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The Official Viva Vegan! recipe review (to be updated).

New book by Terry! Very excited. It does look slightly more complicated than I'm used to, with the longer techniques, but I'm ready for a challenge!

A Few Essential Latino Vegan Recipes
Annatto infused oil
I was thinking that if I didn't notice a difference with the oil, I probably wouldn't do this again because it's a bit of a process; mainly because of the staining, and the fact that it's oil, so it sticks to everything. I doubled the recipe, because I wanted to use the bottle for the finished oil. It was a beautiful dark dark orange. I loved it in the rice! I'll do it again sometime. (AC)
Very purdy color! It made my rice purdy as well. I do agree with AC that it stains things so be careful but I thought it was very easy to make. (amymylove)
Basic onion pepper sofrito
I made a quarter of this recipe because I didn't want a ton, and it worked out pretty well (the same time on the stove worked). I used mini bells (red, orange, yellow) and red onion, and it came out very sweet. The bell pepper flavor mellows out a lot. It's so tasty (sweet + greasy) that I'd like to eat it alone or with bread, but it feels too decadent. (fb)
Maybe I didn't dice the veggies fine enough but I had way more than 1.5 cups.  I would have blended it if my blender worked.  Doesn't look or taste like the sofrito a PR co-worker gave me one time.  Still it worked in the recipe I used it for, but now I have tons leftover.  I might freeze it because that's what my coworker does. (tweety)
I made this once... It was alright, makes a ton, and i would rather just add bell peppers, onions, and garlic to recipes instead of making this... makes too much (amymylove)
Sofrito con aji

