VW'S 2012 COOKING CHALLENGE IS BACK HERE IS THE LIST!!! WEEK 8
We have all decided this cooking challenge will begin Monday 1/9/12 and end 12 weeks later on Sunday 4/1/12.
Each week will consist of 2 ingredients and 2 themes specified below. You can use however many ingredients/ themes specified for the given week.
Example for Week 1: You could use both black beans and mango (Ingredients) and the Caribbean/ Tropical (Theme) in 1 dish or you could just make 1 dish focusing on black beans.
Try to make a dish a day if possible or hit all 4 specified items that week.
Please try to take pictures if you are able and upload them. If not, it is still ok, a recipe review works fine (But ya'll know we vegans like some food porn).
On to the List:
Week 1 (1/9/12-1/15/12): Mango, Black beans, A cookbook(s) you haven't used since going vegan, and Caribbean/Tropical
Week 2 (1/16/12-1/22/12): Miso, Shrooms, Bryanna Clark Grogan, Chinese
Week 3 (1/23/12-1/29/12): Cayenne pepper, Buckwheat, Dip/ Condiment, Ethiopian
Week 4 (1/30/12-2/5/12): Leeks, Pineapple, Fusion cuisine, Soup
Week 5 (2/6/12-2/12/12): Lentils/Split Peas/ Dried Beans, Millet, Indian, DIY Milk and Ice Cream
Week 6 (2/13/12-2/19/12): Asparagus, Tempeh, Donna Klein, Italian/ Mediterranean
Week 7 (2/20/12-2/26/12): Silken Tofu, Cashew, Isa/Terry, Latin
Week 8 (2/27/12-3/4/12): Jackfruit, Coconut, Crockpot, Moroccan
Week 9 (3/5/12-3/11/12): Cabbage, Fresh Herbs (Mint, Thai Basil, Thyme), Raw, Salad (Pasta, Kale, Coleslaw, etc)
Week 10 (3/12/12-3/18/12): Eggplant, Chile Peppers, Robin Robertson,Thai
Week 11 (3/19/12-3/25/12): Quinoa, Amaranth, Colleen Patrick G., Meatloaf/ Loaf/ Roast
Week 12 (3/26/12-4/1/12): Broccoli, Polenta, Fermented/ Pickled, Blog/Online/VWRecipes
Post your stuffs on here!
OMG YAY!!!!!
Aw...get well Amy...sux.....
<3
Hopefully I will get cookin soon... My gma's taking me grocery shopping this weekend so I should have everything good to go!
eh, I didn't do very well on this week....I just couldn't get inspired : (
for dips/condiments I made:
white bean aioli from Veganomicon
I wish I'd read everyone's reviews on VW before i made this as it really was super garlicky, and I'm a huge garlic lover. I really thought I was going to have to throw it away as it was so garlicky, but after sitting in the fridge for a few days it wasn't quite so bad and was edible. There's no way I would call this aioli though. Won't bother making again.
Rough Rider Barbeque Sauce from Vegan Diner
eh, this was ok. Nothing special and so I don't think I'd make it again - the Veganomicon one is much much better and uses cheaper ingredients. Glad I only made half a batch.
and then as a carry over from last week's list......
Veganised sausage, potato and artichoke hearts in tomato broth from Bryanna Clark-Grogan's blog. I didn't realise until I reread the recipe that this isn't actually her recipe but one she veganised from elsewhere, but I say it still fits with this challenge :P
I was lucky enough to find a local shop that sells canned artichoke hearts super cheap and had randomly bought a can a few months ago, otherwise I would never have made this recipe.
We both enjoyed this. N had been wanting a Spanish/Mediterranean tomatoey stew for a few weeks (why? I have no idea ::) ) and so I told him I'd made the recipe for him, and didn't mention this challenge! The artichoke hearts kinda broke down during the cooking, but this made a really nice 'sauce' with the tomatoes. It was a quick, simple to prepare, hearty meal. N wasn't as keen on the potatoes in it as I was, but suggested next time using the remaining ingredients as a sauce for pasta, and I think that would work. I'll keep this recipe to play around with, but will make again.
