The official Veganomicon recipe review (to be updated)!
Posted by Allychristine on Jan 02, 2009 · Member since Dec 2007 · 15438 posts
Posted by monkey7 on Jan 22, 2010 · Member since Sep 2009 · 324 posts
Snobby Joes- These were good after I added some red pepper flakes. I messed the recipe up by halving the lentils but leaving the sauce measurments the same. It needs to be a little thinner but that is easy to fix. Over all, it was a nice change from the many ketchup versions.
0 likes
Posted by WannaGoVegan on Jan 24, 2010 · Member since Sep 2009 · 39 posts
Black Bean Burgers- I like these ok, but I prefer bean burgers without the gluten. They were just too chewy for my personal taste. Leek and Bean Cassoulet with Biscuits- this was really good. the biscuits were flaky and butter-milky. The only problem I have is that it just seemed to be lacking flavor. It definitely needed more salt/pepper/SOMETHING.
Maple Mustard Dressing- this is really good and so simple. I love quick dressings that don't require a food processor. It's sweet and tangy. Tastes like honey mustard.
0 likes
Posted by faunablues on Jan 24, 2010 · Member since Aug 2003 · 9655 posts
Lower-fat deep chocolate bundt cake This rose *a lot*, almost to the rim of my bundt pan, and I was using the larger size (10"). It kind of has that low-fat taste, but not in a bad way. I think there's so much cocoa in it that it doesn't matter. Although there's about 2c of coffee in it, it still tastes more "chocolate" than "mocha." It has a soft, almost sponge-cake type texture, probably thanks to all that coffee and the applesauce.
0 likes
Posted by WannaGoVegan on Jan 30, 2010 · Member since Sep 2009 · 39 posts
Chickpea Cutlets: really good! While I didn't care for the chewy texture of the black bean burgers brought on by the gluten, it really works here.
Snobby Joes: I dunno about this one. I feel like 3 tbsp chili powder was way too much and totally overpowered the other flavors. Next time I think I'll do maybe 1 1/2 tbsp chili powder, and add a tsp of cumin.
0 likes
Posted by babysgotsauce on Feb 02, 2010 · Member since Apr 2008 · 1035 posts
Finally got this cookbook at a 25% off cookbook sale! Yay!!! I've made the lemon bars ....they were good. My first good experience with agar. I was VERY patient to make sure the agar as completely dissolved, and I think thats why they turned out.
I also made the chocolate chocolate chip walnut cookies VERY good, I doubled the recipe and cut down on the flax seeds by a teaspoon, so they didn't taste all flaxey....Highly recommend this recipe, yummy, they are still chewy the next day too! Yum!
0 likes
Posted by babysgotsauce on Feb 02, 2010 · Member since Apr 2008 · 1035 posts
oh and the Simple Seitan is great, sooo much easier than the VWAV one, which I've been using for the past 6 months. I think the temperature of the water and length of kneading are what makes a seitan recipe a success. I kneaded the dough longer, (5 min?) then kneaded each piece longer too, (another 5 min a piece) until it was really hard to manipulate. I didn't do the pre-boil of the broth, just heated it while making the dough. I only let it actually boil for like 60 seconds then turned it down to a very low, barely simmer. Success, I didn't have any goobely, spongey pieces I had to cut off, (I usually have to trim the outsides of my homemade seitan like its meat.....gross) This is my new "go-to" seitan recipe, yummy!
0 likes
Posted by WannaGoVegan on Feb 02, 2010 · Member since Sep 2009 · 39 posts
mashed potatoes with variations: good, very basic mashed potato recipe. I can't tell the difference between these and non-vegan versions. I used earth balance, soy milk, salt, and a good amount of pepper. french lentil soup with tarragon and thyme: I think this is my favorite recipe from the book so far! This is SO good...the flavors really work together wonderfully here, and it tastes even better the next day.
0 likes
Posted by faunablues on Feb 04, 2010 · Member since Aug 2003 · 9655 posts
Baby bok choy with crispy shallots and sesame seeds Hmm... There was too much sauce:vegetable for me here, but I had to trim my baby bok choy because it was dirty, so maybe I wound up with well under a pound in the end. Following the instructions strictly, the sauce (well, the sugar in the mirin) will totally burn (mine did...). I think it depends on what mirin you use - some are pretty much corn syrup (mine) whereas others are actual sweet rice wine. Better luck next time...
Spinach linguine with basil-cilantro pesto and artichokes I really like the pesto. The cilantro adds an extra summery feel, and almonds are a good, inexpensive alternative (but if I had pine nuts, I'd definitely use them here instead). I could take or leave the artichokes here... you could probably mix and match pastas and vegetables here, just because the pesto is so strong & converts everything it touches to tasty.
