The official Vegan with a Vengeance recipe review! (to be updated)
I had some help from Ponycakes! this time. Add your reviews for VWAV here, or http://vegweb.com/index.php?topic=22979.0, and I'll add them to the compilation.
Asparagus and Sun dried Tomato Frittata:
thats good stuff! yumm! (bp)
I've never made a successful tofu scramble, and this was so so good. I made an asparagus, mushroom, and black olive version, and loved it! I left out the thyme, but added some herbs de provence, dried basil, onion powder, and chili flakes. My first piece fell apart, but I wasn't all too careful handling it. It doesn't really matter, anyway. It had set, though. It is gooood. (AC)
This is a good recipe, though I've found out through trial and error that if you use superfirm tofu, it turns out kinda dry. Definitely use waterpacked tofu for this! (sb)
This is absolutely perfect. I didn't change a thing about it, and we absolutely loved it. The only problem I had with it is that I need to double the recipe next time--serves 2, no leftovers! (veganrun)
Broccoli and olive
Baking Powder Biscuits and White Bean Tempeh Sausage Gravy:
It is really good! Very sausage like. First you make the Tempeh Sausage Crumbles -- which are good alone & like she said, would be good with lots of other things. Next you make the 'gravy' & add it to the crumbles & heat through. The fennel in the crumbles really helps give it a sausage flavor & the crumbled tempeh is pretty similar to crumbled sausage. Howe'ver, I did use quite a bit more veggie broth in my gravy recipe than she calls for. While processing the white beans in the food processor I used 1/2 cup broth (instead of 1/4 cup) & when heating the gravy with the crumbles I added another 1/2 cup of broth. Overall, a very satisfactory recipe & way less processed food than the GimmeLean sausage gravy that I've made in the past. Different, but still very good! My biscuits taste good but they are very flat.(lezly)
had flat biscuits. I had new baking powder and my oven was well heated. I think it's just the recipe. I did like the flavor of the dish though. I asked my meat eating husband to rate it, and he said that if I made it 3-4 times per week he would be happy. (vegan1)
I used the biscuit recipe when I couldn't find my usual one, and they turned out ok. Needed some zazz, and were kinda flat. Maybe I won't roll them out as thin next time. (ponycakes)
I made this once, and the biscuits definitely need more fat in them. They came out kinda dry, but I was surprised at how much I enjoyed the gravy. (sb)
I didn't end up making the gravy (but I intend to soon...it sounds YUMMY) but I did make the biscuts because my little sister wanted strawberry shortcake...and the biscuts were great! Nice and fluffy...they raised so nicely! My mum was a little jealous because she can never get BP biscuts to raise XD *giggles* (dannibazaar)
Great taste but they didn't fluff up. It's probably my fault for overworking the dough. (berryraw).
(biscuits) I am still completely at a loss as to wtf a biscuit is if it's not a scone. I don't have 'shortening' so just used my olive oil spread for both the margarine and the shortening and I think it worked fine. I also used wholemeal flour. And call me lazy or something, but I don't see the point in rolling out dough and cutting shapes when a blob will taste just the same, and we like ugly food in our house so that's what we had. My husband really liked these and I thought they were pretty good, standard scones . Would make again. (oww)
Delicious! I used to love biscuits and gravy when I was younger - I tried to make it a few years ago with the Morningstar Crumbles and it wasn't very good - but this was awesome! This will definitely be a christmas morning staple! Oh, I didn't add the sage to the gravy like I was supposed to - didn't have any and I don't think I like sage anyway....and I didn't roll the biscuits out - I just plopped them onto the cookie sheet - and they turned out lovely! (erinmonster)
These biscuits are great! I thought they'd be meh, but they are some of my faves. I had to use oil for the EB, so they'll probably be better next time. Very easy. I just semi-shaped mine, and dropped them on the sheet. The flavor is really good, and texture is fluffy. Light and fluffy. I made 11, and baked for about 13 mins-might bake an extra min. next time. I really like the tempeh sausage, but had to modify the gravy. Used chickpeas instead of white beans, and just smashed them. I had to add a lot of extra liquid, and it was still very chunky. I don't think I'd bother with the actual gravy again. (AC)
i just made the biscuits (i had some left over mushroom gravy i needed to eat). they were really nice. didn't rise as much as i was expecting and could maybe use some herbs, but still something i would make again. i also just cut the dough into 12 square pieces using a pizza cutter, which seems a lot easier. (thirteenblackbirds)
I used the biscuit recipe from How it All Vegan. Because i had neither Margerine nor shortening. BUT the gravy was loooovely! My BF at the time really didnt like tempeh, but he ate it all up in this recipe. I had no idea what biscuits and gravy is (im in the uk) and so ended up watering down the gravy to make it thinner, i had no idea its meant to be thick on biscuits! I loved it though. Definitely make again as a treat! (vanilladoe)
Banana Pecan Pancakes:
really good (lapetitepoire)
These come out fluffy, banana-y and downright delicious. I was craving banana bread, but didn't want to wait an hour to that shit to cook so I made these instead. A heavenly midnight, drunken snack! Sometimes, I add whiskey, brandy or rum into the batter because that's how I roll. See also: Amaretto. (sb)
Yum! You really have to like banana, but these are great. I usually end up adding walnuts instead of pecans. (icephrosty)
These were more banana-y than the banana pancakes from Vegan Brunch (so they were better!). They're pretty good, but I still like the recipe on vegweb better. (fb)
These were awesome! They tasted like banana bread, only quicker and easier. I thought the texture was great, and nothing was too sweet or overpowering. Great mix of flavors. I ran out of pecans and did half pecans half walnuts, and this was delish. My bf loves chocolate chips, so I put some chips in his pancakes, and he then covered the whole thing with peanut butter. Got that combo? Banana, pb, and chocolate. Of course I sampled, and of course it rocked. (veganrun)
