The Unofficial "Other Cookbooks Not Listed" Thread
Posted by Tweety on Jul 27, 2010 · Member since Jan 2003 · 3135 posts
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.
I'll start with a simple but good recipe from The Vegetarian Lunchbasket - Golden Tofu Nuggets.
Equal parts nooch and cornstarch, with a little salt and pepper is all this takes. Put in a plastic bag and shake, then fry in some canola oil. Was very good with bbq sauce and tartar sauce. Nooch lovers would like this.
This is from the mammoth cookbook How to Cook Everything Vegetarian which I bought on a whim just prior to becoming vegan. It's not a vegan cookbook, but full of vegan recipes and options. I confess to not using it much because I have vegan specific books I like better. What I do like about it is that when I have something I need to use up, say something from the CSA, I check out the index and find some good ideas. For example, I had a head of cauliflower to use up and I found the recipe "Baked Chickpeas with Fresh Cheese" and decided to go for it.
This is an Indian dish using paneer cheese, and I've seen elsewhere where vegans substitue tofu chunks and that that's what I did. It has chickpeas, tofu, and cauliflower. The sauce is an Indian tomato creamy sauce that he suggested vegans use coconut milk for the cream in the recipe. It was amazing. I had trouble not devouring the whole thing. The recipe called for a lot of butter, which Indians would use ghee, and which I used Earth Balance, but cut the amount in half and didn't miss it.
Tweety that tofu looks amazing! I think I just might try it!
omg *drool* They look great!
Sorry if this is a stupid question, but what is Nooch? ???
I've never heard of it.
Sorry if this is a stupid question, but what is Nooch? ???
I've never heard of it.
Nutritional yeast.
This is from the mammoth cookbook How to Cook Everything Vegetarian which I bought on a whim just prior to becoming vegan. It's not a vegan cookbook, but full of vegan recipes and options. I confess to not using it much because I have vegan specific books I like better. What I do like about it is that when I have something I need to use up, say something from the CSA, I check out the index and find some good ideas. For example, I had a head of cauliflower to use up and I found the recipe "Baked Chickpeas with Fresh Cheese" and decided to go for it.
This is an Indian dish using paneer cheese, and I've seen elsewhere where vegans substitue tofu chunks and that that's what I did. It has chickpeas, tofu, and cauliflower. The sauce is an Indian tomato creamy sauce that he suggested vegans use coconut milk for the cream in the recipe. It was amazing. I had trouble not devouring the whole thing. The recipe called for a lot of butter, which Indians would use ghee, and which I used Earth Balance, but cut the amount in half and didn't miss it.
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs218.snc4/39261_1386946992534_1197836956_30899194_4407727_n.jpg
I'm extremely interested in this Indian tomato sauce you speak of....is it something you would mind sharing with me? I'd really like the whole recipe, but I don't wanna be annoying....it looks delicious!
Not a pest at all. I'll PM you since I'm probably not allowed to post it here.
Sorry if this is a stupid question, but what is Nooch? ???
I've never heard of it.
Nutritional yeast.
Oh okay! Thanks. :D
From the cookbook The Accidental Vegan
Enchilada pie - I liked this because you just lay out the tortillas instead of rolling them with ingredients. The instructions were for making your own beans and cooking some of the ingredients along with the beans, but I used canned and sauteed the veggies. She has her own recipe for faux cheese but I used Daiya. The recipe called for homemade salsa which I made. Her recipe called for ancho chilies which I couldn't find and I used jalapenos instead. It also called for red wine vinegar which seemed wrong to me and I subbed with lime juice.
Beside it I made Collard Greens with Ginger and Tomato - which is more Indian style than Latin, but was very good.
This is from the magazine Vegetarian Times - which I subscribed to four about 15 years or longer....I once let it lapse, but got a two-year script for $10 and renewed again. I have a deal that since I subscribe, I will make at least one recipe per issue.
This is a simple, mostly raw dish of marinated cauliflower...made with a marinade of lemon juice, dijon mustard, garlic, olive oil. It also has fresh parsley and red bell peppers. I'm thinking some crushed red pepper might be good.
Vegetarian Times - Spicy Tofu.....very good...just a tad too sweet...it calls for siracha, maple syrup, soy sauce, and toasted sesame oil....it's tossed at the end of cooking with a little mayo and onions. The mayo was a unique thing to me, as I've never used it in Asian cooking, although I do know the Japanese like mayo. I served it on buckwheat noodles, alongside a little pickled ginger and kimchee.
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs171.snc4/37884_1389730742126_1197836956_30905140_2185095_n.jpg
Vegetarian Times - Spicy Tofu.....very good...just a tad too sweet...it calls for siracha, maple syrup, soy sauce, and toasted sesame oil....it's tossed at the end of cooking with a little mayo and onions. The mayo was a unique thing to me, as I've never used it in Asian cooking, although I do know the Japanese like mayo. I served it on buckwheat noodles, alongside a little pickled ginger and kimchee.
dude i want that recipe!!!
