The official Vegan Brunch recipe review! (to be updated)
Reviews for Isa's Vegan Brunch will be added here!
Basic Pastry Crust
This uses so much EB! I didn't even really need to add any water, because I guess my EB wasn't that cold. I used it for the onion quiche, and it's a good crust, but soooooooooo rich. It didn't stop me from eating too much, but it's overwhelming. I didn't roll it out, and just pressed it into the pan. I probably won't stick with the recipe, just because it does use so much. (book typo) (AC)
I also like the Basic Pastry Crust recipe from Veganomicon much better than the crust recipe listed in Vegan Brunch, so I use that (much lower in fat, too!). (jessacita)
Ok, I made the corrected recipe with KMK, and it worked wonderfully. We doubled it for a top and bottom crust on a pie, and it was perfect. I tried adding some shortening to mine to see if it would be extra flaky, but it didn't really do anything. It rolled easily, tasted great, and had good texture. Pretty easy. (AC)
Yeah...pretty much like other pastry recipes, but I like it. I made it as in the book before I realised that there was a typo and it really didn't work well (no surprise really), but tasted good. I have since made it with the correct measurements and it rolled really well and tasted great. I made it for (omni) friends and they really liked it too. It was super easy to make and it was great.It will now be my go to recipe. I'll also try freezing it and see how it turns out. (shelloid)
I used 1/4 cup of margarine (not EB, we don't have it here) and it turned out perfect. I'll be using this recipe for pie crust from now on. (eldsjal)
The first time I made the Basic Pastry Crust, it came out terrible. The recipe called for 5 to 6 tablespoons of water, but it turned out to be way too much water. I made it again with only 1 or 2 tablespoons of water, and the crust came out flaky and delicious. (peaceablepalate)
This is a solid recipe. I used 1/4 cup EB and had to add a little extra water. I was pleased with how easy the dough was to work with and it tasted great too. (thirteenblackbirds)
This is a really nice pie crust! I made it with VT's Cabbage and "Cheese" pie for dinner last night, and it turned out really well. It was easy to throw together, it rolled out nicely, and turned out to be nice and tender. My mum, who is VERY picky about pie crusts, even liked it a lot. Will make it again. (dannibazaar)
Basic Scrambled Tempeh
This is a simple, yet delicious recipe. I followed the recipe completely, using fresh thyme instead of dried, and spinach leaves in place of the chard. The only thing this recipe needed was some acid. The juice of half a lemon did the trick. Will definitely make this again. (sb)
Good stuff! Basic, like it says. I used collard greens instead of chard and completely forgot the thyme. It was still yummy. I added a little liquid smoke because I like it with my collards. (lotus)
It was okay. My tempeh ended up kinda greasy. If I make this again, I'll probably steam the tempeh first and add more seasonings. (kristinv)
Basic Scrambled Tofu
It was good. Not too complicated either. (biodancer)
This was great! Even my DH loved it, and he loves real eggs a lot. He did say it tastes like Indian food, but he was ok with that. DH was a little upset when he saw me chopping garlic, but it didn't come out overly garlicky or too spicy. It definitely did have some egginess in the flavor and texture. It was a little bit on the salty side for me, but that will be easy to fix next time. (vegrunski)
Very good. Egg-loving DH liked it too. I like that it's a very basic, simple recipe that you can adapt depending on your mood and what you have on hand. I'll try adding some veggies next time. (permanentgrin)
this is the best tofu scramble I've ever had! I added spinach, red onion, and broccoli to mine. I thought it may have been a tad too salty UNTIL I decided to squirt some ketchup on top...then it was OMG amazing!!! The ketchup is killer on this. Funnily enough, I never put ketchup on my eggs when I was an omni! But it's sooo good here! (lebkuchen)
This was pretty good and easy to make. I found it to be way too salty for my preference, so if you're salt-sensitive, I would recommend reducing it by half or more. The garlic, cumin and turmeric gave it a bit of an Indian-style flavor although not enough to call it "curried." (kristinv)
I used medium instead of extra firm tofu (medium gets no love!), but I thought this had too much in the way of spices (maybe it has something to do with the firmness of tofu I used?). Next time I'll use half the spices or double the tofu... I just want my tofu to still taste like tofu. (fb)
I made this for my Sunday lunch. I wanted tofu scramble and for the first time in my life I followed a recipe, just for this challenge! I would never have put thyme and cumin together for a scramble but they worked really well together. I was very pleased with the end result, which I didn't expect. Before I made the recipe, I was thinking I wouldn't like it because it would be too plain as there were so few ingredients. I should have know better, because I love jake's scrambled 'eggs' on VW. This recipe was great. I loved it, and wish I'd made a bigger batch. I made a qurter batch as the recipe said serves 4 and there was only me eating it. However as I only had it with toast it wasn't enough for me (or I'm just a pig). In future I would make the whole recipe to serve 2. I'm making it again this weekend, for me and N and I'm sure he'll like it. (shelloid)
Yum! A really good scramble. I don't like huge pieces of tofu in my scrambles, and this turned out just right. I didn't use any thyme, because I never like it, so I added some onion powder and rosemary, along with the cumin and turmeric. I added the olives and carrot, along with some red hot pepper. It turned out pretty perfectly. (AC)
We really enjoyed this. Added onion as well and it was a delicious simple easy scramble. (oww)
Red Bell Peppers
Beer Battered Tofu
OMG, this stuff is AMAZING. The crust turns a beautiful golden brown and gets nice and puffy. I really enjoyed it with malt vinegar and a sprinkle of salt. I will make this again and again, and I'd love to try it with seitan too. (icephrosty)
