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The official Big Vegan review thread (to be updated).

Add reviews for Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbel here, and I'll add them to the compilation. Thanks to blinknoodle for this list!

Pantry Staples
Mock Beef

Mock Duck or Seitan

Smoky Maple Tempeh Bacon

Tempeh Chorizo

Marinated and Baked Savory Tofu Steaks

Crunchy Fish Sticks

Smoky Red Lentil Sausages

Almond Cashew Chèvre

Pine Nut Cheese

Almond Crumb Parmesan

Veggie Butter

Tofu Avocado Sour Cream

Basic Vegetable Stock

Roasted Vegetable Stock

Dried Mushroom Stock

Breakfast
Mocha Frappé

Kiwi Green Tea Smoothie

Tropical Coconut Mango Smoothie
This tasty smoothie has fresh pineapple, fresh mango, coconut milk along with a little vanilla extract, some ice cubes and a touch of cinnamon.  I added a little agave because the mango and pineapple weren't sweet.  I gulped down the entire recipe it was so good. (tweety)
Beautiful Papaya Carrot Booster

Strawberry Banana Blender

Hemp Cherry Muesli

Overnight Slow Cooker Farrotto

Sweet Quinoa Pumpkin Seed Pilaf
It was okay, but even though I should have been tipped by the title, it was far too sweet.  So much that my teeth hurt a little. (katequeenofsprouts)
Griddled Oat Polenta with Smoky Maple Tempeh Bacon

Cocoa Peanut Butter Granola

Maple Barley Granola

Fruit Sweetened Chai Spice Granola with Pecans

Lemony Quinoa Almond Granola

Tomato Basil Tofu Scramble with Toasted Baguette

Sunshine Carrot Tofu Scramble with Spinach
I liked this. At first I wasn't sure but I ended up really enjoying it. Decreased the amount of sunflower seeds, added black salt. May decrease nutritional yeast next time. (blinknoodle)
One Handed Tempeh Bacon, Sweet Potato, and Brown Rice Breakfast

Apple Almond Date Breakfast Burrito

Red Flannel Hash with Smoked Tempeh

Fluffy Banana Bran Pancakes with Maple

Buckwheat Silver Dollar Cakes with Rhubarb Compote

Peanut Butter and Jelly Stuffed Banana Muffins

Blueberry Lemon Muffins

Sweet Potato and Raisin Muffins

Coconut Mango Muffins

Sticky Cinnamon Raisin Rolls

Trail Mix Bars

High Protein Oat Breakfast Bars

Whole Wheat Maple Cherry Scones

Matcha Scones with Golden Raisins

Crunchy Amaranth Date Scones

French Toast with Mango Maple Syrup

Homestyle French Toast with Simple Brown Sugar Syrup

Baguette French Toast with Cream Cheese and Apples

Breads
Rustic White Wheat Baguettes

No Knead Spelt Sandwich Loaf

Veggie Sandwich Loaves

Savory Hazelnut Bread

Cinnamon Raisin Braid

Hemp Seed Dinner Rolls

Herb and Onion Whole Wheat Rolls

Overnight Oat Date Rolls

Teff Breadsticks

Crunchy Buckwheat Drop Biscuits

Sweet Potato Drop Biscuits

Herbed Cornmeal Biscuits

Scottish Oat Crackers

Flax and Pepita Crackers

Quick Indian Flatbreads

Whole Wheat Pita Bread
These were good tasting, but the first pita I'd ever made.  I had some technical problems (including that it didn't make nearly as many as promised) which may have been my problems since I didn't have the pita making skills down yet; also, in a cool kitchen, these might have done better with another hour or so rising (or a rising in a slightly warmer kitchen). (katequeenofsprouts)
Sesame Socca

Skillet Onion Flatbread

Sauces and Condiments
Vegan Mayonnaise

Cucumber Raita with Coconut Milk

Mediterranean Eggplant Relish with Pomegranate Molasses

Basil Pesto
I started out with this recipe, which is quite basic and traditional, but realized it is missing a few essential pesto ingredients (to me). So, I stuck to the basic recipe, but added some nooch, lemon juice (!), more salt and pepper, and just a bit of pasta water for some of the oil. I do like the traditional pine nut pesto sometimes, and like the spinach. This is maybe a good recipe if you've never made pesto before (who are you?!), but I think lemon juice is a must. (AC)
Sage Hazelnut Winter Pesto

Basic Tomato Salsa

Spanish Salsa Verde

Chinese Sesame Sauce

Basic Veggie Spaghetti or Pizza Sauce

Tapenade
Very good.  This kalamata olive tapenade has capers, fresh thyme, garlic, olive oil and orange zest.  After sitting a while the orange flavor comes through and is quite tasty.  (tweety)
Romesco Sauce

Béchamel Sauce

Basic Mushroom Gravy with Herbs

Cilantro Mint Chutney with Coconut Milk

Coconut and Tempeh Serunding (Malaysian Condiment)

