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
One more VwaV recipe. I had a head of brocolli that I needed to eat and had all the other ingredient to make the "brocolli and chickpea" casserole. Except chives, I didn't have chives so I just added some garlic. I also added some crushed red pepper but took her advice to leave it rather plain at first try and it was good. The onions were a little crunchy and I didn't like that, so next time I'll sautee them first.
Also on the plate are parsnips that I need to eat up. I made a tahini dressing. The dressing was strong, probably because the tahini is raw.....I used coconut milk, cumin and resh garlic and it was still a bit bitter-strong.
Finally, a nice raw pate from The Thrive Diet that is mostly sunflower seeds, but has some hemp oil, walnut, and orange juice. I gave up getting it smooth.
http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs260.snc1/10720_1131713691861_1197836956_30340296_4776935_n.jpg
Yay!!!
I didn't do anything in VB yet, but I did make some Vcon hummus. Pretty good!
http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs241.snc1/8820_257922535532_507120532_8790574_6584846_n.jpg
I didn't do anything in VB yet
Come to the dark side.
First, two V'con photos:
Manzana Chile Verde:
http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs235.snc1/8233_518831425836_33501355_30826488_8078114_n.jpg
Jalapeño Corn Gravy:
http://photos-b.ak.fbcdn.net/hphotos-ak-snc1/hs235.snc1/8233_518831430826_33501355_30826489_5372614_n.jpg
On with Vegan Brunch!
Tofu Omelet (not very photogenic & broke apart, sry):
http://photos-d.ak.fbcdn.net/hphotos-ak-snc1/hs215.snc1/8233_518831440806_33501355_30826491_753843_n.jpg
Brown Sugar Peach Coulis (with Pancakes from JOVB). I didn't puree this sauce:
http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs215.snc1/8233_518831445796_33501355_30826492_3742777_n.jpg
Pumpkin Bran Muffin:
http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs215.snc1/8233_518831450786_33501355_30826493_2972785_n.jpg
Blueberry Ginger Sauce (variation of Whole Berry Sauce):
http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs235.snc1/8233_518831455776_33501355_30826494_1216104_n.jpg
Curried Cauliflower Frittata. Also on the plate: Gyoza & Stewed Kabocha squash from "Japanese Cooking - Contemporary & Traditional"(Miyoko Nishimoto; vegan cookbook):
http://photos-h.ak.fbcdn.net/hphotos-ak-snc1/hs235.snc1/8233_518831460766_33501355_30826495_2017055_n.jpg
Finally, Mushroom, Leek, & White Bean Pie. I didn't make the crust 'cause I'm lazy, and didn't add walnuts because I don't like them. AND I used 1 tsp dried thyme instead of 1 T fresh. And white mushrooms instead of cremini:
http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs235.snc1/8233_518831465756_33501355_30826496_3551003_n.jpg
Mmmmmm! Did you do a crust on the cauliflower fritatta? I kind of want to make that, but I used all my lemon.
No, no crust. Was there supposed to be one? I thought frittatas were "crustless"?
I'm quite reluctant to make crusts, because
(1) earth balance costs moneeeee (I'm cheap)
(2) extra effort/extra dish to clean (I'm lazy)
(3) it adds calories (I want more filling)
I think it needs the lemon. Or else it's at risk of tasting just like tofu + curry powder.
I made the beer battered tofu and chocolate beer waffles. I made both beer things because I never buy beer, and I bought it specifically for this.
The tofu: really yum, but I'm highly doubtful that I'll ever make it again! It's like BAM FRIED. I had oil splattering all over, and all kinds of stuff. I had to add quite a bit more water to the batter, because it was SO THICK. I couldn't even really dredge my tofu pieces, because it was like a dough. My tofu pieces were like pro soakers, and I had to use additional braggs. I made up a quick tartar sauce type thing for these, but they don't really need anything. Great flavor, and crispy. More of a had them once type thing for me. I'll see how the leftovers are warmed in the oven..