really yum, but I'm highly doubtful that I'll ever make it again! It's like BAM FRIED. I had oil splattering all over, and all kinds of stuff. I had to add quite a bit more water to the batter, because it was SO THICK. I couldn't even really dredge my tofu pieces, because it was like a dough. My tofu pieces were like pro soakers, and I had to use additional braggs. I made up a quick tartar sauce type thing for these, but they don't really need anything. Great flavor, and crispy. More of a had them once type thing for me. I'll see how the leftovers are warmed in the oven.. (AC)
I tend not to measure too carefully, so this could be my fault, but at first the batter was too thin and didn't really work. Once I added more flour, it was great, and the whole family loved it. It reminded me of Arthur Treachers (sp) Fish and Chips from when I was a kid, but in a good way. (L2A)
Sooooooo good! Not something I'd want to eat very often, but it's great for a pub night at home served with fries and beer. The recipe makes a lot of batter, so I use the extra to fry up some candied jalapeno slices, which is even more awesome than the tofu itself!! (kristinv)
Buckwheat Waffles with Red Wine Tarragon Mushroom Gravy
Absolutely loved this! I used half cremini (aka Swiss brown) mushrooms and half normal white mushrooms, because the cremini shrooms were really expensive. Still, it was ridiculously good. And I reduced the water in the waffle recipe by about half a cup, because the other recipes I've tried seemed too runny. The waffles turned out a bit too dense, but they were delicious. (permanentgrin)
Caramelized Vidalia Onion Quiche
My first vegan brunch recipe! I made a few changes. It's tasty, but I added way too much salt. Like, I'm feeling sick too much salt. I didn't have 3-4 onions to use, so I used a whole one, and I added 2 huge portobello mushrooms. I also used about 1/4 cup walnuts, plus the 1/2 cup cashews. I used the basic pastry crust, which I'll review separately. My quiche set nicely, but I did turn up the heat to 375 for a few minutes. Ugh, I'm full. (AC)
I didn't make the crust, used white onions instead of Vidalia, and I used a nonstick pan instead of cast iron for caramelizing the onions. I was being lazy about cleaning the cast iron... but it would have been worth it to just use the cast iron. At first the onions didn't even caramelize in the nonstick, and it took a long time with the lid off for it to happen (I know this happens much quicker in cast iron because I made said onions for the pierogi in one). Anyway, despite that, eventually my onions did caramelize, and the quiche is delicious. It bakes really nicely, and gets a golden crust. It's pretty sweet and not too "oniony," though there's a lot of onion in the recipe. I think the cashews add something special to an otherwise tofu quiche. Oh, and the recipe says 3 lb onion, or 3-4 onions. I don't remember seeing this on the errata, but I think 3 lb is a mistake - 3-4 medium onions is about 1lb. 3lb in this recipe would be insane. (fb)
This one might be even better than the broccoli quiche! I used 3 lbs of onion (about 6-7 big onions). Since I have never caramelized onions before, I couldn't really tell when they were ready. Were they supposed to be brown? Mine was more golden/dark yellow. Anyway, the taste came through and it was delicious! I added 1/4 cup of nutritional yeast and used more salt, a little bit more nutmeg (I love nutmeg!) and a sprinkle of garlic powder. (eldsjal)
Chili Cashew Dosas with Spiced Apple Cider Chutney
These are pretty cool. They fry to up be crispy on the edges and just a tad eggy. I flipped them half way through instead of folding, since I had some trouble getting the onion and jalapeno to cook through (I think they need to be *really* minced). Also, I didn't use the cashews. When the batter hits the hot pan, it bubbles a lot and then solidifies immediately, so it gets this cool lace look. However, I'm not sure how authentic this recipe is - generally there's some form of urad dal (black lentil) in dosas, which I guess is maybe the point of the chickpea flour. Anyway, these don't quite look like the dosas of Google Images, but they're tasty. Also, I recommend eating them the same day (or maybe freezing them?), as they don't fare well in the fridge - the edges get hard. (fb)
Fruit & Nut
Classic Broccoli Quiche
I figured this would just be like broccoli + tofu (both of which I like fine, it's just plain), but it was actually real good. I think the cashews in the recipe add a nice creaminess and depth to the flavor. I didn't have any tarragon, so I subbed it with more thyme. Also, I didn't use a crust, just so I could get away with eating more quiche ^ ^ I could eat this stuff forever. (fb)
This was fabulous! We did make quite a few modications though. Cams and I were both kinda shocked that the recipe didn't call for nooch...we added between 1/4-1/2 cup. We also added a couple drops of liquid smoke, braggs, and about a tablespoon (+/-) of Bacos. In addition, we added about 3/4 cups cooked kale that was leftover from earlier and about 1/8 block of FYH mozzerella because I needed to use it up. I had fresh tarragon and really liked the flavor it added. It tasted even better the next day. (lotus and cams)
I will definitely be making the quiche again soon. (cams)
love it. (the cashews really make it light, rich, and fluffy like traditional egg quiche) - but I reduce the amount to 1/4 c. (instead of 1/2 c.). I also add 1/2 c. nutritional yeast & use black salt instead of regular sea salt. I also like the Basic Pastry Crust recipe from Veganomicon much better than the crust recipe listed in Vegan Brunch, so I use that (much lower in fat, too!). All in all, a great starting place for a quiche! I love it best with extra onion, spinach, and lots of mushrooms, in addition to the broccoli. (jessacita)
I made it without the base to save time and because it was just for a quick lunch at home but I'm sure it would be good presented properly with a crust/shell/whatever. I had an extreme blonde moment, and it wasn't till after I took the lovely looking cooked version out of the oven that I noticed the little dish I'd measured all the spices/herbs into still sitting beside my elements... : / So I sprinkled the flavouring over the top, and it actually tasted pretty good! I'll review again when I make it properly but just had to say that if you can cock up the recipe that badly and still have an edible lunch, it must be a fantastic recipe when made properly!! (oww)
