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The Official Viva Vegan! recipe review (to be updated).

New book by Terry! Very excited. It does look slightly more complicated than I'm used to, with the longer techniques, but I'm ready for a challenge!

A Few Essential Latino Vegan Recipes
Annatto infused oil
I was thinking that if I didn't notice a difference with the oil, I probably wouldn't do this again because it's a bit of a process; mainly because of the staining, and the fact that it's oil, so it sticks to everything. I doubled the recipe, because I wanted to use the bottle for the finished oil. It was a beautiful dark dark orange. I loved it in the rice! I'll do it again sometime. (AC)
Very purdy color! It made my rice purdy as well. I do agree with AC that it stains things so be careful but I thought it was very easy to make. (amymylove)
Basic onion pepper sofrito
I made a quarter of this recipe because I didn't want a ton, and it worked out pretty well (the same time on the stove worked). I used mini bells (red, orange, yellow) and red onion, and it came out very sweet. The bell pepper flavor mellows out a lot. It's so tasty (sweet + greasy) that I'd like to eat it alone or with bread, but it feels too decadent. (fb)
Maybe I didn't dice the veggies fine enough but I had way more than 1.5 cups.  I would have blended it if my blender worked.  Doesn't look or taste like the sofrito a PR co-worker gave me one time.  Still it worked in the recipe I used it for, but now I have tons leftover.  I might freeze it because that's what my coworker does. (tweety)
I made this once... It was alright, makes a ton, and i would rather just add bell peppers, onions, and garlic to recipes instead of making this... makes too much (amymylove)
Sofrito con aji