These are good. I love the flavor (I used 3 bananas); not too bananay, everything in balance. The texture is not my favorite, because I have trouble getting the middles to completely cook when I use bananas. They were better than most banana pancakes, though, and my batter wasn't too thick. Perfect pancakes still win! (AC)
These are definitely pancakes for the banana bread lover. J gobbled them up. I love how there's no added sugar to these and they're still sweet and yummy. Mine turned out quite moist in the middle, but otherwise were perfect. I left out the pecans because I didn't have any and used maple extract instead of vanilla. A good pancake treat! (berryraw)
just okay... mine came out a little too dense. (thirteenblackbirds)
Breakfast Veggie Chorizo:
made alongside scrambled tofu, and ate wrapped up in corn tortillas...quite yummy (nancyk212)
This is good, but I think it needs some slight tweeking in the spices. Maybe add some hot paprika and a little more cumin. Could use a touch more heat, but that may be because I like a lot of heat in my food. (sb)
Chocolate Chocolate Chip Pancakes:
These make a great dessert when topped with vanilla ice cream. My husband loves them for breakfast, but they're a little too sweet for me. (icephrosty)
These things are so good. I eat them for breakfast when I want to bake cupcakes for breakfast. They are sweet, moist, chocolatey and downright sexy. Serve with a homemade strawberry sauce and your partner will forever be paying you in oral sex. (sb)
These are good! P doesn't really like pancakes, but he said these are his favorite pancakes, ever. That's pretty good. I did accidentally add another tsp of baking powder, and that might account for the slight dryness. I used blueberry syrup for the maple, and some blueberry on top. They are slightly bitter at first, then sweet and good. They weren't TOO sweet for breakfast, either. Good! I used ww pastry flour. I also want to recommend the extra 1/4 cup of soymilk. I just used a cup, and I think that's why they were slightly dry! (AC)
I liked these. I'd always been disappointed by chocolate pancakes - they're always vaguely chocolate flavored, but nothing that parallels with chocolate desserts or anything. These were different; they were richer, but still a breakfast type food. I'd make them again, except maybe without the chips, because they always tend to stick to the pan. (fb)
Not as rich as you might think, but that's not a bad thing. They're really not overly sweet. I actually only put chocolate chips in half of the recipe, and without the chips they were nice, but not too decadent. We covered them in peanut butter, and this was super. (veganrun)
Coconut Pancakes with Pineapple Sauce:
Great! My mom added macadamia nuts on top. (ponycakes)
I make these when people tell me they like pancakes. They are usually impressed with them. I like adding some almond or hazelnut extract to the batter because I think it adds a nice dimension. (sb)
I love love love coconut, and, consequently, enjoyed these. We didn't think they were super dooper coconutty though, and they were a little stodgier I think than our usual pancakes. Would make again, but not as a regular feature. (oww)
we didn't like these, although i made some changes... for the sauce, i used tapioca flour instead of arrowroot powder and pureed the chunks a little bit with an immersion blender. my husband, who likes pineapple a lot, didn't care for the sauce either. The pancakes themselves were alright. the texture was okay (slightly dense), the coconut flavor was good, but a little too much nutmeg for my taste. i also had to add more soymilk but that may have been b/c i used white whole wheat flour. (thirteenblackbirds)
(Did not make the pineapple sauce) I thought these were good, but I would have liked even more coconut flavor. I subbed in half coconut milk for the non-dairy, but this made the cakes too thick and dense. So, I think next time I won't use the coconut milk but add lots of coconut extract. A nice change of pace from regular breakfast flavors, though. (veganrun)
one of my staples (cali)
one of my favorites (hopfrog)
awesome. My daughter claimed it was the best French toast she had ever eaten. (cali)
about died! it was great. it really reminded me of what i remember french toast being like, but it's been a good year since i've had it. (bp)
truly excellent! We've made it the last four Saturdays with the week-old stale bread. (hopfrog)
I've been wanting to make it for a while, but I only wanted to make a few pieces , so I had to estimate the batter ingredients. It probably didn't turn out perfectly, for that reason, but it was still surprisingly really good! I used EB to cook them in, and my baguette was still pretty fresh, so it probably soaked up more of the EB...before it could all cook evenly. It had just enough of the right texture, though. Slightly crispy on the outside, and chewy inside. (AC)
My favorite french toast recipe - it's just about perfect! (icephrosty)
Of course this wasn't totally like french toast, but I enjoyed it. The batter stuff was absorbed & stuck well (the batter for the banana rabanada and pumpkin french toast in Vegan Brunch had some tendency to come off because it was so sticky). It was pretty greasy, but in a good greasy-breakfast way. (fb)
way easy and super good - reminded me of diner french toast. i was leery of the recipe not calling for any vanilla but i just went with it for the first time around & i liked it alot, even though i think ill add vanilla next time cus it couldnt hurt. i made one piece extra thick and sliced it thru halfway and stuffed it with thinly sliced apples and some peanut butter. it was as amazing as you'd think it'd be. (ppc)
a favorite. (peaceablepalate)
OH MY! I thought this was such a mindblowing recipe. tasted just like eggy bread to me. I have this with a drizzle of agave/maple syrup when i have this. (vanilladoe)
Ginger Pear Waffles:
I think the ginger flavor in these may have slightly overpowered the pear, but I was drunk when I made these so it could have been my fault. I am going to buy a new waffle maker soon, because my waffles always come out rubbery and I want crispy, gigantic belgian waffles (sb)
