Combining two great cookbooks into one volume, this is a must-have for any vegans hankering for a taste of the deep south. Packed with surreal illustrations and recipies for delicious, cheap meals, this is vegan cooking the counter-cultural way! From curries to currant scones, the wouth-watering dishes featured have a distinctive southern and mexican twist, whilst the ingredients are easy to obtain and the instructions are clear.
Ryan Splint is the author of the Hot Damn & Hell Yeah cookbooks. He lives in Vancouver, BC.