You are here

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

Add your Vegan Planet recipe reviews to this thread, or http://vegweb.com/index.php?topic=18309.0, and I will add them to the compilation.

Love at first bite
Artichoke sunflower spread

Baked sweet potato and green pea samosas
everyone liked them.  My husband recommended using a white potato the next time (since he prefers white over sweet potato)  So last week I took a batch made with regular potatoes to a christmas party and the only thing I brought back was the empty dish.  So although good with sweet potatoes........my husband gives two thumbs up to regular potatoes in the samosas. (bcnutrition)
Basmati stuffed grape leaves with pine nuts and dill
These turned out disastrously for me.  I followed the directions faithfully, but  my grape leaves which I so lovingly rolled into cute little bundles, unraveled while simmering.  I had to throw the whole thing out. (peaceablepalate)
Black olive bruschetta

Blushing guacamole
It's ok, but not more. I prefer the traditional recipe of guacamole. (gathdurwin)
Caponata crostini

Chili avocado dip

Curried cauliflower pakoras

Five spice portobello satays
good, but little too spicy for me. (gardengirl)
Ginger scented vegetable pot stickers
These are absolutely amazing. Very worth the effort. However, you have to use way less filling than the recipe calls for, or else they fall apart. I think I used a teaspoon of filling, and it was perfect. The ginger flavor really comes through. (veganrun)
Hot and spicy stuffed mushrooms

Hot for hummus

Minted baba ganoush
I didn't use any mint, since I was just looking for a basic baba ganoush recipe, but it turned out fantastic! Definatly something I'll make again since all the store bought baba ganoushs I like contain dairy, and I try to avoid that. (disneyfav)
Scallion pancakes with sesame seeds
Really good! As I was making them, I didn't know if they would be worth the work, and they didn't seem like they would be that flavorful, but they are tasty. I was happy to be able to do the food processor method, because I got my larger processor not too long ago, and it was really easy. I do think the 1 cup water is too much, and I didn't let mine rest for the full 30 minutes. I used whole wheat pastry flour. Oh, and I made 4 medium/large pancakes instead of the 2 giant ones. Really great with the sauce. (AC)
Really easy to make, and lots of flavor from just a few simple ingredients.  I made 4 smaller (but still pretty big!) pancakes instead of the 2 big ones, and everyone fought for the last one!  Even my 3-year-old ate all of his pancake.  I will be making these again as soon as i get more scallions. (sweetgeorgiapeach)
Sesame asparagus sushi rolls
Since this was my 1st vegan cookbook, this is the first sushi recipe I ever tried and I go back to it time and time again. No matter what filling I'm using, I use this recipe to figure out my rice and seasoning for rice. It's a winner. If I remember, I think the recipe makes way more sushi than it says it does. (veganrun)
Spinach mushroom phyllo triangles

Thai style leaf wrapped appetizer bites

Three onion appetizer pie

Vegetable spring rolls with spicy peanut dipping sauce

Wild mushroom pate

Soups that satisfy
Barley soup with porcinis and dill

Basic vegetable stock

Chilled ginger peach soup with cashew cream

Cool cucumber soup with cilantro and lime
Felt like making a cold soup for a summer lunch, but this one didn't do it for me.  It was kind of bland.  I think it could have used a little spice, maybe some cumin and a bit of cayenne. (peaceablepalate)
Cuban black bean soup

Farmhouse vegetable soup

Gazpacho verde

Indian spiced lentil soup
great.  Havent made anything we didnt like from this cookbook (bcnutrition)
I like it very much. The mix of indian spices are good! Nevertheless, the next day, there was pratically no more liquid in the soup, so it's better to eat it the first day. (gathdurwin)
Italian wedding soup

Lentil soup with chard and orzo

Miso soup with tofu and baby spinach
basic, and quite tasty - my husband quite enjoyed it, and actually mentioned craving it (it's easily been months since he's had it). (tofuisforlovers)
I make this all the time. It's so incredibly easy and the taste is amazing. It doesn't taste easy or quick. I add lots of different things to it, depending on what I have. It's good with any green, especially kale. I've made it with rehydrated dried shiitakes, and that was amazing. This recipe is a go-to when I'm in a hurry. (veganrun)
Mushroom stock

New England style chowder
This was excellent, and super easy.  The hardest part was finding the oyster mushrooms!  I thought it was a little thin, but my omni husband informed me that "real" New England chowder was supposed to be that way.  Either way, it was very flavorful. The kombu just gave it a tiny hint of ocean flavor without being fishy (I was worried), and the Old Bay seasoned the mushrooms nicely.  My 4-year-old was skeptical, but once he tasted it, he was hooked & requested I make it again. (sweetgeorgiapeach)
Orange and chipotle kissed butternut squash bisque

Potato watercress soup with sesame

Ribollita

Roasted corn chowder

Sassy vegetable gumbo

Sherry laced garlic soup with pasta stars

Super rich vegetable stock

Szechuan hot and sour soup

Thai style coconut soup
sooooo easy.  And it tasted surprisingly like what you would get in a Thai restaurant without having to buy lemongrass and kaffir lime leaves. I highly recommend it. (sprinkles)
I've only had coconut soup at a restaurant once, but I think this recipe mimicked that flavor perfectly. It's a fantastic mix of sour, sweet/creamy and spicy. An amusement park for your tastebuds! (veganrun)
Thyme scented wild mushroom bisque

Tuscan spelt soup

Tuscan white bean soup

Udon noodles in shiitake ginger broth

Winter vegetable bisque

Yellow split pea soup with green pea garnish
really good - I've made it both as is, and switched up the spices. (tofuisforlovers)
Salads and slaws
Ancient grains on wild greens

Artichoke salad parfaits

Asian cole slaw

Asian noodle salad with spicy peanut sauce
I liked this! It's pretty similar to another peanut butter pasta that I make, but I liked all the added veggies, and the procedure. It's really tasty. (AC)
So delicious! I like that it's a cold salad, so you can make it the night before you whenever you need ahead of time, and it's just sitting in there waiting for you, gaining more flavor! Make this! (veganrun)
Asian pear and baby spinach salad with warm walnut dressing

Baked tofu
(Thai marinade)Instead of marinating the tofu and then separately baking the tofu on a cookie sheet (without the marinade), I poured the marinade over the tofu and baked it together for an hour, turning a couple of times, until most of the marinade was gone. The marinade is delicious and easy to make and a bit different.  Although the method I used worked well (one batch of marinade for two pounds of tofu), I think that in the future I will try to plan ahead and use the method suggested in the book. (jkl)
Carrot mung bean salad

Chili taco salad

Close to mom's potato salad

Cumin spiced wagon wheels with jalapeno pesto

Eggplant salad towers

Fennel, pecan, and watercress salad with orange vinaigrette

Fattoush
love it (gardengirl)
Five spice Moroccan couscous salad
One of my favorite recipes. Sometimes I use rice!  I make it many times and Love it!  I think it is not just the Moroccan spice, the secret ingredient is the orange juice.  It goes with the spice so well. (doughbunny)
Oh my God! This is sooo amazing. It's by far my favorite couscous salad! Next time, I will add more vegetables to make the salad more colorful (gathdurwin)
Gold and black bean salad
love it! (gardengirl)
I think this is my favorite recipe in the book. I would rate this a 5 out of 5. (pixie)
Here's my heart salad with raspberry vinaigrette

