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 Penne Vodka over the weekend and wow! I've heard great things about this dish and can definitely see why. Seriously good stuff. It kind of reminds me of baked ziti in taste, minus the melty mozz on top. But the ricotta flavor was replicated with the ground almonds. My mother made a lasagne once with ground almonds in place of ricotta. It was fabulous in terms of both texture and flavor.
I have to wonder what the vodka adds to the flavor though since it's flavorless as is. I guess I'll have to try it once without and see what happens. I know I'll be making this a lot so I'll have plenty of chances to experiment.
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! :)
ah, boo. i am not really a sweets person, but i love blueberries and was excited about the possibility. i trust both of your experiences and will just let it go. it is admittedly nice to know, however, that it wasn't something i completely screwed up!
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! :)
ah, boo. i am not really a sweets person, but i love blueberries and was excited about the possibility. i trust both of your experiences and will just let it go. it is admittedly nice to know, however, that it wasn't something i completely screwed up!
Well, hey--I bet blueberries would be a great addition to a good brownie recipe! ;)b I'd try a different recipe & add what you like!
Well, hey--I bet blueberries would be a great addition to a good brownie recipe! ;)b I'd try a different recipe & add what you like!
of course! i'll let your positivity sink in when i get in the mood for brownies again and see if i can come up with something. thanks! :)
I made the Baja Grilled Tempeh Tacos last night and they were AMAZING. I would rate these among the best I've made out of this book (along with the Penne Vodka). Topped my tacos with avocado and tomato
I made Terry's Favorite Almond Cookie today to bring to a party. They are good! They remind me of a really good quality cookie from a bakery--they come out nice and big and flat and slightly chewy. I didn't have sesame oil, so I left that out (only a teaspoon) and I used almonds that I'd processed in the blender for the almond meal. I can't wait for people to try them!
I also learned from doing this recipe that brown rice syrup might be the gooey-est, thickest, stickiest baking ingredient ever. It's stickier than molasses!
I made the Cheater Baked Beans last nightand they are pretty delicious. I cheated though, and added onion powder instead of reular diced onion. I totally cheated. HAHA, GET IT?! okay I"m done
I also learned from doing this recipe that brown rice syrup might be the gooey-est, thickest, stickiest baking ingredient ever. It's stickier than molasses!
You are right about that! However, a few months ago, I bought some organic corn syrup that came in a glass jar. I thought nothing of it until I went to use it while making granola & literally could get nothing more than a drop out!!! All the shaking in the world wouldn't make it budge, nor would my shoving a knife into the small hole in the top... It was so thick & glue-like that I finally gave up! That stuff definitely needs to come in a squeezable bottle! My brown rice syrup has a super-wide mouth on the bottle, so at least it has that going for it... Much easier to manage that way. :)
I made the Apricot BBQ Sauce but used a bag of frozen mango chunks instead of fresh apricots. it's absolutely delicious. I brought some to my dad and he put it on his steak (I know, I know) and loved it too. I will make this recipe time and time again.
I also learned from doing this recipe that brown rice syrup might be the gooey-est, thickest, stickiest baking ingredient ever. It's stickier than molasses!
You are right about that! However, a few months ago, I bought some organic corn syrup that came in a glass jar. I thought nothing of it until I went to use it while making granola & literally could get nothing more than a drop out!!! All the shaking in the world wouldn't make it budge, nor would my shoving a knife into the small hole in the top... It was so thick & glue-like that I finally gave up! That stuff definitely needs to come in a squeezable bottle! My brown rice syrup has a super-wide mouth on the bottle, so at least it has that going for it... Much easier to manage that way. :)
Oh no! That's frustrating! I wonder if heating it would make it less viscous.
JessaCita! 1000 posts! :smooth:
I made the Snobby Joes last night and thought they were okay. It was good for a quick meal with fries and steamed broccoli, but not mind-altering amazing like some of the other stuff. Still, it came together quickly and made a good-sized batch so I'll probably make them again, but with other/more seasonings.
Yeah, I wasn't a huge fan of these either. Not terrible, but nothing to write home about. I've had better sloppy joes.