Thai Peanut Sauce

Thai Blackened Chile Sauce

Bengali Curry Simmer Sauce

Guatemalan Pumpkin Seed Simmer Sauce

White Wine and Herb Reduction

Red Wine and Mushroom Reduction

Appetizers and Snacks
Caramel Nut Popcorn

Cocoa Spicy Nut Mix

Toasted Chickpeas and Pumpkin Seeds with Chipotle

Nori Wasabi Almonds

Pita with Dukkah Dip

Edamame Hummus

Red Lentil Roasted Garlic Hummus

Chipotle Black Bean Dip
Quite good.  Nothing unique here, just black beans, chipotle and cilantro, etc.  I didn't had any liquid because I wanted a thicker consistency.  (tweety)
Creamy Spinach and White Bean Dip
Very good.  This dip combines a whopping pound of spinach with white beans and vinegar, olive oil and chopped tomato and spreads nicely on crackers.  (tweety)
Simple spin on a white bean puree. Nothing too exciting. (blinknoodle)
Tomato Ancho Chile Bean Dip
Very good.  This nice dip has beans (she asked for kidney, but it screams for pinto in my opinion), ancho chile, sun-dried tomatoes, garlic, scallions, roasted red pepper and lime juice.  Everything came together real well and was a nice side to go along with the spicy yellow bell pepper soup from Color me Vegan. (tweety)
MakedonitikiSkordalia

Porcini Pecan Mushroom Pâté

Vietnamese Spinach Green Mango Salad Rolls

Green Apple and Cashew Spring Rolls

Sesame Lemon Shiitake Potstickers

Brown Rice, Asparagus, and Carrot Hand Rolls with Wasabi Mayo

Inside Out Three Color Vegetable Roll

Edamame Dumplings in Handmade Green Tea Wrappers

Indonesian Tempeh Crisps with Sweet Soy Dipping Sauce

Avocado Pepita Crostini

Bruschetta with Kale, Olivada, and Tomatoes
Fantastic!  I used the tapenade recipe from this same cookbook as the tapenade.  I really wasn't expecting a whole lot from this dish, however,  the combo of kale, fresh tomatoes, garlic and this tapenade together was so good I had to force myself not to eat the entire recipe in one sitting. (tweety)
Smoky Cheese and Heirloom Tomato Bruschetta

Spicy Nachos

Almond Covered Cheese Ball

Spanish Chickpea Fritters with Romesco Sauce

PatatasBravas

Salads
Edamame and Spring Vegetables in Raspberry Vinaigrette

Crunchy Protein Salad
Very good.  In fact I was pleasantly surprised at how much I enjoyed this.  All the ingredients seemed to come together real well and the sum is greater than the parts.  It has wheat berries, tofu, edamame, veggies and a nice mayo dressing that has fresh parsley and dried dill but in a small enough amount that it doesn't overpower anything.  I was concerned that it has raw crumbled tofu in it, but I drained it real well and it marinates real well with the dressing and blends in with the other ingredients it's perfect as it is.  This was my first experience with wheat berries and was pleased to note it cooks in my rice cooker well as long as there's a lot of water in it. (tweety)
Black Soy, Dulse, and Carrots in Miso Ginger Dressing

Chinese Tofu Skin and Carrot Salad

Pan Toasted Corn and Black Bean Salad with Basil
Very good!  It has corn, onions, black beans, zucchini, tomatoes, garlic and what makes it interesting champagne vinegar and fresh basil which gives it both a latin and Italian style flair. (tweety)
Broccoli, Carrot, and Chickpea Salad with Lemon Vinaigrette
Simple and tasty this has a lemon juice and olive oil dressing (I cut back from 1/4 cup to 1/8th cup of olive oil), carrots, broccoli, parsley and chickpeas.  I very lightly steamed the broccoli, but not the carrots and added raw beets. (tweety)
White Beans with Fresh Rosemary Vinaigrette

Green Goddess Salad with Oranges

Szechuan Napa and Mustard Green Salad with Sesame Dressing

Arugula, Fennel, and Smoked Almond Salad with Prosecco Dressing

Greek Beet and Orange Salad with Tofu Feta and Walnuts

Moroccan Carrot Salad with Dates and Almonds

Sweet and Creamy Coleslaw

Syrian Vegetable Slaw

Beet and Apple Slaw with Champagne Vinaigrette
I liked it, but hubby loved it.  I'm not a beet fan, but I'd eat beets in this format again. (katequeenofsprouts)
Very good!  The dressing is run of the mill with dijon, champagne vinegar, agave (I used 1/2 tbs instead of the full she calls for), and olive oil.  What makes it unique is the comb of Granny Smith apples, cabbage, raw beets (I like beets raw or juiced so much better than cooked...same with carrots), and parsley. (tweety)
Instant Kim Chee

Sushi Bar Seaweed Salad

Mango Jícama Salad with Lime Dressing and Pepitas
Very quick and easy to make and quite tasty. (tweety)
Asian Tropical Fruit and Vegetable Salad Dressing
Loved this!  It was quick to put together and the combo of sweet tropical fruits like papaya, pineapple, melon went extremely well with tomato, cukes,  jalapeno, cilantro, and red onions.  The dressing is rice vinegar and agave (only two teaspoons which I maybe used 1.5). (tweety)
Zucchini Carrot Ribbon Salad in Tomato Herb Dressing

