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 Snobby Joes tonight and really liked them. I only used 1 teaspoon of chili powder as 3 tablespoons seems way too much.
I made Terry's Favorite Almond Cookies from Veganomicon tonight. They're sooo tasty! Although it's been years since I've had them, they definitely taste quite like the almond cookies that you get at some Chinese restaurants. Between my boyfriend and me, I think half of the batch of 24 large cookies will be gone tonight! I'll surely be making these again soon. Of all the sweet recipes I've tried so far from this book (3 different cookie recipes (Chocolate-Chocolate Chip-Walnut, Chewy Chocolate-Raspberry, and these Terry's Favorite Almond), the Apple-Peanut Butter-Caramel Bars, and the Vanilla-Yogurt Pound Cake, I think these Terry's Favorite Almond Cookies and the Vanilla-Yogurt Pound Cake are my favorite sweets so far!!
Has anyone made the chic pea soup with the soba noodles? i saw a picture of it online somewhere and thought it looked really good. I don't have the book yet, but I do have this one recipe I'd like to make. Just wonder if its worth the trouble.
I have all the ingredients for this at the moment and I plan on making it tomorrow night for dinner, I'll let you know what I think :)
I have to say I definitely did not love this. I am not sure I even liked it. It might have been that my rosemary was old, but something about it did not appeal to me. I will probably finish the leftovers, but won't make it again. :P I might need to start a post asking about the shelf life of dried herbs. I'm pretty sure some of mine are from 1998!
Had a veganomicon frenzy last night...
Beanballs, which I made in to patties instead, with the marinara sauce with roasted red peppers and olives, topped with pine nut cream. Served alongside the scalloped potatoes. For dessert we had the vanilla ice cream.
Thoughts:
Bean patties were quite yummy. I added more gluten than the recipe called for to get them stiff and they rolled just fine. Baked them without sauce on them (have heard from others they can get mushy). 400 degrees (had the potatoes in too) for a total of 45 mins or so, flipping in the middle. The marinara sauce was very good, next time I will add more pepper and maybe some red pepper flakes to kick it up a bit. The pine nut cream was surprisingly very good. I wasn't sure about it, but thought what the hell. I ended up just heating it on the stove and then serving it on the dinner table so we could add more if we wanted. Only used 2 T lemon juice and it was plenty (not a big lemon flavor fan), added more garlic (LOVE garlic). Made the scalloped potatoes in a 8x11 glass dish so I only had one layer of potatoes this time and it was really good cause each one had topping on it. And the ice cream was delicious. I didn't have silken tofu (used the last box in the cream) but subbed with plain soy yogurt, added more vanilla than called for, and 1/2 c cane sugar. Next time I will use less sugar, it was really sweet. But it made just enough for my SO and me to finish in one round, so that was a huge plus.
Sorry this turned out to be a novel! ;) It was a fabulous dinner!
I can't find the post where you mentioned it, bp, but you said to not use a serrated knife, but instead cut the biscotti by pushing a sharp butcher's knife down through the biscotti (no sawing action). I decided to give it one more shot this year using your method. It worked! I usually end up with a big crumbly mess, but this time I have lots and lots of biscotti. Yay!
i just had a BISCOTTI EXPLOSION in my kitchen! i made:
orange-chocolate chip
cranberry-pastasio
chocolate-hazelnut
they are all pretty good. i like the C-H best, but that is just how i roll. i'm giving them to ppl for holiday yummyness
Has anyone made the chic pea soup with the soba noodles? i saw a picture of it online somewhere and thought it looked really good. I don't have the book yet, but I do have this one recipe I'd like to make. Just wonder if its worth the trouble.
I have all the ingredients for this at the moment and I plan on making it tomorrow night for dinner, I'll let you know what I think :)
I have to say I definitely did not love this. I am not sure I even liked it. It might have been that my rosemary was old, but something about it did not appeal to me. I will probably finish the leftovers, but won't make it again. :P I might need to start a post asking about the shelf life of dried herbs. I'm pretty sure some of mine are from 1998!
hmmm. I really liked it, I thought it was quite comforting and very good the next day as a kind of noodles with sauce as someone mentioned. but who knows, could simply be personal prefernce? I love soba noodles though, and I love chick peas. Who knows :)
now, any ideas for what to do with all of my extra Miso? ::)
I made the Herb Scalloped Potatoes which were very good. I used fresh herbs instead of the dry and I thought the garlic was kind of overpowering in some bites (maybe it was my fault?) but it was still awesome.
I also tried out the Tempeh Sheperdess Pie which is FANTASTIC. I followed the recipe almost completely, but again used fresh herbs rather than dried. I added diced carrots into the mashed potatoes and left the skins on because I like it that way. I also added Bragg's into the mashed potatoes because, again, I just like that way. It was great served alongside the Holiday Cranberry Sauce, which I have already reviewed as the best in the world... but I added some cinnamon, nutmeg and coriander into it because last time I used a spiced apple cider and it was fabulous that way. I couldn't find any spiced apple cider, so I just went with regular and improvised the spiced part (the recipe actually just calls for apple cider, but the spices took it to a whole new level!)
i just got this for xmas and im so excited to try all of the things you guys have suggested!!