I really liked these waffles. The pear aspect wasn't really noticeable (but I used apple juice instead of pear juice). But the ginger was great - it was spicy, but not so much that it was like strong gingerbread. It's not so heavy on that flavor that it would only be for the holidays. (fb)
these are fabulous. among our favorite waffles. i used white whole wheat flour, apple juice, and I cut back just a little on the ginger. (thirteenblackbirds)
Herb Roasted Potatoes:
very versatile and could definitely go with a breakfasty dish or with dinner. they were quite easy, to boot. the only problem was that the onions burned, but after i transferred everything into one pan it was fine. (curiale)
This is a good basic recipe. It's fun to add orange juice/zest and serve them for breakfast. (sb)
Roasted potatoes of many variaties are one of our staples, but I wanted to try this different method. It didn't go very well for me! My potato liquid/oil was running off the pan, and smoking, and the seasoning didn't come through as much as I like. Anyway, I tried it and I'll stick to the usual. (AC)
Love them! It's a pretty basic recipe, but delicious nonetheless. I love the onions in it! Baked onions are delish. (dannibazaar)
Very good. It stuck to the tin foil which is not her fault and I cut back on 8 minutes of cooking time or they would have burned. (tweety)
Lemon Corn Waffles with Blueberry Sauce:
My dad is really into citrus-y things, so I made these for him once. The flavor was good, but they really needed some more flour because the first ones were really weird and didn't cook right. (ponycakes)
I made these tonight for a late dinner, and they're super delicious as I knew they would be! I've had my eye on this recipe ever since I got this book, but I've never got around to making them until tonight. I'm not really big on pancakes/waffles in general, as I'm more of a tofu scramble/biscuits n gravy kind of gal; however, these are undeniably tasty. I did not make the accompanying Blueberry Sauce, as I had no blueberries. I did have a bottle of TJs wild maine blueberry fruit sauce that I topped my waffle with, while my boyfriend just did regular maple syrup with his; either way you top these, they're fantastic! **One note--I did find the waffle batter for these to be much thinner than your usual waffle recipe batter. I debated whether or not I should add a bit more flour. I decided to go with the recipe as written (except for one minor change--I used part whole wheat pastry flour and part all-purpose unbleached flour) and was just extra careful when filling the iron so as not to overflow. Everything worked out perfectly, and the recipe turned out gorgeous, golden waffles. I got 6 large Belgian-style waffles from this recipe. For those of you who don't have this cookbook yet, here's a link to the recipe as posted on PPK, the author's website: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=181 (willwolf)
The flavor of this recipe is amazing. I love lemony things and it definitely worth zesting 2 whole lemons for this, plus they're not too sweet. The first three waffles I cooked turned out very crispy, almost like a crunchy cereal or like they were deep fried - yes, that crispy- but they came off of the iron with only a little prying. Then I cooked two more that stuck to the iron so badly I had to scrape them out on both sides.My sister decided to salvage the batter by trying it as pancakes in her cast iron skillet and they turned out fabulous! I blame myself and the iron for the waffles sticking and being so crispy - the iron sucks and I used whole wheat flour. Anyway, these were kind of labor intensive but I might try this again with a new iron or just make them into pancakes for a special treat. We didn't make the blueberry sauce and mostly just ate them plain or with some of the leftover soy yogurt. (berryraw)
Oatmeal Banana Raisin Waffles:
They were very much like banana bread waffles. We put walnuts in some and raisins in others. I liked the walnuts better. (robinmc)
just ok. But then I used the same batter and made them into pancakes and they were great. I don't know why they tasted different, but they did and we loved them. Like oatmeal raisin cookies...(vegan1)
(without raisins, didn't have any around) and they were also great. (nancyk212)
These weren't very banana-y, but they worked as waffles (fluffy, didn't stick). This would be an easy and tasty way to feel healthier while eating waffles, but it's not, say, for the person looking for something like banana bread. (fb)
pure heaven in the morning! My entire family loved them! So sweet & moist! (vickiliz)
These are really good and remind me of an oatmeal cookie. The texture was spot on when I made them! (icephrosty)
great waffles. the oatmeal gives them a wonderful texture. i think they would definitely be better without the raisins though and next time i will sub walnuts or pecans for them. (thirteenblackbirds)
I thought these were going to be absolutely epic based upon the yuminess that was the batter, but I wasn't overly impressed with the finished product. They were definitely good and filling (actually, borderline too dense), but just not as good as I expected. Bf doesn't like raisins in food, so I waited until I was cooking them to add raisins to mine and chocolate chips to his--the chocolate chip version was amazing! (veganrun)
Ok perhaps i should have started a little more simple when i first got my waffle maker.. these came out rubbery.. but im guessing thats my fault! im a tad impatient! sure tasted good as far as i can remember though. Ill give these a try again now im a little more experienced. (vanilladoe)
I didn't like this recipe. I think the liquid amt is way too much since my batter was runny and I had to add more flour. Easy to adjust though. (iluvtomatoes)
one of my favorites (hopfrog)
I always add some cinnamon, allspice and nutmeg to them. So freaking delicious and perfect for a hangover! (sb)
my go-to pancake recipe. Perfect every time. (ponycakes)
These were quick and tasty. I didn't add the cinnamon, and I used ww pastry flour. I was going to wait 10 minutes before cooking them, but I forgot! I do think they could have been a bit fluffier. I had them with really sweet blueberry syrup. I liked them! (AC)