Mediterranean Chopped Herb and Bread Salad

Chopped Salad with Tofu Thousand Island Dressing

Cobb Salad with Smoked Tempeh

Watermelon and Tomato Salad with Basil

Potato Salad Provençal

Smoky German Potato Salad

South American Sweet Potato Salad
Very good.  I had cooked the sweet potatoes early so they could be chilled for this salad, and it's relatively simple to make...red onions, parsley, red wine vinegar and olive oil...I cut back on the dressing amount to cut back on the fat content.  She calls for diced jalapeno and I forgot to buy some and used some dried chipotle peppers  that I had instead and it worked very well with this. (tweety)
Spicy Southwestern Fruit Salad with Piñons

Brazilian Avocado, Mango, and Hearts of Palm Salad
Loved this!  The dressing is a mix of coconut milk, mayo, cilantro, lime juice, sugar (I used just a pinch but she calls for one tbs) and tabasco.  The dressing blends very well together for a tasty dressing.  Served on top of fresh spinach and garnished with fresno chilies.  Yummy! (tweety)
Minted Fettoush Salad with Seitan

Creamy Almond Noodle Salad with Baby Corn and Water Chestnuts

Tempeh and Tomato Pasta Salad

Korean Buckwheat Noodle Salad with Asian Pears

Vietnamese Noodle Salad with Lemon Grass Seitan, Sprouts, and Basil

Pomegranate Tabbouleh with Pistachios
This was nice, not spectacular.  Nice with pita and felafel for lunch.  Bright flavors. (katequeenofsprouts)
Middle Eastern Couscous with Mint, Dates, and Almonds
OK....kind of dry but not too exciting and a bit too lemony, but the contrast of flavors of mint, lemon, dates and parsley is good.  I thought the dates would be sweet enough and left out the 2 tbs of agave she asks for.  (tweety)
Wild Rice and Blueberry Salad
I've made this a few times, and like it quite a bit.  This was the first time I'd had wild rice, which I am glad I have tried!  This recipe only keeps a few days in the fridge, so when I make ahead for lunches (I try to make a week of lunches for Mon-Thurs on Sunday) I only count on this lasting to Wednesday.  It got a bit soggy/limp the fourth day.  I use frozen berries to make, and get them out an hour or so earlier to thaw.  I also cut down on the oil by almost half. (katequeenofsprouts)
Wheat Berries with Lemon Pesto
Very good!  By itself the lemon pesto was a bit too lemony but mixed in with the salad it blended in nicely for a great flavor that I liked.  I spaced out and doubled the amount of wheat berries required which was o.k. since my tomatoes were huge from a coworker's garden and I wanted to make enough for a main course instead of a side.  The pesto calls for both walnuts and pine nuts and I just doubled the walnuts since pine nuts are so expensive. (tweety)
Warm Teriyaki Tofu and Wilted Spinach Salad

Hot and Sour Broccoli Salad

Curried Cauliflower, Carrot, and Radish Salad

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Soups
Almond Gazpacho with Grapes

Vichyssoise Verte

Chilled Cantaloupe Soup with Toasted Almonds
This was amazing!  I think the only downside to it (even though it was fairly easy to make) is that it still is a touch easier to cut a cantaloupe on its own and eat it unprocessed, since unadorned cantaloupe is still awesome.  Will probably make 2-3 times when they are in season. (katequeenofsprouts)
Chilled Minted Peach and Prosecco Soup

Creamy Chilled Avocado Lime Soup

Crunchy Apple Soup

Chunky Chilled Tomato and Summer Vegetable Soup

Cuban Black Bean Soup with Cabbage
This was o.k.  Nothing to get excited about, just your standard black bean soup.  I subbed collards for the cabbage since that's what I had on hand, and enjoyed that twist on cuban soup.  This soup really doesn't resemble Cuban black bean soup that I've had here in Florida, but it's still good. (tweety)
Curried Chickpea Stew
Very good.  Nothing horribly unique here but it's food I dearly love.  I like that she doesn't rely on curry powder but uses the individual ingredients.  I added some asafoetida at the beginning along with the cumin and mustard seeds, and I used diced tomatoes instead of pureed. (tweety)
Roasted Vegetable Ribollita

Greek Chickpea Stew with Rosemary over Spinach Lemon Rice

SopaSeca de Fideos with Chickpeas
this was very good but needed a little more pizzaz, IMO, so I threw in a tablespoon of Goya Adobo Light seasoning and that fixed it right up.  I also used orzo instead of breaking up angel hair and that worked out nicely.  It has a nice little bite with the chipotle pepper but not enough to hurt the weenies of the world.  I'll post a picture as soon as I figure out where I put the camera cord. (storm)
French Lentil Potato Soup

Armenian Lentil Apricot Stew over Sesame Brown Rice

African Red Lentil Yucca Soup

Kenyan Kidney Bean and Coconut Soup

Italian Kidney Bean and Wheat Berry Stew

Tortilla Soup with Mock Chicken and Chipotles

Mushroom Dashi and Miso Vegetable Soup

Hot and Sour Soup with Tofu

Tom Yum Soup with Tofu

Korean Miso Tofu Soup (DoenjangJigae)