Indonesian style vegetable salad

Less dressed potato salad with fennel and chives

Lighten up macaroni salad

Mediterranean lima bean salad with grape tomatoes kalamata olives and marinated tofu
I thought it was really tasty and simple and makes a nice, different summertime salad.  (willwolf)
Panzanella

Pasta salad nicoise

Pseudo Caesar salad
good (dukkhaqueen)
Quinoa tabboluleh
This came out well, but I felt it needed a little sweetness, and a little tang, so I added some agave, and a little balsamic vinegar.  I probably would have made this again, but my husband informed me some time ago that he doesn't care for quinoa, so there goes that. (peaceablepalate)
Red flannel cole slaw

Springy tarragon pasta salad with roasted asparagus and baked tofu

Summer sunshine pasta salad

Thai style papaya salad

Tomato and white bean salad with watercress

Tropical pasta salad with fresh fruit and coconut

Walnut crusted apple cranberry salad pie

Sauces and dressings
Avocado wasabi sauce

Balsamic vinaigrette with garlic and sun dried tomatoes

Basic brown sauce
It's extremely fast (in 2 minutes, the sauce is ready) and so useful. You can use it everywhere.  (gathdurwin)
Basil pesto with variations

Black bean sauce with jalapenos and cilantro

Bourbon spiked barbecue sauce

Double mushroom sauce

Eggless hollandaise

Faux choron sauce

Fresh herb and scallion dressing
WOW this was creamy and fresh tasting and very 'green' tasting. I love it, I used it on salads and as a dip for cucumbers and carrots (with dill this is especially good). It's also a cinch to make and it doesn't make a ton, which I like because it would end up going bad before I could use it all. I think the only thing I changed was instead of just stirring in the herbs I whipped them around in a blender. (aggplanta)
Garlicky herb marinade

Ginger lime dipping sauce
made it with modifications to use as a salad dressing and that turned out very well too. (vegandancer)
I was sure that I had a lime, but I guess I only bought lemons. It was really, really good, though. I didn't measure, but probably got pretty close to the measurements...except the 1/2 cup of soy sauce (I don't think I used that much..seems like a lot). I also did sriracha instead of the flakes. This came out better than I was expecting. Really flavorful! (AC)
I made this to go with the pancakes, and it was good.  I didn't use all of the soy sauce called for, and it was still a little salty for me (I love salty foods, but apparently not as much as Robin Robertson).  My hubby loved it, but my son did not.  It was pretty good over plain rice. (sweetgeorgiapeach)
Gloria's glorious garlic sauce
It could have been partly due to my mood, but this was not very appetizing. The balsamic didn't seem to fit with it very well, and the smell was weird. It wasn't all that bad on roasted broccoli with lemon, and I guess I'll use the rest of it as an addition to another sauce, or something. I love garlic, and don't want to waste it. I did forget that I ran out of foil, and I had already pulled the cloves from the garlic head, so I had to roast them without the foil top, and one exploded! I had to take them out at that point, but they were mainly soft. I won't make the recipe again. (AC)
Harissa

Mango sunburst sauce

New millennium mornay

Red bell pepper and caper mayonnaise

Rouille redux

Soy mayonnaise

Spicy peanut dipping sauce
waaaay too salty.  I didn't even put in the whole 1/4 c of tamari, and it was too much.  I had to double up on the other ingredients to make it edible.  I used lime juice instead of the vinegar, and added some minced ginger.  After those changes, though, it was great.  Since we had so much left over from the wraps, we dipped steamed broccoli in it.  (SweetGeorgiaPeach)
Summertime tomato sauce

Tofu sour cream

Tomato sauce in winter

Vegan bechamel sauce

Yellow pepper coulis

Chutneys, salsas, and other condiments
Carole's chow chow

Cilantro green tomato salsa

Cranberry walnut relish

Cucumber mint raita

Dried fruit chutney

Fennel compote with black olives and pine nuts

Five spice pear chutney

Fresh mint chutney

Fresh plum chutney with two gingers

Fresh tomato salsa

Green apple salsa

Quick kimchi

Roasted corn relish with smoked chile strips

Roasted garlic and lemon marmalade

Summer sunshine salsa

Tangy tomato ketchup

Three fruit chutney

Three onion confit

Veggies in the middle
Balsamic glazed carrots and kale
I only had 3 carrots, so I used about 1/2 a huge kale bunch. It still made a lot. I did pepper flakes instead of cayenne. I didn't boil the kale with the carrots, because it doesn't need to cook that long. I just parboiled the carrots, then added the kale, and the rest of the stuff. Pretty good. Up there with good kale recipes. (AC)
Brandy glazed winter squash with apple pecan topping

Broccoli rabe with figs, garlic, and pine nuts
Pretty good. I used dried figs instead of fresh. Fast recipe. (gathdurwin)
Cajun style collards

Chipotle mashed potatoes
really tasty (dukkhaqueen)
Golden ratatouille

Grilled radicchio and fennel

Hoisin braised baby bok choy and shiitake mushrooms
good too, but make sure you wash the boy choy really good. (gardengirl)
very tasty (dukkhaqueen)
Maple baked root vegetables

Mashed potatoes and company

Orange roasted beets and shallots with orange gremolata

Roasted cauliflower with faux choron sauce

Roasted sesame asparagus
great! (gardengirl)
pretty good. nice to have something a bit different than regular roasted asparagus..though it's still my favorite. (AC)
Rosemary lemon potatoes with black olives and sun dried tomatoes

Sauteed green beans with tomatoes and garlic

Sesame broccoli stir fry
added some baked tofu. I used garlic powder instead of garlic (lazy), and didn't use the bell pepper. I also added some crushed red pepper. We had it over rice. It's pretty good, but I expected some more flavor from the hoisin sauce. My sauce was too thin, and cornstarch didn't thicken it up enough, but it didn't matter much. I would just have liked it sticker. An ok dish. (AC)
Way too much sauce for me--I doubled the amount of broccoli, and I still found it overwhelming. The flavor was pretty good, but you just don't need that much of it! (veganrun)
Shredded vegetable fritters
good, but abit time consumiing by hand and so we haven't made them again. (gardengirl)
I enjoyed the taste of these, but I made a note in the margin to use less egg replacer.  I don't recall why I thought that, but there it is written in the book. (peaceablepalate)
Sun dried tomatoes

Szechuan string beans

Watercress walnut stir fry

Going with the grain
Baked polenta with red beans and fresh tomato salsa
good, but we liked it better without the salsa being cooked.  (gardengirl)
I was unimpressed with this dish. It was very so so. (veganrun)
Barley risotto with wild mushrooms and fresh herbs