0 likes
Posted by WannaGoVegan on Feb 05, 2010 · Member since Sep 2009 · 39 posts
mmm, thanks fauna. I'm planning to make the spinach linguine next week. ;)b
0 likes
Posted by Saskia on Feb 06, 2010 · Member since Jan 2007 · 1976 posts
(also posted in AC's quinoa cooking challenge thread)
Almond-Quinoa Muffins -I was pleasantly surprised by the delicate balance of ingredients-agave, almond meal, cinnamon, cardamom, flaxseeds, quinoa-in this moist muffin. I folded a dried fruit mix of apricot, pineapple and coconut into the batter since I didn't have any dried apricots or currants. Even without any dried fruit this would be a great muffin. Healthy. Hearty. Filling. Not overly sweet. Rose nicely.
0 likes
Posted by Tweety on Feb 07, 2010 · Member since Jan 2003 · 3135 posts
(also posted in AC's quinoa cooking challenge thread)
Quinoa salad with black beans and mango -very colorful which lets me know it's healthful. Very tasty too. I cut back on the scallions using 1/2 cup rather than a full cup. Next time I might add some chopped fresh jalapenos for spice.
Hot-glazed tempeh - very good. I followed the recipe precisely using cooking sherry for the wine, and the frying method.
Butternut squash with corrinader - simple yet tasty way to make butternut squash which is high in potassium and Vit A. I followed her instructions for crush ing the corriander seeds with a hammer.
0 likes
Posted by Allychristine on Feb 09, 2010 · Member since Dec 2007 · 15438 posts
Roasted butternut squash with coriander seeds (thanks, tweety)
-I used an acorn squash for this (definitely not as creamy, and tasty), and used fewer smashed seeds, because the squash was small. I wasn't a big fan of it. The seeds were way too strong for me, and it was just overall meh. I did learn that I like grinding the seeds for a better coriander flavor. I'll use them in other coriander things.
and for those who don't visit the ingredient challenge thread, here's my picture of the quinoa almond muffins (review above):
Posted by Tweety on Feb 10, 2010 · Member since Jan 2003 · 3135 posts
Mexican Millet - very good. Easy to make.......
Kale and Potato enchilada's with roasted chile pepper sauce - quite good, but a bit labor intensive, so one needs a bit of time if you're going to roast the chile peppers, make the sauce and then the enchiladas...and a side dish........so it's only for those whom love spending time in the kitchen which I do.
0 likes
Posted by Allychristine on Feb 10, 2010 · Member since Dec 2007 · 15438 posts
Mexican Millet - very good. Easy to make.......
Kale and Potato enchilada's with roasted chile pepper sauce - quite good, but a bit labor intensive, so one needs a bit of time if you're going to roast the chile peppers, make the sauce and then the enchiladas...and a side dish........so it's only for those whom love spending time in the kitchen which I do.
I was going to comment on this in the other thread. That's a lot of work (the enchiladas) for just feeling meh about it! I remember all the steps to that dish, and it was a lot of time! I was more meh about the millet.
0 likes
Posted by Tweety on Feb 11, 2010 · Member since Jan 2003 · 3135 posts
I was going to comment on this in the other thread. That's a lot of work (the enchiladas) for just feeling meh about it! I remember all the steps to that dish, and it was a lot of time! I was more meh about the millet.
Yeah, it was indeed a lot of work for not getting overly excited. Probably won't cook it again. I had it for lunch the last two days as well, and it's "just awright". Fortunately I did like it, but for the work involved I'm just meh.
0 likes
Posted by tino_bambino on Feb 11, 2010 · Member since Sep 2005 · 844 posts
I got some kasha recently so I decided to try making the Kasha Phyllo Pie filling (didn't have any phyllo)
It definitely has an interesting flavour! The kasha tasted very familiar but I couldn't think where from. I didn't have all of the spices on hand which may have contributed to it being blander than I hoped. (Or maybe I just like things with more spice). I ate it on toast with homemade kraut on top in an attempt to stay sort of true to the recipe. I would make this again with some tweaking.
So far all the vcon recipes I've tried have been similar in that they seem like a good place to start, if you're looking to put your own twist on things, but overall the ones I've made so far haven't been as good as the stuff in VWAV, IMO. But then I've only tried a few recipes so far.
0 likes
Posted by monkey7 on Feb 13, 2010 · Member since Sep 2009 · 324 posts
Bean Balls
I thought these were good but they did not hold their shape too well. I don't think I baked them long enough. They have a nice flavor and were easy to make. I made my own sauce to put on them. It was good on a wrap.
