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.
Last week I made lasagna for my husband using the cashew ricotta and I was very pleased with the result. I think it tasted better the next day, though, after the flavors had time to blend. But as good as it was I think it was still missing a flavor dimension compared with dairy lasagna and I think next time I will throw a couple of pinenuts into the cashew ricotta.
I nominate sb to make the "official review" compilation for V-Con. >:D
seconded!
i would like an "official" thing. they're nice for lazy people. (:
Okay....The mousakka recipe is waaaaaaaay more complicated (and fattening) than it needs to be!
My version...
clean and trim ends on a small zucchini, a squash, and a few little japanese eggplants
run these all through a salad shooter with the wide flat blade
place these on a parchment covered baking sheet, spray with olive oil and sprinkle with salt
repeat with potatoes
bake at time and temp recommended
make tofu ricotta (I used 1 extra lemon since the dish was greek, added a pinch of nutmeg, and reduced the oil to a generous spray with Mr. Misto)
make the sauce (with or without cinnamon)
slap it together and bake (screw the breadcrumbs)
Voila - almost fat free, comes together in under thirty minutes (even less if you have access to a really good jarred sauce) and tastes great.
Looks perfect to me! This is exactly what I was wishing I had done while I was eating the book's version. ::)
Wow. Thanks for all the earlier suggestions to make arugula and kale more edible! I think I'm going to give these greens another try now.
alright! made our first vcon recipes last night, and they were mostly awesome. i probably am not getting the names exactly right, but whatever.
braised seitan w/kale, brussels sprouts, and sundried tomatoes was the best. the BEST! i finally like kale. and i got to cook with shallots! exciting! we left out the seitan and added more kale and sprouts since we were making a different protein.
hot sauce marinated tempeh... this sauce was super tasty, but a little too spicy, mostly because we used a habenero hot sauce that we'd never had before, but it was still delicious. i opened up my tempeh and it was moldy (way before the expiration date >:() so we did tofu instead. pan fried it in a cast iron skillet, just in the marinade with no extra oil. yummmmm.
scalloped potatoes i'm not sure what these are really supposed to be like, but they weren't creamy or cheezy at all. however the flavor was very good... i think they turned out weird because michael added more potatoes than it called for, but didn't up any of the other ingredients.
so we modified all these (mostly out of necessity), but i'm still soooo happy with how they turned out. best. cookbook. ever!
I nominate sb to make the "official review" compilation for V-Con. >:D
I will totally do this. It may take me some time to update all of them, because there are 30something fucking pages in this thread now. But I'll do it!
I nominate sb to make the "official review" compilation for V-Con. >:D
I will totally do this. It may take me some time to update all of them, because there are 30something fucking pages in this thread now. But I'll do it!
Yeahhhhh! Tell me if you think of a better way (it's taken me hours to do the other compilations), but I usually just format/type all of the recipes/products (like, go through V-Con and type all the recipe titles in your chosen organized format), then go through the pages on here, and copy/paste the reviews under each one. So, you have the shell ready first..and then you just add all the reviews page by page.
BE CAREFUL and don't close/delete/etc. anything before you've saved the post.......scary!
I nominate sb to make the "official review" compilation for V-Con. >:D
I will totally do this. It may take me some time to update all of them, because there are 30something fucking pages in this thread now. But I'll do it!
Yeahhhhh! Tell me if you think of a better way (it's taken me hours to do the other compilations), but I usually just format/type all of the recipes/products (like, go through V-Con and type all the recipe titles in your chosen organized format), then go through the pages on here, and copy/paste the reviews under each one. So, you have the shell ready first..and then you just add all the reviews page by page.
BE CAREFUL and don't close/delete/etc. anything before you've saved the post.......scary!
This sounds scarier/harder than I imagined... but this is 'my' book, so who better to run the compilation of reviews than me?!
This sounds scarier/harder than I imagined... but this is 'my' book, so who better to run the compilation of reviews than me?!
Well, maybe you're imagining a simpler way? I'm probably just doing it in an absurd way... ???
This sounds scarier/harder than I imagined... but this is 'my' book, so who better to run the compilation of reviews than me?!
Well, maybe you're imagining a simpler way? I'm probably just doing it in an absurd way... ???
No, your way sounds right. I was just going to go through the thread and c/p all the review parts on the front page and put the recipes in alphabetical order but having ALL of the recipes, reviewed or otherwise, listed would probably be best.
I made the Southwestern Corn Pudding a couple days ago, served with BBQ sandwiches and coleslaw. The pudding was really tasty. The fresh corn that I used was super sweet and delicious, which I think is key for this recipe. I did expect the final dish to be a little more creamy and pudding-like in consistency, but it's pretty solid. Next time, I may add a bit more coconut milk, use a little less cornstarch, and bake it a few minutes less.
made 2 more recipes last night!
mexican millet was awesome. i thought it tasted just like boxed spanish rice, but healthier and fresher. didn't add the cilantro (we are people who think it tastes soapy), but did add some sliced scallions on top. mmm!
on top of that, i served chili cornmeal crusted tofu which was super yum, even though i am unable to cut triangles in my tofu for some stupid reason. i thought it would be kind of blah since the tofu wasn't marinated, but since it was sliced so thin, it didn't make a difference. i baked it instead of frying, and upped the baking time from 12 minutes on each side to more like 15-20 minutes on each side, in order to make it crispier/chewier. squeezed a lime on top and it was perfect!
also, these were both REALLY easy and super fast to make (the 45 minute thing in the book is true!).
