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Eat, Drink & Be Vegan - WOW!!

I think this might be the greatest vegan cookbook EVER!!

So far I've made the Cashew-Ginger Tofu and the One Wild Chick Soup. They are both A-MAZING. I just got it so those are the only two I've made but there are DOZENS I want to make, and usually I maybe only want to make 20% of recipes in any given vegan cookbook.

Woo-hoo Dreena!

What else have you made and loved so far??

Last night, I made the "You Got Peanut Butter in My Chocolate Cookies."  They're super tasty!  I used part of a dark chocolate bar, chopped, rather than dark chocolate chips.  I did make mine with all-purpose flour instead of barley or spelt (all 3 options are given in the book), as I don't typically have those on hand.  I really like that Dreena's cookie recipes don't make a ton (I think I got 15 or 16 cookies out of this recipe)--that way I don't wind up eating 3 dozen cookies.

I make these fairly often, and they're one of my absolute favorites! So delicious! Dreena is the vegan cookie queen.

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Last night, I made the "You Got Peanut Butter in My Chocolate Cookies."  They're super tasty!  I used part of a dark chocolate bar, chopped, rather than dark chocolate chips.  I did make mine with all-purpose flour instead of barley or spelt (all 3 options are given in the book), as I don't typically have those on hand.  I really like that Dreena's cookie recipes don't make a ton (I think I got 15 or 16 cookies out of this recipe)--that way I don't wind up eating 3 dozen cookies.

I make these fairly often, and they're one of my absolute favorites! So delicious! Dreena is the vegan cookie queen.

I just checked this book out of the library. I love the Joy of Vegan Baking, but have friends with health/diet restrictions that I like to bake for too. They prefer agave nectar and spelt flour, so it's nice to see a cookbook out there where I don't have to do a whole lot of guessing and subbing.

I'm curious about the healthy Super Charge Me! Cookies, as well, not to mention the fabulous-looking soup and stew recipes.

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I just checked this book out of the library. I love the Joy of Vegan Baking, but have friends with health/diet restrictions that I like to bake for too. They prefer agave nectar and spelt flour, so it's nice to see a cookbook out there where I don't have to do a whole lot of guessing and subbing.

I'm curious about the healthy Super Charge Me! Cookies, as well, not to mention the fabulous-looking soup and stew recipes.

The Super Charge Me! Cookies are awesome, too. I find that I usually have to add a splash of soymilk to these cookie recipes, otherwise I can't mix it thoroughly... But other than that, all of the cookies I've tried (which is most of them... :-[) are fantastic!

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I actually won this book in a contest - but it's sitting on my bookshelf collecting dust. I'm so scared to try something - I'm not a good cook, and these recipes are not basic enough for me. I need to actually learn to boil pasta and cook rice properly before I can make fancy pancakes with alternative flours or gourmet pizzas. I can bake though (funnily enough), so maybe I'll try out some cookies first.

And how about that entire chapter of hummus recipes? Whoa...

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I have nothing of substance to report except that I just got this book from the library and it looks amazing.

This weekend I am totally making the Raspberry Pancakes with Celestial Cream sauce. I shall report back!

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For lunch today, I made the Rosemary Cornmeal Polenta Fries, to go along with a leftover "Spicoli" Burger.  I dipped my fries in pizza sauce, and they were crunchy and tasty.  This is such an easy application for prepared polenta.  The only thing I didn't like was having the leftover polenta peelings and trimmings.  I put mine in a bowl in the refrigerator (hate to throw food away); I'll probably just wind up warming them with some pasta/pizza sauce and maybe some nutritional yeast, or perhaps even mix them into a tofu scramble.

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:) I am absolutely IN LOVE with the Caesar dressing--except I learned that I really like it much better with only 1 Tbsp. lemon juice, instead of 3. Far too acidic with 3. But I seriously dream about this salad... Romain lettuce, pretty ribbons of red cabbage, tomatoes, cucumber, hemp seeds, avocado, homemade croutons, crispy vegan chik'n tenders, and this dressing--pure heaven! :D

JessaCita, I made your dream Caesar salad today for a late lunch.  It was sooo delicious!  Thanks so much for this tasty salad! ;)b 

As far as the Living Caesar Dressing, I did go ahead and use nearly the full amount of lemon juice (2 1/2 Tablespoons), and it was fine for me, not too acidic--I love lemon, though.  I did note that the measurement for the kelp granules was missing on my copy--it just said "tsp kelp granules."  A full teaspoon seemed like a lot to me, so I used a scant teaspoon, more like 3/4 teaspoon.  I thought the end dressing was a little too kelpy.  Next time, I'll use 1/2 teaspoon (and I later found this to be the correct measurement per her blog entry for this salad).  Other than my using a little too much kelp, I really liked this dressing.  The dressing was super easy to whip together with my hand blender.

