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The official Vegan Brunch recipe review! (to be updated)

Reviews for Isa's Vegan Brunch will be added here!

The Savory
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)
Avocado

Broccoli

Carrots

Mushrooms
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)
Olives
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)
Onion

Red Bell Peppers

Spinach

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)
pinto beans

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)
Ethiopian Crepes
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)
Matzoh Brie

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)
Polenta Rancheros
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)
Puttanesca Scramble
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)
Scrambled Tortillas
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)
Tofu Omelets
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)
Burnt Broccoli

Capers and Broccoli Rabe

Denver Omelet
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)
Omelet Rancheros

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)
Tofu Benny
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)

The Sweet
Banana Flapjacks
I hate to be so blunt and down on a banana recipe, but these sucked. They were dry and non-banana-y. I really like the banana pancake recipe on here about 23 times better. I think that maybe the proportion of liquid/flour might fix it (MORE BANANA), but otherwise, not a favorite of mine. (they're actually quite edible and decent pancakes, but they do not embrace what it means to be a banana pancake) (fb)
I must say these are very flexible. I'm not a fan of the BANANA pancake (most of the time), so I wasn't too disappointed to only have one banana to use. I also had to use all water (ew?), but they came out great! A bit of banana flavor, with some spice. They are large and fluffy. I think these would be really great banana pancakes made following the recipe. I do enjoy the perfect pancake recipe better, but I was happy these turned out well. I only got 4 5-6 inch pancakes out of the batter for some reason, and I...ate them all. (AC)
These were pretty meh. I usually like a little banana in my pancakes without it trying to be too banana-y but these had a lot of banana and just seemed to make them mushy. They were edible but the texture was off. (algae)
I don't believe I've ever had banana in a pancake before so I didn't really have any set expectations for these. We thought they were nice and banana-y but they were a bit sticky/dense... I definitely prefer other pancake recipes.  Nice for a change, but not something I'd make often. (oww)
I liked the flavor of these, and they browned up nice and pretty, but the texture was disappointing.  The first time I made them, I thought that maybe I undercooked them, because they seemed kind of mushy on the inside.  I tried making them again the next day, but with the same results.   (peaceablepalate)
Berries, Chocolate, Coconut, Nuts

Banana Rabanada (Brazilian French Toast)
Also a good french toast recipe. The batter winds up not being as sweet as it initially tastes, and since these are already served with a sprinkling of cinnamon and cocoa, I think powdered sugar would be good too. The baguette really soaks up all the liquid, so nothing wasted here. Also, the batter tends to be a little sticky, but wasn't a whole lot of trouble. The combo of banana + slight sourdough taste of a baguette is kind of odd to me though... I think next time I might try making this with stale filone or ciabatta instead of the fermented taste of some french breads. (fb)
Very yummy. I think if I had followed the recipe exactly, it would have been perfect. However, I had a smaller baguette, and let it soak longer, so they didn't get quite as crunchy as I would have liked. It also wasn't stale enough. Still extremely tasty. My batter worked pretty well, and didn't stick much at all. I'm not sure if it's better than fronch toast from VWAV, but good. Good to use bananas, too. (AC)
This turned out really tasty, even though I didn't use the right kind of bread.  My bread was way too fluffy and definitely not stale.  It soaked up the batter like crazy and I had trouble with it sticking to the pan.  The slices never got crispy in the pan (they were actually very mushy) so I baked them in the oven on 400 for a little while on each side.  That helped a lot.  I added a little cinnamon to the batter because that's what I always do with french toast. The cocoa/cinnamon sprinkle mixture was really good mixed with maple syrup.  I'm sure this recipe works a lot better with more dense, stale bread, but we enjoyed it, nonetheless. (lotus)
Buckwheat Waffles
These turned out pretty gross.  The batter was way too thin even after sitting for the recommended 10 min. I should have just added more flour, but I tried to make them "as is".  I won't make these again. (icephrosty)
Chocolate Beer Waffles
wow! good! neither of us like beer, but these were great. Kind of like low-fat chocolate cake. They sure did have some "baking soda volcano" action in the waffle iron too. I had to cook these on a higher setting than normal to get them like I like them, but they still come out fine on "medium" heat. I ate them without syrup or nothin, and we kept eating them as we made them ^ ^ (fb)
Sigh. Maybe I'm bad at waffle making. They came out a little rubbery and meh. The chocolate ones tasted pretty ok (we don't have beer, so I subbed in diet Vanilla Pepsi...yeahhh..) (ponycakes)
good. P was skeptical at first, but then said he likes these better than our regular (JOVB) waffles, which he LOVES. I couldn't believe it. I had to add extra liquid to this batter, too. It was also extremely thick. I only had minor stickage, so that was good. I didn't make the chocolate sauce (I was planning on it, but then fried the tofu...), but I think it would have been overload. I do like them, but I don't think they are my favorite. Nice for something different. (AC)
Cornbread Waffles
These are pretty nice and crispy and fluffy, but they stick more than regular waffles, so I had some issues with tearing... but got the hang of it. (fb)
I had the same issues as fb, but maybe worse! My first tester type one stuck sooooooo bad, I had to pick individual pieces off of each side. I added some more oil to the batter, and the next one just stuck to each side, so I got two pieces. The next one was perfectly shaped, but it made my iron stick together!!!! I had to unplug, and P used a knife to open it. I gave up on waffles at that point, and am going to do pancakes with the rest. The flavor, and fluffiness are good, but mine are gritty. I think I have super fine cornmeal, too. So, they were ok, but probably won't make again, because of the problems I had. (AC)
I made pancakes with the leftover batter, and they are superb! A lot better than the waffles (stickage aside).  (AC)
These were my first waffles in yeeeeaaars and they were mighty fine.  They didn't stick at all, they were nice and crunchy on the outside and fluffy enough inside, pretty much perfect. (oww)
delicious!  I halved the recipe & got 6 medium-sized waffles (I don't have a Belgian waffle maker; it makes smaller waffles).  I added a little extra sugar (1/2 Tbsp?) because I like sweet cornbread, and I thought the sweetness was perfect.  As described, these were crunchy on the outside & fluffy on the inside.  I will definitely make them again! (jessacita)
Crepes

Classic
I made these on a non stick pan, but i couldn't get down flipping them without them folding on themselves... so I didn't get any round crepes out of the recipe, but they were mighty tasty. I think the bit of chickpea flour in the recipe really works for both texture and taste - it's kind of eggy. I think the measurements per crepe are kind of off (it says to use 1/2 cup per crepe - if that were the case, the full recipe would only make 5 crepes when it says that it makes 10-12. i used about a quarter cup on a large skillet, and that seemed to be fine. 1/2 cup might yield a runny pancake.) (fb)

