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.
What else have you made and loved so far??
Pureed spicy sweet potato & peanut stew with chickpeas - This was super delish...it called for a whopping 5 tbsp of fresh ginger which concerned me, but it really spiced it up real well and counteracts the sweetness of the sweet potatoes. It was thick enough to serve over brown rice.
One Wild Chick Soup - Very good! Lots of herbs in this one make it very tasty. I followed the recipe, but didn't have fresh herbs so used her suggestion for dried and it was fine. I had a mix of wild and brown rice, rather than all wild.
raspberry cornmeal pancakes: really tasty. i dont think we had oat flour so we probably used spelt.
white bean hummus w/fresh thyme & basil: creamy & good!
gimme chimis: really enjoyed these during the summer when we had more zucchini than we knew what to do with. I make them with just the beans because I want to save my tempeh for things like maple/bacon strips or sausage crumble.
Sweet Potato Lentil Chili: This was very tasty and easy to make. I did mine in the slowcooker, which worked out perfect for me. It's a very hearty dish. I froze the leftovers and served it over rice.
Coconut Cake: I just made this today. The only think I did different was use sweetened coconut in the cake because it's all I had. Oh, and I added the zest from one lemon. It is AWESOME! My hubby has already eaten two hunks and plans on a third, lol!
Hemp-anola - oh, wow. This was awesome. It was also ridiculously easy to make. I love hemp seeds so I was all over this one. I used all oats instead of barley flakes/oats combination, and I subbed maple syrup for the brown rice syrup. I love the combination of oats, hemp, coconut, almonds, maple syrup, and raisins. So easy, so delicious, and so much cheaper than store-bought! I had a big bowl with some sliced strawberries, bananas, and almond milk, and it was heavenly! (lebkuchen)
Thai Coconut Corn Stew - This is seriously yummy. A creamy corn chowder with comforting coconut milk, sweet red pepper and Thai flavous like lemongrass, lime and cilantro. Delicious!
black bean and orange hummus = Loved this. It calls for black beans, fresh squeezed orange juice with zest, garlic, parsley (I was tempted to use cilantro as a sub, but glad I didn't, it would have been wrong in this dish with the orange), garlic, olive oil and almond butter (I used peanut better). I think black bean and orange are a good combination and taste well together. Very good.
chipotle lime two-bean hummus - Pretty good hummus. Made with chickpeas and kidney beans (I only had pinto and this was a good sub), lime, tahini, garlic, olive oil, cilantro and chipotle pepper. Made a huge batch.
Recently I've had two big failures with this book. The cocoa-coconut chili was outright gross, and the peanut-sweet potato-chickpea stew also went down the drain. However, I love all of the hummus recipes (I've made my own version of the peanut sesame one a couple of times which I think is much better than the original!). The mellow lentil sniffle soup is also awesome.
It's funny...I've had this cookbook for over 4 years, but just this past week, I've made 2 recipes I hadn't made before...and I've made most of them!
Blueberry-Carob Pancakes - these were really simple to make, and very nice. Nothing unique here, but a solid recipe. (lebkuchen)
Cornmeal-Crusted Plantains - yum! It's just cornmeal+salt+plantains+coconut oil, but these were seriously delicious. We had them with the Sweet Potato Black Bean Chili (probably our fave recipe from the book) and they were a fantastic complement to the chili. I'll definitely make these plantains for other dishes as well! (lebkuchen)
Tamari tease chickpea spread - Excellent. This simply has tamari, mayo, rice vinegar and chickpeas pureed into a hummus like spread. Loved this.
curry chickpea humus with pappadums - Enjoyed this a lot. I didn't have cashew butter so soaked some raw cashews and used that. It's got a sweet taste because it has some agave and raisons...stuff I've never used in hummus before, yet it works. I actually have some pappadums and will use them next time I eat the hummus.
white bean spread - This was tasty but came out a bit too loose and creamy so I added back in some more beans. It had a nice zing to it from the red wine vinegar and lemon juice in it. Tasted good on whole grain crackers.
