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 want to make the Caramel Apple Spice Cupcakes for my grandad's birthday (Monday) but I don't have any powdered soy milk and don't have access to it nearby. Can I sub something else or should I look for a different caramel frosting?
I haven't found anything that substitutes well for soymilk powder. I would try a different caramel recipe. If you have a favorite, use that one. I haven't found a caramel recipe I love.
p.s. those cupcakes look awesome, but I've been waiting until fall to make them. SOOOOON
I think I'm going to use this recipe: http://www.recipezaar.com/22376, subbing earth balance for the butter, unsweetened silk (which seems thicker than plain soy milks), and adding a pinch of vanilla. I'll report back.
SB - I usually am a real stickler about cooking in season, but once a year I make an exception for my grandfather's birthday. His favorite dessert is caramel apples but he can't eat them anymore (false teeth) so I always make some dessert with caramel and apple flavors. Last year was a caramel apple pie.
maybe try the pb caramel from vcon. it's really good, definitely not frostinglike - more like what you might put on an apple. it's really easy too.
I am so excited to make those freakin cupcakes!
theyre amaaaazing.
especially the frosting ohhh my god. make them. forget cooking in season, these are CUPCAKES. cupcakes know no season...
I made the Banana Date Scones for breakfast just now and they are pretty tasty. My bananas weren't quite overripe though, so I topped the scones off with some brown sugar. They are light, fluffy and delicious and I am brewing some Indian Masala Tea to dunk them in!
I made the Banana Date Scones for breakfast just now and they are pretty tasty. My bananas weren't quite overripe though, so I topped the scones off with some brown sugar. They are light, fluffy and delicious and I am brewing some Indian Masala Tea to dunk them in!
Did you use fresh dates or dried? I've been thinking of making those but I wasn't sure if dried dates would be ok.
I just keep making the chili-lime cornmeal crusted tofu..........
I made the Banana Date Scones for breakfast just now and they are pretty tasty. My bananas weren't quite overripe though, so I topped the scones off with some brown sugar. They are light, fluffy and delicious and I am brewing some Indian Masala Tea to dunk them in!
Did you use fresh dates or dried? I've been thinking of making those but I wasn't sure if dried dates would be ok.
I used fresh, but I don't thinkit would matter. The dates are used as a sweetener, and you can't really taste them so dried should be fine.
I just keep making the chili-lime cornmeal crusted tofu..........
There is nothing wrong with that. I freakin love that recipe!
tank ew veddy much! I will be making these scones for the weekend then!
i made the pasta de la california last night. it was.... ok... there wasnt enough sauce. BUT! the reasoning might have been because i used red leaf lettuce instead of arugula. i thought they were pretty similar. but if this change ruined it then, so be it, the recipe might be good otherwise.
i made the pasta de la california last night. it was.... ok... there wasnt enough sauce. BUT! the reasoning might have been because i used red leaf lettuce instead of arugula. i thought they were pretty similar. but if this change ruined it then, so be it, the recipe might be good otherwise.
haha I used rainbow chard instead of escarole and pinto beans instead of white beans for the escarole & white beans dish. It was really good. spicy!
Arugula is more similar in size and shape to spring mix or micro greens. Not red leaf lettuce.
Yeah, I've made it using spring greens and it comes out geat!
Arugula is more similar in size and shape to spring mix or micro greens. Not red leaf lettuce.
Yeah, I've made it using spring greens and it comes out geat!
I still haven't gotten used to the taste of arugula, or black kale. I prefer collard greens or romaine.
How do I make arugula and kale more edible?
it must have been the lettuce then. we dont have many options at our grocery store : (
Arugula is more similar in size and shape to spring mix or micro greens. Not red leaf lettuce.
Yeah, I've made it using spring greens and it comes out geat!
I still haven't gotten used to the taste of arugula, or black kale. I prefer collard greens or romaine.
How do I make arugula and kale more edible?
Arugula is kind of peppery. I always eat it raw with some homemade dressing and other salad fixins. Kale, just top that shit with some balsamic and you're good to go. If you have like raspberry balsamic, or peach balsamic or some kind of othered flavored balsamic, use that. Hella good!
To me, kale is "easiest" (it's not really that hard for me....any way) to eat in soups!
How do I make arugula and kale more edible?
I cook my kale in veg broth, braggs, liquid smoke, and add a little apple cider vinegar near the end. My favorite food. :)>>>
Add browned onions in the beginning of this list and this is pretty much how I make my collards!
Kale lightly sauteed with olive oil, garlic, and then tossed with lemon juice.... :)>>>
I nominate sb to make the "official review" compilation for V-Con. >:D
I'm thinking of making a modified version of the Eggplant Potato Mousakka using the tofu ricotta recipe instead of the pine nut cream (too heavy for a weeknight meal). Thoughts?
I HATED that recipe. :( So disappointing because it wasn't cheap, and it was fairly time-consuming. The idea was good, but I thought it was WAY too greasy (though this is easily fixed by cutting back on the oil), and I really disliked the cinnamon in a savory dish. (I know that is just personal preference, and I'm sure others love it.)
If you do make it, I say to definitely use the tofu ricotta instead of the pine nut cream! That's actually exactly what I said when I made it--that if I try it again (though I haven't), I would use the cashew-tofu ricotta instead because it's every bit as delicious as the pine nut cream, but half as expensive to make. (I don't know about you, but raw cashews are about $7/lb. at my co-op, where pine nuts are $12-14...)
Pages