Vegan food gets some kick

Tokyo Street Fries (Photo Provided)

Two new cookbooks help spice up your vegan recipes with “The Spicy Plant-Based Cookbook” and “Hot for Food All Day.”

“The Spicy Plant-Based Cookbook” collects more than 200 recipes for the plant-based lifestyle that has some kick to it.

Recipes are divided into Breakfast and Brunch, Appetizers and Snacks, Salads, Soups, Stews and Chilis, Main Dishes, Sides and Desserts and Drinks. There’s all sorts of flavors, including Spicy Three-Pepper Frittata, Eggplant Baba Ghanoush, Punjabi Onion Salad, African Peanut and Greens Soup, Creole Jambalaya, Moroccan Root Vegetables and Spiced Chocolate Cake.

Anyone who is vegan and even those who are not and just want to try the lifestyle or want something different that is plant-based will enjoy the spiciness in these recipes.

Try out the Easy Pad Thai Noodles below.

“The Spicy Plant-Based Cookbook” is published by Adams Media.


Following up on her YouTube channel, Lauren Toyota releases her cookbook, “Hot For Food All Day”, which provides quick weeknight meals, work lunches and breakfasts for vegan cooks who want to get to eating, fast!

Separated into easy categories: Breakfast, Lunch, Bowl, Dinner, Snacks and Sweets, this is a book that is ready to take the guess work out of vegan cooking and get to the tasting.

From Scones Four Ways, to Tortilla Soup that can be used as leftovers in Red Sauce Enchiladas and Chipotle Cheese Fries, to how to make grain bowls work for you, to Cauliflower Steaks 2 Ways that can come back in leftovers as Korean BBQ Burritos, to Classic Onion Dip reused in Stuffed Potato Skins with Onion Dip and Doughnut Holes 3 Ways for your sweet tooth, there’s plenty of mixing and matching depending on your mood and what’s in your refrigerator.

You’ll be hot for vegan food after giving this book a try!

Try it and see for yourself with Tokyo Street Fries.

“Hot for Food All Day” is published by 10 Speed Press. It is $23.99.

Contact Amy Phelps at aphelps@newsandsentinel.com.


Excerpted from The Spicy Plant-Based Cookbook by Adams Media. Copyright ç 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.



serves 4

Volumes could be written about Thailand’s national dish. It’s sweet, sour, spicy, and salty all at once, and filled with as much texture and flavor as the streets of Bangkok themselves. Serve with bean sprouts, crushed toasted peanuts, extra chopped scallions, and lime wedges if desired.


1 pound thin brown rice noodles

1/4 cup tahini

1/4 cup ketchup

1/4 cup soy sauce

2 tablespoons distilled white vinegar

3 tablespoons freshly squeezed lime juice

2 tablespoons granulated sugar

1 teaspoon red pepper flakes

1/4 cup safflower oil

1 (16-ounce) package firm tofu, drained and diced small

3 medium cloves garlic, peeled and chopped

4 medium scallions, trimmed and chopped

1/2 teaspoon salt

1. In a large bowl, combine noodles with enough hot water to cover. Set aside to soak until soft, about 5 minutes.

2. In a small bowl, whisk together tahini, ketchup, soy sauce, vinegar, lime juice, sugar, and red pepper flakes.

3. In a large skillet over medium-high heat, add oil and saute tofu and garlic until tofu is lightly golden brown, about 15 minutes. Add softened noodles, stirring to combine well, and saute, about 2-3 minutes.

4. Reduce heat to medium and add tahini sauce mixture, stirring well to combine. Allow to cook for 3-4 minutes until well combined and heated through. Add scallions and salt and heat 1 more minute, stirring well.

Per Serving

Calories: 769 | Fat: 28g | Sodium: 1,359mg

Carbohydrates: 109g | Fiber: 7g

Sugar: 13g | Protein: 22g

Truly Thai

Pad thai is supposed to be a bit greasy–which is why the noodles are fried in the oil. If you’re not worried about fat and have quick-cooking thin rice noodles, you can omit the presoaking in water and just toss the noodles in with the tofu and garlic, and add extra oil.


Reprinted from HOT FOR FOOD ALL DAY. Copyright ç 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.




package (35 oz/10 g) or 2 large sheets roasted salted seaweed snacks

2 tablespoons dried minced onion

2 tablespoons mixed black and white sesame seeds

1 1/2 tablespoons nutritional yeast

1 teaspoon sea salt



3 cups rice sembei snacks

2 cups sesame sticks

1 cup natural wasabi peas



10 mins.

This popcorn mix is so unique you’ll want to show it off to everyone you know! I’ve found myself also using it on rice or noodle bowls, since it’s kind of like a leveled-up gomashio or furikake. After using it for one batch of popcorn, I suggest using the rest to make the Tokyo Street Fries.

Use a clean coffee grinder or spice grinder to grind the ingredients to a very fine powder. First grind the roasted seaweed snacks in batches by adding torn pieces to the grinder to get them into small pieces. The seaweed snacks have additional oil, so they will stick to the sides of the grinder. You might need to stop and start the grinder to push the pieces toward the blade and continue pulsing. Pour into a bowl when each batch is finished. Then add all the small pieces of seaweed back into the grinder with the dried minced onion, sesame seeds, nutritional yeast, and sea salt and pulse to a fine powder. You may have to do this in two batches. Sprinkle half the spice mix over the popcorn and reserve the rest for a future batch. If adding snack mix options, add them in after you season the popcorn.



5 mins.

25 mins.

use Tokyo Mix Popcorn Seasoning (page 182)


1 package (about 20 oz/567 g) frozen shoestring fries

1/3 cup vegan mayonnaise

1 tablespoon Sriracha

1/4 cup Tokyo Mix Popcorn Seasoning

1/4 cup finely chopped green onion (white and light green parts)

1 teaspoon black sesame seeds


This is a genius way to use the Tokyo Mix Popcorn Seasoning again and again, since you won’t be able to get enough of it! Instead of using convenient frozen fries, you can make the wedges in Fries & Salad (page 80). But I love quick frozen french fries. In fact, my friends make fun of me because I can’t seem to go three or four days without eating french fries. Is that a problem? I think it’s a good problem, personally. I’ve included a simple Sriracha mayo to drizzle on these fries, but in the event that you have some Gochujang Aioli (page 191) left over, feel free to use that instead.

Preheat the oven to 425∂F.

Lay out the frozen fries on a baking sheet in an even layer and bake for 20 to 25 minutes, or according to package directions, until golden brown and crispy.

In a small bowl, combine the vegan mayonnaise and Sriracha.

When the fries are baked, immediately transfer to a large bowl and toss with the popcorn seasoning.

Transfer the fries to a serving platter, drizzle with the Sriracha mayo, and sprinkle the green onion and sesame seeds on top.


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