Brown rice and chickpeas with broccoli rabe
I make this  when I need to throw together a quick dinner, and want something hearty and healthy.  Very few ingredients, but satisfying and very tasty. (peaceablepalate)
Bulgur pilaf with tomatoes, shallots, and mint
Wow! How a recipe so simple can be so tasty? I think it's because I used a lot of vegetable stock powder in the recipe. Anyway! It's amazing for a side dishe. (gathdurwin)
Caribbean rice with red beans and chiles
okay, not something I would make again as written.  I think it would be a lot better if the rice was cooked with coconut milk. (Sweetgeorgiapeach)
Indian spiced quinoa with raisins and pine nuts

Indonesian style rice with tempeh

Lemon risotto with peas and scallions

Not so dirty rice
I wanted something relatively quick for a late lunch, and I decided to make this.  This rice dish is pretty tasty, so easy to prepare, and makes a ton.  Another plus, is that I usually have all of the ingredients on hand.  The only things I changed were to use brown rice instead of white, and I made a little more as I had a bit more of the veggie crumbles and rice to use up.  I added extra of the seasonings to make up for adding more rice and crumbles, and I like food on the spicy side.  Oh, and I also subbed Frank's Red Hot for the Tabasco. (willwolf)
very tasty (dukkhaqueen)
Well, I kind of made this. It's definitely one of those recipes that is open to many substitutions. I used a zucchini instead of bell pepper, the boca chopped instead of crumbles, cayenne sauce instead of tabasco, some fennel seed instead of thyme (don't like thyme), and a jalapeno instead of cayenne. I also used 1 cup of leftover dark beer, plus 1 cup of water to cook the rice. It turned out pretty well. You know, nothing amazing, but it's good. It came out a bit too spicy for my sick nose. I like what the dark beer did to the rice-made it actually look "dirty"! This would be a good size dish for a Cajun meal. A bite of the boca+some fennel=sausagey! (AC)
Pesto polenta with sauteed portobello slices
I've never actually made this whole recipe, but this is my go-to polenta recipe any time I need it. It's absolutely delicious. If I don't feel like making the pesto, I will just chop up some walnuts (the nut I actually use in my pesto), chop up some basil, add olive oil and nutritional yeast, and stir this whole thing into my polenta as it's finishing it's cooking. Short-cut! And still delish! We then fry the polenta pieces after they've set up in the fridge. Sometimes I will make the polenta the night before then fry it up at dinner time. Great way to get dinner on the table fast.(veganrun)
Quinoa and pan fried corn with orange zest and chives

Saffron couscous cake with spring vegetable sauce

Savory amaranth porridge

Spicy jasmine rice with carrots and cashews
My carrots were looking a little elderly, so I used broccoli instead, and it was a good fit.  The cashews made it better than just fried rice, giving it some texture and protein.  I almost added some tofu, and I'm glad I didn't.  My hubby said he wants raisins in it next time, like a biryani, and I'm betting it will be just about perfect then.  As is, it is a good simple recipe, and I would make it again. (sweetgeorgiapeach)
Spicy teff griddle cakes

Walnut crusted millet and celery root croquettes

Universal pasta
Alfredo style fettuccine
didn't like it. it was off (dukkhaqueen)
Buckwheat with buttons and bow ties

Drunken noodles

Fettuccine with red lentil sauce

Fusilli with roasted asparagus, sun dried tomatoes, and pine nuts

Gemelli wth artichokes and yellow pepper rouille

Linguine and oyster mushrooms with gremolata

Linguine with pesto kissed tomato sauce

Linguine with sage and white bean sauce

Mac and "cheese"

Pad Thai
this is sooo basic and sooo good.  we throw it together for a quick lunch. (kelsi)
This recipe was just 'meh'.... I expected more flavor. (LLG)
Pappardelle cacciatore

Penne puttanesca

Pesto paglia e fieno with green and yellow squash

Pesto tossed golden potato gnocchi
I intended to make the Pesto-Tossed Gnocchi, but at the last minute realized that ants had invaded my pantry and colonized my bag of almonds--eek!  So we just ate these with Earth Balance and fresh sage, and they were wonderful.  This was my first time making and eating gnocchi, so I wish the directions had been a little clearer regarding the shape of the little guys.  A diagram or picture would have been very helpful.  Once I got the hang of it, they were fun to make, and I will make these again with the pesto. (SweetGeorgiaPeach)
Potato pierogi with savory cabbage and pear and dried plum compote

Ravioli without borders

Rice noodles and tofu with Asian pesto

Sesame soba noodles

Sweet noodle kugel with apples and almonds

Tahini rotini with broccoli and lemon
Absolutely delish. 5 out of 5 (pixie)
Three flavor pancit

Tofu and vegetable lo mein
It was good; it was really fast to put together, and is a flexible recipe that you can easily substitute vegetables. It calls for napa cabbage, carrots, onion and snow peas, but I'm sure you could use julienned green beans or mushrooms or zucchini. I didn't have the snow peas, but since the carrots were to be grated, I decided to grate broccoli stems to sub for the peas (both green?), and it turned out fine. This dish is a lot llike a noodle dish that we get at a hip fast food chinese restaurant where we pay at least $10. for it including tax and tip. They add some whole cayenne peppers to the oil (the kind you pick out unless you're a fire-eater), and maybe some slivered black mushrooms, and chopped roasted peanuts on top. VP's recipe is pretty inexpensive apart form the oils.  I subbed grapeseed oil for the peanut oil it called for, but I did have the toasted sesame oil. The grapeseed oil was OK, but I think the peanut oil would add a subtle flavor that would make the dish more authentic, and yummy. The spices were light, but I'd rather the spices were understated than overstated. The ginger, garlic, toasted sesame oil and tamari flavor combo rocks. Next time I'm going to make it with the peanut oil and snow peas, maybe pump up the aromatics a bit. This noodle dish would be good paired with the Vegetable Spring Rolls With Spicy Peanut Sauce, on page 44; and if one were very ambitious, maybe the Szechwan Hot and Sour Soup on pg 75. (lilyroze)    
Tuscan style pasta with chickpeas, zucchini, and rosemary
My family most often makes this. (vegandancer)
This was good, although I thought it lacked a little something. I would rate it 4 out of 5. (pixie)
Udon shiitake stir fry with sake and ginger
The taste is very normal. If you want to try it, I suggest you to add more vegetables. (gathdurwin)
Vermicelli, chickpeas, and vegetables with creamy curry sauce
Took a few bites to get used to the coconut flavor, but it won me over. Also need to cut down the curry powder, but apparently I'm a wimp with heat. 4.5 out of 5 (pixie)
Ziti, artichokes, and olives with spicy tomato sauce

The world of beans
Adzuki beans and winter squash saute

Black bean croquettes with yellow pepper coulis

Chickpea and eggplant kibbeh

Chickpea and green bean tagine
Yum! So good with the dried fruits and the almonds. I like it very much. (gathdurwin)
This is an unusual dish, and at first I didn't think I liked it because it was a funny kind of sweet/savoury combo, but then I kept gobbling it down! I increased the green beans, decreased the tomatoes, omitted the sugar and used a combination of dried apricots, cherries, Iranian green raisins and currants for the mixed fruit. I toasted my almonds, which I think was important for textural contrast in the dish. I am not sure I will make it again, but it was a good meal. (blinknoodle)
Cuban style black beans

