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 Post subject: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue May 12, 2015 1:05 pm 
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ooh - a beautiful hard cover book, with a lot of recipes, not so many pictures. (kind of a throw back to "real life" when the last few books were chockful of pictures).

There is also a really in-depth index, and every chapter has a list of recipes.

there is a lot of personal information (Annie had lost her first baby during the manuscript, and was pregnant with her daughter (now born and happy and safe) when the book was finished, so a lot of the write up does talk about how it was difficult to really get up the gumption to do things, and cook, hence pantry cooking was v. helpful. I have seen a review saying that this wasn't for her it was too personal - but i am of the other vein. i like that it's included. Life sucks sometimes, it's horrible and you need to make food... and having a book that the author struggled, but still made yummy things, means when we're suffering from difficult things... you can still make yummy things and not have to think so much.


It's Betty goes Vegan inspired. (DELICIOUS food, some fats etc etc, so not uber healthy) but it is basically what you've got in the pantry, and if you have other stuff (gardein etc). you're good but of course use your own vegmeats

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sat May 16, 2015 10:55 am 
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I have a few things marked to make. Everything looks really good! It definitely still has a Betty Goes Vegan vibe, without being as reliant on faux meats, which I don't particularly mind, but seemed to be a common complaint with the last book.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sat May 16, 2015 2:35 pm 
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Last night we had the Banana Churro Waffles and they were really good - they might be my favorite waffle recipe. I have tried a million recipes and usually I have a really hard time getting a good waffle with crisp exterior and fluffy interior. Not sure if that makes sense, but in my Belgian-style waffle maker they usually come out more on the tough side. These waffles turned out perfectly.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sat May 23, 2015 7:59 pm 
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I picked up this book this week. Besides a good number of appealing recipes, the tips for organizing and cooking from your pantry are really helpful. It's funny they don't include recipes for homemade seitan to save money. I guess they wanted to keep a balance between cost and convenience. Anyway, I made the Aloha Dogs, which are hot dogs (I used Tofurky Beer Brats) topped with a fantastic pineapple salsa.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Mon Jun 08, 2015 7:20 am 
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I made the roasted red pepper lentil soup (without pureeing it) and it was good.

I also tried the jambalaya but made it in my pressure cooker instead of the slow cooker. I reduced the liquids to offset this. It worked reasonably well but made a heck of a lot of food.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Thu Jul 02, 2015 7:20 am 
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Shared my review on the blog along with the recipe for the vegan blueberry blintzes: https://tastespace.wordpress.com/2015/0 ... -giveaway/

(also a chance to win a copy of the book)

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue Sep 15, 2015 4:31 pm 
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I made the USO cake for my family because my grandma used to volunteer for the USO. Sentimental for my mom. It was easy to make and delicious! I never thought I would put black pepper in a cake! I liked that the process was different for me. Boiling part of it in a saucepan before mixing it all together. I learned something new.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue Sep 15, 2015 4:53 pm 
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daisysunshine wrote:
Life sucks sometimes, it's horrible and you need to make food... and having a book that the author struggled, but still made yummy things, means when we're suffering from difficult things... you can still make yummy things and not have to think so much.

I couldn't agree more! The last thing I want is another gorgeous woman telling me how wonderful her life is on every page.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Wed Dec 23, 2015 7:16 pm 
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I just got this today, and it made for good reading! I really didn't know some of the tips she had about getting produce to last longer, no wonder my asparagus always goes bad.

There's lots of recipes that use store bought mock meats and such, but I think this book will make a great companion to The Homemade Vegan Pantry. There's a few recipes from that book that I don't know what to do with, but now I have a lot of inspiration.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Thu Dec 24, 2015 8:57 am 
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The blackstrap crinkle cookies were delish and omni-approved.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Wed Jan 13, 2016 9:13 pm 
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I'm making a bunch of stuff from this book this week and I was just going to make one large post, but I made the Turkish Pizza last night and just need to sing it's praises to someone. So easy, so delicious! A cheeseless pizza that's really filling! I even had cheese handy but did not feel tempted at all to put any on. I can't get tempeh here and I don't have a seitan recipe that can crumble, so I just crumbled two Amy's veggie burgers.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sun Jan 31, 2016 1:32 pm 
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Been really loving this book, and I only had one miss so far:

Roasted Red Flannel Hash: Never thought to add liquid smoke when I roast veggies (usual lazy method is oil, parsley, sage, rosemary and thyme.) but it really gives it a delicious kick. There were no leftovers. I first made this back on Christmas, and served it with the PPK's Italian sausages. Omni approved!