Sofrito con cilantro and achiote

Sofrito con tomate

Sofrito with spices
I added the cumin, coriander, and paprika. Yummy! I didn't taste any on its own (can imagine what it tastes like), but it was a great addition to the Venezuelan beans. Oily, but there's no other oil in the beans. I made a portion of the recipe, but I can see how it would be good to make a big batch to have on hand. (AC)
Chorizo seitan sausages
Easy to make.  I made these to go in the Drunken Beans with Seitan Chorizo, but I had some extra sausages, so I froze them for later.  This is really convenient as long as you take the time to defrost them in the freezer before mealtime.  They have great flavor on their own...ate them sauteed in a little oil alongside Peruvian Potatoes with Spicy "Cheezy" Sauce. (kristinv)
These came out pretty soft, but not stretchy like raw gluten or anything. They're spicy, but not over the top, and go well as a fake meat in various things (so far, tofu scramble, taquitos, and pizza), and they have a pretty strong tomato flavor. (fb)
not that hard to make and very tasty.  I followed the recipe precisely.  I used the annatto-infused oil with grapeseed oil and crushed annatto seeds and used that.  (Tweety)
The taste is delicious but the texture is a bit too soft. I tried frying it in slices but I just felt like it wasn't firm enough. Anyone else have the same sentiment? (intheend)
I like them, but everyone is right about the texture - a bit softer than I would have liked, and I baked them for an extra 15 minutes trying to avoid this....I used chipotle seasoning instead of cayenne because I was out and it was extremely smoky and spicy - next time I'd try to tweek it a little to get the texture a bit firmer... (erinmonster)
Very good! I may like these even more than the chorizo from VB. (dannibazaar)
(made by oww) Delicious, really enjoyed it. (shelloid)
I agree that they were a bit soft, but they fried up nicely. I loved being able to vary the flavours and spice. Delicious! I have used it with the Potato-Kale soup (Caldo Verde). (blinknoodle)
I've made these twice now, awesome flavor, but i think they cook better if you make them into 8 sausages instead of 6... they don't cook  to the right texture in the specified time with 6 (amymylove)
Chipotle chorizo
Very good... not amazing but good enough to make again. (thirteenblackbirds)
Hot aji chorizo
This is the best seitan I've made! So good. I followed the directions using aji panca. I didn't measure the spices, and next time will add some more cayenne..or more heat. I used the annatto oil, which I love (it actually didn't stain my hands even with all the kneading). After first mixing, it really seemed to loose, so I added a bit more VWG. The measurement for the foil pieces is too big! I ripped mine in half, and that was plenty. Baked for 35, and planned to let them set until dinner, but P wanted some for lunch. They definitely didn't set out for 40 minutes, and were still warm, but great. I even liked it before sauteing (which I don't know that it needs). Flavor is good (just needs more spice), and the texture was great. P thought I bought them! Love. I think the texture might be better with the added VWG? Just a few tbs. (AC)
Steamed red seitan
I like this one better, and it might just be due to the hefty amount of ketchup in the ingredients. It's more savory and has a stronger flavor. I could eat it on its own, in a sandwich... pretty good stuff. I used it for anticuchos and saltado. (fb)
This has a "softer", less chewy texture than the seitan recipes I'm used to.  It was good, though!  And best of all, it's another easy recipe that you can prepare ahead of time and have seitan ready to go for a quick meal. (kristinv)
This was alright. I'm not a huge fan of the texture and wouldn't make it again. (intheend)
was quite pleased with how this turned out because it was very moist going into the steamer.  Like the reviewer above, it was a bit soft, but was good.  (tweety)
I read on PPK that someone else steamed it for an additional 15 minutes and that it improves the texture. I did that and I am in love with it ever since. (intheend)
Wow AMAZING!!!! I only took a bite out of one of the "steaks" since I am saving these puppies for empanadas tomorrow but WOW! One of my new favorite ways to make seitan!!! The seitan was a bit different texture-wise as I was kneading it but it worked out. TRY THESE!!! (amymylove)
very good seitan. i can't really say a whole lot b/c it was my first time making seitan, but i was really pleased with the result. i think i added more wheat gluten than it called for, and i steamed it for like 45 minutes (based on the suggestion above).   (thirteenblackbirds)
good, a tad bit on the soft side - very similar to the chorizo sausages, just less spicy....I halved the recipe, thinking it was going to make a ton and it really didn't - next time I'll make the full batch. (erinmonster)
This tastes great.  I steamed it for 45 minutes, per the reviews above, and the texture is good.  It's still extra moist though.  It was so wet while I was mixing it, I thought maybe I measured something wrong. (veggydog)
Made it because Amy made me, (from all her delicious looking pics on her blog,) Yep, its awesome....I let mine totally cool overnight in the fridge, and the texture was firm, not at all spongy, thank goodness!  I even made a double batch, used some for tacos, and some as breaded veggie nuggets. i steamed for about an hour, because I am lazy and I HATE spongy seitan, and it was perfect! (babysgotsauce)
