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Vegan Brunch Recipes (by Isa Chandra Moskowitz)

Isa's latest book, Vegan Brunch, is now out!!!  She's posted several sample recipes on her site.  Here's a link to them:  http://www.theppk.com/vegan-brunch.html

Let the reviews commence!

I think it would be better made with cashew butter. The raw cashews are just too crumbly and dry for me, even though I soaked them.

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Red Flannel Hash-
Pretty basic recipe. Unfortunately, I found out I don't like beets too much, but I could still eat it. The combo of liquid smoke + iron skillet is pretty cool.

Bagels-
I made these using bread flour instead of all purpose, and still added the gluten. I didn't figure out that "1 1/4 oz yeast" meant a quarter ounce packet, and so I looked it up on a conversion table for yeast, and it wound up being several tablespoons... so I assumed it meant a packet, and used a scant tablespoon (I have bulk yeast). My bagel dough doubled in an hour (the recipe says it won't rise much - this is a lie!) and I had to re-add my toppings after boiling. Also, I mixed/kneaded the dough by hand, and I couldn't get it totally smooth (some bagels were ugly), but it worked fine (in case anyone else doesn't have some fancy dough hook). Anyway, they baked well, they freeze well, and they're quite chewy. Maybe even too chewy (maybe I shouldn't have added the gluten considering I used bread flour). Nah, not too chewy.
I also used some dried onion and garlic as a topping - it burns a little bit in the oven - it might be better to soak it in some water first.

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Basic Tempeh Scramble: This is a simple, yet delicious recipe. I followed the recipe completely, using fresh thyme instead of dried, and spinach leaves in place of the chard. The only thing this recipe needed was some acid. The juice of half a lemon did the trick. Will definitely make this again.

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Polenta Rancheros--Love this!  I've been wanting to make this recipe ever since I got this book, and today I finally made this for a late lunch.  I love the creaminess of the polenta, my favorite part of this dish (Because I love the creamy style polenta in this dish, I only made a half batch of the polenta.  I'll then make another half batch for the leftover beans.  The leftover polenta that does get refrigerated and firms up is great sliced, fried, and dipped in marinara, though.).  The bean mixture is like a saucy black bean chili.  The combo of the polenta and beans, along with all of the toppings (green onions, tomatoes, guacamole, and cashew sour cream) is fabulous.  I'll definitely be making this dish again.

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Hi willwolf! I've been eyeing that recipe. I will definitely make it a top priority now that you've raved about it.

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Hey, sb!  If/when you make the Polenta Rancheros, I hope that you enjoy it.  I really liked the combo of flavors.  The optional Cashew Sour Cream, I'd say, is the least tasty element of the dish.  I was expecting something more.  I may change it up a bit next time, perhaps using lemon juice rather than the red wine vinegar.  I thought it would be a little tangier than it came out.  It was still fine in the dish with all of the other elements, though.  I may tinker with the bean mixture, as well, next time, making it my own, but that's how I roll; I like to change things up.

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Tofu Omelet w/Sausage & Peppers  used the Cherry Sage Sausages in this.  i really liked the flavor of the omelet part, but i can't say how it compares to an actual egg omelet because i've never had one.  i really enjoyed the textures of this dish.  will make again. :)

Raised Waffles  my husband liked these, but i thought it was too much work for something that tasted so greasy (in all fairness, i think my taste buds are oversensitive to oil, though).  i was disappointed because i used to nummy down on the yeasted waffles my dad would make for weekend breakfasts. will not make again.  :(

Cherry Sage Sausages  interesting and unexpected flavor combo.  used them in the omelet.  i should have chopped the cherries more finely.  will make again. :)

Italian Feast Sausages i really enjoyed these.  super easy to throw together.  had them both as sausage in buns and what not and in marinara sauce over pasta.  tasty both ways.  will make again.  :)

Smoked Almond Gravy so so tasty.  this stuff is awesome.  i was searching my kitchen for things i could put this on so i wouldn't drink it.  my favorite so far :)>>>

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Shiitake Dill Frittata
Tastes just like the name. More tofu-y than the quiches, prolly because it has no cashews. If you want tofu + mushroom + fresh dill, here's your thing, otherwise, move on (I was on the fence about it).
Courico Tacos with Grilled Pineapple Salsa
(I didn't make the salsa) Interesting and sweet. Unique blend of flavors. Oh, and I used TVP, not soy curls. My boyfriend didn't like it at first, but it grew on him. Good with lots of cilantro.
Ethiopian Crepes
I didn't make the crepe component, and so it was a pretty hearty stew. A sweet-sour kind of curry dish of lentils... I didn't realize how much tomato was involved until I made it. I like the addition of the typical sweet spices.

Perfect Pancakes
Perfect within reason - they turn out, and are a bit sweet. It's tough for me to change my regular recipes though, so I think I'm going to stick with the pancakes from this site even though these were good.

Creamy Avocado Potato Salad
Quite heavy. It's a cool idea, but when it comes down to it, I think I'd rather have guacamole and vegenaise-based potato salad. Still, a nice idea if someone hates vegenaise/is allergic to something in it.

Poblanos Stuffed with Coriander Seeds and Mushrooms
Just made these, and they're pretty ok. I'm not a huge mushroom fanatic, I just kind of like them, so maybe that's why I'm not all over these. I like using a non-bell pepper pepper, and it wasn't really spicy at all. If you like peppers/mushrooms, by all means, make these, but this recipe isn't about to convert a hater. Also, there's quite a few whole coriander seeds in this. I think it might be better to crush them a bit first (like one would crush garlic) to help them break down a little. The amount of lime juice is spot on.

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I made the Chocolate Beer Waffles and the Peanut Butter Waffles this morning.

Sigh. Maybe I'm bad at waffle making. They came out a little rubbery and meh. The chocolate ones tasted pretty ok (we don't have beer, so I subbed in diet Vanilla Pepsi...yeahhh..), but the peanut butter ones were blah. Not very peanut buttery for the amount of peanut butter in them, and they were really thick and doughy while the chocolate ones were really thin. Hmph. Sean liked them though, so I put the leftovers in the freezer for him.

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I made the Chocolate Beer Waffles and the Peanut Butter Waffles this morning.

Sigh. Maybe I'm bad at waffle making. They came out a little rubbery and meh. The chocolate ones tasted pretty ok (we don't have beer, so I subbed in diet Vanilla Pepsi...yeahhh..), but the peanut butter ones were blah. Not very peanut buttery for the amount of peanut butter in them, and they were really thick and doughy while the chocolate ones were really thin. Hmph. Sean liked them though, so I put the leftovers in the freezer for him.

I found the PB ones to be pretty blah too. I've only made the Chocolate Beer ones with beer, and they always come out fluffy (maybe to do with the beer?). I was thinking of trying it with soda, but maybe I'll steer clear now...

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English Muffins:

Came out pretty good. Needed some more nooks and crannies. I am hoping since they have cooled that more have formed. My dough did NOT double in size. I am wondering about my yeast.....it made 8 of them. Used them to make breakfast sandwiches that were really good. I would make these again I think, since it's hard finding a decent packaged english muffin!
http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs018.snc6/166884_491625471283_659376283_6207576_2594038_n.jpg

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