Sofrito con cilantro and achiote

Sofrito con tomate

Sofrito with spices
I added the cumin, coriander, and paprika. Yummy! I didn't taste any on its own (can imagine what it tastes like), but it was a great addition to the Venezuelan beans. Oily, but there's no other oil in the beans. I made a portion of the recipe, but I can see how it would be good to make a big batch to have on hand. (AC)
Chorizo seitan sausages
Easy to make.  I made these to go in the Drunken Beans with Seitan Chorizo, but I had some extra sausages, so I froze them for later.  This is really convenient as long as you take the time to defrost them in the freezer before mealtime.  They have great flavor on their own...ate them sauteed in a little oil alongside Peruvian Potatoes with Spicy "Cheezy" Sauce. (kristinv)
These came out pretty soft, but not stretchy like raw gluten or anything. They're spicy, but not over the top, and go well as a fake meat in various things (so far, tofu scramble, taquitos, and pizza), and they have a pretty strong tomato flavor. (fb)
not that hard to make and very tasty.  I followed the recipe precisely.  I used the annatto-infused oil with grapeseed oil and crushed annatto seeds and used that.  (Tweety)
The taste is delicious but the texture is a bit too soft. I tried frying it in slices but I just felt like it wasn't firm enough. Anyone else have the same sentiment? (intheend)
I like them, but everyone is right about the texture - a bit softer than I would have liked, and I baked them for an extra 15 minutes trying to avoid this....I used chipotle seasoning instead of cayenne because I was out and it was extremely smoky and spicy - next time I'd try to tweek it a little to get the texture a bit firmer... (erinmonster)
Very good! I may like these even more than the chorizo from VB. (dannibazaar)
(made by oww) Delicious, really enjoyed it. (shelloid)
I agree that they were a bit soft, but they fried up nicely. I loved being able to vary the flavours and spice. Delicious! I have used it with the Potato-Kale soup (Caldo Verde). (blinknoodle)
I've made these twice now, awesome flavor, but i think they cook better if you make them into 8 sausages instead of 6... they don't cook  to the right texture in the specified time with 6 (amymylove)
Chipotle chorizo
Very good... not amazing but good enough to make again. (thirteenblackbirds)
Hot aji chorizo
This is the best seitan I've made! So good. I followed the directions using aji panca. I didn't measure the spices, and next time will add some more cayenne..or more heat. I used the annatto oil, which I love (it actually didn't stain my hands even with all the kneading). After first mixing, it really seemed to loose, so I added a bit more VWG. The measurement for the foil pieces is too big! I ripped mine in half, and that was plenty. Baked for 35, and planned to let them set until dinner, but P wanted some for lunch. They definitely didn't set out for 40 minutes, and were still warm, but great. I even liked it before sauteing (which I don't know that it needs). Flavor is good (just needs more spice), and the texture was great. P thought I bought them! Love. I think the texture might be better with the added VWG? Just a few tbs. (AC)
Steamed red seitan
I like this one better, and it might just be due to the hefty amount of ketchup in the ingredients. It's more savory and has a stronger flavor. I could eat it on its own, in a sandwich... pretty good stuff. I used it for anticuchos and saltado. (fb)
This has a "softer", less chewy texture than the seitan recipes I'm used to.  It was good, though!  And best of all, it's another easy recipe that you can prepare ahead of time and have seitan ready to go for a quick meal. (kristinv)
This was alright. I'm not a huge fan of the texture and wouldn't make it again. (intheend)
was quite pleased with how this turned out because it was very moist going into the steamer.  Like the reviewer above, it was a bit soft, but was good.  (tweety)
I read on PPK that someone else steamed it for an additional 15 minutes and that it improves the texture. I did that and I am in love with it ever since. (intheend)
Wow AMAZING!!!! I only took a bite out of one of the "steaks" since I am saving these puppies for empanadas tomorrow but WOW! One of my new favorite ways to make seitan!!! The seitan was a bit different texture-wise as I was kneading it but it worked out. TRY THESE!!! (amymylove)
very good seitan. i can't really say a whole lot b/c it was my first time making seitan, but i was really pleased with the result. i think i added more wheat gluten than it called for, and i steamed it for like 45 minutes (based on the suggestion above).   (thirteenblackbirds)
good, a tad bit on the soft side - very similar to the chorizo sausages, just less spicy....I halved the recipe, thinking it was going to make a ton and it really didn't - next time I'll make the full batch. (erinmonster)
This tastes great.  I steamed it for 45 minutes, per the reviews above, and the texture is good.  It's still extra moist though.  It was so wet while I was mixing it, I thought maybe I measured something wrong. (veggydog)
Made it because Amy made me, (from all her delicious looking pics on her blog,) Yep, its awesome....I let mine totally cool overnight in the fridge, and the texture was firm, not at all spongy, thank goodness!  I even made a double batch, used some for tacos, and some as breaded veggie nuggets. i steamed for about an hour, because I am lazy and I HATE spongy seitan, and it was perfect! (babysgotsauce)
Glad I finally had everything to make this, barely. I had to 1/2 the recipe due to low VWG, and had to use regular flour. I was afraid it wouldn't come out! It looked like it would be too bready, and too wet, but it came together. I tried to follow the directions closely. The flavor is great, and the color is beautiful. I also steamed for 45 minutes, and baked in the foil for another 15. It's 100% better after chilling, so don't skip that. Great as is, great fried and crispy. (AC)
I was very concerned when I made the dough as it was super super wet, but I persevered anyway.  Once cooked I loved the flavour and soft texture.  However on cooking it up in a sauce I found it did break down quite a bit.  I will be making this again but will either add more gluten flour, wrap it tighter or cook for longer to firm it up a bit.  I liked the addition of cumin, as I've never added that to seitan before. (shelloid)
These were okay. They did the job just fine, but by no means my favorite way to do seitan. I'll be trying the white ones soon, though. (andini)
I am reluctant to say that I did not like this at all. The texture was so awful to the extent that it nauseated me. Maybe I'll try making it again, increasing the steaming time. But I threw out this batch. Just plain...bad.  Then again, I'm not really big on seitan, I mush prefer tofu and tempeh. (dannibazaar)
Steamed white seitan
Eh, it's cool I guess. I think it could use a little more seasoning... maybe some soy sauce as the liquid, more herbs? It has a bit of a subtle flavor that, when used in another dish, it pretty much gets covered up. It gets pretty firm by being steamed, but I still prefer baking seitan in a water bath; steaming makes it a little gummier. I do appreciate, though, that it's a functional, quicker recipe, and doesn't use a partial can of beans like the sausages from Vegan Brunch.  (fb)
This is my favorite seitan!! It is now my go-to recipe. (intheend)
Amazing seitan but I like the Red Seitan better. (amymylove)
tastes like seitan....I made 2 big loaves instead of 4 and steamed for 45 minutes - this was firmer than the red seitan, and I almost think I liked it better.... (erinmonster)
My head must have been somewhere else during cooking time, because I pretty much messed this up. It actually came out pretty tasty, but I didn't adequately measure ingredients (which I don't feel comfortable doing with seitan), I didn't have the time to let it chill after steaming, and it ended up almost burning in my pot. That being said, it was easy to put together, and the flavor is pretty good. Texture will probably get better overnight, but it's not my favorite. The steaming method is not my favorite because I don't have a good steamer, and I never understand why she calls for such huge foil pieces! (AC)
Salsas and Condiementos
Cashew crema
This was okay on it's own but when it's on top of something it blends right in.  (intheend)
Ughhh this was so disgusting... I wonder if I did something wrong?!? I took a little taste and ended up throwing the whole thing out. Yuck! (amymylove)
Chimichurri sauce with smoked paprika
holy moses this is garlicky. It's a very strongly-flavored sauce all over, and very thick. I like everything in it (cilantro, garlic, parsley, etc), so it's good, and I don't think you need a whole lot to flavor something.  (fb)
I cut down on the garlic, because we just had the green sauce with is also really garlicky. I think I used 3 cloves..so still pretty garlicky. We don't normally like fresh parsley, but it works with everything else here. I don't have smoked paprika, so I used regular + a drop of liquid smoke. I added more red pepper flakes, because I wanted to use this in a soup to spice it up. I don't know that I would want to dip something in this (maybe), but it worked so well in a bean and veggie soup that I made. I thinned it down quite a bit with water. (AC)
Chocolate chile mole sauce (A oaxacan wannabe)
Very time consuming but it makes a lot so it's worth it. I grew up eating black mole imported from Mexico so I'm really picky. I liked this recipe and would make it again but I wouldn't say it's my favorite. But if you're not as discriminating as I am, I think you would really dig this. (intheend)
I didn't really like this. I'm pretty sure I got the proportions right, but I felt that there was (gasp!) too much chocolate. Not necessarily too much cocoa flavor, but it was too sweet. I used the Abuelita chocolate, so perhaps other brands are less sugary. Still, I would rather just use cocoa and then sweeten as needed. Also, this recipe makes a boatload of sauce.  (fb)
Classic roasted tomatillo salsa
Pretty good. Sweet-sour, easy to adjust spiciness. I made this with large tomatillos, but I probably would have preferred the small type... the large ones have a fruitier taste. Good recipe, but nothing too "omg!" about it. (fb)
Be careful with this one...you really need a broiler-safe pan.  I'm still trying to scrub all the burnt tomatillo juices off of one of my pans.  The salsa tasted really fresh and green, probably due to the cilantro.  Very yummy! (kristinv)
This is pretty good though not spicy enough for me (I used 3 jalapenos with seeds), I swear it tastes like it has lime in it but I guess that's how tamatillos taste? I give it 4 out of 5 stars but I probably won't hassle with making it again. (amymylove)
Roasted tomato salsa