Mediterranean bean ragout

Middle Eastern lentils and rice with caramelized shallots

Old fashioned baked beans
Awesome! I think these are way better than the recipe in Vegan Table. Plenty of sauce, plenty of flavor. Yum. (veganrun)
Red bean and sweet potato curry
I like this curry because it gives you a different bean (instead of just chickpeas).  Nice mellow curry taste.  The cayenne pepper gives it an unexpected kick. (LLG)
Red bean cakes with creamy coconut sauce
was underwhelmed.  The bean cakes did not have a lot of structure to them and verged on falling apart in the pan. I think that is supposed to be okay since the coconut sauce goes over them.  The flavor was bland.  (jkl)
These ended up being pretty good, but needed quite a bit of doctoring.  The bean mixture was bland, so I added chili powder, braggs, and nutritional yeast.  I should have gone with my instincts and added some bread crumbs, because these were way too gooey.  Anyway, I ended up cooking the hell out of them.  I knew they would fall apart in the pan, so I baked them for about 30 min, then pan fried them.  The frying gave a nice outer crunch, but the patties were still way softer than I prefer.  Frying also added some flavor.  As for the sauce, I thought the scallion flavor completely overpowered the coconut, so I added some shredded coconut and processed it like crazy.  It turned out ok, but I doubt I will make it again. (lotus)
Roasted chichers

Simmered borlotti beans and tomatoes

Smoky refried beans

Three bean dal
really enjoyed it (bcnutrition)
Tuscan white beans with garlic and sage

White bean cassoulet

0 likes

From the stew and chili pot
African sweet potato and peanut stew
Very colorful et delicious, even better the next day! But the peanut flavor isn't very strong. Maybe I will add more peanut butter next time. (gathdurwin)
Absolutely delicious. The peanut flavour is not particularly strong, but I really liked it this way. It is also healthier with only 2 tbsp of PB. I liked the mix of sweet, spicy, creamy and chunky. I used red pepper but green would make it even more colourful. Easy to make. (blinknoodle)
Tasty! Even the kids ate it. Used no onions, more kidney beans and garlic than suggested,  fire roasted crushed tomatoes 'cause all I had, no cayenne and half the amount of cinnamon. Cinnamon in dishes scares me, but I needn't have been scared.  I simmered it until the sweet potatoes were soft and then smooshed a bunch against the pan to thicken the sauce.  In retrospect some cilantro would have been a nice garnish. (jkl)
Anasazi chili with quinoa

Autumn vegetable stew

Backyard barbecue chili

Belgian style seitan stew with dark beer

Black bean and butternut squash chili

Black bean chili with cilantro pesto
we especially like this (vegandancer)
Curried lentils with carrots and peas
This was simple and delicious.  I made it for a Labor day lunch with friends.  The spices filled the house with a wonderful aroma that everyone commented on upon walking in the door.  I used french green lentils and served it over quinoa.  It made a lot, but there were no leftovers.  (lotus)
East coast chili

Farm stand vegetable stew with basil pesto

Indonesian inspired tempeh stew
I liked this. Fairly simple to prepare with good results. I used a leek instead of the shallots, my "large sweet potato" was 4-5 cups ( 500g) and I used the zest and juice from 1 lime. The flavours worked well together - spicy from the chili flakes, sweet from the sweet potato, creamy from the coconut milk with a lightness from the lime and cilantro. I can see the tempeh absorbing a lot of the marinade for leftovers, though. Fresh is best. (blinknoodle)
Marjoram scented artichoke and chickpea stew
i like this. yum! (gingergirlbb)
Moroccan spiced fava bean stew

Orange and thyme scented white bean and sausage chili

Portobello and green bean ragout with madeira

Quick as lightning chili
I'm a little embarrassed to say this is pretty much my go-to chili recipe. It's just so fast and so easy. I make it when I have a brain fart and can't think of anything else to make. It's still pretty good though. I've made it with TVP replacing the burger, and I make it in the crock pot all the time. The salsa is your cheating short cut. All your flavor comes from it, so try to pick a good one.  (veganrun)
Roasted root vegetable chili

Sweet and spicy chili

Tempeh and red bean jambalaya with chipotle chiles

Tempeh goulash
It is a creamy and tangy casserole type thing.  So goooooood.  Calls for vegan sour cream, but I use plain soy yogurt and add poppyseeds. I use the mini lasagna noodles. Good stuff.  Soul food for (people raised) Lutherans.   (sprinkles)
I have three of Robin Robertson's cookbooks and this dish is in all of them.  The recipes are essentially the same with minor variations, so I decided to go with the one from Vegan Planet.  All these years I just assumed the end result of combining tempeh and sauerkraut would be disgusting, but I was wrong!  The end result was quite tasty.  I used vegan sour cream, which I normally don't like, but in this dish I couldn't detect any off taste.  The only thing I would do differently next time is to cut the tempeh into smaller cubes (she recommends 1 inch) so they could absorb more of the sauce. My children didn't love it, and only one of them eats tempeh without complaining.   So I ate their leftovers in addidtion to my own plate in addition to a second helping from the pan.  All I can say is between the fermented soybean cake and the fermented cabbage, it's . . . . not a good dish for date night. (jkl)
Three bean chili

Tofu vindaloo
Even though the Tofu Vindaloo featured two of my least favorite vegetables (green peas and carrots), I loved it.  Next time, I will probably use different vegetables, and maybe the chickpeas she suggests instead of the tofu, and it will be perfect! (Sweetgeorgiapeach)
Tuscan white bean and fennel stew with orange and rosemary

Very veggie chili

West coast chili

Wheat meat stroganoff
very tasty (dukkhaqueen)
Winter squash and burdock root stew

Grilling, sauteing, and stir frying
Cajun spice rubbed tempeh
We really enjoyed this in sandwiches with avocado. I used the spices (or double) with only one package of tempeh. Easy and tasty. (AC)
We loved this!  I used the indicated amounts of spices, but only used one package of tempeh.  I would definitely double the spices if using 2 packages.  I didn't have File' powder, but it turned out just fine.  I served the strips over brown rice with a side of steamed veggies. (lotus)
Garlic and herb marinated vegetable kabobs

Grilled portobellos with rosemary roasted vegetables

Hoisin drenched garlic seitan with baby bok choy

Jerk spiced portobello steaks
Well, I used 2 mushrooms, instead of 4, and didn't think to cut down on the salt! I used these for the recipe with the "nestled" burger, so mine was fine. P's was too salty, and not enjoyable. I guess the spices are ok. It wasn't spectacular. Very easy, though. (AC)
Mahogany eggplant
This was good. I didn't measure the sauce ingredients, and used 1 medium regular eggplant, and three broccoli stalks. I cut my eggplant into cubes, and lightly sauteed it in oil, then added the soy sauce, and I liked it this way. I used white wine vinegar instead of sake, and I think added some other things. I liked it with the broccoli, and on jasmine rice. (AC)
Pan fried tofu and watercress with lemon caper sauce

Pan seared seitan with cremini mushrooms and red wine

Sauteed tofu with shallots, almonds, and amaretto

Shredded seitan with green beans and shallots

Soy encased vegetable patties

Tempeh and sweet peppers with bourbon spiked barbecue sauce
we especially like this (vegandancer)
Tempeh simmered with tomatoes and sauerkraut

