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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.

Made the hot sauce glazed tempeh last night, and it was fantastic.  I had never cooked tempeh before (well, the SO had and it was nasty), but Isa really knows how to cook this stuff, it was tender and flavorful.  Grilled in my cast iron grill ( ;D).  Had with caramelized onion and felnnel mashed potatoes and the fast food biscuits from this site.  All in all a very yummy meal.  Finished with vanilla ice cream topped with chopped dates and maple syrup--YUM!

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I made the Snobby Joes last night with the maple wheat rolls from this site. OMG it was amazing! So simple too, as well as being really basic ingredients. It's a staple already. Next time, I'm doubling it! Though it was just enough for four of us. Yum.

The Snobby Joes are so good!

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WOW! I remember you not liking tempeh at all. I'm glad you came around!!! That recipe sounds so good. I might have to get a copy of the book.

I made a ton of recipes last night and today.

Marinated Italian Tofu is a standard tofu recipe using italian seasonings. Nothing spectucular, but totally good. I panfried it because I prefer tofu that way.

Marinated Asian Tofu was better than the italian, for me. My sister actually preferred the Italian. Great flavors that I, again, panfried.

The Hot Sauce Glazed Tempeh was fabulous. Two of my favorite things rolled up into one. HOW COULD I GO WRONG?! I used an African hot sauce and it was super out of this world!!!!  :D :D

Today for lunch I made the Baked BBQ Tofu which is really good. If you've ever had the BBQ Tofu from Whole Foods, this tastes almost identicle. I'm tempted to try it with tempeh now!

That recipe calls for the Backyard BBQ Sauce. Very good recipe. Probably one of the best homemade BBQ sauces I've made. I can't wait to try the Apricot version of it!

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Oh, yes, I have one, too!  So far, I've made the Tomato Soup and the Anise/Almond Biscotti.  Both are EXCELLENT!!  I highly recommend this cookbook.  It makes cooking vegan a pleasure, not to mention how good the food is.

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I've made the chickpea cutlets, the blueberry brownies, the chocolate chocolate chip walnut cookies (I highly recommend this very versatile cookie recipe - I've made them with different liquers and nuts, etc...), the chewy oatmeal raisin cookies.  That's all I remember off the top of my head, but they are all YUM!  Oh, and I made a version of the hot sauce glazed tempeh too, but I just used whatever marinade stuff I had in the fridge using this recipe as a guide and it was VERY good.  I'm going to do that again this weekend.

I'm looking forward to making more entrees etc...from this book. I am done with holiday baking and need to stop or I'm gonna expand too far in every direction.

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shiraz, I love your username!

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i just made the wheat-free chocolate chip cookies and they are delicious.  they're pretty much an oatmeal chocolate chip cookie - super good!

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I made the Lentils and Rice with Caramelized Onions last night with just a few alterations. I cooked my onions on the stovetop instead of the oven in a cast iron pan with some cumin seed and four cloves of garlic (I'd amp it up to six, though). I didn't have ground cloves, so I added whole cloves and added a few too many, so I added some ground coriander and extra cumin to make up for it. I thought it was delicious and my mother (who hates all legumes. Every last one of them) even liked it. My house reeks of onions now, though.

I'm going to try the Manzana Green Chili tomorrow with a bit of chik'n seitan for good measure.

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Does anyone know why the directions in many of the Veganomicon recipes list silken tofu but specify not to use the vaccum packed kind?  I dont' know that I've ever seen anything but vaccum packed silken tofu, but I may just not have been looking for it.  Would the vaccum packed kind work if I could not find water packed?

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Does anyone know why the directions in many of the Veganomicon recipes list silken tofu but specify not to use the vaccum packed kind?  I dont' know that I've ever seen anything but vaccum packed silken tofu, but I may just not have been looking for it.  Would the vaccum packed kind work if I could not find water packed?

The only non-vacuum packed kind I have ever found is Nasoya-brand (and it was completely amazing--it's my favorite brand, and pretty much the only kind I buy; I never buy vacuum-packed anymore. Blech!).

I remember reading on The PPK forum the answer to your question, but now I can't remember the exact answer... ::) I think it had something to do with the vacuum-packed kind being too dense or something, and Isa said that if you couldn't find the fresh, water-packed silken tofu, to go ahead & try the vacuum-packed kind, but it might not have the same results.

I know someone can answer this better than me!

