Vegan with a Vengeance Recipes
Posted by willwolf on Jun 05, 2008 · Member since Apr 2003 · 596 posts
I thought perhaps it would be a good idea to start one central thread here for VWAV recipe reviews. There seem to be a bunch of threads on individual recipes, but I think it would be easier to have all of the reviews in one place.
Last night, I made Isa Pizza, which I've made several times before, and it was fabulous as always. I had to cook my pizza in a toaster oven as I haven't had a working oven for a while now (too long!!), and it came out beautifully. I just love this pizza. The combination of the pesto and tofu ricotta is sooo tasty. If you haven't made this, what are you waiting for? Go make this awesome pizza now!
OK, I'm going to try to move all of the individual VWAV threads from the cookbook section to this central one for easier reference.
http://vegweb.com/index.php?topic=3598.0 (miscellaneous)
http://vegweb.com/index.php?topic=21782.0 (Tempeh Bacon)
http://vegweb.com/index.php?topic=21313.0 (miscellaneous)
http://vegweb.com/index.php?topic=16711.0 (criticisms)
http://vegweb.com/index.php?topic=20237.0 (VWAV vs Veganomicon)
http://vegweb.com/index.php?topic=16853.0 (Seitan-Portobello Stroganoff)
http://vegweb.com/index.php?topic=3624.0 (Cold Udon Noodles with Peanut Sauce and Seitan)
http://vegweb.com/index.php?topic=3622.0 (Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies)
http://vegweb.com/index.php?topic=3620.0 (Fettucine Alfreda & Oatmeal-Banana-Raisin Waffles)
http://vegweb.com/index.php?topic=3607.0 (Falafel & Tahini Dressing)
http://vegweb.com/index.php?topic=3594.0 (Seitan-Portobello Stroganoff)
http://vegweb.com/index.php?topic=3583.0 (miscellaneous)
http://vegweb.com/index.php?topic=3574.0 (White Bean and Tempeh Sausage Gravy & Baking Powder Biscuits)
http://vegweb.com/index.php?topic=3546.0 (miscellaneous)
Oh wow. Thanks!
I just made the Peanut Butter Gigantoids myself, and they were great except the dough didn't come out thick like it said it would in the recipe. I added maybe an extra half cup of flour (or more...however much it took to make the dough stiff) and all was well. I am mailing them to a friend now.
You're welcome, KissMeKate! I love those cookies, too. I don't remember having any dough issues with them, but it's been a while since I've made them.
I have made some great stuff out of this book. The last recipe I tried out was the Moroccan Tagine w/ Spring Vegetables and it was very delicious! I followed the recipe almost exactly, except I added a big handful of golden raisins. I served it over jasmine rice and served the strawberry rosewater cobbler out of v-con for dessert.
I've had this book for months but haven't used it much because I'm always making recipes off this site!! I made the sparkled ginger cookies from VWAV on Saturday and they were all gone by Sunday....sooooo good!! And you don't need to use the full 1/2 cup of oil. We used 1/3 and added a little extra soy milk and they were perfect!!
I made the Sunny Blueberry-Corn Muffins a couple nights ago. I really like the lemon/blueberry/corn combo. These are definitely corn muffins with blueberries, not your typical sugary blueberry muffin. These muffins are lightly sweet. I think the flavor develops more after they've sat a bit, but they're awesome warm out of the oven with a little Earth Balance margarine, too.
I also made the Chocolate Chip Cookies a few nights ago. Really tasty, very traditional chocolate chip cookie flavor. I should note that the dough was pretty dry and crumbly after mixing, perhaps because my margarine wasn't softened and warm enough. So, I added a splash of soymilk, and mixed it in well. Then, I worked the dough just a bit by hand. This seemed to do the trick, and the dough became the proper consistency.
I made a half batch of the Mocha Chip Muffins in my toaster oven yesterday. This wasn't my first time making these muffins; they're always a hit. They are so quick and easy to throw together when you're wanting a chocolate fix. Mmmm--so nice with a glass of icy cold soymilk.
I also recently made The Best Pumpkin Muffins . I've made these a bunch of times, and they always turn out fabulously tasty.
I made the Pancales for breakfast this morning. I always add some cinnamon, allspice and nutmeg to them. So freaking delicious and perfect for a hangover!
I made the Maple Walnut Cookies a couple nights ago, and they turned out really well. They're thin, crisp, chewy, and buttery (and there's no margarine even in the recipe). It took me quite a while to get around to make these because I didn't have the maple extract, and the grocery store only has some imitation crap. I finally found some natural maple flavoring at the health food store, and decided to try that. Initially, I didn't think the cookies were that mapley, but the flavor developed nicely as they sat. Thumbs up!
I made the Peach Cobbler to bring to my parents. They both really liked it. It was very good and really easy to make. You could probably use any fruit you wanted, not just peaches.
the vwav seitan recipe is the best seitan i've ever made, and it's EASY. no offense to the ones from this site... but mine always turned out rubbery and tasteless before.
