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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

Sweet and spicy seitan potato empanadas (Bolivian saltenas)

These were AMAZING but very time consuming, something you definitely want to do on a day off! I agree with the previous reviewer in that I have like half of the filling leftover (So I will be making only the dough this weekend... SCORE!) Thank God for my Mexican BF because I had a really hard time getting these puppies to close at first but we figured it out (Her instructions were whack). These are really good and make excellent microwaved leftovers! (amymylove)

Empanada Filling:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4376.jpg

Baked Empanadas:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4378.jpg

Inside:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4385.jpg

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Those look great!  I'll have to try that recipe next...  ;)b

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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)

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4407.jpg

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4416.jpg

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)

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4424.jpg

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I JUST GOT THIS.

that is all.  :)>>>

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Chorizo seitan sausages
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.

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.

Pine nut crema
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.

Venezuelan guasacaca
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.

Latin baked tofu
It's all right. Tastes fine, but not so great that it's worth the effort of baking tofu. Maybe grilling it stovetop?

Potato chickpea enchiladas with green tomatillo sauce
I don't like chickpeas *too much*, but they worked well here. The enchiladas themselves would have been a little plain without the fixings. I only used half the amount of suggested pine crema. I could see using more, but definitely not the full thing (it would just be too much). The crema goes with the tomatillo sauce well. Seitan would probably help the enchilada itself stand out more.

Creamy potato peanut stew
I didn't like this. I like peanut butter, but I just don't think it fits here. I always think I'm going to like these things, but something about the combination of pb + tomato + potato makes it taste like blah. Being used to sweet peanut buttery things, I thought this could use sugar, but in the end I still couldn't finish it.

Cuban black bean soup
Pretty good. I wound up puréeing nearly the whole thing and letting it simmer a little more. It's slightly sweet, and faintly tastes of the vegetables in it so that it's really mainly a black bean thing (almost like refried beans). I like black beans, so I just ate it with white rice and nothing else.

Taquitos with chorizo and potato
I was fairly certain that the taquitos would somehow fall apart on me while frying, but they all held together! Frying them first seal side-down really helped. However, some filling spilled out from the ends, but I think that's kind of inevitable. The chorizo gives a really strong flavor to this, so I could eat only 1, maybe 2 at a time. They freeze well.

Coconut tres leches cake
I didn't use alcohol, and it was deelicious. It's not even *that* strong of a coconut flavor, it's more mild, and goes really well with the citrus/vanilla thing. I've never had "real" tres leches, but this is my favorite cake second to chocolate. Really close second. The cake stayed moist for a long time thanks to the syrup.

Sweet corn ice cream
I made this with fresh corn. It tastes good (I think it's better with some cinnamon), but it's still hard for me to get over eating corn stuff as ice cream. Because the corn was fresh, I couldn't purée it completely, which probably doesn't help. Still, a sweet, creamy treat.

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Green Tomatillo sauce - 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.

Potato chickpea enchiladas - Since I didn't like the tomatillo sauce I wasn't a fan of these enchiladas. The potato and chickpea mixture is good though. I'd make them again using the Red chile sauce recipe.

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Steamed white seitan:

Amazing seitan but I like the Red Seitan better. (amymylove)

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)

Savory vegan masa dough:

Freakin amazing! Turned out perfect for me though I have never made tamales before so... Now I know what that weird smell in every Mexican market comes from: MASA!!! (amymylove)

Red chile seitan tamales:

Oh my lord... These are amazing! My only complaint is that I only got 16 tamales not 24! Maybe I had huge corn husks? I will be making these again, probably next weekend but like a triple batch! (amymylove)

Wheat empanada dough:

This dough always works out perfectly for me... The amount of water works for me as well. I am getting way better at rolling this dough and can now get 10 dough circles out of this recipe like she says. I even used this recipe to make a pot pie shell! (amymylove)

Sweet and spicy seitan potato empanadas:

Make this recipe! It will amazing you and anybody you share it with! I have gotten much better at making these puppies but still always have a ton of filling leftover. So maybe cut back on the filling or make a double batch of empanada dough. (amymylove)

Red chile sauce:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4571.jpg

Red chile seitan tamales in husk:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4584.jpg

Red chile seitan tamales out of husk:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4580.jpg

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4581.jpg

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I want to make all that!

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I want to make all that!

It's really good! I think you would enjoy the seitan in this... I say try it when you have a day off and make as many as you can!

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Costa Rican refried rice and beans (Gallo pinto)

Probably the best beans and rice I've had! I didn't even have the Worcestershire sauce to add (will do next time), but everything melded so well. I used a green pepper for the red, and two hot peppers. I also added a splash of sherry wine, and used the vegetable broth. Brown rice, and black beans. Had it with a cucumber, corn, and tomato salad. Yum!

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Cashew crema:

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)

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amymylove: I wasn't fond of the cashew crema by itself either but when you put it on something it's not as bad. Did you try it on top of something or did you just taste test and then dump it? I was tempted to dump it until my partner tried it on top of her tacos and said it was good.

