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Cookbook Launch: Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck by Adam Sobel in conversation with Manish Engineer
May 5, 2015 @ 7:00 pm - 9:00 pmFree
Four-time Vendy Award-winning vegan food truck owner Adam Sobel brings the flavors of street cuisine to your kitchen with recipes like Fried Dandelion Greens with Lemon Garlic Potatoes and Brown Sugar-Bourbon Glazed Seitan. Taste and learn how to recreate these treats for yourself!
The Cinnamon Snail truck will serve food from 6-9 outside the store on Water St.
About Street Vegan:
The thousands of fans who stood in around-the-block lines each week knew what was up: The Cinnamon Snail food truck has serious street credit with vegans and carnivores alike. Before going on hiatus earlier this spring, the truck was named “The Best Food Truck in NYC” by Gothamist, one of the top five food trucks in America by the Huffington Post, and one of the New York Times’s favorite doughnut spots in NYC. From Beer-Battered Habanero Buffalo Wings to Lavender Pear Fritters, chef Adam Sobel challenges how we think about vegan cuisine.
While fans wait to see what Adam and The Cinnamon Snail get up to next, they can try out his genius vegan recipes at home with Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck. Adam shares 150 recipes that teach readers how to master ingredients, build sandwiches overflowing with delicious flavors, and make his award-winning and obsession-inducing donuts.
These comforting and decadent recipes include:
BREAKFAST: Maple Mustard Breakfast Seitan Strips; Bourbon Hazelnut Pancakes with Cardamom Brown Butter
BEVERAGES: Coconut Star Anise Milk; Vanilla Sesame Milk; Pistachio Milk with Clove and Rosewater
SOUPS: Jalapeño Corn Chowder; Seitan Asada and Ancho Red Bean Chili with Cilantro Mint Sour Cream
APPETIZERS: Pan-Fried Kimchi Dumplings with Fiery Miso Sauce; Chimichurri Tempeh Empanadas
SANDWICHES: Sage Tempeh Sausage Sliders; Blue Corn Hemp Seed–Crusted Tempeh with Smoked Chile Coconut Bacon and Beer-Simmered Onions
CINNAMAINS: Rosemary Hemp Seed–Crusted Tofu with Tarragon Garlic Bread Pudding; Red Bean–Scallion Pancakes with Thai Basil Tofu Strips and Tamarind Plum Sauce
DESSERTS: Peanut Butter Chocolate–Ganache Pop Tarts; Macadamia–White Chocolate Twinkies; Lavender–Vanilla Bean Crème Brûlée
DONUTS: Black Tea Twists with Cardamom Glaze and Tamarind-Plum Glaze; Lavender Pear Fritters with Meyer Lemon Glaze; Vanilla-Bourbon Crème Brûlée Donuts
Peppered throughout Street Vegan are Adam’s absurd stories and inquisitive ruminations—tales of negotiating parking tickets with free pastries and the unexpected silver lining of working in a truck rather than a restaurant—as well as irresistible photos of the food and of life inside the snail. Street Vegan delivers a vegan cookbook that is mouthwatering, provocative, and enticing on every page.