Whole Wheat

Gingerbread Waffles
Pretty good. They're not super gingery or molasses-y (but I used golden molasses, so that might make a difference), which was a pretty good thing considering it's not gingerbread season yet. Anyway, they're pretty mildly flavored (I might even add some powdered ginger next time), and they have a nice fluffy texture, kind of like the chocolate beer waffles. My boyfriend doesn't usually like gingerbread but liked these. These might qualify better as "spice cake." (fb)
The flavor is great, but mine didn't quite crisp up enough. I didn't mind too much, but I love a crispy waffle. I thought the ginger amount was perfect (3 tbs of grated ginger is actually quite a bit, if you measure it). I used a huge piece of ginger, and don't think I came out with 3 tbs. I think the blackstrap is needed for that gingerbread flavor (I learned that when I used something different in some cookies..). I made my own brown sugar, so maybe the added molasses didn't allow them to crisp. I think they are great fall/winter waffles! Yum. (AC)
I'm not actually a massive fan things that taste too much of ginger or molasses on their own but we thought these were wonderful!  Nice strong flavour, and they were a perfect texture.  Will definitely make again. (oww)
These were delicious!  I subbed a scant 1/2 tsp of ground ginger for the fresh, and they came out with a very nice spice and molasses flavor. The only tricky thing was figuring out the cooking time.  I use a round Belgian waffle iron, and what's worked for me with other waffle recipes is to wait until the iron stops steaming (usually maybe 2 minutes after the timer beeps).  For this recipe that was too long and the first one came out slightly burned.  The subsequent waffles were perfectly crisp after turning the heat down a little and just leaving them in about 1 minute after the beep. They were great with maple syrup, but I think some toasted pecans either on top or mixed into the batter would be another nice addition. (vegrunski)
these were a hit for dinner tonight - hubby, toddler, and I all approved!   Nice flavor, nice soft texture. I didn't think they even needed any syrup or EB, but hubby put some on. (lebkuchen)
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). (permanentgrin)
One of my favourite waffle recipes!  Great flavour and texture.  I've made this recipe many times.  I have used the fresh ginger as per the recipe and have made it with all dried and both ways were good (although using the fresh was better).  I have gone on about these so much at work that people have asked for the recipe! (shelloid)
Love these! Really yummy. They reminded me of a spiced doughnut. I think these ones are even better when they're reheated in the toaster because it crisps them up nicely. I found that when they first came out of the waffle iron, they were still a bit soft. My modifications were to use unsweetened soy milk (instead of almond), use 1/4 cup sugar (instead of 1/2 cup) and use whole wheat flour. (eatmedelicious)
Gluten Free Buckwheat Pancakes
This is my favourite gluten free pancake recipe by far. I used all quinoa flour instead of corn flour and tasted amazing. The cinnamon really comes out in these. (gabby)
Lemon Cashew Stuffed Crepes with Whole Berry Sauce
I was expecting utter awesomeness from the lemon-cashew filling, but it wasn't awe-inspiring. It was crumbly, a bit sweet, and a tad lemony (I wound up adding more lemon juice. maybe i just have sweet lemons). The texture was a bit gritty for me, but I soaked my cashews (raw) for well over 8 hours :/ It's ok, I just don't think it's worth all the calories. (fb)
Old Fashioned Chelsea Waffles
we really liked these. I tried a VW recipe and this one, and these came out crispier and more of the texture we wanted. A tad cakey, crispy. I thought the cornmeal might be weird, but it was hardly noticeable. (fb)
OMG YUMMY (bp)
if you make the chelsea waffles without cornmeal (use flour instead) they are like junk food waffle heaven! light and fluffy. DR likes them this way more than with cornmeal - and i agree. (i was out of cornmeal but realized after i started making them... thus the sub). even more yummy! pairs well with strawberries and maple syrup (bp)
These are amazing! They do taste like Diner Waffles, for sure. They are just as described...crisp on the outside and tender on the inside (I think that is what she said). I may have accidentally not added enough flour at first because my batter was super runny, and then I couldn't remember how much I added. I added a bit more after a few failed waffles, and then they came out fine. I need to measure more carefully next time and see. A keeper since my whole family gobbled them up! (L2A)
I decided to use brown rice syrup for the barley malt, and they were pretty good. I'll have to try them with the barley malt. I like the cornmeal. My batter was actually really thick, and I almost added more soymilk, but didn't. They came out just fine. They are thicker, more dense, and a subtle flavor. Mine weren't as crisp as some others, but tender on the inside. Good, but not a favorite. (AC)
Very nice!  This is a basic recipe that would go well with a lot of different toppings.  We had them with fresh fruit and maple syrup.  Crispy outside, fluffy tender inside.  I made these in the Belgian waffle maker, and was so happy to find that they did not stick!  Another vegan waffle recipe (apple waffles from ppk?) and some non-vegan ones I've tried have stuck horribly.  They were crispiest on the outside when I turned up the heat just a little (from 4.5 to about 4.75 on my iron), and I let them cook for another minute or two, until they stop steaming - this prevents getting an uncooked middle that sometimes causes waffles to separate into 2 halves when the iron is opened.  I subbed maple syrup for the barley malt syrup.  The recipe makes enough for at least 4 Belgian waffles, probably 5. (vegrunski)
Also awesome.  I used maple instead of barley malt syrup .  My husband reckoned these were a little denser than 'usual' for waffles, so I'm not quite sure what that meant, but still, they were yum, and awesomely crunchy.  Will make again. (oww)
I love the Chelsea Waffles. I, too, used maple syrup instead of barley malt syrup, and they're great. Sometimes I just use a little syrup & a couple Tbsp of brown sugar.  Really yummy & perfect texture! (jessacita)
Yum! These were actually the first waffles I've ever made (and I didn't mess any up!). They were so good! I'm freezing most of them so I can toast and crisp 'em up. Very very good. I love the flavour the barley malt syrup adds. So good. (dannibazaar)
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. (permanentgrin)
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! (lebkuchen)
I made these again last night, and this time I subbed 3/4 cup buckwheat flour for 3/4 cup of the AP flour (and used the remaining 1 cup AP flour as directed). Just wanted to say they came out great and this is an easy substitution to get a little more nutrition in there! Admittedly, the all AP ones are still the bomb diggity, but these ones are almost as good!! (lebkuchen)
Another favourite for me.  The texture is great - lovely and crisp on the outside and fluffy on the inside.  They are a bit heavier than other waffles, but that's fine.  I love the flavour/texture the cornmeal gives it.  I've also made this recipe multiple times and always follow the recipe exactly, no messing around. (shelloid)
Peanut Butter Waffles
These were ok. They did get pretty crispy and stayed soft on the inside, and the iron didn't need much spray to prevent them from sticking, but I thought they were kind of bland, despite all the peanut butter. I think more sugar in the batter might help this? I don't know... it was just one of those things that was good enough, but not worth the calories. My boyfriend liked them (he doesn't like a super strong peanut butter flavor, which is probably why). These are also really heavy (not dense, just can't eat as many waffles as usual). (fb)
Sigh. Maybe I'm bad at waffle making. They came out a little rubbery and meh. blah. Not very peanut buttery for the amount of peanut butter in them, and they were really thick and doughy while the chocolate ones were really thin. Hmph. Sean liked them though, so I put the leftovers in the freezer for him. (ponycakes)
I used a little less peanut butter than the recipe called for and consequently they had a mild-ish peanut flavour, but we thought it was still plenty noticeable and yum.  They all came out of the iron perfectly, I don't think I even needed to spray it in between waffles.  Certainly wouldn't make these regularly but I'll make them again for something special for sure. (oww)
These were very good.  I like that they didn't require any out-of-the-ordinary ingredients, although they do require a fair amount of peanut butter.  They had a great peanut butter flavor.  We ate them with blueberries and chocolate chips (DH had whipped cream on his).  DH thought they were a little dry, and while I don't agree (they were actually quite moist inside, crispy outside), I do think they would have been better with some sort of syrup or sauce.  Maple syrup seemed like it would be too sweet, but next time I might make the blueberries into a sauce rather than just eating them fresh. (vegrunski)
I followed the recipe exactly, but had to add a bit more soymilk because the batter was VERY thick. I like a thinner batter. Delicious! I wasn't really sure about these, and P was hesitant, but they came out great. However, 3/4 cup is a lot of peanut butter so I will not be making these often at all! The peanut flavor is pretty mild, but detectable. Good flavor, fluffy texture (a slightly thicker waffle), crispy outside, and no stickage at all. I was thinking these would stick, but they were less sticky than other batters. Good, but decadent. (AC)
LOVE these. They're not too sweet, which I love, and you can taste the peanut butter. They're nice sturdy waffles, and I do not say that in a bad way at all. They're just more crisp and like a waffle cookie or something, so good. My modifications were to use 2 tbsp oil instead of 3, use regular whole wheat flour (instead of white whole wheat), and omit the nutmeg. (eatmedelicious)
Perfect Pancakes
Perfect within reason - they turn out, and are a bit sweet. It's tough for me to change my regular recipes though, so I think I'm going to stick with the pancakes from this site even though these were good. (fb)
I like these a lot. They are the same as the VWaV recipe, which I also...like. One of my favorite pancake recipes! I just need to remember to turn down the heat once the pan is hot enough. The recipe is really good, though. I liked the cinnamon addition. (AC)
Yeah, these always come out perfect. The cinnamon should not be optional in these because cinnamon is always good in stuff, but I guess I could understand if you want to add things to these pancakes that might not go with cinnamon. Anyway, I always use the extra 1/4 cup of soymilk and they're always great. (algae)
This recipe really is perfect.  I make these pancakes every weekend and they always turn out great. I don't usually need the full amount of soymilk but I like my pancakes really thick. (icephrosty)
This continues to be my favorite pancake batter, but I decided to try them for waffles. It works! I usually add extra soymilk to the pancake batter, but I didn't do that for waffles, and just added a touch more oil. I had splitting issues, but that happens every time lately. I might add a touch more syrup, because they needed a bit more sweetness, but very good. Nice texture. (AC)
These have become the 'standard pancake' at our house.  Simple ingredients, and they lend themselves well to various additions and toppings. (mdv)
Very nice pancakes!  I was skeptical, since these look very different than the pancakes I'm used to. They brown in a lacy pattern on both sides, and form a *lot* of air bubbles as they're cooking.  You might be able to change this a bit by adding more or less water/milk.  I was pleasantly surprised by the flavor and texture.  My husband remarked that these were pretty vanilla-y, so I might reduce the vanilla to 1/2 tsp next time (vanilla isn't usually in pancakes, I think).  I used sugar (2 Tbsp + 2 tsp) instead of the maple syrup.  I cooked these at 400 degrees F on my electric griddle. (vegrunski)
Very tasty! I enjoyed the cinnamon a lot. They're much thinner than the pancakes I usually make (and I used 1 cup of almond milk rather than rice/soy), but that's fine. It caused me to make a few splatters when flipping the pancakes. Maybe I needed to let them cook just a little longer before flipping? Would definitely recommend this recipe...we even impressed an omni friend who is staying with us. He said that the texture was perfect and also liked the cinnamon flavor. (kristinv)
Pumpkin Pancakes
There's a lowfat omni version of muffins that uses pumpkin as the binder.  I think that's essentially what this recipe is, except in pancake form.  They had a mild pumpkin taste.  I don't know if it was me or the pumpkin, but I had to turn the heat way down on my cast iron skillet to keep them from burning before they were done.  I accidentally read the baking powder amount as a tablespoon instead of a teaspoon.  I tried to get most of the baking powder out, but my pancakes might have been fluffier than intended.  To counteract the flavor of the extra baking powder, I added chocolate chips.  The pankcakes were very filling.  I was famished when I made them and just one pancake filled me up. (hh)
Pretty good. I added some cardamom because I like it so much. HH is right, these do burn a little bit more easily than standard pancakes, but I didn't turn down the heat and they got done on the inside (I spread mine out wider than the 6" specified in the recipe, though). Moderate pumpkin flavor, not super sweet. I'm wondering if the oil could be left out entirely, since pumpkin is such a good binder. I've never made any other pumpkin pancake type recipe, though, so I can't really compare this to any other recipe. However, these pancakes were overshadowed by the pure awesomeness of the cherry vanilla sauce and cashew cream (which is what I served it with). (fb)
These were pretty delicious.  I thought the nutmeg was a little too strong, but Cams didn't.  Next time I will probably add just a pinch.  Mine didn't seem to burn before they were done, but that may be because I made them a lot smaller than the suggested 6 inches.  (lotus)
These come out thin but they are so good. It's like a slice of pumpkin pie in pancake form. Definitely double if you are feeding 4-5 people. (intheend)
Now, I NEVER make breakfast food because I'm lazy and I have smoothies every day, but I was in the mood for some comfort food last night, and dannnnnnnnnnng, these were AWESOME!! I topped them with the homemade cranberry sauce from ED&BV and served them with some homemade cranberry-walnut smoothie. My hubby, my 21-mo-old son, and I all devoured them. They were easy to make and sooo delish. Success! (lebkuchen)
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. (permanentgrin)
The taste was great, but it was a serious disaster for me. I think there must have been some mistake in the recipe when it was printed. The batter was super liquidy, and I had to scrape the pancakes out of the pan. I think omitting the water would make it work better. (eatmedelicious)
Pumpkin French Toast
off the hook! (sb)
pretty good. I noticed after soaking the bread that the batter doesn't have any sugar in it (meaning, it'll need some sorta sweet sauce/syrup/powdered sugar). I think it's better than way, because I had some extra pumpkin batter, and decided to see if I could fry it up in my skillet with some sugar added... and the sugar made it really sticky ^^; Anyway, a nice french toast recipe, and I recommend using a non-stick pan, as that was what I used and there was still some stickage of the batter. Also, my non-pumpkin-liking boyfriend really liked this. Also, I liked the blend of spices. Not the standard "pumpkin pie spice" business - a little more... spicy. I ate it with leftover Cherry Vanilla Bean sauce, he ate with with "maple" syrup. (fb)
I highly recommend this recipe!  I used sweet potato puree instead of pumpkin since that's what I had on hand.  I didn't have any problems with the toast sticking to my pan, but I used a large non-stick electric skillet.  It was prefect topped with a little EB and maple syrup!(icephrosty)
My husband is a big pumpkin pie fan; so I thought it would be a nice treat for him for Valentine's Day.I thought it turned out really badly. The mixture hardly soaked into the bread at all (2-day-old French bread, which seemed pretty darned stale to me).   In the few places where it did soak in, it was decent.  I don't know if staler bread would have worked better, or thinner slices, or poking holes the bread with a fork.  In the spirit of full disclosure: my husband did like it and said he was sad that I wouldn't be making it again. (veggydog)
I don't know why I never thought of doing this (pumpkin flavoring and soaking the bread in a shallow pan). From now on, I will always soak the bread in a shallow pan instead of one at a time in a bowl. This method did cause some confusion between DH and me. I thought he was going to bake them like that because he had them in our shallow baking pan. We fought a little about it. Great flavor! (L2A)
This was delicious.  I haven't had the best luck with vegan french toast, so I followed the recipe exactly.  My bread wasn't stale, so as Isa suggests, I let it dry out a little in the oven beforehand.  I used my well seasoned cast iron and had no trouble at all with sticking.  I served it topped with cranberry sauce and a sprinkle of powdered sugar.  Cams and I both loved this recipe! (lotus)
Raised Waffles
I was all into the idea of these - yeast-leavened waffles, they're all old-fashioned, with their "complex" flavors and stuff. But no. I did the rise-thirty-minutes-refrigerate-overnight thing, and in the morning the batter was totally alcoholic and fizzy tasting D: which was maybe how it was supposed to be. I couldn't really get these crisp at all, and as far as flavr goes, I really prefer the Chelsea waffles. I might feel differently about these had I risen the dough for an hour and made them right then, but alas, I did not and they came out soggy and unimpressive. (fb)
OMG YUMMY (bp)
I did not care for these.  I didn't think they were nearly as good as regular ol' baking powder waffles, and they took a lot longer/planning ahead.  They were bland, in my opinion.  My family liked them better than I did, but I wouldn't make them again. (jessacita)
We really liked these! I was skeptical about making them reading these reviews, but I know others have liked them, so I tried 'em. I think they are our favorite waffles, surprisingly even better than our stand by JOVB Waffles I. I did the hour thing, and it wasn't too long to wait. Now, 2 hours..different story, but it wasn't bad, and I loved how the batter turned out (light, fluffy, and bubbly). I believe I followed the recipe exactly, but used raw sugar, and a bit of chocolate extract (with vanilla soymilk). The resulting waffles did split top and bottom, but they didn't STICK like some waffles have. They didn't really stick at all, they just split (I dunno how to change that). Mine did get crispy on the outside, and fluffy..kind of chewy inside. Good flavor. Good waffles! (AC)
I don't know if it was because I let the cooked waffles sit for too long, or what, but they weren't crunchy at all on the outside, and I really don't know that I thought they were any fluffier or whatever they're supposed to be for the raising.  I mean, we had time, so it wasn't a hassle, but when there are so many good recipes you can whip up and cook straight away, I probably won't come back to this one again. (oww)
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. (vegrunski)
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)
Apple Cinnamon

