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The Unofficial "Other Cookbooks Not Listed" Thread

I thought I would start a thread for recipe reviews of cookbooks that don't have a thread, and probably don't need a thread. 

So if you are using older cookbooks, or cookbooks without a thread, I'd love to hear from you here. 

More from Vegan Lunchbox Around the World:

Tofu Char Sui-The book says to bake it at 450 for 20 min., and the sauce was burning onto the pan and smoking. I took it out after about 10 min., and they were def. done. Next time I will bake them at 350. We all really loved the flavor, though.

Teriyaki Green Beans-Really yummy! Came together quick and easily. It's something I will make again.

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From World Vegetarian  - I made "collards with asafetida" and enjoyed it a lot.  Basically it's curried collards, with asafetida, corriander, tumeric, curry powder, cumin and chilies.  I added some curry leaves.  A nice way to jazz up some greens.

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From Vegan Lunchbox Around the World:

Grilled Vegetable Stromboli-yummy, and I was so proud I actually made bread! Came together pretty easily, except I had to add quite a bit of flour to the dough. It was way sticky, even runny at first. But It came out great, not overly chewy or anything. I'll make it again, everyone liked it.

Moroccan Tagine-I made it in the crokpot, which made it the easiest dinner ever. I subbed dried apricots for the raisins, which I love, love, loved(the apricots, not raisins), and will add more next time. It made a ton, so I'll half it for next time, but I plan on making it again for sure.

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I can't bear the fact that "The Art of Tofu" by Akasha Richmond doesn't have its own thread.  It came out a few years before the rise in popularity of the recent wave of vegan cookbooks.  It is a slim volume with beautiful photos. I have tried at least 50% of the recipes in the book and they have all been very good (ex., the much beloved chocolate chip recipe in VWAV is exactly the same as Akasha's, except she puts a tiny bit of whole wheat flour in hers).

I think what has held this cookbook back is that AR developed it with Mori-Nu, and while it is fine for baking, no one really wants to be eating too much of that stuff as is (but it is very handy if you live in a place or are travelling to a place where it is hard to get fresh tofu). Almost all the entree recipes use freeze and thaw to get over the flimsy texture problem (except desserts). One could also just substitute the regular Chinese style tofu.

If you come across this book at the library or the bookstore, it is worth checking out.

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jkl, I've seen the Art of Tofu around for years, and don't know why I never bought it, since I'm a tofu loving freak.

From Vegetarian Times Low Fat Fast & Pasta - Middle eastern tomato stew - lives up to the fast idea, very quick and easy to make.  Very heatlhy too.  Nice mix of spices like cardamom, cinnamin, and cumin....the addition of raisins, lemon zest and fresh mint make this a tasty winning combination.

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From Moosewood Restaurant Low-fat Favorites - curried potato and cabbage roll ups....very good.  I never met a whole grain tortilla that cooperated but these held up o.k.  It called for a strange way of cooking them...you cook the filling, wrap and then put them in the oven, lay a damp towel over them and then tightly cover with tin foil.  This actually helped moisten the torillas to the point they didn't break apart on me.  I added some cumin seeds, and corriander because I like those ingredients in my curry.  I enjoyed these a lot.  Ate three of them.....:)

This is a pretty mammoth cookbook that I've had for over 10 to 12 years.  It was a birthday gift and is not vegan and even has fish recipes, so I rarely gave it look.  Too bad because there are plenty of vegan recvipes there.  I've bookmarked some recipes and  I'm going to try some as my farm share from the CSA is starting up this weekend.

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Tweety, I have been told by other Moosewood fans that tofu works very well in those fish recipes.

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The Compassionate Cook or "Please Don't Eat the Animals!" (circa 1993!), authored by "PETA and Ingrid Newkirk"- I still use this book- there are a few sound comfort food dishes that I continue to make to this day including:

Robin's Pot Pie-A really good pot pie recipe that I LOVE (vegetables and seasoned tofu in a 'chickenless gravy).  I make the pot pie mix, put it in a casserole dish covered with mashed potatoes (rather than bother with a pie crust).  Or, simpler yet, make the pot pie mix and serve over a baked potato or with pita bread.  I usually add more nooch than called for, too, because it's heavenly.

Sweet and Sour Tofu with Vegetables- Quick and Easy.  Oh- and it's really good.  Great served over rice.

Simply Delicious Vegetable Fried Rice- Vegetables and Tofu cooked in peanut oil.  It really is delicious!

Streusel Coffee Cake- Very easy to make.  A winner with carnivore co-workers.

Tofu Cacciatore- Cubed tofu in a mushroom/white wine/tomato sauce.  Excellent over pasta.

Not all of the recipes recipes have tofu by any means.  I guess I just gravitated toward the tofu recipes; this was probably the first book that helped me to figure out to do with the allmighty tofu!

