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The Tipsy Vegan
75 Boozy Recipes to Turn Every Bite
into Happy Hour

John Schlimm

The kitchen meets the bar in this deliciously deviant cookbook. When beer, wine, vodka, bourbon, and other favorites team up with fresh fruits, veggies, and grains, you can have your drink and eat it, too!

These easy, boozy recipes use ingredients you’ll find in any grocery (and liquor) store, and they’re a snap to prepare. No matter if you’re a longtime vegan or just veggie-curious, there are dishes to please any palate, with punched-up takes on classics and new indulgences alike. And with recipes to keep you satisfied from brunch to dinner and beyond, in your kitchen, it’ll always be Happy Hour.

With spiked recipes for:

• Bruschetta on a Bender
• High Summer Gazpacho for a Rowdy Crowd
• Hotta Frittata with Chopped Jalapeños
• Baked & Loaded Acorn Squash
• Screwy Fusilli with Broccoli
• Carousing Cucumber Rounds with Rummy Hummus
• Buzzed Blueberry Pie
• And more…

A member of one of the oldest brewing families in the United States, John Schlimm is the author of several other books, including The Seven Stars Cookbook and The Ultimate Beer-Lover’s Cookbook (named “Best Beer Book in the U.S.” and “Best Beer Book in the World” by the Gourmand Awards).

He holds a master’s degree from Harvard University and currently lives in Pennsylvania.

Author website: JohnSchlimm.com