Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind

by Pinky Cole

From the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home.

When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you.

With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole’s belief that it’s fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po’​Boy or Oyster Mushroom Parm and everything in between, it won’t be long before you will also be declaring Cole’s timeless mantra: Eat Plants, B*tch!

• ISBN10: 1982178310
• ISBN13: 9781982178314
• Publish Date: 15 November 2022
• Publish Status: Active
• Publish Country: US
• Imprint: Simon & Schuster
• Format: Hardcover
• Pages: 224
• Language: English

Reviews

[annieb123]

Originally posted on my blog Nonstop Reader.

Eat Plants, B*tch is an engaging up-to-the-minute collection of vegan recipes developed and curated by Pinky Cole. Due out 15th Nov 2022 from Simon & Schuster on their Gallery Books imprint, it's 224 pages and will be available in hardcover and ebook formats.

There are so many reasons to eat more plant based foods and incorporate veg*n foods in our daily lives: environmental impect, health benefits, economics (macro and micro), etc. Up til now, I wouldn't have said that comfort food was really an overwhelming possibility in a plant based diet. I was wrong. This is an accessible, chatty, and *fun* collection of vegan recipes which includes wall-to-wall tasty food. The author herself says it in her foreword: "What makes Slutty Vegan beautiful is that we make good food. Vegan or not, we make good food and people can appreciate good food."

The introduction includes pantry lists of ingredients and tools. The recipes are eclectic and wide ranging, and are arranged thematically: breakfast, weekend recipes, party/entertaining "good times" dishes, comfort food with a southern (USA) slant, sauces butters & dips, and desserts. Recipes are written with an introduction, serving yields, ingredients in bullet lists, and followed by step by step cooking / assembly instructions. The ingredients are given in imperial (American) measurements only. Ingredients used with mostly be available from any well stocked grocery store, but some will require a specialist grocer or health food store. Nutritional information is not included.

It's worth mentioning that the book isn't just full of tasty vegan recipes (which it is, of course). There is a surprising amount of wisdom and observation about being a female black entrepreneur, about making plans and putting in the work to succeed, especially in the food and service industries post-covid. I found those parts where the author talks about her life and upbringing almost as enjoyable as the food. She has a frank and honest voice and I enjoyed reading the non-recipe parts of the book very much.

The photography throughout is superlative. The food pictures especially are beautifully styled and appetizing.

Five stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.