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 spicy tempeh and broccoli rabe with rotelle and it was great! Nice balance of flavors. I used kale in place of the rabe because that's what I had on hand. Next time I'll probably double the greens in it out of personal preference.
I made the Chewy Chocolate Raspberry Cookies yesterday. They turned out good. Nothing spectacular, but very good and no complaints or problems.
I also made the Rumnog cookies. For some reason, I had a world of trouble with these. I am 99% positive I measured properly, and I didn't make any substitutions, but I felt like something was wrong. The dough never really formed, even when I added an extra half-cup or more of flour (to my half-batch!) You are supposed to form them into balls, but that was impossible. The dough was so sticky and not roll-able. So I just dropped them onto the cookie sheet. They still worked, however, and they taste very good. I'm just kind of confused. And then the frosting....I am 100% certain I measured that right, but the rum really...shone through?...in this recipe! It was almost too rummy, with a slight burn of the alcohol. So if you don't want too much rum flavor, go easy on it. Maybe add it little by little and keep testing. I quite like rum, so it's ok, but these cookies are.....spunky.
I made the Lower Fat Cauliflour Hummus and it's pretty good. I don't think I'd make it again because it definitely tastes low-fat and I think part of the allure of hummus is the thick, creamy consistancy.
I made the Pumpkin Baked Ziti and wasnt blown away.. maybe cus i didnt have any cayanne so i subbed a little chili powder, but it was kinda bland. the carmelized onions were the high point.. I used pecans instead of walnuts and i also used panko crumbs cus they were the only vegan crumbs at the store but there were WAY too many breadcrumbs called for in this! 2 and a half cups! The layer was so thick and as soon as you scooped into it they went everywhere and every noodle had a coating of them, it was way too much.. if i ever make it again i'll only use 1- 1 1/2 cups of crumbs. also - they were browned with 7 minutes left to cook. Not bad, but i was definitely expecting more ... the cashew ricotta you make to mix into the pumpkin was delicious though!
Lentil Salad is chilling in the fridge right now. Lukewarm, it tasted really good. I didn't have any carrots to shred, so I subbed for a shredded beet.
I made the Cornmeal Masala Brussel Sprouts. I don't remember ever eating brussel sprouts, so I figured I should give this one a shot. I enjoyed everything about this dish EXCEPT the brussel sprouts. They were like eating foul little cabbage stems. Never again! I am going to try this recipe with fresh okra next time.
oh, and I topped it with the Spiced Yogurt Sauce which was great
sb, you are a V-con recipe-makin' fool! Most of the times when I open it up..I just end up coming back to vegweb recipes..
I love brussel sprouts though! When I was a kid..I used to eat a package of frozen brussel sprouts all by myself..
My husband shares your opinion though. I just like having them roasted with s and p (dipped them in bbq sauce the other day..) 8)
I made the sauteed spinach and tomatoes last night. Very good. I didn't have peanut oil which I'm sure makes a huge difference. I used olive oil and a touch of sesame oil. I think the lemon is a nice touch. I really enjoyed it and wish I made more.
I made the Hot and Sour Soup on Monday. It was good, but I used a little less oil and added more vinegar and soy sauce. I also baked my tofu matchsticks before putting them in the soup.
The hot and sour soup has to be my favorite V'con recipe so far. I've made it at least 4 times. Although I have to use way less chili oil because I used the full 3 teaspoons once and it was so hot I could fell the burning in my ears!
I made the Vietnamese Seitan Baguette w/ Savory Broth Dip. I didn't read the instructions well and made regular seitan instead of the seitan cutlets for the sandwich. That said, the recipe was great and the broth was awesome! My omni roommate and friend were in love with them!
I just made a version of the hot and sour soup, and it's grand! I didn't have dried mushrooms or cabbage..so I just used white mushrooms, and added red pepper and a little chopped, fresh jalapeño. I don't have chile oil..so I used sriracha and sesame oil. I served it over rice, and sauteed my tofu first..and served it on top with the scallions. Yum! :)>>>
(There will be a picture in my vegweb blog, if interested) : )
last night I made the Tofu Po' Boy Sammiches, which calls for the Chile Cornmeal Crusted Tofu, Creamy slaw and Chipotle Mayo. All of which are really good. The slaw could probably use a touch less lemon juice (though I didn't measure, I just squeezed the juice out of half a lemon). I'm going to have the last one at work today! woo
I made the Vietnamese Seitan Baguette w/ Savory Broth Dip. I didn't read the instructions well and made regular seitan instead of the seitan cutlets for the sandwich. That said, the recipe was great and the broth was awesome! My omni roommate and friend were in love with them!
I must try this. Could you use store bought seitan like White Wave, just because making seitan takes so long?
I made the Vietnamese Seitan Baguette w/ Savory Broth Dip. I didn't read the instructions well and made regular seitan instead of the seitan cutlets for the sandwich. That said, the recipe was great and the broth was awesome! My omni roommate and friend were in love with them!
I must try this. Could you use store bought seitan like White Wave, just because making seitan takes so long?
It was good with regular seitan so I bet that would be okay, but I would venture off and make those seitan cutlets. I don't think they take as long as making regular seitan, but I could be wrong on this one. I usually make seitan in the morning before work and let it boil for an hour. Then I turn the heat off and leave it on the stove so the broth can cool off completely before removing the seitan (this helps improve the texture of the seitan). I come home and slice my seitan up and use it however I intend. I recommend making a double batch because I go through a single batch in about a day!
Blueberry Brownies: I made these a couple months ago, and man, they were wet. Like, past fudgey to stuck in wetness. Did this happen to anyone else? Any tips? I followed the recipe verbatim. I want to love them and try them again and would appreciate any input for my next attempt. I'm an experimental baker and don't trust myself to just start mixing in more flour or what-have-you.
thanks!
Eh, I had that problem too, and I'm a pretty decent baker. I dunno, I may try them again someday and mess around with them.
Eh, I had that problem too, and I'm a pretty decent baker. I dunno, I may try them again someday and mess around with them.
This is one of the only dessert recipes of Isa's (and Terry's) that I've ever been disappointed in... And extremely disappointed, at that. I thought they were totally nasty, and you're right--wet. Not fudgy; just sticky & wet, with not a lot of flavor. I won't bother trying them again. There are far too many fabulous vegan desserts out there (brownies, too!) to bother with these! :)
The Baja Tempeh Tacos rocked! I made them exactly as directed, except I added a little bit of chipotle to the marinade and they were soooo awesome. I wish I had more tempeh, I would make more.
The Tamarind Lentils were pretty good too. Next time I may add a more cayenne and cumin seed, but that's because I am a spice fiend.
The Baby Bok Choy with Crispy Shallots and Sesame Seeds was very good. I used only 1 T. of oil and also used regular bok choy, since it was all I had. I put in the chopped stalks first to let them soften a little before adding the leaves. Also, I added some steamed carrots that I was trying to use up near the end. It's so tasty and pretty, too. I bet it would be even better with baby bok choy.
This isn't a full recipe review, but the method of preparing the quinoa in the Pineapple-Cashew-Quinoa Stir-Fry--cooking it in pineapple juice and soy sauce--is really nice! It makes me want to cook my grains in liquids other than water more often.
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