In his new cookbook “The Sexy Vegan Cookbook,” author and vegan chef Brian Patton sheds light on the misconception that vegan food can’t be diverse, creative and delicious. If you’ve ever considered going vegan but aren’t sure where to start, Brian’s cookbook can help. With 100 recipes, cooking tips and QR codes that you can scan with your smart phone to watch cooking videos, you’re bound to find something that appeals to your taste buds—and isn’t too difficult to make! Check out the recipes below for a quick taste of Brian’s cooking. And for more dishes from “The Sexy Vegan Cookbook,” check out these recipes for a Portobello Mushroom Sandwich, Sun-Dried Tomato and White Bean Spread, and Curry Fried Tofu Salad.
Seared Hearts of Palm Salad
Makes 2 entrees or 4 appetizers
This salad totally sucks — if you hate things that are awesome.
2 teaspoons extra-virgin olive oil
4 whole hearts of palm, patted dry and cut into 1-inch-long segments
Salt and pepper
4 cup chopped kalamata olives
1 packed cup arugula
1 packed cup torn butter lettuce
1 medium avocado, diced
2 tablespoons chopped oil-packed sun-dried tomatoes
4 tablespoons sun-dried tomato oil or extra-virgin olive oil
1 tablespoon white balsamic vinegar
2 teaspoons chopped fresh basil
Salt and pepper to taste
In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. In a bowl, toss the hearts of palm with the remaining 1 teaspoon of oil and salt and pepper. Place them cut side down in the pan. If there’s no sizzle, wait until the oil is hot; otherwise, they will not sear. When golden on one side, flip and repeat. In a food processor or blender, puree the dressing ingredients. In a large bowl, toss the olives, arugula, lettuce, and avocado with the dressing. Arrange on a serving plate. Then cut the hearts of palm in half crosswise, so you can display the seared sides, and artfully place them around the outside of the plate.
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