Hot for food vegan comfort classics : 101 recipes to feed your face / Lauren Toyota.

Enhanced descriptions from Syndetics:

A fun and irreverent take on vegan comfort food that's saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota of Hot for Food.

In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.

Excerpt provided by Syndetics

COLD CUCUMBER- CHILE NOODLES Makes 4 to 6 servings   1 pound thick flat rice noodles  2 English cucumbers  2 green onions, white and green parts, finely sliced diagonally  2 tablespoons toasted sesame oil  2 tablespoons sesame seeds  1⁄4 to 1⁄2 teaspoon sea salt  4 tablespoons chile oil  Bring a large pot of salted water to a boil. If your rice noodles already contain salt, do not add salt to the water. Cook the noodles until al dente, approximately 6 minutes.  Meanwhile, cut the cucumber into ribbons using a vegetable peeler or slice very thin using a mandolin.  Drain the noodles, rinse under cool water, and place in a large bowl. Toss with the cucumber ribbons, green onions, sesame oil, sesame seeds (reserving 1 teaspoon for garnish), and 1⁄4 teaspoon of the salt (more to taste, if necessary). Divide among serving plates.  Drizzle each portion with 1 tablespoon of the chile oil (or use more sesame oil if you don't want spice) and garnish with the remaining sesame seeds. You can also toss the noodles in only the sesame oil, salt, and sesame seeds, leaving the cucumber ribbons and green onions to place on top of the noodles in each serving. I think this looks prettier!  If you have leftovers, soften the noodles by heating them with a bit of water in a covered pan or heat in a microwave. Drain any excess water before serving.  Excerpted from Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face by Lauren Toyota All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Reviews provided by Syndetics

Library Journal Review

What constitutes comfort food and what is a classic comfort meal? Hot for Food blogger Toyota answers both questions with menu-spanning recipes. Bacon is often among the most missed foods, taste-wise and texture-wise, that vegans long for-and Toyota offers six ways to replicate it. Achieving authentic taste without animal-based ingredients means more preparation and attention to flavor and mouth feel. While most recipes offered here are from scratch, such as the seitan loaf that is the staple for sandwiches, Toyota also uses vegan butter, some vegan cheeses, and nondairy milks. There are some newer nominees for comfort food, such as a savory butternut squash soup, but also top-of-the-list favorites, such as mac and cheese and brownies. Toyota explains how the idea of "comfort food" is formed over time and culturally flavored; Indian bhaji, black bean taquitos, and wonton soup represent the spectrum of satisfying cuisines. VERDICT Vegan cooks will find this volume true to its title, with recipes that will be among their favorite "classics."-Jeanette McVeigh, Univ. of the Sciences, Philadelphia © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

Canadian media personality Toyota, creator of the vegan Hot for Food blog and the YouTube channel of the same name, presents satisfying recipes for "indulgent, delectable, gourmet vegan comfort foods." Toyota refashions classic stick-to-your-ribs fare with vegan substitutes such as nuts, tofu, and friendly fats. A chapter titled "Badass Brunches" showcases buttermilk biscuits, waffles with berry syrup and cream, and six plant-based variations on bacon. Finger foods presented here include crispy crabless cakes and party-friendly jalapeño poppers. Soups include a tummy-warming one made with wontons, and mains include deep-fried avocados stuffed with jackfruit. The Mozz, a meltable cashew-based mozzarella replacement, can serve as a topping for onion soup and gyros. For lighter fare, Toyota suggests Thai-inspired roasted green-curry cauliflower, and though salads and raw-veggie dishes are not Toyota's focus, there are recipes for rich aiolis for sandwich spreads and dressings for salads. Desserts contain gluten, sugar, and shortening and offer "framework recipes" for customizable chocolate/vanilla cake batter and dough for apple fritters or cinnamon rolls. Some recipes require high-speed blenders, food processors, or a deep-frying setup. In this excellent book of hearty, bold recipes, Toyota makes good on her promise to offer "indulgent, not pious" vegan fare. (Feb.) © Copyright PWxyz, LLC. All rights reserved.

Author notes provided by Syndetics

LAUREN TOYOTA is a former MTV Canada host and a YouTube sensation. Her channel and blog, hot for food, attract a wide and engaged audience of young people curious about how to make vegan food fast and fun. In less than two years, her YouTube channel has gained over 391,000 subscribers. She lives in Toronto, Canada.