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:) I am absolutely IN LOVE with the Caesar dressing--except I learned that I really like it much better with only 1 Tbsp. lemon juice, instead of 3. Far too acidic with 3. But I seriously dream about this salad... Romain lettuce, pretty ribbons of red cabbage, tomatoes, cucumber, hemp seeds, avocado, homemade croutons, crispy vegan chik'n tenders, and this dressing--pure heaven! :D

JessaCita, I made your dream Caesar salad today for a late lunch.  It was sooo delicious!  Thanks so much for this tasty salad! ;)b 

As far as the Living Caesar Dressing, I did go ahead and use nearly the full amount of lemon juice (2 1/2 Tablespoons), and it was fine for me, not too acidic--I love lemon, though.  I did note that the measurement for the kelp granules was missing on my copy--it just said "tsp kelp granules."  A full teaspoon seemed like a lot to me, so I used a scant teaspoon, more like 3/4 teaspoon.  I thought the end dressing was a little too kelpy.  Next time, I'll use 1/2 teaspoon (and I later found this to be the correct measurement per her blog entry for this salad).  Other than my using a little too much kelp, I really liked this dressing.  The dressing was super easy to whip together with my hand blender.

This sounds so good,  but I don't have the 1 tsp miso or tsp kelp granules. Are there substitutes for these? Will this dressing still taste yummy without them?

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I actually won this book in a contest - but it's sitting on my bookshelf collecting dust. I'm so scared to try something - I'm not a good cook, and these recipes are not basic enough for me. I need to actually learn to boil pasta and cook rice properly before I can make fancy pancakes with alternative flours or gourmet pizzas. I can bake though (funnily enough), so maybe I'll try out some cookies first.

And how about that entire chapter of hummus recipes? Whoa...

i've made a lot of the recipes and some of them are good and some of them not so much (one of them inspired me to start the bad recipe poetry contest)

Try the chickpea sensation patties.  Essentially, you make hummus in a food processor and then add cooked rice and oats.  It requires a little bit of planning because you need to have some cooked brown rice on hand, but I've also used white rice and rice/quinoa blend that I had in the fridge). 

When you actually go through the recipes they are pretty basic, but I hear what you are saying . . . maybe you should try the recipes in Vive Le Vegan because the ingredient lists are a bit simpler.  I personally like many of those recipes better anyway.

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Has anyone tried the Blueberry Carob pancakes?

I made them this morning using 2 Tbsp cocoa powder, instead of the 3 Tbsp carob powder. The rest of the recipe was followed strictly. They came out OK. Tasted good, but not "fluffy" like the recipe said.

Will carob powder make them fluffier or was this just a flat pancake recipe to begin with?

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I actually won this book in a contest - but it's sitting on my bookshelf collecting dust. I'm so scared to try something - I'm not a good cook, and these recipes are not basic enough for me. I need to actually learn to boil pasta and cook rice properly before I can make fancy pancakes with alternative flours or gourmet pizzas. I can bake though (funnily enough), so maybe I'll try out some cookies first.

And how about that entire chapter of hummus recipes? Whoa...

Wait, I remember when you won this and VLV -- and you gave VLV away despite my explicit advice not to

If I were more immature I would say "told you so" . . . .

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Since I didn't have all the ingredients for the Living Caesar Dressing that got great reviews, ... I made the Creamy Basil Dressing instead. It was fabulous. Last week I made the Back-to-Basics Balsamic Vinaigrette and it also very flavorful, naturally sweetened with pure maple syrup.

It's been way to warm here in So. California to use my stove, so my recent weeks' meals have been very salad-heavy.

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Since I didn't have all the ingredients for the Living Caesar Dressing that got great reviews, ... I made the Creamy Basil Dressing instead. It was fabulous. Last week I made the Back-to-Basics Balsamic Vinaigrette and it also very flavorful, naturally sweetened with pure maple syrup.

It's been way to warm here in So. California to use my stove, so my recent weeks' meals have been very salad-heavy.

the potato salad is also very good and a nice warm weather meal

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This sounds so good,  but I don't have the 1 tsp miso or tsp kelp granules. Are there substitutes for these? Will this dressing still taste yummy without them?