For week #1 Black Beans, Mango, Caribbean/Tropical, and Cookbook(s) you never used, I incorporated the first 3...
This was not a good week for cooking for me... most were fails...
Black Beans 1: I made VW's Cilantro Lime Tofu and Black Beans. I baked my tofu with half the marinade and sauted the beans with the other half... Too limey, I didn't like it much :( masked it homemade guac with other stuffs it was edible
Black Beans 2: I made a recipe I knew was good as I have made it before, the VeganMouse's Mini Wet Burritos ... I made them casserole style by just layering the tortillas this time instead of making them like enchiladas... Much easier and held together better, will always make them this way next time.
Caribbean/ Tropical: I made Gallo Pinto from Viva Vegan and doubled the rice but added too much additional liquid smoke and vegan worchestire that it turned out mushy (I never add the veggie broth she mentions either)... I also made Ethnic Vegan's Jerk Tofu that was ok... Tofu was baked and not as firm as I prefer... Will not bother making again :(
Mango: I made Mango Coconut Ice Cream ... Disappointing even though I used full fat coconut milk. The mango didn't shine through and the ice cream was still rock hard when frozen... Looks like I will be making fruity milkshakes to get through it.
This week should be awesome as I am good at cooking Asian stuffs I already have some recipes planned and a few made... Sorry for slacking!
(Mango) Mango Ice Cream:
http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_8199.jpg
(Black Beans) Cilantro Lime Tofu and Black Beans:
http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_8179.jpg
(Black Beans) Vegan Mouse's Mini Wet Burritos (Casserole Style):
http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_8182.jpg
(Caribbean/ Tropical) Gallo Pinto and Jamican Jerk Tofu:
http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_8196.jpg
(Cookbooks Never Used: Bryana Clark Grogan's World Vegan Kitchen) week 1 + week 2 (Shrooms, Miso, Bryanna Clark Grogan):
Potato and Mushroom Miso Soup:
http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_8234.jpg
I don't like the potatoes in the miso soup... it's just weird, i made her homemade mushroom stock which was very good, i used her suggestion for brown rice miso (Over $6!!!) and it was too overpowering... maybe use less miso next time... edible, but not really my cup of tea, i liked the shrooms, tofu, and onions just not the potatoes in it and less miso for realz.
Velvet Corn Chowder via recipe from FB (Chinese):
http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_8236.jpg
Not exactly the Happy Veggie Corn and Tofu Soup I've been looking for but very good in it's own way, even more flavorful! I added some garlic chili paste to it.... YUM! Very easy and fast to make, I used BCG's Mushroom Broth... Perf <3
I read Amy's directions, read the list and then did it again and immediately felt exhausted.
Is it called a "challenge" because it would be really challenging to do anything besides cook all week?
So if I want to join do I have to start from the top?
jkl it is only 4 things a week and you don't even have to do all of them... i was just catching up cause my computer was screwed up... you can start whenever and just make 1 thing a week if you wish... the goal of this challenge is to be so varied anyone can join in... try it!
Hi I am still confused. This week is Leeks -- Pineapple -- fusion cuisine -- soup
Does that mean I have to make a fusion cuisine soup with leeks and pineapple? Or can I really just make any soup?
And is the idea to try a recipe I've never made before? TIA!
Hi I am still confused. This week is Leeks -- Pineapple -- fusion cuisine -- soup
Does that mean I have to make a fusion cuisine soup with leeks and pineapple? Or can I really just make any soup?
And is the idea to try a recipe I've never made before? TIA!
You could do something with leeks, or something with pineapple, or a fusion dish with leeks and pineapple, or any combo! The idea is to try some different things.
Sadly, this has been horrible timing. VW has made it nearly impossible to keep up with this challenge. :(
Hi I am still confused. This week is Leeks -- Pineapple -- fusion cuisine -- soup
Does that mean I have to make a fusion cuisine soup with leeks and pineapple? Or can I really just make any soup?
