Veganomicon Recipes
OK, I bought my copy of Veganomicon (cookbook from the same authors as Vegan with a Vengeance and Vegan Cupcakes Take Over the World) last week at Barnes & Noble. Over the weekend, I made my first recipes from the book. I made the Chickpea Cutlets with the Mustard Gravy. I also made the Tomato-Rice Soup with Roasted Garlic and Navy Beans. For sweets, I made the Chocolate-Chocolate Chip-Walnut Cookies. Everything was really good. I've been having a difficult time staying away from the cookies, they're so good (very thin, crispy, chewy!). Has anyone else here purchased this cookbook yet and made any recipes? I'd love to hear what people are making and enjoying from this cookbook. I really enjoy Isa Chandra Moskowitz and Terry Hope Romero's other cookbooks, and I'm looking forward to exploring more in this new book.
Buy the capers & then use the rest of them on the mustard sauce!
Buy the capers & then use the rest of them on the mustard sauce!
this! the mustard sauce is uhmaaazing.
What about green olives? You could probably just buy a little can of them & use whatever amount is necessary for the dressing, then use the rest within the next couple days on a pizza, in a sandwich, or on the salad itself?
This is a good idea, except I really dislike olives :(. Thanks for the suggestion.
Buy the capers & then use the rest of them on the mustard sauce!
Thanks, this is a good option for next time I make it. Tonight however I might just make it without a sub, since I am way too lazy to stop at the store after work and pick up a jar.
Thanks guys!
waitwait! would chopped up sour pickles work instead of capers? (i honestly dont eat capers a lot so i cant remember if thats what theyre like..)
waitwait! would chopped up sour pickles work instead of capers? (i honestly dont eat capers a lot so i cant remember if thats what theyre like..)
Pickles - I gots those. It's worth a shot. Thanks! :)
Sb! Where u at?? ???
I made a half batch of the Skillet Corn Bread recipe tonight. I did not bake in a skillet, but rather in a mini muffin pan. I made a few plain, but most I made into corn dog mini muffins. For the corn dog mini muffins, I put a bit of batter in the bottom of each muffin cup, then put in 1/4 of an Yves Good Dog, then covered with batter. I baked them at 350 F in my toaster oven for 20 minutes. The outsides of the muffins got nice and golden and crunchy without deep frying--yea! Tonight was my first time trying this corn bread recipe, and it works really well for the corn dogs; they were super tasty dipped in ketchup and mustard. From what I remember, the batter actually tastes a lot like corn dog batter. My usual corn bread recipe is softer, fluffier, and sweeter; whereas this corn bread recipe is more dense and less sweet. When I want corn bread, I will continue to use another recipes as I like fluffy, sweet corn bread. However, I'll keep using this recipe for my corn dog mini muffins, as it is perfect for this use.
cilantro sour creme: yum! i made some corn tortillas and put seasoned mashed potatos (cilantro, cumin, EB and soymilk) in the middle and then grilled them in my cast iron. yum. it does make a TON so plan a party!
http://i37.photobucket.com/albums/e54/baypuppy/cilantrosourcreme.gif
That looks so freakin' good. I want some. Now!
On a recent trip to chicago, I bought this cookbook and have enjoyed reading it, it has so much information from how to roast a vegatable to how to cook beans and grains as well as tips on what cooking utensils to have on hand. I bought a grill pan! So anyway I have made three recipes so far: Smoky red peppers and beans gumbo, this was fantastic, but made alot, I shared with co-workers at work and they loved it! Beanball sub, I got better results from baking the bean balls rather than frying them, they were delicious either way, they just held up better with the marinara sauce when baked. And last night I had extra time to prepare dinner so I tried the Curried udon noodle stirfry-WOW it was great, a lot of preparation but worth it! However with 4 tblsp of peanut oil, probably not the healthiest dish, but sooo good. Im excited to try more recipes. Also roasted an eggplant whole for the first time in my life as the book suggests and smashed up with a little cumin, salt and pepper, lemon juice-oooh eggplant heaven.
i finally made the leek and bean cassoulet with biscuits. i can't believe i haven't made it earlier. it's probably the best thing i've ever put in my mouth.
i can't wait to go home and eat the leftovers for lunch.