Blueberries

Pecans

Strawberries

0 likes

The Sides
Chesapeake Tempeh Cakes
don't like tempeh (bitterness), but I liked these. I think the simmering of tempeh with water + soy sauce before hand really did the trick. A few of these fell apart in the pan, but whatever, still tasty. I never had a crab cake in my non-vegan days, so I can't say if they taste similar, but they're good in their own right. Hell, I like the idea of anything with vegenaise and panko. (fb)
tasted great, however, the texture was not what I hoped for. I was hoping they'd be a little more crunchy. I made the batter at noon today and then put them in the fridge unformed until dinner (which the directions say is fine to do). When I formed them into cakes, I found that the fridge had dried them out a bit so the panko didn't really stick all that well. I fried them as directed (thin layer of oil over medium heat) but they didn't really get a good crust (medium heat the culprit?) As such, they were more like little tempeh burgers or something. Again, very tasty but not what I hoped for. The remoulade was easy to make and quite good, but it doesn't make a lot so you might want to make extra. Also, directions said to use just shy of 1/4 cup mixture per cake and you should end up with 10, but I ended up with 13. So mine were a little smaller than they should have been, I guess. (lebkuchen)
We absolutely loved these!  I subbed cayenne pepper for hot sauce and ground wakame for nori because I didn't have any of either, but other than that, followed the recipe.  I liked the texture, and thought it was similar to what I remember crab cakes being.  (lotus and cams)
a bit of work, but well worth it (cams)
I made some tofu cakes based on the tempeh cake recipe.  So, I used frozen/thawed tofu, heated some broth with the soy sauce, and bay leaf, and had to use more bread crumbs. I ended up forming a large loaf (after I made about 4 cakes), because they were just too moist. Both the cakes and loaf turned out well! The flavor is good, but I think I added too much oregano. Oh, and I baked it all. The texture is really good. Crisp! (AC)
I made the Chesapeake Tempeh Cakes last night for dinner with the following changes: 1. Used veggie medley tempeh 2. Added about 1/4 c. of Port Sherry to the simmering water 3. Used Sour Supreme for the Veganaise 4. Used apple cider vinegar for the red wine vinegar 5. Used green bell pepper instead of red 6. Added about 1/4 c. of finely minced onion 7. Added about 1 Tbs. of Old Bay seasoning 8. Did not use the nori 9. Baked at 425F for about 15-20 minutes The results were OUTSTANDING!  Omni boyfriend, who has never eaten tempeh before, ate 6 tempeh cakes.  They were bursting with flavor!  It was a perfect dinner with homemade hush puppies and steamed broccoli with lemon pepper. I will definitely make these again - maybe even as part of a snack platter over the holidays... (mdv)
Super yummy, though I didn't let them cool long enough so they fell apart.  A friend made these for me one night, though, and they were perfect & delicious!  If you make them, listen to Isa & let the tempeh cool completely before continuing with the rest of the process!  I think I prefer the zucchini "crab" cakes in The Vegan Table, but these tempeh cakes are still really good. (jessacita)
AWESOME!  totally loved them....I'm so not good at frying things, but these turned out pretty good - a little burny, but not bad...the flavor was great....but I didn't use the nori since I didn't have any...the roumalade was delicious too! (erinmonster)
Coleslaw Potato Salad with Cumin Seeds
First off, I've never made coleslaw before. Coleslaw scares me. That said, I think I might just like coleslaw after this recipe. The dressing is a very neutral/likeable flavor (it doesn't pick fights with anybody), and the cumin seeds are a little unusual but nothing to raise an eyebrow about. The flavors go pretty well together. The potatoes are a cool idea, but, as much as I like potatoes, I think this is better sans potatoes - the texture is more consistent. As a side note, when toasting my cumin seeds, I accidentally made cumin popcorn! Those things burn FAST so be careful. (fb)
Creamy Avocado Potato Salad
Quite heavy. It's a cool idea, but when it comes down to it, I think I'd rather have guacamole and vegenaise-based potato salad. Still, a nice idea if someone hates vegenaise/is allergic to something in it. (fb)
Usually the only potato salad that I like is German potato salad but I thought that this was great! I would definitely make this again, many times and it seems like a great thing to bring to a potluck or picnic. (minke)
Diner Home Fries
So I was all like "why do I need a recipe for this? How silly!" but I found myself with some spare potatoes, so what the hell. I used red bell pepper instead of green. And, I have been won over - the potatoes get fried longer than I think necessary, but it results in nice, greasy, diner-like home fries. The instructions say to just kind of leave the potatoes alone for the first 5-7 minutes frying, but this isn't true (at least if the recipe is scaled down)... they'll totally burn. Just only intervene when necessary is what I say. (fb)
I feel like these got overcooked in the water and we didn't cook them for anywhere near 15 min.  We used really small potatoes, and probably should've checked them more often while they were in the water.  They tasted really good, eventhough they weren't very crispy. Next time I will probably forego the boiling.  (lotus and cams)
Fried Plantains
I didn't exactly use this recipe, but I do make fried plantains. I don't cut them on a bias (instead, cut once widthwise, four time lengthwise) and wait until they're about halfway black (they come out super sweet!). That's the way they seem to be made in Salvadoran/Guatemalan places, so this might be a different regional variation. I don't sprinkle on salt afterwards; instead, we eat them with refried black beans. I know some people eat them with sugar on top (too sweet for me!). But anyway, this is a good basic recipe for making these. I use the same amount of oil/flippage. (fb)
Individual Baked Hash Browns
Really easy, really tasty, kinda low fat, awesome. My potatoes are a bit touch and go, quality wise, so I had to peel them, and then just grated them with my little hand grater thing, but they did start to go a little brown by the time I was finished , so I think next time I'll have a go at using the grater attachment thing on my food processor. Really tasty simple 'traditional' oil+salt+pepper flavour, but I can't see why you couldn't mess around with adding some different herbs/spices into the mixture too.Yummmm. (oww)
I didn't love these as much as I thought I would. I tried halving the recipe, but mine came out still oily, and too salty. They didn't seem healthier than stovetop ones, at all. I also didn't like the texture as much. Before I looked at the recipe again, I was thinking these were made in a waffle iron. That must be some other recipe. (AC)
Pretty good.....the outside was crisp and delicious, but the middles were a bit mushy....I think I'd do regular hashbrowns next time - but they were cute! (erinmonster)
I've never ever made hash browns before and both N and I were quite impressed with these.  They did need an additional 5 mins to ensure that the tops were sufficiently browned - but could be my crappy oven.  We added tiny cubes of onion, and I think that this was an excellent addition. They were a bit stodgy in the middle - but that's coz N made them and piled them up too high - I told him so before we cooked them but he wouldn't change it.  Ha, I was right (as always). I was confused as to what to cook them in - is a muffin tin what you'd cook cupcakes in or are they deeper compartments?  The reason  I ask is that we did a 2/3 recipe and if we had filled the tin correctly (not like N did them!) then we would have had over 12 hash browns, but the recipe said that the full recipe should yield 12. What was everyone else cooking them in? (shelloid)
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)
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? (mdv)
Jalapeño Garlic Grits
This was a nice addition to grits. I've never been really sure how to prepare grits/dress them up, and this seems like the right avenue. They're not that spicy, either. I recalled not liking grits before, but this made them much much much more likeable... like breakfast polenta. (fb)
We have grits a lot of mornings, but usually just plain with s and p, these were really great for dinner. I used EB instead of oil for more flavor, and added plenty of garlic, and 2 jalapenos with seeds. They came out just about perfectly spicy. I added a few good sprinklings of ny, and they were really tasty. I really liked them! (AC)
Oddly familiar, even though I've never had grits before....I made mine thick and it was pretty good - very much like polenta.  Andy thought it was too much garlic, but I thought it was just the right amount, but I love garlic..... (erinmonster)
Lemon Pepper Tofu
I'll definitely make this again.  It was quick and easy, but very flavorful.  (lotus and cams)
quick and easy, and a great side dish. (cams)
I was really surprised/impressed with it!  I don't know that I've ever really had anything lemon pepper flavoured before, so I didn't have expectations, but I really enjoyed this.  The husband, who loves lemon pepper, thought this was a total win as well.  He usually likes really sticky marinated baked tofus, so this was a nice 'dry' alternative. (oww)
Peruvian Home Fries
I made some of these just 'cause they were weird but regular fare. I think I like these better than the Diner ones, only because they have that peculiar coriander seed aspect. Oh, I used Yukon potatoes instead of blue (overrated!). I don't know much about the conventional method of crushing coriander seeds, so I just when about it like garlic - flat side of a heavy knife and pounding with a blunt instrument. Worked well. (fb)
Poblanos Stuffed with Coriander Seeds and Mushrooms
Just made these, and they're pretty ok. I'm not a huge mushroom fanatic, I just kind of like them, so maybe that's why I'm not all over these. I like using a non-bell pepper pepper, and it wasn't really spicy at all. If you like peppers/mushrooms, by all means, make these, but this recipe isn't about to convert a hater. Also, there's quite a few whole coriander seeds in this. I think it might be better to crush them a bit first (like one would crush garlic) to help them break down a little. The amount of lime juice is spot on. (fb)
Potato Spinach Squares
Tasty!  I made these last night for dinner and served them with the Puttanesca Scramble.  They remind me of potato spinach knishes, without the crust.  I may amp up the lemon a bit next time, as I really love the lemon.  I made a half batch in an 8" square pan, and that worked well. These reheated just fine in my toaster oven for today's lunch. (willwolf)
Definitely a side dish type of thing. Kind of mild in flavor (though the book is right in that the flavors develop as it sits/cools), and I'm not sure the bread crumbs mixed in are an absolutely must (but I used panko instead of regular bread crumbs). I like that it wasn't super spinachy (not a huge fan), and I think these would be better/more like a main if served with some sorta gravy. Y'know, because they're potatoes and all. (fb)
Pretty ok. I think P liked it more than I did.  Pretty simple to make, and seems semi-fancyish. I used red potatoes, cut down on the oil (added water), and added fresh thyme and chives. I added my bit of Daiya to the top for the last 10 minutes of baking. Held together well, but the flavor is soso. Probably won't make again, but was ok. (AC)
I made these last night to go with the leek, mushroom and white bean pie and OMG I loved these too. I don't really know what I was expected, but these exceeded it anyway!  They were a really good accompaniment to the pie.  I added less salt and I'm glad I did.  I loved the lemon flavour to it and loved the spinach.  All in all, I loved the recipe and definitely making again. The pie and the spinach potatoes as a whole meal were a raving success with N too - he even said he didn't think he'd had a restaurant meal with such good flavours! The only negative comment from him was that I may not be able to replicate the exact lemonyness of the potatoes again. (shelloid)
I used fresh silverbeet rather than frozen spinach, and used a little olive oil spread when mashing the potatoes so didn't add any oil, and probably added less salt because I usually do.  My oven's ridiculously hot/crappy so I only baked for ~20 minutes and it was lovely and crispy on the top.  I don't usually like very lemony things, but I really liked the combination of flavours here, and my husband loved it.   (oww)
Meh.  Easy to make, but nothing special in terms of result.  My boyfriend & the co-workers he shared them with for a potluck liked them more than I did.  I like the idea, and the texture was good, but the flavor was kind of underwhelming.  I guess I'd rather have mashed potatoes or home fries.  I also really didn't like the bread crumbs on top, so if I experiment with this recipe again, I'll leave them off. (jessacita)
Red Flannel Hash
Pretty basic recipe. Unfortunately, I found out I don't like beets too much, but I could still eat it. The combo of liquid smoke + iron skillet is pretty cool. (fb)
Roasted Butternut Squash
This was my first time to make/eat roasted butternut, and I really like it. I made sure to do a single layer, and it did get browned on a couple sides, but I thought it was still kind of mushy. I didn't mind it, but it wasn't perfect. I like the flavor. (AC)
Fantastic!  I've never had butternut squash before, but of all the things I planted in the spring, it's the only thing that survived the bunnies, so I decided to try this....a bit too much oil for my tastes, but the squash was delicious!  I'm going to make some more tonight, but with less oil and more seasonings. (erinmonster)
Not really as directed, but this is the way I almost always prepare my winter squash. It's so delish. Great with buttercup squash as well. Oh, and sometimes I forgo peeling if it's organic/local and/or washed. (dannibazaar)
Roasted Portobellos

Roasted Potatoes

Paprika Rosemary
I put too much paprika on the potatoes, so they are too spicy. I still like regular roasted potatoes better. (AC)
Yeah, I mean, it's roasted potatoes, you don't need a recipe, but that being said I followed the amounts for the paprika and rosemary just to check out the combination, and it was a really  nice amount of spicy but with the herb taste still there too.  But in future I'm pretty sure I'd just get back to chucking whatever herbs/spices I want on roast potatoes ; ) (oww)
I don't even know why there needs to be a recipe for these. This is pretty much how I do roasted potatoes anyway and they come out great. The paprika rosemary variation is nice. (algae)
Curry

Fresh Herb

Garlic
My favourite way of having roasted potatoes. I like adding a bunch of random herbs to it. Always tastes good. Adding some rough chopped onions never hurts, either. (dannibazaar)
Lemon Pepper
Not really a recipe, but delicious all the same.  (oww)
Roasted Root Vegetables

