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The official Veganomicon recipe review (to be updated)!

Marinated Tofu - Italian:
I like it. I was hoping that the balsamic vinegar wouldn't impart too much of a flavor, and it didn't. The tofu in general doesn't wind up very strongly flavored (though salty), but that could probably be changed by marinating longer.

Marinated Tofu - Asian:
It's pretty good, but I like the Italian better. The tofu doesn't pick up much ginger flavor, but again, it could probably be marinated longer.

BBQ Tofu:
Super delicious. I don't know if the tofu really needs the prep involved (oil, soy sauce, baking before the bbq sauce is added). My comments are more about the sauce than the tofu, so...

Backyard Barbecue Sauce:
Love this. My favorite barbecue sauce, including pre-made store-bought stuff. It's perfectly tangy and sweet, and has a touch of spiciness. I used golden molasses rather than blackstrap, so it was not as dark as typical barbecue sauce, but still had good molasses flavor.

Caramel-apple spice cupcakes
Very moist (but I think I accidentally doubled the juice... the batter was pretty thin). I didn't make the penuche just so they'd be more like muffins.

Jelly Donut Cupcakes
I made some without jelly, some with. I used about 1t of jelly per cupcake, and it didn't sink to the bottom. In fact, for some the jelly hardly sunk at all. Maybe it just depends on the jelly you use? (I was using TJ's blueberry preserves.) They don't really taste donut-like to me, just like vanilla cake with a little spice. But, at the time I also had Larsen's bakery donuts, so maybe the comparison isn't fair.

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Tempeh bacon: I halved the recipe. These were awesome! I didn't marinate the tempeh strips for 15 minutes, just a few minutes each side, because I was too hungry to wait. Still they turned out delicious & didn't take long at all :)

Is this smoky grilled tempeh strips, or tempeh bacon from another book? ???

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i made the chewy chocolate raspberry cookies again, but this time used 2/3 grape jelly & 1/3 blackberry preserves.  i like the flavor alot but they're not as soft as id like them to be, i only baked for the 10 minutes it says but they are pretty hard/crunchy.

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oops. that should have been in Get it Ripe. and the recipe is actually called Maple Tempeh Strips.

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Jelly Donut Cupcakes - I halved the recipe and used cinnamon sugar as a topping instead of jelly (I actually made one with jelly and it did sink in, but the cinnamon ones were better.)  These were more like muffins than cupcakes, IMHO.

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Oh, I haven't reviewed anything from this book!
The jelly donuts reminded me....

Jelly Donut Cupcakes - the first time I made these, they were amazing!  I made them for my dad's birthday and everyone loved them....the jelly didn't sink, it was perfectly in the middle....didn't look that pretty, but they were so good!  But then I made them again, and they turned out awful...I followed the recipe exactly...the only difference was that I used a different jelly....but it was the batter that was weird....very dry and dense...but I choose to remember them the way they were the first time.  (erinmonster)

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Broccoli potato soup with fresh herbs
I liked this, my bf didn't. He said it was too plain. I guess I was expecting exactly what the title was (ok, broccoli + potatoes is probably not the *most* flavorful thing in the world, but it passes). It's a pretty simple, healthy soup.

Baked potato and greens soup with potato wedge croutons
I made half the recipe, and used a whole bunch of kale instead of 2 cups (it's kinda hard to measure kale volume anyway). I didn't make the croutons. I liked it, but again, it is as the title describes... there's nothing super special that stands out, but that's ok with me. Also, I think you could cheat and just boil the potatoes; I don't think baking them adds too much extra.

Applesauce oat bran muffins
I like these. They don't have that "low-fat taste," and they're not just plain old muffins spiced with cinnamon - they have a healthy dose of cardamom too (which I love). Pretty moist.

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Baked potato and greens soup with potato wedge croutons

We really liked this soup. It's definitely potato-y, but potatoes are yum. My croutons came out perfectly, with the described method. I did microwave "bake" my potatoes, so that probably made them a bit more sticky for the water/spices. I followed the recipes, except for some spices that I didn't have. I used Italian seasoning mix instead of the thyme, and parsley in the crouton spices. I also did mustard greens instead of kale. I think the flavor is really good, the croutons are really good, and I liked the creaminess from mashing some of the taters. The non mashed potato liquid parts were a little watery, but not too bad. I'll have to make this for my potato loving mom.

http://hphotos-snc3.fbcdn.net/hs441.snc3/25327_10150161225595533_507120532_12163087_7232226_n.jpg

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Chickpea Quinoa Pilaf
This is quite excellent. At first bite I thought it seemed a little bland, but as I kept eating I felt like I found new flavors. It just kept getting better and better as I went! The tomato paste adds a new roundness of flavor and a beautiful color. It was incredibly quick and easy to make (why I chose it), and I will be making it repeatedly now. My bf is already requesting it, and we just had it a week ago!

Black Beans in Chipotle Adobo Sauce
I was really unimpressed with this recipe. I thought it looked too simple, but I was hopeful that it would become something amazing at the end. It ended up tasting like black beans with really hot sauce on them. Boring. So, I mashed up the beans and made refried beans. This was a slight improvement, however, I do not plan on making this dish again.

Chickpea Cutlets
AMAZING! These were so filling and delicious. They really hit the spot for something big and manly and meaty! I baked them, and they ended up a tiny bit tough, so we made sandwiches out of them. One sandwich I used homemade BBQ sauce, and the other I used horseradish mustard. Both excellent!

