Enter Sandwich: Some Kind of Vegan Cooking with No Connection to Metallica

By Automne Zingg and Joshua Ploeg

Oh, aging rockers. We've all seen them struggle to get along and cope with life. Maybe they just need to sit around a backyard picnic table, share a vegan feast, and talk about their feelings. After all, to live is to stir fry. Automne Zingg, genius mastermind behind Comfort Eating with Nick Cave and Defensive Eating with Morrissey is back with hilarious illustrations of the band's revolving cast eating their feelings and expressing their enthusiasm for food, but in a tough and intense way. "Yeahms!" sings James, riffing on a giant yam. Zingg's work is coupled with the inventive and flavorful recipes of chef and queercore punk musician, Joshua Ploeg. Written in lyrical form, the recipes parody 40 of the most quintessential tunes. Crank up the volume while concocting plant-based recipes like Master of Nuggets, Pie of the Beholder, an All Nightmare Footlong, or maybe just a little stock. So let it be eaten. (Just don't try to illegally download this book.)

• Language: English
• Publisher: Microcosm Publishing
• Release date: May 10, 2022
• ISBN: 9781648410703

Automne Zingg

Automne Zingg is a musician, writer, illustrator, and video artist based in Brooklyn, NY. She uses dark humor and surreal imagery to make critiques about popular culture.

Book preview

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ENTER SANDWICH

Some Kind of Vegan Cooking With Metallica

Illustrations © 2022 Automne Zingg

Recipes © 2022, Joshua Ploeg

This edition © 2022, Microcosm Publishing

Book design by Joe Biel

First Printing, 7000 copies, May 10, 2022

For a catalog, write

Microcosm Publishing

2752 N. Williams Ave

Portland, OR 97227

or visit Microcosm.Pub/Ramones

eBook ISBN 978-1-64841-070-3

This is a serious work of parody. Any similarities to persons living or dead would be rather surprising.

CONTENTS

Some of the recipes contained herein might call a song to mind.

You can hum or sing along if you dare. To a tune of a certain kind.

BRANDENBURG PLATE

JUMP IN THE FIRE GRILLED VEGGIES

PEPPER MESSIAH

HERO OF THE DAY

PIE OF THE BEHOLDER

SOME KIND OF MONSTER FRIES

MASTER OF NUGGETS

END OF THE BRINE

ALL NIGHTMARE FOOTLONG

BATTERY

NO REMORSEL

TO LIVE IS TO STIR FRY

THE FOUR COURSEMEN

STOCK

DELETE THAT APPLE CRACKER PIE

PEAR COBBLER

BLACKENED TOFU

WHISKEY IN THE PUNCH BOWL

YEAAAHMS

PHANTOM GOURD

SHORTEST STRAWBERRY CAKE

ENTER PECAN SANDMAN COOKIES

ONE POT PASTA

CREPE-ING DEATH

TACOS WILL SET YOU FREE

FOR WHOM THE BREAD ROLLS

TRAPPED UNDER ICE Kreem

ICED HONEY COCKTAIL

HARVESTER OF SORROW

FIGHT FIRE WITH FIRE

THE SALAD GOES ON

THERE’LL BE DUMPLINGS WHEN YOU’RE GONE

BAKED ENDS OF SANITY

LOADED BAKED POTATO

RELOADED BAKED POTATO

SAINT HANGOVER

SEEK AND DESTROY THIS STUFFING

NO LEAF CLOVER ROLLS

PUNCHED DOWN, RISE, AND BAKED

IT’S MY BEER BRATWURST NOW

BRANDENBURG PLATE

1 C. cooked fava beans

¼ C. minced parsley

¼ C. minced onion

2 Tbsp. cornstarch

1 tsp. smoked paprika

1 tsp. dried mixed herbs

2 cloves minced garlic

1 Tbsp. oil

Salt to taste

A little broth or water if needed for a more malleable texture or some garbanzo, lentil or fava flour if needed for a more solid texture

1 packet dry active yeast

⅔ to ¾ C. warm water

2 C. flour

½ tsp. salt

(This should make 4 flatbreads, divide it suchly)

8 sliced radishes

4 sliced carrots

1 sliced onion

1 C. vinegar

½ C. broth

Chili flakes

1 Tbsp. sugar

½ tsp. each toasted cumin seed, nigella seed, coriander berries, black peppercorns and allspice

1 bay leaf

1 tsp. salt (more to taste)

1 quartered eggplant

1 tsp. smoky salt

¼ C. lemon juice

2 Tbsp. oil at least + 1 Tbsp. to baste for baking

¼ C. oil

5-6 chopped garlic cloves

4 chopped scallions

Juice of 1 lemon

Several Tbsp. vinegar

Broth can be added to garlic sauce to thin it out

Saltchili sauce

Some arugula or baby spinach

Mix yeast with warm water and let

it sit for 10 minutes then add in flour and

Salt, knead into a ball.

Let sit covered in warm place for

two hours. While that is happening roast

eggplant with smoky salt, oil

and pepper.

Forty min

or til done.

Let cool a bit and chop then puree

warm with oil, a little lemon juice

and smoked paprika and then

season to taste and set in fridge til time to use.

Take