Glad I finally had everything to make this, barely. I had to 1/2 the recipe due to low VWG, and had to use regular flour. I was afraid it wouldn't come out! It looked like it would be too bready, and too wet, but it came together. I tried to follow the directions closely. The flavor is great, and the color is beautiful. I also steamed for 45 minutes, and baked in the foil for another 15. It's 100% better after chilling, so don't skip that. Great as is, great fried and crispy. (AC)
I was very concerned when I made the dough as it was super super wet, but I persevered anyway.  Once cooked I loved the flavour and soft texture.  However on cooking it up in a sauce I found it did break down quite a bit.  I will be making this again but will either add more gluten flour, wrap it tighter or cook for longer to firm it up a bit.  I liked the addition of cumin, as I've never added that to seitan before. (shelloid)
These were okay. They did the job just fine, but by no means my favorite way to do seitan. I'll be trying the white ones soon, though. (andini)
I am reluctant to say that I did not like this at all. The texture was so awful to the extent that it nauseated me. Maybe I'll try making it again, increasing the steaming time. But I threw out this batch. Just plain...bad.  Then again, I'm not really big on seitan, I mush prefer tofu and tempeh. (dannibazaar)
Steamed white seitan
Eh, it's cool I guess. I think it could use a little more seasoning... maybe some soy sauce as the liquid, more herbs? It has a bit of a subtle flavor that, when used in another dish, it pretty much gets covered up. It gets pretty firm by being steamed, but I still prefer baking seitan in a water bath; steaming makes it a little gummier. I do appreciate, though, that it's a functional, quicker recipe, and doesn't use a partial can of beans like the sausages from Vegan Brunch.  (fb)
This is my favorite seitan!! It is now my go-to recipe. (intheend)
Amazing seitan but I like the Red Seitan better. (amymylove)
tastes like seitan....I made 2 big loaves instead of 4 and steamed for 45 minutes - this was firmer than the red seitan, and I almost think I liked it better.... (erinmonster)
My head must have been somewhere else during cooking time, because I pretty much messed this up. It actually came out pretty tasty, but I didn't adequately measure ingredients (which I don't feel comfortable doing with seitan), I didn't have the time to let it chill after steaming, and it ended up almost burning in my pot. That being said, it was easy to put together, and the flavor is pretty good. Texture will probably get better overnight, but it's not my favorite. The steaming method is not my favorite because I don't have a good steamer, and I never understand why she calls for such huge foil pieces! (AC)
Salsas and Condiementos
Cashew crema
This was okay on it's own but when it's on top of something it blends right in.  (intheend)
Ughhh this was so disgusting... I wonder if I did something wrong?!? I took a little taste and ended up throwing the whole thing out. Yuck! (amymylove)
Chimichurri sauce with smoked paprika
holy moses this is garlicky. It's a very strongly-flavored sauce all over, and very thick. I like everything in it (cilantro, garlic, parsley, etc), so it's good, and I don't think you need a whole lot to flavor something.  (fb)
I cut down on the garlic, because we just had the green sauce with is also really garlicky. I think I used 3 cloves..so still pretty garlicky. We don't normally like fresh parsley, but it works with everything else here. I don't have smoked paprika, so I used regular + a drop of liquid smoke. I added more red pepper flakes, because I wanted to use this in a soup to spice it up. I don't know that I would want to dip something in this (maybe), but it worked so well in a bean and veggie soup that I made. I thinned it down quite a bit with water. (AC)
Chocolate chile mole sauce (A oaxacan wannabe)
Very time consuming but it makes a lot so it's worth it. I grew up eating black mole imported from Mexico so I'm really picky. I liked this recipe and would make it again but I wouldn't say it's my favorite. But if you're not as discriminating as I am, I think you would really dig this. (intheend)
I didn't really like this. I'm pretty sure I got the proportions right, but I felt that there was (gasp!) too much chocolate. Not necessarily too much cocoa flavor, but it was too sweet. I used the Abuelita chocolate, so perhaps other brands are less sugary. Still, I would rather just use cocoa and then sweeten as needed. Also, this recipe makes a boatload of sauce.  (fb)
Classic roasted tomatillo salsa
Pretty good. Sweet-sour, easy to adjust spiciness. I made this with large tomatillos, but I probably would have preferred the small type... the large ones have a fruitier taste. Good recipe, but nothing too "omg!" about it. (fb)
Be careful with this one...you really need a broiler-safe pan.  I'm still trying to scrub all the burnt tomatillo juices off of one of my pans.  The salsa tasted really fresh and green, probably due to the cilantro.  Very yummy! (kristinv)
This is pretty good though not spicy enough for me (I used 3 jalapenos with seeds), I swear it tastes like it has lime in it but I guess that's how tamatillos taste? I give it 4 out of 5 stars but I probably won't hassle with making it again. (amymylove)
Roasted tomato salsa

