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.
In the future i will add the jelly maybe halfway thru the baking time and see how that works. i've done it with cherries in other cakes and they've stayed suspended.
That's a great idea! These cupcakes sound appealing to me, but I have kind of decided not to make them because I have seen TONS of blog entries about how these cupcakes turned out to be a disaster! Jelly exploding, sinking, overflowing, etc. :-\ But I bet your idea to add the jelly halfway through just might work!
In the future i will add the jelly maybe halfway thru the baking time and see how that works. i've done it with cherries in other cakes and they've stayed suspended.
That's a great idea! These cupcakes sound appealing to me, but I have kind of decided not to make them because I have seen TONS of blog entries about how these cupcakes turned out to be a disaster! Jelly exploding, sinking, overflowing, etc. :-\ But I bet your idea to add the jelly halfway through just might work!
i'll definitely let you know - but don't let the horror stories you've heard online discourage you - they were still super delicious and everyone ate them right up!
I just made the pumpkin baked ziti tonight. It was better than I expected. I was this close to tweaking the recipe and not putting the brown sugar or nutmeg in it because I was afraid it was going to taste sweet and pumpkin pie like. It didn't at all. I thought it was a bit dry, but maybe that's because I'm used to pouring gravy (aka tomato sauce) over baked ziti. I also think I used too many breadcrumbs on top. Overall, I enjoyed it and I'm looking forward to having leftovers for lunch tomorrow.
I too have been experimenting with the Cheezy sauce.
I made it once exactly as directed. It was good but I was not a fan of the overwhelming tumeric taste. I ate it on boiled and thinly sliced potatoes and then topped tortilla casserole with the leftovers. Was good.
Last night I made it again but left out the turmeric and mustard and replaced half the veggie broth with unsweetened soy milk. This I served over noodles as a faux mac n cheese. It was awesome even if it did not thicken after I added the soy milk at the end. Was light and so tasty. Do this! Do this NOW!
Ooooh! I'm quite excited as I've just bought this off eBay. :D
I decided after reading this thread that I had to have this book, but it didn't seem to be available yet in the UK - good old ebay had it though (& much cheaper than I expected!)
Can't wait to try the chickpea cutlets that everyone is raving about. I so hope the book arrives super quickly!
So I used 2T of my leftover cheezy sauce in breakfast this morning. One slab tofu, oven fried in the Tofu McVegan style, 2 slices lightlife bologna and the sauce all warmed on a toasted plain bagel. WOW! I know my tummy is full but my tastebuds want more. Seriously.
I ate it while working and wanted to kick myself for not concentrating on my food completely because it was so good. The combination of the eggy tofu and the sauce worked wonderfully. Now I have to wait till tomorrow to eat another one. *cries*
Why have I never tried Nooch Sauces before now? I feel like such a vegan slacker!
I'm making the spaghetti and beanballs tonight. I am nervous about baking them, but I don't want to add the fat. Thoughts?
I don't add any oil to the beanball mixture and bake them, no problems. Maybe they're better with all the extra fat, but I don't know cause I love them the way I make them!
I finally snagged a ride to the cities, so I got to visit TJ"S and WF in one fell swoop. :)>>> My friend, I'm sure, thought I was nuts as I stood salivating before the bulk bins. But I don't care. I now have tempeh! And coconut! And nutritional yeast! And vegan chocolate chips! And tons of other goodies.
I made the Spicy Tempeh and Broccoli Rabe with Rotelle, except I couldn't find any Broccoli Rabe, so I just tossed the hot pasta with a little olive oil and lotsa garlic and a package of organic arugula before I added the tempeh. It is sooooooo tasty, I cannot stop eating it.
I also made the 5-Minute Mango chutney and served it with homemade stuffed spicy-potato chapati like bread. Also very, very good.
The only thing I was disappointed with this go-round was the blueberry brownies. They were not fudgy at all, and I followed the recipe exactly. They taste OK, but the texture is not to my liking. Oh well. I shall put them in the teacher's lounge on Monday.
I made the lemon bars today. It was my first time using agar flakes. They were very tasty, but the crust was very crumbly and fell apart. Also I didn't think there was enough lemon filling, it was just kind of a thin layer. I used a 9x13 inch pan like the recipe said. Still they were tasty and not too strong lemony tasting. Maybe next time I'll double the lemon filling.