Saskia, I think it would be ok to leave the kelp granules out of the dressing.  They just give it that fishy flavor that normally anchovies would.  As far as the miso goes, I'm not sure about subbing; the miso gives a depth and saltiness.  You might try a bit more salt or a bit of soy sauce maybe.  Miso is a great thing to have around though, so you might want to check into buying some.

It's good to hear you liked the Creamy Basil Dressing, as well as the Back-to-Basics Balsamic Vinaigrette.  I'll have to try those soon.

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This sounds so good,  but I don't have the 1 tsp miso or tsp kelp granules. Are there substitutes for these? Will this dressing still taste yummy without them?

Saskia, I think it would be ok to leave the kelp granules out of the dressing.  They just give it that fishy flavor that normally anchovies would.  As far as the miso goes, I'm not sure about subbing; the miso gives a depth and saltiness.  You might try a bit more salt or a bit of soy sauce maybe.  Miso is a great thing to have around though, so you might want to check into buying some.

It's good to hear you liked the Creamy Basil Dressing, as well as the Back-to-Basics Balsamic Vinaigrette.  I'll have to try those soon.

Thank you for explaining the miso and kelp. I definitely do not miss that fishy flavor. I'll keep the kelp out.

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Last week I made the Tomato Basil Breakfast Quesadilla.  I hate posting a bad review, but I didn't think this was all that great.  The quesadilla was ok, and I ate it, but I doubt I'll be making this one again.  The combination of flavors just didn't seem to mesh well with me.  I did really like the Roasted Red Pepper & Almond Hummus on its own, though, so we've been eating the hummus with crackers instead.  The flavor of the hummus seems to have gotten better in the refrigerator as it's sat a couple days, too.  As suggested, I also made the Smoky Avocado Sauce to go with the quesadilla, and I didn't really like it much, either.  I thought that the addition of liquid smoke to the avocado sauce gave it a weird taste.  Also, the flavor of the orange juice didn't really come through in the sauce; liquid smoke seemed to overpower the other flavors, and I only used a a drop or two (less than the called for 1/8-1/4 teaspoon). 

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I made the Orange Sesame Tofu tonight, and it was very good.  The marinade thickens up in the oven and coats the tofu nicely.  When baked for the recommended time, the tofu will remain on the soft side.  I don't mind this, but if you want a firmer tofu, you'll probably need to bake a little longer.  It was late by the time I got around to making this, so I served it simply with brown rice and a salad.  I'm sure I'll make this simple, tasty recipe again.

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I actually won this book in a contest - but it's sitting on my bookshelf collecting dust. I'm so scared to try something - I'm not a good cook, and these recipes are not basic enough for me. I need to actually learn to boil pasta and cook rice properly before I can make fancy pancakes with alternative flours or gourmet pizzas. I can bake though (funnily enough), so maybe I'll try out some cookies first.

And how about that entire chapter of hummus recipes? Whoa...

Wait, I remember when you won this and VLV -- and you gave VLV away despite my explicit advice not to

If I were more immature I would say "told you so" . . . .

I haven't given away VLV yet, because I was planning to give it to my sister who lives up north, far far away. But she went to Africa for the summer, so what's the point in shipping it all the way to where she lives when she's not even going to be there to use it? I might end up giving her ED&BV instead - she's a better cook than I.

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I made the Raspberry Cornmeal Pancakes and they were just OK for me. They tasted good, but were kind of heavy and weirdly textured. Maybe I'm just not used to pancakes made with different flours yet. Good thing I only made 1/4 of a batch, as I have an inability to waste food.

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I actually won this book in a contest - but it's sitting on my bookshelf collecting dust. I'm so scared to try something - I'm not a good cook, and these recipes are not basic enough for me. I need to actually learn to boil pasta and cook rice properly before I can make fancy pancakes with alternative flours or gourmet pizzas. I can bake though (funnily enough), so maybe I'll try out some cookies first.

And how about that entire chapter of hummus recipes? Whoa...

Wait, I remember when you won this and VLV -- and you gave VLV away despite my explicit advice not to

If I were more immature I would say "told you so" . . . .

I haven't given away VLV yet, because I was planning to give it to my sister who lives up north, far far away. But she went to Africa for the summer, so what's the point in shipping it all the way to where she lives when she's not even going to be there to use it? I might end up giving her ED&BV instead - she's a better cook than I.

If you still have it I highly recommend the lemon herb baked tofu and the celebrity aduki bean pattis.  I think they are my favorite recipes from that book.  I make them frequently.

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