About Chef Adam Sobel
& The Cinnamon Snail
What I love sharing on this site:
📖 Vegan recipes and cooking tips enjoyed by beginner and advanced cooks alike! My website is visited by home cooks, and culinary professionals from all around the planet.
📼 A massive library of all of my recorded plant-based cooking classes.
🐴 All the secret stuff about Galactic MegaStallion, the weird sequel to Cinnamon Snail I quietly launched in 2023.
📧 An email newsletter where I share with you new recipes, resources, and information about upcoming pop-ups!
🔪Vegan University, where you learn essential techniques, and recipes, and connect with other cooks from around the world who are raising the standard of plant-based cooking, and moving global food culture towards nonviolence.
The Cinnamon Snail Cookbook
I wrote this book, and it's jam-packed with people’s favorite dishes from my food truck. There are also a ton of wacky stories from my adventures serving food on the road.
I'VE CONTRIBUTED TO THE FOLLOWING BOOKS:
Can I use your photos or recipes on my website/blog?
I’m flattered! Thanks for checking with me. You may use ONE photo from any recipe you would like to feature. Instead of republishing the recipe on your site, please link back to my recipe, and if you can, also include a link to my homepage (https://cinnamonsnail.com/).
If you would like to feature any more comprehensive content, reach out to chat with me about it. Who knows? Perhaps I’m an approachable and reasonable guy!
Chef Adam Sobel's Professional Career in a Nutshell
Jam-packed with resources to help you transition to a vegan lifestyle.
I have recorded vegan cooking classes covering a broad range of topics, and a very affordable membership that includes all of my live upcoming classes and many other perks.
I share tips, techniques, and information on modifications is as to my recipes. All of the recipes on my blog have been used professionally, or developed by me exclusively for the blog. I test them all as often as it takes to ensure they work consistently and deliciously for you. I also have a supportive little gang of recipe testers and proofreaders who make the recipes to ensure the recipes perform perfectly in other people’s kitchens using different equipment.
There is something for every skill level, from beginner to advanced, for people who don’t even know what nooch is, to the level 5 vegans out there (we don’t eat anything that casts a shadow)… I have quite a few great gluten-free recipes as well as plenty of sattvic vegan dishes.
My taboule, Korean cucumber salad, cig kofte, and tahini recipes are recipes that don’t require any cooking and are easy, fast, and nourishing. I have a complete guide on making perfect seitan, and the step-by-step photo guide makes a fairly advanced process attainable for everyone. Imagine making plant-based old-fashioned apple cider donuts, or creme brûlée? You can find the recipes on this website! Dim sum masterpieces such as chee cheong fun, or kimchi fried rice, which happens to be naturally gluten-free and an easier way to make vegan butter chicken without sacrificing quality or taste are just a click away. And whatever you do, don't miss the really easy and delicious tofu katsu - tis’ my favey!
Chef Adam Sobel. Goofball. Dog Lover.
I am a Hare Krsna.
I am a devout bhakta, and strictly follow the four regulative principles, and chant Harinam Japa daily. I love studying shastra, particularly the Bhagavata Purana. I faithfully serve Jagannatha, Baladeva and Subhadra who were entrusted to my wife and me by some fellow disciples of our Guru Maharaja after our marriage in Puri.
About my family
I started cooking vegan food before I was vegan after I met Joey, the woman who would eventually become my wife. She basically lived on French fries and canned soup, and I was determined to learn to cook so she would eat better. Along the way, I became vegetarian.
I went vegan on the day of my first daughter’s birth on September 22nd, 2001. My kids were both home-birthed, homeschooled, and vegan since birth. I greatly support people who take a natural, intuitive, and loving approach to family life. If you ever want to talk about raising vegan kids, contact me at adam@cinnamonsnail.com, and my family will be happy to support you.
F.A.Q.
Perhaps! I have been on a couple of Food Network shows over the years, such as Eat St. and Donut Showdown. However, I bet you are comfusing me with the other Chef Adam Sobel!
That's right. There's a completely different Adam Sobel out there who's also a chef, and has arguably become a lot more well know than me. That Chef Adam Sobel is an acclaimed non-veg chef and partner at MINA Group, known for his work at restaurants like Bradley Ogden in Las Vegas, Guy Savoy, and Bourbon Steak. His career includes over 14 years leading MINA Group’s culinary vision and recent ventures like Sorelle in Charleston, SC.
But here's what's funny:
For YEARS him or I have been featured in publications, or spoken at events and the promoters/writers have pulled the wrong one of our bios or photos off of the internet. One time, I spoke at a Vegfest and was intoduced as the "King of Porc." LOL. That was a little akward... That other Chef Adam Sobel was given that title during the Aspen Food and Wine Festival in 2014. Thank goodness that wasn't me.
I even had his dad call me somehow by mistake one time. I tried to play along, but I think he knew he had the wrong guy.
Actually there's another Adam SOBEL (omg there's do friggin many of us!) who's a pretty famous meteorologist. He came to my restaurant once and gave me a copy of his book "Storm Surge". I jokingly gave the book away to someone, telling them I wrote it, and they were like "Adam, I had no idea you went to M.I.T." (little did they know I'm kinda dumb and barely crawled my way out of public highschool with a C- average...)
I closed down our food trucks and restaurants when the pandemic hit in March 2020. We gave away all our food and inventory to support New Yorkers who were concerned about food scarcity as lockdowns started, and the future seemed scary and uncertain.
The transition was graceful, and I was able to spend a couple of years planning a new local small vegan venture in NJ. I also started an online vegan culinary program and sharing recipes online, which has been rewarding beyond my wildest dreams.
During the pandemic, I had time to reflect on how growing The Cinnamon Snail into a fairly large company with over 60 full-time employees had made it harder for me to do what I loved most - directly cooking for people. Scaling my business down to something I could largely handle on my own has made my life much less stressful, and I have still found ways to apply my talent for food to help more people stop eating animals. Many thousands of people have now taken my online vegan cooking classes. I spend more time creating recipes for other people’s food businesses, ensuring there is more great quality vegan food being served all around the planet.
My cookbook Street Vegan was written and edited before we started regularly serving one of the most popular menu items I ever created. The Beastmode Burger was a bourbon bbq sauce grilled ancho chili seitan burger with jalapeño Mac n cheese, smoked chili coconut bacon, arugula, and chipotle mayo on a grilled pretzel bun.
If you want to learn how to make the burger, the recipe is included in the Vegan Burgers and Fries Workshop which is available on my classes page.