Samosa Mashed Potato Pancakes
I thought the flavor with these was pretty well balanced, but I don't think the final patties/frying was really necessary - they don't change texture or flavor or anything. I think it's just as good as "samosa mashed potatoes" (fb)
Flavour was very yummy, I used spring onion instead of regular onion, and omitted peas because I have a thing against cooked peas, but otherwise kept to the recipe.  Like fb says, there's no real need to 'pancake' them when you could just eat yummy spiced mashed pototoes, but as a side with an indian themed meal with guests I could see them looking nice like that. So I just put a huge scoop of the mashed potatoes into a pan and semi-cooked it on both sides, so it was ugly, but tasty, and did crunch/brown up a little, so I can see that the pancakes would taste a little different. (oww)
Sausages
Love all of them & the steaming technique is brilliant.  Not quite as delicious as Field Roast, but they're so much cheaper homemade & MSG-free!  I keep meaning to experiment with more flavors... (jessacita)
Cherry Sage
I made this without cherry (cheating, I know, but it would be depressing to go on a fake-meat-making-adventure and have dried cherries mess it up). I love the smokey/sage flavor of these. My favorite ones. Unlike what the recipe says, though, these don't really "snap into shape" or something magical; they expand to fill the foil. Which is cool. But they also leave behind a few cavities where bits of herbs or chunks of beans (ok, fine, I don't mash beans very well!) were. Which is cool. Anyway, good flavor, not too salty. These are kind of like Field Roast apple sage sausages without the weird appleness. (fb)
These were really good, even though I don't care for sage. Would definitely make again...but with less sage. (kristinv)
I followed (but doubled) the recipe. It took a little bit longer to throw together than I was expecting, just because there are quite a few different ingredients to put in, and I had to chop the cherries. After all the mixing, it's just wrapping and steaming. I really like them! Oh, I did sprinkle in some chickpea flour, because my dough seemed a bit too wet (might have messed something up with doubling). I was afraid the texture would be off, because I haven't had the best of luck with JUST steaming seitan type things, but it's not. They were really good sliced and sauteed. P liked them, but thought they were a bit too sweet. I liked them overall. Not something I'd make a lot because of the cherry price, but yummy to try. All of the flavors really do work well together, and the cherry flavor comes through. (AC)
Have never added the cherries, just because that seems wrong to me...but I really should get around to getting dried cherries just to a proper go.  I find they need to be steamed for about 10 mins more than called for in the recipe.  Maybe a little sage-y but we quite like that.  These were my favourite recipe until I made the Vegan on the Cheap sausages.  Definite keeper though.  (shelloid)
Chorizo
These are pretty good. I think the spices could be adjusted a bit more. I would probably use half hot paprika and half smoked paprika next time, and add some cumin and maybe something else too. I will definitely cut back on the lemon zest next time because it's such a pronounced, untraditional flavor in these. The texture is very good, much like the commercial Field Roast sausages (sb)
i agree with base on this. the seasonings need tweaking. however, my crew all really liked them (lots of "nom nom nom ohhh make these again!" kinds of reviews). i left out the lemon and the flavor was kind of blah to me. (bp)
I've never had real chorizo, but I'm pretty sure this isn't what it tastes like (at least it doesn't taste like the other fake chorizo), and it's not the right texture for it. BUT it's delicious. It's like a more savory, tomatoey, spicy version of the Italian Feast. Ranks number two of the sausages, next to the Sage one. I put slices of this on pizza, where it was like a cross between sausage and pepperoni. (fb)
they are kind of moist for me. i want to try making them with a mixer (let the gluten develop more) or try frying them up after steaming them. the crew likes them though. very easy to make. (bp)
i think this is way too much gluten:bean in this recipe. i can taste the gluten and it's gross. i started making sausages with beans and gluten a while ago and when i saw that isa had a recipe for just that i thought "ohh this will probably be way better than mine", but i was wrong. mine are better. plus, i doubt this tastes anything like real chorizo seasoning-wise, though i have never eaten it (i'm going by the store bought vegan versions). i would not feed this to someone who wasn't a vegan/vegetarian. (hesp)
I had to steam these for about 48 minutes before they weren't mushy any more. Then sliced them and sauteed with some onion. The whole family liked them, so I will be making them again. I think the seasoning needs some tweaking also....and I love the steaming method! I had vegan Chorizo at a restaurant and it was much better than this. I was hoping it would come out that way! But I still liked this very much. (L2A)
This is my favourite faux sausage recipe. They are really nice...a nice spicyness, which I really dig. I've never had real chorizo before, but these are nice and meaty. I decided to make these with black beans this time, and made 6 instead of 4. Very, very good. A new staple. (dannibazaar)
So my omnivorous husband asks for these sausages all the freakin' time. I wouldn't have a clue what a chorizo sausage tastes like but I like this flavour combo.  The first time I made these they were still quite squishy and...  yeah, not the best.  So now I steam them for 10 minutes longer and they come out great! (oww)
I followed the recipe pretty much exactly except didn't use lemon zest (didn't think it would work and didn't have any) and cooked for an extra 10 mins (as per oww's recommendation because I think she's great!).  Oh and can't remember if the recipe included sage, but if it did, I didn't use it, as didn't have any. The texture was great and I think that's thanks to the addition of the beans.  N and I both loved the texture.  I also loved the flavour and so did N.  I couldn't help eating half of one sausage straight away, before doing anything else with them!  I then froze the remainder.  I have since defrosted some and used it and couldn't see any problem with them.  WIll definitely be making again.  Maybe a bigger batch next time, just because it'll be just as easy to steam a double batch and then I can freeze them and have them on hand for longer!! Can't wait to try the other flavours!!! (shelloid)
Italian Feast
These are really tasty.  Both the taste and texture are good.  I made these last night for dinner.  After steaming, I sliced them and sauteed them in oil.  I then chopped them and added them to marinara sauce.  I served this sauce over pasta and with herb breadsticks for dipping. These sausages are easy to throw together and really turn out nicely.  I'm sure I'll be making these again soon. (willwolf)
These are number three in the sausage hierarchy for me, but they don't suck or anything. They're just pretty mildly flavored. Which is fine - it makes them versatile. But, I'd sooner make the sage or chorizo again. (fb)
It looks a lot better than it turned out. Thankfully, I only unrolled one foil, and noticed that it probably wasn't done. I'm not completely sure what the texture is supposed to be after steaming, but I don't think it's supposed to be gummy. I tried to saute some pieces, but that didn't really work either. I had some crunchy bits that were good, but it was otherwise really gummy, and weird. The flavor was pretty good. I used fennel powder instead of seeds, because I didn't know I was out. I also added in some dark beer for half of the veg. broth.  I'm going to try to re-steam the other foils, or maybe boil? I dunno. Ok, I want to add that I re-cooked them, and then sauteed, and they are fabulous! (AC)
I've only made this variation once because he keeps requesting the chorizo, but they are really nice too.  The flavour is not stand-out-amazing, but it's tasty.  Same as with the chorizo, I steam these for 10 minutes longer than the recipe states to get a better textured finished product. (oww)
I freakin' love these!!! I'm getting hungry just thinking about them...it would work great chopped and added to pizza or pasta. (kristinv)
I left out the fennel because I was never a big fan of fennel in my sausages but these came out really well. I brought them to a potluck and they were a big hit. These were pretty spicy which I loved. (minke)
Great recipe also.  Not quite as good as the sage ones but still great.  Again needs a little more steaming than the recipes stated.  I made these to take to the work Xmas BBQ last year, and the other veggie who was there loved them and couldn't believe how great they were.  (shelloid)
Sautéed Collards and Sausages

Simple Stuffed Artichokes with Ginger and Chervil

Smoky Shiitakes
Delicious. This is possibly my first time having shiitakes (thanks to fb). Mine were dried, so I just rehydrated them in the broth for the risotto. I had way less than the given amount, but probably added the same amounts of liquids. Great flavor, great texture. A nice little smoky side dish. (AC)
Tempeh Bacon Revamped
Though not huge fans of tempeh, we liked this. But, we didn't eat it by itself like a brunch item (I don't know if I would), but as a sammich filling (in which case it was most excellent). It would probably be good in the omelet variation too. The amount of liquid smoke was just right. In fact, I like the balance of all the flavors (kind of sweet/sour/smoky). Also, I didn't add any oil when saute/frying them, as I was using a nonstick pan and there was some olive oil in the marinade (they didn't stick at all). Oh, and it doesn't exactly taste like bacon... of course. (fb)
it didn't taste, look, or feel anything like bacon but it was yummy. (hesp)
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. (oww)
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. (vegrunski)
Well, um it fell apart. I'm not sure if I left it in the marinade too long or something, but it didn't get crispy or anything like that. It tasted really good! Rather than tossing out perfectly good tasting tempeh, I threw together a quick hash with the remaining tempeh bacon (crumbles..), some potatoes and onions and stuff...which was deeeelicious. Had it with the perfect pancakes, which were as perfect as ever. Ran out of vanilla extract so I used almond...everyone thought it made the pancakes taste like blueberries. Which wasn't a bad thing, apparently, but weird all the same. (dannibazaar)
I don't think it's really possible to marinate it too long -- I think it is just fragile.  I've had similar problems -- the only way I've gotten it sort of crispy is by cooking it at higher heat until it is almost burned, but even then it's not really bacon crispy, it just has some crispy stuff on the outside edges. (vegrunski)
Tempeh Sausage Pastry Puffs
These are really delicious!  They make a lovely presentation with the puff pastry.  They do take a bit of time to make with the tempeh needing to marinate for an hour; however, the results are worth it.  I baked these in my toaster oven in a couple batches and did reduce the baking time to 15-16 minutes.  These are a little different spin on the Baking Powder Biscuits and Tempeh Sausage Crumbles from Vegan with a Vengeance. (willwolf)
Tempeh was present at tolerable levels, and the spices made it taste like sausage. And I discovered I friggin' love puff pastry. They were cute ^ ^ (fb)
Wow - it really tastes like sausage!  So weird!  I could have done without the puff pastry, but the sausage was delicious!  I'll definitely use it for other things!  We drizzled them with a little maple syrup - yum! (erinmonster)

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The Bread Basket
Bagels
Yay!  This was my first experience making bagels, and they turned out really well.  They've got that great bagel chewiness.  I'll definitely be making these regularly. (willwolf)
they didn't come out as 'pretty looking' as in the book, and the texture/taste was more like regular homemade bread rather than a bagel (not a bad thing, I guess!). My BF and I each had one with margarine spread and they were nice and chewy, warm, fresh from the oven. I guess they turned out to be a loaf of bread in the shape of a bagel. I think they'll make pretty good sandwiches this week! (iowachick)
I made these using bread flour instead of all purpose, and still added the gluten. I didn't figure out that "1 1/4 oz yeast" meant a quarter ounce packet, and so I looked it up on a conversion table for yeast, and it wound up being several tablespoons... so I assumed it meant a packet, and used a scant tablespoon (I have bulk yeast). My bagel dough doubled in an hour (the recipe says it won't rise much - this is a lie!) and I had to re-add my toppings after boiling. Also, I mixed/kneaded the dough by hand, and I couldn't get it totally smooth (some bagels were ugly), but it worked fine (in case anyone else doesn't have some fancy dough hook). Anyway, they baked well, they freeze well, and they're quite chewy. Maybe even too chewy (maybe I shouldn't have added the gluten considering I used bread flour). Nah, not too chewy.I also used some dried onion and garlic as a topping - it burns a little bit in the oven - it might be better to soak it in some water first. (fb)
I wanted to add to this that, since making this recipe, I've made two "real baker" type bagel recipes (you know, from some snooty to-bake-properly-you-need-a-steam-injected-oven books), and these are better. I don't know why... just the texture, the flavor, everything. Maybe it's because I'm kind of a novice bread baker, but made with bread flour plus extra gluten, these are the best. (fb)
they ROCK. Some changes: Used whole wheat flour (3 cups rather than 4) Baked for 15 min. These are so good. They remind me of the awesome bagels I used to get in Los Angeles at I&Joy. (Long gabbled up by some chain) (in2insight)
Amazing!!! I tried making bagels before with a different recipe and I didn't really like how they turned out. These were delicious and bagely though. Just the right balance of chewiness and fluffiness. I've made this recipe with 8-9 bagels instead of 12 so that they wouldn't be so small and I think it's a good call. I've also made them with cinnamon (but not raisins) and they are so delicious! It's a good thing I have a bagel source now! Thanks, Isa (algae)
Let's just say I'm not buying bagels anymore! These were so easy...and were the first thing that I ever made with yeast in them. It wasn't as scary as I thought it would be. They were so delicious...so much better than store bought. (dannibazaar)
These are outstandamazing.  They're beautiful and glossy on the outside and awesomely dense and chewy and ... bagelly on the inside! My oven is ridiculous and is way hotter than it's temperature gauge says it is, so I kept a close eye on them and had to pull them out after only 10 minutes because they were browning on the top so I was scared they wouldn't be cooked well consistently through - but they were!  So yeah, a forgiving bread recipe that yields beautiful delicious bagels - go make some now!! (oww)
These are most definitely outstandamazing! Probably my fave bagels, ever. My texture is perfect. I even used some whole wheat flour-maybe up to half. I used the mixer with hook, so they were super easy to make! I was interrupted several times in the process (after water boiled, during boiling), but they all still seemed pretty consistent. It takes a little practice to get the hole making right, but not at all hard. Nice, chewy and firm on outside, perfect bagel texture inside. Great flavor-I did sesame seeds on top. I'm going to add some sundried tomatoes to the next ones. This will be go-to bagel recipe! I don't recommend using black sesame seeds on the top, unless you want scary black water. They look nice, though. Yes! (AC)
One of the few bread recipes I've had success with. So easy and yet the results are so impressive.  I have given this recipe to a girl at work because she's never had success with bagels and was intrigued how I had gotten them to work.  I believe she's also had success with this recipe.  Keep meaning to make a cinnamon/raisin version. (shelloid)
Caramelized Onion Cream Cheese

