The Tropical Vegan Kitchen by Donna Klein
I hadn't even heard of this and was playing around in Borders and decided on a whim to buy it. I made the Spicy Tawainese-Style Black Sesame Noodles and it tasted great. I used 6 oz. of rice noodles instead of the Chinese noodles and added a little chili sauce to give it a bit more heat, but it was great. Here's a picture of it. I didn't have black sesame seeds, so I used the regular ones so it doesn't look as fancy as it might have.
The second picture is of malaysian hot and sour noodles with tofu and baby bok choy. My husband gave it 4.5 stars.
Curried Quinoa Salad with Mango - Very good. I didn't have mango chutney and I couldn't find it in the mainstream store so I used some sweet lime pickle that I had on hand and that was an excellent substitution. This salad was an excellent combination of sweet and spicy that I loved.
Sru Lankan-style curried green beans with cashews - Very good. Nice mix of sweet and spicy. I added Thai hot chilies for some heat.
Bangkok-style basil sesamae noodles Very good. I added just a tad bit less oil and no salt since it had soy sauce. I always tend to use too much garlic, it called for four cloves and I used maybe five and I didn't realize this would be not cooked and it gave me bad garlic breath. But I loved it. I added tofu because I was actually going to make the spicy Thai green beans and tofu on the same page. I got the tofu diced and drained, but then proceeded to make the above green beans instead totally by mistake, so I had extra tofu. I fried up the tofu separately in peanut oil.
Peurto Rican pink beans - Fantastic! I used whole wheat pasta shells instead of rice, since I had rice the two days prior.
Looking back on this thread most of what I've made from this book has been "very good" or "fantastic". Again, no disappointment today as I made the Spicy Bolivian-style lentils and rice and I'd rate this very good as well. Hearty but not fatty and heavy. I used brown rice, as always.
Spicy Thai green beans and tofu - Delish! The mix of red curry, veggie broth, tamari and lime made for a great sauce. I used lime zest instead of kaffir lime leaves or chopped lime peel. I cooked everything together rather than the green beans first with the tofu added later because I wanted my green beans crunchy.
Brazilian-style braised pumpkin - This was pretty good. Pretty straightforward way of cooking using only scallions (I used a shallot instead because it's what I had), garlic, broth, salt (which I eliminated because the broth was salty) and pepper. That's it. Nice side dish that's easy to make.
Venezuelan-style baked potato casserole Pretty good side dish. Straightforward and easy to make. I added the optional cayenne, and used the parsly option, although I think cilantro would have been better, but I had some parsly I didn't want to go to waste.
Lentil-Pomegranate Stew with Spinach and Raisins
I substituted 1/4 cup pomegranate molasses for the 1 cup of pomegranate juice. It was too strong of a flavour for me, so I'd decrease it to 1/8 cup. It was also too salty, so I wouldn't add the full tsp salt. It probably depends how much salt is in your broth. I wanted to love this, but for me, this was merely ok. It needs some work.
Sweet Potato and Black Bean Quesadillas--very tasty and fairly easy to whip up. Kids didn't like that much and just picked out the beans. I ate all the leftovers. Might work better as an appetizer than an entree.
Brazilian Black Bean Soup
I butchered the original recipe enough that it likely isn't the same, but it was an excellent soup. I removed the rice. I subbed mango nectar for the orange juice. I used red pepper (instead of green), and 1 large carrot (instead of 1/2), and replaced the tomato with 1/3 cup pureed tomatoes. Lots of flavour from the spices - cinnamon, cloves, thyme - with the subtly sweet mango nectar. I pureed it until it was still somewhat chunky so I liked the texture. I definitely recommend this soup. Hearty and healthy. :)
Thanks for the awesome tips, I got this book based on your recommendation, I Loved it!
Mango Slaw -= This tasty sweet, hot and sour slaw was easy to make. It contains rice vinegar (sour), siracha (hot), and sugar and mirin (sweet, but which I cut from 3 to 2 tbs of sugar). Excellent.
Coconut tofu with spicy pineapple chutney over rice - This involved a few steps, making the chutney (which actually uses store bought mango chutney as a base), marinating the tofu and then coating and frying the tofu. But it all was relatively simple to do, and the result was very very good. The marinade was simply pineapple juice and soy/tamari.
Donna Klein's recipes rarely disappoint me.
Belize Style Sweet Potato Pudding I made this two months ago and am just reviewing now. I followed all the directions but it never set up. Gooey mess. Also extremely sweet. Will not make again.
Costa rican cabbage-stuffed tortillas - Good. Nothing to write home about though. It's unique in that it is uncooked and has cabbage as an ingredient.
Papaya, jicama, and avocado salad with sour orange dressing - Tasty good. The dressing is fresh orange juice, lime, canola oil, and cider vinegar. I left out the teaspoon of sugar she asks for. Mixes very well with the fruit and avocado.
Caribbean Pumpkin Soup - Darn, those Caribbean folk like their soups spicy! The original recipe calls for 1 tsp habanero or Scotch bonnet pepper and I used 1/2 tsp Aleppo chili flakes and still found it too spicy. either that or the tbsp of grated ginger. I hope it calms down as leftovers because otherwise it was a very nicely flavoured soup.
Brazilian Black Bean and Vegetable Stew - This was seriously yummy and pretty to boot with all the colours from the veggies (sweet potato, red pepper, green pepper, tomato, kale). I was worried it was going to be too orangey as I tasted it midway but the lime at the end makes the whole dish come together so nicely. Loved this.
Aussie-style curried sweet potato salad with orange - Very good! The curry is only 1/4 tsp and not that noticeable, but that's as it should be. The star of this the sweet potato and the orange. She called for chopped orange peel and I used zest instead. Quick, easy and tasty.
Baby spinach salad with pomegranates and almonds - Very good. This is a basic dressing with olive oil, orange juice, lemon juice and a tad of dijon. She calls for 1 tbs of sugar and I used 1/2 and that was not necessary. I like tart. I subbed fresh key lime juice from my tree for the lemon and didn't have red onions and used green instead.
African pineapple and peanut stew with kale - This looks unappetizing but is very good. It has pineapple ( she calls for 2 cans of chopped in juice but I used fresh that I chopped in a food processor along with some pineapple juice that I had in a small can that I was glad to finally use), crunchy peanut butter, kale, garlic, red onion and cilantro and for spice I used Thai chili peppers (she calls for crushed red pepper). This is a multi-layered dish of sweet, nutty and spicy.....and it works.
Vietnamese-style cauliflower - Very good. Very good way to jazz up cauliflower, which is extremely healthy, but not one of my favorite foods....it's cooked with fresh chopped tomatoes, shallots, garlic, Thai chilis and cilantro. Great side dish to any meal.