Veganomicon Recipes
OK, I bought my copy of Veganomicon (cookbook from the same authors as Vegan with a Vengeance and Vegan Cupcakes Take Over the World) last week at Barnes & Noble. Over the weekend, I made my first recipes from the book. I made the Chickpea Cutlets with the Mustard Gravy. I also made the Tomato-Rice Soup with Roasted Garlic and Navy Beans. For sweets, I made the Chocolate-Chocolate Chip-Walnut Cookies. Everything was really good. I've been having a difficult time staying away from the cookies, they're so good (very thin, crispy, chewy!). Has anyone else here purchased this cookbook yet and made any recipes? I'd love to hear what people are making and enjoying from this cookbook. I really enjoy Isa Chandra Moskowitz and Terry Hope Romero's other cookbooks, and I'm looking forward to exploring more in this new book.
The furbabies will stay with me. It's my SO who is going to spend T-day with his family in northern PA. You're right, I guess I won't be alone. ;)
Um, if you want/need some company, come down and spend it with me! I'm going to be at my parents' place in VA (heh, probably about 2 hours from you) and my mom and I are cooking a whole mess of vegan dishes. I'm either going to do lasagna or BCG's roast (stuffed with wild mushrooms and dried cherries). xoxo
I made the Pumpkin Crumb Cake with Pecan Topping (or whatever the proper name is) yesterday, and it is quite yummy! It ended up being a little gummy, even though the recipe explicitly said that pumpkin can turn gummy with overmixing & that a fork should be used for mixing when adding the flour (as opposed to a spatula). I followed all directions to a T (including the fork method), yet the texture was a little off for me... I did sub some applesauce for the oil (as I almost always do, always with great results), so maybe that was the culprit? ??? Regardless, I still like it... I might just have to do some tweaking next time.
Tonight I'm going to make the seitanic red and white bean jumbalya.
And it was gooood ;)b ;)b
I cheated a little to cut back on time buy cooking the rice in veg broth in a seperate pot, then following the directions for adding everything else in a large pot & added the rice once it was cooked and just let it simmer a little on the stove.
I think one thing that really made it was that I used seitan o greatness from the ppk site that I made the day before. That was the best seitan I ever had!
i made the lentils with caramelized onions. it was so good!! really kind of savory (i think thats the right word) with the cinnamon, cloves and allspice. it was awesome. i wish i made more.
Wow, I've been neglecting this book for so long. I just made the Chestnut-Lentil Pate and it was delicious. I made the Mushroom Walnut Pate and it was also very good, but I had a hard time getting it smooth. I ended up adding a lot more liquid, which gave it more of a hummus consistency rather than a pate (or so my friend's said. I've never had real pate so I can't comment on it). But both of them were excellent and completely devoured while we watched the election.
Also, I am still working on compiling all the recipes in this book with reviews of each. It's taking me a while, but I'll post the thread once it's all finished!
i'm thinking of making the curried udon noodle stir fry this week, but i have a question. where does one find the udon noodles? would a regular grocery store have them? or could i use something else, like fettucine or some other long wide noodle?
i'm thinking of making the curried udon noodle stir fry this week, but i have a question. where does one find the udon noodles? would a regular grocery store have them? or could i use something else, like fettucine or some other long wide noodle?
I find them at my local asian grocery store, and at whole foods. You might be able to find them in a well-stocked Asian aisle at your regular supermarket though. An okay substitution would be whole wheat linguini.
Last night I made the Spicy Tempeh Nori Rolls and they were delicious! My friend and I tried a ton of variations of it. We added cucumber, mashed sweet potato and kiwi. It was my first time ever making sushi, and now I can't wait to try it again!
i'm thinking of making the curried udon noodle stir fry this week, but i have a question. where does one find the udon noodles? would a regular grocery store have them? or could i use something else, like fettucine or some other long wide noodle?