I make these all the time for breakfast! I cut the recipe into one-fourth and it's perfect for one. I even use whole wheat pastry flour and they still taste good. This is my go-to pancake recipe. (icephrosty)
Tasty! I used part whole wheat pastry flour, and that worked fine. (willwolf)
These are pretty good pancakes, but I like the ones from JOVB better - fluffier and sweeter. I'd still make these again. (fb)
These were my first real pancake success. They tasted like regular non-vegan pancakes, though were a bit more dense. Not too sweet either, just right. (berryraw)
I made the plain pancakes with all purpose gluten free flour. I am not sure if it's related to the flour I used or the recipe in general but the batter was VERY runny. I used it as is instead of adding more flour. The pancakes did turn out very thin, more like crepes, but tasted great with EB and maple syrup.(vixedvegan)
I made these GF for my mom a few days ago. I added about 1/4 cup more flour and they turned out perfectly. (icephrosty)
I've made these pancakes a few times now and they always come out really good. Though to be fair, I don't think I've ever had a pancake recipe not work out well... but this one is quick and simple and basic ingredients = a winner in our house. (oww)
Wow. Just wow. I'm so impressed with these. I didn't change anything, except I used white whole wheat flour. I added the cinnamon, a touch of nutmeg, and only used 1 cup of almond milk. I let it sit for 10 minutes before I cooked them, and I'm so glad I did. These were the fluffiest, most wonderful pancakes I've ever had. All they needed was some Earth Balance and maple syrup. Beautiful. (veganrun)
These really are perfect. Nice and fluffy...just like the non-vegan ones that I remember. I added chocolate chips Delish. (dannibazaar)
good pancakes. reminded me a lot of Vegweb's "best tasting pancakes ever! vegan or otherwise" (thirteenblackbirds)
I guess I'm in the minority here, because I didn't love these. The taste was good, but I was hoping for light and fluffy pancakes like the ones Dad used to make. They looked like they were going to be light and fluffy in the pan, but the texture was just a bit off. They were a little dense or doughy which is the same problem I had with the banana flapjacks, but to a lesser extent. The search for a light and fluffy pancake goes on! (peaceablepalate)
I heard really good reviews about these so I decided to try them. While I was making them I wasn't expecting anything amazing, they're plain pancakes. I was in for a pleasant surprise, these were the best pancakes that I have ever had and they reminded me of the ones my nan used to make my cousins and I at camp. These will now be the only pancakes I ever make, definitely my favorite. The cinnamon is optional but I added it and I would recommend it. (minke)
good solid recipe. I like that it uses normal ingredients that I always have in. I have also used this recipe to make waffles, which works well too. N loves this recipes made into waffles with the addition of rice crispy cereal (idea stolen from Vegan Diner) and I think it's good like this too. (shelloid)
a good, fluffy basic pancake. the ones i cooked in cast iron were more of a pain to cook (heat regulation for some reason) than the ones in the nonstick. (baypuppy)
SO good. It makes a lot, but I just stick them in the freezer and warm them up in the toaster in the morning. I also added more spices the second time around because I love all the spices that go along with pumpkin and found there wasn't enough for my liking in the recipe! (tryp66)
super tasty! I think I got 7 large Belgian-style waffles out of the recipe. Initially after trying them right after making them, I thought they could use more flavor and spice. However, the flavor/spice really seemed to shine through a lot more upon reheating the next day. They could still use a bit more spice maybe, but I tend to like a lot of spice. One thing I do want to mention is that these waffles are softer than my regular waffle recipe. They crisp up fine when heating them, but after storing in the refrigerator stacked in a large ziploc bag like I do with my regular waffles, they got a little squashed. Next time, I'll see if it helps to maybe only stack 2 waffles per bag/container. The nice thing about these flavored waffles is that you don't need much syrup, just a touch. If you love pumpkin as I do, definitely give these waffles a try! (willwolf)
I like to make these when I'm hosting brunch at my place. The recipe makes a ton and they're amazing! They even taste good reheated the next day. (icephrosty)
I made these one morning, when I started drinking wine at 10am. I put on Pink Flamingos and made a double batch. Ate these every morning for the rest of the week. They're great with a root beer reduction syrup and carmelized bananas (sb)
Love these! I've never made a full batch but they come out great when I cut the recipe in half. It still makes a lot so I freeze the extras and they're still good a week later! (icephrosty)
These are some rich waffles... lots of recipes I've made have a Tbsp or two of oil, and this has a 1/3 cup o_o but it pays off. These are less like waffles and more like grilled pumpkin muffins in the shape of waffles (if that makes sense). It's pretty heavily spiced, but that's what I like. (fb)
These waffles are so tasty! I added another 1/3 cup of sugar cause I wanted them a bit sweeter. I also though the batter was too thick and ended up watering it down a little. Big mistake! This made them completely thin and they tore so I added more flour and problem was solved. So if you make these, don't thin out the batter. Just use more to spread on your waffle maker. (intheend)
Loved this. Pretty perfect waffles that even impressed my mother-in-law and non-pumpkin eating hubby. (berryraw)
These taste amazing, but I couldn't get them to get crispy on the outside--which is why I want a waffle vs. a pancake. Fantastic flavor, though, and they make your house smell awesome when they're cooking. (veganrun)
Yum, yum, yum. Made it in a cast iron skillet and it browns the mushrooms sooo nicely. This was very different, in terms of seasoning, than my usual scrambles so I enjoyed the change. It did end up rather dry though and I prefer my scrambles to be a bit more wet so I'll cut down the cooking time next time. (iluvtomatoes)