And is the idea to try a recipe I've never made before? TIA!
I hope you join us!!! Don't make it hard on yourself and join this week, which started Monday. The idea is to stay relaxed and do what you want to do....you can choose to make four separate dishes....a soup, something with leeks, something with pineapple and a fusion dish.........there are going to be challenges where I'm not going to do all four......then there might be some dishes that you can do two (or more) things at once....like a leek soup......which combines the leek part of the challenge with the soup part of the challenge.
It is whatever you want to do with it.
From the cookbook Vegan Fusion World Cuisine by Mark Reinfeld (of the 30 minute vegan cookbooks fame) and Bo Rinaldi, an award wining cookbook from 2007, I made a dish that covers two of the categories...soup and leeks. I made a potato fennel leek soup. I thought it was just a tad too thin and it uses soy sauce which colored a nice white soup an ugly brown color, but OMG the flavor was fantastic. I used a little veggie broth powder for the liquid and almond milk instead of the called for soy milk. It also has parsley, salt and pepper. I loved it.
I'm not sure how the above qualifies, if it does for "fusion" cuisine since I'm not sure what cuisine it fuses (it might be part of this cookbook because it's served with other things), unless fennel, leeks and potatoes aren't usually cooked in this way together. I've heard of potato leek before, but not these three ingredients.
I probably wouldn't have tried such a dish were it not for the challenge.
From quick-fix vegan by Robin Robertson, I made "hummamole"......with a name like that you know it's fusion cuisine. It simply is traditional hummus made with the addition of an avocado and cumin. I used lime juice instead of lemon. It was o.k. Nothing exciting. Would have been better with some chipotle peppers in adobo sauce or chili powder as I found it lacking in ooomph.
From quick-fix vegan by Robin Robertson, I made "hummamole"......with a name like that you know it's fusion cuisine. It simply is traditional hummus made with the addition of an avocado and cumin. I used lime juice instead of lemon. It was o.k. Nothing exciting. Would have been better with some chipotle peppers in adobo sauce or chili powder as I found it lacking in ooomph.
sounds like hummus made out of human :)
Week 3: Cayenne pepper, Buckwheat, Dip/ Condiment, Ethiopian
http://i325.photobucket.com/albums/k397/amymylove/100_8271.jpg
For Cayenne Pepper I did AFR's Mushroom Tibs:
I thought these were overly spiced... Kind of off putting... Wouldn't make again.
For Ethiopian I made AFR's Ethiopian Millet:
I had to sub quinoa because I couldn't find Millet in the bulk bins and didn't want a big old bag of it. This was decent, I think some greens in it would be awesome, topped it with some cilantro... I don't think I'm a big fan of Ethiopian spicing.
http://i325.photobucket.com/albums/k397/amymylove/100_8287.jpg
Fortunatly, I was able to save the leftovers by making an Amy Love trademark "Slop Stirfry"... I sauteed 1 red bell and 1 yellow onion, then added half a bag of Soy Curls that I had rehydrated in hot water and ground up in my food processor, threw in the leftover Tibs and Quinoa plus some minced cilantro, and topped with homemade guac (Just mashed avocado and salt, I was lazy)... MUCH BETTER
For Dip/ Condiment I played it safe with Spinach Dip and 7 Layer Dip (Ya I know, not challenging)...
http://i325.photobucket.com/albums/k397/amymylove/100_8265.jpg
I doubled the amount of spinach in the Spinach Dip this time and I like it better! You gotta try this recipe!
http://i325.photobucket.com/albums/k397/amymylove/100_8268.jpg
The 7 Layer Dip was legit as usual (TJ's refried black beans, guac, Tofutti Sour Cream mixed with taco seasoning, black olives, green onions, tomatoes, and jalapenos).