Teriyaki glazed tempeh

Three way sesame coated tofu strips with spicy broccoli
Yummy!  I think this may be my favorite sesame tofu recipe.  I initially followed the directions and dredged the tofu in the batter, then rolled in the sesame seeds.  However, I had a problem with the sesame seeds sticking once I put the strips in the fry oil.  So, for the second batch, I mixed the sesame seeds into the batter, combining the two steps.  That worked much better for me.  The spicy broccoli sounds good, but I instead, I served this with garlicky greens and pasta. (lotus)
Unfortunately, I really did not like this. I love tahini, and I like sesame seeds in things, but this was just way too much sesame for me. It was kind of bitter and the texture was too crunchy. The spicy broccoli part was good, but needed a splash of tamari. (sweetgeorgiapeach)
To fu yung

Za'tar spiced bean patties with coconut curry sauce
They are very delicious and the coconut curry sauce that goes with them is also very good. Even though there are two major steps in making the patties they come together very easily and are good to make ahead to fry up at the last minute and they are even good eaten cold the next day. (jkl)
These were really good.  I couldn't find Za'tar, so I used the oregano-thyme-mint mixture and I think it worked fine.  The patties were so easy to work with.  After blending everything together in the processor, they were the perfect consistency and held together really well.  The coconut curry sauce is absolutely delicious.  I used light coconut milk, which made my sauce a little thin, so I thickened it just a little with some arrowroot powder.  It was smooth enough that I didn't need to put it in the blender, probably because I used crushed tomatoes instead of diced.  I served these over raw spinach and will definitely make them again. (lotus)
The global oven
Artichoke and root vegetable gratin

Basil scented fennel and tomato gratin

Black bean and sweet potato enchiladas

Butternut squash and wild mushroom lasagna

Cheesy potato chili gratin

Chili macaroni bake

Eggplant and spinach lasagna

Hot tamale vegetable pie
Very quick, easy, and tasty.  I didn't have any pimentos (yuck), but I diced some red bell pepper and used that, also added a little garlic powder to the mix.  It was a little salty, especially with the pickled peppers, but still excellent.  My hubby and I ate the whole pie between us for dinner.  I will definitely be making this again, using less salt, and next time top it off with some sliced avocado (we didn't eat it topped with salsa or chili, as she suggests, because it was plenty flavorful on its own). (sweetgeorgiapeach)
In a jiffy chili couscous pie

Lasagna primavera

Layered polenta chili casserole

Linguine tetrazzini

Mushroom soy pastitsio

Parmesan style eggplant
I made this and brought it to my riding team's year-end dinner last week. Everyone there fell in love with it! I used a little more garlic and less parsley, and Vegan Rella in place of vegan parm cheese. The sauce stands alone well, too- good for pasta and what not. Def a 5 out of 5 for me (krisa)
Pistachio dusted saffron potatoes

Provencal vegetable quiche

Spring vegetable gratin

Sweet potato gratin with pineapple and coconut milk

Tarragon scented artichoke and wild mushroom strudel

Tempeh and eggplant moussaka

Tofu and kale spanakopita

Tomato basil lasagna spirals

Ultimate shepherd's pie
Another big hit with a large omni crowd. Served it to my strictly meat-and-potatoes family, none of whom realized that there wasn't actually meat in it. I added a rib of celery (sauteed until soft) and brushed the top of the potatoes with a garlic and dill "butter" sauce. (krisa)
Winter vegetable potpie

Simply stuffed
Baked winter squash with Moroccan couscous stuffing

Chicory and cannellini stuffed pasta shells

Crispy triple soy roast with double mushroom sauce

Florentine style tofu manicotti

Jalapeno rice and chili stuffed squash

Orzo stuffed tomatoes with yellow pepper coulis

Pesto stuffed tofu steaks with summertime tomato sauce

Poblanos stuffed with cumin and orange scented rice

Polenta stuffed red bell peppers

Portobello mushrooms stuffed with chipotle mashed potatoes and fried leeks

Salsa spiked chili stuffed chiles

Sausage and fennel cannelloni

Seitan roast with chestnut and cranberry stuffing

Shiitake stuffed sesame potatoes

Stir fried watercress in Japanese eggplants

Stuffed pesto potatoes with fennel compote

Sweet and sour chili stuffed bell peppers

Tomato simmered cabbage packets stuffed with barley and tempeh

Turkish style stuffed eggplant with walnut sauce

Yuba wrapped seitan and vegetable rolls

Zucchini stuffed with corn, tomatoes, and dill
This was good but I thought it was rather time consuming. Seemed to be needing something to give it a kick. 3.5 out of 5 (pixie)
New world pizza
Broccoli rabe and white bean pizza
really enjoyed it (bcnutrition)
Cheesy chili topped pizza

Enriched pizza dough

Focaccia with black olive and rosemary

Freeform caramelized onion tart

Fresh tomato pizza with basil pesto

Pizza bandiera

Pizza bombay

Pizza puttanesca

Pizza with sauteed cabbage and onion

Portobello and shallot focaccia

Roasted eggplant and sesame pizza

Spicy black bean and salsa pizza
really enjoyed it (bcnutrition)
Spicy soy stromboli

Spinach and tofu calzones
Traditional pizza dough
made it with good results (tofuisforlovers)
I use this every time, but always split the dough in half and make two 12" pizzas out of it. I use 1 TB honey as the sweetener, and only let it rise for about 20 mins so it's more chewy. (If you follow the rising instructions it's very soft and bready) (glittermoon)
Thai pesto focaccia

Wild mushroom pizza with garlic and fresh thyme
we especially like this (vegandancer)

0 likes

Sandwiches, wraps,and burgers
Chickpea and avocado muffaletta
Obviously sandwich recipes easily lend themselves to variation, but I pretty much stuck to the directions on this one.  I didn't have tomatoes, so I subbed red pepper slices. I had a jar of pre-made black olive tapenade, so I spread that on the bread and only used green olives in the olive salad. I used a loaf of Cuban bread instead of a round loaf. Gonna have the leftovers for lunch! (lotus)
Curried chickenless salad sandwiches
Cams and I loosely followed this recipe and it's delicious.  We sauteed the crumbled tempeh with some Braggs, and omitted the raisins, almonds, and parsley.  We added a bit more curry powder than called for and added some lemon pepper in addition to the lemon juice.  We used agave instead of sugar.  It's good enough to eat by the spoonful. (lotus)
Fried green tomato po' boys

Great grain and vegetable burgers

Grilled vegetable wraps
They're simple and tasty.  These make an easy, quick meal. (willwolf)
Indian spiced lentil patties with three fruit chutney