Yay! I found out we do like tofu scrambles. I'm always scared to use my cast iron skillets, because things tend to stick, so I used my very nonstick wok. Therefore, I didn't need to add any water, and it stayed fairly....moist. I used mushrooms and broccoli, omitted the thyme, and did the "rancheros" variation (salsa!). Yum with hashbrowns in tortillas. (AC)
This is a really good recipe that I come back to time and time again. I use variations of it and always compare other scrambles to this one. (sb)
Simple and delicious. I was afraid of thyme being too strong in it so I cut it back and all was well. Added a few dashes of cayenne pepper, some sliced olives and chopped tomato. Left out the grated carrot. It was slightly tangy and had plenty of savory flavor. My beloved omnivore husband loved it and didn't add any cheese or anything else to it! A good, standard recipe! (berryraw)
It is hard to really differentiate between scrambled tofu recipes, but this one seems a to use a bit more spices than others I've seen, and I liked the kicked up flavor. I also love the idea of grating a carrot in--I wouldn't have thought of that on my own. I don't really think you can taste it, but it is a sneaky way to get more vegetables, and it looks pretty. Oh, this recipe uses more nutritional yeast than the Vegan Table version, and I really like the extra cheesiness. (veganrun)
This is the first scrambled tofu recipe we've ever had, and it's such a hit that my omnivorous husband frequently asks if we can have tofu scramble for dinner/lunch. I like the spice blend, and also like playing around with different herbs/spices depending on what we feel like. I'm still yet to make this in my cast iron pan, always use a non-stick one, but I really must try that one time. Super recipe. (oww)
This is a staple for me now. Simply delicious. I always add curry powder, too. (dannibazaar)
Usually I hate tofu scrambles but I love this recipe, it's the only one that I ever use. (Minke)
This is delicious! People who don’t like tofu like this dish. And you can add in anything: green pepper, zucchini, curry powder, etc. (conniex)
I wanted something fairly quick for dinner. I found this a good basic scramble and my well make again. I didn't use any mushrooms, but did add some tomatoes (fresh from the garden!). I also didn't have any fresh lemons and so just added a splash of bottled lemon juice - and think I added too much. But yeah, pretty good recipe. (shelloid)
Made this several times. It was pretty good. I end up eating half a batch at a time, ha! I remember the first time making this when i was a newbie vegan. didnt have a clue what nutritional yeast was so omitted that. I definitely like it with it though and extra lemon juice! good basic recipe. (vanilladoe)
Sweet Potato Hash with Five Spice and Watercress:
Okay, I'll admit it. I didn't love this, but it could be because I don't like chinese five spice that much and I always wish watercress tasted better. I think this could be better with some tweeaking (and using some other spices aside from the five spice blend). (sb)
OH MY! This is fantastic! I made it without the watercress, and I don't think I've ever liked sweet potatoes this much before. The cinnamon and cloves in the 5 spice bring out the traditional sweet potato flavor that we're used to (as in candied sweet potatoes or pie), then the pepper and fennel come in with a WA-POW! and catch you while you weren't looking. What a fantastic flavor combination that I would never have thought up. The only issue we had is that my boyfriend doesn't like it as a breakfast/brunch food, so we're just going to have it for dinners. 5 stars. (veganrun)
I really loved this. It was quick and easy to prepare, and the five spice gave it such an interesting flavor. I think next time I won't bother with the watercress though since it isn't really worth the trouble of finding at a store, or the cost, for the little it adds, but the potatoes are delicious. (disneyfav)
Tempeh and White Bean Sausage Patties:
These are pretty tasty. I made them once, because I think I prefer the sausage crumbles and tempeh bacon better and this is sort of a combo of the two with some smashed beans to help form patties. Good stuff, though! (sb)
Yummy and filling, but I've struggled to get them to stay together when I'm pan-frying them. They taste good enough that I get over it and flip them gingerly. (veganrun)
love it (hibiscus)
Salty, smokey and delicious. Seriously reminiscent of bacon and easily the best tempeh bacon recipe out there! (sb)
I was not impressed with this at all, unfortunately. There are better "bacon" recipes out there more suited to my tastes. (berryraw)
Made this to accompany my Fronch Toast. Doesn't really remind me of bacon in either taste or texture, but it was good. (peaceablepalate)
Love it. I bake mine at 400F for around a half an hour, flipping once, adding a little bit of marinade from time to time. (dannibazaar)
Tempeh Sausage Crumbles:
one of my staples (cali)
one of my favorites (hopfrog)
they are heaven! very spicey and good with some hashbrowns! (bp)
These rule. I make them all the time and they will surprise any omni! (sb)
this is my go-to tempeh recipe. I love it! (tino)
I don't know if these taste like sausage, but I thought they were pretty good. I used them to make biscuits and gravy (my own recipe, not Isa's from the book), and I only used half the crumbles to 32 oz. of almond milk and 3 T flour. For biscuits and gravy, it was pretty spicy. It didn't taste like b+g I remember as a kid, but more like a spicy grown-up version. My bf and I agreed that it tasted totally different, but still very good. (veganrun)
Yum! I always love the smell of these. It's very good in the white bean gravy to go with the BP biscuts. (dannibazaar)
Another tempeh success! I halved the recipe, but just threw spice amounts in. I love fennel, and fresh sage was great. I'd make this again to use for something else. (AC)
I hate tempeh but I have to say I really dug these crumbles. They taste exactly like sausage thanks to the fennel and have a toothy texture. I'm so glad I tried these! (intheend)
Very yummy and easy. I didn't steam them at all, I don't think that they need to be steamed. Will make again (dannibazaar)
My husband and I loved the Fettuccine Alfreda after I tweeked it around!!! It's been over 4 years though since I've had any cheese.
