ExtraVeganZa - Need recipe recommendations...
Ok, this is kinda embarassing....I've had this cookbook for over a year and have not made anything from it! It has so many recipes that sound awesome...I don't know where to start. Plus, there are other new cookbooks I want to get....but I feel I should actually use this one before going out and buying more to keep it company on the shelf....
Do any of you guys have it? I know secondbase does (I searched vw...)
What would you recommend to start. I would like to try everything, but want to start off with something awesome. I think I might try the Strawberry Jalapeno Corn Muffins or the Portabello Mushroom Tofu Quiche...thoughts?
I don't know anything about it...but that name's pretty neat. It took me a few seconds to figure out... ::)
this book rules! Make the chocolate almond kahlua cake! And the thai noodle salad. I made the wild rice cherry pilag and it was pretty good, but not my favorite. The mint pea soup is outstanding, too. Actually make all of the soups and make them often!
I can vouch for the Almond and Vegetable Stuffed Zucchini Boats, the Orange Currant Cranberry Scones, and the Mixed Heirloom Potato Hashbrowns. This thread makes me want to pull it off the shelf and make something! :)
Last night I made the coconut and cilantro rice pilaf and the ginger sesame tofu. That might just be the best rice recipe EVER! I didn't try the tofu since I don't like tofu, but it smelled awesome and my daughter loved it.
The strawberry pie out of this book is great. I also love all of the pie crusts! I need to make more recipes out of this book.
Storm, that tofu sounds good. I might try that one next. The Portobella Mushroom Quiche was pretty good. It wasn't phenomenal but it wasn't bad either.
This cookbook does have a whole section dedicated to crusts, which is awesome. I used the Almond Oat Crust for a cheesecake from here. It was spectacular...actually, I like the crust better than the filling! That strawberry pie sounds good. I super want to try the Coconut Whipped cream...oMG...it sounds so yummy!
I topped my strawberry pie with the macadamia creme out of VWAV. Oh, and I used the almond-oat crust for that. It was fantastic
I really want to make the Macadamia creme from VWAV...I rarely buy macadamias though...must put on shopping list. So many desserts, so little time...so little room left in my current clothing size....
I buy macadamias almost exclusively to make macadamia creme (and the blondies out of VWAV too. mmmmmm). It's an incredible recipe and well worth the price of the 'damias
I made the Tomato Garbanzo Spinach Soup earlier today and it was amazing.
I just made the Spinach Orange Yam Soup and it was incredible. I really wasn't expecting it to taste so good.
I love this book. I need to dust it off and start making some more stuff out of it!
In case I decide to type up all the recipes one day, I figured I would amalgamate all my reviews:
Spinach Orange Yam Soup
I wasn't expecting to like this soup as much as I do. The yams blend to be ultra-creamy, the orange is slightly acidic but works well and there is this hidden flavour quandry with the dill and ginger (in a great way!). It would still be nice without the spinach, but the spinach adds a nice bulk. Tasty and healthy!
Diana's Artichoke Heart Dip
Artichoke heart, garlic, mellowing in oil with a bit of heat from chili flakes. It can't go wrong. It says to serve chilled, but I nearly gobbled it all up while it was still warm from the stovetop. I found the dip paired extremely well with the olive oil and pepper triscuits. Could probably decrease the oil by 1 tbsp. Chilled, it looked oily (but didn't taste it). I love this in a rice paper roll wrap with lemon-rosemary baked tofu, red pepper and baby spinach.
Garbanzo and Edamame Beans with Spinach and Shiitake Mushrooms
I made a few modifications (fooled around with the veggies), but the essence of the dish was the same. Subbed watercress for the spinach. Upped the shiitakes to 2 cups, added in 1.5 cups snow peas, upped the edamame to 1.5 cups. Didn't change the dressing at all to accommodate the increased greenery. I really like this. Very different from the typical Asian dishes I make since the primary flavours are ginger and dulse. It is a very earthy (sea-like) flavour from the dulse. My only complaint (and I should have known) was the cornstarch... I don't like that cornstarch consistency.. so next time I may skip that altogether, or decrease the amount.. although it was useful to deglaze the pan. :)
Tomato Garbanzo Spinach Soup - This was a delicious soup! Perfect summer stew. I made a few modifications, added red bell pepper, omitting the celery, swapped the button mushrooms for enoki mushrooms, and used less salt. I also used a jar of TJ's marinated artichoke hearts (still kept all the dried spices), and thought it was great. I also only used 4 cups of water and thought it was a nice amount of liquid. A lovely tomato-based soup packed with veggies.