I wrote these recipes down in a notebook, so I don't have the dx or titles or anything (I borrowed the book from a friend). My veggies were red pepper, spinach and onion. I did not use broccoli. I also added nooch because I can't imagine a quiche without nooch! I made a crust and put it on the top too (did this recipe even call for crust?). I hope Isa doesn't see this and get mad that I didn't buy the book yet. I have intentions to buy it! It came out GREAT and I would totally serve this to omnis. tomorrow for dinner were having leftover THIS and leftover chorizo! a totally isa brinner! (L2A)
Simply amazing!!! I added 2-3 TB of nooch, about 1/2 cup of Cheezly bacon cheeze and some storebought seitan bacon bits. And I used a little less than a pound of tofu + omitted the tarragon, still came out great. I ate it three days in a row (yes, I ate it all by myself, thank you very much) and now I'm craving more! Might make it again this weekend! (eldsjal)
delicious. I omitted the thyme and tarragon and used fresh basil instead, because I had a bunch of it on hand that I needed to get rid of. Really delicious! Will definitely make this again! (peaceablepalate)
Cauliflower Red Bell Pepper
Very, very good! Perhaps not as good as the broccoli or caramelized onion quiche, but still awesome. It was a bit bland to begin with so I added 1/4 cup of nooch, a bit more thyme and salt and some white miso. I think it would be even better with some soy cheese mixed in with the tofu. (eldsjal)
Cornbread Waffles with Pantry Mole Rojo and Seitan
I still don't know what a mole rojo is but damn this was good, really interesting rich hearty flavours, and actually pretty easy to put together. I tried to follow the recipe and I think the only thing I had to change was using cocoa instead of chocolate chips because I never have chips, but I hope that didn't make too much of a difference. We really enjoyed this as an interesting, tasty dinner, I think I'll definitely give it another spin one day. (oww)
I really liked the waffles, but N wasn't as keen - but he's never really got into the whole cornbread thing. Wasn't as keen on the mole rojo and we preferred the mole from VWAV, so based on that I don't think I'd make it again. I have since used the waffle recipe again and may fiddle around with adding jalapenos to the mix another time to spice it up. (shelloid)
Courico Tacos with Grilled Pineapple Salsa
(I didn't make the salsa) Interesting and sweet. Unique blend of flavors. Oh, and I used TVP, not soy curls. My boyfriend didn't like it at first, but it grew on him. Good with lots of cilantro. (fb)
Oh my god, what can I say? This was so kickass! Every bite was just pure pleasure and the blend of flavors absolutely perfect. I could have eaten the whole batch and more all by myself, no problem. This is probably my favorite Isa recipe of all that I've tried, and my favorite taco recipe for sure! The pineapple salsa was a perfect compliment, and I also added a sliced avocado to my tacos for some creaminess. I used soy curls for this, and it absorbed all of the yumminess so well. MAKE THIS!!! (eldsjal)
Grilled pineapple salsa
I cubed, and sauteed my pineapple instead of grilling, but still really liked it. I followed the recipe otherwise, and it's a great, fresh side. I'm sure it's great in those tacos. (AC)
I also sautéed the pineapple, after reading AC:s review. It worked very well, the pineapple turned out a little charred and caramelized just like the recipe says it should. I omitted the cilantro (added 1/4 teaspoon of coriander instead) and used red bell pepper instead of tomato and yellow onion instead of red. Loved it! Will be making this a lot this summer, not only with the courico tacos! I think this would be good with mango too! (eldsjal)
Curried Cauliflower Frittata
I only like cauliflower sometimes, and this is one of those times. This really truly is a good harmonious blend of flavors, and the lemon juice works well to bring it all together. I like that there's no food processor involved in this recipe, and the fact that frittatas don't have a crust, so it was pretty easy to make. My half of a lemon had more than 1 T of juice, and I wound up using the whole half (might have been an additional tablespoon in there). (fb)
This dish blends finely-chopped, garlic-sauteed cauliflower bits with lemony, curry-seasoned and crumbled tofu for a flavorful baked frittata. Easy to make. No mixers or food processors needed. Bakes to a golden brown top. Next time I'll up the lemon, and slightly reduce the curry powder I used which gave the dish a spicy little kick. To offset the spicy flavor, I enjoyed the frittata with a sweet and sour carrot sauce and it tasted great. (saskia)
I made this with less-than-ideal conditions, so it turned out pretty well considering that I had to cook it on a plate and the spices I used came in a canister from the bank. It wasn't curried enough for my taste and it fell apart because it was all crumbly, but it was still good. I'd try it again now that I have proper cooking supplies. (algae)
All of my favourite things! Tofu, cauliflower AND curry powder! Love it. I was the only one in my family who did but whatever...more for me (dannibazaar)
Curry Scrambled Tofu with Cabbage and Caraway
The caraway flavor here isn't insanely strong (I was afraid it would be), but it blends into the curry spice well. But in total, this dish was just sort of ok. It isn't anything I'd set out to make again, but it wasn't unpleasant to eat or anything. It's weird, because I like curry and tofu, and it's a pretty imaginative recipe, but it was just mediocre to me. Also, not sure I'm a huge fan of red cabbage - white might have been better. Also, I accidentally doubled the cumin. (fb)
I sort of made this for dinner the other night. We didn't have any cabbage so we just had the scramble, and we really liked it. I don't know that I'd want curry-flavoured things for breakfast, but this was a nice twist to the standard scramble and I'd try it again/try it with the cabbage to have for/with dinner. (oww)