Creamy avocado tomato salsa (Venezuelan guasacaca)
Yummy, yummy, yummy. This is not too, too different from a guacamole, but it's delicious. I didn't mash mine a lot, because I wanted to really taste the avocado. I love all the flavors, and used sriracha for the hot sauce. I used lemon juice and some white wine vinegar. No parsley, but cilantro. Will make again. (AC)
This is a bit closer to what I think of as guacamole. It's pretty well-balanced, so though I usually eat avocado-type things with salsa, it didn't need it here. (fb)
I really wasn't expecting much, other than a guacamole type salsa, but OMG the sum of these ingredients is equal to is parts because it came together so freakin' deliciously.  I used lime juice and not vinegar and cut back on the onions some and used cilantro and not parsley and used tabasco for the hot optional hot sauce.  Loved this. (tweety)
Fresh tomato salsa with roasted chiles

Dried chile salsa

Winter salsa

Green onion salsa
I was afraid this would be too oniony. I mean, look at the name. But it wasn't. Instead, it was waaay too vinegary. I should have added vinegar/lime to taste, but oh well. Definitely needs to be combined with guacamole or something mild, or may otherwise be ulcer-inducing.  (fb)
Green tomatillo sauce
A pretty regular tomatillo sauce. I thought it might be too watery, but it worked fine for the purposes of the potato-chickpea enchiladas. It would probably need to have less water to be a salsa or something though. (fb)
I usually make my own tomatillo sauce and decided to try this one. I did not like it at all but my family did- so I guess it was just me. (intheend)
I am in love with this stuff. I skip some steps though. I just boil the tamatillos and throw them in the blender with the rest of the ingredients (I did this the first time and the second time I looked at the recipe I realized I had missed steps) and it tastes perfect to me... Amazing as salsa as well! (amymylove)
Habanero melon papaya salsa

Peanut sauce (Salsa de mani)
For the "milk" I used some leftover light coconut milk, and I added some salt and cayenne. It came out pretty greasy... ok, it's peanut sauce, but the coconut milk might have actually been a bad idea, and maybe I should have avoided using the oil called for in prepping the onions. But, I liked it (just very heavy - it's thick!).  (fb)
this was just okay. i thought it mainly tasted too much of cumin and needed more flavors. i've only ever had asian-style peanut sauces, and maybe they are just my preference. i won't make this again. (thirteenblackbirds)
Pickled red onions
These are pretty good, kind of citrus-y flavored and not really onion-y. I have tried them on a sandwich and they were a good edition. I can't wait to try them as a taco topping. I also had them on nachos (with some Red Seitan and vegweb's melty cheese) and they were yummy. (amymylove)
Very citrusy, but other than the eggplant torta I made them for, I wasn't sure what else to do with them. (andini)
Pine nut crema
This is so delicious! It was about my favorite part of the whole meal. I was a little bitter buying pine nuts, because they are so expensive, and I've never loved them more than any other nuts, BUT the $6+ 1/2 cup was worth it for this. It gets much smoother than a cashew cream, and the flavor is perfect. I put lots of dollops on top of the spicy tortilla casserole, and had some leftover for topping. I tried to broil it, but my pine nuts got done before anything happened to the crema. I don't know if I love it that much more when it's baked, but I love it, period. Will make again. (AC)
Really good. The pine nuts add a nice richness normally absent from tofu, and because it's rich a little goes a long way. If pine nuts weren't so expensive, I'd probably use them instead of cashews for all 'cheesy' things because they went so well here. (fb)
Red chile sauce
This stuff is really good! I made it to go along with my tamales but yummmmm I wonder what else I can mix it in! (amymylove)
A bit different from the recipe because I used fresh garden chiles. I wasn't sure about the heat in them, so I removed the seeds in quite a few. I just sauteed them with the onions and stuff. I followed the directions otherwise, but added a splash of chipotle sauce. Yummy! Mine came out with just the right amount of heat, and the flavor is really good. (AC)
This was good even though we doubled the tomatoes by mistake. Deseeded the Ancho chilis so this wasn't spicy in the slightest! Worked well with the tamales. (blinknoodle)
Simple Latin tomato sauce
I made this to eat with the Farmer's Market tamales. I used canned stewed tomatoes, so it would up a little sweet. At first I was considering not adding the lime at the end, but I did, and I like that it adds a little bit (but not too much) of a tang. I think it depends on what form of tomato you use though... maybe if you use not-super-ripe fresh ones, it won't need it. Anyway, this seems like a pretty versatile sauce you could even use on pasta. Though it has cumin, it's not so strong that this couldn't go with anything. A whole recipe of this worked well for a half recipe of tamales.  (fb)
I used crushed tomatoes and I loved the texture. The taste goes so well with the pupusas. I have some left over that I'm going to put on top of some fried tofu. (intheend)
So good, so green dipping sauce (Green aji sauce)
This sauce was pretty awesome! I used it as a dip for my new batch of Sweet & Spicy Seitan-Potato Empanadas (As advised by Terry). I added probably doubled the vegan mayo cause I love my sauces creamy. This also makes a yummy salad dressing! I would also wait to add the water to make sure you really need it. (amymylove)
soooo delicious!! my husband and I loved this. i didn't add the cilantro or water, and probably added more lettuce and more mayo (wasn't measuring).  i can't believe how easy it is to make this sauce! (thirteenblackbirds)
This is the most vibrant green! I put it in my vitamix and it looked awesome on top of the mashed potato pancakes. The taste is perfect also. (intheend)
Really good! It's surprising that something mostly made of... lettuce... can be so tasty. The seasonings are spot-on. I used most of it as a salad dressing, which is weird, using lettuce as a dressing for lettuce, but it's tangy & herby so it works. The lettuce gives it a very "fresh" taste. (fb)
Made this for the empanadas. It's good! Nice and fresh and easy. I used 1/2 a large/hot jalapeno. It tasted spicy when I first tasted it, but then wasn't really that spicy over all..could have used more. I didn't add any extra water. My mom said she thought the romaine brought the freshness down a bit, but I liked it. I might have added a bit too much. I'd make this again. (AC)
Spicy salsa golf