I LOVE the Tamarind Lentils. If you haven't made them with the coconut oil, then you are missing out. I ignore the saturated fat aspect and indulge every once in a while. I've made them without the tamarind (just added a bit of rice vinegar instead) and with and I think they are great either way, so if you can't find tamarind--don't despair!
The Corn and Edamame-Sesame Salad is decent. We found it refreshing on a hot day and it's simple to throw together. I think it needs a little something more in terms of spices, but I can't figure out what. Garlic maybe? I dunno...I just love garlic :)>>>
Ok, I made the Coconut Lemon Bundt Cake last night and it was delicious! I didn't have quite the amount of zest that it called for, but it was still yummy. I also ran out of sunflower oil, so I threw in some coconut oil. Delicious! I had three (3!) pieces last night :-[
I made the Sauteed Seitan w/ Spinach & Mushrooms last night and served it alongside Tomato Couscous, using rice instead of couscous (and changing the cooking time a little) The seitan dish was very good, and I liked the tomato couscous dish as well just not as much.
I made the Potato and Kale Enchiladas over the weekend. They didn't look very pretty when I transferred the enchiladas from the baking dish to my plate since they fell apart, but they tasted great. I might play with the sauce a bit though. I couldn't really taste the roasted anaheim peppers so I might try using more peppers and less tomato next time. I'll probably also add some more chili powder since I like more of a kick. The ancho chilies I used aren't very hot. Definitely add toasted pepitas on top when serving. I like the added flavor and crunchiness.
I also made the chickpea cutlets again but seasoned them with poultry seasoning instead of what was used in the recipe and served them in sandwiches. It was more reminiscent of chicken cutlets. I think next time I'll use jerk seasoning. This is such a great recipe to easily try different variations. Yum!
More stuff to add in my V'con ventures. :)
I made the Tomato Couscous with Capers and Rustic White Beans. Neither dish was anything to jump up and down about but both were good. I think what I've been finding with the dishes I've been trying from V'con is that they're great base recipes to work with but often need additions/modifications. But of course, it's all personal preference. I know for me, I like a lot of spices/seasonings. Might have something to do with my Indian heritage. Certainly explains why I like the Tofu Scramble from VWaV so much. ;) Several of the V'con recipes I've tried have subtle seasonings which I find somewhat bland. That said, I have enjoyed everything I've made so far and they've given me lots of great ideas.
made the Tofu Florentine for breakfast this morning and thought it was pretty good. I used frozen spinach because I didn't have any fresh on hand. The cheezey sauce was pretty good, but not my favorite 'nooch' sauce recipe that I've tried. Also, I used toasted slices of country style bread in place of the english muffins.
After months of wanting to try it, I finally made the Asparagus Quiche with Tomatoes and Tarragon. Normally, I hate quiche, but this is absolutely incredible. It is definitely one of my favorites and I love the fact that it doesn't include tofu! It takes a while to make (since you have to make the pastry crust first) but it's worth it. I only made two substitutions based on what I had on hand and substituted Great Northern Beans for the navy beans, and I used whole wheat panko instead of plain bread crumbs. I highly recommend this recipe to anyone who normally does not like quiche.
I made the Backyard BBQ Sauce, and it was good! I think it was my first time to make my own BBQ sauce, and I was pleased with it. I didn't measure anything, and I added a little too much cayenne..but I'll remember that next time. I used some chopped up whole tomatoes (canned) with the sauce, and added ketchup. I also added more liquid smoke..because I love it! I think I'll be making this the majority of the time that I want BBQ sauce..and maybe change it up a li'l! :) My sauce was a little bit 'chunkier' that usual..b/c my tomatoes were just kind of smooshed up. I'll puree it when I want a smoother sauce.
I made the chewy chocolate raspberry cookies and they were really good! Moist and fluffy and chewy and delicious! My coworkers killed them all in less than an hour
I made the Mushroom & Spinach Strata and thought it was pretty good. A little bland, but not necessarily in a bad way. I added hot sauce and that really picked it up a notch. I had never heard of this dish or made it pre-veg*ism so I can't compare, but it was a nice little breakfast this morning. I served it on a bed of mixed spring greens
Pages