Adams Media - The Spicy Vegan Cookbook: More than 200 Fiery Snacks, Dips, and Main Dishes for the Vegan Lifestyle

Avon, Massachusetts Chipotle. Habanero. Jalapeo. Today, hot and spicy ingredients like these are taking the culinary world by storm and are showing up on the menus of neighborhood diners and fine dining restaurants alike. But finding vegan dishes that satisfy your cravings for spice isnt always easy. Fortunately, The Spicy Vegan Cookbook offers more than 200 recipes guaranteed to give your palate the heat its been looking for! With vegan recipes ranging from Jalapeo Hash Browns to Garlic and Gingered Green Beans to Mango Chili Sorbet, youll be able to fire up your tableno matter what meal youre eating! In addition, youll find recipes like Coconut Curry Sauce, Cranberry Jalapeo Relish, Smoky Chipotle Salsa, and Homemade Chili Powder that show you how to make your own sauces, spices, salsas, and spreads so you can take anything on your menu and kick it up a notch.

Throughout the book, youll find recipes with a variety of spices and levels of heat. Some recipes like Red Pepper Grits show restraint by calling for just a smattering of hot red pepper flakes, while others like the Five-Pepper Chili will have you calling the fire department to put out the heat the spicy habanero pepper left behind. So whether youre looking for something just a little spicy or out-of-this-world hot, or if youre indulging in an early-morning breakfast or salivating over a late-night dessert, The Spicy Vegan Cookbook is sure to spice up your life!

Frittatas are traditionally made with eggs, but you can use tofu instead for a cholesterol-free breakfast dish that is guaranteed to spice up your morning! 2 tablespoons olive oil 1 cup peeled and diced red potatoes 12 onion, diced 12 cup diced red pepper 12 cup diced green pepper 1 teaspoon minced jalapeo 1 clove garlic, minced 14 cup parsley 1 (16-ounce) package firm tofu 12 cup unsweetened soymilk 4 teaspoons cornstarch 2 tablespoons nutritional yeast 1 teaspoon mustard 12 teaspoon turmeric 1 teaspoon salt 14 teaspoon black pepper 1. Add the oil to a large pan and saut the potatoes, onion, peppers, jalapeo, and garlic on medium heat for about 1520 minutes. 2. 3. 3.

Cover, and cook on high heat for 4 hours, or until the frittata has firmed.

Tofu scramble is an easy and versatile vegan breakfast. This version adds chili and curry to pump up the flavor. Toss in whatever veggies you have on handtomatoes, spinach, or diced broccoli would work well. 1 16-ounce block firm or extra-firm tofu, pressed 1 small onion, diced 2 cloves garlic, minced 2 tablespoons olive oil 1 small red chili pepper, minced 1 green bell pepper, chopped 34 cup sliced mushrooms 1 tablespoon soy sauce 1 teaspoon curry powder 12 teaspoon cumin 14 teaspoon turmeric 1 teaspoon nutritional yeast (optional) 1. 2. 2.

Saut onion and garlic in olive oil for 12 minutes until onion is soft. 3. Add tofu, chili pepper, bell pepper, and mushrooms, stirring well to combine. 4. Add remaining ingredients, except nutritional yeast, and combine well. 5. 5.

Remove from heat and stir in nutritional yeast if desired.

Go gourmet with this spicy tofu scramble by substituting shiitake mushrooms and Japanese eggplant instead of the broccoli and button mushrooms. 1 (16-ounce) package firm tofu, drained and crumbled 12 cup chopped broccoli florets 12 cup sliced button mushrooms 2 tablespoons olive oil 2 teaspoons turmeric 1 teaspoon cumin 14 teaspoon garlic powder 12 teaspoon red pepper flakes 2 cloves garlic, minced 1 teaspoon salt 14 teaspoon black pepper 12 cup diced tomato Juice of 1 lemon 2 tablespoons chopped fresh parsley 1. Add the tofu, broccoli, mushrooms, oil, turmeric, cumin, garlic powder, red pepper flakes, garlic, salt, and black pepper to a 4-quart slow cooker.

Cover, and cook on low heat for 4 hours. 2. Add the tomato, lemon juice, and parsley to the scramble and serve.

Home fries are traditionally made in a pan or skillet on the stovetop, but they can be easily adapted for the slow cooker. 2 pounds red potatoes, peeled and chopped 1 onion, chopped 1 green bell pepper, chopped 18 cup olive oil 12 teaspoon cumin 2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon salt 14 teaspoon black pepper Place all ingredients in a 4-quart slow cooker, cover, and cook on high 2 hours. Use a cheese grater to achieve finely grated potatoes for this spicy dish. 2 tablespoons olive oil 4 cups peeled and grated russet potatoes 12 onion, diced 1 poblano pepper, cored and diced 2 cloves garlic, minced 1 teaspoon chili powder 12 teaspoon paprika 12 teaspoon cumin 1 teaspoon salt 14 teaspoon pepper Add all ingredients to a 4-quart slow cooker. 2 tablespoons olive oil 4 cups peeled and grated russet potatoes 12 onion, diced 1 poblano pepper, cored and diced 2 cloves garlic, minced 1 teaspoon chili powder 12 teaspoon paprika 12 teaspoon cumin 1 teaspoon salt 14 teaspoon pepper Add all ingredients to a 4-quart slow cooker.

Cover, and cook on high heat for 4 hours.

With or without the optional ingredient, this hot and spicy breakfast is sure to fill you up! 2 tablespoons olive oil 2 small potatoes, diced small 2 poblano or Anaheim chilies, diced 1 teaspoon chili powder Salt and pepper, to taste 1 tomato, diced 2 flour tortillas, warmed Hot sauce, to taste Grated vegan cheese (optional) 1. Heat olive oil in a pan and add potatoes and chilies, sauting until potatoes are almost soft, about 67 minutes. 2.

Add chili powder, salt, pepper, and tomato, and stir well to combine. 3. Continue cooking until potatoes and tomatoes are soft, another 45 minutes. 4. Wrap in warmed flour tortillas with hot sauce and a bit of vegan cheese if desired.

Tofu is a great alternative to eggs in breakfast dishes, and tofu is naturally cholesterol-free! 2 tablespoons olive oil 1 (16-ounce) package firm tofu, drained and crumbled 14 cup diced red onion 1 tablespoon minced jalapeo 14 cup diced red bell pepper 14 cup diced poblano pepper 1 cup cooked black beans, drained 2 teaspoons turmeric 1 teaspoon cumin 12 teaspoon chili powder 12 teaspoon salt 14 teaspoon black pepper 4 flour tortillas 1 avocado, peeled and sliced 12 cup diced tomatoes 14 cup chopped cilantro 12 cup chipotle salsa 1.