Chipotle Cream Cheese

Cinnamon Raisin Cream Cheese

Olive Cream Cheese

Onion Chive Cream Cheese

Scallion Cream Cheese

Sundried Tomato Cream Cheese

Vegetable Cream Cheese

Bakery Style Berry Muffins
I've made these a ton and they're super easy and good. I use Silk vanilla yogurt for the non-dairy yogurt because that's what we always have around the house and have subbed fresh berries for frozen on a few occasions. These are moist and dense and very tasty. Did I mention super easy? I usually get done mixing up the batter before my oven is preheated. (mamaanna)
I used just blueberries for these instead of mixed berries, and I used strawberry soy yogurt instead of plain/vanilla. I like them, and I like the level of vanilla in them, but they're a touch dense. I guess muffins are supposed to be a little dense, but I'd like more fluffiness. Also, they get a nice crispy top. (fb)
These are the perfect vegan white flour muffins. Really nice and soft on the inside with crisp muffin tops. I used unsweetened soy milk instead of almond milk and olive oil instead of canola. (eatmedelicious)
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)
I really liked the texture of these, very nice, soft and moist. I omitted the crystallized ginger. Next time I would use less ground ginger, or maybe just omit it and use other spices. (eatmedelicious)
Chive Spelt Mini Biscuits

Cinnamon Rolls
These are SO GOOD. The best, ever. Yeah, they are cinnamon rolls, so they take some time, and some waiting, and some....stuff. BUT THEY ARE SO GOOD. The dough is perfect-soft and flavorful, and I love the filling and icing. I used most ww pasty flour, and a bit of whole wheat flour. I also added some walnuts, and some extra blackstrap molasses to the inside. P said, "I feel sorry for any human being not able to eat these cinnamon rolls right now." I had ALMOST the perfect amount of icing, but they are pretty perfect overall. Mmmm. (AC)
These were very yummy. I think they could have had more delicious gooey filling and they'd be better. The dough tasted good but the inside part of the dough still seemed undercooked when the tops were very browned. I think my bf liked that they weren't overly sweet and sticky, but I would have preferred them that way. (algae)
I've made a few different cinnamon scroll/roll recipes before and thought they turned out pretty well, but at least for now, this recipe is topping the chart.  Deliciously fluffy and sweet, just the right amount of cinnamony sugary filling, general awesomeness in a cute little rolled up package!  A few things: I mix the 'butter' in with the sugar/cinnamon mix for the filling and spread it out on the dough rather than sprinkling the sugar and dotting the butter on top; I think the icing recipe could be halved, it makes way too much; I got about 17 out of this recipe without trying to make them small.  (oww)
(made by oww-excellent, N even said they looked better than shop bought.) I had a big fail with these.  I would like to blame my oven, but I think I just do not have any luck with cinnamon rolls - this is the second recipe I've botched. The dough isn't great and I think I must have cooked them for longer than I should have done, because they are harder than I'd like. I know the recipe is good though coz I had oww's cinnamon rolls and they are excellent.  I think I'm just a bad cook (with these) (shelloid)
BEST CINNAMON ROLLS, EVER. Impressive to omnis and vegans alike. I can't even count how many times I've made these now...and I don't think I'll ever bother with any other cinnamon roll recipe. They're just that awesome!!! I like to make these with half whole wheat, half unbleached flour to add some "healthiness". Also, dotting the butter is a real pain, so like one of the other reviewers, I prefer to mix the vegan butter (melted) in with the filling and spread it. (kristinv)
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)
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. (sb)
A-maaay-zing! These are some bigass cinnamon rolls! Super easy to make, and super super puffy. I made mine in an 11x7, but I wish I would have used a 9x13 instead so they could have had the oppertunity to rise and spread out a little more while baking. No matter...they're great. I used the cream cheese icing from the Spice Cake from Yellow Rose Recipes rather than the basic powdered sugar icing as indicated in the recipe. Everyone loved them (dannibazaar)
Cocoa Raspberry Muffins
although they tasted fantastic, they didn't rise much (in fact, most of them rose a tad and then sunk.. boo) and I think I put in the called for 1 1/2 c raspberries but, although I loved the flavor of them they just ended up being gooey-raspberry inside which then made the 'cake' part of the muffin get gooey too, altogether giving quite a bizarre texture I must say. Like I said though, the flavor is fantastic. I'm going to make them again soon and cut down the Raspberries (and cut them in half maybe, so they're not so big?) and make them rise a bit more. I added the optional 1/3 cup choc. chips because I had a teeny bit I needed to get rid of and also because we take muffins as snack to work/class so we enjoyed the extra sweet. They made the gooey texture not too terrible by adding a bit of a crunch! (owalkerjillo)
I skipped out on the raspberries on these. These had a good texture, and were chocolatey without being super-chocolatey... as in a muffin, not a cupcake. Or something like that. I'd make them again, maybe with a little espresso powder or chocolate chips. (fb)
I made these without the raspberries and used dark chocolate chunks instead.  Mine didn't rise very much either!  They're little muffins with just a hint of sweetness (I halved the recipe and decreased the sugar by a tablespoon).  I don't think they're stellar, but I would probably make them again. (icephrosty)
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! (abrimmer)
Coffee Chip Muffins
These are quick and tasty.  The coffee flavor comes through nicely, but it isn't overpowering.  They're perfect either with a cup of coffee or a cold glass of nondairy milk. (willwolf)
Definitely a muffin. Well, mostly. I used espresso powder instead of instant coffee, which worked fine. I baked these in silicone liners, with a fussy oven (I couldn't get the temp at 375; it wavered from 350-450), and they still came out totally fine. Like something I would buy. Also, I was thinking the amount of chocolate wouldn't be enough, but it was just right - enough to be there and in every muffin, but not enough to make them heavy or dessert. They're not supersweet either, hence their muffin status. Oh, and they really rose a lot and out of their liners (silicone liners are a bit smaller than the cups in a muffin pan). Cool stuff. (fb)
Very good, not too sweet, and well loved by all. I sometimes make them just chocolate chip muffins when I'm baking for coffee haters (wimps...lol jus' kiddin'...). (dannibazaar)
Good! The coffee flavor definitely comes through more once they've cooled. I think when they're still warm, the gooey chocolate chips distract me from the coffee flavor or something.  My oven might have been running a bit high, because these were done in 19 minutes instead of 22-26 as the recipe states. (kristinv)
I made these with half whole wheat half all purpose flour, and reduced the sugar to 1/3 cup. I thought they were just okay, and would try making them again with only all purpose flour. Maybe this is not a muffin recipe to change the flour in! (eatmedelicious)
I changed the flour by substituting a gluten-free mix and they came out great.  I've made them a couple of times that way and my non-veggie, non-gf friends loved them.  I also substituted Dandy Blend for the instant coffee. I think I kept the sugar about the same though. (ericac)
Cornbread Biscuits
A touch dry, but thoroughly enjoyable. My boyfriend thought they didn't taste corny enough, but I thought they were fine. They were sweet, which is just how I like my cornbread. I could tell that they would get stale very easily, so I froze all the extra. (fb)
Jalapeño

Cranberry Orange Nut Muffins
My favorite muffins as of late.  Everyone loves these.  Super flavorful - sweet & delicious.  They're great with different juices subbed in, too. I had a tropical mango type juice in the fridge that needed to be used up, and it was AWESOME in the muffins.  I also use almost all whole wheat pastry flour & sub applesauce for half of the oil sometimes, and they're not too dense. (jessacita)
I made a bunch of subs, but they still came out fabulously! My subs: 1 cup whole wheat pastry flour + 1 cup white whole wheat flour for the 2 cups AP flour, 2/3 cup sucanat for the 2/3 cup sugar, 1 cup fresh squeezed clementine juice/zest for the orange juice/zest, 1 cup mix of pecans and walnuts (instead of all pecans). I also baked them as mini muffins (30 muffins) at 375 for 15 minutes. These are delish! Nice, complex flavor. I ate two just to make sure they were good ;-D (lebkuchen)
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. (abrimmer)
East Coast Coffee Cake
I grated two apples, mixed them with cinnamon and a drop of molasses, and swirled that through the batter. I also added some chopped pecans to the topping.   Maybe I'm just a sucker for apples and cinnamon, but it was perfect. (sweetgeorgiapeach)
This is absolutely delicious!!! I made mine in a springform like she suggests, but it wouldn't have been neccesary, we just ate it out of the pan like normal cake. Sooo good that I asked Taj to go out and get us some soy lattes to enjoy with it! 10/10 stars!!! (babysgotsauce)
Not my favourite. The topping is terribly dry, even when I try reducing the flour. And the cake part gets a bit too hard on the outside for my liking. I like others a hell-of-a lot more. (dannibazaar)
I have made this twice - one time was a success and one time a failure!  The first time I made it it was for our neighbours, so I wasn't overly fussed if it was too successful as I knew they wouldn't mind, but it came out great...the second time I was making it for work so I wanted it to be great and it was a failure!!  Typical.  Anyway, not sure what I did differently between each batch so don't know how to correct it.  The first time the cake rose wonderfully and the second time it was so flat. (oh yeah each time I made it into a lemon version by adding some lemon juice, but can't remember how I subbed it now and am too lazy to figure it out) (shelloid)
Apricot Cardamom
made it for my mother's group this morning. I baked it last night and doubled the recipe to make it in a 9x13 metal pan. I baked it for 37 minutes and it came out perfectly. Everybody was raving about it, kids were scarfing it down, and many moms asked if they could take the rest home LOL. A success! The topping is a little dry and messy (meaning, there were TONS of crumbs on the floor!) but the cake is lightly sweet and quite nice. I was expecting it to be very sweet, and it really wasn't - in a good way! (lebkuchen)
Banana
I reduced the flour in the topping to 3/4 cup and stuck with 1/4 cup oil, no extra. It formed crumbs, and though they were a little loose/sandy, perfectly pleasing. Maybe a touch more oil would make them more solid, but I'm fine with the way they are like this. The banana doesn't make the cake super banana-y, but just enough so that you taste it. The cake is nice and moist, and probably wouldn't be too sweet without the banana. On a side note, I've never had coffee cake that contained coffee; I don't think it's necessarily an NYC thing. Though espresso powder would probably make this all the more tasty. Oh, and you get a LOT of crumbs with this, which is fine by me. (fb)
Berry