The only guacamole recipe I ever make
I was slightly skeptical when I made this, because it doesn't have any garlic! I usually make my guac with garlic, and no onion, but this actually came out tasting quite similar. I used 1 jalapeno, and it was spicier than I wanted for guac. Pretty tasty, but I'll use my regular recipe. (AC)
I used 3 smaller avocados instead of 2 regular, didn't add the full amount of lime or salt, and it came out pretty limey/salty. Next time I'll just add to taste. Yeah, like any guacamole recipe, it's guacamole... pretty much always should be made to taste, right? (fb)
Like AC I was skeptical of a guac that doesn't contain garlic, as I always always add it.  But it came out good without it, not great though, just good.  I liked the addition of cilantro, which I don't usually add to guac.  May use again, but would add a bit of garlic or garlic powder. (shelloid)
Smoother guacamole

Peruvian seitan and potato skewers (Seitan anticuchos):

Wow this recipe is flippin' fantastic! I included all veggies that were optional (Red bell pepper, onion, and small waxy potatoes) and because of this, I thought the recipe could use a little more marinade for the potatoes, but it was still to die for! I also don't have a barbecue so I just broiled these puppies for 10 minutes, flipping them halfway. I plan on making these again ASAP! (amymylove)

Pics coming soon! Photobucket is down :(

word. that is some good food.

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Salvadorian slaw - I hate slaw but this is just kick ass. I will be serving this at my next BBQ.

Pupusas stuffed with black beans and plantains - I used daiya in the filling and am so glad I did! I've had pupusas preveganied and these where SO much better! Everyone was raving about how delicious these are. I already have other fillings lined up to try. I watched this video just to see how they are shaped and it worked out great: http://www.youtube.com/watch?v=cY2tQjH3vhk

Simple latin tomato sauce - I used crushed tomatoes and I loved the texture. The taste goes so well with the pupusas. I have some left over that I'm going to put on top of some fried tofu.

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Here are the Peruvian Potato and Seitan Skewers:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4848.jpg

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4850.jpg

Tonight I made the "Zesty Orange Mojo Baked Tofu" and "Cilantro-Lime Rice"

Zesty Orange Mojo Baked Tofu:

I thought the "Zesty Orange Mojo Baked Tofu" could have gone a little easier on the orange peel (I googled it and 1 orange zest equals about 2 tablespoons, I think only 1 tablespoon would have been better) but other than that it was delicious. I also grated the garlic because to me, it is much easier than mincing it or chopping it small. (amymylove)

Cilantro-Lime Rice:

This is the second time now than I made the "Cilantro-Lime Rice" and this is a recipe I will be making often. I think 20 minutes cooking time is far too long. 15 would be better as my rice was a bit dry. I still needed the added salt, even though I used veggie broth, maybe the broth cubes I have aren't that salty compared to other brands, I dunno. I also doubled the amount of green onions and cilantro and added about a teaspoon of garlic powder to the recipe. (amymylove)

Pics:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4860.jpg

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4864.jpg

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4863.jpg

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Looks good, Amy!

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Latin Baked Tofu
This was tasty and easy to prepare.  I would have liked the tofu to be a little firmer, but it's OK as is.  I used half the oil called for.  I'm not even sure that much was needed.

