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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.

I made the carmelized onion and butternut chestnut roast, and it was lovely!  I actually couldn't get my paws on any chestnuts, so I subbed with a walnuts.  It was great- I can only imagine how good it would be with chestnuts!

were Thanksgiving-y!


I made the carrot pineapple sunshine muffins, and I didn't really like them. The flavor was fine (I like carrot + spices), but the texture was totally off. They sank after taking them out of the oven (though they passed the toothpick test), and they were really dense. I don't think I overmixed, but last time I made a pastry with pineapple juice (the right side up cupcakes) the same thing happened. Maybe I need to mix more lightly when using it... I don't know if the acidity of the pineapple juice reacts with the baking powder really fast, or if it tends to develop the gluten, or what, but... the texture ruined these for me. It's too bad =/


Butternut/ pumpkin seed rice paper rolls: I thought that these would be good judging by the ingredients...but somehow, they just didn't work.  I think that replacing the herbs with crunchy lettuce, and reducing the amount of noodles overall could turn this around.  I made the normal sauce (not the cranberry) and it was just really oily and too thin...the sauce didn't stick to the roll very I heated it up with a bit of arrowroot powder to thicken it which helped.  However, I think I would search for a different sauce altogether...  Just saw the rice paper rolls in Tal Ronnen's "Concious Cook" and they look like sure-fire winners! 


I made the pasta della california (p. 192) for my first recipe as it seemed pretty simple and I didn't have much time. It was fabulous, although I overcooked the arugula a bit. Strong hints of lime and spicy deliciousness combine with a generous amount of avocado for a great summer pasta, although I made it in winter. Could use a bit more color for presentation, maybe throw in some red and yellow peppers to add to the green of arugula, broccoli, and avocado. Overall a very tasty dish!

For my second meal I tried out the chickpea cutlets (p. 133), covered them in the red wine roux sauce (p. 204) and served w/ the lemony roasted potatoes (p. 109). I fried the cutlets, which were very fun to make and shape into cutlet like pieces. I was surprised how well they held their shape when fried - because of the gluten strings. They were delicious with the red wine roux, which I made while the potatoes were baking and the cutlets were frying. A great meal for a Vegan un-meat and potatoes. I am so excited about this book!


Hi all - late to the party here.
Just wanted to say that I loved the corn and edamame salad - Double the dressing and add some purple cabbage for extra color and crunch. I think that helps a lot (Not to mention that way everyone won't be fighting over the corn)!
(Also, make sure your sesame oil is not rancid....It happens more frequently at whole foods/american stores than asian groceries in my limited experience.)
The jicama-watercress-avocado salad was also AMAZING! It is way too much work if you don't have a food processor but once the work is done, it makes tons of light summer food.
The salad is basically like Som tum, the thai papaya, carrot and peanut salad which is shredded, but uses fish sauce in the dressing.

Finally, I loved loved loved the pistachio rose water cookies - for cardamom lovers, these are heaven. I think that these would be a million times better with butter, but oh well.
Isa and Terry rock.


Nice to see newbies posting the the cookbook forum. 

Welcome to jakewillcook and prunesaregood (the coolest name on the planet).



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