Chocolate Chip

Cinnamon Fig

Jam Swirl
Yum!  I made the jam swirl variation with blueberry jam.  This is a tasty, moist coffee cake.  There does seem to be a lot of flour in the topping, but it is delicious, nonetheless. (willwolf)
It was..meh. The crumb topping was a little dry (I used the full 1/4 c oil plus a little more) and the jam made things kind of soggy. The cake itself also needed a little zazz, maybe some more sugar? (ponycakes)
light and delicious coffee cake to impress your brunch guests. The cake is easy to make and  rises nicely to perfect coffee cake texture. Not too heavy or dense. Rather, a pillowy soft cake your fork will sink into. Using the jam variation, I swirled raspberry jam into the batter for a sweet accent that didn't overwhelm the delicate cake. The crumb top is another story. It was a thin sandy, dry layer with few crumbs. ("Wet beach sand" is how I think one critic described this recipe's crumb layer.) Next time I will use a crumb top that uses melted Earth Balance to produce a cluster of buttery sweet crumbs, maybe with toasted pecans bits. Note: I subbed half the oil in the cake part of the recipe with applesauce because I ran out of oil. I will do this next time I bake the East Coast Coffee Cake because it came out so well. (saskia)
I used raspberry jam, and they were good, but a little too sweet for me.  The raspberry/cinnamon combination wasn't the greatest.  (sweetgeorgiapeach)
Raspberry Chocolate

English Muffins
Sweet (in two ways). Evidently I didn't fry some of these long enough, as a few puffed up considerably in the oven. But no matter - they were tasty, dense, fresh bread. Maybe a little too dense for English muffins, but I don't care because I usually suck at making bread anyway. My mom and boyfriend really like them too. They freeze well. (fb)
These turned out great for me. Nooks, crannies, the whole nine. I ran out of regular unbleached flour, so I ended up folding in about 1/4 cup whole wheat flour. (sb)
Mmmm. I could tell after pan-frying, and baking, that they were actually going to be English muffins, but I was slightly disappointed that I didn't have many nooks and crannies! I made myself knead it for like 10 minutes, which I never do... I don't know how to get the nooks, but they do taste like English muffins, and they are really good. I forgot the cornmeal on the first two, and I ended up using blue cornmeal on the rest, because it's what was on top. I could have added more. They are good! I'm going to toast some. (AC)
Came out pretty good. Needed some more nooks and crannies. I am hoping since they have cooled that more have formed. My dough did NOT double in size. I am wondering about my yeast.....it made 8 of them. Used them to make breakfast sandwiches that were really good. I would make these again I think, since it's hard finding a decent packaged english muffin! (L2A)
It works! I love these. I can even get them to have nooks-and-crannies! Makes me a happy girl. (dannibazaar)
Mine didn't have any nooks and crannies but I thought these were really good. I would make these again. (minke)
Herbed Whole Wheat Drop Biscuits
I was kind of suspicious of the amount of baking powder in these, but it works. They're very fluffy and don't taste of baking powder - they're more of the texture I would expect of white flour biscuits, so that's cool. Of course, they dry out pretty quickly, so I froze some, and a few others I left in the fridge and microwaved them for a few seconds the next day (and they were fine). The herbs in this aren't overwhelming, but you can definitely taste them. This would be good to serve to someone wary of whole grains - not a scarily healthy tasting recipe. Oh, and I served these with V'con's Jalapeño Corn Gravy. (fb)
These came out really, really dry for me & I wasn't impressed.  They were hard as rocks, and I didn't overmix or overbake.  I don't like Isa's recipe for biscuits in VwaV, either, though...  Guess she's not my go-to biscuit lady, which is weird because she is the Queen of Baked Goods (muffins, cakes, and most scones), in my opinion. (jessacita)
Other than the fact that I still don't understand the difference between a 'biscuit' and a scone, we loved these.  I was a bit worried about them being a bit dry/crumbly after reading reviews and what Isa said in the book, but mine weren't dry at all, delightfully crunchy on the outside, fluffy inside and just the right amount of herby flavour, we thought.  Solid recipe, will make again! (oww)
Lemon Poppy Seed Muffins
I didn't add the full amount of zest - I maybe got less than a tablespoon for lazily (fine) grating 1.5 lemons. I also added about 1/2 tsp of fiori di sicilia extra (it's from King Arthur Flour, the peeps who sell the black cocoa. Its citrusy/vanilla-y), partly to make up for that lack of zest. So, these have a nice muffin texture and are a bit crispy on top and around the edges just like any good muffin. I think that's probably owing to the level of grease (1/2 oil!), which probably is also responsible for these coming out of my silicon liners very easily and cleanly (so the recipe gets extra points for easy clean up. you might not even have to grease a muffin pan!). Sweet but not overwhelmingly so, and I think they'd be fine with a *touch* less lemon juice (like maybe subtract 2 tsp), so if your lemon is dry, then whatever. Oh, and these weren't missing anything without the full amount of zest, so don't go buying extra lemons just for zest. These don't rise a whole lot, and didn't produce a huge muffin top even though the batter filled up silicone liners (they're a bit smaller than standard liners, and generally make a muffins out of any cupcake recipe). So, for a good-sized top, maybe make 9 muffins instead of 12? Maybe? (fb)
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. (oww)
Made these using all whole wheat flour and they were a hit. These freeze well! (sb)
These are delicious. I've often been disappointed by vegan lemon poppyseed, but these are my favorite. I followed the recipe except didn't measure my zest (I had 4-5 small lemons to use, so I zested them all). My end batter seemed a bit dry, so I added a splash more milk. I baked mine for the 23, but my oven was a little high to start. Mine also didn't rise a ton, but enough. Mine were not very pretty, as the tops were kinda lumpy. Great flavor and texture, though. I wouldn't even want to add any lemon extract. (AC)
I made these for our breakfast on Christmas day morning (a muffin for breakfast!?  what a treat!).  Like other people I did not find that the recipe made the amount it stated.  I made a half batch and got 4 decent-ish sized muffins out of it.  BUT I loved them!  Easy to make, readily available ingredients and great results.  Definitely on my 'to make again' list. (shelloid)
could be from a coffee shop.  I'd pay money for it. (Niall)
Pain au Chocolat
It might be because I'm no phyllo-handled-extraordinaire, but these weren't that great for me. They didn't puff up much, didn't brown much. Of course I enjoyed the chocolate, and the taste of the phyllo is good too, but might be excessively crunchy for chocolate croissants (maybe I baked it too long?). Anyway, it was a cool way to use up leftover phyllo, but I don't think I'd ever go get phyllo for this, since puff pastry is usually about the same price, way easier to handle, and more authentic-ish. I don't see the point of using phyllo, except for its novelty. (fb)
Poppy Seed Pull Apart Rolls
These were decent... A lot like wheat bread/rolls one might get from the store. Nothing super amazing, but very functional. I used bread flour instead of the white flour, and didn't sprinkle on the full amount of poppy seeds at the end. If I make these again, I won't sprinkle on any at all, because they all tend to fall off eventually and get really messy. (fb)
Good! I followed the recipe, but used black sesame seeds for poppy seeds, and used the whole packet of yeast instead of 1 tsp (seems weird to use part of a packet). Mine somehow came out the tiniest bit tough, but still pretty good texture. The inside had a nice crumb. I came out with like 12 rolls, but I didn't rise as long as I wanted to. I don't recommend kneading the seeds in, because it's hard to get them spread out. I would add them at a different time. Still a good roll. (AC)
Sans the poppy seeds...not a fan. Always works out well. They're a nice dinner roll. (dannibazaar)
Pumpkin Bran Muffins
This is like a pumpkin gingerbread bran muffin, but that name would be too long. Actually, with maybe double the ginger it would qualify as gingerbread. Anyway. I'm not one of those people who loves bran muffins just because they're bran muffins/healthy. These muffins, on the other hand, are moist, sweet, and well-spiced. They maybe don't even need the full amount of sugar - 1/2 cup instead of 3/4 might be fine (but I'm not sure if that will affect texture). They didn't rise a whole lot, but they're not ridiculously dense or anything. (fb)
Pretty good.  Not mind-blowing, but my boyfriend's dad loves them & requests that I make them for him.  He doesn't really like "healthy" food, so I guess that means that these aren't too "earthy"-tasting. (jessacita)
Weird, I totally don't remember ever making these before tonight, but I see that I have a review for them...  It must have been awhile.  Anyway, these are really great, especially when I replace the milk with apple cider and add raisins & chopped walnuts.  I also cut the sugar down to only 1/2 cup.  These are super moist, light, and flavorful!  Love them. (jessacita)
Scones
fantastic.  I made them plain mostly but tossed in a handful of blueberries for the last three.  They were lightly sweet, airy and so fluffy inside they tasted decadent.    I took the batch to a party and everyone (all omni) thought they were fantastic. I will be making these again, and soon! (cali)
I love this recipe.  I want them to puff up a bit more but honestly they are so light, flakey and delicious they cant be beat.  This last batch had cranberries, lime zest & juice and brown sugar.  Yummmy! (cali)
Love these! I took the idea from the VWAV scones, and made these orange scones. I added zest and a bit of juice to the dough, and ended up adding a bit more flour, as well. It was still a pretty sticky dough, but I just plopped them down on the silpat. I love these more than the VWAV ones. They are lighter, flaky, have a good crumb. Perfect. I made an orange glaze. They baked for about 19 minutes. Will make again! (AC)
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. (oww)
Apple Rosemary
It's weird how well these flavors go together. It's like one of those combinations you never think of, but then when you taste it it seems so obvious. I used Pink Lady apples (which probably aren't excellent for baking in general, but they worked). The scones themselves are pretty soft and kind of cakey, which is fine, but I'm more accustomed to/expected a flakier, denser scone like in JOVB. (fb)
The Apple Rosemary combination for scones is one I might not have thought of, if it hadn't been for The Vegan Brunch. Really subtle, sweet finely chopped apple with hints of rosemary and touches of cinnamon and nutmeg. No flavor overpowered the other. Dusting the tops with granulated sugar--and brushing them with agave after scones are removed from oven-- gives the tops a nice, golden crunchy top. These scones seemed a little softer, a more bread-like texture than the Vegan With A Vengeance scones, but that's not a bad thing. I did have to bake them a little longer though. the Apple Rosemary scone is my favorite.  (saskia)
this is a delicious flavor combo.  my husband is a purist and liked them but wasn't as impressed.  in terms of texture, these are good but did not come out as perfectly scone-like as the scone recipe from VWAV (when I made those with raisins, my (british) husband exclaimed, "this is as real as it gets!"). i may make these again... i am becoming very fond of scones thanks to Isa. (thirteenblackbirds)
Berry
winning combination (saskia)
Very yummy. I put a little clump of berries on top of each scone rather than mixing them in the batter. This is in general a great scone recipe, they always turn out pillow-y and delicious. (dannibazaar)
I used frozen blueberries. Delicious! I always love these scones. Mine turned blue from the mixing, and I had to bake them a bit more, but they are wonderful. Pretty easy to throw together, as well. P really loves scones. (AC)
Chocolate Chip
winning combination. try adding a half teaspoon of almond extract to this one for enhanced flavor (saskia)
Good! Flaky on the outside, and tender on the inside. I sometimes add a little more sugar in the batter if I'm wanting something a little sweet. (dannibazaar)
Raisins and Spice
winning combination (saskia)
Tomato Rosemary Scones
I thought these might be weird, but they're totally normally. Just a touch sweet, and really more like biscuits than scones (too fluffy to be a scone). I was worried that I overmixed since the batter seem kind of gummy/glutinous, but they turned out totally fine. I'd make these again, and eat them with soup! (fb)
Did not like these whatsoever.  I really thought they'd be awesome, but the sugar mixed with the rosemary mixed with the tomato = Ick!  I didn't think I'd ever meet a scone I didn't like (especially an Isa scone), but I'd give these an F. They're too sweet to be savory & too savory to be sweet.  Blech! (jessacita)
I didn't read Jessacita's review before making these... and I'm probably glad, because if I had, I might not have tried...First off, I stuffed up by misreading the recipe and using a tin of tomatoes .  Who's heard of a tin of tomato sauce? Not me! That's a lot of tomato sauce! So my dough was somewhat chunky and possibly a bit wetter than if I had used sauce, and it was quite messy to work with.  I didn't form individual scones, I just made a big scone-cake shape on the tray and cut most of the way through the dough so that they could be pulled apart once they were baked.I maybe under-did the baking time by a minute or two, but they were still a little crunchy on the outside, fluffy inside, and plenty tasty.  (oww)
These seem to have mixed reviews, but I love them! I did have a few modifications-I cut down on the sugar by a bit (I think 2-3 tbs sugar would be good), used crushed tomatoes + water to make the 1.5 cups, used dried rosemary (should have used the full 2 tbs). I like the hint of sweetness, and think it somehow tastes mapley. My texture was pretty perfect..maybe a tad fluffy for a scone, but whatever. Great balance of flavors, really easy to make! Will make again. (AC)
I thought these were a bit more biscuit-y than sconelike, as well, but they were delicious.  I cut down on the sugar and used the full 2 tbsp dried rosemary.  Next time, I will probably roll them out with the rolling pin instead of using my hands.  I think that caused the slight gumminess I got from mine.  They were delicious with black bean soup, and maybe even better leftover...toasted with earth balance. (lotus)
I liked these!  I wasn't sure I would because other people had said they were quite sweet.  They are sweet and I think next time I would use less sugar, maybe half the amount.  I don't really know what is meant by a can of tomato sauce so used a can of tinned tomatoes and blitzed them in the blender.  I'm not sure how much fresh rosemary I used but I also used a bit of dried too.  I should have used more as the bits that had moer herbs in were much better.  The texture of the scones was great and I'll make these again. (shelloid)
LOVE the flavour of these. I am more of a savoury baked good person than sweet, so these are just perfect for me. I used whole wheat flour and found them a bit dry, so might try using some all purpose next time. I also reduce the sugar to 1 tbsp, the salt to 1/4 tsp, and the olive oil to 1/4 cup. And I used 2 tsp dried rosemary instead of fresh. I found the dough really sticky but that's probably because of all the changes I made. (eatmedelicious)
Toasted Coconut and Mango Muffins
I threw these together one night because I bought mango extract and wanted to use it for something (note: the recipe doesn't actually call for it).  The only other change I made was to use coconut milk instead of almond milk.  The muffins turned out nicely, but I didn't think the flavor was super special.  I would probably make them again using the chocolate chip variation to bump up the deliciousness factor! (icephrosty)
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. (oww)
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)
Fresh Mango