Summer Corn Soup with Edamame Garnish

Lentil Chili with Bulgur and Anchos
Very good fat-free and hearty chili.  I actually burned my anchos trying to toast it, and used some dried chipotles I had instead.  I forgot had already added a jalapeno to spice it up and I went overboard with the heat.  The addition of bulgar makes it healthy and filling. (tweety)
Wild Mushroom and Farro Soup

Cream of Cremini Mushroom Soup with Sage

Potato Leek Soup

Curried Cauliflower Soup

Creamy Broccoli Soup with Basil Pea Pesto

Puree of Squash and Millet Soup with Chipotle

Velvety Carrot and Red Chile Soup

Borscht

Creamy Cabbage and Caraway Soup

Apple Barley Soup

Jamaican Tofu Chowder with Collards
I really liked this! I will admit that this was my first time using "curry powder" (I used a higher quality Madras) and was a bit iffy about using a tbsp but it worked really well here. Lime-marinaded tofu is combined with collards in a coconut-curry. Yum! (blinknoodle)
Loved this.  This has tofu, spices, curry powder,sweet potatoes, collard greens and coconut milk.  I added a homemade hot scotch bonnet pepper sauce (from the cookbook Caribean Vegan) for some heat. (tweety)
Seitan Burgundy Stew with Parsnips
I made this without the seitan and served it overtop a celeriac-white bean puree. I substituted chickpea flour and I think this made it a bit chalky. Oops. (blinknoodle)
SopaSeca de Fideos with Chickpeas

Side Dishes
African Jollof Rice

Barley and Creamed Greens Risotto

Red Beet Risotto with Walnuts

Asparagus Quinoa Risotto

Millet and Squash Croquettes with Tamarind Chutney

Quinoa Basmati Pilaf with Rosemary

Black Rice with Cashews

Indonesian Fried Rice

Indian Masala Brown Rice with Tomatoes

Spanish Brown Rice with Artichokes and Garbanzos

Asparagus with Chervil Mayonnaise

Japanese Asparagus with Walnut Dressing

Broccoli with Cheese Sauce
Nothing to get excited about.....I wasn't expecting a cheese taste since vegan cheeses/sauces never taste cheesy to me, but I was hoping for something more tasty.  Not bad, but just meh....won't make this again.  The sauce has milk (I used hemp and could actually taste the milky taste in the sauce which I didn't like), margarine (I used olive oil because I mistakenly thought I had Earth Balance in my freezer), nutritional yeast (of course), garlic, a little dijon mustard and a pinch of paprika.  I like that it was quick and easy to make. (tweety)
Steamed Green Beans with Saffron Parsley Beurre Blanc
Sounds fancy doesn't it?  This was real good.  The sauce is made from white wine, veg stock, shallot and a pinch of saffron then blended with a bit of silken tofu, oil and parsley.  A nice side dish to fancy up a meal. (tweety)
Szechuan Green Beans

Curry Roasted New Potatoes with Date Nut Chutney
I made the chutney only.  This was excellent and quick to make...it has dates, pineapple juice, ginger, garam masala and pistachio nuts.   It's extremely sweet and good.  She says to thin it out with water to make it a dip but I left it thick like a chutney.  (tweety)
New Potato Rendang with Green Beans

Mashed Potatoes and Parsnips with Horseradish

Yucca with Chipotle Red Pepper Drizzle

Slow Roasted Heirloom Tomatoes with Sweet Balsamic Syrup

Toasted Sweet Corn with Chile and Lime

Italian Spinach with Garlic and Raisins

Crispy Sesame Kale

Roasted Caponata

Roasted Parsnips and Carrots with Thyme

Gratin of Apples, Sweet Potatoes, and Beets with Walnuts

Roasted Root Veg with Aioli

Kabocha Squash Puree with Miso and Ginger

Wine Roasted Mushrooms

Cider Glazed Carrots

Small Onions in Agrodolce

Snap Peas with Caramelized Pearl Onions

Steamed Baby Artichokes in Wine and Thyme Sauce

Maple Roasted Brussels Sprouts and Shallots

Smoky Roasted Sweet Potato Spears

Braised Red Cabbage with Cranberries

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Main Courses
Quick Refried Bean Quesadillas with Corny Salsa Verde

Squash Quesadillas with Cranberry Jícama Salsa

Three Nut Cheese Quesadillas with Fresh Mango Salsa

Tempeh Slaw Wrap

Sesame Tofu Spinach Wrap

Chunky Almond and Yellow Rice Burritos

Smoked Tempeh and Squash Burrito with Pepita Pesto

Kidney Bean, Avocado, and Green Salsa Wraps
Very good!  This wrap uses mashed kidney beans sauteed with garlic, salsa verde, soy sauce, cumin and a pinch of cinnamon.  The avocado is mashed and mixed with tabasco sauce (I used red although the recipe calls for green jalapeno tabasco).  It's wrapped in a whole wheat tortilla with mixed greens.  I think a bit of lime juice would have been good but that was an afterthought that I didn't do. (tweety)
Fast Broccoli Kale Sandwiches with Tahini Sauce