I find them at my local asian grocery store, and at whole foods. You might be able to find them in a well-stocked Asian aisle at your regular supermarket though. An okay substitution would be whole wheat linguini.
siigh. i dont think manhattan, kansas has an asian grocery store haha. it looks like it'll have to be the linguine then.
The curried udon recipe was good, but not great. I strongly prefer the udon noodle thing with kale in a miso broth.
Oh, and definitely double (or triple!) the kale in that recipe.
I would be lovin' the Vcon review compilation right now! Wtf, sb?! jk about <-- that part
I want to make the leek and bean cassoulet b/c I bought leeks (on sale), but I only have dry kidney beans, and a bean mix..and green lentils. Also, I don't have shortening for the biscuits.
Would any of those beans be good? Would EB work? Should I make a different biscuit? Should I just wait to make it until I have the correct ingredients?
I just don't know what really makes the dish, so I don't want to change that part.
I want to make the leek and bean cassoulet b/c I bought leeks (on sale), but I only have dry kidney beans, and a bean mix..and green lentils. Also, I don't have shortening for the biscuits.
Would any of those beans be good? Would EB work? Should I make a different biscuit? Should I just wait to make it until I have the correct ingredients?
I just don't know what really makes the dish, so I don't want to change that part.
my husband made this using canned red kidney beans and we both thought it was awesome, although I can't compare it to the version with the specified beans. I think what "makes" the dish for me are the the leeks and the thick creamy texture, and the biscuits. I'm not sure about subbing EB for shortening.... but me, personally, I would go ahead and make it. it's absolutely delicious.
my husband made this using canned red kidney beans and we both thought it was awesome, although I can't compare it to the version with the specified beans. I think what "makes" the dish for me are the the leeks and the thick creamy texture, and the biscuits. I'm not sure about subbing EB for shortening.... but me, personally, I would go ahead and make it. it's absolutely delicious.
Thanks! Yeah, I'm kinda thinking about making it for a dinner guest on Friday...
I'm wondering if I should do green lentils? Those seem like they would be nice and hearty in the dish (plus, we just had kidney beans). I'm slightly apprehensive about making it for the first time...for a guest I want to impress with vegan food..but we'll see what I decide!
Thanks for the suggestions. :)
p.s. I think you would make a good friend for me.
i made the pinto bean and platain stew with parsnip chips. holy hell, it was good. so sweet, yet thick and savory. i accidentially burned the chips, but i ate some that were not all burnt and they tasted awesome. but yeah. this was so good if you can get your hands on some plantains.
I made the Mac Daddy (despite the semi-negative reviews), and we really enjoyed it. We really liked the tofu texture.
Modifications I made:
-My tofu had been frozen/thawed
-I used lime instead of lemon
-didn't quite double the garlic
-didn't measure oil
-added some tahini
-added the small broccoli florets, as suggested
-used vegetable pasta shells
Modifications I would make next time:
-use non-frozen tofu
-smoosh the tofu more, and stir everything better
-make the sauce a bit thinner
-double the garlic
-not fully double the NY
http://photos-c.ak.fbcdn.net/photos-ak-snc1/v371/214/96/507120532/n507120532_4777322_3888.jpg
i made the curry noodle stir fry, and it was good. not great, but tasty. the boy liked it a lot, so i gave him the leftovers.
the leek thing is on my list to make next, since everyone on here is talking about it. and also that udon kale miso thing if i can get my hands on some miso. its cold and crappy here, so i want soup.
:)
Ok, so I think I'm going to do EB in the biscuit recipe, and green lentils (they are pretty creamy). I hope it's fantastic for our dinner guest!
eta: Do you think green bean casserole would be too much with this?!
I also made the rosemary focaccia today. It's a good bread. Probably not the best focaccia I've ever had..but good. I used the rosemary inside, and then used sea salt, pepper, red pepper flakes, and flax seeds on the top. I used all whole wheat pastry flour.
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