of New York City streets? In all kinds of weather, vegetarians, vegans, and omnivores alike queue up for addictive vegan cuisine from truck owner Adam Sobel. Now Adam brings his food straight to your kitchen, along with stories of the challenges of working on a food truck while still finding ways to infuse food with imagination, love, and a pinch of perspective. Street Vegan brings the energy and passion of the Cinnamon Snail’s creative cooking from truck to table, including:
· Breakfasts: Fresh Fig Pancakes, Fried Dandelion Greens with Lemon Garlic Potatoes, Poached Pear-Stuffed French Toast
· Beverages: Vanilla Sesame Milk, Cucumber Ginger Agua Fresca, Peppermint Hot Chocolate
· Soups and Sandwiches: Korean Kimchi Soup, Jalapeño Corn Chowdah, Brown Sugar-Bourbon Glazed Seitan, Gochujang Burger Deluxe
· Veggies and Sides: Lemon-Soy Watercress, Maple-Roasted Kabocha, Horseradish Mashed Potatoes
· Desserts and Donuts: Roasted Mandarin-Chocolate Ganache Tart, Pine Nut Friendlies, Rum Pumpkin Chiffon Pie, Vanilla Bourbon Crème Brulée Donuts, Cinnamon Snails (Goodreads)

Since starting my vegetarian/vegan diet I have sought out some cookbooks to aid me in my journey. I have reviewed a few vegetarian/vegan cookbooks over the past couple of months and today I’m here to review Street Vegan by Adam Sobel. I’ve never been to New York City and I’ve never heard of the Cinnamon Snail prior to delving into Street Vegan. This book features recipes that Adam creates and dispatches from his food truck. Interwoven are bits about how Adam got started on his vegan journey (of course it’s a love story), the trials of being a food truck chef and vendor in New York City, pantry necessities and so forth. Of course I am dying to try the recipes, but I’m loving the personal stories sprinkled throughout.

page from the book



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