Rainbow Reubens

Pan Toasted Avocado Seitan Sandwiches

Best Ever Tofu Egg Salad with Sunny Seeds

Tofu Pan Bagnat

Baguettes Stuffed with Arugula and Rapini Pesto

Mushroom Walnut Pâté Stuffed Baguette

Arepas Stuffed with Spicy Black Beans

Sautéed Summer Veg Sandwich

Korean Tacos

Miso Broccoli Tofu Burgers

Red Lentil Masala Burgers with Curry Ketchup

Felafel Burgers with Cucumber Dill Sauce
I didn't make the cucumber dill sauce, just at the patties whole.  They were good- the only thing missing about them from the ones I usually get at a restaurant was the fried aspect- they were a bit less crunchy, but still crunchy.  The flavor was also wonderful. I made 9 patties instead of 6- 6 patties were incredibly thick.  Might stretch it to 10 next time, as one or two were still a touch too thick for my taste and didn't crisp as well as the others. (katequeenofsprouts)
Cashew Tempeh Burgers with Arugula

Black Bean and Quinoa Burgers with Cumin

White Wheat Pizza Crust

Neapolitan Pizza Dough

Kale and White Bean Pizza with Roasted Garlic

Thin Crust Pesto Pizza

Quick Tomato Veggie Pizza

Cast Iron Alfredo Pizza with Spinach and Olives

Roasted Potato and Rosemary Pizza

Deep Dish Mushroom Spinach Pizza

Kale and Sun Dried Tomato Calzones

Tempeh Sausage and Mushroom Calzones

White Bean and Pecan Pesto Calzones

Creamy Cremini Madeira Turnovers

Squash and Ancho Empanadas with Achiote Yucca Crust

Sea Veggie and Brown Rice Pasties

Green Bean and Potato Stromboli

Cauliflower Coconut Puffs with Apple Chutney

Individual Provençal Vegetable Tarts

Veggie Edamame Pot Pies

Moroccan Chickpea B’stilla

Spinach Feta Pies in Fillo

Savory Eggplant Walnut Strudels

Fresh Pasta with Arugula Pesto and Tomatoes

Rasta Pasta
I thought this was ok but I think it is because I substituted 1 tsp garam masala for the 1 tbsp curry powder. It was a bit too pungent for me, but ok to eat. I'd like to try this again with the curry powder. It was a quick noodle stirfry. (blinknoodle)
Handmade Spaetzle with Caramelized Onions

Braised Sweet Potato and Pecan Pasta
Good.  What I liked was that it was unique and differet:  whole grain angel hair pasta, sweet potato, crushed pecans, fresh save and garlic.  Nice combo.  What I didn't like was that it was on the dry side.  I gather it was supposed to be more wet with the addition of 1/4 cup of the pasta water, but didn't work for me.  For some reason she asked that you rinse the pasta in cold water first, and I did this but won't again as it was messy and made the pasta clump together while I waited for the water to boil, but it came out good after it hit the boiling water. (tweety)
Angel Hair and Tomatoes in Lemon Thyme Olive Oil

Almond Cabbage Farfalle

Maltagliati with Swiss Chard and Sage

Winter Squash and Sun Dried Tomato Lasagna

Artichoke and Spinach Lasagna

Chard and Spinach Ravioli with Parsley Walnut Sauce

Squash Ravioli with Almond Crumb Topping

Creamy Artichoke Pasta al Forno
Pretty good.  This is a baked pasta that has artichokes, kale, carrot, and capers in a creamy sauce.  I was a bit confused with her saying to mix the 1.5 cup milk (I used unsweetened almond) and only three tablespoons of flour (a chickpea and all purpose flour mix) into a paste as it was quite thin.  I added some arrowroot to thicken it up some which probably wasn't necessary as the final result turned out a teeny bit dry, but still very tasty. (tweety)
Pasta Puttanesca with Roasted Red Peppers

Mac and Cheese

Saffron Orzo with Yellow Squash and Zucchini

Spanish Fideua Pasta with Saffron
Very good.  I splurged and bought some saffron just for this dish since I know the saffron I had was years old, but it mainly added color and not much flavor.  This dish has a nice combination of veggies like peppers, tomatoes and artichoke, along smoked paprika and chorizo that makes this a great flavor when everything comes together.  I had some vegan chorizo that was store bought in my freezer that I used (never again) although she has a recipe for a tempeh chorizo.  I ignored the instructions to bake and mixed it all on the stove top.  I used sherry instead of red wine because that's all I had. (tweety)
Creamy Avocado Pasta with Tomatoes and Basil

Green and Red Spaghetti

Pasta Primavera with Chervil

Asparagus Pasta in Green Olive Chervil Sauce

Penne with Pan Roasted Garlic, Kalamatas, and Tomato Sauce
This was quite good, but not necessarily a recipe I'd follow again. It's interesting with the rosemary and 12 cloves of garlic! I actually couldn't taste the garlic as much as I wanted. I used crushed tomatoes, threw in some broccoli, and farfalle instead of penne. I wanted a baked pasta, so after mixing, I topped it with daiya and some Italian breadcrumbs...which was the best part! Yummy meal. (AC)
I gravitate towards these kinds of pasta dishes usually making the cookbooks version of this dish no matter what the cookbook and this one didn't disappoint.  She uses a whopping 1/4 cup of olive oil to slow cook the garlic and onions over 7 minutes and them cooks them further in white wine (I cut back to 1/2 cup instead of 2/3 cup of wine for personal taste). The addition of arugula made it very tasty.   I loved this dish. (tweety)
Roman Broccoli Walnut Pasta

