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Candle Cafe Cookbook

Anyone else have it?  Favorite recipes?

I love their channa masala.  It's better than any other recipe I've found - including Indian cookbook recipes!

i have it, but haven't made much from it. i got a little miffed after a couple things didn't quite turn out. then i read (i think on amazon reviews) that some of the quantities might be off, so i pretty much just stopped trying stuff from it. for example, i made the hummus and it was wayyyyy too oily. that was a long time ago and my first time making hummus, so now i would know better, but still. i also tried the seitan piccata, and while my (first ever) homemade seitan was gross, i remember not liking the sauce either. 

i know i haven't made the channa masala, though, so maybe i should give it a go!

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I adore this cookbook, and I adore this restaurant. I don't have the book right in front of me, but I do remember that I love the seitan piccata.  I have not graduated to homemade seitan yet (newbie), but I will get there.

I was actually stoked about the chana masala but was disappointed with the way it turned out - I think I may have cheated on a couple ingredients, so that might have been the reason. I will try again.

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I prefer the seitan cutlets from V-Con for homemade seitan. (You can still use the same sauce recipe.)

I like the chimichurri seitan skewers, too.

For the Channa Masala, start with home cooked chickpeas, not canned.  I change the order around a little bit, but keep the ingredients the same.  Saute the seeds in oil then add onion and garlic (until onion starts to brown) then add tomato sauce (I use this instead of chopped tomatoes) stirring until the tomato sauce changes colors (that is crucial to the flavor!) then add chickpeas and water/broth (I use water with about a half teaspoon of salt) and simmer for 45 minutes, COVERED.  It will dry out if you open the lid to check in on it.  After simmering, I use 1.5 tsp. garam masala instead of the spices listed, stir, then let it set for 5 mins before serving. 

I like the eggplant curry that is in the same Indian Sampler Plate as the Channa Masala, but I omit all of the oil and use Japanese eggplant.  It works great!

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Ditto on being disappointed with the Chana Masala. I had just returned from a birthday trip to New York, and I was in love with this restaurant. I randomly found the cookbook in the store (had no idea it existed) and tried the Chana Masala right away. What a bust - totally dry. I will have to try the alterations suggested on here.

Any other good recipes from here?

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The walnut date oat bars are good but heavy.  I made them a while ago and the next time I make them I will double the date filling.

The seitan they serve at the restaurant comes from a commercial manufacturer (Ray's).  Ditto for Blossom restaurant as well.  So if you were thinking you could make that incredible seitan using the recipe from the book--well, it's not going to happen.

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I made the Paradise Casserole for dinner tonight.  I couldn't find millet so I subbed rice.  After baking, I topped it with homemade adobo sauce.  Perfect with cumin-roasted green beans.  :)>>>

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Omg, this is one of my all-time favorite cookbooks! Awesome!

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I just got this a couple of weeks ago.  So far I've made the Spring Vegetable Minestrone but instead of beans (the boyfriend doesn't like them) I added some small pasta.  We both really enjoyed it.  I also made the Black Bean Soupbut was a bit disappointed with the flavor.  Far too much thyme for me. 

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I made the Black Bean Burgers tonight.  A little different than other BBBs I've tried.  This one had corn meal and chick pea flour.  They tasted a little bland even with the cumin and chili powder.  Not too bad though.  It made a lot of burgers.  I ate two and there are 5-6 left over!

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I've noticed with this book that most of the recipes turn out better if you go 'by taste' rather than measurement.  It's like the people working in the restaurant wrote down the ingredients they used and someone else guesstimated how much of each thing was in the actual dish.

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chimichurri seitan skewers! The book is worth it for this recipe alone, I LOVE THOSE THINGS!

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I made the tofu marinade for the Indian Wraps last night.  It was great!  I am trying a new tofu cooking technique (well, new to me at least!) when I cook the tofu in the marinade over really low heat (250ish?) for several hours then drain, turn up the heat and bake for 20 minutes or so to crisp up.  So full of flavor!  Oh, and I used less agave, omitted the tumeric, and added some habanero to my marinade.

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I've made three things from here I know i loved, and a few that were okay. A wild rice salad with orange zest from here was fantastic, very good every time i have made it. I also made a pot pie with tofu in it, delish! The third was a gazpacho, really good, i remember it had some balsamic vinegar in it that, in my opinion, put it over the top delish!

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