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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.

I made the Apple-Peanut Butter-Caramel Bars last night.  These are really delicious!  I'm eating one of these bars warmed up a little with some Soy Dream vegan vanilla ice cream on the side right now--mmmm!

when you made yours, did they brown up or did they look kinda... pale? i dno if that's the right word, when you took them out? I left mine in for the full 45 mins and they still looked kind of.. i dno, as if the apples hadn't crisped up completely. they were delish though, just not quite presentable :)

I hadn't given this much thought.  The apples were a little pale, but I think that is mostly because there aren't a ton of spices in them (just a pinch each).  The "crisp" part was a bit on the pale side, but I think that is because this crisp has more flour and not as much fat (oil); the "crisp" topping would probably brown better if you decreased the flour and increased the oil.  By the time you put the peanut butter-caramel on the cooked bars, though, you don't notice any paleness.  Mine seem perfectly presentable.  I'm not sure what you mean about "the apples hadn't crisped up completely."  The apples aren't supposed to get crispy.  Are you referring to the "crisp" topping?  As I said, I think this would be more of a crisp, streusel-like topping if you used less flour and more oil (or margarine), and maybe added more sugar, as well.

Jessacita, your biscotti sounds great!  I've never made biscotti before.  Was it difficult at all?  Did you have any problems with crumbling when you sliced them?  Just curious.

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I didn' tmean the apples weren't crisp i just mean.. it didn't look like the inside of apple pie which is what I expected. But the lack of spices could have accounted for that. But like you said, the caramel made it all look fine. I was just wondering if yours "browned" more than mine did. I still ate it, as did all of my guests so I don't think there was a problem.

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I didn' tmean the apples weren't crisp i just mean.. it didn't look like the inside of apple pie which is what I expected. But the lack of spices could have accounted for that. But like you said, the caramel made it all look fine. I was just wondering if yours "browned" more than mine did. I still ate it, as did all of my guests so I don't think there was a problem.

It sounds like ours came out similarly--a little on the pale side, but peanut butter-caramel makes everything better!  Another thing that might have made the apples a little gooier like in apple pie is adding more sugar.  It seems like most apple pies use more sugar on the apples.  If you haven't tried one of these bars warmed up with some vegan vanilla ice cream, I highly recommend!  Sooo tasty!

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I didn' tmean the apples weren't crisp i just mean.. it didn't look like the inside of apple pie which is what I expected. But the lack of spices could have accounted for that. But like you said, the caramel made it all look fine. I was just wondering if yours "browned" more than mine did. I still ate it, as did all of my guests so I don't think there was a problem.

It sounds like ours came out similarly--a little on the pale side, but peanut butter-caramel makes everything better!  Another thing that might have made the apples a little gooier like in apple pie is adding more sugar.  It seems like most apple pies use more sugar on the apples.  If you haven't tried one of these bars warmed up with some vegan vanilla ice cream, I highly recommend!  Sooo tasty!

Mmm that does sound delish. But mine are all gone :( I fed them to a bunch of hungry home-for-the-holidays-college-kids. they all missed things not made in cafeterias  :D

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Jessacita, your biscotti sounds great!  I've never made biscotti before.  Was it difficult at all?  Did you have any problems with crumbling when you sliced them?  Just curious.

It was so super-easy!!! I have made biscotti a lot in the past & had a lot of trouble with the crumbling... It's always tasted great, but didn't look too pretty because of the pieces tearing apart when I sliced them.

With this biscotti, though, it says that after the first baking cycle (while it's in loaf form), leave it cool for 30 minutes. After it's hardened up in that time, THEN you slice it into the biscotti pieces! Doh! I can't believe I'd never thought of that... But I just made biscotti with this technique for the second time, and I only had 2 pieces crumble after the cool time... And even then, they pretty much just broke into an even two pieces; not a bunch of crumbs. :)

P.S. Just to edit my last post, it is Almond-Anise Biscotti that I modified into orange-cranberry; not Anise-Pine Nut. In case anyone goes to look it up... ;)

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Jessacita, your biscotti sounds great!  I've never made biscotti before.  Was it difficult at all?  Did you have any problems with crumbling when you sliced them?  Just curious.

It was so super-easy!!! I have made biscotti a lot in the past & had a lot of trouble with the crumbling... It's always tasted great, but didn't look too pretty because of the pieces tearing apart when I sliced them.

With this biscotti, though, it says that after the first baking cycle (while it's in loaf form), leave it cool for 30 minutes. After it's hardened up in that time, THEN you slice it into the biscotti pieces! Doh! I can't believe I'd never thought of that... But I just made biscotti with this technique for the second time, and I only had 2 pieces crumble after the cool time... And even then, they pretty much just broke into an even two pieces; not a bunch of crumbs. :)

P.S. Just to edit my last post, it is Almond-Anise Biscotti that I modified into orange-cranberry; not Anise-Pine Nut. In case anyone goes to look it up... ;)

That's great to know that you're not having an issue with crumbling with these recipes.  I think that's my biggest fear when it comes to making biscotti.  I have no problem munching on a few stray crumbs/pieces, but I hope the majority of the batch slices cleanly.