Made this for breakfast/brunch today and it was pretty good. I felt like it could have used something else to really kick it up a notch, though. I ended up chopping two habaneros with the garlic, and served it over brown rice with a cranberry chutney. It was great after that, but mediocre before the chutney! (sb)
I didn't make the crepe component, and so it was a pretty hearty stew. A sweet-sour kind of curry dish of lentils... I didn't realize how much tomato was involved until I made it. I like the addition of the typical sweet spices. (fb)
Fennel Breakfast Risotto
This is tasty, but kind of plain. I feel like it needs another main ingredient to make it stand out... the way it is, it just kind of tastes like broth + fennel. That might be fine if it's just for breakfast, but not enough as a main for lunch/dinner. Maybe basil? Tomatoes? (fb)
KMK made this for us while she was visiting, and we really liked it. I think it's really good as is. We didn't even have thyme to add, but added a bit of dry sage. We also used sliced (bigger) peppers, instead of diced, and I liked that. I love the fennel flavor. P doesn't like fennel that much, but liked this. I will make it again. (AC)
Mom's Morning Casserole
Not a fan. I appreciate the concept, but together with the Cheesy sauce, this recipe is too bitter for me - nooch in the "egg" part, nooch sauce, and the tempeh is reasonably unadulterated that it still tastes a lot like... well, tempeh. That being said, if you're a hardcore tempeh and nooch fan, it'll be fine. And, of the layers, the "egg" was my favorite, 'cause I'm a sucker for scrambled tofu. I might like this with fake sausage instead of tempeh and a different cheese substitute. (fb)
Mushroom, Leek, and White Bean Pie
I wish I had enough room in my stomach to eat this in an entire sitting. But first off, the modifications: no walnuts, 1 t dried thyme instead of 1 T fresh, white mushrooms instead of crimini, no crust, This pie comes out creamy, hearty but healthy, and perfectly seasoned. I'm glad I didn't go get walnuts for this; the blended beans were fine on their own. I know in the blurb of the recipe Isa mentions it's her tofu-less quiche, but I don't think it really qualifies as quiche - it's not eggy or cheesy in the least. It is, however, delicious comfort food. (fb)
OMG OMG OMG OMG this was so so so good. I used slightly less walnuts than called for (didn't buy quite enough) and used regular white mushrooms, as that's all that was at the market. Oh and I used dried herbs instead of fresh. I had trouble blending all the beans and stuff as I only have a magic bullet type processor, but it tasted so so so good. I'm not sure I've ever had cannellini beans before, but they were delicious. The only fault I could think of was that there was slightly too much pie filling for my dish, but oh well. I used the VB pie crust recipe and the whole thing was great. Seriously it's the best thing I've made in ages. I think I'll try it again without the walnuts and maybe crustless, just so I can eat more of it. Everyone should try it. (shelloid)
Delicious! I followed the recipe exactly, except I added about 2 Tbsp nutritional yeast. I baked it in a store-bought spelt crust, and it was perfect. I think it's better hot (as opposed to room temp as suggested in the book), but it's great any way. (jessacita)
so delicious! this is kind of pain if you have only a small food processor (mine holds just 1.5 or so of ingredients so i had to divide everything into smaller batches) but I think it wouldn't be much work otherwise. I used the pie crust in the book and made the pie the night before so I could just stick it in the oven after work for an easy dinner. I followed the recipe very closely. I might add a little nutritional yeast next time but this is already fantastic. (thirteenblackbirds)
Pesto Scrambled Tofu with Grape Tomatoes
Good and a good idea. I used chunks of roma tomatoes instead of grape tomatoes, and two shallots instead of a small red onion. It's nice to have a non-pasta pesto type of recipe. Oh, I also used lemon basil for half of the basil (not intentionally... it just turns out that's what I bought). Anyway, I'd likely make this again. (fb)
Pierogi (Potato and Mushrooms Sauerkraut)
I once made pierogi from some website, and it was a lot of work, quite bland, and didn't pay off. Though this recipe still is energy intensive (making the filling/s, the onions, the dough, rolling the dough, shaping, boiling, possible pan frying), the results were great. The potato filling is perfectly seasoned, though its ingredients are simply. The dough is the epitome of delicious chewiness. And, I didn't bother pan frying - I agree with Isa - it seems very wrong to fry these. It's like not valuing all that work you put into boiling. Also, I was tired at that point ^^. Anyway, editions: I didn't need the full amount of flour; I used maybe 1/8 cup less. I also was lazy and didn't cut it into circles, and instead made squares (& I had no problems getting them to seal). Also, I only made the potato filling (I couldn't find good, cheap saurekraut. I mean, srsly, it's just pickled cabbage!), so I made half the recipe. But I kind of forgot to halve the dough, so I have the rest of the dough in my freezer now. But that's ok - these are great little pieces of comfort food, so now I've made it easier to make them again! (fb)
I halved the recipe and only made the potato filling because I was making these mainly for my sister. I snuck two, and they were really really good! I was having a quiet morning, so I just kind of took my time boiling the potatoes while I did other things around the house. They came together really easily, and tasted fantastic! My sister loved them as well, which is a total win because her diet generally consists of boxed Kraft mac and cheese and frozen french fries (ew). I'd love to try the other filling sometime. (dannibazaar)
Also good. Had just the right amount of heat. I partially blended up/chopped the beans into the sauce mixture. Next time, I think I might add something more to the polenta while cooking (sun dried tomatoes?) because next to the sauce/beans, it was a bit plain. Or I might just have the sauce/beans by itself or with something else (like tofu!). (fb)
