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 spinach asparagus dip, it was fantastic! i used regular salted cashews instead of the raw ones and just reduced the additional salt a bit. everyone loved it and i think it would make a really good sandwich spread. i mixed it into some pasta salad and it was delicious.
also made the chocolate chocolate chip walnut cookies but used macadamia nuts instead. they were better the next day and were a really good chewy texture with a yummy brownie flavor.
I made the Raspberry Lime Vinegarette and it was very good, but I put too much lime zest in it! I wasn't paying close attention to the recipe and put the zest of an entire lime in it, when it only calls for a pinch. Oh well
Last weekend I made the chickpea cutlets but decided to sub red curry paste for the other spices. I took them to an omni BBQ and grilled them (even had to bring my own grill, lol). They were very good but next time I'll keep a closer eye, they brown FAST!
WHOA! you can grill chick pea cutlets?!?! I never would have thought of this! Did you set the grill to medium, or low? did you leave the cover on? how long did it take?
okay, i just recently bought this cookbook and finally made the snobby joes tonight with toasted rudi's whole wheat buns and sliced dill pickles. they were so, so good! i wasnt sure at first, but i added seasonings and condiments according to taste. also, the ingredients are so simple and it took less than 20 minutes to prepare dinner. its all natural and tastes better than the artificial-corn syrup based manwhich in a can.
i am looking forward to trying new recipes but a lot of them i find are too tidious since i am just cooking for myself. can anyone reccomend any easy, simple dishes that work well for one? thanks :)
I used some leftover chickpea cutlets (frozen, uncooked) to make Buffalo-style chickpea sandwiches.
I seared the partially thawed cutlets in a dry cast iron skillet (about 2 mins on each side) then baked them in homemade Buffalo sauce (hot sauce, EB, unsweetened ketchup , garlic, apple cider vinegar) for 20 minutes at 400 degrees. Then I sliced FYH mozz and put it on top of the cutlets, covered the baking dish in foil and baked at 425 for 10 minutes so the cheese melted. Slapped this on a roasted garlic-chive bun w/ thinly sliced onions and Better than Sour Cream (only creamy thing in the house - vegan ranch would be nice).
Good stuff!
Can I come to your house for dinner? :)
I used some leftover chickpea cutlets (frozen, uncooked) to make Buffalo-style chickpea sandwiches.
I seared the partially thawed cutlets in a dry cast iron skillet (about 2 mins on each side) then baked them in homemade Buffalo sauce (hot sauce, EB, unsweetened ketchup , garlic, apple cider vinegar) for 20 minutes at 400 degrees. Then I sliced FYH mozz and put it on top of the cutlets, covered the baking dish in foil and baked at 425 for 10 minutes so the cheese melted. Slapped this on a roasted garlic-chive bun w/ thinly sliced onions and Better than Sour Cream (only creamy thing in the house - vegan ranch would be nice).
Good stuff!
Can I come to your house for dinner? :)
Only if you admit that Cardamom kicks Cumin's seed. ;)
Make me some cardamom ice ceam for dessert and I'll consider it.
I made the Midsummer Corn Chowder, following the recipe exactly except for the bunch of spinach that I tossed in at the end with the tomatoes and basil. I served it alongside some spiced cornbread muffins. YUM!
Also made the Horseradish Dill Sour Cream and I love it, but I love anything that is horseradish-related!
I made the Quinoa Salad with Black Beans and Mango for a get together and it was a hit! everyone loved it - i added extra red and orange peppers and used half brown rice/half quinoa cus i was low on quinoa. It's a great summer salad and it looks beautiful with all the colored peppers, mangos, cilantro and black beans, perfect for a potluck!
I made the Portobello Salad w/ Spicy Mustard Dressing for dinner tonight and it's absolutely amazing. This is definitely going to become a staple in my house! It uses the Roasted Portabellos recipe in the book, and those are tasty as heck too! I can think of a few ways to use them already.
I plan on making the Mediterranean Lima Beans tomorrow! WIll report back
Inspired by secondbases glowing review, I also made the Portobella Salad with Mustard Dressing and I concur 100 percent. I added a little more spice to the dressing, but other than that made it as is and the flavors work so well together. I will definitely make this again.
I made the Chewy Chocolatey Raspberry Cookies, they were easy to make and pretty good. The raspberry taste is really subtle, but like they suggest.. they make great ice cream sandwich cookies! i put a layer of temptation brand chocolate on them and it's great. If i were to make them again without having ice cream around i'd definitely add chocolate chips or dried cherries or something.
This was my very first vegan cookbook, and I love it. My favorite staple is the tomato caper cous cous. A perfect side dish with so many things. I also make the black bean burgers (I think this is what they were called), which were fantastic as well.
I made the Mediterranean Lima Beans and they were fantastic! This was my first time cooking and eating them so I didn't know what to expect. I served it with biscuits (using the biscuit recipe from the leek & bean cassoulet) and it was a big hit. Even my roommate who swore up and down she hated lima beans dug her fork in them. I didn't tell her what it was until after she ate her entire bowl. >:D
If noone gets me this book for my b-day next week, I'm buying it for myself!!! I have been needing inspiration lately. The chickpea cutlets is my Smooch's favorite dinner now. (Ifound the recipe off of a blog)
whoaaa. i made the baja tacos with the sour cilantro cream instead of lime crema this evening for dinner. i used tofu instead of tempeh because im not a huge tempeh fan, but wowwww they were still sosososososososooo good. im in awe. i dont think ive ever made a meal that has tasted that delicious. mmm. :)>>> :)>>>
i think ill make the roasted portabellos everyone is talking about sometime this weekend..mushrooms were on sale at meijer so my mom bought bajillions of them (:
whoaaa. i made the baja tacos with the sour cilantro cream instead of lime crema this evening for dinner. i used tofu instead of tempeh because im not a huge tempeh fan, but wowwww they were still sosososososososooo good. im in awe. i dont think ive ever made a meal that has tasted that delicious. mmm. :)>>> :)>>>
I love that recipe, too. And it's the perfect temperature outside to enjoy a meal like that!
I made the Sweet Vidalia Onion Sauce with my chickpea cutlets and mashed potatoes tonight for dinner. Very delicious stuff! I added some black pepper because it was a touch on the sweet side and I wanted something to counteract it. It worked perfectly as a gravy and as a topping for the cutlets.
i made the Corn and Edamame-Sesame Salad, really simple to throw together and everyone really enjoyed it.
I made the jicama-watercress salad today for lunch and it was very delicious. I have decided that I don't like watercress though, so next time I'll substitute some other green instead. Also, a medium-sized jicama did not produce 6 cups of shredded jicama. Maybe mine was super small? It was medium sized compared to the other jicamas in the store! I ended up using three of them to finish off the dressing with. Good as heck though!
Pages