Seitan Pasta in Tequila Cream Sauce

Creamy Triple Mushroom Fettuccine with Walnuts

Thai Rice Noodles with Lime Basil Sauce

Tibetan Beef Fried Noodles

Indonesian Rice Noodles with Long Beans and Seitan

Simple Sesame Noodles with Cucumber

Not Tuna Casserole with Dulse

Tuscan Potato Gnocchi with Porcini Ragout

Sweet Potato Gnocchi with Creamy Almond Sage Sauce

Cashew Brown Rice Loaf with Red Pepper Glaze

Provençal Herbed Lentil Loaf

Tomato Quinoa Gratin with Pumpkin Seeds

Sweet Potato and Edamame Shepherd’s Pie

Creamy Collards with Cornmeal Dumplings

Tofu Pad Thai

Tempeh Steaks with Mushroom White Wine Sauce

Mediterranean Style Kale, Carrot, and Edamame Sauté

Provençal Green Bean Sauté with Olives and Walnuts

Sweet Moroccan Glazed Tofu with Couscous

Chinese Beef and Broccoli

Chinese Tangerine Mock Duck with Kumquats

Szechuan Eggplant with Peanuts

Corn and Cauliflower Stir Fried Noodles with Peanuts

Veggie Fried Rice with Black Soy

Thai Fried Rice with Tofu and Long Beans

Bengali Curry of Cauliflower and Kidney Beans

Saag Paneer

Curried Split Peas and Sweet Potatoes

Homemade Mock Turkey Roast with Stuffing

Savory Asparagus Charlottes

Spanish Saffron Tortilla

Japanese Okinomiyaki Veggie Pancake
I was drawn to this recipe because it uses tofu as the base and you bake it as a huge pancake instead of making it on the stovetop. It took more like 60 minutes to bake but it was delicious. I didn't make the side sauces, just topped it with shredded nori and black sesame seeds. R topped it with bonito flakes, Japanese mayo and tonkatsu sauce. (blinknoodle)
Roasted Vegetable Fillo Purses with Creamy Gravy

Nut Curry Stuffed Squashes
This was really good.  I followed the recipe pretty closely except I subbed quinoa for millet since I didn't realize I was out of millet and that worked out just fine.  Minor change I made was I didn't use toasted almonds, but raw and chopped them up a bit rather than leave them whole.  Again, I like that she doesn't use curry powder but the individual spices.  She asked that after cooking the squash for ten minutes prior to stuffing them you use a spoon to cut into the flesh, loosening it in spots so the sauce will permeate the squash better.   I decided that wasn't worth the effort after doing it once. (tweety)
Harvest Vegetable Stew in Mini Pumpkins

Marsala Mushroom Crêpes with Herb Drizzle

Tofu, Beet, and Pear Roast with Vinaigrette

Mediterranean Tempeh and Broccoli Roast

Seitan and Swiss Chard Roast with Lemon

Squash, Tofu, and Red Onion Roast in Sweet Soy Glaze

Roasted Tofu and Veggie Curry in Garlicky Coconut Gravy

Tofu and Dulse Brown Rice and Veggies

Kerala Coconut Rice with Tofu, Carrots and Cashews

Simple Rice and Veggie Curry One Pot

New Orleans Jambalaya with Smoked Tempeh and Brown Rice

Provençal French Lentil and Brown Rice One Pot

Millet, Ginger, and Edamame One Pot with Orange

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Grilling
Smoked Tofu or Tempeh

Smoky Baba Ghanouj

Indonesian Tempeh with Asian Salsa

Smoky Chipotle Salsa

Amaranth Polenta with Barbecued Veggies

Butternut Squash Wedges with Sweet and Sour Glaze

Carrots with Smoky Maple Apple Glaze

Smoky Vegetable Sauce with Penne

Portobellas Stuffed with Creamy Spinach

Mushroom Tarragon Salad

Radicchio and Red Onions with Orange Soy Syrup

Asparagus and New Potato Salad
Good...nothing special, just grilled asparagus and potatoes, fresh basil with some olive oil and vinegar.  The flavor of the basil brings it together nicely.  I did not follow her instructions on grilling the potatoes but just boiled themed, but I grilled the asparagus on a grilling pan on the stove. (tweety)
Corn with Avocado Butter

