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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. 

The Best Veggie Burgers on the Planet

Is this a relatlively new cookbook?  Is it a vegan cookbook?  Would  you recommend it?

I think that it is one of Joni Newman's newish cookbooks. It appears that she has some of the book's recipes on her blog, if you're interested: http://justthefood.blogspot.com/ I don't have the book myself so I cannot say whether or not it's worth getting :\

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Tweety - You definitely have to stock up on TVP if you want to try this cookbook as it's in almost all the recipes. Other than that, the recipes are pretty damn creative. There's pizza burgers, Middle Eastern Burgers, American burgers, breakfast burgers, etc. I haven't honestly tried anything other than those two things that I reviewed so I can't say if it's worth checking out at this point. I am planning on making some Meatloaf burgers later on this week so I can report back on those. Oh, and yes, it's a vegan cookbook.

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Thanks.  I'm not a huge fan of TVP, but always on the lookout for a good cookbook, and a good veggie vegan burger that doesn't fall apart.

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The Best Veggie Burgers on the Planet

Agave wheat buns - Great flavor and they are super soft and fluffy. I just dumped everything into my breadmaker to make the dough then shaped them into buns. Very satisfied with these and will definitely make these again.

Meatloaf burgers - I used to love meatloaf and these burgers are so damn tasty! I cut the recipe in half and ended up being able to get 5 good size burgers out of them. I rehydrated the TVP using "beef" broth and omitted the cumin. She gives you the option of using ketchup or BBQ sauce and I used ketchup cause I wanted it to keep it old school. I was really happy with how these came out.

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The Best Veggie Burgers on the Planet

Is this a relatlively new cookbook?  Is it a vegan cookbook?  Would  you recommend it?

I think that it is one of Joni Newman's newish cookbooks. It appears that she has some of the book's recipes on her blog, if you're interested: http://justthefood.blogspot.com/ I don't have the book myself so I cannot say whether or not it's worth getting :\

that chick lives right by me! her blog isn't all that active anymore...

intheend: is the meatloaf good enough to stand on it's own without making a burger? i need a good meatloaf recipe :/

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I'm not sure.. there was no leftovers since there was 5 peeps to eat the burgers. I think one problem would be that it would dry out since it would have to be baked longer? I'm not entirely sure. I tried one of Joni's TVP meatloaf recipes in 500 Vegan Recipes and I remember it ended up being dry so that's why I'm basing it off of that.

ETA: Either way, if you want to try it, let me know and I'll PM you the recipe.

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Amy, you should try this meatloaf: http://ohsheglows.com/2011/01/01/ultimate-vegan-lentil-walnut-loaf/

It's AMAZING!!  My absolute favorite.

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Amy, you should try this meatloaf: http://ohsheglows.com/2011/01/01/ultimate-vegan-lentil-walnut-loaf/

It's AMAZING!!  My absolute favorite.

bookmarked! what lentils do you use though? i don't have much experience with cooking them and i made brown ones once and they weren't cooked enough :( i can find the apple butter... did you make any subs?

intheend... if you have access to a photocopier or something go for it! (i do at work)... otherwise i feel bad making people type when i don't always end up making the recipe (<3 Tweety)

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I used French green lentils because that's what I usually have on hand.  I think I usually cook them for 60 minutes (the recipe says 40) so they're super tender - but you end up pureeing half the mixture, anyway, so even if they're a little "al dente," I'm sure they'd work well in the loaf.

I didn't even remember that the recipe had apple butter until you said that!  I never have that on hand, so I think I either omitted it or used a Tbsp of applesauce instead.  Other than that, I think the only thing I changed about the recipe is I omitted the apple because I was afraid that with that, the carrot, and the raisins, it would be too sweet...  I was definitely going for a savory "meat"loaf, so if that's what you want, I would omit the apple (maybe use more carrot or celery) & maybe the raisins.  (Though I did like the raisins in it, surprisingly.)

I probably added more spices than just the thyme, too, because I always do that...  Maybe extra thyme, a little Italian seasoning, probably a little sage & onion powder...  But that's totally up to you!

Yum, now I want this!

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Amy - Give me a couple of days and I'll scan you a copy of this. Hope you don't mind my awful writing next to it ;)

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I used French green lentils because that's what I usually have on hand.  I think I usually cook them for 60 minutes (the recipe says 40) so they're super tender - but you end up pureeing half the mixture, anyway, so even if they're a little "al dente," I'm sure they'd work well in the loaf.

I didn't even remember that the recipe had apple butter until you said that!  I never have that on hand, so I think I either omitted it or used a Tbsp of applesauce instead.  Other than that, I think the only thing I changed about the recipe is I omitted the apple because I was afraid that with that, the carrot, and the raisins, it would be too sweet...  I was definitely going for a savory "meat"loaf, so if that's what you want, I would omit the apple (maybe use more carrot or celery) & maybe the raisins.  (Though I did like the raisins in it, surprisingly.)

I probably added more spices than just the thyme, too, because I always do that...  Maybe extra thyme, a little Italian seasoning, probably a little sage & onion powder...  But that's totally up to you!

Yum, now I want this!

thanks! i printed it out and made left little notes!