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..snip..
Now about the title - Here's part of a review on Amazon:
The other review made a comment about the title, which I think is total genius. Then again, I get the HP Lovecraft/Evil Dead reference. What else could you call the "ultimate vegan cookbook" besides the "Veganomicon"??

Context, anyone?  **vacant, confused expression here**

The HP Lovecraft books referenced a Necromonicon which was the ultimate book of knowledge.  Eeeevilll knowledge.  *insert maniacal laughter here*

Thank goodness people in this group have a wider reading range than me.  Thanks.

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*shakes fist while drooling*

I spent $50 (the shaking fist part) on Veganomicon and The Mediterranean Vegan Cookbook (the drooling part) today.  I have TMVC checked out from the library for most of the year, even though I don't cook, so I thought I might as well buy my own copy not to cook from.  A girl who has been vegan since February (and is sick of people asking her how she gets her protein) rung me up.  I told her to check out vegweb.

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Also... The Cashew Ricotta is amazing! :D I made it to put on pizza last night, and I have been eating the leftovers with homemade marinara on water crackers all day today! It was awesome on pizza, and tastes a lot like goat cheese (which is the only cheese I still miss) on crackers! Wow! This stuff rocks.

I am seriously going nuts with this book... I have already made more recipes from it in the week that I've had it than I have from VWAV in the year+ I've had that... Not that I don't like VWAV (I have found some recipes useful & inspiring--which I think is great because it made me want to try so many new foods--and the baked goods are incredible), but Veganomicon is so much more accessible, I think! The recipes are so simple (for the most part) and nearly everything I've made has exceeded my expectations! I am addicted to this book & often find myself just sitting down to read it like a novel... Plus, the first part that discusses cooking terms, tools, techniques, etc. is so handy! I love Isa & Terry! This cookbook is my favorite that I've ever owned, I think... And I own a lot! 8)

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I bought Veganomicon this afternoon, I who doesn't cook/bake.  I have already made a recipe from it, Chickpea Cutlets (p. 133).

I didn't have bread crumb so I sub'd instant potato flakes, I didn't have garlic so I sub'd ginger, and I didn't have Hungarian paprika (or regular paprika) so I sub'd chipoltle pepper.  I chose the baking option, as opposed to frying.  It was chewy and spicy, but not too hot.  I could taste the ginger, but in a good way.

I do anticipate cooking/baking more this winter.  :P

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I'm going to a cookie exchange and I have to bring four dozen cookies.  At first, I didn't want to go since it's with omnis and I couldn't eat any of the cookies anyway, but my coworkers quickly pointed out that I could bring the cookies to them and I wanted to show omnis that there are good vegan cookies in the world.  So, I caved and have been experimenting with different cookie recipes.

I made a test run of the Chewy Chocolate-Raspberry Cookies (p. 234).

The recipe says the cookies don't spread, so I put them about 1/4" apart so I could get all of the cookies (30 of them) onto one cookie sheet.  They spread a little and slightly touched, but not that bad.

Because they're not a thick cookie, I was worried about them not being chewy - but Isa Chandra was right (duh).  They had a crisp outer layer to bite through and the inside was chewy.  My favorite type of cookie.  This is the recipe I'm taking to the cookie exchange.

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This is a bit random but... Is there any marking in the cookbook for allergies like gluten-free, does it have easy to find ingredients, no fake meats, and are they quick meals? I don't like buying a cookbook where I make all kinds substitutions (but that is how I cook lol )

*I didn't read the whole thread...sorry if my question has been answered and all the nosy questions when I could just go to the book store and look at it

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This is a bit random but... Is there any marking in the cookbook for allergies like gluten-free, does it have easy to find ingredients, no fake meats, and are they quick meals? I don't like buying a cookbook where I make all kinds substitutions (but that is how I cook lol )

*I didn't read the whole thread...sorry if my question has been answered and all the nosy questions when I could just go to the book store and look at it

What I love is that Isa makes a point to never use pre-packaged foods (in terms of fake cheezes, meats, soy mayo, etc.--it's all homemade out of wholesome ingredients! :D She does use store-bought tofu & tempeh, but I don't consider those processed foods). Also, if I remember correctly, there is a marking for gluten-free (someone please correct me if I'm wrong!)...

I also think that this book has very easy-to-find ingredients, and I have rarely had to go out & buy something that I didn't already have on-hand... I love this book & am so glad I bought it! (And this is coming from someone who didn't love Vegan with a Vengeance.) :D

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This is a bit random but... Is there any marking in the cookbook for allergies like gluten-free, does it have easy to find ingredients, no fake meats, and are they quick meals? I don't like buying a cookbook where I make all kinds substitutions (but that is how I cook lol )

*I didn't read the whole thread...sorry if my question has been answered and all the nosy questions when I could just go to the book store and look at it

What I love is that Isa makes a point to never use pre-packaged foods (in terms of fake cheezes, meats, soy mayo, etc.--it's all homemade out of wholesome ingredients! :D She does use store-bought tofu & tempeh, but I don't consider those processed foods). Also, if I remember correctly, there is a marking for gluten-free (someone please correct me if I'm wrong!)...