So I used 2T of my leftover cheezy sauce in breakfast this morning. One slab tofu, oven fried in the Tofu McVegan style, 2 slices lightlife bologna and the sauce all warmed on a toasted plain bagel. WOW! I know my tummy is full but my tastebuds want more. Seriously.
I ate it while working and wanted to kick myself for not concentrating on my food completely because it was so good. The combination of the eggy tofu and the sauce worked wonderfully. Now I have to wait till tomorrow to eat another one. *cries*
Why have I never tried Nooch Sauces before now? I feel like such a vegan slacker!
I added a few TBS of veganaisse (sp?) and a bit extra lemon juice to a batch of that and used it as a hollandaise for some baked tofu with spinach and toast. It was the best vegan hollandaise I have had.
I made the lemon bars today. It was my first time using agar flakes. They were very tasty, but the crust was very crumbly and fell apart. Also I didn't think there was enough lemon filling, it was just kind of a thin layer. I used a 9x13 inch pan like the recipe said. Still they were tasty and not too strong lemony tasting. Maybe next time I'll double the lemon filling.
I love the lemon bars in The Joy of Vegan Baking - the filling is thick and gooey, the crust stays together and you don't need agar, arrowroot or tumeric. Just some silken tofu - super delicious.
I realized that I had made some other things while the boards were down...
Tofu Ricotta - really good, i put it on a pizza and it definitely added to it.
Apple-Peanut Butter-Caramel Bars - The flavor was delicious, my only complaint was that the crust ended up too crumbly and didnt hold together very well.
Fudgy Wudgy Blueberry Brownies - I used frozen blueberries instead of fresh, and I didn't puree my blueberry spreadable fruit. They turned out pretty fudgy and everyone liked them alot.
*edit - wanted to add that i chopped up a endangered species blueberry chocolate bar to use as the additional chocolate chips that you mix in to up the blueberry-ness.
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 acquired a copy of the book about five weeks ago, and have been using it really regularly. I've made the chickpea cutlets three times and have made many batches of the cheezy sauce. My favorite recipe, although it took a lot of prep time, was the Tofu Florentine on Home Fries.
I've also been using the instructions in the book to grill and roast veggies. I wrote a review of the book on my blog at:
http://larryfeltonjohnson.typepad.com/atlantalarry/2008/02/veganomicon.html
I've had a few failures using the book. I made the blueberry pancakes, and while they were tasty, the texture turned out more like spoonbread than pancakes. And one of the batches of chickpea cutlets turned out gummy. I have no idea why, since the other batches were wonderful.
I'm planning on doing the polenta recipes over the next week.
I recently made the chocolate raspberry cookies (don't remember the official name). Yummy! Bookpapa is a major raspberry fan and was excited to have a new cookie to try. I used seedless raspberry all-fruit (Polaner) because the seeds drive me nuts.
Last night I made the Chili Cornmeal Crusted Tofu. Ehh. :-\ I baked it. I didn't make any sort of sauce with it and maybe that was my mistake because it was DRY. Maybe frying it would have been better. I was also disappointed by the taste. For all that chili powder and cumin and lime, all I could really taste was dry cornmeal and bland tofu. Maybe some marinade next time? I have some leftover. Does anyone recommend a sauce to go with it?
it sounds like some mango salsa would be good on top of it.
it sounds like some mango salsa would be good on top of it.
ooooh...I have two fresh mangos at home!
I made the Cauliflower Red Lentil Curry and it was wonderful. The pasnip added great texture. The next time I made it, I used potato in place of the parsnip and it was great that way as well! I'm looking forward to toying around with this recipe because it lends well to tweeking.
Chickpeas Romesco was really good. Simple recipe that worked great as a side!
Penne Vodka... now this is what I'm talking about. I couldn't believe how rich it was! This is going to be a staple in my kitchen from now on.
I have more reviews to post later...
Darn. Now I have to try that vodka sauce. Which means I need to buy vodka.
Darn. Now I have to try that vodka sauce. Which means I need to buy vodka.
having to buy vodka. I'm failing to see the downside of this
I made the Snobby Joes tonight. They weren't bad but a little too mushy for me. I only had red lentils and I know they get mushier than other lentils. Next time I'll try it with green or brown. Also I just couldn't bring myself to put the maple syrup in it. I know, I know, I should be open to trying new things, but I just couldn't. It tasted fine without it, just too mushy.
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