Creamy avocado tomato salsa (Venezuelan guasacaca)
Yummy, yummy, yummy. This is not too, too different from a guacamole, but it's delicious. I didn't mash mine a lot, because I wanted to really taste the avocado. I love all the flavors, and used sriracha for the hot sauce. I used lemon juice and some white wine vinegar. No parsley, but cilantro. Will make again. (AC)
This is a bit closer to what I think of as guacamole. It's pretty well-balanced, so though I usually eat avocado-type things with salsa, it didn't need it here. (fb)
I really wasn't expecting much, other than a guacamole type salsa, but OMG the sum of these ingredients is equal to is parts because it came together so freakin' deliciously.  I used lime juice and not vinegar and cut back on the onions some and used cilantro and not parsley and used tabasco for the hot optional hot sauce.  Loved this. (tweety)
Fresh tomato salsa with roasted chiles

Dried chile salsa

Winter salsa

Green onion salsa
I was afraid this would be too oniony. I mean, look at the name. But it wasn't. Instead, it was waaay too vinegary. I should have added vinegar/lime to taste, but oh well. Definitely needs to be combined with guacamole or something mild, or may otherwise be ulcer-inducing.  (fb)
Green tomatillo sauce
A pretty regular tomatillo sauce. I thought it might be too watery, but it worked fine for the purposes of the potato-chickpea enchiladas. It would probably need to have less water to be a salsa or something though. (fb)
I usually make my own tomatillo sauce and decided to try this one. I did not like it at all but my family did- so I guess it was just me. (intheend)
I am in love with this stuff. I skip some steps though. I just boil the tamatillos and throw them in the blender with the rest of the ingredients (I did this the first time and the second time I looked at the recipe I realized I had missed steps) and it tastes perfect to me... Amazing as salsa as well! (amymylove)
Habanero melon papaya salsa

Peanut sauce (Salsa de mani)
For the "milk" I used some leftover light coconut milk, and I added some salt and cayenne. It came out pretty greasy... ok, it's peanut sauce, but the coconut milk might have actually been a bad idea, and maybe I should have avoided using the oil called for in prepping the onions. But, I liked it (just very heavy - it's thick!).  (fb)
this was just okay. i thought it mainly tasted too much of cumin and needed more flavors. i've only ever had asian-style peanut sauces, and maybe they are just my preference. i won't make this again. (thirteenblackbirds)
Pickled red onions
These are pretty good, kind of citrus-y flavored and not really onion-y. I have tried them on a sandwich and they were a good edition. I can't wait to try them as a taco topping. I also had them on nachos (with some Red Seitan and vegweb's melty cheese) and they were yummy. (amymylove)
Very citrusy, but other than the eggplant torta I made them for, I wasn't sure what else to do with them. (andini)
Pine nut crema
This is so delicious! It was about my favorite part of the whole meal. I was a little bitter buying pine nuts, because they are so expensive, and I've never loved them more than any other nuts, BUT the $6+ 1/2 cup was worth it for this. It gets much smoother than a cashew cream, and the flavor is perfect. I put lots of dollops on top of the spicy tortilla casserole, and had some leftover for topping. I tried to broil it, but my pine nuts got done before anything happened to the crema. I don't know if I love it that much more when it's baked, but I love it, period. Will make again. (AC)
Really good. The pine nuts add a nice richness normally absent from tofu, and because it's rich a little goes a long way. If pine nuts weren't so expensive, I'd probably use them instead of cashews for all 'cheesy' things because they went so well here. (fb)
Red chile sauce
This stuff is really good! I made it to go along with my tamales but yummmmm I wonder what else I can mix it in! (amymylove)
A bit different from the recipe because I used fresh garden chiles. I wasn't sure about the heat in them, so I removed the seeds in quite a few. I just sauteed them with the onions and stuff. I followed the directions otherwise, but added a splash of chipotle sauce. Yummy! Mine came out with just the right amount of heat, and the flavor is really good. (AC)
This was good even though we doubled the tomatoes by mistake. Deseeded the Ancho chilis so this wasn't spicy in the slightest! Worked well with the tamales. (blinknoodle)
Simple Latin tomato sauce
I made this to eat with the Farmer's Market tamales. I used canned stewed tomatoes, so it would up a little sweet. At first I was considering not adding the lime at the end, but I did, and I like that it adds a little bit (but not too much) of a tang. I think it depends on what form of tomato you use though... maybe if you use not-super-ripe fresh ones, it won't need it. Anyway, this seems like a pretty versatile sauce you could even use on pasta. Though it has cumin, it's not so strong that this couldn't go with anything. A whole recipe of this worked well for a half recipe of tamales.  (fb)
I used crushed tomatoes and I loved the texture. The taste goes so well with the pupusas. I have some left over that I'm going to put on top of some fried tofu. (intheend)
So good, so green dipping sauce (Green aji sauce)
This sauce was pretty awesome! I used it as a dip for my new batch of Sweet & Spicy Seitan-Potato Empanadas (As advised by Terry). I added probably doubled the vegan mayo cause I love my sauces creamy. This also makes a yummy salad dressing! I would also wait to add the water to make sure you really need it. (amymylove)
soooo delicious!! my husband and I loved this. i didn't add the cilantro or water, and probably added more lettuce and more mayo (wasn't measuring).  i can't believe how easy it is to make this sauce! (thirteenblackbirds)
This is the most vibrant green! I put it in my vitamix and it looked awesome on top of the mashed potato pancakes. The taste is perfect also. (intheend)
Really good! It's surprising that something mostly made of... lettuce... can be so tasty. The seasonings are spot-on. I used most of it as a salad dressing, which is weird, using lettuce as a dressing for lettuce, but it's tangy & herby so it works. The lettuce gives it a very "fresh" taste. (fb)
Made this for the empanadas. It's good! Nice and fresh and easy. I used 1/2 a large/hot jalapeno. It tasted spicy when I first tasted it, but then wasn't really that spicy over all..could have used more. I didn't add any extra water. My mom said she thought the romaine brought the freshness down a bit, but I liked it. I might have added a bit too much. I'd make this again. (AC)
Spicy salsa golf