Love this! I've been wanting to make this recipe ever since I got this book, and today I finally made this for a late lunch. I love the creaminess of the polenta, my favorite part of this dish (Because I love the creamy style polenta in this dish, I only made a half batch of the polenta. I'll then make another half batch for the leftover beans. The leftover polenta that does get refrigerated and firms up is great sliced, fried, and dipped in marinara, though.). The bean mixture is like a saucy black bean chili. The combo of the polenta and beans, along with all of the toppings (green onions, tomatoes, guacamole, and cashew sour cream) is fabulous. I'll definitely be making this dish again. (willwolf)
I really liked the combo of flavors. The optional Cashew Sour Cream, I'd say, is the least tasty element of the dish. I was expecting something more. I may change it up a bit next time, perhaps using lemon juice rather than the red wine vinegar. I thought it would be a little tangier than it came out. It was still fine in the dish with all of the other elements, though. I may tinker with the bean mixture, as well, next time, making it my own, but that's how I roll; I like to change things up. (willwolf)
I liked this but it needed some doctoring up. I added guacamole and that made it better, but I still think the polenta part was too bland. The ranchero sauce was very good, and I added half of a yellow bell pepper to mine. (icephrosty)
The rancheros sauce is fabulous (I used leftover VV Venezuelan black beans). I would make this sauce/beans again. I followed the polenta directions, and mine was a bit runny for my liking (but didn't look too different from the picture). The flavor is fine (with the veg. broth), but I don't think the polenta added anything to the dish. It was just kinda something on top that muddled everything. The beans are good, though. (AC)
Super delicious! I threw this together for a late dinner tonight, and I really liked it. The combination of the tomatoes, garlic, olives, and capers with the fresh herbs is awesome; the flavors really pack a punch. For the mixed olives, I used about half Greek kalamata olives and half green Spanish manzanilla pimento-stuffed olives. The only minor change I made was to sub halved cherry tomatoes for the diced Roma tomatoes. This dish is quick and easy to make, and I'm sure I'll be making it again soon. If you're looking for a pasta puttanesca recipe, you could also serve this over pasta. (willwolf)
Delicious. Perfect blend of flavors, and I like to have another way to scramble tofu that doesn't involve nooch and turmeric and the like. For the "mixed olives" I used the Greek Olive Medley from Trader Joe's (refrigerated), but that meant I had to chop the olives since they're not pitted. oh well, it was worth it. (fb)
I didn't have 'mixed olives', just green ones, but other than that made this to the recipe exactly. Style-wise, I smooshed the tofu up a bit more rather than cubing it, because my husband prefers scrambled tofu to be more... scrambley. We absolutely loved this recipe. I love the classic scramble , and I'm looking forward to making some of the other variations, but especially loved how different this was to the ways we have enjoyed tofu before. Bizarrely enough, the only constructive comment my husband had on this was that it was maybe slightly too salty . I think my capers were just really salty, but next time I might reduce/omit the added salt. (oww)
was the first recipe I made after receiving this book from hh! It was just as nice again (oww)
I made this a couple of weeks a go and obviously forgot to review it. I used green olives only as I didn't have black and used dried herbs as I didn't have fresh and normal tomatoes as that's all I had. I was shocked at how good it was. I really wasn't convinced by a tofu scramble that didn't contain nooch but man this was good. It was quite salty and i think with the capers it needs less salt than called for. I then made it again a couple of days later and didn't have capers - still good. I then made it again the other day and added mushrooms, didn't add tomatoes as I didn't have them and had black olives as well as green. It wasn't quite as good without the tomatoes but I liked the black olives in there. So given that I have made this 3 times in a couple of weeks, I'd say the recipe is a success! (shelloid)
this was awesome! It was quick, easy, and delicious. I had to make a few substitutions (jarred red peppers for the tomatoes, used all green olives) but it still rocked my tastebuds. I'll definitely make this again. (lebkuchen)
Really yummy, super flavourful, and will definitely make it again. I used 1 tbsp oil (instead of 2), less red pepper flakes, and omitted the salt. Next time I'll double the tomatoes. (eatmedelicious)
This was rather unusual and tasty. The chewiness of the tortillas in the tofu reminded me of homemade corn tortillas. I didn't put the jalapeno in or the extra hot sauce (just the chili powder in the sauce), and it was plenty spicy. I didn't find that the potatoes were a necessary addition though... it's just the same without. (fb)
meh. Texture was interesting but after a while I got tired of chewing haha. I used soft silken tofu because that's what I had and it turned out ok, but probably would have been a little better if I used the non-silken.I am suspicious that there might be a typo in the sauce recipe. It called for only a 6 oz can of tomato sauce, but there was definitely not enough for the whole dish (though maybe I like things saucy?). Flavors were good, but with the tortillas and the potatoes and the tofu...wow. Heavy. Next time I think I'll toss in some spinach and ditch the potatoes. Oh. I'd also cut the tortillas into smaller pieces. (ponycakes)
Sesame Scrambled Tofu with Greens and Yams
Shiitake Dill Frittata
Tastes just like the name. More tofu-y than the quiches, prolly because it has no cashews. If you want tofu + mushroom + fresh dill, here's your thing, otherwise, move on (I was on the fence about it). (fb)
Swiss Chard Frittata