Toasted Coconut and Chocolate Chip
I used lite coconut milk and was too lazy to toast the coconut so it went in raw.  This combo is way better than mango/coconut, but that might be my personal bias!  DH asked for another batch as soon as he finished the first one. (icephrosty)
Zucchini Spelt Muffins
If you like a wholesome, moist and mellow spiced muffin for breakfast, then the Zucchini Spelt Muffins is your recipe. Grated zucchini is folded into a rustic spelt batter that is a touch sweet with brown sugar and spiced with cinnamon, allspice and nutmeg. Flecks of flax seed add to the hearty, slightly nutty tasty and nutritional boost. The recipe yielded one dozen muffins with perfect muffin texture and rounded domes(a 10 on a scale from 1 to 10). I really enjoyed this muffin, but my breakfast company was lukewarm on the enthusiasm. This could be because the muffins are a more mild, wheaty taste--unobstructed by nuts, raisins or chocolate chips-- than the sweeter muffins with white flour I've baked before for him. Still, I loved them and plan to bake them again.   (saskia)
Okay, so I didn't have spelt flour when I decided I wanted to make these, so I used AP flour, but they came out okay. They were a little too moist and not really how I remember zucchini bread to taste, but they were still yummy. They were like really moist spice muffins with zucchini. I wished they were more like they way I remember zucchini bread. (algae)

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The Toppings
Baked Cinnamon Apples

Brown Sugar Peach Coulis
I love this stuff. First, I had frozen some fresh-nearly-over-the-hill peaches and used them in this recipe. They didn't break down completely, but I was too lazy to purée this, and the sauce was fine with some little chunks of peaches. Also, it might be affected by how much one packs the brown sugar (I always want instructions to that end!), but this might just qualify as a syrup rather than a sauce 'cause it's pretty sugary. And another thing - if there is a person out there who doesn't like cinnamon, this recipe is not for you. It really ought to be named "Brown Sugar Cinnamon Peach Coulis," but that was probably too long and clumsy a name. But, I love cinnamon, so the level of cinnamon here was fine with me. I ate this with Gingerbread Waffles and the pancakes from JOVB. (fb)
Caramelized Figs
I really like this recipe.  The carmelized figs looked and tasted great, and I would definitely make them again.  I'm used to eating fresh figs plain, but this was a nice treat. (icephrosty)
Cashew Ricotta
Pretty good. I don't quite recall ricotta, but this was sort of like a crumbly, flavored cream cheese. It was a lot like the Garden Herb Spread (small wonder, the ingredients are very similar). I used it as a sub for ricotta in another recipe, and for crackers. (fb)
I could live off this stuff.  I've been addicted since Veganomicon.  Delicious on crackers & crudites, in lasagna, on bagels, straight from the tub to my mouth, etc. (jessacita)
Cashew Sour Cream
This didn't really work for me. I made it for the top of the polenta racheros, but didn't use much. I got confused by the ingredients, and thought more water was added to the cashews to be blended. I think I added 1 cup total, so mine didn't firm up at all. That aside, I didn't really  like the flavor, and mine didn't get smooth enough. I've made some good tofu sour creams, but this flavor was weird. (AC)
It worked alright as a topping for tacos, but I wasn't crazy about it. I couldn't get it completely smooth. I think I'll stick to to tofu sour cream. (eldsjal)
Cheesy Sauce
Do not want. It's too nooch-y for me, to the point of bitterness, but I'm sensitive to bitter flavors. I added some extra lemon juice and some soymilk to try to even it out, but to no avail. However, if you love LOVE nooch, this may be fine. (fb)
Chocolate Drizzle

Coffee Extract

Liqueurs

Orange Zest

Garden Herb Spread
This spread is quite obviously made of tofu (and a little cashew). It's a bit mild, but then as you eat it, it gets you - you're hooked. No, srsly, my boyfriend at first was all like "I think I'll just open the tofutti" and then BAM! All the garden herb spread was gone. Well, most of it. And yes, it goes well on bagels. Think of it as herbed tofutti's skinny-but-tasty cousin. (fb)
Guacamole

Ginger Cranberry Sauce
I subbed black cherries for the cranberries and served this over the pumpkin pancakes.  I know they aren't at all similar, but I followed the rest of the recipe (well, I reduced the maple syrup since cherries are sweeter than cranberries).  It was good enough to eat with a spoon right out of the pot. (lotus)
I subbed agave for the granulated sugar, but otherwise made as directed. This was great! It reminded me a lot of a chutney, rather than a traditional jellied-style cranberry sauce. I had some with a sweet potato casserole and it was a great accompaniment. (lebkuchen)
Hollandaise Sauce
This is one of those recipes that seems to use arrowroot just because it's the new exotic kid on the block, imho. It winds up with a weird... er, snotty? consistency that seems inappropriate for this type of sauce. For a fruit sauce, yes indeed, but for this I think old fashioned cornstarch really does the job better. But, I don't think I ever had hollandaise sauce, so what do I know. Also, some weird alterations: I only have vanilla soymilk, so I used that, and I don't have any white wine, so I used water, but then I realized it had to be reduced so I probably could have just left it out altogether. The result was an eggy but sweet sauce with a touch of lemon that the boyfriend liked but my mom hated (because of the lemon). Me? I'd rather use ketchup... But I'm willing to try again using the proper ingredients and subbing cornstarch. (fb)
Not really traditional tasting, nor is it as tangy as I remember hollandaise sauce being but still good. It's more like a nutritional yeast sauce, with a slight tang to it. I think I could tweak this a bit to be more to my liking, but I used a bit more lemon than the recipe called for and it got much better tasting (sb)
Miso Tahini Sauce

Mushroom Gravy
Really good! I used a leek instead of onions, white mushrooms, and dark beer for the wine. I would recommend using the 1/3 cup of flour, because I didn't, and I would have liked it a bit thicker. (AC)
We're both very new mushroom converts, having grown up disliking them, but this gravy is kickarse.  I did add ~a tablespoon of mushroom soy sauce, and only had regular button mushrooms, but otherwise followed the recipe.  Hearty and savoury and warming and all things good on a freakin' freezing Winter night. (oww)
Navy Bean Gravy
Very tasty!  The fresh thyme is wonderful.  I didn't think any salt was needed with there being 3 T soy sauce in the gravy (and I used low-sodium soy sauce).  If you're sensitive to salt, you may even wish to reduce the soy sauce.  This is a little different spin on the White Bean and Tempeh Sausage Gravy from Vegan with a Vengeance. (willwolf)
This is like a fantastic marriage between gravy and refried beans. That being said, I used cannelini beans instead of navy, 1 bouillion cube (enough for 2 c liquid) but still the 1.5 c water stated, and 2 T soy sauce instead of 3. AND I used 1 T dried thyme instead of 3 T fresh (who has fresh thyme?? not me). Anyway, some really great herby/savory stuff that we like to eat with everything now. We ate it with the Potato Spinach Squares and the Samosa Mashed Potatoes (I didn't form them into cakes or add flour). If one added sage to the mix, this stuff would taste like Thanksgiving. (fb)
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)
Smoked Almond Gravy

Sweet Cashew Cream
I have to admit I wasn't expecting much from this, after make the underwhelming lemon cashew filling for the crepes. I broke up my whole cashews (I figured they might soften up better this way) and soaked them overnight in the fridge. This cream is REALLY GOOD. It's not entirely cashew (a lot of nondairy milk), so it's not as "nutty" tasting as, say, cashew-based "cheese." It does in fact thicken up in the fridge (but make sure to stir it, as the fatty cashew portions rise), and it's the perfect sweetness (I was using vanilla soymilk). There is a tiny tiny bit of grittiness to it (not disturbing), but maybe a vitamix would get it completely smooth (I used a food processor). I had this on pancakes... it'd be really good on crepes. Now I want to try the macadamia version! (fb)
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 liked this, it tastes really good. We had it on pancakes a few nights ago. The only thing is that in my opinion it makes a lot, and would probably be best suited for a larger group of people if not halved. Unless you use a lot of cream in which case...whatever. (dannibazaar)
Cinnamon

Macadamia
Did not like. I guess I was expecting to like this better than the cashew cream, just because macadamias are more expensive and fancier. Not so much. They didn't blend up quite as well, leaving the cream pretty gritty, and because the macadamia bits are so fatty they have a tendency to rise to the top. I tried to save this by adding the cinnamon, but to no avail. I guess macadamia as a flavor just isn't my cup of tea. (fb)
Whole Berry Sauce
I used frozen blackberries. I didn't need to cook the sauce for the full 15 minutes, and it was pretty sweet (I guess you might only need the full amount of sugar if you're using raw berries that aren't totally ripe). My berries didn't stay whole, but what do I care anyway - it was tasty. A nice, simple recipe. (fb)
I made this with blueberries and it was very tasty. Perfect crepe filling.  (algae)
Blackberry passion fruit

Blueberry ginger
I *love* this stuff. I used the wild boreal blueberries (frozen) from Trader Joe's. I didn't need to cook it the full 15 (I maybe cooked it for 11), and I had it on low instead of whatever the recipe says, because otherwise it burns too quickly. Blueberries pair really well with the ginger. If you don't like ginger, though, don't do it, because this has a serious bite. One might want to halve the ginger to make it "subtle." (fb)
Cherry vanilla bean
I used the frozen dark cherries from Trader Joe's. This sauce was really good, a nice sweet/tart with super strong vanilla flavor (I think the whole bag of cherries is a little less than 4 cups, so maybe that's why). But, make sure to stir it really often otherwise the bottom will get burnt (mine did....). I don't even like cherries *that much* (I just wanted to use vanilla beans... and put the empty pods in some liquor). (fb)
Raspberry orange
So good! I used yummy fresh picked raspberries and wild blackberries. This is super easy to make, and just plain delicious. Plain and simple. (dannibazaar)
Strawberry rosewater
I used frozen strawberries, but didn't slice them. I also didn't add quite the full amount of sugar (but I had to add some, as my strawberries were sour!). I really like the extra flavor rosewater adds - it goes pretty well with strawberry (but it would probably go well with any other berry too). I ate this with the lemon-corn-blueberry pancakes of V'con, and I used the extra for a smoothie. I'd make it again, and maybe try rosewater + raspberries or blackberries. (fb)
The Drinks
Black-and-White Le Cremes
I can't really get over fizzy milk, to be honest. But this got me pretty close. I never had an egg cream, but this was all right (though "milk chocolate" might be more accurate than "black and white"). I'm thinking about trying it again... (fb)
Bloody Moskowitz

Mango Lassi
Yummy! Turned out really smooth and creamy. I used vanilla soy yogurt, since that's what we had on hand. Husband really liked it too. (kristinv)
Pink Grapefruit Mimosas
Really good! I prefer to buy a sweeter sparkling wine and skip the agave. (kristinv)
Smoothies Supreme

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Pumpkin Pancakes:  There's a lowfat omni version of muffins that uses pumpkin as the binder.  I think that's essentially what this recipe is, except in pancake form.  They had a mild pumpkin taste.  I don't know if it was me or the pumpkin, but I had to turn the heat way down on my cast iron skillet to keep them from burning before they were done.  I accidentally read the baking powder amount as a tablespoon instead of a teaspoon.  I tried to get most of the baking powder out, but my pancakes might have been fluffier than intended.  To counteract the flavor of the extra baking powder, I added chocolate chips.  The pankcakes were very filling.  I was famished when I made them and just one pancake filled me up.

