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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??

The firs thing I tried out of this book...Double Carob Cashew Cookies!!!

I wasn't in the mood for double carob/chocolateyness, so I skipped out on the powder and just put in the chips. Took them out of the oven after 10 minutes instead of 11 because the edges were already browning. They were quite soft and spread out alot while baking, but after a couple minutes of cooling they got firm and crunchy. I only had maple syrup so used about 5 1/2 T instead of 6, and they came out very sweet. Next time I'll cut down on the sweetener because I really like to taste the nut butter with the chocolate/carob. The dough was also quite moist, so for more compact cookies I might also cut down on the oil next time (I used 1/4cup...perhaps the cashew butter I have is more oily than some?) I sprinkled them with ground flax instead of nuts.

Overall, delicious! I will definitely make them again with a few changes.

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So, I made the cookies again and modified them...I used half the amount of maple syrup 3T instead of 6). That helped cut down on the sweetness, but I did have to add a bit more oil to get the dough right (no big deal). I would like to taste the nut butter more though so I'm going to tinker with this one a bit, maybe adding a third tbsp of cashew butter would do the trick.

Also made the Veggie Tempeh Muffuletta - twice! in the past week. It's SO tasty! I went out to buy olives and artichokes just for this, and it was well worth it. It's great at this time of year when I crave some good raw veggies. I don't have any fennel so I used red and orange peppers, and no capers so I put in extra olives, sundried tomatoes and artichokes, but otherwise stayed true to the recipe. I ate it in a whole wheat pita with some kale. I bet this would be really good with avocado. Definitely going to be a staple for me, I LOVE it!

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Banana Cream Pancakes - made these this morning... oooh boy! SO TASTY!

We used buckwheat flour, and one very ripe banana that had been in the fridge for some time. We didn't have light coconut milk (I never buy it! just the creamy stuff, so we used that). They turned out fluffier than other buckwheat pancakes, and were surprisingly light for the amount of coconut milk we put in. With maple syrup and applesauce...what a great breakfast!

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I made the Raspberry Corn Pancakes tonight for dinner, and they were a disaster!  Weird texture, weird flavor (not sweet but not savory), fell apart while cooking, too thin (not fluffy at all), etc.  I think this is the first big disappointment I've had from this book!

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Sweet & Sour Chipotle Tempeh with sweet potatoes - could have been amazing, but way too sweet....it calls for maple, syrup, mollasses, and 1/4 cup of sugar, as well as pineapple and sweet potato.  I cut back just a tad on the sugar, but next time I'll leave it out altogether and then I think this would be awesome.  I used dry chipotle pepper powder.  The combination of hot-sweet (didn't taste much sour) was good.

Savory French Lentils - pretty routine.  Good but nothing special. I didn't have savory and just learned today what it is and just used a little extra thyme and sage.  I didn't have mushroom boulline but have a veggie boulline.   Perhaps that's why it tasted so "everyday lentil" is that I didn't have the savory or mushroom bouilline.  I love lentils, so I gobbled it up.

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Brown rice and bean "Jamble-aya" - Good.  Pretty basic cajun beans and rice.  It called for worchester sauce which I thought was odd, but gave it a unique flavor.  It begs for hot sauce and I gobbled it up.

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Broccoli Cashew Tofu Teriyaki Stir Fry - I am not a huge fan of teriyaki and almost passed on this, but the cashews were calling me because I have (had) a huge batch in my fridge for a while now.   I enjoyed this.  It's probably the best teriyaki recipe I've made.  

I did not use the 3.5 tablespoons of agave nectar it asked for, because I think that's my problem with teriyaki is that I don't like it's sweetness, and used only 2...it also had a tsp of molassis that added to the sweetness.  I did not add any extra salt in the brocolli cooking part because the tamari I used was not lite.  I cut the cooking time of the broccoli to only two minutes to preserve the crunchyness I like.  

Most excellent meal.  

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Kids Dynamo Hummus - Good for adults too.  This is my now favorite hummus.  It has raw cashews and nooch....never thought to add nooch to hummus...but it is so good.  I didn't quite have the right amount of cashews only about 1/3 a cup when it asked for 2/3, so it would have been better with more cashews I'm sure.

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Lemon chickpea lentil soup - Most excellent!!  I never thought of chickpeas and lentils in the same soup, but this works.  I used tomoatoes when zuchinni and tomatoes were the options.  I grapped smoked paprika instead of regular paprika and that was a good mistake as it tasted well smokey.  For the leftovers I'm going to add some cayenne or crushed red pepper because mo hotta mo betta.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs614.snc4/59455_1429652420143_1197836956_31009172_1760346_n.jpg

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I got this recently based on some of the good reviews. I just made the One Wild Chick Soup and agree with the previous writers that it is, indeed, tasty and easy. I will definitely add this into the rotation.

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Roasted Red Kuri Squash with Gnocchi -- I had already bough and roasted the kuri squash when I checked vegweb and saw lebkuchen's unhappy review and freaked out a bit.  Since I'd already roasted the squash, I went ahead and my husband and I enjoyed it. (It was sort of like eating pumpkin ravioli backwards, with the filling on the outside.)  However, I made homemade potato gnocchi to go with it, and they were very light, so the dish did not seem overly heavy.  If I were using frozen commercial gnocchi, though, it might have gone differently. The sauce is very thick, even after thinning it with a considerable amount of soymilk.

