Just in time for summer grilling, local author John Schlimm's latest cookbook, "Grilling Vegan Style," offers 125 backyard barbecue recipes ranging from sides, salads and suppers to desserts, tailgating classics and happy hour beverages.
Schlimm's newest title, rated one of 2012's "must-buy" vegan cookbooks by VegNews and one of the top 10 cookbooks for spring 2012 by Publishers Weekly, features 240 pages of recipes, photos, grilling techniques and tools of the trade, as well as vegan staples, preparation tips and safety reminders.
Once again, Schlimm has teamed up with a local charity that will benefit from the sale of the books. All proceeds of the cookbook sold at the Straub Brewery Gift Shop in St. Marys by July 4 will benefit CAPSEA, Inc. (Citizens Against Physical, Sexual and Emotional Abuse).
"Everyone at CAPSEA, Inc., is excited and pleasedÂ with the generosity ofÂ our longtime board member John Schlimm andÂ all of the great peopleÂ at Straub Brewery for donating 100 percent ofÂ the proceeds from John's new book. This is what community support is all about," said CAPSEA Executive Director Billie Jo Weyant.
"It's very important to me to give back to my community and to the causes that are closest to my heart. It was thrilling for me when Straub Brewery decided to donate the proceeds to CAPSEA.Â This is the spirit of generosity and community involvement that goes all the way back to our founder, my great-great-grandfather Peter Straub, and his commitment to helping others," Schlimm said. "And it further demonstrates that like my other projects,Â "Grilling Vegan Style" is, at its very core, all about spreading positive energy and compassion, grillside and beyond."
Recipes in the book include Drop It Like It's Hot Sauce, Party on South Beach Salsa, Midsummer Night's Asparagus, Seventh-Inning Stretch Tacos, Pineapple Does the Terivaki, Mexican Tortilla Burger, Grilled Picnic Pizza, Tex-Mex Tempeh for Two, S'More Is Always Better and Six-Pack Punch.
While Schlimm noted that some consider vegan a new and mysterious concept, he said there is really no mystery to the food featured in the new cookbook.
"All the recipes are completely normal recipes, using ingredients people can get in the supermarket here. They just don't contain meat or animal products," Schlimm said.