Week 4 (1/30/12-2/5/12): Leeks, Pineapple, Fusion cuisine, Soup
For pineapple:
Martinique Sweet Potato Coconut Curry with Eggplant and Pineapple
Very nice curry. Sweet with the sweet potato and pineapple but tempered by the savoury spice blend. Served with spiced red lentil pancakes
Recipe here: http://tastespace.wordpress.com/2012/02/03/martinique-sweet-potato-coconut-curry-with-eggplant-and-pineapple/
For fusion (maybe it’s fusion since I paired it with a tropical dish?):
Spiced Red Lentil Pancakes
This was my first time making pancakes out of red lentils. I decreased the garam masala but thought the ginger made them spicy enough by itself. I made small pancakes and they cooked up great. Slathered in the curry sauce, the texture was reminiscent of a breaded schnitzel.. it was really weird. But very tasty. I thought this was a great way to add some bulk (beans!) to a starch-heavy curry.
Recipe here: http://www.joanne-eatswellwithothers.com/2010/04/bittmans-spiced-red-lentil-pancakes.html
For soup (not really a challenge for me since I adore soup):
Carol’s Finnish Pea Soup with Apples from Love Soup
This is a lovely, hearty soup. Not over-the-top but the flavours merry well together. The soup has a nice sweetness from the peas and apple, yet is tempered by the vinegar and mustard. The split peas melt into a creamy base peppered by the petit pois. Simple, yet a delicious soup. (Only a few modifications- omitted the celery and oil, and subbed chili flakes for the cayenne)
Holy Shiitake Lentil Soup from Radiance 4 Life:
This soup is filled with lentils (I chose green) with fresh sliced shiitakes and kale, spiced with garlic and balsamic vinegar. It cooks up as quick as your lentils and is very tasty! I really like it. :)
i am so confused with lentils... did you soak them? i feel like the green and brown always need to be soaked right?! even if the recipe doesn't specify?!
Week 4 (1/30/12-2/5/12): Leeks, Pineapple, Fusion cuisine, Soup
I got Leeks and Soup accomplished so far... review and pics later... busted out the first veg cookbook i've ever owned and NEVER USED!
Pineapple gonna do the cake thang using AVK and Fusion I am going to do a Chinese/ American dish from the cookbook i've never used as well...
i hope peeps keep up and participate even though VW is being super annoying
These were really planned without the challenge fully in mind, but I'll just throw it out there...
I made a pizza that fused a bunch of things together: tomato sauce, some onions, sliced garlic, spinach, oyster mushrooms, eggplant bacon, tomato slices, green peppers, fresh jalapeno, and crushed pineapple ;)
Also did falafel nachos...which is quite the ingenious fusion of nachos and falafel pitas!
Yummy!
i am so confused with lentils... did you soak them? i feel like the green and brown always need to be soaked right?! even if the recipe doesn't specify?!
Week 4 (1/30/12-2/5/12): Leeks, Pineapple, Fusion cuisine, Soup
I got Leeks and Soup accomplished so far... review and pics later... busted out the first veg cookbook i've ever owned and NEVER USED!
Pineapple gonna do the cake thang using AVK and Fusion I am going to do a Chinese/ American dish from the cookbook i've never used as well...
i hope peeps keep up and participate even though VW is being super annoying
I love how this challenge has busted out a lot of my bookmarked recipes. :)
Btw, I never soak any kind of lentil. I rinse them and cook!
Lentils do not need to be soaked Amy. That's what I love about lentils is that they are super healthy and easy to cook. Red lentils for me always turn mushy and yellow.
For the pineapple part of this week's challenge, I made a smoothie from the cookbook Big Vegan that used fresh pineapple, mango, coconut milk and a little vanilla extract and cinnamon. It was sooooooooooo good.
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/417800_2821569457199_1197836956_32287407_439270498_n.jpg
thanks bn and tweets... just wonder why some lentil recipes seem to turn out uncooked even though i follow directions... red are easy cause they're pretty much never undercooked always mush mush :)
I know what you mean Amy. Last lentil dish I cooked required a whole lot more water/broth and cooking time than the recipe I was using.
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