No egg salad sandwiches
Although I didn't use this recipe specifically, I have made this before, and it's good! (AC)
Never used this exact recipe but it's almost the same as the one I use and everyone loves.  I pan fry the tofu til lightly golden and this version doesn't cook it at all. (glittermoon)
Pan bagna
I made it  late last night, let it sit in the refrigerator overnight, and am eating this right now for lunch--it's super delicious!  I love that this recipe is so easy to throw together; nearly everything is jarred/canned, making this very quick to make.  I used leftover pesto that I had from the VWAV recipe.  Everything else is easy peasy--canned cannelini beans, jarred roasted red peppers, jarred green olives, jarred marinated artichoke hearts, fresh sliced tomato, a bit of salt and pepper, and some balsamic dressing (I used bottled TJs Tuscan Italian Dressing with Balsamic Vinegar).  I did have to use a round loaf of sourdough, as I couldn't find a round loaf of just plain Italian bread.  I look forward to making this again in the future.  I think this would make a perfect summer meal.  Oh, and for anyone who doesn't have the book, here is the recipe as posted online by the author:  http://www.globalvegankitchen.com/SampleRecipes_VP.html  (scroll down past the first recipe) (willwolf)
Portobello fajitas

Seitan reuben

Soy meets grill tortilla wraps with green apple salsa

Stuffed mushroom burgers
I did the jerk portobello steaks, and used those for this. The spices gave a nice flavor to the burger, but I don't think both are needed at the same time. It was a little much. (AC)
Tacos in no time

Thai peanut burger wraps
really enjoyed it (bcnutrition)
fantastic!  They fell apart, but that's ok since the recipe says to cut them in pieces to fit in the flatbread.  I used 2 jalapenos instead of the bell pepper, so they were a little spicy, but not too hot for my 3-year-old to eat.  Hubby & I ate ours with peanut sauce and some Go Chu Jang sauce. The Spicy Peanut Dipping Sauce that was supposed to go with the wraps was waaaay too salty.  I didn't even put in the whole 1/4 c of tamari, and it was too much.  I had to double up on the other ingredients to make it edible.  I used lime juice instead of the vinegar, and added some minced ginger.  After those changes, though, it was great.  Since we had so much left over from the wraps, we dipped steamed broccoli in it.  (SweetGeorgiaPeach)
These burgers taste AMAZING, and the combination of flavors is perfect.  I always use seitan instead of tofu and they turn out great.  As someone else mentioned, they fall apart easily when cooking but I'm willing to overlook that. (icephrosty)
The ultimate veggie burgers
really enjoyed it (bcnutrition)
Three bean burritos

Three nut burgers

Tuna free sandwich filling
I just use mashed chickpeas and mayo, sometimes a fishy seaweed, but kelp is not my favorite choice. I like strong Nori.  (glittermoon)
Breads
Banana split tea bread
mmmm..the texture of this one was really awesome. A perfect "tea bread." (tofuisforlovers)
Cumin scented sesame flatbread
turned them into tortillas! I didn't have sesame seeds..so I started making them and sprinkling them with the cumin...but then I realized I just wanted to do "plain" tortillas. They are better than other tortillas that I've made. (AC)
Really good, really simple. My boyfriend is in love with this! I make it when i make Indian Food (instead of yeast naan). I make it with and without the sesame seeds. I think I might like it a little better without them, because they can burn. (veganrun)
Irish soda bread
a staple for a while, based on the simplicity of the recipe, and how basic it is: it goes with every meal! (tofuisforlovers)
Maybe I just don't like Irish soda bread, because I didn't like the JOVB one either. I liked this one more, because it wasn't sweet. It didn't take near 45 minutes, and was getting too done on the top, but not totally done inside. It's just pretty bland, which is to be expected from the ingredients. It was easy...(AC)
Molasses bread with walnuts and raisins
wonderful. Seriously. (tofuisforlovers)
Potato bread with chives

Pumpkin biscuits

Rustic peasant loaf with black olives and sun dried tomatoes

Skillet cornbread with smoked chiles
good, though I didn't make it in the skillet.  (tofuisforlovers)
It's a good cornbread! It's more savory (it has chipotles), but still has a bit of sweetness. I used agave instead of maple syrup, and didn't have any corn to add. I didn't measure the chipotles, but didn't want to add too many for fear of overpowering the bread, so it could use some more chipotle, and the corn would be good. It has a great texture, and nice top. I liked making it in the skillet. (AC)
Spiced apple walnut muffins

Three seed lemon tea bread

Whole grain herb bread
Another easy, simple, tasty recipe. It's not going to knock your socks off, but if you're looking for a recipe for really basic bread to go with anything, this is it. Use whatever herbs you have on hand--everything I've tried so far tastes good. (veganrun)
Zucchini tahini bread

Dessert heaven
Asian pear tart with toasted almond crust and orange ginger glaze

Banana swirl cheesecake

Brandy apple pie

Chocolate macadamia clusters

Chocolate pudding parfaits

Chocolatey peanut butter brownies
really good, although I make them with almond butter and almond flavoring instead. (vegandancer)

Creamy whipped topping
Disgusting. Don't even think about it. (glittermoon)
Date and cashew nut truffles

Dairy free double chocolate ice cream

Dairy free plain vanilla ice cream

Double espresso affogato

Five spice chocolate layer cake

Fresh peach crisp with almond butter cream

Fresh peach sorbet

Frozen coconut thaiphoon with mango, lime, and peanuts

Key lime cheesecake
Not for omni! It tasted almost like cheesecake after two days, but it is more like a tofu pie, and it's not even low calorie! Sooo much sugar. Will not make again. (glittermoon)
Mango coconut bread pudding

Mom's best chocolate chip cookies only better
Blah. Sooo greasy. It was palatable the next day, but barely. Gross. (veganrun)
I was SO surprised to see that someone didn't like these!  They're my favorite chocolate chip cookies I've ever eaten in my life, and they come out perfect every time!  I've subbed agave nectar for the maple syrup and they still come out fine, but with the maple syrup is definitely best. (leslovesveggies)
Orange scented almond biscotti

Pumpkin rum couscous cake
Awful. But I hate apple juice and don't like tofu that much either. Next time I would try soymilk instead of apple juice and maybe just omit the tofu. The idea of the pumpkin and couscous as a cake is brilliant and it was a very filling, nutritious desert. And I always love a no-bake desert. (glittermoon)
Red, white, and blueberry cobbler

Strawberry topped cheesecake

Smoothies, shakes, and other quenchers
Almond milk

Ambrosia breakfast smoothie

Berry delicious smoothie

Cantaloupe tonight melon smoothie

Chocolate banana shake

Creamsicle redux

Creamy cashew cardamom shake

Luscious lemon cranberry cooler

Make mine mocha

Mango tango smoothie

Peaches and "cream" smoothie

Rum soy nog

Sorbet frappe

Spiced pumpkin smoothie

Tropical paradise quencher

Tutti fruitti smoothie

Don't skip breakfast
Apple cinnamon french toast
really enjoyed it (bcnutrition)
Bagels for breakfast spread (savory)

Bagels for breakfast spread (sweet)

Couscous breakfast cake with pear and dried plum compote

Flax berry pancakes
really enjoyed it (bcnutrition)
Maple cinnamon oatmeal with slivered almonds and dried cranberries

Maple pecan french toast

Pan seared breakfast mushrooms

Pear and dried plum compote

Pumpkin pie pancakes
Delicious!! It's the one recipe I've made in a long time that I did not have to modify at all. Perfect! (glittermoon)
Savory spinach bread pudding