I attempted the chocolate rum pudding cake tonight. So far it is a big mess. I bought a spring form pan specifically to make this. I spread the batter in the pan and then poured the hot water/rum/maple syrup mixture over it. The rum mixture leaked out of the pan onto the counter top. I put the pan on a cookie sheet like the book says and hoped no more would leak out. When I checked on the cake the whole cookie sheet was filled. So I spooned out as much as I could and put it back on the cake. It's cooling now. Hopefully some of the rum/maple flavor got baked into the cake. Is it the pan? I didn't really buy a high quality one. If I try this again I'll pour the rum mixture on top halfway through the baking. It was really frustrating. >:(
I attempted the chocolate rum pudding cake tonight. So far it is a big mess. I bought a spring form pan specifically to make this. I spread the batter in the pan and then poured the hot water/rum/maple syrup mixture over it. The rum mixture leaked out of the pan onto the counter top. I put the pan on a cookie sheet like the book says and hoped no more would leak out. When I checked on the cake the whole cookie sheet was filled. So I spooned out as much as I could and put it back on the cake. It's cooling now. Hopefully some of the rum/maple flavor got baked into the cake. Is it the pan? I didn't really buy a high quality one. If I try this again I'll pour the rum mixture on top halfway through the baking. It was really frustrating. >:(
This shouldn't happen if the pan is tightly fastened. Perhaps you didn't fasten it all the way? What a bummer, though. All that delicious cake batter and rum!
I attempted the chocolate rum pudding cake tonight. So far it is a big mess. I bought a spring form pan specifically to make this. I spread the batter in the pan and then poured the hot water/rum/maple syrup mixture over it. The rum mixture leaked out of the pan onto the counter top. I put the pan on a cookie sheet like the book says and hoped no more would leak out. When I checked on the cake the whole cookie sheet was filled. So I spooned out as much as I could and put it back on the cake. It's cooling now. Hopefully some of the rum/maple flavor got baked into the cake. Is it the pan? I didn't really buy a high quality one. If I try this again I'll pour the rum mixture on top halfway through the baking. It was really frustrating. >:(
This shouldn't happen if the pan is tightly fastened. Perhaps you didn't fasten it all the way? What a bummer, though. All that delicious cake batter and rum!
I was so bummed! I think it is just a cheap pan. After I cleaned it up I put it back together and made sure it was tightly fastened. I poured some water in it to test it and it leaked right out. If I use it again I'll have to put wax or parchment paper in it first.
Yeah, it sounds like you got a dud. You'll just have to pick up another one. Invest in some nice cookware. It'll serve you well and last a long time!
So I made the Curried Split Pea Soup and I didn't know what to expect really because I'd never had split pea soup growing up. The texture reminded me of most dhal recipes. It was really thick and not very souplike at all but outstandingly delicious. I didn't have any carrot to grate in at the end, so I added about a tbsp of agave nectar. Delicious!
Found this published on-line...Hazelnut scones
____________________________________________________________
This is based off the VWAV basic scone recipe.
Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar (or a little less)
1/4 teaspoon salt
1/3 cup hazelnut oil (sorry guys, i don't know how expensive this runs, we came across ours for free)
1 1/4 cups some combination of rice & soymilk
A spash of champagne (I actually used brut.)
Preheat oven to 400 F.
Sift together flour, baking powder, sugar and salt. Add the oil and the milk subs and a little splash of champagne (at your discretion, really - I added this after the milk & oil but I feel like it'd be better to add it at the same time). Mix until just combined (I used a pastry blender).
Drop on a lightly greased cookie sheet by about 1/4 cupfulls. Bake for 12-15 minutes until lightly browned on the bottom and firmed on top.
With some of these, I folded in a combination of blackberries and strawberries, and that was pretty amazing too.
also, the hazelnut flavor is SUPER STRONG, so if you're not into that you could probably put in some combination of another veg oil & hazelnut oil.
I made Ginger Roasted Winter Vegetables (or something like that) to go with a vegan "meat"loaf I made for dinner this week. It's a very simple recipe with few ingredients and very tasty. I may add some herbs next time for a different variation. Probably rosemary, sage and thyme.
I made the Pumpkin Waffles a couple nights ago, and they turned out super tasty! I think I got 7 large Belgian-style waffles out of the recipe. Initially after trying them right after making them, I thought they could use more flavor and spice. However, the flavor/spice really seemed to shine through a lot more upon reheating the next day. They could still use a bit more spice maybe, but I tend to like a lot of spice. One thing I do want to mention is that these waffles are softer than my regular waffle recipe. They crisp up fine when heating them, but after storing in the refrigerator stacked in a large ziploc bag like I do with my regular waffles, they got a little squashed. Next time, I'll see if it helps to maybe only stack 2 waffles per bag/container. The nice thing about these flavored waffles is that you don't need much syrup, just a touch. If you love pumpkin as I do, definitely give these waffles a try!
I made the Brooklyn Pad Thai today for lunch, and once again, it is FABULOUS! I love pad thai, and this is a great version. I really should make this dish more often than I do.
Pages