Lemon-Tahini Fattoush: Had a hankering for salad, and this was pretty good. I know there's already pita in the salad but I couldn't help putting the salad into a pita for an easy portable meal.

Aloo Saag: found this surprisingly bland for a curry, but it wasn't anything a little hot sauce couldn't fix. Could totally have messed up my measurements. Regardless, it was pretty good and I'll be making it again.

Curry Spinach and Potato Biscuits: Basically just leftover Aloo Saag baked in a biscuit. It was good, but a little weird. I think I'd just rather eat Aloo Saag leftovers as is.

Hungarian Goulash Stew: Pretty awesome smokey winter stew. This book has made me realize how much I like smokey food, haha. Used Bryanna's beefy seitan recipe instead of buying some.

Budapest Burgers: These are made from leftover Goulash. I think there might be a mistake in the measurements, it has 1 cup of vital wheat gluten to mix with 1/2 cup goulash. They are way, way too stringy! They need to be steamed or baked or something like you would normally do for seitan, but the recipe just has you fry it. I wonder if the measurements were supposed to be reverse. I'll try baking or steaming them today.

Mexican Coffee- Didn't love it, but I don't have a coffee machine right now so I had to use instant.

Overall I've been really loving this book, and I have more recipes I want to try this week. I really think they did a good job striking a balance between budget and convenience, and even when the recipes call for meat analogues I have so many on hand because of the Homemade Vegan Pantry, which I think makes for a great companion book. I'll be using the unchicken breasts this week in at least two recipes.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sun Feb 28, 2016 3:19 pm 
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I find this to be a straightforward reliable book. I've made the Lasagna Bolognese (that Béchamel is amazing! Also thought it could use more tempeh, maybe two packages instead of one), the Spinach and Broccoli stuffed shells, and the Simple Spanish Rice Bake (needed an hour of cooking rather than the 30 minutes in the instructions). I've really liked all three! Also like all the tips in the introduction and throughout.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Wed Mar 02, 2016 3:32 pm 
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Yeah I'm still cooking from this book like crazy (I got it for Christmas and already I think I've cooked more out of it than any other cookbook), but I suspect some of the instructions and measurements are off. Like with the Rosemary Chicklins and Dumplins Stew- it calls for a whole cup of nooch! I decided to trust them and added it, but it was way too much nooch and it looked NOTHING like the picture in the book. Most other stews that call for nooch call for two tablespoons max.

It was still good and I ate it all, but the nooch made the stew suuuuper thick and very, well, noochy. Wasn't worth a whole cup of the stuff!

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Wed Mar 02, 2016 4:16 pm 
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I want this bad boy.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sun Mar 20, 2016 8:20 am 
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Made my first dish from this book: Boudin balls with Garlic aioli. A combination of roasted beets & chickpeas, and one I'll definitely make again. The balls are rolled in seasoned breadcrumbs, then baked, the fried. As Shy Mox noted for another recipe, there was a typo in the ingredients (1 15 oz can chickpeas should have been 2 cans) and I had to add more vital wheat gluten to hold the balls together, but definitely worth the tinkering. Also Mr Fenice used a silicone spatula to eat the leftover aioli directly from the food processor. Going to try carrot cake cookies today.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Mon Apr 04, 2016 4:43 pm 
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I recently checked this book out from the library. It's gorgeous & I love the layout of sections (breakfast, lunch, etc) & the beautiful photo inserts. I haven't read all of the tips in the beginning yet, but just flipping through it I was able to store my asparagus properly and I'm sure it extended the life of it for a few days.