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Thanks - I use Nasoya all the time except when I buy silken.  Walmart (evil) doesn't carry the silken here, at least not that I remember seeing.  We don't have a WF, but maybe I can get the health food store to order the water packed for me if they don't carrry it already.  They have the mori-nu silken which is what I've used before and it is vaccum packed. 

ETA I want to make the potato eggplant mousaka with pine nut cream and I want to make sure that I get what works best, I don't want it to be a disaster after spending money and time preparing something new.  That's what keeps me from trying new recipes more often is fear that I'll end up wasting anything.

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Thanks - I use Nasoya all the time except when I buy silken.  Walmart (evil) doesn't carry the silken here, at least not that I remember seeing.  We don't have a WF, but maybe I can get the health food store to order the water packed for me if they don't carrry it already.  They have the mori-nu silken which is what I've used before and it is vaccum packed. 

ETA I want to make the potato eggplant mousaka with pine nut cream and I want to make sure that I get what works best, I don't want it to be a disaster after spending money and time preparing something new.  That's what keeps me from trying new recipes more often is fear that I'll end up wasting anything.

I made the eggplant mousaka with pine nut cream with vacuum packed tofu and it still came out delish.

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I made Diner Home Fries just now and they were delicious. .I used Bragg's in place of the salt and a red bell pepper instead of green because it's what I had. So good!! I served it alongside my own pumpkin spice pancakes with carmelized bananas

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Damn Secondabase, it will not be too long until you have tested out the whole book!

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Quote:
I served it alongside my own pumpkin spice pancakes with carmelized bananas

OK, I'm drooling over here.  Spill it with the recipe!  Is it on this site?

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Quote:
I served it alongside my own pumpkin spice pancakes with carmelized bananas

OK, I'm drooling over here.  Spill it with the recipe!  Is it on this site?

I'm still working on it. I'm trying to make adapt it from a waffle recipe. I added carmelized bananas because they taste fantastic on the cinnamon-y pumpkinness that the pancakes bring. I will post it here once I perfect it though!

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Does anyone know why the directions in many of the Veganomicon recipes list silken tofu but specify not to use the vaccum packed kind?  I dont' know that I've ever seen anything but vaccum packed silken tofu, but I may just not have been looking for it.  Would the vaccum packed kind work if I could not find water packed?

As far as I know, fresh just tastes better.

Quote:
I served it alongside my own pumpkin spice pancakes with carmelized bananas

OK, I'm drooling over here.  Spill it with the recipe!  Is it on this site?

I'm still working on it. I'm trying to make adapt it from a waffle recipe. I added carmelized bananas because they taste fantastic on the cinnamon-y pumpkinness that the pancakes bring. I will post it here once I perfect it though!

*Drool* I am looking forward to eating that!

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I made the Bean Balls and Spaghetti a few days ago. I forgot the garlic, omitted the lemon zest, put to many beans and even after all that they tasted absolutely amazing! Next time I'll definitely be putting less beans so that they hold together properly and of course I'll put in the garlic. Perhaps I ought to try out the zest too, the time after that that I make them! Family favourite already! :biggrin:

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I also made the spaghetti and beanballs today for lunch. My only bone to pick is that they weren't firm enough and kind of fell apart and ended up becoming bean mush rather than balls... but they tasted great. The sauce says it yields 5 cups, but mine only came out to be about 2 cups worth. I read the ingredients list and double checked to see if I fucked something up and I hadn't, so I went ahead and added a 15 oz can of tomato sauce and let it simmer for another 15 minutes. It still wasn't enough sauce, but was simple and delicious. Next time I'll probably add more gluten to the beanballs and triple the sauce recipe

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I also made the spaghetti and beanballs today for lunch. My only bone to pick is that they weren't firm enough and kind of fell apart and ended up becoming bean mush rather than balls... but they tasted great. The sauce says it yields 5 cups, but mine only came out to be about 2 cups worth. I read the ingredients list and double checked to see if I fucked something up and I hadn't, so I went ahead and added a 15 oz can of tomato sauce and let it simmer for another 15 minutes. It still wasn't enough sauce, but was simple and delicious. Next time I'll probably add more gluten to the beanballs and triple the sauce recipe

When i make the beanballs, I make them as bean patties, and get like 10 or so 3 inch patties, then I bake them without the sauce.  For me, it makes them firm and stay that way.  Maybe that would help you?  Either way, the taste is great!

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