The only guacamole recipe I ever make
I was slightly skeptical when I made this, because it doesn't have any garlic! I usually make my guac with garlic, and no onion, but this actually came out tasting quite similar. I used 1 jalapeno, and it was spicier than I wanted for guac. Pretty tasty, but I'll use my regular recipe. (AC)
I used 3 smaller avocados instead of 2 regular, didn't add the full amount of lime or salt, and it came out pretty limey/salty. Next time I'll just add to taste. Yeah, like any guacamole recipe, it's guacamole... pretty much always should be made to taste, right? (fb)
Like AC I was skeptical of a guac that doesn't contain garlic, as I always always add it.  But it came out good without it, not great though, just good.  I liked the addition of cilantro, which I don't usually add to guac.  May use again, but would add a bit of garlic or garlic powder. (shelloid)
Smoother guacamole

Steamed red seitan
I like this one better, and it might just be due to the hefty amount of ketchup in the ingredients. It's more savory and has a stronger flavor. I could eat it on its own, in a sandwich... pretty good stuff. I used it for anticuchos and saltado.

Seitan anticuchos
I kind of stir-fried this in a cast iron rather than grilling or skewering. Smoky, tomato-y, heavy. Definitely serve with a grain and (non-potato) vegetable! I'd make it again. I think it's a good recipe to try aji panca with, because the flavor comes out well and is fairly central.

Seitan saltado
I liked the way the baked fries came out, but it would probably be way easier to use frozen (though it'd be higher in fat - but this recipe is already pretty high in fat!). I subbed aji amarillo with aji panca, used the "red seitan" (I think it went well). I used red onion (according to my "expert" this is what Peruvian restaurants always use), and I ... forgot the garlic. Oops. Anyway, my boyfriend says that usually the fried are mixed & fried with the rest of the stuff at the end, and the red onion is usually pretty chunky and still a little crispy rather than thinly sliced and fully cooked. We liked it, though it was pretty salty. Next time I'll probably use frozen fries and pre-made seitan (faster), *not* forget garlic, use aji amarillo, and less soy sauce. Maybe even half soy sauce. All in all, it's similar to anticuchos (potatoes and seitan, similar marinade).

Rice with pigeon peas (Arroz con gandules)
I'm always surprised with how well baked rice turns out, and this is no exception. It's a nicely balanced pilaf - a little vegetable, a little spice, a little bean/peas/whatever those things are. Oh yeah, pigeon peas. I got some canned from the Mexican grocery store, Goya brand. They kind of look like peas or raw chickpeas, and taste somewhere between a green pea and a bean. I don't know why they're not more popular in the US; they seem very versatile, and are mildly sweet and starchy.

Homemade soft corn tortillas
I don't have a tortilla press, so I used a rolling pin with plastic wrap, and formed some by hand. They came out pretty well, and I made both thin and thick ones. The dough was easy to handle, didn't stick too badly and didn't crack. So then the next time I made tortillas, I decided to free style it and just add water until the right consistency (i figured it must be easy if the recipe is so simple and came out so well...), but yeah, i should use the proportions stated. Hah.

Arepas
Kinda like tortillas, kind of like a dense bread. With their thickness, they still seem kind of under done even after coming out of the oven, but the inside solidifies much more upon cooling (just wait!). Nice alternative to tortillas, but I wouldn't go searching high and low for masarepa just to make them.

