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The official Veganomicon recipe review (to be updated)!

That looks so good AC! I'm thinking about making it soon (I heart mustard). Do you think it would fair well without the capers at all? I don't really dig capers :P

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That looks so good AC! I'm thinking about making it soon (I heart mustard). Do you think it would fair well without the capers at all? I don't really dig capers :P

I do. I wasn't really wanting a lot of caper flavor, so I just added a bit of brine. I do think it was a nice touch, but I think it would still be tangy/good without it. I'd recommend doing a combo of spicy brown/grain mustard and dijon, but maybe it would be good with just grain dijon, too. Try it! I had a ton of it on leftover cutlets and bread today.

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black beans in chipotle adobo sauce- this sauce is good, but it needs something more. it's just chipotles and garlic and onions..I added cumin and paprika and oregano, which gave it a little something more.

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That looks so good AC! I'm thinking about making it soon (I heart mustard). Do you think it would fair well without the capers at all? I don't really dig capers :P

awesome! I must try it soon :)
I do. I wasn't really wanting a lot of caper flavor, so I just added a bit of brine. I do think it was a nice touch, but I think it would still be tangy/good without it. I'd recommend doing a combo of spicy brown/grain mustard and dijon, but maybe it would be good with just grain dijon, too. Try it! I had a ton of it on leftover cutlets and bread today.

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Red wine roux

This did not come out anywhere near what I was expecting. I was imagining a type of red wine reduction/sauce, or something. It's more like a savory, herbed gravy with some red wine. I'm not a big fan, and I didn't really like the method. It's an ok gravy, but I won't be making it again. : \

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Potato and Kale enchiladas- Meh. The only thing I really liked about this recipe was the sauce. Besides that, it was just mashed potatoes and kale, sorta boring. I feel like there was too much a limey flavor in the kale, so i ended up picking the leaves out as I ate it.

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I was sort of disappointed by this book.  I got it because of all the hype but if you don't have an hour each time you cook or specifics like gluten or liquid smoke, you can't quite make it. 

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I was sort of disappointed by this book.  I got it because of all the hype but if you don't have an hour each time you cook or specifics like gluten or liquid smoke, you can't quite make it. 

Funny that you're ga ga over Vegan Yum Yum and I find that book similar to what you describe above...she uses some obscure things too like tamarind, green cardamom pods, and vital wheat gluten. 

But that's what I love about vegan cooking....the flavors that aren't necessarily every day flavors.

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I was sort of disappointed by this book.  I got it because of all the hype but if you don't have an hour each time you cook or specifics like gluten or liquid smoke, you can't quite make it. 

Very few recipes in the book take an hour or more. Most are simple things without "specific" ingredients. I think there's a good mix of more complicated recipes (that might take an hour), and easier things for every day.

Anyway, sorry you feel that way about it.

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What I love about Veganomicon is that it's so dense with recipes and it offers something for everyone & every occasion.  There are a few recipes that do take a good bit of time, but I think there are a lot more that can be made quickly (and without specialty ingredients).  Even the Leek & Bean Cassoulet (one of my favorites) looks & tastes like time-consuming comfort food, but it comes together in a snap!

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I made the Tempeh Sheperdess Pie as part of my cooking for the freezer project. It's was very good.  Worth all the work it takes.  My DH and I had some for dinner that night and he really liked it, even though he doesn't like tempeh.  I thawed out a package for lunch today and it reheated really well.  I think that like a lot of foods, the favors had time to develop better even while it was frozen.  One thing I did different was to use shelled edame instead of green peas which I don't like.  This is definitely something that I will make for my freezer lunches again.

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I made the Tempeh Sheperdess Pie as part of my cooking for the freezer project. It's was very good.  Worth all the work it takes.  My DH and I had some for dinner that night and he really liked it, even though he doesn't like tempeh.  I thawed out a package for lunch today and it reheated really well.  I think that like a lot of foods, the favors had time to develop better even while it was frozen.  One thing I did different was to use shelled edame instead of green peas which I don't like.  This is definitely something that I will make for my freezer lunches again.

I really really like that pie.  It's definitely better after a day or two.  So yummy!

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I made the Tempeh Sheperdess Pie as part of my cooking for the freezer project...

Ooo - good to know it freezes and reheats well!  It makes such a large amount that it was difficult for 2 people to get through it all in a couple of days.  Even though we really loved it, we didn't exactly want to eat it for breakfast.  ;) 

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Smoky grilled tempeh
I'll give it a B.  First things first - even though the title is "grilled," upon closer inspection, the directions require a cast iron pan for the grilling.  We have a very nice grill, but no cast iron, so that was out.  I used the pan-frying method, and even though I kept spooning more marinade over the tempeh as it cooked, I still ended up with about half the marinade left over - that's ok, but I feel like the recipe should say approximately how much should be left.  The marinade is wonderful - a nice mix of sweet, salty, sour, and umami (yeah!).  But it doesn't really absorb into the tempeh much.  The surface of the tempeh was delicious, but the inside was just plain tempeh.  But, when I ate a few smaller pieces that had broken off the tempeh during pan-frying - wowee!  Those were good.  I think this recipe would benefit from cutting the tempeh with a larger surface area.  Next time I would either cut the tempeh so it is half as thick, or maybe cube it.  I haven't made tempeh bacon yet, but this sauce seems like it would be ideal for that.

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Made the chocolate chip walnut cookies again and took it to a party full of hungry omnis. They turned out far less oily than before. The end result? At least 10 omnis begging for the recipe. :)

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Smoky Grilled Tempeh
Update - I sliced the leftovers so they were half as thick (say, 1/2" thick rather than 1") and sauteed them again in the leftover marinade.  Success!  It definitely seemed like the flavor went all the way through, rather than leaving a plain middle.  So, I'd say the recipe is just about perfect, as long as you slice your tempeh half the thickness (or thinner, if you like).

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Black Bean Burgers
I am really underwhelmed by these. Somehow they manage to be both dry AND rubbery at the same time. That's a feat. They need more salt, some flavorings of some sort, but I won't bother because I really don't like the texture. I covered it in guacamole and that made it edible.

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Black Bean Burgers
I am really underwhelmed by these. Somehow they manage to be both dry AND rubbery at the same time. That's a feat. They need more salt, some flavorings of some sort, but I won't bother because I really don't like the texture. I covered it in guacamole and that made it edible.

Do you think that they would have a more pleasing texture if they were made on the smaller, and thinner side? I'm thinking of making these pretty soon when I cook up some beans, and i'd really like them to turn out well.

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I would bake them (wrapped in foil) instead of pan frying. Pan frying just isn't enough time to get the gluten firm.

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Tamarind Lentils - I thought this a weird dish but was very pleasantly surpirsed about how deslih it was.  I used toor dal, the Indian yellow lentils, as I just made a lentil dish the other day with green.   The combination of sour tamarind, sweet maple, and hot peppers (which I used instead of cayenne) was excellent.  I was out of fresh ginger to my dismay (I"m never out of ginger) and I had to leave it out, but no biggie since it was good without it.  (tweety)

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