I also think that this book has very easy-to-find ingredients, and I have rarely had to go out & buy something that I didn't already have on-hand... I love this book & am so glad I bought it! (And this is coming from someone who didn't love Vegan with a Vengeance.) :D

OOH this sounds loverly (that reminds me of a commercial i saw that kept singing delightful and delovely) maybe I do want something for Christmas

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This is a bit random but... Is there any marking in the cookbook for allergies like gluten-free, does it have easy to find ingredients, no fake meats, and are they quick meals? I don't like buying a cookbook where I make all kinds substitutions (but that is how I cook lol )

There are symbols for:  soy free, low fat/reduced fat, gluten free, under 45 minutes, and supermarket friendly.  Some recipes do have vital wheat gluten (some of the meaty dishes).  Also, at the back of the book, in addition to the regular index, there are indexes for all of the categories, so you could go to the gluten-free index to look for a recipe.  Some of the recipes might take 45 minutes or longer, but a lot of that is inactive bake/cook time.

I didn't really like VWAV.  I own it and browse it when I need to make something, but I never have found anything so I haven't used it.  In less than 24 hours with Veganomicon I've made two recipes and I didn't have to go to the store to buy ingredients for either of them.

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This is a bit random but... Is there any marking in the cookbook for allergies like gluten-free, does it have easy to find ingredients, no fake meats, and are they quick meals? I don't like buying a cookbook where I make all kinds substitutions (but that is how I cook lol )

There are symbols for:  soy free, low fat/reduced fat, gluten free, under 45 minutes, and supermarket friendly.  Some recipes do have vital wheat gluten (some of the meaty dishes).  Also, at the back of the book, in addition to the regular index, there are indexes for all of the categories, so you could go to the gluten-free index to look for a recipe.  Some of the recipes might take 45 minutes or longer, but a lot of that is inactive bake/cook time.

I didn't really like VWAV.  I own it and browse it when I need to make something, but I never have found anything so I haven't used it.  In less than 24 hours with Veganomicon I've made two recipes and I didn't have to go to the store to buy ingredients for either of them.

Thats great humbolt_honey! I am excited. Hopefully there isn't too much vital wheat gluten. I read the rest of the thread and the dishes sound great.
I am also glad that you are picking up on more "real" cooking!

One more question: Do the recipes make a lot of servings (like family sized) or just one or two? I usually just cut them in half though so this wouldn't be a problem.

*side note: I did check out VWAV from the library and didn't make anything out of it. I would have had to go to the store and ask for the ingredients.

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I remember when VWAV came out and it was all about the Tempeh Sausage Crumbles.  Man those were such a hit.  My husband devoured every batch I ever made and asked for more.  I regularly use my VWAV, the Fronch Toast is worth the price of the book alone!  Not to mention the TSC, Black Bean, Corn & Chipolte stew.  oh oh and the Sunny Lemon Blueberry Corn muffins!  I make them savory and leave out the berries.  nom nom nom!

I love cookbooks.  Even cookbooks I never ever use!  Just reading them is inspirational.  Gives your mind ideas to add together later.

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I love cookbooks.  Even cookbooks I never ever use!  Just reading them is inspirational.  Gives your mind ideas to add together later.

Ditto!!! :D

oh oh and the Sunny Lemon Blueberry Corn muffins!

YUM! Those are awesome! I think the baked goods are definitely the best part of VWAV; pretty much the only section I use regularly... And I have never made the tempeh sausage crumbles! Is it possible to make your own tempeh, like seitan?? ??? I should look into that. Does anyone know...? Tempeh is always so expensive at the store, but I'd love to use it more! Plus, I hated the store-bought seitan I once bought, but I am obsessed with homemade seitan! ::drool:: Maybe tempeh is the same way? (I haven't been crazy about it in the past...)

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Hopefully there isn't too much vital wheat gluten... One more question: Do the recipes make a lot of servings (like family sized) or just one or two? I usually just cut them in half though so this wouldn't be a problem.

The section I got the Chickpea Cutlet recipe from is Tofu, Tempeh, and Seitan.  There are 12 recipes in the whole section, but I also noticed a couple of seitan recipes in the One-Pot Meals and Stove-Top Specialties section.  Most of the non-desert food is vegetable-based.  I browsed the recipes and it seems that most of them are for 6-8 servings.

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None of the pictures were in focus, but since this is just for the thread, I made Black Bean Burgers (p. 98).  Well, almost.  I had nary a black bean in the cupboards, so I used a 20-oz. can of lentils, 5 ounces over the amount in the recipe.  They didn't stick together well and I suppose that's the problem.

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