![Vegan Mob: Vegan BBQ and Soul Food [A Plant-Based Cookbook]](http://selloorium.com/cdn/shop/files/HiclZ_AuaP9781984859969_500x500.webp?v=1769102996)
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by Toriano Gordon (Author), Korsha Wilson (With)
Discover more than 80 recipes for mouthwatering plant-based fusion food from the cult favorite Oakland BBQ joint Vegan Mob.
"Vegan Mob comprises all of the things that inspire me; a love of my city, a love of hip-hop, and of course, a love of good-ass food."--Toriano Gordon Toriano Gordon, the chef behind Vegan Mob, grew up sharing soul food with his family and friends. When he began eating vegan after wanting to improve his health, he was nostalgic for those childhood flavors, so he spent hours painstakingly recreating them from scratch. His innovative dishes became the backbone of Vegan Mob, a Bay Area original that draws in vegans and carnivores alike. In his first cookbook, he shares favorites from the restaurant as well as new recipes, inviting readers to try crowd-pleasing favorites like Brisket, Smackaroni, and Mobba'Q Baked Beans. In an homage to his youth in the Fillmoe (not Fillmore) and his San Francisco and Oakland communities, he also draws inspiration from a multitude of cuisines with recipes like La La Lumpia, Mafia Mobsta Noodles aka Garlic Noodles, Mob Lasagna, and Mob Taco Bowls, all made accessible for the home cook. Vegan Mob also takes you out of the kitchen and into Toriano's life, highlighting his many family connections to the Bay Area and his connection to Bay Area rap and music. With inspirational advice from Toriano, vibrant photographs, and tons of energy, Vegan Mob is an invitation for everyone to come to the table and enjoy a meal together.Author Biography
Toriano Gordon is the chef and owner of Vegan Mob, an Oakland vegan soul food and BBQ restaurant. Born and raised in San Francisco, Toriano discovered a love of cooking from hanging around his grandfather's restaurants, but spent twenty years recording and performing music before opening his immediately popular eatery. Vegan Mob has been covered in Eater, USA Today, Bon Appétit, and Food & Wine.
Number of Pages: 240
Dimensions: 1 x 9.66 x 8.24 IN
Publication Date: February 27, 2024
