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 went to B&N yesterday to buy the book and I couldn't find it. I was really disappointed since a lot of people on here were praising it.
I found mine at B&N on a table with other cookbooks (near the section with the rest of the other cookbooks). It was not in the new non-fiction section at the front.
I'm still waiting for mine to be delivered from amazon! :(
The tomato rice navy bean soup sounds so yummy!!!
>:( HURRY USPS!! I must have new vegan recipes!
I also purchased this book from B&N on Saturday. I wasn't looking for it but ecstatic that I found it.
Haven't tried any recipes yet but the chickpea cutlets sound awesome!!!! :)
Meimeik
Our copy just arrived yesterday so last night I started reading it like a novel. I haven't even looked at the recipes yet (don't want to spoil the plot ;) ).
The only other one I have is Vegan Cupcakes and I've only made the plain yellow cupcakes with ganache icing from that. I have looked at VWAV a number of times because it gets such good reviews but the recipes don't appeal to me for some reason and I think I was discouraged also by how many ingredients they used. I'm hoping this one is a little more basic since the text part is very much about the basics of what staples and tools to get and definitions of cooking terminology.
are the recipes really grocery store friendly? I think i heard this, but just want to double check. first, the closest bookstore that would supply this book is an hour away, second, the closest place that i can get silken tofu, yogurt, cream cheese, sour cream, nutritional yeast, tvp, and those likes, is also an hour and a half away. i cant use many recipes in my cookbooks because i just dont have these ingredients and i cant get them! : ( i've heard so many good things though about this cookbook, maybe i should try it out. yeahh!
I'm still waiting for mine to be delivered from amazon! :(
The tomato rice navy bean soup sounds so yummy!!!
>:( HURRY USPS!! I must have new vegan recipes!
Me too, and it's making me crazy! I haven't even gotten a shipping notice yet! Grrrrrrrr! >:(
I'm still waiting for mine to be delivered from amazon! :(
The tomato rice navy bean soup sounds so yummy!!!
>:( HURRY USPS!! I must have new vegan recipes!
Me too, and it's making me crazy! I haven't even gotten a shipping notice yet! Grrrrrrrr! >:(
My preorder has not arrived yet either!
I'm still waiting for mine to be delivered from amazon! :(
The tomato rice navy bean soup sounds so yummy!!!
>:( HURRY USPS!! I must have new vegan recipes!
Me too, and it's making me crazy! I haven't even gotten a shipping notice yet! Grrrrrrrr! >:(
Amazon has been torturing me too...they need to get their stuff together, some people that preordered it are getting it AFTER people who just ordered it regularly
I made the gumbo. It was awesome. I have a whole review & pic here.
So far, from Veganomicon, I've made the Roasted Portabellos (pg 112), and the Black Beans in Chipotle Adobo sauce (pg 122) with Mexican Millet (pg 118). All three recipes turned out amazing! I'm in the process of making the Chile Cornmeal Crusted Tofu Po'Boy (pg 99) and I will follow up when I'm done.
I put the Roasted Portabellos on a sandwich, and honestly, I think it was one of the best portobello sandwiches I have ever had in my entire life. It's very simple to prepare and it's an excellent way to use up extra portabello caps you have lying around. The rest of the ingredients are cabinet staples so it's extremely affordable. :)
The Black Beans came out great and I really liked the chipotle sauce, for which again, I was able to use things I already had lying around. The Mexican Millet pairs up really nicely with the black beans too.
I think I prefer this cookbook to VWAV because the ingredients are easier to find and quite a few of the recipes seem to be a little less time-consuming. Jury's still out on the Cupcake book, I finally purchased it, but haven't made anything yet!
Willwolf, did you like the chickpea cutlets? I made them tonight, and I thought they were ok, but not great. I had them with mashed potatoes and brown gravy (Bryanna's). Maybe they would be better with the mustard sauce. I did get four out of the recipe, but they were very thin. I baked mine, so maybe that made a difference, but people on ppk said they liked them better that way. Just wondering what you thought?
Killer, thanks for your thoughts on those dishes. They sound really good. I defintely want to try those mushrooms in the Portobello Salad with Spicy Mustard Dressing. You've got to try VCTOTW soon! I've tried quite a few of the cupcakes, and they've all been wonderful. I highly recommend the banana split, cashew cardamom, and brooklyn vs boston cream.
Vegan1, I did like the chickpea cutlets. I also baked these, but mine were not very thin. Perhaps I just made mine a bit smaller and didn't stretch them as thin. I think they have potential for different uses. I want to try a chickpea cutlet parmesan type of dish with these. So many people on PPK have raved about these that I could see maybe expecting more out of them. I'd just try another dish that sounds good to you. Maybe the cutlets just aren't your thing. Let us know if you try something else.
Cali, thanks for letting me know about the gumbo. I'll have to try it soon.
