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Everyone’s excited about the vegan cookbook – especially yours truly!

June 30, 2009 at 5:35 am

Vegan Yum Yum.

Even the title has a happy ring to it. And, to top that, its genius subtitle reads: “Decadent (But Doable) Animal-Free Recipes for Entertaining & Every Day.”

vegan-yum-yum

Could we have found a more timely, just plain yummy cookbook to add to the most stellar list of HCI titles ever? I’m giddy with booklist glee and think that a good vegan cookbook makes for refreshing contrast to the true crime books I’m working on and some of the heavier handed subject matter (internet defamation for one).

It’s also obvious that I’m mad for this September title because I’m mad about food.  Being vegetarian (most days) Vegan Yum Yum will add to my animal-free culinary repertoire. (I do make some pretty convincing faux ground beef and a mean hunk of homemade seitan)

The author’s being featured in Vegetarian Times this September and I’m going to do my darndest to get the book pictured if not reviewed in the subsequent issue. I’m also ecstatic that we went with the current cover. I did counter a few ed board members on this cover and am glad I was on the side with taste, I mean, the winning side.

What do you think of it? Just curious.

Today I’m going to share a preview of the book by posting a recipe. Even if you’re not vegan, you might try indulging your inner PETA soul here.

How about some…

Smokey Miso Tofu Sandwiches (picture gorgeous color photos to accompany the recipe)

Smokey Miso Tofu

Makes 18 to 20 thin slices

1 block extra/super firm tofu, drained and pressed

2 tablespoons red miso

2 tablespoons lemon juice

2 tablespoons sugar

2 tablespoons tamari or soy sauce

1 tablespoon nutritional yeast

1/4 teaspoon liquid smoke

Step 1 Preheat the oven to 425º F.  Wrap your drained tofu in a few paper towels, then again in a terry cloth bar towel.  Press with something heavy, like a cast-iron skillet or a plate with some cans on top, for 10 to 20 minutes.

Step 2 Meanwhile, mix the marinade together.

Step 3 Unwrap the tofu and make many thin, width-wise slices with a large knife.  I got 18 to 20 slices out of one block of tofu.

Step 4 Line up your tofu slices on a baking sheet topped with a non-stick baking mat or parchment paper. [what if you don’t have a nonstick baking mat? – I added parchment paper option!] Brush both sides of the tofu with the marinade.

Step 5 Let the slices absorb the marinade for 10 minutes or so, then brush just the tops again. Bake for 20 minutes at 425º F. Remove from the oven and let it cool on the sheet. The tofu should be darkened around the edges, but not burnt. Use immediately or refrigerate for later use.

Yum!! That’s real vegan yum yum for you.  With me, you can look forward to a lot more where that came from.

p.s. while awaiting this awesome book, check out author, Lauren Ulm’s website:

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Comments (2)

2 Comments »

    Lauren Ulm has the best blog ever. and i’m not even vegan. LOVE IT.

    Comment by corinneJune 30, 2009 @ 11:49 am

    Love the cover! I don’t cook, but with a cover like this, I might even buy the book!

    Comment by Ingrid KingJune 30, 2009 @ 8:41 am

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