Way back around Christmastime, my friend Shara gave me the ultimate vegan cookbook. It combines two of my favorite things: food and booze. But ever since, I've been so behind with reviewing cookbooks for the blog that I haven't had much time to cook from books that I wasn't sent for review purposes.
I finally got around to cracking open The Tipsy Vegan by John Schlimm. I'm not sure how I waited so long! Every recipe in this book has a dash (or a ton) of alcohol in it. Some are made with straight liquor, like vodka or rum. Others are made with the more modest cooking wines. Oh, and of course, there are recipes for actual cocktails too!
I decided to start with this Hangover Tofu Omelet with Sauteed Chopped Bell Pepper Filling:
I've certainly made prettier vegan omelets, but it's never really the recipe's fault. Every tofu omelet is unique. Sometimes they flip perfectly. Sometimes they don't ... just like egg-based omelets.
Where's the booze, you ask? This omelet contains Marsala cooking wine, so it was unlike any other tofu omelet I've tried. The wine added a sophisticated flavor that really took this breakfast to the next level. I can't wait to try the other boozy brunch recipes, like the blueberry-coconut muffins (with rum!) and the Party Monster Pancakes (with amaretto!).
The book is loaded (ha ha, get it ... loaded) with drunken fun. There's entrees, salads, soups, appetizers, and even desserts (margarita sorbet anyone?) spiked with alcohol. Oh, and each chapter starts off with a cocktail "to get you started." The Extra! Extra! Dirty-Hot Martini, made with jalapenos and their juice, is on my weekend to-do list for sure. And then I may need another Hangover Tofu Omelet the next day.