delicious with the additions i made: a little spinach since some of my chard was past it's prime, marinated & rinsed artichoke hearts, with sliced tomatoes and chopped teese cheddar on top. i probably could have cooked or squeezed more of the water out so maybe thats why i had to bake it about 10 minutes longer to get it browned & it was a bit watery on the bottom but it was really tasty. i kinda think it mightve been a little underwhelming without the added veggies, though. (ppc)
This recipe is really simple to make and quite tasty. I used collard greens in place of the chard because that's what I had on hand. The tofu mixture definitely needs some lemon juice, so I added that and a healthy sprinkling of crushed red pepper for some heat. Good stuff. (sb)
My family LOVED this!! I did use spinach in place of the chard though and added an onion, but everyone said it was a keeper and I must agree! It tastes awesome cold too!! (abrimmer)
Quite tasty and "eggy" (and my omni mom agrees). I was lucky enough to find black salt, and it does add a kind of sulfurous taste. Even though I don't have a non-stick pan, I didn't have much of a problem with the omelets sticking. (fb)
I made this a second time, but this time with cornstarch as the binder (the first time I used tapioca flour accidentally... meant to use arrowroot). Cornstarch did not work nearly as well; as the first side of the omelet cooked, the uncooked portion sort of "melted" and splattered when I flipped it. It was also harder to keep these together. Just as delicious, but next time I'll make sure to use tapioca again. (fb)
I didn't have black salt because my dealer was unavailable, but it was very eggy anyway. I did not read the dx at first, and didn't spread it out thin, so it wouldn't cook right and turned into a big mush ball, which DH ate with ketchup between 2 pieces of toast. Be sure to follow the dx if you want it to work. Once I figured out the correct way of cooking, it worked. I ate mine with sauteed peppers, onions, nooch sauce, and spinach. and tomato. It reminded me of the days of Cracker Barrell Omelettes but in a good way. My little boys had peanut butter and banana on theirs and they loved them too. When my dealer hooks me up, I will make them again with black salt. (L2A)
I'm quite impressed that it actually worked! I was a little afraid because I didn't have any chickpea flour, so I used regular white flour, but it still turned out....I made them on my griddle rather than in a pan so I could do both at the same time. One stayed together nicely, one got torn during flipping, but I had my griddle too hot and they weren't really cooking evenly - so with a little practice, I bet I could perfect this omelet making skill! I filled them with tempeh bacon, green pepper and daiya mozzarella. (erinmonster)
Capers and Broccoli Rabe
Love, love, love! I never really liked omelet as an omni or even as a lacto-ovo-veg, but this is so good! I failed with the first two omelets, but they were still tasty, I ate them out of the pan (my dogs got a piece each and they loved it too, hehe). Then, the third was a success. I really liked the filling too. I forgot to add the liquid smoke, but then I added it to the leftover filling and it was good either way. Also filled it with some cheesy sauce and enjoyed it with ketchup. Can't wait to try the other variations! (eldsjal)
Grilled Marinated Asparagus
Guacamole and Potato
Mushrooms and Spinach
these were okay, not fantastic. i found my omelet didn't want to cook all the way though. DR and LF liked them. I made the mushroom filling. They take a LONG time to cook. I actually took my computer into the kitchen and worked on stuff while they cooked. I made an "egg" sandwich with my omelet and that was pretty tasty. I added more black salt. (bp)
Roasted Tomatoes, Ricotta, and Basil
Sausage and Peppers
Shredded Swiss Chard
swiss chard is "meh" in this otherwise tasty omelet. (fb)
Spiced Apple Cider Chutney
This is kind of an odd chutney. I don't think I'd ever suspect that this had savory ingredients in it - ok, maybe the mustard seeds, but I wouldn't expect the onion. Apple & its spices really take over, so it's more like apple-pie-filling-masala. It goes ok with the dosas; I can't think of any common condiment that the dosas go better with, but if possible probably another chutney, like tamarind. I'm not sure if I'll make this again, even though it tasted fine, just because I'm not sure what to combine it with that will work. (fb)
Tempeh Bacon and Caramelized Onion
The bacon is great in these, but I'm not sure if the caramelized onion fits. It's quite sweet, and the omelet is quite savory. I think avocado + bacon would be better. (fb)
The tofu in this recipe really didn't pick up all the egginess of the marinade (which sure did smell and kind of taste like eggs), but I'm ok with tofu anyway. It's too bad, though, because I thought the black salt might impart some flavor - but then after draining I found much of it sitting in the bottom of the bowl - I think it doesn't dissolve as well as sodium chloride. I'm not sure of how to remedy this, as if the tofu were blended with some of the marinade ingredients, it wouldn't be solid anymore. Anyway, I didn't grease the pan before frying the tofu, because it picked up enough olive oil from the marinade. As a whole, these little things were pretty pleasant. I've never had eggs benedict though... My omni boyfriend really loved them and the hollandaise sauce, though he's never had eggs benedict either. Also, I used liquid smoke (not smoked salt... too expensive!) for the tomatoes, and I used the English muffin option. (fb)
Solid recipe. Having never had real eggs benedict, I can't compare but this is a mighty tasty breakfast sammie. The tofu part is pretty basic, but I like the glaze that the marinade gave this (might have been the arrowroot in the marinade). And I added some hot sauce because that's how I roll. (sb)
Awesome. I know I made some minor changes, but I can't remember exactly what. I like this with tempeh bacon instead of (or in addition to) the tomato. My omni parents love this, too! (jessacita)
VB Tempeh Bacon Revamped
Our first vegan bacon experiment! I just got some liquid smoke and my husband was very insistent that bacon be made straight away! To me, it didn't smell or taste like bacon but he said it was definitely 'bacon-y' so I guess that's a win-win? : ) I have used it in a pasta dish and on sandwiches, but haven't tried it outright on it's own.