Olive oyl pasta - Most fabulous! It's almost a given I would love something like this. Whenever a similar type recipe is in a book I always make it. This is pretty standard far, garlic, shallots, diced tomatoes and two kinds of olives. I used above and beyond the 1/2 cup of olives in the recipe because that's how I roll. I also cut back on the simmering time by about half and that was just fine.
peanut sesame hummus - Good. The sesame in this is toasted sesame seed oil, not tahini. It has an Asian flare with ginger, peanut butter, tamari, lime and garlic. 1/4th cup of lime for this recipe was used and it was just ever too much as it overpowered the dish and is the dominant flavor. I used key limes from my back yard so it might be a stronger taste than store bought lime. Still, as I like lime it didn't ruin it for me.
Continuing to work my way through the hummus recipes. :)>>>
white bean hummus with fresh thyme and basil - Very good! Besides the title ingredients it has tahini (which I cut back on to about 1 tablespoon instead of two since I'm not crazy about the strong taste), lemon juice, red wine vinegar, and a tad dijon mustard (which I upped from 1/2 tsp to 1 tsp). All the flavored blended well perfectly for a great tasting hummus.
Has anyone made the Lime Sucker Coconut Pie? Hubby must have Thanksgiving Pie. I'm hoping this might turn out like Key Lime Pie. If not this one, maybe someone has a good vegan pie suggestion. If I do make this pie, should I really use the prepared graham cracker crust she recommends? It must be good!!
I've been meaning to make that lime pie but haven't. Let us know if you try it.
olive & sun-dried tomato hummus - Pretty good. I think olives (green and kalamata) and sun-dried tomatoes are well with hummus. I didn't like the tahini taste in this and would rather have had more olive oil vs. tahini.
I've been meaning to make that lime pie but haven't. Let us know if you try it.
We made the Lime Sucker Coconut Pie, but it didn't firm up so well. I let it set for about 18 hours, and it still sagged, barely keeping a pie shape when a piece was served. It was definitely tasty, my husband, much more the pie connoisseur than myself, thought it was very good. Honestly, I thought it tasted pretty good, 4 out of 5 stars. I used an Arrowhead Mills prepared organic Graham Cracker Crust, and that was quite satisfactory.
I thought the filling wasn't Lime-y enough, so I added more zest, a total of 2.5 Tbls, instead of the 2.5 tsp. called for. My store had no Macadamia Butter for the recommended topping, so we topped it with Soyatoo Rice whipped topping, and that really was good, because the lime layer is so sweet it needs a creamy not-so-sweet compliment. The whipped topping is a lot more reasonably priced than the recommended Macadamia Maple Butter Cream topping. I estimate the cost of the ingredients of that Maple topping alone to be at least $20. I didn't add up exactly the full cost, but the pie recipe as written is well over 30 maybe even $40. Cha-ching! I mean, and not in a good way!
I'm going to try making it again. Just because DH loves pie and he's so proud when I make it, and he thinks we should make it again. Basically he wants more Lime Pie.
One more thing. The only Agar available at my store had a grey putty-colored appearance, which gave an unfortunate grey tinge to the pie. Most agar I've seen has been white. With a white agar the lime layer would hopefully be a clear light green, much prettier. I will not make this recipe again until without white agar. So... it doesn't sound like a great success, but my first effort; we think it can be improved upon, and the proof of the pie is in the eating, right?
I'm interested in hearing other experiences with this recipe. Does anyone have a suggestion about how to improve the it, especially the firmness? I was thinking of using just the thick part of the coconut milk, and not the watery part.
Roasted red pepper and almond hummus - Extremely good. This made a tasty wrap with some lettuce. First you ground up raw almonds to a powder and then mix in chickpeas, roasted red peppers, olive oil, red wine vinegar, dijon, garlic, and pulse in some parsley at the end. Very clever blend of flavors.