Stuffed Sandwiches with Summer Veggies and Pesto

Arugula Pesto Pizza with Grill Roasted Vegetables

Pizza with Barbecued Seitan, Pineapple, and Avocado

Sweet Polenta with Cinnamon Peaches

Pineapple Sundaes with Sorbet

Desserts
Chocolate Shortbreads with Raspberry Glaze

Espresso Almond Cookies

Pistachio Thumbprints with Jam

Almond Butter Quinoa Cookies with Apricots

Monster Chocolate Chip Oat Cookies

Chocolate Sandwich Os

Double Chocolate Chip Cookies

Toffee Bars with Chocolate

Frosted Chocolate Bomb Brownies

Apricot Filled Oat Bars

Rhubarb Streusel Bars

Tropical Dried Mango Bars with Cashew Crumble

Brown Rice Krispie Treats

Crispy Cocoa Peanut Butter Cereal Bars

Banana Cream Pie

Fresh Strawberry Rhubarb Pie

Apple Streusel Pie

Peanut Butter Tart with Ganache

Chocolate Custard Tartlets in Shredded Fillo Nests

Ruffled Pumpkin Cranberry Strudel

Pumpkin Spice Turnovers in Fillo

Blueberry Cream Turnovers in Fillo

Spicy Roasted Pear Turnovers

Almond Fudge Cake with Ganache

Lemon Cake with Pomegranate Filling and Orange Glaze

Tropical Carrot Pineapple Cake with Tofu Cream Cheese Frosting

Pumpkin Cherry Bundt Cake with Cherry Glaze

Moroccan Semolina Cake with Orange Syrup

Apple Walnut Cake with Caramel Sauce

Fresh Pineapple Upside Down Cake

Chocolate Covered Cherry Cupcakes

Avocado Cupcakes with Avocado Lime Frosting

Peanut Butter Chocolate Chip Cupcakes

Butterscotch Pudding

Old Fashioned Apricot Bread Pudding with Caramel Sauce

Ginger Mango Rice Pudding

Cranberry Pear Kanten

Blueberry Yogurt Kanten

Green Tea Kiwi Kanten

Cherry and Apricot Kanten Cube Fruit Salad

Peachy Berry Swirl Ice Cream

Dark Chocolate Ice Cream with Brownie Chunks

Peanut Butter Ice Cream

Cashew Ice Cream with Caramel Swirl

Green Tea Ice Cream

Coconut Sorbet

Avocado Lime Sorbet

Rhubarb Raspberry Sorbet

Deep Dark Fudgesicles

Coconut Mango Popsicles

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I am so excited to try the recipes in this cookbook... they look so delicious! I hope the recipes deliver. :)
Thank you for making this thread, AC. :)

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This is on my wish list and might be one I'll get.  I don't think I'm going to get a lot of cookbooks this year like I did last year as I still have a lot of recipes to try in one's I have.  Her commercial on Amazon makes the food look so good.  It's not that an expensive book and might be worth it just for the salad and soup sections.  Look forward to seeing some reviews.

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I have plans for a few recipes this weekend. :)

There are a few recipes (many of the ones that I bookmarked) on the web already as it did its "potluck tour".

See here for some of the links: http://robincooksveg.wordpress.com/2011/11/01/dinner-and-dessert-at-the-big-vegan-potluck/

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Rasta Pasta - I thought this was ok but I think it is because I substituted 1 tsp garam masala for the 1 tbsp curry powder. It was a bit too pungent for me, but ok to eat. I'd like to try this again with the curry powder. It was a quick noodle stirfry.

Jamaican Tofu Chowder with Collards - I really liked this! I will admit that this was my first time using "curry powder" (I used a higher quality Madras) and was a bit iffy about using a tbsp but it worked really well here. Lime-marinaded tofu is combined with collards in a coconut-curry. Yum!

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I just ordered this since I needed some cycling gloves, and I pretty much always get a cookbook with an Amazon order...

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I just ordered this since I needed some cycling gloves, and I pretty much always get a cookbook with an Amazon order...

I do the same....gotta get the price up so I can get free shipping and adding a cookbook usually helps.....that's my story.  LOL

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I just ordered this since I needed some cycling gloves, and I pretty much always get a cookbook with an Amazon order...

I do the same....gotta get the price up so I can get free shipping and adding a cookbook usually helps.....that's my story.  LOL

Hey, that's MY story.

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:)>>>

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That's my excuse, too! ;)

I recently discovered Book Depository, though:
http://www.bookdepository.co.uk

I picked up World Vegan Feast for $13, free shipping. I didn't know if I would get dinged with duties so I only bought one book. Now, the book prices seemed to have increased (boo), so it must have been at a time they were having a sale.  I will keep checking though since it is nice not to have any shipping restrictions (the prices were comparable to amazon.com but alas, being a Canadian means the books are still so much more expensive).

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Book Depository is definitely our friend down here in the wop wops.  Amazon shipping can get way pricey.  I tend to find that the prices on Book Depository are a smidge higher than on Amazon, but when you factor in the shipping, the Amazon ones actually work out more expensive.

That being said, I have never actually ordered a cookbook from either of them, because I'm too cheap/poor to buy cookbooks, but I do often lust over them and put them in and out of my shopping cart haha

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Despite its name, I thought this was going to be a smaller book! It's a big, nice looking one!

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Penne with Pan Roasted Garlic, Kalamatas, and Tomato Sauce
This was quite good, but not necessarily a recipe I'd follow again. It's interesting with the rosemary and 12 cloves of garlic! I actually couldn't taste the garlic as much as I wanted. I used crushed tomatoes, threw in some broccoli, and farfalle instead of penne. I wanted a baked pasta, so after mixing, I topped it with daiya and some Italian breadcrumbs...which was the best part! Yummy meal.

