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 black beans and chipotle in adobo for lunch and spinich linguini (except our store doesnt have ANY spinach noodles) with basil and cilantro pesto with artichokes for dinner. they were both awesome!! even without the spinach noodles. i bet they would have been stellar with them though.
i made black beans and chipotle in adobo for lunch and spinich linguini (except our store doesnt have ANY spinach noodles) with basil and cilantro pesto with artichokes for dinner. they were both awesome!! even without the spinach noodles. i bet they would have been stellar with them though.
I haven't had the spinach linguini yet! Now I have to try this!
I ate some of my mac & cheese leftovers tonight. The reheating directions they included didn't work for me. After 30 minutes it was still frozen solid in the middle. I ended up sticking it in the microwave with some leftover queso (a recipe from here) for almost 8 minutes it hot. The added queso made it really creamy.
i made the green pea and red pepper risotto it was awesome, but this needs a really good quality veggie broth. i used the cheap stuff, and it tasted fine, but i could really taste the broth, and i knew it could have tasted a lot better.
ah! maybe the recipe that said friend gave to me had a typo!
i did make them pretty thin, so that wouldn't be it. but i wasn't the one who did the pan frying, so i'm not sure about the heat on the stove.
interesting! next time i will double the gluten that's in my typo-ed recipe. i'm glad they're not just gross, haha...
here is another link to the recipe and an all around great resource for some cookbook recipes:
http://www.veganpeace.com/recipe_pages/recipes/ChickpeaCutlets.htm
i just made the brooklyn deli macaroni salad it tasted somewhat bland, not sure if thats how brooklyn rolls. but i added a lot of extra pepper, a bit of dill and a couple pinches of nutritional yeast and MMMMuch better.
I made the Roasted Yellow Pepper & Corn Bisque. Absolutely delicious, served it in a bread bowl. My only complaint was that I don't usually cook with summer squash, so I didn't know I had to peel it and the directions just said to cut it lengthwise and slice thinly. I had chunks of squash skin in my soup even after pureeing it. Oh well, was delicious with an iced cold beer.
I made the Roasted Yellow Pepper & Corn Bisque. Absolutely delicious, served it in a bread bowl. My only complaint was that I don't usually cook with summer squash, so I didn't know I had to peel it and the directions just said to cut it lengthwise and slice thinly. I had chunks of squash skin in my soup even after pureeing it. Oh well, was delicious with an iced cold beer.
weird!! i was gonna make that today, even had the recipe marked "Wednesday" but i decided to use one of my peppers for a breakfast scramble and had to make something else. sooo i made the baked bbq tofu with backyard bbq sauce oh my goodness!!! it was soooo amazing. im so glad i made extra.
sb, i think im gonna take your idea of serving it in a bread bowl. that sounds delish!! yay for summer vacation!! more time to cook!
Oh yeah. I love that Backyard BBQ sauce and the bbq tofu. I also love the apricot bbq sauce. I usually make it using a bag of frozen mango chunks and don't puree it because I like it chunky. Very, very tasty stuff!
I made the lentil soup last week. I thought I wouldn't like it with the paprika, but it was really good. I froze some for the fall. The only problem was that after two-and-a-half hours, my lentils still weren't soft--which always happens to me, maybe its the altitude? I don't think that was the recipes fault, though.
I made the lentil soup last week. I thought I wouldn't like it with the paprika, but it was really good. I froze some for the fall. The only problem was that after two-and-a-half hours, my lentils still weren't soft--which always happens to me, maybe its the altitude? I don't think that was the recipes fault, though.
When do you add salt? When cooking any dried lentils or beans, I have found that cooking the beans first, then adding salt at the very end results in soft beans. If you add the salt in the beginning, then the beans stay kind of hard.
My solutions = pressure cooker! Makes my life soooo much easier.
I don't add salt until the end for that reason, and I don't seem to have that problem with beans. Just damn lentils....Oh well, more reasons to eat beans!
My veganomicon is on loan to a friend with breast ca who is recently starting a vegan diet for her health. However, I have also tried the chickpea cutlet with mustard gravy recipe, which I loved, though my husband did not. There is a recipe that has seitan, brussels sprouts, and sundried tomatoes in it that is good over the broccoli polenta - not a concoction that sounds good, but is oh so wonderful, also. I have also done the potato and kale enchiladas - the homemade enchilada sauce I believe is the best I've ever had. :-X
I made the Roasted Yellow Pepper & Corn Bisque. Absolutely delicious, served it in a bread bowl. My only complaint was that I don't usually cook with summer squash, so I didn't know I had to peel it and the directions just said to cut it lengthwise and slice thinly. I had chunks of squash skin in my soup even after pureeing it. Oh well, was delicious with an iced cold beer.
mmmm the bread bowl was a good idea
I've been hesitant to try other recipes out of it since the mac and cheese wasn't very good. I'll probably just stick to recipes from here.
I've been hesitant to try other recipes out of it since the mac and cheese wasn't very good. I'll probably just stick to recipes from here.
if you already have the book - keep trying. i wasnt a huge fan of the mac either but other stuff from there ive loved.
Anybody ever try the chocolate chip brownie waffles? I've had my eye on them for a while.
Anybody ever try the chocolate chip brownie waffles? I've had my eye on them for a while.
Yes. They are awesome!
i made the squash and mole sauce tonight. there was way too much sauce, good thing, because it was DELISH! the other night i made the spaghetti squash mexicana with avocado fresca. i thought it was kind of bland. michael enjoyed it. it was good and i certainly ate it all, but it could use more seasoning. last night we had the vietnamese sandwich i thought that was awesome!! michael really enjoyed it as well. i didnt make the seitan steaks, but made my own. i didnt have much time. so i mixed wheat gluten with a bunch of meaty spices, braggs and water. and baked them for 20 minutes on one side and 10 on the other. they turned out realllly chewy, but pretty good.
I made the Tamarind Lentils tonight and they were outstanding. (Served with collards w/ ginger-onion sauce and masala-'ghee' pasta).
I followed the ingredients but put them in in the correct order for Indian cooking. Oil, onions until browned, ginger-garlic paste (both mashed together w/ mortar and pestle), then tomatoes (1 whole canned tomato, chopped) until brown (yes, the tomato should change color), then the rest of the stuff. Oh! And don't add the garam masala until about 15 minutes before serving, not after the tomatoes as it can get bitter with prolonged cooking.
Thank you for that info. I did not know that! With the garam masala, I guess it makes sense, because most indian teas (or black teas in general) are the same way if seeped for too long.
Also, did you use the coconut oil in the recipe? I've made it with and without, and it's not the same without!
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