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Thanks jkl, I'll remember that and won't skip over those recipes.

From Moosewood Restaurant Low-Fat Favorites again I made:

Giambotta - a hearty Italian stew with eggplant, zucchini, potato, fennel bulb, tomatoes, onions, garlic and fresh basil.  Basil being the onlly herb or spice...the veggies coming together for all the flavor...I added some crushed red pepper at the end for some heat.  This was most excellent.

Broiled portabella mushrooms - This was a quick and easy way to make broiled portabellas...it has miso, balsmic vinegar and olive oil.  When I took them out though it was so smoky my smoke alarm went off.  But they were excellent.

Italian tomato basil dressing - Very good.  I like that it's fresh and fat free.  It has sun dried tomatoes, tomato, garlic, fresh basil and balsamic vinegar. 

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Continuing with the love affair with Moosewood Restaurant Low-Fat Favorites Ukrainian beet and bean stew - I love beets and often eat them raw in salads and rarely cooked, so this was a nice treat.  It has beets, potatoes, cabbage, carrots, celery and onions. Dill and caraway seeds give it a nice flavor and a touch of vinegar gives it tad bit of tart. 

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wow tweety lookssss amazing!

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Thanks amy!

Another pot of veggies from Moosewood Restaurant Low-Fat Favorites - Mediterrian Stew - it's veggies simmered in a cup of red wine which gives it a great taste.  The herbs are oregano and basil.  It has cannelini beans.  Yummy!

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Japanese Cooking: Contemporary and traditional

Rice bowl with "chicken" and "eggs" - This dish taste just like the one I used to eat when I was an omni. It is so delicious! Instead of using seitan, I used a frozen half of "chicken" I scored at an Asian store. I also added the optional tumeric to make the silken tofu look yellow. This was very easy to make and it was so nice to have this again.

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From Vegan Lunchbox Around the World

Baguette with Roasted Red Pepper Sauce- This is such good picnic food, it travels well, and everyone loves it. The raw garlic adds just the right amount of umph.

Huli-Huli Tofu- It was OK, but I'd rather just stir some pineapple into some Sweet Baby Ray's bbq sauce. I won't make it again, probably.

Aloha Sweet Potatoes- Simple, healthy, kid-friendly, and good. A really nice side dish.

Chocolate Babka Muffins- These are so awesome! Everyone loved them. You could use the same method to make cinnamon roll muffins, too. I will be making these this holiday season, for sure.

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From Color Me Vegan

Double Chocolate Mint Granita - This was fantastic! I admit, I made it a double chocolate COFFEE granita, but still. It was rich tasting and delicious, yet I don't feel too "guilty" eating it. Love it.

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From Color Me Vegan

Double Chocolate Mint Granita - This was fantastic! I admit, I made it a double chocolate COFFEE granita, but still. It was rich tasting and delicious, yet I don't feel too "guilty" eating it. Love it.

That's on my Wishlist...I'll probably get it with my Xmas gift certificate that I get annually from my parents for Amazon. 

I'm interested in your thoughts.

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From Color Me Vegan

Double Chocolate Mint Granita - This was fantastic! I admit, I made it a double chocolate COFFEE granita, but still. It was rich tasting and delicious, yet I don't feel too "guilty" eating it. Love it.

That's on my Wishlist...I'll probably get it with my Xmas gift certificate that I get annually from my parents for Amazon. 

I'm interested in your thoughts.

I really like this cookbook a lot. It is such an interesting concept...all of the recipes are organized by colour. Each chapter explains all of the health benefits of eating by colour...it's really cool. Plus all of the recipes are really nice, fresh, and wholesome. You'll really like it :)

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Thanks.  I'm forever telling people to eat a wide variety of colors for health.  Looking forward then to this book.

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Back again to Moosewood Restaurant Low-Fat Favorites  this is Carbonada - a hearty Chilean soup made with seitan and potatoes and seasoned deliciously with veggie broth, white winae, dill, oregano and paprika with lemon juice stirred in at the end.  Very nice and filling on a cold day.  I used seitan I made using a recipe from La Dolche Vegan.

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From  Moosewood Restaurant Low-Fat Favorites 

Caribbean pigeon pea salad - Excellent.  I got a sense of deja vu making this, like I've made it before, which is rare that I make a recipe twice.  (Maybe I should look back on this tread and see if I've reviewed it.)  Anyway, it has brown rice that has a little annatto oil, thyme and garlic cooked in with it.  The dressing is purred tomato, garlic, lime juice, cider vinegar, thyme and allspice.  Mixed with veggies and Spanish olives. 

Tuscan beans with sage - Excellent dish that's quite simple and superfast to make.  It has fresh sage, garlic, tomatoes, lemon juice and cannellini beans....that's it.  Love the simplicity and ease, and it tastes great.  Served over whole grain pasta.

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