0 likes
Posted by Tweety on Feb 15, 2010 · Member since Jan 2003 · 3135 posts
Bean Balls
I thought these were good but they did not hold their shape too well. I don't think I baked them long enough. They have a nice flavor and were easy to make. I made my own sauce to put on them. It was good on a wrap.
I had the same problem. To the point I just let them fall apart and made more of a pasta sauce with them, rather than sauce with balls.
0 likes
Posted by Tweety on Feb 15, 2010 · Member since Jan 2003 · 3135 posts
Roasted portobellos - very quick and easy recipe. I followed the recipe precisely and used them to make burgers. Very "meaty" taste. Would also be good I'm sure on a bed of lettuce.
0 likes
Posted by _algae_ on Feb 15, 2010 · Member since Aug 2006 · 2268 posts
Lost coconut custard pie
Out of this world. Firmed up beautifully and very coconut-y, even without the coconut extract. Maybe a bit too sweet, but hey, it's dessert. I didn't have graham crackers, so I made a cookie-like crust using 1 cup flour, about 1/4 cup sugar, and enough canola oil for it to hold together, which worked perfectly. I wish I could eat this every day.
Snobby Joes- These were good after I added some red pepper flakes. I messed the recipe up by halving the lentils but leaving the sauce measurments the same. It needs to be a little thinner but that is easy to fix. Over all, it was a nice change from the many ketchup versions.
Black Bean Burgers- I like these ok, but I prefer bean burgers without the gluten. They were just too chewy for my personal taste.
Leek and Bean Cassoulet with Biscuits- this was really good. the biscuits were flaky and butter-milky. The only problem I have is that it just seemed to be lacking flavor. It definitely needed more salt/pepper/SOMETHING.
Maple Mustard Dressing- this is really good and so simple. I love quick dressings that don't require a food processor. It's sweet and tangy. Tastes like honey mustard.
Lower-fat deep chocolate bundt cake
This rose *a lot*, almost to the rim of my bundt pan, and I was using the larger size (10"). It kind of has that low-fat taste, but not in a bad way. I think there's so much cocoa in it that it doesn't matter. Although there's about 2c of coffee in it, it still tastes more "chocolate" than "mocha." It has a soft, almost sponge-cake type texture, probably thanks to all that coffee and the applesauce.
Chickpea Cutlets: really good! While I didn't care for the chewy texture of the black bean burgers brought on by the gluten, it really works here.
Snobby Joes: I dunno about this one. I feel like 3 tbsp chili powder was way too much and totally overpowered the other flavors. Next time I think I'll do maybe 1 1/2 tbsp chili powder, and add a tsp of cumin.
Finally got this cookbook at a 25% off cookbook sale! Yay!!! I've made the lemon bars ....they were good. My first good experience with agar. I was VERY patient to make sure the agar as completely dissolved, and I think thats why they turned out.
I also made the chocolate chocolate chip walnut cookies VERY good, I doubled the recipe and cut down on the flax seeds by a teaspoon, so they didn't taste all flaxey....Highly recommend this recipe, yummy, they are still chewy the next day too! Yum!
oh and the Simple Seitan is great, sooo much easier than the VWAV one, which I've been using for the past 6 months. I think the temperature of the water and length of kneading are what makes a seitan recipe a success. I kneaded the dough longer, (5 min?) then kneaded each piece longer too, (another 5 min a piece) until it was really hard to manipulate. I didn't do the pre-boil of the broth, just heated it while making the dough. I only let it actually boil for like 60 seconds then turned it down to a very low, barely simmer. Success, I didn't have any goobely, spongey pieces I had to cut off, (I usually have to trim the outsides of my homemade seitan like its meat.....gross) This is my new "go-to" seitan recipe, yummy!
mashed potatoes with variations: good, very basic mashed potato recipe. I can't tell the difference between these and non-vegan versions. I used earth balance, soy milk, salt, and a good amount of pepper.
french lentil soup with tarragon and thyme: I think this is my favorite recipe from the book so far! This is SO good...the flavors really work together wonderfully here, and it tastes even better the next day.
Baby bok choy with crispy shallots and sesame seeds
Hmm... There was too much sauce:vegetable for me here, but I had to trim my baby bok choy because it was dirty, so maybe I wound up with well under a pound in the end. Following the instructions strictly, the sauce (well, the sugar in the mirin) will totally burn (mine did...). I think it depends on what mirin you use - some are pretty much corn syrup (mine) whereas others are actual sweet rice wine. Better luck next time...
