A must have cookbook for all your survival needs in any zombie apocalypse

A must have cookbook for all your survival needs in any zombie apocalypse


Grab your seat now!

Grab your seat now!

Take your cooking to the next level with instructor Chad Sarno.

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Learn how to make this delicious, nutritious, vegan and gluten free Korean dish!

Download Cook & Survive E-Book http://full.sc/1aixyfO
Get Hard copy http://full.sc/1aw0wfx

Soft Pretzels

1 package dry active yeast
1 cup warm water
1 tsp sea salt
1 TBS organic coconut palm sugar
1 tsp olive oil
2 3/4 cups all purpose unbleached flour

Boiling water
1 TBS baking soda
2 tsp sea salt
Melted Vegan Butter about 2 TBS

In large mixing bowl pour in warm water and add the yeast. Let sit for 5 min.
Add salt, oil, sugar and stir.
Add flour and mix together until it becomes a dough ball.
Sprinkle flour on surface and kneed the dough.
Clean mixing bowl and coat with oil.
Add the dough ball and cover with towel or wrap and let rise (approx 45 min)
Cut dough ball into about 10 pieces.
Roll each piece into a 2 foot strand.
Twist and form into shape of pretzel and add to parchment paper lined baking sheet.
Pre-heat oven to 450 degrees F
Bring large pot of water to boil.
Add 2 tsp sea salt and 1 TBS baking soda.
Place each pretzel in the boiling water for 30 sec.
Remove and place on parchment lined baking sheet.
Brush pretzels with melted vegan butter and sprinkle coarse sea salt on them.
Place in oven for 10-15 min or until golden brown.

Here we interview some attendees of the Will Travel for Vegan Food end of trip party and fundraising event in NYC. August 2013.


Learn how to make the famous Harry Potter Butterbeer. Also learn how to make vegan caramel sauce and whipped cream.



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PHEED: TheVeganZombie
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Cream Soda
2 cups of ice cubes OPTIONAL

Caramel Sauce
1 cup sugar
1/4 cup water
1 tsp lemon juice
1/4 cup almond milk

1). In medium saucepan heat sugar and water up to a boil.
2). Add lemon juice and swirl pan around without stirring. Once it turns a nice dark amber color remove from heat. CAUTION very hot be careful.
3). Add the almond milk and stir it all together. Set aside to cool.

Whipped Cream
1 can coconunt milk (refrigerated overnight)
2 Tbs powdered sugar
1 tsp vanilla extract
2 Tbs almond milk (we use vanilla)

1). Open can of coconut milk. It should have separated and became harder at the top. Take all of the hardened coconut and place in blender, about 1 cup. Save the coconut water in the bottom of the can for something else.
2). Add powdered sugar, vanilla extract and almond milk.
3). Blend on a medium high speed in your high speed blender, Blendtec for about 1 min, or until you’ve reached a whipped cream consistency if you don’t have high speed blender.

Version 1
Pour bottle of cream soda into frosty mug
Add generous Tbs of caramel sauce and stir it into the cream soda.
Top off with whipped cream and enjoy

Version 2 Slushy
Add 1 bottle of cream soda and 2 cups of ice cubes to high speed blender.
Add 1-2 Tbs caramel sauce to blender.
Blend on medium high for about 30 sec
Pour slushy mixture into a frosty mug.
Top off with a scoop of whipped cream.
* Add butterscotch schnapps for a grown-up version

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