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Pineapple raisin sweet tamales - I've grown up eating homemade sweet tamales and I guess they've never had anise because I absolutely hated it in the tamales. The tamales themselves were perfect though- just like how my family would make them so I do plan on making this again but omitting the anise seeds next time.

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Costa Rican Refried Rice and Beans (Gallo Pinto):

I really loved this rice dish! The flavors were awesome... The vegan worchestire and liquid smoke make for an amazing rice recipe. (amymylove)

Gallo Pinto and Purivian Seitan Skewers (Sans Potato):

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4912.jpg

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Annatto infused oil:
Very purdy color! It made my rice purdy as well. I do agree with AC that it stains things so be careful but I thought it was very easy to make.(amymylove)

Classic roasted tomatillo salsa:
This is pretty good though not spicy enough for me (I used 3 jalapenos with seeds), I swear it tastes like it has lime in it but I guess that's how tamatillos taste? I give it 4 out of 5 stars but I probably won't hassle with making it again. (amymylove)

Potato chickpea enchiladas with green tomatillo sauce:
OMG amazing! I left off the cashew crema though because it's sick, the enchiladas were wonderful without it, will make again!!!

Green tomatillo sauce:
I am in love with this stuff. I skip some steps though. I just boil the tamatillos and throw them in the blender with the rest of the ingredients (I did this the first time and the second time I looked at the recipe I realized I had missed steps) and it tastes perfect to me... Amazing as salsa as well! (amymylove)

Yellow rice with garlic:
Yummers! I added extra cilantro, this dish is really easy and beautiful too! I think she got the cooking time correct on this rice dish. (amymylove)

Mojo oven roasted seitan:
Freakin amazing I love the marinade! Will make again! (amymylove)

Pictures:

Annatto infused oil:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4869.jpg

Classic roasted tomatillo salsa:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4965.jpg

Yellow rice with garlic and Mojo oven roasted seitan:

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4971.jpg

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4974.jpg

http://i325.photobucket.com/albums/k397/amymylove/vegweb/100_4976.jpg

I have the pics of the Enchiladas on my blog: http://veganluvies.blogspot.com/2010/09/viva-vegans-potato-chickpea-enchiladas.html

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Steamed red seitan - This tastes great.  I steamed it for 45 minutes, per the reviews above, and the texture is good.  It's still extra moist though.  It was so wet while I was mixing it, I thought maybe I measured something wrong.

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Steamed red seitan - This tastes great.  I steamed it for 45 minutes, per the reviews above, and the texture is good.  It's still extra moist though.  It was so wet while I was mixing it, I thought maybe I measured something wrong.

no it will be wet when you mix it... if you need it really well for 3 minutes the gluten will change form! totally agree on the extra steaming... definitely needed

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I made the red seitan because Amy made me, (from all her delicious looking pics on her blog,)
Yep, its awesome....I let mine totally cool overnight in the fridge, and the texture was firm, not at all spongy, thank goodness!  I even made a double batch, used some for tacos, and some as breaded veggie nuggets.

i steamed for about an hour, because I am lazy and I HATE spongy seitan, and it was perfect!

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I made the red seitan because Amy made me, (from all her delicious looking pics on her blog,)
Yep, its awesome....I let mine totally cool overnight in the fridge, and the texture was firm, not at all spongy, thank goodness!  I even made a double batch, used some for tacos, and some as breaded veggie nuggets.

i steamed for about an hour, because I am lazy and I HATE spongy seitan, and it was perfect!

LOL yay! I'm glad you liked it!

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Peanut sauce (Salsa de mani) - this was just okay. i thought it mainly tasted too much of cumin and needed more flavors. i've only ever had asian-style peanut sauces, and maybe they are just my preference. i won't make this again.

Eggplant torta sandwich - I really enjoyed this.  It was an exciting combo of ingredients and I liked putting eggplant in a mexican dish.  I didn't bother with the jalapenos and used shredded green cabbage for the lettuce.  The chipotle mayo was especially good. it was a bit time consuming to put it all together.  will make this one again.

Braised Brazilian shredded kale - this is a good quick side dish.  the liquid smoke definitely was the strongest flavor, but it wasn't overwhelming. not my favorite kale dish but very good and i'll probably make it again.   