Pancakes: I make these all the time for breakfast! I cut the recipe into one-fourth and it's perfect for one. I even use whole wheat pastry flour and they still taste good. This is my go-to pancake recipe.
Chocolate chocolate-chip pancakes: These make a great dessert when topped with vanilla ice cream :) My husband loves them for breakfast, but they're a little too sweet for me.
Pumpkin waffles: I like to make these when I'm hosting brunch at my place. The recipe makes a ton and they're amazing! They even taste good reheated the next day.
Mocha chip muffins: I usually make these without the espresso powder and they're always such a crowd pleaser. Most of the time I sub soy yogurt or applesauce for half of the oil. It's a great basic chocolate muffin recipe - I love to throw coconut in the batter or swirl in some peanut butter.
Pizza Dough: This is a great recipe and even though it takes quite awhile, it's still worth it!
Macadamia Blondies with caramel maple topping: This was the first recipe I made from the cookbook and it didn't disappoint. They are very sweet and goey with a nice maple flavor. I used regular tofu instead of silken and it didn't seem to affect anything.
BBQ Pomegranate Tofu: You absolutely have to make this tofu...seriously, this is one of my all-time favorite recipes in the world. The BBQ sauce is so amazing I can't even properly describe it. The peanut butter totally makes it.
Crispy Peanut Butter cookies...
These have wonderful flavor but unfortunately you can't pick them up! They have the texture of of beach sand. I had to make a whole other batch (a 7:00 am) from a different recipe for a gift for someone. Lousy recipe!
Crispy Peanut Butter cookies...
These have wonderful flavor but unfortunately you can't pick them up! They have the texture of of beach sand. I had to make a whole other batch (a 7:00 am) from a different recipe for a gift for someone. Lousy recipe!
I had the same problem with these. Try the Chocolate chip cookies (best vegan chocolate chip cookie out there!) and the sparkled ginger cookie (Just fucking awesome, especially around the holidays)
I am going to review all of the recipes I have made out of this book. it may take me all day of getting up and coming back to it before it gets posted, but it'll happen. I have made a LOT out of this book.
Scrambled Tofu: This is a really good recipe that I come back to time and time again. I use variations of it and always compare other scrambles to this one.
Asparagus & Sun Dried Tomato Fritatta: This is a good recipe, though I've found out through trial and error that if you use superfirm tofu, it turns out kinda dry. Definitely use waterpacked tofu for this!
Tempeh & White bean sausages: These are pretty tasty. I made them once, because I think I prefer the sausage crumbles and tempeh bacon better and this is sort of a combo of the two with some smashed beans to help form patties. Good stuff, though!
Breakfast veggie chorizo: This is good, but I think it needs some slight tweeking in the spices. Maybe add some hot paprika and a little more cumin. Could use a touch more heat, but that may be because I like a lot of heat in my food.
Tempeh Sausage Crumbles: These rule. I make them all the time and they will surprise any omni!
Tempeh Bacon: Salty, smokey and delicious. Seriously reminiscent of bacon and easily the best tempeh bacon recipe out there!
Sweet Potato Hash w/ watercress & chinese five spice: Okay, I'll admit it. I didn't love this, but it could be because I don't like chinese five spice that much and I always wish watercress tasted better. I think this could be better with some tweeaking (and using some other spices aside from the five spice blend).
Herb Roasted Potatoes: This is a good basic recipe. It's fun to add orange juice/zest and serve them for breakfast.
Baking Powder Biscuits & tempeh white bean sausage gravy: I made this once, and the biscuits definitely need more fat in them. They came out kinda dry, but I was surprised at how much I enjoyed the gravy.
Coconut Pancakes w/ Pineapple sauce: I make these when people tell me they like pancakes. They are usually impressed with them. I like adding some almond or hazelnut extract to the batter because I think it adds a nice dimension.
Banana Pecan pancakes: These come out fluffy, banana-y and downright delicious. I was craving banana bread, but didn't want to wait an hour to that shit to cook so I made these instead. A heavenly midnight, drunken snack! Sometimes, I add whiskey, brandy or rum into the batter because that's how I roll. See also: Amaretto.
Chocolate Chocolate Chip pancakes: These things are so good. I eat them for breakfast when I want to bake cupcakes for breakfast. They are sweet, moist, chocolatey and downright sexy. Serve with a homemade strawberry sauce and your partner will forever be paying you in oral sex.
Ginger Pear Waffles: I think the ginger flavor in these may have slightly overpowered the pear, but I was drunk when I made these so it could have been my fault. I am going to buy a new waffle maker soon, because my waffles always come out rubbery and I want crispy, gigantic belgian waffles.
Pumpkin Waffles: I made these one morning, when I started drinking wine at 10am. I put on Pink Flamingos and made a double batch. Ate these every morning for the rest of the week. They're great with a root beer reduction syrup and carmelized bananas
Hazelnut Scones: I have made these a few times. A bit labor intensive, due to having to brew your own hazelnut coffee but worth the extra effort. If you're using fresh nutmeg, less is more because it can overpower the subtle nuttiness of the hazelnuts. Other than that, these are soft and fluffy and perfect with tea!