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs171.snc4/37884_1389730742126_1197836956_30905140_2185095_n.jpg
Done Amy...check your messages. Post your review here. In sending you the message I realized I used too much maple which accounts for my complaint of it being a tad too sweet.
Thanks for the recipe Tweety I will try to make it this week :)
From the book This Crazy Vegan Life by Christiana Pirello
I'm not sure what made me by this book. I think I got it at the grocery store on a whim thinking "how cool is it that the grocery store has vegan books!". It's part cookbook and part why be and how to be a vegan. It has about 100 pages of excellent information on veganism for the beginning vegan. It also includes menu plans for health and weight loss. I think I got it last year when I was converting and maybe needed some encouragement...but I never read it.
I made the lentil soup with greens. It called for escarole which the stores don't have, so I used mustard greens (no kale in the store either). It was good. Pretty basic recipe. I love lentils and they are so good for you. I used a couple of Maggi veggie cubes along with the water. I had to add more water than was called for.
I also made quinoa tabouli with avocodo - pretty good. It's your basic tabouli recipe with the addition of avocado, cucumber, roasted red bell pepper.
http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs126.ash2/39622_1391567988056_1197836956_30911301_3056368_n.jpg
This is from the mammoth cookbook How to Cook Everything Vegetarian which I bought on a whim just prior to becoming vegan. It's not a vegan cookbook, but full of vegan recipes and options. I confess to not using it much because I have vegan specific books I like better. What I do like about it is that when I have something I need to use up, say something from the CSA, I check out the index and find some good ideas. For example, I had a head of cauliflower to use up and I found the recipe "Baked Chickpeas with Fresh Cheese" and decided to go for it.
This is an Indian dish using paneer cheese, and I've seen elsewhere where vegans substitue tofu chunks and that that's what I did. It has chickpeas, tofu, and cauliflower. The sauce is an Indian tomato creamy sauce that he suggested vegans use coconut milk for the cream in the recipe. It was amazing. I had trouble not devouring the whole thing. The recipe called for a lot of butter, which Indians would use ghee, and which I used Earth Balance, but cut the amount in half and didn't miss it.
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs218.snc4/39261_1386946992534_1197836956_30899194_4407727_n.jpg
Delicious! I tried to take a picture with my phone, but it sucked (Andy has the good camera) - and somehow I forgot the tofu, but I enjoyed in nonetheless! I did double the spices though because I used way more than a 1/2 cup of coconut milk. Thanks Tweety!
I'm glad you liked it EM. I'm sure it was good without the tofu.
Again from This Crazy Vegan Life - polenta with sauteed broccoli rabe. Very good. Nothing earth shattering as it's pretty standard fare, but still good. She called for five cups of water per one cup of dry polenta and that seemed way wrong to me. I used 3:1 and it came out fine, five would have been soupy and wrong.
One the side is a date-tamarind chutney from the book The Accidental Vegan - very easy to too...simmer some dates and ginger and when done stir in some tamarind concentrate. Sweet and sour...yummy.
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs279.snc4/40295_1392620734374_1197836956_30914547_72541_n.jpg
This is from the amazing cookbook World Vegetarian - which is not a vegan cookbook, but has tons of vegan recipes, and recipes that can be veganized. I like it because it's grouped by veggie type in one chapper of the book, with different recipes that use a particular veggie. For example if I'm in the mood for broccoli or have extra broccoli, the broccoli recipes are all grouped together and I can decide quickly what to cook.
I had some extra potatoes, so I made this Potato and mushroom stew. It used thyme and rosemary for spices, and instead of water used one cup of white wine. Fabulous!
I had some leftover polenta from the dish above and fried it in olive oil, an idea I got from this book, and dished the stew over it. Loved it.
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs227.snc4/38709_1395522086906_1197836956_30922853_4451723_n.jpg
Guess I'm done with the Isa and Terry mini-challenge for now and back to my own challenge of using my underused cookbooks.
I made a recipe from the cookbook Moosewood Restaurant - Low-Fat Favorites Caribbean Pigeon Pea Salad - This was very very good. The dressing is purreed fresh tomatoes, garlic, lime, cider vinegar, olive oil and thyme. Very tasty. My issue is that it probably would make a better side dish. I used it as a main course and ate two big servings and am still hungry.
This cookbook isn't vegan and even has a chapter on fish, but there are plenty of good vegan dishes to try. It was a birthday gift when it was published in 1996, back when I was ovo-lacto.
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs253.snc4/39974_1413305451479_1197836956_30969985_6837347_n.jpg
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