So, I made the chickpea cutlets finally, and they were so gummy, I threw them away. What did I do wrong? I followed the directions, but probably fried them for longer than it called for because they didn't seem done. Is that what did it?
The gluten will give the cutlets a chewy texture. Personally, I love the texture, but maybe it's something that doesn't appeal to you. I follow the recipe exactly and don't really time how long I cook the cutlet. I cook them until they've browned well on both sides and that seems to work well.
I made the Messy rice last week and liked it. Simple and quick to put together. I changed it up slightly by using half brown rice and half lentils and really liked it.
So, I made the chickpea cutlets finally, and they were so gummy, I threw them away. What did I do wrong? I followed the directions, but probably fried them for longer than it called for because they didn't seem done. Is that what did it?
when i made them, they were completely mushy. i'm going to try again and add more wheat gluten next time. also, if you don't like the texture of the cutlets, don't make the beanballs - same thing.
last weekend I made the Coconut-lemon bundt cake. I made two 9-inch round cakes with this recipe and froze one. The other I topped with the vanilla buttercream frosting from VCTOTW for my hubby's birthday. it was awesome and seemed to get better the longer it sat in the fridge. i liked the first piece i had, and i loved the last piece i had later in the week.
I also made the seitanic red and white bean jambalaya. this was my first time eating seitan (i used store bought soy sauce marinated seitan) and it did not disappoint! I halved the recipe and just used red kidney beans. I did all the spices to taste, adding a lot of cayenne, and this was really really good. i will definitely be making this one again soon.
my hubby made the leek and bean cassoulet w/ biscuits. we used red kidney beans and it turned out really good as well. it had a thick, creamy texture.
so far i love this book !! ;)b
I made the Leek and Bean Cassoulet for dinner last night. This recipe is no joke!!! Since it looks like I'm going to be spending Thanksgiving alone, I think I may make a batch of this and eat all six servings.
I made three changes (two out of necessity): 1) used chickpeas for the beans; 2) subbed dried thyme for fresh; and 3) added about a teaspoon of dried crushed rosemary to the biscuit dough.
Oooooh, I like that one too. Totally one of my faves.
That Cassoulet is supremely delicious!
I made the Pumpkin Crumb Cake w/ Pecan Struessel. I followed the recipe exactly, except that I ran out of powdered ginger so I only added about 1/4 tsp. It seemed very gummy in the middle at first, but it's much better completely cooled the next morning.
after reading all the good reviews, we made the leek and bean cassoulet last night, it was realllly good! we used great white northern beans, i didnt have soy milk (subbed water) and no shortening (subbed marg.) and it turned out just fine! yum yum yum
I made the Banana Date Scones for breakfast just now and they are pretty tasty. My bananas weren't quite overripe though, so I topped the scones off with some brown sugar. They are light, fluffy and delicious and I am brewing some Indian Masala Tea to dunk them in!
Did you use fresh dates or dried? I've been thinking of making those but I wasn't sure if dried dates would be ok.
I used fresh, but I don't thinkit would matter. The dates are used as a sweetener, and you can't really taste them so dried should be fine.
I just keep making the chili-lime cornmeal crusted tofu..........
There is nothing wrong with that. I freakin love that recipe!
The recipe says to let the Banana-Date Scones cool completely. But I didn't. They tasted great right out of the oven, ... warm, moist, puffy scones naturally sweetened with ripe bananas, dates and brown rice syrup.
Dried dates finely chopped work fine. I only had 5 ounces of dried dates, and used dried fruit bits to fill the rest of the 8 ounces. I also left out the walnuts and they still had a wonderful flavor. I made 11 medium scones, instead of 8 large scones, from this recipe. I'll be making again.
the lemon roasted potatoes get 5 stars from me & my friends & family! I made them for a party and everyone was asking for the recipe. Then I was told by my dad to bring them to a family dinner just a few days later. It's worth mentioning that they took longer to cook than the recipe says. I think it might have been because I crowded them in a too small pan though.
Tonight I'm going to make the seitanic red and white bean jumbalya.
i made the baked potato and greens soup with the potato crouton things over the weekend, using baby spinach instead of kale.
it was ok. really potato-y. i added bac'n bits because it kind of needed something. the croutons were really tasty though, and the four omnis i fed it to said they liked the soup. if i made it again, i'd probably add some other stuff in since it's kinda just potatoes..
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