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the Voluptuous Vegan

I've made several things from this over the years, but my most recent favorite is the dill sour cream.  It's simply blended, no cooking, and it goes perfectly with mashed potatoes.  YUM!

Does anyone else have this book?  What have you made from it that you enjoy?  A lot of the things seem overwhelming, but from what I remember, they're not too difficult.  I would do more reviews, but I just looked through the cookbook, I remember some of the recipes, but I dont remember specifics of whether I enjoyed it or not or extra comments about them.

Sauteed Swish Chard with Olives - Very good way of having swish chard.  Lots of garlic, some olive oil and lemon juice.  I love olives and used whole rather than chapped. 

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I just ordered this cookbook off Amazon. I'm so excited to try some of these soups, reading through the soup chapter is what made me want to buy the book in the first place, so I'm so glad to see so many amazing reviews for them!

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I just made the pickled red onions(not sure the exact name).  Really good!

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sauteed sweet potatoes with red onions and balsamic vinegar - Very tasty quick and easy way to eat sweet potato.  They call for it to be cooked on high eat quickly with the onions minced and the sweet potatoes cut in 1/8th dice.  My potatoes were diced too big out of laziness and didn't cook through in some pieces which didn't bother me a bit as I don't like mushy sweet potatoes. 

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sauteed sweet potatoes with red onions and balsamic vinegar - Very tasty quick and easy way to eat sweet potato.  They call for it to be cooked on high eat quickly with the onions minced and the sweet potatoes cut in 1/8th dice.  My potatoes were diced too big out of laziness and didn't cook through in some pieces which didn't bother me a bit as I don't like mushy sweet potatoes. 

Actually, it's quite good and not mushy if you ever feel like taking the time to cut the sweet potatoes that small.  It's a good recipe for people who find sweet potatoes too sweet.  But I haven't made it in a while because of the 1/8 inch dice.  :)

Erica C.

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I've made a lot of things from this book and liked most of them.  As others have mentioned, the tofu-leek tart is very good.  An omni friend who tasted it said it was like a sour cream pie.  I've made it using pine nuts in the crust and with sesame seeds as a substitute as the recipe suggests.  Both worked.  I tried the lentil sauce that goes with it but wasn't that wild about it.

The roasted chickpea nuts recipe is wonderful.  I took it to a pot luck where I was the only non-omni there and someone asked for the recipe.

No one has mentioned the chocolate coconut cake with chocolate fudge frosting.  The first time I made the frosting it felt like it took forever.  It's a cooked frosting and you have to dissolve agar and stir a lot.  I was certain I'd never make it again.  And then I tasted it.  Wow!  It's the kind of dessert where everyone stops talking because they're so busy eating it.  Oh, my two notes about that recipe are NOT to leave the stove while making the frosting and to use a medium saucepan not a small one.  BTW, I made the cake gluten free.

Some of the recipes in this book are time consuming, use every pot in the house recipes.  But that's more likely to be true if you are making the entire menu.  There are some, like the chickpea salad with artichoke hearts and sun-dried tomatoes that come together quickly.  (Especially if you use canned artichoke hearts.)  Maple roasted squash is another fairly simple one.

Each menu has note on what can be made ahead.  I find that useful.  So if you have time to stand at the stove and stir, you can make the curried chickpea tart then let it sit in the fridge for a couple of days until you need it. 

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