Cookbook challenge! (from PPK) 11. Vegan Fire and Spice
A group on PPK is doing this, and I think it's a great idea! We're going to go through a group of cookbooks to try new recipes. Join in, post what you made, what you thought, and some pics! Do whatever weeks you want, however many days per week you want, and however many recipes you want-one, some, all, whatever! I want to be on the same time frame as PPK (so I can do both), so we'll do the rest of this week VCON (through Sunday), and start anew on Monday, with the next book. I've included a couple options, too. I think we might throw VCON in again, later, so we can have more time with it. Let's do it! (sorry about the day/time difference for you outside USAers!)
In order of use:
- VCON (Thursday, 27th-Sunday, 30th)
- VWAV (Monday, 31st-Sunday, 5th)
- VB (Monday, 6th-Sun, 12th)
- Yellow Rose and/or Radiant Health, Inner Wealth (Monday 13th-Sun, 19th)
- Eat Drink and Be Vegan and/or Vegan Table (Monday 21st-Sun, 27th)
- Vegan Planet (Mon, 28th-Sun, 4th)
- Vegan Soul Kitchen (Mon, 5th-Sun, 11th)
- Vegan Vittles and/or VCON )Mon, 12th-Sun, 18th)
- How It All Vegan
- Get It Ripe
- Vegan Fire and Spice
eta: if you want to follow the ppk challenge, it's here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=102840&p=1
#5! Jelly donut cupcakes. I pretty much followed the recipe (for me), but I did add some water to my soymilk, because I didn't want to use it all. I used arrowroot for cornstarch, and whole wheat pastry flour. I really like them! I love the touch of nutmeg. I couldn't wait overnight to try them, so they weren't donut-like yet, but I think they will be tomorrow. I used strawberry jam. They were really easy to make, and they are a great texture. It was the perfect amount of batter, and they popped right out of the pan! Oh, I did add some additional flour to the batter, because it seemed really thin. I don't know if it needed it, but they turned out great. I'm excited to see how they are in the morning. My jam did sink toward the bottom, but not too bad.
http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs184.snc1/6131_250619375532_507120532_8625680_7197620_n.jpg
I think this is a great idea! I'm not sure if I'll have time to make something out of V'Con, but I'll try. The Vodka penne pasta I've been wanting to make for a while now. But I think I should try something different here, just so that we have different pictures and such!
:( I gave away my cookbooks. I think pink has my copy of v-con.
:( I gave away my cookbooks. I think pink has my copy of v-con.
:nono:
Well, it makes it easier now to seem like I want to be in my kitchen, without actually having to follow through. Win for me. Or it would have been if I didn't just admit to it.
can't wait to try those jelly donut cupcakes they sound/look good!
#6 and 7. Pumpkin baked ziti with caramelized onions and sage crumb topping (with cashew ricotta):
Yummmmmmmm. I made some changes based on the reviews. I more than halved the amount of bread crumb topping, added more liquid to make the ricotta mixture saucier, and added more flavorings. Also, I used penne, one big onion, used lots of fresh basil in the ricotta, lime instead of lemon, ran out of cayenne, so I used lots of black pepper, had to use water instead of broth, and added some maple sugar and liquid smoke to the onions. I used lots of s and p! I did make the fresh bread crumbs. I really like how it turned out. It is a bit time consuming, but not too overwhelming, and it makes a ton. Oh, I think I also baked it for only about 20 minutes. I'm really glad I made it!
The ricotta is really fabulous. I love it with fresh basil and lime. I'm going to be making it more often! It has perfect texture, and great flavor.
It turned out a lot saucier than it looks.
http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs164.snc1/6131_251143310532_507120532_8636892_8124645_n.jpg
As my Facebook Friends know already, my V-Con dish this week was the Curried red lentil-cauliflower dish. I followed the recipe pretty precise, but used two jalpeno peppers instead of one, and I didn't have any shallots so just skipped them. I also reduced the cooking/sitting time by about 10 to 15 minutes total to keep the chrunch in the veggies and the lentils from turning too mushy. It has parsnips in it, which I think added a very nice flavor that I wasn't expecting. I even served it with spinach as she suggested. A very good recipe! Thanks for the challenge.
Here's a picture of me showing off my VW shirt, followed by my dish.
http://vegweb.com/gallery/albums/userpics/24730/normal_Food_26.JPG
http://vegweb.com/gallery/albums/userpics/24730/normal_Food_27.JPG
Yay, tweets! Yummy. ;)b
VwaV starts tomorrow!!! Hey, if ya wanna continue with Vcon, do that! 8-)
I will do this if you end up doing RHIW and if I can still do some from VCON. Otherwise, those are the only two books I have on this list. FUn idea! ;D
I will do this if you end up doing RHIW and if I can still do some from VCON. Otherwise, those are the only two books I have on this list. FUn idea! ;D
Sure, do Vcon this week!
I ended up making the sauteed spinach with tomatoes from Vcon today b/c I needed to use spinach. I didn't feel like adding the ginger, and I used diced, canned tomatoes. I also added a ton of fresh basil. Eh, it's pretty much what I expected.
I am currently baking the Fudgy Wudgy Blueberry Brownies from V'Con, because I didn't have the time to do anything else from V'Con. I will be making the Pasta Della California in a few minutes.
I am planning on baking tomorrow the Blueberry Coffee Cake from VWAV. I have so many blueberries here that I need to use them. It's a good thing three guys moved into our house. I can make new recipes and they are always ready to taste them! I'll post pics when they're done.
I am currently baking the Fudgy Wudgy Blueberry Brownies from V'Con, because I didn't have the time to do anything else from V'Con. I will be making the Pasta Della California in a few minutes.
I am planning on baking tomorrow the Blueberry Coffee Cake from VWAV. I have so many blueberries here that I need to use them. It's a good thing three guys moved into our house. I can make new recipes and they are always ready to taste them! I'll post pics when they're done.
Yay!!
We need to eat some leftovers, but with ingredients I already have, I have a few ideas:
Veggie burgers
Balsamic glazed mushrooms
Gnocchi (maybe!)
Stewed tofu and potatoes in miso gravy
There are lots of other things I want to make!
From VwaV I made the marinated Asian tofu, as I already had the ingredients on hand.....it was easy because I made the marinade before yoga class. After class I was a bit tired an in a hurry so rather than heat up the oven and bake it I cooked it stove top. I was quite good. However, I thought it a tad too sweet, probably because it called for 1/2 cup of mirin. Next time I might cut back on the mirin and add a tad more tamari (I used low sodium). But overall it was good.
http://vegweb.com/gallery/albums/userpics/24730/normal_Food_28.JPG
the only cookbook I have of those is Where it all vegan, so I will join in when you do that one, and maybe end up getting one of the others.
This is all so fast!
This is all so fast!
What?!
Hmmph. I have none of those cookbooks.
You people are testy! ;)
I made Fronch toast. I've been wanting to make it for a while, but I only wanted to make a few pieces , so I had to estimate the batter ingredients. It probably didn't turn out perfectly, for that reason, but it was still surprisingly really good! I used EB to cook them in, and my baguette was still pretty fresh, so it probably soaked up more of the EB...before it could all cook evenly. It had just enough of the right texture, though. Slightly crispy on the outside, and chewy inside.
http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs261.snc1/8820_253535410532_507120532_8696560_7838843_n.jpg
eta: I used all soymilk.
AC, you're picture is making me hungry!!!! Looks yum.
I'm going to try to jump back on this bandwagon soon...
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