Skillet vegetable hash

Soy salsa breakfast wraps

Soy sausage breakfast casserole

Spanish tofu omelete

Spiced banana pancakes
We didn't really like these. They were probably the worst pancakes I've made. I did use one extra banana, so I did 2 mashed, and 2 whole. I didn't bother with the blender, because you can mash bananas very easily..I'm sure the extra sliced banana weighed them down, but they just weren't good, overall. They were difficult to work with, heavy, and kept falling apart. The flavor was fine, it was just an annoying process. I won't try them again. (AC)
I use one mashed banana in the pancakes and do not add the additional 2. With three bananas they were overwhelmingly sweet. Everything else is great and I make them often. (glittermoon)
Spicy soy and vegetable scramble

Spicy sweet potato hash

Tomato zucchini frittata

0 likes

Parmesan style eggplant- I made this and brought it to my riding team's year-end dinner last week. Everyone there fell in love with it! I used a little more garlic and less parsley, and Vegan Rella in place of vegan parm cheese. The sauce stands alone well, too- good for pasta and what not. Def a 5 out of 5 for me.  ;)b

Ultimate Shepard's Pie- Another big hit with a large omni crowd. Served it to my strictly meat-and-potatoes family, none of whom realized that there wasn't actually meat in it. I added a rib of celery (sauteed until soft) and brushed the top of the potatoes with a garlic and dill "butter" sauce.

0 likes

Spiced banana pancakes

-We didn't really like these. They were probably the worst pancakes I've made. I did use one extra banana, so I did 2 mashed, and 2 whole. I didn't bother with the blender, because you can mash bananas very easily..I'm sure the extra sliced banana weighed them down, but they just weren't good, overall. They were difficult to work with, heavy, and kept falling apart. The flavor was fine, it was just an annoying process. I won't try them again.

0 likes

pad thai

this is sooo basic and sooo good.  we throw it together for a quick lunch.

0 likes

Traditional Pizza Dough: I use this every time, but always split the dough in half and make two 12" pizzas out of it. I use 1 TB honey as the sweetener, and only let it rise for about 20 mins so it's more chewy. (If you follow the rising instructions it's very soft and bready)

No-Egg Salad Sandwich: Never used this exact recipe but it's almost the same as the one I use and everyone loves.  I pan fry the tofu til lightly golden and this version doesn't cook it at all.

Tuna Free Sandwich Filling: I just use mashed chickpeas and mayo, sometimes a fishy seaweed, but kelp is not my favorite choice. I like strong Nori.

Key lime cheesecake: Not for omni! It tasted almost like cheesecake after two days, but it is more like a tofu pie, and it's not even low calorie! Sooo much sugar. Will not make again.

Pumpkin Rum Couscous Cake: Awful. But I hate apple juice and don't like tofu that much either. Next time I would try soymilk instead of apple juice and maybe just omit the tofu. The idea of the pumpkin and couscous as a cake is brilliant and it was a very filling, nutritious desert. And I always love a no-bake desert.

Creamy Whipped Topping: Disgusting. Don't even think about it.

Spiced Banana Pancakes: I use one mashed banana in the pancakes and do not add the additional 2. With three bananas they were overwhelmingly sweet. Everything else is great and I make them often.

Pumpkin Pie Pancakes: Delicious!! It's the one recipe I've made in a long time that I did not have to modify at all. Perfect!

I use this book a lot for ideas, but I don't typically like her flavor combinations.

0 likes

Scallion pancakes with sesame seeds
Really good! As I was making them, I didn't know if they would be worth the work, and they didn't seem like they would be that flavorful, but they are tasty. I was happy to be able to do the food processor method, because I got my larger processor not too long ago, and it was really easy. I do think the 1 cup water is too much, and I didn't let mine rest for the full 30 minutes. I used whole wheat pastry flour. Oh, and I made 4 medium/large pancakes instead of the 2 giant ones. Really great with the sauce.

Ginger lime dipping sauce
I was sure that I had a lime, but I guess I only bought lemons. It was really, really good, though. I didn't measure, but probably got pretty close to the measurements...except the 1/2 cup of soy sauce (I don't think I used that much..seems like a lot). I also did sriracha instead of the flakes. This came out better than I was expecting. Really flavorful!

Balsamic glazed carrots and kale
I only had 3 carrots, so I used about 1/2 a huge kale bunch. It still made a lot. I did pepper flakes instead of cayenne. I didn't boil the kale with the carrots, because it doesn't need to cook that long. I just parboiled the carrots, then added the kale, and the rest of the stuff. Pretty good. Up there with good kale recipes.

0 likes

Ginger Scented Vegetable Pot Stickers
These are absolutely amazing. Very worth the effort. However, you have to use way less filling than the recipe calls for, or else they fall apart. I think I used a teaspoon of filling, and it was perfect. The ginger flavor really comes through.

Sesame Asparagus Sushi Rolls
Since this was my 1st vegan cookbook, this is the first sushi recipe I ever tried and I go back to it time and time again. No matter what filling I'm using, I use this recipe to figure out my rice and seasoning for rice. It's a winner. If I remember, I think the recipe makes way more sushi than it says it does.

Miso Soup with Tofu and Baby Spinach
I make this all the time. It's so incredibly easy and the taste is amazing. It doesn't taste easy or quick. I add lots of different things to it, depending on what I have. It's good with any green, especially kale. I've made it with rehydrated dried shiitakes, and that was amazing. This recipe is a go-to when I'm in a hurry.

Thai Style Coconut Soup
I've only had coconut soup at a restaurant once, but I think this recipe mimicked that flavor perfectly. It's a fantastic mix of sour, sweet/creamy and spicy. An amusement park for your tastebuds!

Asian Noodle Salad with Spicy Peanut Sauce
So delicious! I like that it's a cold salad, so you can make it the night before you whenever you need ahead of time, and it's just sitting in there waiting for you, gaining more flavor! Make this!

Sesame Broccoli Stir fry
Way too much sauce for me--I doubled the amount of broccoli, and I still found it overwhelming. The flavor was pretty good, but you just don't need that much of it!

Baked Polenta with Red Beans and Fresh Tomato Salsa
I was unimpressed with this dish. It was very so so.

Pesto Polenta with Sauteed Portobello slices
I've never actually made this whole recipe, but this is my go-to polenta recipe any time I need it. It's absolutely delicious. If I don't feel like making the pesto, I will just chop up some walnuts (the nut I actually use in my pesto), chop up some basil, add olive oil and nutritional yeast, and stir this whole thing into my polenta as it's finishing it's cooking. Short-cut! And still delish! We then fry the polenta pieces after they've set up in the fridge. Sometimes I will make the polenta the night before then fry it up at dinner time. Great way to get dinner on the table fast.

Old fashioned Baked Beans
Awesome! I think these are way better than the recipe in Vegan Table. Plenty of sauce, plenty of flavor. Yum.

Quick as Lightning Chili
I'm a little embarrassed to say this is pretty much my go-to chili recipe. It's just so fast and so easy. I make it when I have a brain fart and can't think of anything else to make. It's still pretty good though. I've made it with TVP replacing the burger, and I make it in the crock pot all the time. The salsa is your cheating short cut. All your flavor comes from it, so try to pick a good one.