Spinach linguine with basil-cilantro pesto and artichokes
I really like the pesto. The cilantro adds an extra summery feel, and almonds are a good, inexpensive alternative (but if I had pine nuts, I'd definitely use them here instead). I could take or leave the artichokes here... you could probably mix and match pastas and vegetables here, just because the pesto is so strong & converts everything it touches to tasty.
mmm, thanks fauna. I'm planning to make the spinach linguine next week. ;)b
(also posted in AC's quinoa cooking challenge thread)
Almond-Quinoa Muffins -I was pleasantly surprised by the delicate balance of ingredients-agave, almond meal, cinnamon, cardamom, flaxseeds, quinoa-in this moist muffin. I folded a dried fruit mix of apricot, pineapple and coconut into the batter since I didn't have any dried apricots or currants. Even without any dried fruit this would be a great muffin. Healthy. Hearty. Filling. Not overly sweet. Rose nicely.
(also posted in AC's quinoa cooking challenge thread)
Quinoa salad with black beans and mango -very colorful which lets me know it's healthful. Very tasty too. I cut back on the scallions using 1/2 cup rather than a full cup. Next time I might add some chopped fresh jalapenos for spice.
Hot-glazed tempeh - very good. I followed the recipe precisely using cooking sherry for the wine, and the frying method.
Butternut squash with corrinader - simple yet tasty way to make butternut squash which is high in potassium and Vit A. I followed her instructions for crush ing the corriander seeds with a hammer.
Roasted butternut squash with coriander seeds (thanks, tweety)
-I used an acorn squash for this (definitely not as creamy, and tasty), and used fewer smashed seeds, because the squash was small. I wasn't a big fan of it. The seeds were way too strong for me, and it was just overall meh. I did learn that I like grinding the seeds for a better coriander flavor. I'll use them in other coriander things.
and for those who don't visit the ingredient challenge thread, here's my picture of the quinoa almond muffins (review above):
http://hphotos-snc3.fbcdn.net/hs239.snc3/22663_461394360532_507120532_11097874_5093838_n.jpg
Mexican Millet - very good. Easy to make.......
Kale and Potato enchilada's with roasted chile pepper sauce - quite good, but a bit labor intensive, so one needs a bit of time if you're going to roast the chile peppers, make the sauce and then the enchiladas...and a side dish........so it's only for those whom love spending time in the kitchen which I do.
Mexican Millet - very good. Easy to make.......
Kale and Potato enchilada's with roasted chile pepper sauce - quite good, but a bit labor intensive, so one needs a bit of time if you're going to roast the chile peppers, make the sauce and then the enchiladas...and a side dish........so it's only for those whom love spending time in the kitchen which I do.
I was going to comment on this in the other thread. That's a lot of work (the enchiladas) for just feeling meh about it! I remember all the steps to that dish, and it was a lot of time! I was more meh about the millet.
I was going to comment on this in the other thread. That's a lot of work (the enchiladas) for just feeling meh about it! I remember all the steps to that dish, and it was a lot of time! I was more meh about the millet.
Yeah, it was indeed a lot of work for not getting overly excited. Probably won't cook it again. I had it for lunch the last two days as well, and it's "just awright". Fortunately I did like it, but for the work involved I'm just meh.
I got some kasha recently so I decided to try making the Kasha Phyllo Pie filling (didn't have any phyllo)
It definitely has an interesting flavour! The kasha tasted very familiar but I couldn't think where from. I didn't have all of the spices on hand which may have contributed to it being blander than I hoped. (Or maybe I just like things with more spice). I ate it on toast with homemade kraut on top in an attempt to stay sort of true to the recipe. I would make this again with some tweaking.
So far all the vcon recipes I've tried have been similar in that they seem like a good place to start, if you're looking to put your own twist on things, but overall the ones I've made so far haven't been as good as the stuff in VWAV, IMO. But then I've only tried a few recipes so far.
Bean Balls
I thought these were good but they did not hold their shape too well. I don't think I baked them long enough. They have a nice flavor and were easy to make. I made my own sauce to put on them. It was good on a wrap.
Bean Balls
I thought these were good but they did not hold their shape too well. I don't think I baked them long enough. They have a nice flavor and were easy to make. I made my own sauce to put on them. It was good on a wrap.
I had the same problem. To the point I just let them fall apart and made more of a pasta sauce with them, rather than sauce with balls.
Roasted portobellos - very quick and easy recipe. I followed the recipe precisely and used them to make burgers. Very "meaty" taste. Would also be good I'm sure on a bed of lettuce.
Lost coconut custard pie
Out of this world. Firmed up beautifully and very coconut-y, even without the coconut extract. Maybe a bit too sweet, but hey, it's dessert. I didn't have graham crackers, so I made a cookie-like crust using 1 cup flour, about 1/4 cup sugar, and enough canola oil for it to hold together, which worked perfectly. I wish I could eat this every day.
Pages