Porcini Wild Rice Soup
I didn't quite make this correctly, as I could not find dried porcinis. However, I just added some extra fresh mushrooms, and it ended up super delicious anyway. It was so thick and filling--definitely meant for a cool autumn or winter night. It did, indeed, taste like quite an expensive bowl of soup. I can't wait to try it with the correct ingredients!

Fresh Rosemary Focaccia
I thought this was a tid bit lackluster, although I had to use dried herbs instead of fresh. The recipe closely resembles my pizza dough recipe, so I couldn't help but think it tasted exactly like pizza dough. I will give it a try with fresh rosemary and olives and then make my final decision, although I'm not terribly impressed at the moment.

Banana Wheat Germ Muffins
Yum! So dense and filling yet still delish. I used half applesauce for the oil and did half brown and half white sugar. I should have baked them a little longer than 22 minutes, because they're borderline too soft in the middle (probably thanks to the applesauce).  I topped them with chopped pecans and turbinado sugar for crunch, and because my bf can't seem to decipher between muffins and cupcakes, he asked for an icing. I compromised and did a chocolate drizzle, which is beautiful and delicious. I call them muffcakes.

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"muffcakes" sounds sexual and kinda yucky LOL... a big mouthful of muff :P

i really need to try those cutlets already though... i am such a lazy when it comes to cookbooks, they always seem so time consuming

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"muffcakes" sounds sexual and kinda yucky LOL... a big mouthful of muff :P

i really need to try those cutlets already though... i am such a lazy when it comes to cookbooks, they always seem so time consuming

The cutlets are really fast to make, and really easy with pretty normal ingredients. You should try them tonight! They make a good sandwich the next day, too. 

Muffcakes was supposed to be weird and funny. So, it makes me laugh. And now I don't have to be so uptight about him asking for icing on muffins. Muffins=healthy. Cupcakes=decadent. Muffcakes=decadently healthy.

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u should take pix of your muffcakes and add them to the thread... i love me some good pictures :)

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Broccoli millet croquettes

Well, these turned out ok. I really tried to follow the recipe closely (I think the only change was a bit of fresh tarragon for dried). I followed the times, but mine did not stick together well. They did ok when I was forming them (I did get 16!), but I was going to try to roll them in panko for some extra crispiness, and the one just fell apart. That was a sign, and they didn't stay together easily in the pan. I was delicate, and did come out with several pretty much intact, but they are very crumbly. The flavor is good, but not spectacular. Seasoning is good. I think the broccoli gets cooked too much. I won't be making them again, but they were ok.

White bean aioli

I think it's perfect. I made the recipe, as written (using the Great Northern), and the flavors are spot on. I guess I probably added a bit more salt. I don't know about "aioli" (a bit too thick..? something), but a yummy spread or dip. Great as an appetizer with other spreads. Would be good with veggies.

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs461.ash1/25327_10150162885295533_507120532_12200805_3003670_n.jpg

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AC: What are the white circles on the lower left hand of the picture? I think the croquettes are upper right, if I'm seeing the broccoli in them. What else do you have there?

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AC: What are the white circles on the lower left hand of the picture? I think the croquettes are upper right, if I'm seeing the broccoli in them. What else do you have there?

Oh, sorry. I guess I just described everything elsewhere. The lower left are "buttery scallops" (from here: http://atebitvegan.wordpress.com/). They were ok, and mainly just for looks. I mean they taste like tofu with buttery garlic sauce. Then, that's the white bean aioli, croquettes, and roasted carrots.

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AC: What are the white circles on the lower left hand of the picture? I think the croquettes are upper right, if I'm seeing the broccoli in them. What else do you have there?

Oh, sorry. I guess I just described everything elsewhere. The lower left are "buttery scallops" (from here: http://atebitvegan.wordpress.com/). They were ok, and mainly just for looks. I mean they taste like tofu with buttery garlic sauce. Then, that's the white bean aioli, croquettes, and roasted carrots.

Okay, wow, they REALLY looked like scallops, and I didn't know if you made them yourself or if you bought premade vegan scallops. Cool!

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Too bad the Broccoli Millet Croquettes were just okay. I have lots of broccoli and wanted to try that recipe.

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Baked potato and greens soup with potato wedge croutons

We really liked this soup. It's definitely potato-y, but potatoes are yum. My croutons came out perfectly, with the described method. I did microwave "bake" my potatoes, so that probably made them a bit more sticky for the water/spices. I followed the recipes, except for some spices that I didn't have. I used Italian seasoning mix instead of the thyme, and parsley in the crouton spices. I also did mustard greens instead of kale. I think the flavor is really good, the croutons are really good, and I liked the creaminess from mashing some of the taters. The non mashed potato liquid parts were a little watery, but not too bad. I'll have to make this for my potato loving mom.

http://hphotos-snc3.fbcdn.net/hs441.snc3/25327_10150161225595533_507120532_12163087_7232226_n.jpg

That looks really good.  I'll have to try it one of these days.  You can't go wrong with potatoes and greens.  :)

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Lemon Bars:  These were OK, not great.  The lemon layer was way more gelatinous than I was expecting and hoping for.  Don't get me wrong, they tasted okay but the texture/consistency wasn't right.

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Pineapple cashew quinoa stir fry

This is pretty good.  I cooked the quinoa in water, because I used fresh pineapple and didn't have much juice.  Next time I make it, I will probably use canned pineapple so I can cook the quinoa in juice.  I don't like much spice, so I didn't use chiles and I also left out the mint.  Good stuff, though!

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