Eat Plants, B*tch

Eat Plants, B*tch

by Pinky Cole
Genres: Cooking / Vegan
Published on November 15, 2022
Pages: 224
Format: eARC Source: Netgalley

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!

This book is specifically aimed at meat eaters. This isn’t a health-focused vegan cookbook. There are a lot of recipes that use processed vegan foods like vegan cheeses, mayo, and cream cheese. Many of the recipes aim to replicate meat-containing meals. A lot of the recipes recommend frying the food, which I don’t ever do.

Having said all that, I highlighted a lot of recipes to try in this book. Some of these look really good.

I wasn’t familiar with the author prior to reading this but I am impressed. She has an entrepreneurial spirit. She started her first food stall at 16. She also highlights several other Black vegan chefs in the book. They give life advice and submit recipes.

Here’s what I’ve highlighted:

  • Spicy sausage gravy and biscuits
  • Island cauliflower po’boy – I’m not sure if this will be good or just weird. I’ve also never had a meat po’boy so I’m not sure what to compare it to.
  • Pineapple rice bowl – Served in a pineapple shell
  • BBQ Tofu Bowl
  • Black-eyed pea stew – I made this and it was good. It also makes a lot so I’ve been eating leftovers all week.
  • Maple-roasted vegetables
  • Potato mushroom soup
  • Sweet and spicy collard greens – I just started making collard greens at home and all I know how to do is saute them and cover them in hot sauce. I’m gonna get fancy with this recipe.
  • Spinach artichoke dip – I’m on a quest for the perfect vegan spinach artichoke dip.
  • White bean dip – She adds in some pimentos. I need to try this.
  • Watermelon creamsicles

I received an ARC from Netgalley