Amy - Give me a couple of days and I'll scan you a copy of this. Hope you don't mind my awful writing next to it ;)

not at all! i like seeing people's writing anyways... mine is super crazy a lot of people have a hard time reading it LOL

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World Vegetarian

Chickpea stew with six vegetables - Very good basic Moroccan style recipe that includes tomatoes, sweet potatoes, potatoes, carrots, cilantro and parsley...I had some parsnips and I used them too.  I used the harissa paste that I recently discussed in another thread and it added a nice heat.  She says to make a sauce with the paste and 1/2 cup of cooking liquid and placed in a small bowl to serve on the side.  I just mixed the paste in the stew.

Moroccan tomato salad - Very simple and delish salad.  It calls more fresh lemon juice mixed with harissa paste, onion, cilantro and ground roasted cumin seeds (I actually roasted some and ground them in a mortar and pestle)....very very very good.

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/269562_1938482060566_1197836956_31751265_1260892_n.jpg

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Hearty Vegan Meals

Beefy-Cheesy mac - This is supposed to taste like hamburger Helper Cheeseburger Macaroni and I never had it before I went vegan so I can't say if it actually tastes like it. Anyway, I thought it tasted alright but there was something about it that as I was eating it, I was just getting tired of it pretty quickly. I'm not sure if it's because it was overwhelming or underwhelming? It was odd. Unfortunately, it made a lot- the recipe called for 12 oz of noodles.

The Global Vegan Waffle Cookbook

Chai Spice Waffles - Whoa, these are awesome! You don't even really need a syrup to eat with these as they are so packed with flavor on their own. The other thing that stands out about this is that you use cream cheese, which seems odd but it really works great. The waffles don't seem cooked but just give them time to cool down and they harden up nicely.

Caribbean Vegan

Fat-free black-eyed pea stew - I finally figured out the flavor combo in the book she uses that I'm not a fan of and it's ketchup + Bajan seasoning + Angostura bitters. With that being said, I wasn't impressed but it's not like I hated it either, it was just somewhere in between. It had carrots, onions, and green onions, and some fresh seasonings (optional) though so that was cool.

Sauteed spinach - Hands down the best way I've ever had spinach. I doubled the recipe but didn't use a 1/2 C of butter.. that's insane! I halved it and only used 1/4C. There was white pepper, cumin, Madras curry powder, and garam masala for seasoning. This tasted great along side the bean stew and some white rice.

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Luscious Lentil Soup from The Natural Vegan Kitchen:

The recipe in the cookbook is slightly different from the one online here:
http://www.naturalkitchenschool.com/recipes/recipes_byMeal_6-6.php

There is no mirin nor almond butter and umeboshi vinegar is used at the end, not balsamic.

Anyways, I actually really liked the soup, except it was more like a stew, even after adding another 2 cups of water. I have an affinity for carrot and lentil soups and I liked the Italian seasoning withe the abundance of basil. I ended up using 3 cups of sweet potato. The cabbage could easliy be omitted or increased, depending on your tastes. It kind of disappeared when only used as 1/2 cup.

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Carb Conscious Vegetarian - Victory Garden Stew - This is a good veggie stew, that contains fennel bulb, leek, carrots, celery, red bell pepper, edame, kale and squash.  She calls for yellow squash and zuchinni, but I had a guest bring a butternet squash he wanted to use and used that instead.  She strangely calls for cooked kale and to add it the last ten minutes, which I didn't do.  I just added it and cooked it along with the soup.  She also calls for a whopping one hour cooking time, which I cut down to 20 minutes, so has to keep the veggie's consistency a little on the crunchy side.  The only spice or herb is salt and thyme.  The flavor is in the variety of veggies, so I resisted using more herbs to season it.  I did use one veggie boulline when she called for water.

http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/263102_1952741897053_1197836956_31772023_1118277_n.jpg

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Soba Noodles with Wakame from Plenty
Recipe also here: http://www.guardian.co.uk/lifeandstyle/2008/jul/26/food.vegetarianrecipes

I never would have picked out this recipe myself, but I found myself with radish sprouts and saw a glowing review for the recipe on chowhound. I substituted kelp noodles for the soba (soba would be great! but I have ye to find 100% buckwheat soba) and used mint, cilantro and radish sprouts as recommended. I initially thought 2 cucumbers was a lot, so I only bought one.. to become horrified at how much it wilted and threw in a grated kohlrabi to compensate. Delicious. I am still giddy at how surprisingly wonderful it was. :)

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Vegetarian Times-

Cabbage and Cheddar Pie (http://www.vegetariantimes.com/recipes/10131?section=) - I made a vegan version of this last night subbing Tofutti Sour Supreme for the sour cream and shredded cheddar daiya for the dairy cheese. Man, oh man was it good! And it smelled divine in the oven. My mum and I loved it. It tasted almost a little bit sauerkraut-y, probably due to the tang of the Sour Supreme and mustard and the fact that it's cooked cabbage. I'll definitely keep this as a recipe to make again.
http://i441.photobucket.com/albums/qq138/XxDanniDarcyxX/DSCN1067.jpg

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danni is your mom vegan too? or she's just cool and open minded?

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danni is your mom vegan too? or she's just cool and open minded?

She's vegan :D I converted her almost a year ago, which wasn't all that hard. She was always sensitive to dairy, disliked meat, and is a bit of a health nut like myself. Which is awesome, IMO ;)

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danni is your mom vegan too? or she's just cool and open minded?

She's vegan :D I converted her almost a year ago, which wasn't all that hard. She was always sensitive to dairy, disliked meat, and is a bit of a health nut like myself. Which is awesome, IMO ;)

how cool!

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