VB Lemon Poppyseed Muffins
Tasty, but I don't think this makes anywhere near 12 muffins unless they're meant to be tiny. I made these a while ago and can't really remember whether there was anything I did differently, but we shared them with friends who really enjoyed them, so definitely a solid recipe.
I've made these scones a bunch of times, always turn out well, nice and crunchy/flaky on the outside, nice and soft on the inside. Solid recipe.
VB Toasted Coconut and Mango Muffins
Decent muffins but not super flavourful, I'd probably try using coconut milk to up the coconutty-ness. They were still yum though, and I'd make again.
Swiss Chard Frittata: My family LOVED this!! I did use spinach in place of the chard though and added an onion, but everyone said it was a keeper and I must agree! It tastes awesome cold too!!
Cocoa Raspberry Muffins: I used chocolate almond milk in these because it's all I had. These are sooooo good! I made them yesterday! They are just lovely; great with a morning cup of coffee and also perfect for desert!
Cranberry Orange Nut Muffins: These will be my go-to cranberry muffins from now on. I will forgo making cranberry bread and just make these. They are perfect, moist, and delicious! My hubby ate 4 in one sitting, lol! I omitted the zest because I didn't have any and used dried cranberries that I let soak in some hot water because I didn't have fresh. I plan on making more this week and adding the zest this time.
Wow. Awesome! I can't believe it took me so long to try these. To make things easier in the morning, I did make the batter the night before. I goofed and added the salt with all the other ingredients, but I don't think it made any difference - they still rose just fine and were totally delicious. I know salt can inhibit the yeast, so it might make more of a difference if you are making them the same day. These waffles browned a lot more than others, which freaked me out at first--I thought I had burned them, but they were totally fine. I had these with maple syrup and the tempeh bacon on the side. They would be great with any of your favorite waffle topics, or stuff mixed in - fruit, chocolate chips, topped with faux whipped cream, etc. These will definitely be my go-to basic waffles.
Tempeh bacon revamped
This is on par with the Lightlife fakin bacon (and a lot cheaper). Mine didn't really get that crispy, but the flavor was awesome.
Cinnamon Rolls - I almost didn't make these (took me two years of having the book to do so) because I thought I had a favorite cinnamon roll recipe, but something compelled me to try this recipe - and I'm SO GLAD I DID! The rolls are so fluffy & flavorful, and the dough was so easy to roll out. I decided to be extra gluttonous & instead of drizzling these with the innocent powdered sugar glaze, I made caramel pecan rolls. Since the caramel had 1/2 cup of Earth Balance in it, I decided to skimp on the butter in the filling, but that was a mistake. The rolls were still fantastic, but the insides weren't gooey enough. So, lesson learned: If you're gonna be gluttonous, be gluttonous! Just do it. But this will now be my go-to cinnamon roll recipe. Oh, and I baked at 350*F for about 28 minutes instead of 375*F, and they were perfect (tops not too brown, insides not underdone). (JessaCita)
Cinnamon Rolls: These motherfuckers are good. I have a better recipe that I veganized from my dad's recipe that he used growing up. I use a little more oil in the dough, and more butter and sugar in the filling. This creates a cinnamon-esque roll. Anyway, this recipe is really good as is. I substituted for half whole what flour to make them a bit more healthy, and they're still fluffy. These also freeze incredibly well, which is a plus.
Lemon Poppyseed Muffins: Made these using all whole wheat flour and they were a hit. These freeze well!
I just realized I've made a ton from this book, but haven't reviewed a whole lot. Eep, I'll have to fix that!
I just realized I've made a ton from this book, but haven't reviewed a whole lot. Eep, I'll have to fix that!
I don't think you've reviewed everything from Vcon, either!
I think I have. I might be missing a recipe or two that I've tried, but I'll double check.
I used home cooked mashed pumpkin, which tends to be a bit more watery than canned, so I reduced the water to 1/4 cup. I think there was still a bit too much liquid, because they stayed pretty doughy in the middle even though I made them pretty thin and cooked for a long time. But they were delicious. Next time I make them I'll leave the water out completely and see if that helps.