alright! made our first vcon recipes last night, and they were mostly awesome. i probably am not getting the names exactly right, but whatever.
braised seitan w/kale, brussels sprouts, and sundried tomatoes was the best. the BEST! i finally like kale. and i got to cook with shallots! exciting! we left out the seitan and added more kale and sprouts since we were making a different protein.
hot sauce marinated tempeh... this sauce was super tasty, but a little too spicy, mostly because we used a habenero hot sauce that we'd never had before, but it was still delicious. i opened up my tempeh and it was moldy (way before the expiration date >:() so we did tofu instead. pan fried it in a cast iron skillet, just in the marinade with no extra oil. yummmmm.
scalloped potatoes i'm not sure what these are really supposed to be like, but they weren't creamy or cheezy at all. however the flavor was very good... i think they turned out weird because michael added more potatoes than it called for, but didn't up any of the other ingredients.
so we modified all these (mostly out of necessity), but i'm still soooo happy with how they turned out. best. cookbook. ever!
i felt rather similar about the potatoes. i did make a pretty good version of scalloped potatoes... maybe out of the uncheese cookbook, it didnt have a GREAT taste, but the texture was more like real scalloped potatoes. the key was to put down a layer of potatoes, then put a little bit of the spices/nut/on top then pour a bit of soy milk on top, for every layer, then the sauce gets in between each layer. yum.
I figured since this was posted with permission that I could post a link...
http://www.veganpeace.com/recipe_pages/recipes/EggplantPotatoMoussakaWitPineNutCream.htm
http://www.veganpeace.com/recipe_pages/recipes/ChickpeaCutlets.htm
http://www.veganpeace.com/recipe_pages/recipes/ChewyOatmealRaisinCookies.htm
Hi everyone!
I made the Pistachio Rosewater Cookies last night and am looking for input from anyone else that made them. I followed recipe to a T, except I used pastry flour instead of the AP flour the recipe called for. The dough was very sticky, even after adding additional flour. You are supposed to be able to roll the dough into balls & dip into pistachios. This was not possible, due to the stickiness. The cookies turned out just fine. They are very hard & chewy & delicious. I could not taste the rosewater at all though. The lime was very overpowering. Also, this the 1st time my nonstick baking sheets have failed me. Definitely spray your pans if you make these!
Question#1 - Was using pastry flour a bad idea?
Question #2 - Are the cookies supposed to be hard & chewy?
Question #3 - Was the batter unrollable & sticky when you made them?
Thanks a lot! :)
Hi everyone!
I made the Pistachio Rosewater Cookies last night and am looking for input from anyone else that made them. I followed recipe to a T, except I used pastry flour instead of the AP flour the recipe called for. The dough was very sticky, even after adding additional flour. You are supposed to be able to roll the dough into balls & dip into pistachios. This was not possible, due to the stickiness. The cookies turned out just fine. They are very hard & chewy & delicious. I could not taste the rosewater at all though. The lime was very overpowering. Also, this the 1st time my nonstick baking sheets have failed me. Definitely spray your pans if you make these!
Question#1 - Was using pastry flour a bad idea?
Question #2 - Are the cookies supposed to be hard & chewy?
Question #3 - Was the batter unrollable & sticky when you made them?
Thanks a lot! :)
Hi. I used AP flour when I made this recipe. Also, whenever I do use pastry flour, I use half pastry, half AP. My dough was sticky, so I just wet my hands a little and went for it. My cookies were soft and chewy, not hard at a ll. I also followed the recipe exactly.
I just want to reiterate how much I love the Spicy Tempeh and Rotelle with Broccoli Rabe. I made it again and its sosososososo good. I think I might make it for my family someday to introduce them to tempeh.
pp, I freakin love that recipe too! I have made it for many omnis and it's a real crowd pleaser.
Hi. I used AP flour when I made this recipe. Also, whenever I do use pastry flour, I use half pastry, half AP. My dough was sticky, so I just wet my hands a little and went for it. My cookies were soft and chewy, not hard at a ll. I also followed the recipe exactly.
Thanks for the reply! I'll just use AP flour next time. Maybe it was the pastry flour that made them hard. Maybe I just baked them to long. I was just trying to use up my pastry flour before it gets too old. I don't have any recipes that call for it & I'm not quite sure what to do with it. I'm rambling..
Thank you.
Hi. I used AP flour when I made this recipe. Also, whenever I do use pastry flour, I use half pastry, half AP. My dough was sticky, so I just wet my hands a little and went for it. My cookies were soft and chewy, not hard at a ll. I also followed the recipe exactly.
Thanks for the reply! I'll just use AP flour next time. Maybe it was the pastry flour that made them hard. Maybe I just baked them to long. I was just trying to use up my pastry flour before it gets too old. I don't have any recipes that call for it & I'm not quite sure what to do with it. I'm rambling..
Thank you.
Hey, purpledancer. Just so you know, I rarely ever use all AP flour, even when a recipe calls for it. Like SB said, I also use half-AP/half-WW pastry, and this substitution seems to work great! In baking, whole wheat pastry flour seems to act a lot like all-purpose, but it has more fiber so it's a good way to sneak a little "health" into your baked goods. It's nice because it doesn't "taste healthy" like whole wheat flour, but it's still slightly better for you than white flour.
You don't necessarily need to find a recipe that specifically calls for WW pastry flour; you can just sub half of the white flour with it. For instance, I use it in biscotti, cookies, chocolate cake, brownies, etc.
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