Arepas with sexy avocado tempeh filling (Avocado pepiada arepa)
Traditional petits pois
I tried cutting the arepas 3/4 of the way, but they pretty much just split open anyway. But it doesn't really matter. I left out the jicama, and used vegan ham instead of tempeh. It basically winds up a regular-ish "chicken" salad, which goes very well with avocado and arepas. A little heavy, but I don't think too many arepas are eaten at once anyway. Even after stuffing the arepas, I had quite a bit of filling left over, so I just used it for sammiches. And it was tasty.

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Made the Arroz con Seitan tonight. It took forever but that's my fault because I prepared the seitan today also instead of doing it a day in advance to cut down on cooking time. Totally worth it!! This was a massive hit and I will definitely be making this again.

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Oh yeah, pigeon peas. I got some canned from the Mexican grocery store, Goya brand. They kind of look like peas or raw chickpeas, and taste somewhere between a green pea and a bean. I don't know why they're not more popular in the US; they seem very versatile, and are mildly sweet and starchy. 

I love pigeon peas.  I've use them instead of regular peas whenver I come across a recipe that calls for peas, even Indian dishes.  I hate green peas.  I think a coworker from the Carrebean introduced them to me years ago.

I wish we had a Mexican grocery store here. 

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Churros - So delicious! These made me reminisce about the days I used to drive down to Tijuana and get stuck at the border trying to come back. I always bought churros and I have seriously missed them as a vegan. Make these now!

Chocolate para churros - I grew up drinking Mexican chocolate with just milk and chocolate so I decided to try this "thicker" version. It was good as always. Now if you want a really good drink to have with your churros, try making some champurrado (recipe here: http://www.gourmetsleuth.com/Recipes/Hot-Beverages-655/Mexican-Champurrado-369.aspx).

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Creamy Horchata
I did half the recipe, which actually yielded only 12 oz of liquid in the end (according to the recipe, it should be 3 cups. Uh... yeah. Maybe that's including the ice you serve it with?). Anyway, it's pretty thick, thicker than other horchata I've had (but they tend to really vary), so it could probably be thinned out with more almond milk or even water. I used vanilla almond milk, but it wasn't too too sweet. She mentions that some testers kept the rice as a chunky rice pudding, and sure enough there's a considerable amount of (tasty) rice left after straining... it would be a waste to toss it.
I didn't use lime zest, and used some powdered clove instead of whole. The cinnamon stick I used was well over 3", but it wasn't overpowering or anything. Definitely worthwhile to get cinnamon sticks rather than subbing powdered.

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Red beans with Dominican style sazon- I really liked the sazon. I omitted the OJ since i was serving this with orange rice.  It was a tasty sauce.  I wasn't crazy about the beans I put in this -- I used canned kidney beans-- and if I make it again I will try it with a different kind of bean.   

Latin baked tofu- i liked this but my husband did not. we usually eat tofu in small cubes in other dishes, and I don't think he liked this dish because it was so blatantly tofu.   I thought it got better in the fridge after a day or two eaten cold and I may use it this way next time for sandwiches. 

Savory orange rice, Brazilian style- yummy. nice change from regular rice. will try it next time with brown rice.

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I've had a lot of fun so far with this cookbook, and I'm excited to make more!

Chorizo Seitan Sausages:  Easy to make.  I made these to go in the Drunken Beans with Seitan Chorizo, but I had some extra sausages, so I froze them for later.  This is really convenient as long as you take the time to defrost them in the freezer before mealtime.  They have great flavor on their own...ate them sauteed in a little oil alongside Peruvian Potatoes with Spicy "Cheezy" Sauce.

Steamed Red Seitan:  This has a "softer", less chewy texture than the seitan recipes I'm used to.  It was good, though!  And best of all, it's another easy recipe that you can prepare ahead of time and have seitan ready to go for a quick meal.

Classic Roasted Tomatillo Salsa:  Be careful with this one...you really need a broiler-safe pan.  I'm still trying to scrub all the burnt tomatillo juices off of one of my pans.  The salsa tasted really fresh and green, probably due to the cilantro.  Very yummy!

Cilantro Citrus Vinaigrette:  I used olive oil, orange juice (no lime juice) and prepared dijon mustard.  Seemed a bit oily...next time I'll probably use less than 1/2 cup.  This was good served as part of the Classic Cabbage salad.

Classic Cabbage:  This side salad comes together really fast if you have a food processor to shred the carrots and cabbage.  It makes a nice, simple side to more flavorful dishes. (I served this with the Peruvian Seitan and Potato Skewers.)

Drunken Beans with Seitan Chorizo:  Normally I don't like going through all the effort of making bean dishes from scratch, but this was well worth it!  The beer adds a lot of flavor.  I didn't have any tequila on hand, so I didn't bother adding it.  The only thing I would change would be to add more tomatoes.  We had leftovers for a few days, so the last day, I added some extra tomato, and it was perfect!

Cilantro Lime Rice:  Very tasty side dish!  I used some sea salt and water rather than broth (amounts specified in recipe).  Served it with the Pan Grilled Vegetables in Chili Lime Beer, and the flavors of the two dishes worked nicely together.

