Carrying over the sultry and provocative brand persona that catapulted Slutty Vegan to record-breaking height is restaurateur and philanthropist Pinky Cole who is expanding her culinary empire to include a cookbook. “EAT PLANTS, B*TCH” is set to release on November 15 with the goal of “sluttifying” those who are plant-based and meat lovers alike.
“To me, vegan means being compassionate to all forms of life. I have made the choice to eliminate all animal products from my life and diet. A Slutty Vegan, in my mind, is someone who eats vegan but enjoys junk food —as long as it’s not dead,” Cole says in the opening of her book.
A Jamaican Rastafarian, Cole reinvented vegan food culture in 2018 with the launch of the Slutty Vegan food truck with indulgent burger creations to include the Ménage à Trois™, One Night Stand™ and Fussy Hussy™. Now with nine brick-and-mortar locations, the solidified businesswoman knows the power of branding when building a movement.
Which Plants to Eat
Similar to the Slutty Vegan brand, the 91 recipes in “EAT PLANTS, B*TCH” will unite vegans, flexitarians and carnivores around the table. When writing the cookbook, Cole shares some of her own and recruited follow vegan chefs, influencers and entrepreneurs to share their favorite recipes as well for collaborations planted in deliciously.
Chef Chi Chi from Chi Chi Vegan in Atlanta helps you kickstart the morning with a recipe for churro waffles. Flour, sugar, baking powder and spices give all the feels of the Mexican treats that inspired this recipe.
But if you want something a little lighter, Cole’s Morning Release smoothie recipe combines spinach, mango, banana, hemp hearts, flaxseed, rolled oats and almond milk for a heart-healthy start to the day.
Some of my other favorites as you move into your day and the book include the vegan fried rice made with tofu, but if you are not a fan like me, just leave it out. The vegan cheesesteak egg rolls will take your taste buds straight to Philly, the black pea burgers let you create your own slutty experience at home and if you are a sweet potato fan like me, the roasted purple sweet potatoes with olive oil, rosemary, garlic and shallots will have you eating them right off the sheet pan.
Don’t sleep on the sweet and spicy collard greens made with cayenne pepper, apple cider vinegar, garlic and liquid smoke by chef Suneeta William of Sunni Speaks and served with Cole’s barbecued “beef” load —savory vegan rendition made with chickpeas, bread crumbs, celery, carrots and seasonings —and garlic herb mashed potatoes for a Sunday soul food fest.
From savory to sweet (think watermelon creamsicles) to spicy drinks—one habanero margarita please— “EAT PLANTS, B*TCH” has got you covered no matter where in your vegan journey you are, plan to go or are already going.
Follow Cole and the Slutty Vegan crew on Instagram and pick up your copy of EAT PLANTS, B*TCH” on Amazon.
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