Glazed Orange Scones: I have made these so many times, and they are just fantastic. They are sticky and gooey on the outside, so they aren't a great transported breakfast. Serve with some piping hot tea. This recipe also tastes great with lemon, lime or grapefruit. Don't be afraid to try them all!
Lemon Poppyseed Muffins: I made these once and they did not come out right for me. I later found out that my oven heats unevenly and have since bought an oven thermometer that has served me well. I haven't made them since, but should really give 'em a try!
Ginger Raisin Bran Muffins: Woo. These definitely taste healthy, but not necessarily in a bad way... and they'll keep you regular. Good recipe
Mocha Chip Muffins: These are so good! I always have to take in any extras to work because I'll eat the whole batch in one day!
The best pumpkin muffins: Truly a great recipe!
Apple Pie Crumbcake Muffins: These are really good, but I double the apple because there isn't enough!
Corn Chowder: Great recipe. It looks like Isa kind of updated this recipe into two separate ones in V-con, but this is a good as it is.
Chipotle, Corn & Black Bean stew: Made this when i had a hankerin' for some chili and it was pretty good. Definitely don't skimp on the lime wedges when you serve it!
White bean & roasted garlic soup: This was a huge hit with everyone except my roommate. She didn't like the texture of it after pureeing the soup. She said it tasted too 'grainy'. I thought the flavors were great, and didn't think it was too garlicky at all!
Fresh Corn Fritters: These definitely fell apart in the pan, but the flavors were pretty good. i think I was expecting more of a thai corn fritter type deal... With some tweaking, I'm sure I could achieve those things I loved so much
Potato-Edamame Samosas with Coconut-Mint Chutney: This is one of those that I always looked at but though "ugh, seems like too much work!" I AM SO FUCKING GLAD I MADE THESE!! A warning to all: coconut chutney is NOT like a salsa, it's very soupy. I have seen recipe reviews of this where people put the chutney down for being more like a sauce. That is how it is supposed to be! So anyway, this recipes is perfect in every way!
Black Bean, Mushroom, and Quinoa-Stuffed Peppers: These are pretty good. A basic recipe, but I agree about needing some more seasoning. I covered them in hot sauce.
Fresh Mango Summer Rolls: Boy oh boy do I HATE cutting mangoes. This recipe is good, but rolling these can be a pain in the butt. It's almost like working with Phyllo dough. The rice papers rip and fall apart. The dipping sauce is fantastic and I can't wait to make variations of this using other ingredients. The fresh mint really makes these, so DO NOT skip that part!
Seitan- and Herb- Stuffed Mushrooms: These are good. Nothing extraordinary, though. This is another one of those Julia Childs-type recipes.
Black-eyed Pea and Quinoa Croquettes with Mushroom Sauce: These were pretty good. I liked the idea of serving croquettes more than I think I actually liked the taste of them. With some tweaking, these could be great. I ended up drowning them in the mushroom sauce.
Cauliflower-Leek Kugel with Almond-Herb Crust: Kugel is such a fancy word for a casserole. So anyway, this is good! I think I ended up adding more seasoning to it.
Falafel: These are good, but are missing SOMETHING. i can't put my finger on it, though
Veggie Burgers: These did not hold their shape, but the taste was good. I used only a drop of liquid smoke and didn't think it overpowered the flavor of anything else.
Tempeh Ruben: THIS SANDWICH IS SO DELICIOUS!! Stop what you are doing and make these! I add avocado, double onion, tomato and pickle. The dressing for this sandwich is my staple thousand island dressing recipe that I'll use for anything. PERFECT!
Tempeh, Lettuce, and Tomato Sandwiches: Simple recipe, but realllllllly hits the spot when you want a blt.
Tofu Dill Salad Sandwiches: Isa sure loves her some dill. I wasn't expecting to love this, but was surprised by how much I actually dug this one. I had some extra dill to use up and am sure glad I made this. I now use this recipe whenever I need to use up some fresh dill
Coconut Rice w/ toasted coconut: This didn't turn out well for me, but it could have been totaly my fault. The bottom of it burnt like heck. I am definitely willing to try this again, being extra careful about heat temps and all that, being that I love coconut in any and everything possible.
Mashed Potatoes with Punk Rock Chickpea Gravy: Great recipe! The gravy seems crazy and drawn out, but it's really simple. Don't be afraid to make this, you won't be disappointed.
Maple-Mustard-Glazed Potatoes and String Beans: There isn't enough sauce on this usually, so if you like a lot of sauce, make 1 1/2 or 2 times the sauce when you do this. The flavors are incredible and I can't believe something so simple is so flippin' delicious. I double the onion, because I love carmelized onion!
Sweet potato fries: These are simple and delicious. I like them served with any veggie burger, especially a black bean burger!
Baked Cajun French Fries: I make these when I'm feelin' saucey. I make a homemade creole bbq sauce that I slather on whatever burger I'm eating these with. I also love these with hot dogs!
Balsamic Glazed Portabello mushrooms: Solid recipe. Very basic, but exceedingly delicious. I like to make burgers out of these, slathered in mayo!
garlicky kale with tahini dressing: Fantastic side dish to any Mediterranean meal. Tahini loves garlic, and kale loves this sauce. YUM!
Roasted Applesauce: Roasted apples are pretty much the tastiest thing on earth. This applesauce is great, especially when it starts getting kinda chilly in the fall.
Sauteed Green Beans with Mushrooms: I spice these up with extra red pepper flake, or a serrano, jalapeno of chipotle chile. Otherwise, it's a basic Julia Childs-esque recipe to accompany a stroganoff or 'meat'loaf or whatever.
