Post Punk Kitchen Forum

Our second week of our second Cookbook Challenge continues Monday, January 17th and this is the thread to post about your week. The book for this week is Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. You may also choose an alternate book and post your results here.

Choose 3 or more (or less) recipes from the cookbook of the week or the alternate and tell us about it! Post pictures, comments or anything you want here. If you choose to switch books around and do this cookbook on a different week, feel free to come back and post in this thread.

The following is the list of weeks coming up:

January 10 - Appetite for reduction
January 17 - Veganomicon
January 24 - Urban Vegan
January 31 - Vegan with a Vengeance
February 7 - Eat, Drink & Be Vegan
February 14 - FREE choice week - Choose any cookbook. Dessert cookbook will be Vegan Cupcakes Take Over The World or other.
February 21 - 500 Vegan Recipes
February 28 - American Vegan Kitchen
March 7 - Yellow Rose Recipes
March 14 - Viva Vegan
March 21 - Vegan Brunch
March 28 - Final Week! Free choice - choose any cookbook. Dessert cookbook will be Vegan cookies Invade your Cookie Jar or other.

Yay! I started early and made the Lower-Fat Deep Chocolate Bundt Cake. The low-fat aspect was the perfect excuse to serve it with coconut cream... ^^ It turned out soft and moist, and very chocolatey. I ruined it a bit getting it out of the pan, but I was impatient, so we ate the first couple slices still warm from the oven. *g*

Last night was my AFR/V'Con cross over! AFR blackened tofu in front, scalloped potatoes in back!



Pregan I always hated scalloped potatoes. These I LOVE.

Sitting here with my copy of Vcon...plotting.

Just dug out a pic of the V'com lasagna - it was the first meal I cooked after moving into my current flat, and I loved it!
(ETA: It's the original recipe, only topped with my then favourite vegan cheese, Santeciano, that I redently dumped in favour of its spicier sibling, Volcano.)



And last weekend I made the mushroom gravy and served it with potato dumplings:



OMNOMNOMicon.

I have plans to make banana date scones, corn-edamame sesame salad, and curried carrot dip. Need to get groceries first though!

I'm definitely going to make the Kabocha-Udon Winter Stew because I already bought the ingredients & then I'm trying to choose between the Messy Rice, Tomato-Rice Soup with Roasted Garlic & Navy Beans, Snobby Joes & Lower Fat Cauliflower Hummus.

I plan on making the autumn root salad, beanballs, lemony potatoes, pistachio and apricot cous cous, chickpea cutlets, potato and kale enchiladas, and the southwestern corn pudding.

For years now, every time I see a bundt pan I think about buying it just so I can make that recipe but I never do because I have a small kitchen, your cake sounds so good!

I had a hard time finding things in VCON that I haven't made, I counted 7 dinner type meals so it looks like I am deciding between the spinach kugel, maybe the mushroom strata, the porcini wild rice soup, cauliflower mushroom pot pie with olive crust, udon with shitake mushrooms, and definitely mac daddy because it is our favorite recipe in the book.

PS if you are making mac daddy for the first time, make sure you follow the cooling time recommendation. I never would have, but my partner always insists and it really benefits because it gets a lot creamier and the flavors meld.

This week I am making: Leek and Bean Cassoulet (technically chatter is making it, tomorrow night), Black bean burgers, Cornmeal-Masala Roasted Brussels Sprouts, Pumpkin Baked Ziti, Sauteed Seitan with Mushrooms and Spinach, and Baked Potato and Greens Soup.

Happy Cooking!

I also had a hard time finding recipes in Vcon I haven't made, but I'm gonna keep it simple with chickpea cutlets (made once, years ago, didn't love them but everyone does so I'm trying it again), sauteed collards, and double chocolate walnut cookies. Though maybe after seeing the bundt cake I'll make that instead! I'm making this all as dinner/dessert for my mom tomorrow, so it's up to her.

snobby joe!

Thanks for the advice, LazySmurf. I was planning on making this, and I hope I'll be patient enough to try it this way!

I also had a hard time finding stuff I haven't made (and that would get eaten). I also realised today that I have to stick to stuff that has ingredients I'll use often or already have because I'm getting close to broke (so no Tamarind Lentils). So I'm making the Pumpkin Baked Ziti, Seitan Piccata, Caesar dressing (I can't remember if I've made it before), the dill rice with chard, and possibly something else that I can't remember.

I'm planning on making the chickpea cutlets, with mustard sauce, and the soft poppy seed polenta because we have corn grits. Those probably don't go so great together, but whatever. Do you prefer the cutlets baked or fried? I'm leaning towards baked because it's healthier. Also, for freezing do you cook them first and then freeze?

i, too, had a hard time finding main dishes that i hadn't made before (and could find/afford the ingredients for), but i ended up with these:

-black beans in chipotle adobo sauce & cornmeal masala roasted brussels sprouts (yeah, they may not go together, but who cares.)
-sauteed seitan with mushrooms and spinach & lemony roasted potatoes
-double pea soup w/roasted red peppers & israeli couscous w/pistachis and apricots
-spinach noodle kugel & scallion flatbread

i'm about to go grocery shopping right now!

What kind of lentils would be best for the snobby joes?

I always use green lentils!

I'm going to be making the snobby joes, the tomato rice soup with roasted garlic and navy beans, and the chickpea romesco. I don't have much time for cooking this week, so I'm sticking with simple stuff.

I'm only making three this week because I still have some cooking to do today from AFR and will thus have plenty of leftovers for lunches already. I'm doing the Mac Daddy, probably with broccoli, and Messy Rice with Hot Sauce Glazed Tofu (yes, I know this is a tempeh recipe but I had tempeh last week and two weeks in a row is a little much for a tempeh skeptic like me.)

Seriously, I need to know: Is there a difference between the Mac Daddy with broccoli and the Mac and Trees from AFR?
(My copy of AFR is still on the way, so I can't check!)

a total shot in the dark but has anyone happened across anything that has nutritional information for stuff in veganomicon?
i know there are some health nuts amongst us so i thought i'd give it a try (we got the cookbook for my father in law who has been put on a very strict diet for health reasons and i thought it would be helpful for him)

Yes! I really, REALLY did not like the mac daddy cheeze sauce, but I quite enjoy the easy cheeze from AFR. The only ingredient I know of off hand that is diff is the tofu. There's no tofu in the AFR recipe.

I've got the pumpkin baked ziti, caramelized onion and sage crumb topping in the oven as I type!

The actual cheese sauces are different, the v'con one starts with oil & garlic then thyme & the AFR version has garlic powder & no thyme. The V'con version has broth & flour whisked together & then added to the garlic/thyme/oil and the AFR version has all the dry ingredients mixed together and then the water is mixed in. Also there's lemon juice in the V'con recipe but not in the AFR recipe. In the Mac Daddy there's tofu, oil, salt to make a kinda tofu ricotta - it's SO good!