Cumin scented sesame flatbread
Really good, really simple. My boyfriend is in love with this! I make it when i make Indian Food (instead of yeast naan). I make it with and without the sesame seeds. I think I might like it a little better without them, because they can burn.

Whole Grain Herb Bread
Another easy, simple, tasty recipe. It's not going to knock your socks off, but if you're looking for a recipe for really basic bread to go with anything, this is it. Use whatever herbs you have on hand--everything I've tried so far tastes good.

Chocolately Peanut Butter Brownies
Pretty good, although I like some brownie recipes on VW better. This has peanut butter, so that makes it a tiny bit more desirable. Texture was maybe a little doughy, but not overly so.

Mom's Best Chocolate Chip Cookie, only better
Blah. Sooo greasy. It was palatable the next day, but barely. Gross.

0 likes

Veganrun ... what do you use for the wrap on the vegan potstickers.  I have a great recipe with a vegan filling, but it calls for vegan wonton wraps (which I cannot find anywhere ... they all have eggs).  I used to love these when I was still lacto-ovo!  I used to just steam them as dumplings.

0 likes

Veganrun ... what do you use for the wrap on the vegan potstickers.  I have a great recipe with a vegan filling, but it calls for vegan wonton wraps (which I cannot find anywhere ... they all have eggs).  I used to love these when I was still lacto-ovo!  I used to just steam them as dumplings.

Okay, I had to go back and look in the cookbook, and the last time I made these was over a year ago, and I was lacto-ovo then. Sooo, I'm not going to be any help. I probably used a non-vegan product there. Sorry I am not of service! I didn't realize most wonton wrappers weren't vegan...now I am going to go on the hunt for vegan ones!

0 likes

Veganrun ... what do you use for the wrap on the vegan potstickers.  I have a great recipe with a vegan filling, but it calls for vegan wonton wraps (which I cannot find anywhere ... they all have eggs).  I used to love these when I was still lacto-ovo!  I used to just steam them as dumplings.

Not VeganRun, but look for Dynasty brand wonton wraps in produce department of regular grocery stores.  A couple chains near me carry them.

0 likes

Thank you for the reply Veganrun

Willwolf, thanks for the tip, I will look for those!

0 likes

Veganrun ... what do you use for the wrap on the vegan potstickers.  I have a great recipe with a vegan filling, but it calls for vegan wonton wraps (which I cannot find anywhere ... they all have eggs).  I used to love these when I was still lacto-ovo!  I used to just steam them as dumplings.

Not VeganRun, but look for Dynasty brand wonton wraps in produce department of regular grocery stores.  A couple chains near me carry them.

Thanks for the tip. I started looking at different brands yesterday and hadn't found one yet.

0 likes

Blushing Guacamole : It's ok, but not more. I prefer the traditional recipe of guacamole.

Indian-Spiced Lentil Soup: I like it very much. The mix of indian spices are good! Nevertheless, the next day, there was pratically no more liquid in the soup, so it's better to eat it the first day.

Five-Spice Moroccan Couscous Salad: Oh my God! This is sooo amazing. It's by far my favorite couscous salad! Next time, I will add more vegetables to make the salad more colorful

Basic Brown Sauce: It's extremely fast (in 2 minutes, the sauce is ready) and so useful. You can use it everywhere.

Broccoli Rabe with Figs, Garlic and Pine Nuts: Pretty good. I used dried figs instead of fresh. Fast recipe.

Bulgur Pilaf with Tomatoes, Shallots and Mint: Wow! How a recipe so simple can be so tasty? I think it's because I used a lot of vegetable stock powder in the recipe. Anyway! It's amazing for a side dishe.

Udon-Shiitake Stir-Fry with Sake and Ginger: The taste is very normal. If you want to try it, I suggest you to add more vegetables.

Chickpea and Green Bean Tagine : Yum! So good with the dried fruits and the almonds. I like it very much.

African Sweet Potato and Peanut Stew: Very colorful et delicious, even better the next day! But the peanut flavor isn't very strong. Maybe I will add more peanut butter next time.

0 likes

I just got this from the library and so far I have tried two recipes.  I have many, many more bookmarked, though, so I will keep y'all posted.
The Caribbean Rice with Red Beans and Chiles was okay, not something I would make again as written.  I think it would be a lot better if the rice was cooked with coconut milk.
Even though the Tofu Vindaloo featured two of my least favorite vegetables (green peas and carrots), I loved it.  Next time, I will probably use different vegetables, and maybe the chickpeas she suggests instead of the tofu, and it will be perfect!  I made the Naan from Joy of Vegan Baking to go with it, and it was well-received by my omni husband.

0 likes

Made a couple more recipes:
The Thai Peanut Burger Wraps were fantastic!  They fell apart, but that's ok since the recipe says to cut them in pieces to fit in the flatbread.  I used 2 jalapenos instead of the bell pepper, so they were a little spicy, but not too hot for my 3-year-old to eat.  Hubby & I ate ours with peanut sauce and some Go Chu Jang sauce.  ;)b
The Spicy Peanut Dipping Sauce that was supposed to go with the wraps was waaaay too salty.  I didn't even put in the whole 1/4 c of tamari, and it was too much.  I had to double up on the other ingredients to make it edible.  I used lime juice instead of the vinegar, and added some minced ginger.  After those changes, though, it was great.  Since we had so much left over from the wraps, we dipped steamed broccoli in it. 
I intended to make the Pesto-Tossed Gnocchi, but at the last minute realized that ants had invaded my pantry and colonized my bag of almonds--eek!  So we just ate these with Earth Balance and fresh sage, and they were wonderful.  This was my first time making and eating gnocchi, so I wish the directions had been a little clearer regarding the shape of the little guys.  A diagram or picture would have been very helpful.  Once I got the hang of it, they were fun to make, and I will make these again with the pesto.

0 likes

Sounds good!

0 likes

Scallion Pancakes with Sesame Seeds

Really easy to make, and lots of flavor from just a few simple ingredients.  I made 4 smaller (but still pretty big!) pancakes instead of the 2 big ones, and everyone fought for the last one!  Even my 3-year-old ate all of his pancake.  I will be making these again as soon as i get more scallions.

Ginger-Lime Dipping Sauce

I made this to go with the pancakes, and it was good.  I didn't use all of the soy sauce called for, and it was still a little salty for me (I love salty foods, but apparently not as much as Robin Robertson).  My hubby loved it, but my son did not.  It was pretty good over plain rice.

Spicy Jasmine Rice With Carrots and Cashews

My carrots were looking a little elderly, so I used broccoli instead, and it was a good fit.  The cashews made it better than just fried rice, giving it some texture and protein.  I almost added some tofu, and I'm glad I didn't.  My hubby said he wants raisins in it next time, like a biryani, and I'm betting it will be just about perfect then.  As is, it is a good simple recipe, and I would make it again.

0 likes

Thai peanut burger wraps - These burgers taste AMAZING, and the combination of flavors is perfect.  I always use seitan instead of tofu and they turn out great.  As someone else mentioned, they fall apart easily when cooking but I'm willing to overlook that.

0 likes

Pages

Log in or register to post comments