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black bean and chipotle dip - Quite good.  Nothing unique here, just black beans, chipotle and cilantro, etc.  I didn't had any liquid because I wanted a thicker consistency. 

Pan-toasted corn and black bean salad - Very good!  It has corn, onions, black beans, zucchini, tomatoes, garlic and what makes it interesting champagne vinegar and fresh basil which gives it both a latin and Italian style flair.

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/381170_2615015693484_1197836956_32215208_582708514_n.jpg

Braised sweet potato and pecan pasta - Good.  What I liked was that it was unique and differet:  whole grain angel hair pasta, sweet potato, crushed pecans, fresh save and garlic.  Nice combo.  What I didn't like was that it was on the dry side.  I gather it was supposed to be more wet with the addition of 1/4 cup of the pasta water, but didn't work for me.  For some reason she asked that you rinse the pasta in cold water first, and I did this but won't again as it was messy and made the pasta clump together while I waited for the water to boil, but it came out good after it hit the boiling water.

http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/401151_2609110265852_1197836956_32213535_44344750_n.jpg

asparagus and new potato salad - Good...nothing special, just grilled asparagus and potatoes, fresh basil with some olive oil and vinegar.  The flavor of the basil brings it together nicely.  I did not follow her instructions on grilling the potatoes but just boiled themed, but I grilled the asparagus on a grilling pan on the stove.

http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/394654_2609179827591_1197836956_32213542_1724123156_n.jpg

Tapenade - Very good.  This kalamata olive tapenade has capers, fresh thyme, garlic, olive oil and orange zest.  After sitting a while the orange flavor comes through and is quite tasty. 

Kale, olivada, and tomato bruschetta - Fantastic!  I used the tapenade recipe from this same cookbook as the tapenade.  I really wasn't expecting a whole lot from this dish, however,  the combo of kale, fresh tomatoes, garlic and this tapenade together was so good I had to force myself not to eat the entire recipe in one sitting. 

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/395019_2633041184110_1197836956_32220991_1488979452_n.jpg

Crunchy protein salad - Very good.  In fact I was pleasantly surprised at how much I enjoyed this.  All the ingredients seemed to come together real well and the sum is greater than the parts.  It has wheat berries, tofu, edamame, veggies and a nice mayo dressing that has fresh parsley and dried dill but in a small enough amount that it doesn't overpower anything.  I was concerned that it has raw crumbled tofu in it, but I drained it real well and it marinates real well with the dressing and blends in with the other ingredients it's perfect as it is.  This was my first experience with wheat berries and was pleased to note it cooks in my rice cooker well as long as there's a lot of water in it.

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc7/403182_2633041784125_1197836956_32220992_803525571_n.jpg

Asian tropical fruit and vegetable salad - Loved this!  It was quick to put together and the combo of sweet tropical fruits like papaya, pineapple, melon went extremely well with tomato, cukes,  jalapeno, cilantro, and red onions.  The dressing is rice vinegar and agave (only two teaspoons which I maybe used 1.5). 

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/395669_2633040864102_1197836956_32220990_996822256_n.jpg

Curried Chickpea Stew - Very good.  Nothing horribly unique here but it's food I dearly love.  I like that she doesn't rely on curry powder but uses the individual ingredients.  I added some asafoetida at the beginning along with the cumin and mustard seeds, and I used diced tomatoes instead of pureed. 

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/386206_2633042064132_1197836956_32220993_1479475362_n.jpg

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Jamaican tofu chowder - Loved this.  This has tofu, spices, curry powder,sweet potatoes, collard greens and coconut milk.  I added a homemade hot scotch bonnet pepper sauce (from the cookbook Caribean Vegan) for some heat.

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/388864_2646154711940_1197836956_32226074_1558935746_n.jpg

Mango-jicama salad with lime dressing a pepitas - Very quick and easy to make and quite tasty.

http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/375339_2646154351931_1197836956_32226073_1031740751_n.jpg

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Cuban black bean soup with cabbage - This was o.k.  Nothing to get excited about, just your standard black bean soup.  I subbed collards for the cabbage since that's what I had on hand, and enjoyed that twist on cuban soup.  This soup really doesn't resemble Cuban black bean soup that I've had here in Florida, but it's still good.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/405812_2664079280043_1197836956_32231282_970253536_n.jpg

Nutty curry-stuffed squashes - This was really good.  I followed the recipe pretty closely except I subbed quinoa for millet since I didn't realize I was out of millet and that worked out just fine.  Minor change I made was I didn't use toasted almonds, but raw and chopped them up a bit rather than leave them whole.  Again, I like that she doesn't use curry powder but the individual spices.  She asked that after cooking the squash for ten minutes prior to stuffing them you use a spoon to cut into the flesh, loosening it in spots so the sauce will permeate the squash better.  I decided that wasn't worth the effort after doing it once. 

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/403950_2664082040112_1197836956_32231284_646622394_n.jpg

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Sunshine Carrot Tofu-Quinoa Scramble - I liked this. At first I wasn't sure but I ended up really enjoying it. Decreased the amount of sunflower seeds, added black salt. May decrease nutritional yeast next time.

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