The waffles: good. P was skeptical at first, but then said he likes these better than our regular (JOVB) waffles, which he LOVES. I couldn't believe it. I had to add extra liquid to this batter, too. It was also extremely thick. I only had minor stickage, so that was good. I didn't make the chocolate sauce (I was planning on it, but then fried the tofu...), but I think it would have been overload. I do like them, but I don't think they are my favorite. Nice for something different.
Your pics look great everyone! Can't wait to jump in when you're doing books I have...
Those beer waffles sound SO interesting, btw!
With some minor modifications, the East Coast Coffee Cake could be your go-to recipe for a light and delicious coffee cake to impress your brunch guests. The cake is easy to make and rises nicely to perfect coffee cake texture. Not too heavy or dense. Rather, a pillowy soft cake your fork will sink into. Using the jam variation, I swirled raspberry jam into the batter for a sweet accent that didn't overwhelm the delicate cake.
The crumb top is another story. It was a thin sandy, dry layer with few crumbs. ("Wet beach sand" is how I think one critic described this recipe's crumb layer.) Next time I will use a crumb top that uses melted Earth Balance to produce a cluster of buttery sweet crumbs, maybe with toasted pecans bits.
Note: I subbed half the oil in the cake part of the recipe with applesauce because I ran out of oil. I will do this next time I bake the East Coast Coffee Cake because it came out so well.
fb how was the jalapeno corn gravy? it looks really good!
Also the Mushroom, Leek, & White Bean Pie does it have tofu in it?
I reviewed it over on the Vegan Brunch official review thread, but basically, it's good. Probably 'cause I love corn regardless, and blended up as in this recipe, it gets nice and creamy. It's not really clearly a gravy, though - it's somewhere around a thick chowder or a sauce. And, I was worried about it being too spicy, but it was just right. I'd make it again.
The white bean pie is tofu-less; in the blurb about the recipe, Isa said it was her tofu-less quiche recipe. I wouldn't quite call it a quiche (it's not eggy or cheesy), but it's a hearty pie... like a good comfort food.
So how long do we have to do this? I still have the cookbook.
Vegan Brunch goes through Sunday, but you can challenge yourself however long you wish. I mean, if it will get you to eat more meals. ;) However, I'm finding that a lot of the VB recipes are not very healthy...comparatively, and there aren't very many veggies.
That's one of the reasons I gave away my Isa books. She's a fan of flour. I'm a fan of beans 'n things.
I made the paprika and rosemary roasted potatoes, and had them with leftover beer battered tofu. I don't think I can eat any more of the tofu! It's too much. I put too much paprika on the potatoes, so they are too spicy. I still like regular roasted potatoes better.
http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs261.snc1/8820_259400685532_507120532_8820221_8010639_n.jpg
eta: I doubt anyone saw that, but wrong picture!!!!
That's one of the reasons I gave away my Isa books. She's a fan of flour. I'm a fan of beans 'n things.
I'm curious, does she use mostly white flour?
I didn't buy VB mainly because I never cook waffles, pancakes, and muffins and stuff. The other two books have enough worthwhile recipes with tempeh, tofu, seitan and beans for me to like those two.
Quintess the casserole I made above she said to use whole grain breadcrumbs, but I don't know about her other stuff.
That's one of the reasons I gave away my Isa books. She's a fan of flour. I'm a fan of beans 'n things.
I'm curious, does she use mostly white flour?
Don't judge her! ; )
She does have all purpose flour for a lot of the recipes, but states otherwise on some of them, and some recipes call for spelt, and such things. I always use the ww pastry for everything. Well, everything that calls for AP.
I'm curious, does she use mostly white flour?
Don't judge her! ; )
Actually, I wasn't trying to be judgemental, just curious! I've never owned one of her books and most cookbooks do use a lot of white flour. As a daily practice, I try to never be judgemental...because it's comical how, if I do, it will immediately bite me in the butt! :)
Actually, I wasn't trying to be judgemental, just curious! I've never owned one of her books and most cookbooks do use a lot of white flour. As a daily practice, I try to never be judgemental...because it's comical how, if I do, it will immediately bite me in the butt! :)
Yeah, I was just joking! I will NOT bite your butt, quintess. No. thank. you.
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