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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. 

Still on the Moosewood Restaurant Low Fat Favorites kick and needing to use up some greens I got from my CSA share, I made Beans, greens and pasta.  A relatively simple dish to cook.  Nothing to get excited about, but it's so dang healthy since I used whole grain pasta, I can't complain at all.    It calls for onioins, garlic, greens, beans and pasta with lemon and basil at the end.  I didn't have fresh bail and used dried in the cooking process.  I used broth where it called for water.  Served alongside pumpkin which I'll review under the Tropical Vegan Cookbook thread.

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I'm not sure if I reviewed anything from The Vegan Gourmet yet.  This is a pretty good cookbook that I've had about ten years. 

Acorn squash stuffed with bulgar, celery seeds, and shitake mushrooms Meh....something didn't work for me, I'm not sure if it was the celery seeds, the balsalmic vinegar or the fact I used too much garlic (doubtful), but I didn't like this all too much.  It also had silken tofu (from a box) which I liked.

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looks purdy tho tweets <3

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From Vegtarian Times magazine...chickpea and rice rolls....using lacinato kale as a wrap to a yummy stuffing with smoked paprika, cumin, and onions.  Very good...I couldn't stop myself from eating it and ate the entire recipe.  :)

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do u have a link to that recipe tweets?

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I'm not seeing it Amy.  It's from their Jan/Feb issue and there might be a lag time between when it's published and when it's put online.  It's part of their series called "One Food Five Ways" and online they are still featuring beets, not kale.  I'll send you the recipe.  It's quite easy.

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thank you tweety <3 when i am rich i am hiring you as my chef... seriously

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You're welcome.....yeah, I missed my calling in life.....LOL

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Italian Stew with Winter Squash and Chickpeas from Moosewood Restaurant Cooking for Health:

This is a mix of butternut squash, canned tomatoes with carrots, bell pepper and kale simmered with chickpeas with a basil-thyme flavour. The splash of red wine vinegar at the end is an important part to lighten the dish. Definitely chockful of healthy ingredients. Delicious pairing of ingredients. A light, healthy stew. I didn't even serve it with a grain, it was that filling.

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Below is one of the most labor intensive meals I've made in a long time.  Between making the seasoning, the chicken seitan, grating the carrots by hand, and slicing and dicing everything this meal took me a couple of hours...but I take my time when I cook and probably it could be done quicker.  Anyway, there's leftovers and it tasted good, so it's worth it.

I reviewed the carrot salad in the Color Me Vegan thread. 

This is Creole beans and Creole spaghetti from the cookbook Caribbean Vegan by Taymer Mason.  She is from Barbados so the recipes are authentic Island versions of their cuisine, although I'm not familiar with that cuisine at all, so it's all new to me.

First I made a jar of Bajan Seasoning.  This has lots of green onions, onions, spices and a couple of habeneros (we don't have Scotch bonnets around here).  You use about a tablespoon at a time in making various recipes and it's supposed to keep a year.  It's similar to a wet Jerk seasoning, but unique. 

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The above seasoning was used in the beans and spaghetti, both of which were very very good. 

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Now that's a meal Tweety!

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Thanks intheend....at least after all that work, there's leftovers.  Island cooking is pretty new to me, other thank using ready-make jerk seasonins for tempeh or tofu and I'm enjoying learning.  There's a large Island population...from all over the Carribean here like St. Lucia, Barbados, Jamaica and of course Haiti....so I bet there's a market somewhere in this town, I just have to find it.  But this cookbook is pretty good in that she uses easy-to-find items.

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Again from The Carribean Vegan this is hearts of palm and tofu scramble.  It has so many spices, bitters, Worchester sauce, Braggs, curry powder, cumin, tomatoes and onions......and tastes freakin' amazing.  Probably one of the best dishes I've made in years....it was that good.

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how weirddd never tried actual hearts of palm... looks like boy choy and the tofu scramble looks delish but chunky but yummy!!!

if the recipe is short send it to me... i feel bad making you type everything out! do u have access to a copy machine or fax and you could just give me recipes that way? so envious of all your healthy colorful food!

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She never says to crumble the tofu, but it's called a scramble in the breakfast section.  I would have left them in chunks anyway probably.  It's a complicated recipe because you must have the Bajan seasoning above.  But I never mind sending recipes.  You can use wet jerk seasoning too.

BTW, that is a baby bok choy on the side, the hearts of palm is in the scramble.

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oh ok LOL thanks tweets <3 and never mind cause i have never heard of that seasoning!

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Japanese Cooking: Contemporary and traditional

Carrot and tofu scramble - I didn't use a lb of carrots like she suggested but I did use one large carrot which was plenty. This was so simple and fast to make but the taste was fantastic! The author is right- the sweetness of the carrot works well in this dish. I used the optional sesame seeds, drizzled some sriracha on top, and called it dinner.

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Spinach Orange Yam Soup from ExtraVeganZa

I wasn't expecting to like this soup as much as I do. The yams blend to be ultra-creamy, the orange is slightly acidic but works well and there is this hidden flavour quandry with the dill and ginger (in a great way!). It would still be nice without the spinach, but the spinach adds a nice bulk. Tasty and healthy!

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Japanese Winter Stew from Moosewood Restaurant Cooking for Health:

OK, I modified it a bit, but just the veggies, and I still think this was a wonderful stew. Sometimes I am leery of making Japanese dishes from non-Japanese cookbooks, but this was really good. I subbed daikon for the turnip, added in 100g of chopped enoki mushrooms and used 4 oz baby spinach instead of mustard greens. Topped with 2-3 chopped green onions when serving with a sprinkle of sesame oil. Yum!

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From The Carribean Vegan I made lentil stew - I'm not sure why she calls it a stew since it's just lentils, but maybe it's a regional thing.  Nonetheless I loved this.  Full of tons of spices, onions and tomato paste it was sooooooo good. It called for 3 tbls of Braggs and at the end "salt and pepper" and I added more salt, which made it too salty.  Usually I never add the extra salt a recipe requires, especially if Bragg's or soy sauce is in it, so not sure what I was thinking.  I ate it as a side dish, but with the leftoers I'm going to serve it on rice as the main course.

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