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Zesty orange mojo baked tofu - This has a heavy orange taste but I was loving it! I could see this going into a wrap or a sandwich. I didn't use all the oil recommended as I felt it would be excessive. I used half of it (I think that was 1 1/2 tbsp) and it came out just fine.

Rice with pigeon peas - I liked this but I wasn't blown away or anything. It smelled so good in the oven I thought this would be something I would rave about but nothing really stood out. Definitely make sure you use it in the type of baking pan she recommends. I decided to make it in my cute retro pyrex dish and I ended up having to crank the temp up to 400 to cook it through.

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Pan-fried tempeh with sofrito - On a whim I bought a block of tempeh even though I generally don't like it. I used it in this recipe and it kicked ass! I used vegetable broth instead of wine but it was still so tasty. The tempeh really absorbs the sauce.

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Pan-fried tempeh with sofrito - On a whim I bought a block of tempeh even though I generally don't like it. I used it in this recipe and it kicked ass! I used vegetable broth instead of wine but it was still so tasty. The tempeh really absorbs the sauce.

yesss! i have a block of tempeh sitting around for the same reason... i think i'll make this :)

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zesty orange mojo baked tofu -- Unlike intheend, I thought the orange taste got lost, but I did cut down the orange zest as one reviewer suggested. I made a double batch of this and I thought squeezing all those oranges (and limes!) was a lot of work for little payoff since the citrusy taste got lost. I really like the method she uses of baking the tofu halfway and then pouring the marinade over, because I can mix up the marinade while the tofu is in the oven. This gives me a head start on cooking the tofu, and it means dinner is on the table sooner.  However, even though she doesn't use that much more oil than other baked tofu recipes, I think the oil in the marinade separates more easily and the tofu can seem oily and greasy in the end. (This is true for the Latin Baked tofu too). DH liked it so will probably make again.

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I have made a few recipes:

Chorizo seitan sausages - I agree that they were a bit soft, but they fried up nicely. I loved being able to vary the flavours and spice. Delicious! I have used it with the Potato-Kale soup (Caldo Verde).

Potato kale soup with sizzling chorizo - Delicious. The chorizo really brings it up a notch. I love how healthy and filling the soup is. Next time, I will finely shred my kale though. I added around 3/4 lb to use up my kale and it worked out fine.

Savory orange rice, Brazilian style - I used orange juice from concentrate so I don't think the flavour was as intense as it should have been. After sauteing the onion and garlic, I must admit I threw everything into my rice cooker for good results. Mild orange flavour only.

Portobello feijoada (Brazilian black bean stew with portobello mushrooms) - I got the courage to make black beans from scratch, and I am so glad I did. The beans turned out perfectly although it took 2.5 hours. As such, my timings were a bit off and I couldn't add the beans in early enough. It was still fine, although next time, I would wait until the beans are almost done before starting the feijoada. I agree that the portobellos were not very prominent. Next time I would add more. Very tasty. 

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Gallo pinto - I used red beans from Venezuela.. mmm. They are fabulous in this dish. I also made sure to use the salsa lizano and was glad I did. This dish isn't strongly flavored and pairs wonderfully with some avocado slices on top.

Chimichurri baked tofu - fb was right about this dish, it's a dish that is heavily flavored but it wasn't overpowering when I served it along side gallo pinto. Even though it's strong, I really enjoyed it and wouldn't change anything about it.

Seitan saltado - Straight up, this dish blew me away. Potatoes and seitan in a sauce with a little kick totally rocks. The only thing I did different was to use veggie broth instead of wine since I don't have any.

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Seitan saltado - I had red seitan in my freezer ready to go and was intrigued by the above review and thought I'd give it a try.  I agree, this dish is freakin' good.  Probably nowhere in this town is aji amarillo paste so I just used a jalapeno.  Otherwise I was faithful to the recipe.  I did not follow her serving instructions and instead mixed the potatoes in with the seitan mix at the very end.  My only complaint is that it called for six tablespoons total of oil and I wished I'd cut that in half.

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs601.ash2/155387_1519772633092_1197836956_31179328_4465647_n.jpg

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