Peruvian Seitan and Potato Skewers:  I made this with both the red wine vinegar and malt vinegar variation.  I definitely prefer the malt vinegar, because it's more flavorful.  This is an easy meal if you make the seitan ahead of time.  I did all my grilling on an indoor grill, which worked well.  Try to make the seitan chunks and potato chunks similarly sized so that both can get contact with the grill ridges for some lovely grill marks.  (My potatoes were too big...and the seitan didn't even touch the grill.)  I also tried this "free-form" in a skillet, and it helped to crisp up the seitan better than the grill.  Any way you make it, this dish is awesome!

Fried Sweet Plantains:  These were easy to make and work great as an appetizer or snack.  I ate mine with a little salt and Tofutti sour cream.  My plantains weren't black enough, so they weren't as sweet as I was expecting...but still tasty!

Pan Grilled Vegetables in Chili Lime Beer:  Good flavor!  I always enjoy cooking with beer...esp. Latin American recipes.  Softer vegetables work best. All the zucchini and summer squash was really good.  I threw in some Anaheim peppers, and they didn't absorb the marinade or soften up very well.

Peruvian Potatoes with Spicy "Cheezy" Sauce:  I couldn't find aji amarillo paste, so I just used a chili paste I made from dried New Mexico chiles (it's hard to find very many kinds of dried chiles in my area).  This was a tasty sauce, and it was really good served over yellow waxy potatoes.  It wasn't as "cheezy" as I had expected, so I'd be interested to try it with more nutritional yeast or some shredded vegan cheese melted in.

Chipotle, Seitan and Potato Tacos:  I was in a hurry and used store bought, chicken-style seitan strips for this recipe.  The seitan and potatoes were really good!  I topped the tacos with lettuce, pickled jalapenos, cilantro and a cilantro-lime creama made from soy yogurt.  I'll definitely be making these again sometime soon.

Michelada:  This may have been the most horrible thing I've ever tasted.  I know a lot of people like Micheladas, but for some reason, I think spicy and drinks do not go well together.  I should have realized this was a bad idea, because I hate Bloody Marys.

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Chocolate-chile mole sauce - Very time consuming but it makes a lot so it's worth it. I grew up eating black mole imported from Mexico so I'm really picky. I liked this recipe and would make it again but I wouldn't say it's my favorite. But if you're not as discriminating as I am, I think you would really dig this.

Steamed white seitan - This is my favorite seitan!! It is now my go-to recipe.

Steamed red seitan - This was alright. I'm not a huge fan of the texture and wouldn't make it again.

Latin shredded seitan - Flavor was delicious and soaked into the red steamed seitan. It was very tasty!

Venezuelan black beans - Delicious! Never thought of using brown sugar in beans but it worked so nicely.

Yellow garlic rice - I like the saffron garlic rice from VCON better than this one. It was still good though so try it and see which one you like better.

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Chimichurri sauce with smoked paprika
holy moses this is garlicky. It's a very strongly-flavored sauce all over, and very thick. I like everything in it (cilantro, garlic, parsley, etc), so it's good, and I don't think you need a whole lot to flavor something.

Simple Latin Tomato Sauce
I made this to eat with the Farmer's Market tamales. I used canned stewed tomatoes, so it would up a little sweet. At first I was considering not adding the lime at the end, but I did, and I like that it adds a little bit (but not too much) of a tang. I think it depends on what form of tomato you use though... maybe if you use not-super-ripe fresh ones, it won't need it. Anyway, this seems like a pretty versatile sauce you could even use on pasta. Though it has cumin, it's not so strong that this couldn't go with anything. A whole recipe of this worked well for a half recipe of tamales.

Hearty warm yuca and cabbage salad
Not too tough to prepare, actually. The cabbage salad is lightly seasoned (mostly a lime and garlic flavor) and keeps well. I made the tofu chicharrones to go with this, and it worked well, sort of like home-made "bacon" bits (but more savory and greasy). It's sort of an odd combination of fresh raw stuff (the salad) and something greasy and fried (chicharrones), but it's easy to eat, and I never got tired of it. The smoky flavor compliments the dressing well.

Red beans with Dominican-style sazon
I used pinto beans because for the life of me I could not find red ones for less than $3 a pound (a crime). Anyway, the sazon has a mild pepper flavor because it is simmered for a while, and though this has orange juice it doesn't really have a distinctive orange flavor (I forgot that it even had it). I still felt like this was kind of plain though, and might be better mixed into other things, such as rice or stew.

Chimichurri baked tofu
The strongest flavored tofu ever. I think one could easily use half as much chimichurri for this amount of tofu, as it winds up pretty garlicky. Like, the garlic flavor remained with me for over a day. Because it's so strongly flavored, it's probably better to have this in small pieces with something else, like rice.

Tofu chicharrones
I didn't use as much oil as directed, but my pan wound up being dry for the last batch. It certainly gets crispier with more oil. I'm not sure what "real" chicharrones taste like, but this was like little chewy, crispy, greasy pieces of bacon. It's definitely worth freezing and pressing the tofu for this, otherwise it would just be smoky tofu. It went well in the yuca/cabbage salad, but would probably go well anywhere. I'm not likely to make it again any time soon though, because of the amount of prep and the greasiness.

Zesty orange mojo baked tofu
Really strong orange flavor here. In fact, it probably doesn't need the zest or as much zest. I really liked it though, and was a nice change of the typical tofu flavor - savory and citrus. I'd make it again.