I didn't think it was too much work.  I roasted and mashed the squash and the garlic the day before and kept them in the fridge.  The toasted walnuts are a nice addition, and I thought pecans would also go well.  Dreena suggests garnishing it with chopped parsley or basil, and I chose parsley since that is what I had on hand, but basil would have given it an extra oomph.  I am not sure if this is a dish I would serve to company, but it is one I might make again.

Tickled Pink Vanilla Sprinkle Cookies -- I made these Saturday night when my youngest child walked into the kitchen at 9:30 pm and reminded me we had not made cookies as promised.  I just didn't have the energy to deal with a major meltdown, so less than ten minutes later the first batch of these hit the oven.  I used AP flour and 7 drops of red food coloring instead of the beet powder. The cookies were VERY pink. I eyeballed the dough to make 14 cookies, which were the perfect size for cookies IMO.  Each cookie got a tiny additional sprinkle of sugar in addition to the sprinkles.  Followed the baking directions exactly and they came out perfectly--crunchy on the outside and chewy on the inside.  Very nice cookie.

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Chickpea Sensation Patties - I love the flavor of these, but they fell apart while I was frying them.  I made the "dough" as instructed, chilled for close to an hour, and when I went to form them into patties, the mixture was nice & sturdy-feeling.  I didn't see the need to add more oatmeal, as the instructions suggested if the mixture is too loose to shape into patties.  Anyway, after I tried frying a couple of them & they turned into mush, I decided to bake them at 450*F for about 12 minutes per side.  They turned out very delicious!  I think my expectations were too high for these because in the intro, Dreena says these are in her husband's Top 10 Favorite Meals.  I wouldn't put them there, but they were quite good with ketchup, mustard, and avocado.

I froze the leftovers, so maybe those will fry up better?  I'll report back when I use them.

Oh, also - I got 10 medium/large patties out of the recipe, and the book says it "Serves 4."  I'd say "Serves 6-8."

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Oh, also - I got 10 medium/large patties out of the recipe, and the book says it "Serves 4."  I'd say "Serves 6-8."

Dreena must have taken her serving sizes from my house...4 servings sounds about right for me & my hubby! LOL

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Did it make 10 patties for you, though?  I made mine pretty generously-sized, but I still got 10!  I can see it serving 4 if each person has a couple, but I guess I pictured the recipe yielding just 4 patties...  I don't think the recipe specifies, so I was just surprised.  ;)

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Did it make 10 patties for you, though?  I made mine pretty generously-sized, but I still got 10!  I can see it serving 4 if each person has a couple, but I guess I pictured the recipe yielding just 4 patties...  I don't think the recipe specifies, so I was just surprised.  ;)

I always make at least 10 patties out of her patty recipes.  I have to cook them in two batches. Otherwise they are huge and fall apart, plus I don't think they get well-cooked in the center. And there is more crispy crust to enjoy.  I also never serve them as regular burgers on burger rolls. With all that starch in the mix, who needs bread?

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Did it make 10 patties for you, though?  I made mine pretty generously-sized, but I still got 10!  I can see it serving 4 if each person has a couple, but I guess I pictured the recipe yielding just 4 patties...  I don't think the recipe specifies, so I was just surprised.  ;)

I always make at least 10 patties out of her patty recipes.  I have to cook them in two batches. Otherwise they are huge and fall apart, plus I don't think they get well-cooked in the center. And there is more crispy crust to enjoy.  I also never serve them as regular burgers on burger rolls. With all that starch in the mix, who needs bread?

I agree!  My boyfriend likes the patties on a bun, but I prefer mine without + avocado, ketchup, mustard, and pickles.  :)

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I like to serve them with mashed sweet potatoes(not as starchy as regular potatoes) and some kind of green--either sauteed spinach or broccoli or cauliflower with cheez sauce or something else that is sort of wet and saucy to go with the patties.  JC, if you haven't tried the Celebrity Aduki Bean Patties in VLV, you should give them try.  Similar concept but with different seasonings and only breadcrumbs and rice.  I think she hit upon the idea of using quick oats with her later cookbooks.  When I make the aduki bean ones, I sub out some or all of the breadcrumbs for the oats.

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Did it make 10 patties for you, though?  I made mine pretty generously-sized, but I still got 10!  I can see it serving 4 if each person has a couple, but I guess I pictured the recipe yielding just 4 patties...  I don't think the recipe specifies, so I was just surprised.  ;)

I agree, I usually get anywhere from 8-11 patties out of her burger recipes. My hubby and I will eat some for dinner, some for lunch the next day, and then maybe even have 1-2 to freeze for later. And I almost never use a bun for her burgers, either! I actually haven't even tried the Chickpea Sensation patties yet, even though I've tried almost everything else in the book, because I always make the Spicoli Burgers....yum!

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Mmmm, Spicoli Burgers...  Probably my favorite homemade burgers ever!

Those Aduki burgers sound awesome, jkl!  I don't have "VLV," but I'll have to check it out sometime to try those patties.

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Broccoli Cashew Teriyaki Stir-Fry-  One my most favorite dishes of all time.  :)>>> I think I could eat this every day for a very long time.

I only subbed cornstarch for the arrowroot powder; everything else was the same.  I cooked up some udon noodles as this dish was cooking, and mixed everything together once done.  Very easy to make, cooks up quickly.  The teriyaki sauce calls for 1 tsp blackstrap molasses, which I thought was strange, but it works.

Carnivores really enjoy this also,  which makes the recipe/ book even more meaningful to me.  It definitely conveys how tasty vegan food can be! 

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