Excellent. So so so good. They didn't even need any kind of topping. The only thing is they stayed pretty doughy in the middle even after cooking for longer than I would normally cook waffles. And I have a 6" round waffle iron and I got 9 waffles when it said it would make 4 (not that I'm complaining). :)
Basic Tofu Scramble:
Very good. Egg-loving DH liked it too. I like that it's a very basic, simple recipe that you can adapt depending on your mood and what you have on hand. I'll try adding some veggies next time.
Buckwheat Waffles with Red Wine Tarragon Mushroom Gravy:
Absolutely loved this! I used half cremini (aka Swiss brown) mushrooms and half normal white mushrooms, because the cremini shrooms were really expensive. Still, it was ridiculously good. And I reduced the water in the waffle recipe by about half a cup, because the other recipes I've tried seemed too runny. The waffles turned out a bit too dense, but they were delicious.
Old Fashioned Chelsea Waffles:
Yum! I used maple syrup instead of barley malt syrup and I reduced the (soy)milk to 1 1/2 cups, which made a thick (but easy to work with) batter and dense, perfectly cooked waffles. This would be a really good recipe to make if you were feeding more people because they're very filling, so you wouldn't need very many waffles per person. I think they would also hold up really well in the toaster.
Blueberry Ginger Spelt Muffins
I made some modifications - no blueberries (J doesn't like them >:() but chocolate chips, and I added about 1/2 tsp ginger extract for a half batch. ALSO, I didn't use soy yogurt, but subbed it with more milk and added 1/2 tsp of apple cider vinegar. AND I used Silk's coconutmilk stuff. Anyway. They turned out good (rose a lot, good texture), and this was my first time baking with spelt flour, which went without a hitch - pretty much just like whole wheat pastry flour. I like the spices and that this is kind of a simple muffin, and next time I'll probably add more gingery stuff if I'm going to use chocolate chips again. (fb)
Coconut Mango Muffins
I made modifications to this too. No toasted coconut or mango, but I added mango extract/flavoring stuff. I also made it with coconutmilk instead of whatever it called for. They rose a lot, and the coconut + mango extract stuff resulted in a kind of mild flavor, which was fine (I'm not big on mango, and J's not big on coconut, so that worked out!). The liners were already kinda overfilled as it was, so it probably will make more than 12 muffins if you keep in the mango pieces and shredded coconut. Soft muffins, nice texture. (fb)
I know, right?
Hey, it still had coconut & mango extract.
WHAT is mango extract & where can I get it?!
I love this recipe because you get all of the crispy goodness of hashbrowns without feeling like you ate a pound of lead. This time, I caramelized 1/2 a small onion, then added about 1/2 a small green pepper (finely minced), and 1/2 a package of pre-made soy chorizo and added that to the potato mixture. I omitted the oil in the original recipe, topped with a sprinkle of cheddar Daiya and baked for 35 minutes. YUM!! (mdv)
Sweet Cashew Cream
I made this with hazelnuts soaked overnight and allowed to set up for 3 hours. It was still very runny and not sweet enough for me (which is saying a lot because I don't have much of a sweet tooth). Next time, I will use 1/2 the amount of milk called for (or maybe use canned coconut milk) and add a little extra agave. I really liked the concept, though. (mdv)
I made the batter last night and did the overnight rise in the fridge. I was somewhat alarmed by how thick and goopy the batter looked before cooking. To my pleasure and surprise, the waffles turned out crispy (although they did look a little burnt - they were just dark, though) on the outside and light and tender on the inside. They did not stick at all to my waffle iron once I adjusted the heat. (I used a heat setting between 4 and 5, 5 is the max.) I reduced the salt to 1/2 tsp. I feel like this batter might lend itself to some type of addition, too (chocolate chips or dried fruit?). I could imagine them tasting bland, had they not been topped with maple syrup, hazelnut cream, and blackberry puree. The texture makes it worth further experimentation. I am still debating whether I prefer these or the Chelsea waffles. (mdv)
eta: After reading the mixed reviews on the hashbrowns, I feel like I should mention that I shred my potatoes in a salad shooter before squeezing out the water. They have always come out perfectly flavored and nice and crispy. Maybe that is the difference?
Navy Bean Gravy - This is delicious (or a delicious starting point, at least, since I changed a few things)! I added a low-sodium bouillon cube to the water, used 3 Tbsp of arrowroot instead of flour, and added a bit of nutritional yeast, as well as some sage. Oh, and I used sea salt instead of soy sauce because I don't love the flavor of ss in gravy. The flavor was absolutely wonderful, and great served over gluten-free savory cornbread waffles! Also delish with the tempeh sausage crumbles from Vegan with a Vengeance mixed in. (JessaCita)
Old Fashioned Chelsea Waffles - these were fantastic! Other than subbing 2 tbs of maple syrup for the 3 tbs barley malt syrup, I followed as directed. My hubby, toddler son, and I all loved them. My son wanted more this morning!
Basic Scrambled Tofu - this is the best tofu scramble I've ever had! I added spinach, red onion, and broccoli to mine. I thought it may have been a tad too salty UNTIL I decided to squirt some ketchup on top...then it was OMG amazing!!! The ketchup is killer on this. Funnily enough, I never put ketchup on my eggs when I was an omni! But it's sooo good here!