Latin-baked tofu

Calabacitas (Mixed squash saute)
I subbed kabocha for the calabaza (the only winter squash around now), and it eventually went mushy and took over, haha. I'm glad I added the optional corn, because otherwise it might be a little plain. I think this would be good with some hot sauce/tapatio. My MIL thought there was too much cumin, but that's crazy. Mild stuff here.

Peruvian potatoes with spicy cheezy sauce
I don't have the elusive commercial vegan heavy cream stuff, so I used coconut cream instead. Yeah, so my cheese sauce tasted kind of like coconut, but I like that it mellowed out the nooch flavor (which is often too strong for me in Terry & Isa's recipes). I also didn't use the crackers. The sauce would actually be a good sub for nacho cheese sauce, especially with the aji amarillo (gives it just the right spiciness). Next time I might try using half coconut cream and half soymilk to see if I can keep it creamy with less coconut flavor, but the coconut flavor wasn't too strong anyway. Also, the recipe states to blend the sauce once finished, but I don't really think it needs this if you're not using cracker crumbs.

Portobello feijoada (Brazilian black bean stew with portobello mushrooms)
First, I messed up the beans. I always reserve the bean-soaking liquid for cooking and the bean-cooking liquid for black beans (they're so much richer that way, and I don't believe discarding it reduces gassiness), which for once is exactly what is directed here, but... i burned the beans while cooking, somehow. So I rinsed the hell out of them to get rid of any burnt flavor, and despite all this it actually cooked up into being a pretty rich stew. The amount of liquid is just right here - fairly liquid when just cookied, but once it cools or is reheated, it's more like a paste. I used beef-flavored TVP slices (I just rehydrated them in the broth). The mushrooms aren't like "whoah, portobellos" in the stew, so a cheaper one could probably be subbed so long as the mushrooms are being stewed with everything, and not served on top as in the photo. The mushrooms weren't weird at all in this, and picked up the black bean flavor. I'd make it again, but... properly next time.

Sancocho
I subbed kabocha for calabaza again, and it came out well, a little bit sweet. To me it's kind of plain, but could probably be adjusted with more lime juice and some chile. I also might pre-cook the yuca next time, only because I always manage to miss some waxy stuff or the central fiber, and it's hard to take out once it's already in a stew.

Quinoa corn chowder with limas and aji
Not a whole lot of liquid here, which is fine; I think I prefer it that way. I used gandules instead of limas, and used half aji amarillo and aji panca since I had both on hand. It's a little bit sweet, spicy, nutty (toasted quinoa), and all over a good, easily likeable stew. It's not really like corn chowders I've ever had, and the amount of "cream" added doesn't really make it creamy, it just kind of mellows it out. I used coconut cream as the heavy cream substitute.

Chorizo spinach sopes
Simple. I used TJ's soyrizo (about 3/4 package for 1/2 recipe), frozen spinach instead of fresh, and sopes from a tortilleria instead of making them (I'm lazy). So, it was easy to prepare. The lime makes the otherwise plain spinach quite likeable. We had these with a little soy sour cream.

Colombian grilled arepas with corn and vegan cheese
Greasy goodness. I used daiya and fresh corn. Adding cheese and margarine to the dough really makes it less like a tortilla and more like a grilled tamale or something. They're very rich, and it's hard to eat more than one at a time.

Cachapas
I used fresh corn, and I think it was worth it, because it actually held together (I have less faith for frozen corn) and had that fresh corn flavor. I had some plain, and tried one with melted tofutti cheese in the middle omelet-style like suggested, and though they are good and sweet by themselves, they are sooo much better with cheese in the middle. I used both mozzerella and cheddar style, and the cheddar style is better here. The cachapas themselves are a little bit cakey, savory pancake, and kind of remind me of okonomiyaki, except I can actually make these. Success. Also, I didn't need as many ears of corn as stated for the volume needed, and the ears I was using were actually pretty small-medium, just FYI.

Savory vegan masa dough
Comes together very easily, easy to work with. Never thought of adding garlic to the dough itself, and I think it works well there.

Farmer's market tamales
I had half a mind to make these filled tamales rather than putting the vegetables in the dough, but it made assembly a lot easier and I don't think it really takes away from the tamale eating experience. We had these with Simple Latin Tomato Sauce, which went well. Though it looks like this makes a lot of tamales, they're quite small (corn husks only allow so much). J said that these are called chuchitos in Guatemala, so... yeah. Anyway. Savory, good, not really as plain as expected. I used a different masa flour than Maseca, something grainier, which I think added a better texture.

Pineapple raisin sweet tamales
I didn't use raisins (sue me) and I used some powdered anise rather than seed (I can't remember exactly how much, but less than the amount for seeds). It was moderately sweet, with a mild anise flavor (I don't like it too strong). They're "dessert" tamales but we had them as a meal. I didn't have them with anything else, nothing else was really needed.

Wheat empanada dough
Definitely needs more than the 3/4c of water. I gradually worked it more water, so I wound up with more gluten development than I wanted (though the end result was still kind of flaky, but also chewy). I think next time I'll start with a cup of water and work from there, 'cause these are supposed to be more "tender." Still, they rolled out easily. Also, I just divided up the dough and rolled them out individually rather than cutting circles.