Sesame Asparagus: My roommate claimed to hate asparagus until I made this dish. Now she buys me asparagus to make this dish for her. This is probably my favorite recipe in the entire book!
Pizza Dough: My go-to recipe! I've even made it whole wheat and it came out great!
Pizza Sauce: Basic, but it works so well. I prefer using freshly roasted tomatoes to make this, but canned are good to if you're in a pinch. Also, it gets better the longer you let it cook. If you have hours to spend (or a crockpot!), let this baby simmer for three hours and then let it rest an hour or two before use. You will not be disappointed
Isa Pizza: The best pizza I have ever made. Roommate will buy all the ingredients we don't have so I can make this for her on my day off.
Classic Pesto: Fantastic! I have not made a better pesto in my life.
Basil Tofu Ricotta: I usually add some extra basil and lemon juice to this, and up the nutritional yeast. After that, it's superb. I put it on everything and eat the leftovers with crackers (or a spoon!)
BBQ Pomegranate tofu: This is worth seeking out some pomegranate molasses! Seriously, this sauce is SO good. I make the bbq sauce for every day use. It's great with broccoli, asparagus and bok choy! YUMMMMMMMM
Horseradish- and Coriander- Crusted Tofu: This is seriously an underrated and underappreciated GEM in this book. Sounds weird, but the horseradish really calms down after being cooked. This is probably the best mock-fish type recipe I've ever made. One of the best recipes in the book!
Seitan: I used to use this recipe all the time, but now go for the simplified version in V-con. The only thing I don't like about this recipe is the lemon zest... it's too overpowering. I usually cut down a LOT on it, or omit it completely.
Jerk Seitan: After falling in love with Jamaican food, I decided to give this a shot. It's pretty good, but I ended up adding some jerk seasoning to it because the flavors didn't come together perfectly. I also added some extra coconut milk to this. I will make this again, but it needs some tweaking, I think.
Cold Udon Noodles with Peanut Sauce and Seitan: This recipe rules! My roommate says she hates peanut sauce, but devoured my leftovers and asked me for the recipe. Recipes makes a lot, so halve it if you're eating alone and don't want too many leftovers.
Ethiopian Seitan and Peppers: This recipe did not work out for me very well. The spices didn't mesh well, and I usually love Ethiopian food.
Chickpea and Spinach curry: This curry is so good! It is a bit labor intensive, but the end result is fantastic! This is a pretty authentic tasting curry, and will impress a lot of indian food lovers!
Brooklyn Pad Thai: Nice adaptation of pad thai, but was a little heavy for my taste. I want to give this another shot and tweek it a little bit.
Maple Walnut cookies: Great chewy cookie to satisfy any maple lover out there.
Pumpkin Oatmeal cookies: These came out huge and puffy for me, but tasted good. They taste better a day or two after baking
Butterly Lemon Cutouts: This is a good recipe, but it needs a touch more lemon flavor, I think. I am still on a mission to find the best damned shortbread recipe out there!
Fig Not-Ins: THESE ARE SO GOOD! They make a rather large version of a non-vegan favorite snack. The filling is good enough to eat with a spoon!
Chocolate Thumbprint cookies: I make these all the time. They keep well, and lend themselves well to any flavor of jam you have on hand!
Banana Split Pudding Brownies: I had a hard time getting these to set right, but once they did... it was amazing! I definitely cooked it a lot longer than it called for. Great flavor!
Macadamia Blondies with Caramel-Maple Topping: These are so good, I can't even believe it. I make them when I'm feeling like a fat ass!
Raspberry-Chocolate Chip Blondie Bars: These are awesome! I've also made them using blueberry, apricot and strawberry and they are all fantastic!
Ginger-Macadamia-Coconut-Carrot Cake: This is a good recipe, but there are better carrot cakes out there. I usually use the ideas/ingredients in this in my favorite carrot cake (from this site!)
Chocolate Rum Pudding Cake: These came out gooey and crazy, and tasted more like brownies but the flavor was great.
Fauxstess cupcakes: These things rule so hard. I love veganized versions of non-vegan snacks. These truly hit the spot
Sweet Potato Pie with Three-Nut Topping: This recipe rules! I think it's spiced very nicely
Gingerbread apple pie: This is a great idea and the spices are spot on, but it could use a bit of tweaking.
Peach Cobbler: This is a good recipe, but I like the cobbler topping out of Joy of Vegan Baking better.
Mexican Chocolate Rice Pudding: This stuff is good. I like to add some ancho chile powder, or a jalapeno or chipotle chile powder for extra umph. Try it with fresh cracked pink peppercorns too!
Green Thai Curry:
Totally did not taste like green thai curries I've had, but it was still very good. I made the paste as directed, but had to tweak a bunch of things as I tasted it. I used 3 dried thai chile peppers and it still wasn't spicy enough for me, so I threw in a bunch of the seeds. A little less cumin than called for, doubled the ginger and lemongrass, and added soy sauce when cooking, along with a bunch of veggies. My non-vegan aunt&uncle liked it a lot!
This review's for just the glaze in the Maple-Mustard-Glazed Potatoes and String Beans- The sauce looked yummy, so I just made it and used it on broccoli and kale. SOO good, this turned me on to mustard.
eta: Oh yeah! I forgot to say that I added a bunch of balsamic vinegar to this, because after adding the maple it was a little too sweet, but I think that may be because the mustard I began with seems sweetish to me. But this is good with balsamic too!!