This weekend I made the tofu egg salad for a picnic & my husband & I enjoyed it. I added pepper and thought it needed a bit of salt, but it was really nice. This week we're having the sesame peanut noodles for lunch and they are absolutely lip-smacking good. I have too many cookbooks as it is, but this one is moving up my want list.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Fri Apr 08, 2016 7:09 pm 
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Had the Pan Seared Black Tea and Pepper Tofu, pretty badass. I meant to save some for sandwiches but I couldn't stop inhaling it >.>

Also of all the cookbooks I ever owned, this one broke out of it's binding the fastest. Probably because I use it several times a week, not because of poor binding.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Fri Apr 08, 2016 7:21 pm 
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So curious, how many recipes would you say utilize commercial cheese/meat subs? A percentage estimate ?

I'm not a big fan of cookbooks that call for daiya, gardein, etc but if it was a minor part, maybe I'd look into it more.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sat Apr 09, 2016 12:51 pm 
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I just went through the book to see because why not!

Breakfast: 6/26
Lunch: 8/33
Dinner: 19/52
No More Leftovers: 12/31

The Special Occasions section has three or four that use Daiya or mock meats, and several of the baking recipes call for cream cheese. So out of the main body of the book, about 32% of the recipes contain commercial vegan cheese or meats. I didn't count any that included them as optional, or provided an alternative such as tempeh or tofu.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sun Apr 10, 2016 5:30 am 
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Thanks a bunch

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Mon Apr 11, 2016 11:00 pm 
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Chicken a la King Skillet- Made this tonight, easy one pot meal. I thought the broth had an amazing depth of flavor (Better than Chicken Boullion, nooch, a few herbs and spices). Made it in a pot vs skillet to avoid spillage. No meat analogs in this one, although soy curls would be a good sub for the chickpeas, too. Will definitely make again.

Thai Vegan Chicken Slaw- A good recipe to use up cabbage on hand. I've already made it several times. It calls for achicken sub (Gardein or Beyond Meat). I think soy curls, pressed tofu, or chickpeas would easily work too.

I've had this book for a while, just haven't had much chance to use it. I'm glad it's getting some attention. It's a beautiful book that doesn't call for any hard to find ingredients. Meat subs can easily be replaced as needed, 'cheese' can be left out in recipes that call for it. Some of the other things I've bookmarked include Pan-Seared Corn and Quinoa Salad, Roasted Red Pepper and Lentil Soup, Greek Garbanzo Bean Salad Pitas, Strawberry Salad, Molasses Crinkle Cookies, Mason Jar Farmers' Market Salad, and Tater Tot Pie.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue Apr 12, 2016 1:04 am 
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Admittedly I don't own this book, but I was rather unimpressed with the recipes. I didn't really stand out to me 'what the art' was to it.


Now, Miyoko's Homemade Vegan pantry book--now that is Vegan cooking art to me!


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue Apr 12, 2016 9:17 am 
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I've made a few more things recently. They've all been very quick & easy, as well as tasty:

~Sesame Peanut Noodles: This made a delicious ton of food.
~Roasted Red Pepper & Lentil Soup: Super-thick, creamy, comforting.
~Yankee Doodle Macaroni: I made this one on a whim Friday night. I like the thought of blended veggies in the sauce to up the health factor. My husband is a mac 'n cheese fiend and he absolutely loved this one. I froze two portions and am hoping they re-heat easily (which I expect they will).
~Roasted Garlicky Garbanzos: I made these for bowl toppings this week. Alas, I burnt most of them. What I have eaten is good.

I haven't actually made any recipes calling for mock meats or cheese, but probably will in coming weeks. I picked up a few sale items this weekend with this book in mind. I don't know about "art" either, unless it's just the art of feeding your family easily (time-wise), affordably and pretty healthily, kind of a mix of different cuisines' "everyday" fare.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue Apr 12, 2016 10:04 am 
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Last month's challenge made me more interested in trying this book and Betty Goes Vegan. I had only really looked at analogues as options for nights when i am too tired or lazy to really cook, but it was amazing what a package of frozen "chicken" breasts yielded for me. This book is still in my want list.

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