The New York Times Goes Tipsy…

“If you are among the skeptics who think vegan cooking is boring, maybe you’re just not adding enough alcohol…In the new cookbook ‘The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite Into Happy Hour,’ John Schlimm makes a case for spiked soups and drunken desserts. Mr. Schlimm, the great-great-grandson of a brewery founder and author of ‘The Ultimate Beer Lover’s Cookbook,’ says, ‘Alcohol and food run in my veins.”

Click HERE to read the full story, and to find my recipes for “Chugging Pumpkin Soup,” “Reveling Red Cabbage, Apple & Walnut Salad,” “Rockin’ Roasted Potatoes with Racy Rosemary & Mustard,” and “Baked & Loaded Acorn Squash”