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Students Go Vegan

Dude, why is this book not on the list?!

it's really fantastic. easy to make stuff, doesn't make gallons and uses stuff i tend to have around my house.

i really like the lentil and butternut squash stew. YUM. it has a little cinnamon in it and is so easy to make if you have a BN squash hanging around (cause don't we all?)  :)>>>

http://4.bp.blogspot.com/_KD3Pfd5DaSI/SPa5cLv3oMI/AAAAAAAAAW0/xE0sgLDPZoI/s320/lentil+squash+stew.gif

What else have you tried?  I just picked the book up from the library and haven't had a chance to look through it yet. but would love some suggestions.

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i've made soups from it, but i don't remember off the top which ones. i've been a little delinquent in the kitchen/food/eating department lately. oye.

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I've had it for um... probably a year now... in preparation for grad school... but I have yet to crack it open.  :(

Bad vegan... bad, bad vegan. I need to get back into the kitch.
That looks amazingly good, as all of BP's food porn does.

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That lentil-butternut shizzle looks good.  I have this book but I've never made it.  I might have to.  But maybe with sweet potatoes instead of butternut squash because the thought of carving into a butternut squash scares the daylights out of me.  I did it once and thought I'd slice a hand off.

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That lentil-butternut shizzle looks good.  I have this book but I've never made it.  I might have to.  But maybe with sweet potatoes instead of butternut squash because the thought of carving into a butternut squash scares the daylights out of me.  I did it once and thought I'd slice a hand off.

I concur. Squash is difficult to cut. I  :)>>> spaghetti squash but HATE cutting it in half.

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That lentil-butternut shizzle looks good.  I have this book but I've never made it.  I might have to.  But maybe with sweet potatoes instead of butternut squash because the thought of carving into a butternut squash scares the daylights out of me.  I did it once and thought I'd slice a hand off.

I concur. Squash is difficult to cut. I  :)>>> spaghetti squash but HATE cutting it in half.

if you throw them in the oven or microwave for awhile first they soften up and then they're alot easier to cut in half, try it!

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if you throw them in the oven or microwave for awhile first they soften up and then they're alot easier to cut in half, try it!

Dammit you're smart.  I usually just make someone else cut it for me, but I suppose, on my quest for independence, I shall try your method.

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That lentil-butternut shizzle looks good.  I have this book but I've never made it.  I might have to.  But maybe with sweet potatoes instead of butternut squash because the thought of carving into a butternut squash scares the daylights out of me.  I did it once and thought I'd slice a hand off.

I concur. Squash is difficult to cut. I  :)>>> spaghetti squash but HATE cutting it in half.

if you throw them in the oven or microwave for awhile first they soften up and then they're alot easier to cut in half, try it!

I've never tried it, but a friend of mine told me about that trick. It is smart indeed. I will try that next time I have the chance.

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That lentil-butternut shizzle looks good.  I have this book but I've never made it.  I might have to.  But maybe with sweet potatoes instead of butternut squash because the thought of carving into a butternut squash scares the daylights out of me.  I did it once and thought I'd slice a hand off.

I concur. Squash is difficult to cut. I  :)>>> spaghetti squash but HATE cutting it in half.

if you throw them in the oven or microwave for awhile first they soften up and then they're alot easier to cut in half, try it!

I've never tried it, but a friend of mine told me about that trick. It is smart indeed. I will try that next time I have the chance.

i do it for spaghetti squash but for butternut and acorn i always just peel them with a veggie peeler and they're way easier to cut.

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I haven't got good knives, that's my next investments. Good kitchen knives... I am getting frustrated with what I currently have...

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and a knife stone! sharp knives are the bomb.

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and a knife stone! sharp knives are the bomb.

I have the sharpener thing, but it's weird about the angle and stuff... I'm afraid I'll cut my finger or hand off.

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and a knife stone! sharp knives are the bomb.

I have the sharpener thing, but it's weird about the angle and stuff... I'm afraid I'll cut my finger or hand off.

Brace the stone against a ledge of some sort, then push the knife against the top layer of the stone, as if you were slicing a very thin layer off. Use soap and water, not oil, as a lube, no matter what the stone says. Oil makes it wear out faster, or something bad. People always try to sharpen knives by dragging them backwards, but what that does is roll the edge over, not make it sharper. Hm, it's hard to explain without being able to demonstrate. Get someone to show you :)

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I just got this book.  Has anyone tried anything yet?

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I just got this book.  Has anyone tried anything yet?

I've had it for a long time.... but again, LAZY GIRL HERE.
I bet we could find things that don't need to be refrigerated, though! *goes to look*

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The curried tempeh filling from page 45 looks pretty amazing...

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Who is this book by? I've never heard of it, but the recipes sound good and bp your squash-lentil deal looks hearty :)
Is this a broke college student book? If so, then I definitely need one lol!

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I just bought it today! I was in Borders last week getting calenders and saw it, but didn't want to buy it impulsively, so I waited a week. I made the black-eyed pea salsa, and it's pretty good--I'm thinking it'll be mellower after it sits in the fridge for a while. Most of the recipes look like they would be easy to make low-fat, and some already are. They also don't require a bunch of equipment, which is nice. Yay!

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I really like this book.  There are several sections with really easy instructions for staples, like how to cook grains, different types of dried beans, greens, etc.

And for Dalida, it's by Carole Raymond.

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I really like this book.  There are several sections with really easy instructions for staples, like how to cook grains, different types of dried beans, greens, etc.

And for Dalida, it's by Carole Raymond.

thanks cyets!

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