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The Unofficial "Other Cookbooks Not Listed" Thread

I thought I would start a thread for recipe reviews of cookbooks that don't have a thread, and probably don't need a thread. 

So if you are using older cookbooks, or cookbooks without a thread, I'd love to hear from you here. 

I had some potatoes and collards left from the above dishes so I made "Garlicky potatoes with greens and olives" - Really this isn't a combination I would ever dream to try and it sounds strange but it works....she uses plenty of garlic and it's seasoned with olives, tarragon, basil and lemon juice. Yummy!

http://sphotos.xx.fbcdn.net/hphotos-ash3/601229_3614225033093_1829827871...

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From Vegan Italiano

Spaghetti with red wine and rosemary marinara sauce - Loved this simple sauce...the rosemary seasons it very well and the red wine makes for a good flavor as well. I used whole grain pasta.

http://sphotos.xx.fbcdn.net/hphotos-ash3/538451_3622231753256_1975246149...

Roasted beets and arugula - For some reason I had low expections, just wanting to eat something healthy alongside the pasta, and was pleasantly surprised that I really liked how this came together. The beets mixed with the bitter arugula was a good flavor. The beets were seasons relatively simple with scallions, red wine vinegar and olive oil.

http://sphotos.xx.fbcdn.net/hphotos-prn1/525770_3622231113240_387992537_...

From Wild About Greens

Greens with shallots and olives - I used a mix of leftover collard greens and turnip greens used in dishes above and it worked out well for this dish. I used the white wine option instead of water for simmering and that was a nice flavor. I also used added the optional garlic even though I used plenty of shallots. Loved this as a side dish.

http://sphotos.xx.fbcdn.net/hphotos-ash4/285752_3622231313245_1092598492...

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Tweety, what kind of white wine do you use when you cook? I ask because I've always used pinot grigio to cook with but recently read that you should choose the type of wine based on the spiciness or heartiness of the dish. Just wondering.

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Storm, I don't know a lot about cooking with wine. I'm low class and just buy Publix brand cooking wine, or Holland House cooking wine. It's in the grocery section along with the vinegars...nothing fancy at all. They add sodium for some reason, but it's cheap and adds the flavor I like. I don't often use a lot of wine, but seem to be on a roll with it.

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Go for a dry-ish white to cook with. I know a lot of TV cooks say "If you wouldn't drink it don't cook with it" but some of the best cooking wine I ever used was a cheapo they don't even make anymore, which was Guasti Sherry. Gross in a glass but fantastic as a marinade. For run of the mill sauce cooking, I use "jug wine." Basic white table wine, nothing too sweet or heavy. DO NOT use "cooking sherry" which they sell there--it's loaded with salt and chemicals. If you get cheapo white wine from the drinkable section you'll be fine. They sell one in cartons here that I buy in LIDL and cook with.

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From Quick Fix Vegan

curried rice and chickpea salad - This delicious salad has brown rice, chickpeas, mango, scallions, raisons and raw cashews (the recipe calls for roasted peanuts) in a curry dressing.

http://sphotos.xx.fbcdn.net/hphotos-ash3/563390_3637003002528_652900333_...

From Vegan Italiano

Rotelle with arugula and sun-dried tomatoes - I used a whole grain gluten free quinoa based penne pasta. I can't say that I've cooked with arugula before, but this batch was bitter and mixing it with this dish and cooking it took that bitter edge off and this was delicious.

http://sphotos.xx.fbcdn.net/hphotos-prn1/521897_3637002762522_679873720_...

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From Wild About Greens

Chard with Brussels sprouts and red pepper - This sauteed combination was quite good. I added the optional toasted walnuts.

http://sphotos.xx.fbcdn.net/hphotos-snc6/282203_3640994102303_810842368_...

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Vegan Indian Cooking by Anupi Singla - I've gotten a new Indian Vegan cookbook, not because I needed one, but just because there aren't that many Vegan books out there and I love Indian and want to support the writer in her
effort.. It looks like I'm going to enjoy this book.
I started off simple with a dish called Masala papads are a type of thin bread that I didn't use because I had some papadums on hand. The condiment is simply spiced onions, chili and tomatoes. It was very delish.

http://sphotos.xx.fbcdn.net/hphotos-ash4/428904_3649230988220_331633397_...
Sicilian skillet pasta pie - I baked this in a separate pan rather than the skillet because I don't think my skillet is oven compatible. I knew it wouldn't hold together and it didn't...too juicy and no binder like cheese to hold it together. That said, it was still good. I used a yellow pepper instead of red or green. The recipe also called for sun dried tomato dried bits, which I've never heard of (but will now seek out) and used regular sun-dried tomatoes instead. It also has diced tomatoes and fresh grape tomatoes, kalamata over, onions and garlic and red wine. The interesting thing is there are no herbs and it really doesn't need any. I added crushed red pepper.

http://sphotos.xx.fbcdn.net/hphotos-ash4/396853_3649231228226_1565571322...

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From Wild About Greens

kale salad with cauliflower and sweet potatoes - This gorgeous looking salad also had avocado and red pepper. The dressing was olive oil, lime juice and red wine vinegar and herbs. I lightly steamed the cauliflower so it was nice and crunch but I overcooked the sweet potato and it mixes better if it's a little firm (as she instructs...duh). The kale was raw and "massaged". Loved this.

http://sphotos.xx.fbcdn.net/hphotos-snc7/582148_3649230668212_1904007605...

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From Vegan Italiano

Pasta with fennel and cherry tomatoes - This was super easy to make, it uses the fennel bulb and some of the fronds as well as fennel seed powder. It also has scallions, cherry tomatoes and a little bit of low-sodium veggie broth. The fast cook technique is to cook the pasta, pour it over the chopped scallions and fennel in a colander...then back in the pot mixed with olive oil and the tomatoes and left to sit without cooking further for 10 minutes. The tomatoes remain refresh and the fennel releases it's flavor and maintains it's crunchy texture. Excellent!

http://sphotos.xx.fbcdn.net/hphotos-snc7/309388_3675538885901_1755411667...

From Wild About Greens

Three-potato salad with arugula - I was at a Whole Foods Store (rarely go there) and they had purple potatoes on sale and I got some and made this lovely and healthy salad.

http://sphotos.xx.fbcdn.net/hphotos-ash4/376959_3675538285886_1598291103...

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From Vegan Italiano

Pasta with fennel and cherry tomatoes - This was super easy to make, it uses the fennel bulb and some of the fronds as well as fennel seed powder. It also has scallions, cherry tomatoes and a little bit of low-sodium veggie broth. The fast cook technique is to cook the pasta, pour it over the chopped scallions and fennel in a colander...then back in the pot mixed with olive oil and the tomatoes and left to sit without cooking further for 10 minutes. The tomatoes remain refresh and the fennel releases it's flavor and maintains it's crunchy texture. Excellent!

http://sphotos.xx.fbcdn.net/hphotos-snc7/309388_3675538885901_1755411667...

From Wild About Greens

Three-potato salad with arugula - I was at a Whole Foods Store (rarely go there) and they had purple potatoes on sale and I got some and made this lovely and healthy salad.

http://sphotos.xx.fbcdn.net/hphotos-ash4/376959_3675538285886_1598291103...

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Tomato and Chickpea Soup from Herbivoracious

http://i262.photobucket.com/albums/ii85/Stormflakes/VegWeb/182-1.jpg

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