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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.

AC, this was addressed in the typos thread for the book over on PPK:  http://www.postpunkkitchen.com/forum/viewtopic.php?id=95206

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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.

AC, this was addressed in the typos thread for the book over on PPK:  http://www.postpunkkitchen.com/forum/viewtopic.php?id=95206

Ooooommmmmggggggggggggggg!!!!!!!!!!!!!!!!!!!! :wow: No wonder, huh? Ouch.

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Cinnamon Rolls

-These are SO GOOD. The best, ever. Yeah, they are cinnamon rolls, so they take some time, and some waiting, and some....stuff. BUT THEY ARE SO GOOD. The dough is perfect-soft and flavorful, and I love the filling and icing. I used most ww pasty flour, and a bit of whole wheat flour. I also added some walnuts, and some extra blackstrap molasses to the inside. P said, "I feel sorry for any human being not able to eat these cinnamon rolls right now." I had ALMOST the perfect amount of icing, but they are pretty perfect overall. Mmmm.

http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs154.snc1/5731_210552715532_507120532_7653853_3552471_n.jpg

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Jalapeño Garlic Grits

-We have grits a lot of mornings, but usually just plain with s and p, these were really great for dinner. I used EB instead of oil for more flavor, and added plenty of garlic, and 2 jalapenos with seeds. They came out just about perfectly spicy. I added a few good sprinklings of ny, and they were really tasty. I really liked them!

http://photos-b.ak.fbcdn.net/hphotos-ak-snc1/hs154.snc1/5731_211830695532_507120532_7698137_6979748_n.jpg

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tempeh cakes - these were ok, not bad but they didnt blow me away or anything.  the only changes i made was to use homemade tempeh, 1/4 tsp less ginger (cus i ran out) and wheat breadcrumbs in the mix, panko on the outside since i didnt have enough panko for both.  like others said, some completely broke apart in the pan and were really crumbly.  to me they were a little heavy and probably could have used some garlic. 

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Pumpkin Pancakes
Pretty good. I added some cardamom because I like it so much =) HH is right, these do burn a little bit more easily than standard pancakes, but I didn't turn down the heat and they got done on the inside (I spread mine out wider than the 6" specified in the recipe, though). Moderate pumpkin flavor, not super sweet. I'm wondering if the oil could be left out entirely, since pumpkin is such a good binder. I've never made any other pumpkin pancake type recipe, though, so I can't really compare this to any other recipe. However, these pancakes were overshadowed by the pure awesomeness of the cherry vanilla sauce and cashew cream (which is what I served it with).

Potato Spinach Squares
Definitely a side dish type of thing. Kind of mild in flavor (though the book is right in that the flavors develop as it sits/cools), and I'm not sure the bread crumbs mixed in are an absolutely must (but I used panko instead of regular bread crumbs). I like that it wasn't super spinachy (not a huge fan), and I think these would be better/more like a main if served with some sorta gravy. Y'know, because they're potatoes and all.

Tempeh Bacon Revamped
Though not huge fans of tempeh, we liked this. But, we didn't eat it by itself like a brunch item (I don't know if I would), but as a sammich filling (in which case it was most excellent). It would probably be good in the omelet variation too. The amount of liquid smoke was just right. In fact, I like the balance of all the flavors (kind of sweet/sour/smoky). Also, I didn't add any oil when saute/frying them, as I was using a nonstick pan and there was some olive oil in the marinade (they didn't stick at all). Oh, and it doesn't exactly taste like bacon... of course.

Bagels
I wanted to add to this that, since making this recipe, I've made two "real baker" type bagel recipes (you know, from some snooty to-bake-properly-you-need-a-steam-injected-oven books), and these are better. I don't know why... just the texture, the flavor, everything. Maybe it's because I'm kind of a novice bread baker, but made with bread flour plus extra gluten, these are the best.

Sweet Cashew Cream
I have to admit I wasn't expecting much from this, after make the underwhelming lemon cashew filling for the crepes. I broke up my whole cashews (I figured they might soften up better this way) and soaked them overnight in the fridge. This cream is REALLY GOOD. It's not entirely cashew (a lot of nondairy milk), so it's not as "nutty" tasting as, say, cashew-based "cheese." It does in fact thicken up in the fridge (but make sure to stir it, as the fatty cashew portions rise), and it's the perfect sweetness (I was using vanilla soymilk). There is a tiny tiny bit of grittiness to it (not disturbing), but maybe a vitamix would get it completely smooth (I used a food processor). I had this on pancakes... it'd be really good on crepes. Now I want to try the macadamia version!

Whole Berry Sauce
- Cherry Vanilla Bean
I used the frozen dark cherries from Trader Joe's. This sauce was really good, a nice sweet/tart with super strong vanilla flavor (I think the whole bag of cherries is a little less than 4 cups, so maybe that's why). But, make sure to stir it really often otherwise the bottom will get burnt (mine did....). I don't even like cherries *that much* (I just wanted to use vanilla beans... and put the empty pods in some liquor).

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If you like a wholesome, moist and mellow spiced muffin for breakfast, then the Zucchini Spelt Muffins is your recipe.

Grated zucchini is folded into a rustic spelt batter that is a touch sweet with brown sugar and spiced with cinnamon, allspice and nutmeg. Flecks of flax seed add to the hearty, slightly nutty tasty and nutritional boost. The recipe yielded one dozen muffins with perfect muffin texture and rounded domes(a 10 on a scale from 1 to 10).

I really enjoyed this muffin, but my breakfast company was lukewarm on the enthusiasm. This could be because the muffins are a more mild, wheaty taste--unobstructed by nuts, raisins or chocolate chips-- than the sweeter muffins with white flour I've baked before for him. Still, I loved them and plan to bake them again. 
 

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Thank you for the very honest and very good reviews faunablues, especially the potato spinach squares and bagels since I was thinking of making those.

AC, wow those Cinnamon Rolls look amazing, something you'd find in a fine bakery.

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Coffee Cake: I made the jam swirl variation. It was..meh. The crumb topping was a little dry (I used the full 1/4 c oil plus a little more) and the jam made things kind of soggy. The cake itself also needed a little zazz, maybe some more sugar?

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Banana Flapjacks
I hate to be so blunt and down on a banana recipe, but these sucked. They were dry and non-banana-y. I really like the banana pancake recipe on here about 23 times better. I think that maybe the proportion of liquid/flour might fix it (MORE BANANA), but otherwise, not a favorite of mine. (they're actually quite edible and decent pancakes, but they do not embrace what it means to be a banana pancake)

Pumpkin French Toast
pretty good. I noticed after soaking the bread that the batter doesn't have any sugar in it (meaning, it'll need some sorta sweet sauce/syrup/powdered sugar). I think it's better than way, because I had some extra pumpkin batter, and decided to see if I could fry it up in my skillet with some sugar added... and the sugar made it really sticky ^^; Anyway, a nice french toast recipe, and I recommend using a non-stick pan, as that was what I used and there was still some stickage of the batter. Also, my non-pumpkin-liking boyfriend really liked this. Also, I liked the blend of spices. Not the standard "pumpkin pie spice" business - a little more... spicy. I ate it with leftover Cherry Vanilla Bean sauce, he ate with with "maple" syrup.

Banana Rabanada
Also a good french toast recipe. The batter winds up not being as sweet as it initially tastes, and since these are already served with a sprinkling of cinnamon and cocoa, I think powdered sugar would be good too. The baguette really soaks up all the liquid, so nothing wasted here. Also, the batter tends to be a little sticky, but wasn't a whole lot of trouble. The combo of banana + slight sourdough taste of a baguette is kind of odd to me though... I think next time I might try making this with stale filone or ciabatta instead of the fermented taste of some french breads.

Coffee Chip Muffins
Definitely a muffin. Well, mostly. I used espresso powder instead of instant coffee, which worked fine. I baked these in silicone liners, with a fussy oven (I couldn't get the temp at 375; it wavered from 350-450), and they still came out totally fine. Like something I would buy. Also, I was thinking the amount of chocolate wouldn't be enough, but it was just right - enough to be there and in every muffin, but not enough to make them heavy or dessert. They're not supersweet either, hence their muffin status. Oh, and they really rose a lot and out of their liners (silicone liners are a bit smaller than the cups in a muffin pan). Cool stuff.

Navy Bean Gravy
This is like a fantastic marriage between gravy and refried beans. That being said, I used cannelini beans instead of navy, 1 bouillion cube (enough for 2 c liquid) but still the 1.5 c water stated, and 2 T soy sauce instead of 3. AND I used 1 T dried thyme instead of 3 T fresh (who has fresh thyme?? not me). Anyway, some really great herby/savory stuff that we like to eat with everything now. We ate it with the Potato Spinach Squares and the Samosa Mashed Potatoes (I didn't form them into cakes or add flour). If one added sage to the mix, this stuff would taste like Thanksgiving.

Black and White Le Cremes
I can't really get over fizzy milk, to be honest. But this got me pretty close. I never had an egg cream, but this was all right (though "milk chocolate" might be more accurate than "black and white"). I'm thinking about trying it again...

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he ate with with "maple" syrup.

What does this mean? Like Aunt Jemima's or something?

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yeah, maple-flavored corn syrup.

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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.

Coleslaw Potato Salad with Cumin Seeds
First off, I've never made coleslaw before. Coleslaw scares me. That said, I think I might just like coleslaw after this recipe. The dressing is a very neutral/likeable flavor (it doesn't pick fights with anybody), and the cumin seeds are a little unusual but nothing to raise an eyebrow about. The flavors go pretty well together. The potatoes are a cool idea, but, as much as I like potatoes, I think this is better sans potatoes - the texture is more consistent. As a side note, when toasting my cumin seeds, I accidentally made cumin popcorn! Those things burn FAST so be careful.

Cherry Sage Sausages
I made this without cherry (cheating, I know, but it would be depressing to go on a fake-meat-making-adventure and have dried cherries mess it up). I love the smokey/sage flavor of these. My favorite ones. Unlike what the recipe says, though, these don't really "snap into shape" or something magical; they expand to fill the foil. Which is cool. But they also leave behind a few cavities where bits of herbs or chunks of beans (ok, fine, I don't mash beans very well!) were. Which is cool. Anyway, good flavor, not too salty. These are kind of like Field Roast apple sage sausages without the weird appleness.

Chorizo Sausages
I've never had real chorizo, but I'm pretty sure this isn't what it tastes like (at least it doesn't taste like the other fake chorizo), and it's not the right texture for it. BUT it's delicious. It's like a more savory, tomatoey, spicy version of the Italian Feast. Ranks number two of the sausages, next to the Sage one. I put slices of this on pizza, where it was like a cross between sausage and pepperoni.

Italian Feast Sausages
These are number three in the sausage hierarchy for me, but they don't suck or anything. They're just pretty mildly flavored. Which is fine - it makes them versatile. But, I'd sooner make the sage or chorizo again.

Garden Herb Spread
This spread is quite obviously made of tofu (and a little cashew). It's a bit mild, but then as you eat it, it gets you - you're hooked. No, srsly, my boyfriend at first was all like "I think I'll just open the tofutti" and then BAM! All the garden herb spread was gone. Well, most of it. And yes, it goes well on bagels. Think of it as herbed tofutti's skinny-but-tasty cousin.

Cheesy Sauce
Do not want. It's too nooch-y for me, to the point of bitterness, but I'm sensitive to bitter flavors. I added some extra lemon juice and some soymilk to try to even it out, but to no avail. However, if you love LOVE nooch, this may be fine.

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FB, I am impressed. That is a lot of cooking.

Scrambled Tortillas: 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.

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FB, I am impressed. That is a lot of cooking.

Scrambled Tortillas: 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.

Yeah, there was an error with the amount of sauce - I think there's an errata thing on the ppk website. It should be 16 oz, which explains why when I made this it was SO spicy (and I can do spicy...). There was also an error with the amount of EB in the basic pastry crust - the recipe says 1 1/4 cups, but it should be 1/4 cup. I think there are some other errors too...

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