I made a ton of recipes last night and today.
Marinated Italian Tofu is a standard tofu recipe using italian seasonings. Nothing spectucular, but totally good. I panfried it because I prefer tofu that way.
Marinated Asian Tofu was better than the italian, for me. My sister actually preferred the Italian. Great flavors that I, again, panfried.
The Hot Sauce Glazed Tempeh was fabulous. Two of my favorite things rolled up into one. HOW COULD I GO WRONG?! I used an African hot sauce and it was super out of this world!!!! :D :D
Today for lunch I made the Baked BBQ Tofu which is really good. If you've ever had the BBQ Tofu from Whole Foods, this tastes almost identicle. I'm tempted to try it with tempeh now!
That recipe calls for the Backyard BBQ Sauce. Very good recipe. Probably one of the best homemade BBQ sauces I've made. I can't wait to try the Apricot version of it!
the broiled tofu is quite delicious.
(i made it for breakfast this morning :) )
I made the Snobby Joes last night with the maple wheat rolls from this site. OMG it was amazing! So simple too, as well as being really basic ingredients. It's a staple already. Next time, I'm doubling it! Though it was just enough for four of us. Yum.
Made the hot sauce glazed tempeh last night, and it was fantastic. I had never cooked tempeh before (well, the SO had and it was nasty), but Isa really knows how to cook this stuff, it was tender and flavorful. Grilled in my cast iron grill ( ;D). Had with caramelized onion and felnnel mashed potatoes and the fast food biscuits from this site. All in all a very yummy meal. Finished with vanilla ice cream topped with chopped dates and maple syrup--YUM!
I made the Snobby Joes last night with the maple wheat rolls from this site. OMG it was amazing! So simple too, as well as being really basic ingredients. It's a staple already. Next time, I'm doubling it! Though it was just enough for four of us. Yum.
The Snobby Joes are so good!
WOW! I remember you not liking tempeh at all. I'm glad you came around!!! That recipe sounds so good. I might have to get a copy of the book.
I made a ton of recipes last night and today.
Marinated Italian Tofu is a standard tofu recipe using italian seasonings. Nothing spectucular, but totally good. I panfried it because I prefer tofu that way.
Marinated Asian Tofu was better than the italian, for me. My sister actually preferred the Italian. Great flavors that I, again, panfried.
The Hot Sauce Glazed Tempeh was fabulous. Two of my favorite things rolled up into one. HOW COULD I GO WRONG?! I used an African hot sauce and it was super out of this world!!!! :D :D
Today for lunch I made the Baked BBQ Tofu which is really good. If you've ever had the BBQ Tofu from Whole Foods, this tastes almost identicle. I'm tempted to try it with tempeh now!
That recipe calls for the Backyard BBQ Sauce. Very good recipe. Probably one of the best homemade BBQ sauces I've made. I can't wait to try the Apricot version of it!
Oh, yes, I have one, too! So far, I've made the Tomato Soup and the Anise/Almond Biscotti. Both are EXCELLENT!! I highly recommend this cookbook. It makes cooking vegan a pleasure, not to mention how good the food is.
I've made the chickpea cutlets, the blueberry brownies, the chocolate chocolate chip walnut cookies (I highly recommend this very versatile cookie recipe - I've made them with different liquers and nuts, etc...), the chewy oatmeal raisin cookies. That's all I remember off the top of my head, but they are all YUM! Oh, and I made a version of the hot sauce glazed tempeh too, but I just used whatever marinade stuff I had in the fridge using this recipe as a guide and it was VERY good. I'm going to do that again this weekend.
I'm looking forward to making more entrees etc...from this book. I am done with holiday baking and need to stop or I'm gonna expand too far in every direction.
shiraz, I love your username!
i just made the wheat-free chocolate chip cookies and they are delicious. they're pretty much an oatmeal chocolate chip cookie - super good!
I made the Lentils and Rice with Caramelized Onions last night with just a few alterations. I cooked my onions on the stovetop instead of the oven in a cast iron pan with some cumin seed and four cloves of garlic (I'd amp it up to six, though). I didn't have ground cloves, so I added whole cloves and added a few too many, so I added some ground coriander and extra cumin to make up for it. I thought it was delicious and my mother (who hates all legumes. Every last one of them) even liked it. My house reeks of onions now, though.
I'm going to try the Manzana Green Chili tomorrow with a bit of chik'n seitan for good measure.
Does anyone know why the directions in many of the Veganomicon recipes list silken tofu but specify not to use the vaccum packed kind? I dont' know that I've ever seen anything but vaccum packed silken tofu, but I may just not have been looking for it. Would the vaccum packed kind work if I could not find water packed?
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