I know I'm trying the Caesar Salad with Roasted Garlic Croutons soon, as I got the stuff for it today. I'm not sure what I'll make after that. So many things sound fabulous--Pineapple-Cashew-Quinoa Stir-fry, Leek and Bean Cassoulet with Biscuits, Eggplant Rollatini with Spinach and Toasted Pine Nuts, Mole Skillet Pie with Greens, Banana-Chocolate Chip Bread Pudding, Berry-Coconut Crisp, Apple-Peanut Butter-Caramel Bars, Smlove Pie, . . .
are the recipes really grocery store friendly? I think i heard this, but just want to double check. first, the closest bookstore that would supply this book is an hour away, second, the closest place that i can get silken tofu, yogurt, cream cheese, sour cream, nutritional yeast, tvp, and those likes, is also an hour and a half away. i cant use many recipes in my cookbooks because i just dont have these ingredients and i cant get them! : ( i've heard so many good things though about this cookbook, maybe i should try it out. yeahh!
I dunno about Isa's book (cuz I'm still waiting!)
But for an amazing vegan cookbook with NO tofu, soy, TVP or NY etc. check out Donna Klein's Italian and Mediterranean cookbooks. She only has recipes that are traditionally vegan, not 'veganized' foods. They are so awesome and soooooooo good! Mmm yummy whole foods!
It shipped! It shipped! Amazon finally shipped it! Yay for me!! ;D
Powells delivered mine right away. I am still flipping through it, but I love the bulk of it. It seems pretty everyday-chef-friendly.
I would say most of the ingredients called for are "normal" grocery store foods. The only thing I've seen that I need to search for is mirin (a kind of Japanese rice wine similar to sake, according to wikipedia), but I have a pretty good access to most things. I looked at Trader Joe's yesterday and saw plenty of sake, but no mirin. I have a couple more places I can look, though. There are plenty of recipes that don't call for anything out-of-the-ordinary. Some recipes do contain tofu, silken tofu, or tempeh, but there are plenty that do not. I hope this bit of info helps some of you.
I would say most of the ingredients called for are "normal" grocery store foods. The only thing I've seen that I need to search for is mirin (a kind of Japanese rice wine similar to sake, according to wikipedia), but I have a pretty good access to most things. I looked at Trader Joe's yesterday and saw plenty of sake, but no mirin. I have a couple more places I can look, though. There are plenty of recipes that don't call for anything out-of-the-ordinary. Some recipes do contain tofu, silken tofu, or tempeh, but there are plenty that do not. I hope this bit of info helps some of you.
I can buy mirin at a regular grocery store (though I usually buy the more expensive kind at the HFS because the one at the regular grocery store had high fructose corn syrup in it!). I usually find it not with the wines, but near the vinegars/condiments.
Reporting back on the Chile Cornmeal Crusted Tofu Po'Boy (pg 99):
Excellent. It involves a few steps since you have to make the coleslaw (pg 102), then the Chile Cornmeal Crusted tofu (page 125), but it comes out really good! It's also really easy to make the coleslaw while you're still pressing the tofu so that it has time to sit in the refrigerator while you make the tofu. Honestly, I was really surprised at how good this was, I do have one suggestion, though. If you want the Tofu to be a bit spicier, add more chili powder and more cayenne. I followed the recipe exactly just to see and there's just not enough. Adjusting the seasonings is more of an issue if you're going to eat the tofu with something else and not on the sandwich, though. If you have the tofu on the sandwich, you get a decent flavor with the addition of the chipotle mayo.
In response to Willwolf, you can find Mirin in large supermarkets that have an Asian section. I usually find it mixed in with the teriyaki sauces and the chili sauces, etc etc--usually in the big chain stores where you usually can't find anything else. :) Good luck!!
I would say most of the ingredients called for are "normal" grocery store foods. The only thing I've seen that I need to search for is mirin (a kind of Japanese rice wine similar to sake, according to wikipedia), but I have a pretty good access to most things. I looked at Trader Joe's yesterday and saw plenty of sake, but no mirin. I have a couple more places I can look, though. There are plenty of recipes that don't call for anything out-of-the-ordinary. Some recipes do contain tofu, silken tofu, or tempeh, but there are plenty that do not. I hope this bit of info helps some of you.
I can buy mirin at a regular grocery store (though I usually buy the more expensive kind at the HFS because the one at the regular grocery store had high fructose corn syrup in it!). I usually find it not with the wines, but near the vinegars/condiments.
In response to Willwolf, you can find Mirin in large supermarkets that have an Asian section. I usually find it mixed in with the teriyaki sauces and the chili sauces, etc etc--usually in the big chain stores where you usually can't find anything else. :) Good luck!!
Yes! The Asian section---where you'd find the Asian sauces and such. I was confused because at the grocery store near my house the "Asian section" and the condiments/vinegars are in the same aisle.
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