Bad Manners: Hungry as Hell: Meals to Live by, Flavor to Die For: A Vegan Cookbook

Bad Manners: Hungry as Hell: Meals to Live by, Flavor to Die For: A Vegan Cookbook

NATIONAL BESTSELLER • The duo behind Bad Manners gives you a home-cooking reboot with this fresh collection of more than 100 great-tasting, good-for-you plant-based recipes for any occasion. It’s a hell of a lot easier these days to eat your vegetables, but with plant-based convenience foods and infinite takeout options within arm’s reach, we know it’s also easy to fall back into the same bad habits that convinced you not to cook in the first place. If your plans for preparing homemade, healthy-ish food are going up in smoke because you're too tired, busy, or hungry, we at Bad Manners are here to the rescue. You can cook, we can help. Getting back in the kitchen doesn't mean making boring, bland food. These craveable and practical recipes taste so damn good that you’ll forget that you ever found cooking a chore. You’ll find weeknight-friendly meals, such as Chickpea and Tahini Soup with Orzo, Breakfast Fried Rice, and Quinoa Basil Fritters , that take less than 45 minutes to prepare—from chop to chomp. Sure-to-impress weekend dishes including Pumpkin Lasagna Rolls, Eggplant Polpetti, and Summer Squash–Stuffed Flatbreads teach you the skills you need to be a confident home cook, no matter the recipe. With dazzling photos and illustrations, creative ideas for turning leftovers into meals you’re actually excited to eat, and Field Notes that offer life-changing tips, this book belongs in every kitchen. You'll learn to whip up a salad that everyone will want to eat, practice the optimal way to stack your sandwich fixings, and discover the secrets to great beans and craveable greens. Hungry yet? Whether you need dinner on the table ASAP or have the luxury of time in the kitchen, Bad Manners is here to make cooking your default option in no time. Bad Manners blew up the Internet back in 2012, when they first began blogging. Their first cookbook was a #1 New York Times bestseller. They are based in Los Angeles, California. Introduction Everyone loves to cook, until they don’t. This is one of the biggest things we’ve learned since the release of our first book, Bad Manners: The Official Cookbook , almost a decade ago. Everyone wants delicious, life-changing, healthful food, but when it’s 7:45 p.m. we’ll frantically reach for the chips and make depressing microwave nachos. Our goals, preferences, and plans fall apart under the weight of everyday life. We want jeweled rice and homemade soup but only leave enough time for dino nuggets. You can’t manifest dinner. We’ve tried. There’s just too much shit to do before you sit down to eat. All the technology we’ve brought into our lives under the guise of ease have turned into attention and time thieves. We endlessly scroll as we wait for room-temp takeout to appear at our door. We swear this is faster than cooking for ourselves despite all the signs to the contrary. We build communities with brands instead of each other. We save recipes we’ll never make time to cook, bookmark workouts we’ll never even start. We are starving for real food and real connections. We’re hungry as hell and bet you are, too. Modern food media isn’t making any of this better. Even legacy names are being lost in a quagmire of conspicuous maximalism, wellness snake oil, and functioning as a megaphone for the latest campaign from major food brands. Ten years ago, it wasn’t this bad. The plant-based food revolution was gaining momentum in large part due to independent voices entering the food fray thanks to blogs. You know, like us. It felt hopeful. But now what was seen as a fringe way to eat is considered big business. We’re tired of reading articles about far-flung restaurants with $700 tasting menus, new lab meats years from viability, and watching videos of beautiful food that’s too costly and time-consuming for anyone not chasing clicks to prepare. It’s f***ing exhausting. We’re tired of arguing whether a hot dog is a sandwich, whether you should describe your diet as “plant-based” or ”vegan.” When all food is branded, who talks about cooking dinner? With the explosion of alternative meats, cheeses, and all the other lab-based bites, what the f*** is worth eating? Food doesn’t have to be this complicated. That’s why we wrote this book. We want to bring the revolution we helped give voice to almost a decade ago a new, more personal bent. The only thing left for us to do here is get your ass in the kitchen. Not just occasionally, but as the default. Learning to cook smart, healthful dishes will benefit you for the rest of your life, whether you’re still cooking our recipes or not. When you eat real food, you give your body the building blocks it needs to create the best version of you. We’re gonna start slow. We want you to be excited about your meals, even though it can feel like a slog to start cooking. We know that often the fastest food, regardless of its healthfulness, is a kind of mercy when you can’t be bothered to make one.more.goddamn. decision. Let