Empanadas humitas
I used fresh corn and chives for the filling. My stove was out of commission at the time, so I "sauteed" the chives in oil in the microwave, and also heated the whole mixture (corn, cornstarch, cream, etc) in there as well, which actually worked out pretty well. I used coconut cream for the creamer, which seems to be fine (no real coconut flavor in the finished product). I like these - a thick, creamy, slightly sweet filling. I wasn't sure how puréed to get the filling (it said to pulse several times or something), so I left it a little chunky.

Agua de papelon
omg tasty. I don't think I've used panela/piloncillo before, and I was all skeptical about how it has more "nutrients" than other forms of sugar, but I could really taste something of that nature here. Sort of like a B vitamin tablet (but not nasty or anything) with molasses. Anyway, this has a mild lime taste, nothing too tart. It could probably be watered down even more and be fine. I'll definitely make this again, as it was easy, "nutritious," and tasty.

Arroz con leche
Waaay too thick for arroz con leche. I'm thinking that might be my fault, though, because the same thing happened with the horchata. Oh well. Also, the clove and allspice were fine, but I've never seen arroz con leche with that before. I wound up watering down individual servings with soymilk. It was good, but I think I'll try another arroz con leche recipe next time.

Chocolate orange spice cake
I made this cake in one of those paper pans (star-shaped), so I had some difficulty getting it to bake all the way through in the time provided (I think it wound up with an extra 7-10 min, but didn't burn). Good, rich, moist, and has the perfect amount of orange (doesn't taste weird, bitter, or soapy, and some orange chocolate things sometimes do). I am afraid of the calories in this cake with all that cocoa and oil, but I'll probably make this again. I didn't make the dulce de batata.

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Latin-baked tofu

What happened to this one?

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I accidentally copied it in, that's what.

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I just got this book (yesterday!!) as a random gift and can't wait to make something.  I'm thinking empanadas and churros are on the menu this weekend.  :)

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Churros
We ate this faster than they took to make. The sugar/cinnamon didn't stick well after draining; I'm sure there's some sort of timing to get that down (hot, but not oily). The dough also had a hard time getting through my pastry bag; I got a few good churros and then the bag split. It was a disposable one, so maybe another would have help up more, but... eh. Anyway, I fried the rest as thin logs and circles, and they cooked fine. Crispy on the outside, chewy and soft on the inside, not very sweet without sugar; I liked them. Aside from the whole pastry bag thing, they're pretty easy to make for something deep-fried.

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yay i just got this book... i've been flagging recipes to make soon :)

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For some reason this book has been intimindating to me with all the new and strange foods.  I didn't realize how untuned I was to Latin food.

onion-pepper sofrito.  Maybe I didn't dice the veggies fine enough but I had way more than 1.5 cups.  I would have blended it if my blender worked.  Doesn't look or taste like the sofrito a PR co-worker gave me one time.  Still it worked in the recipe I used it for, but now I have tons leftover.  I might freeze it because that's what my coworker does. (tweety)

Steamed red seitan - was quite pleased with how this turned out because it was very moist going into the steamer.  Like the reviewer above, it was a bit soft, but was good.  (tweety)

Venezealan black beans - pretty basic recipe if you ask me.  I loved it though because being Floridian, this is the one Latin dish I've been exposed to over and over again.  I like this version better than the Cuban style I'm used to. I added a jalpeno because beans need heat.  It makes a ton and I'll be eating it for days.  (tweety)

Latin shreeded seitan - tasty.  Not a "wow" but nothing bad to say about it either.  Again, the softeness of it bugged me slightly, but I'm more about taste than texture in food anyway.  (tweety)

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs022.ash2/34462_1356366868050_1197836956_30824071_4661269_n.jpg

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Sweet and spicy empanadas - These were absolutely delicious!! I didn't substitute anything and used Tapatio for the chile. There was a lot of filling left over that I have sitting in my freezer for the next time I make the empanada dough. I was actually thinking of just turning it into a big pie to save on time.

Cashew crema - This was okay on it's own but when it's on top of something it blends right in.

Chipotle, seitan, and potato tacos - I used red seitan and vegetable broth instead of beer. This was divine and even won over my very picky omni brother. I topped it with shredded cabbage and the cashew crema.

Ok so I said I didn't like the red seitan and it turns out I'm a liar. I read on PPK that someone else steamed it for an additional 15 minutes and that it improves the texture. I did that and I am in love with it ever since.

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Ok so I said I didn't like the red seitan and it turns out I'm a liar. I read on PPK that someone else steamed it for an additional 15 minutes and that it improves the texture. I did that and I am in love with it ever since.

Good to know!  I'll have to try that  ;)

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Steamed red seitan:

Wow AMAZING!!!! I only took a bite out of one of the "steaks" since I am saving these puppies for empanadas tomorrow but WOW! One of my new favorite ways to make seitan!!! The seitan was a bit different texture-wise as I was kneading it but it worked out. TRY THESE!!! (amymylove)

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4374.jpg

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Amy, I've got some in the freezer to make empanadas with when I have time.  Can't wait to read what you think. 

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i will post more on the empanadas this weekend (pics included)... i thought they were amazing but very time consuming... save it for the weekend for sure or whenever you have a day off <3

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