Food trucks are an inexpensive, convenient, and delicious way to try all kinds of different food. Now, the food truck movement has arrived at Ridley High School in the form of Street Vegan by Adam Sobel. He’s the founder of the Cinnamon Snail food truck, which serves up organic vegan food curbside in New York City.
Street Vegan is a perfectly seasoned combination of cookbook and memoir. It’s divided into the standard sections: Breakfast, Appetizers, Soups, Sandwiches, “Cinnamains,” Veggies and Sides, and Desserts. Each section opens with Sobel’s recollections on learning to cook, starting his own business, and the ups and downs of running a restaurant on wheels. Parking tickets, vending citations, and good old-fashioned flat tires are just a few of the challenges he tackled with a great attitude and a steadfast commitment to serving his customers delicious vegan food made without harm to animals. Every recipe is accompanied by a mouthwatering photograph – an absolute essential for a cookbook to achieve “great” status! While the instructions are lively and very clearly written, this really isn’t a cookbook for beginners. Having some experience with cooking techniques, especially sauces and vegan ingredients such as seitan and bean flours, is almost essential. But with delectable menu items like Poached Pear-Stuffed French Toast, Truffled Potato and Fried Onion Pierogies, and Sage Tempeh Sausage Sliders, it’s worth rolling up your sleeves and giving the Street Vegan style of cooking a go!