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amymylove: I wasn't fond of the cashew crema by itself either but when you put it on something it's not as bad. Did you try it on top of something or did you just taste test and then dump it? I was tempted to dump it until my partner tried it on top of her tacos and said it was good.

i just tested it like she said in the directions... it was so gross that yes, i dumped the whole thing :(

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Costa Rican refried rice and beans (Gallo pinto) - Influenced by AC's review above, I gave it a try....it's good..frying the rice gave it a bit of a geasy texture, but it was good...I used olive oil.  I used red beans, and Thai chili's, and followed the recipe pretty faithfully, except I left out the salt because I used broth and canned beans that were salted.  (Tweety)

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs140.ash2/40363_1398195553741_1197836956_30929074_8372345_n.jpg

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Steamed red seitan- 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).  

So good, so green dipping sauce (Green aji sauce)- 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!

Wheat empanada dough- good dough... it's not too difficult to work with, although i think i may prefer the cornmeal flavor of the ones in v'con.  i also needed much more than 3/4 cup water.
 
Shredded seitan and mushroom empanadas with raisins and olives - this is incredibly delicious. i normally do not like olives at all but loved them in this.  even better served with the "so good so green dipping sauce".

Dulce de batata (Sweet potato sweet mash) - delicious and very sweet.

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Chorizo seitan sausages - 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)

potato-kale soup with sizzling chorizo - OMG this was fantastic.  Again, I followed the recipe precisely using red onions because that was all I had, and mustard greens.  I think the mustard greens was good choice here because it have it as she says "a uniquely piquant" flavor.

I think 3 tabelsppons of annato-infused oil to fry three links of seitan chorizo sausages made them too greasy.  I put them on a paper towl to aboserb the excess grease.  She does offer that you can just use sprayed oil for sauteeing them, and that's what I'd recommend. 

I think the soup would be good without the sausages, but with them it was fabulous.  (Tweety)

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Columbian-style red beans - Fantastic!!!  I had made a red bean dish earlier in the week so used two cans of low sodium black beans, didn't add any extra salt because the broth had salt.  I used the slightly-ripe plantain like she suggested for more sweetness, but also added a chopped jalapeno for heat.  I used only 1.5 cups of broth and cut down the cooking time to only 20 minutes...I though 40 minutes would have been too mushy for my tastes.  I had the sofrito in the freezer from making a batch a while back, so this was a very easy dish to make.

The combination of swet-hot and spicy was a winner.  (Tweety)
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Home style refried beans
I decided to make this recipe because I had a bag of oldish pinto beans and a few onions taking up space in a cabinet.  I thought, 'how good could refried beans be?', then I thought, 'it's Sunday, what better do I have to do?'  They are 100% worth the effort!  You can't possibly imagine how deeply flavorful these beans are.  Rich, creamy, almost decadent.  AND...they practically make themselves.  I immersion-blended mine after cooking.

Latin baked tofu
This is the most perfect tofu in the history of life.  Something about the cooking method really helps the tofu absorb the flavor.  I eyeballed and substituted my way through the whole recipe and it was still 10/10.  I served this with the Homestyle Refried Beans from this book, kale simmered in adobo sauce (my recipe), coconut-garlic rice (my recipe), and a very non-authentic (and delicious!) blueberry cobbler from JOVB. 

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Vanilla coconut flan - Orgasmic and life changing. Best flan EVER.

Mojo oven roasted seitan - This is tangy and delicious! It stays nice and juicy.

Cubano sandwich - I made my own cuban bread using this recipe http://www.oo.com/kitchen-warfares-cuban-bread-tampa-style/ I used EB shortening instead of lard. This has been the best sandwich of my freaking life. I cannot wait to make this again. You should seriously try making the bread- you won't regret it! It was also easy in my opinion.

Latin-baked tofu - It owns. I don't use that much oil though- I did the first time and felt it was excessive.

Tomatillo sauce - Yuck- I did not like this at all. I make my own verde sauce often but wanted to try this one. I'd never make it again and will happily go back to my version.

Potato-chickpea enchiladas - Didn't like these because I wasn't a fan of the tomatillo sauce and the oregano seemed overpowering in the stuffing.

Chorizo seitan sausages - 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?

Mashed potato pancakes - I can't wait to make these again. I made them using red potatoes cause I wanted a little more texture.

So good, so green dipping sauce - 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.

Cilantro-lime rice - Just what I'd expect and totally hit the spot.

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Peruvian seitan and potato skewers (Seitan anticuchos):

Wow this recipe is flippin' fantastic! I included all veggies that were optional (Red bell pepper, onion, and small waxy potatoes) and because of this, I thought the recipe could use a little more marinade for the potatoes, but it was still to die for! I also don't have a barbecue so I just broiled these puppies for 10 minutes, flipping them halfway. I plan on making these again ASAP! (amymylove)

Pics coming soon! Photobucket is down :(

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