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 Post subject: Vegan Italiano
PostPosted: Wed Feb 23, 2011 9:07 pm 
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Anyone have this one? I just got it in the mail, and everything looks pretty good, but nothing's really jumping out at me.

Suggest!


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 Post subject: Re: Vegan Italiano
PostPosted: Thu Feb 24, 2011 7:36 pm 
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I thought the baked orzo with olives and fresh herbs and the wild mushroom orzo "risotto" were delicious! I also love the grilled portobello mushroom and romaine salad, but I increase the amount of the marinade suggested, as otherwise the portobellos soak it all up and none remains for the salad. The macaroni with olives & artichokes is pretty good too.


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 Post subject: Re: Vegan Italiano
PostPosted: Thu Feb 24, 2011 7:40 pm 
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The spaghetti with red wine and rosemary marinara sauce is delicious!

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 Post subject: Re: Vegan Italiano
PostPosted: Fri Feb 25, 2011 11:01 am 
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I had the same problem, everything sounds good but nothing seemed like "Make Me NOW!"
I need to cook from this book more.

What I make most often are the salad with arugula & roasted beets (sorry, I can't remember the official name), the cucumber salad with red onion & red wine vinegar (really simple & tasty), and the Italian Lentils, though I think they need extra tomato sauce so I always add more. We're having them this weekend with polenta.

I grab this book when I need more salads or veggies, and/or need a break from tofu/tempeh/seitan. For some reason it's not an every week cookbook for me, but I'm really glad I have it.

There are a lot of interesting risotto combinations, ditto for pesto. Because of all the rice & polenta dishes, it's also great when you need something tasty, non scary to omnis, and gluten free for a potluck.

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 Post subject: Re: Vegan Italiano
PostPosted: Sun Feb 27, 2011 10:13 pm 
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zhenni wrote:
baked orzo with olives and fresh herbs

thanks for this suggestion. I've had this book for a while, but somehow don't seem to use it much. Last night I busted it out and made this - and used up many things from my pantry and freezer (the goal!) along the way. The only change I made was to sub in 1 cup of roasted tomatoes for 1 cup of the veggie broth. It was a quick and yummy little meal!
:)

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 Post subject: Re: Vegan Italiano
PostPosted: Mon Feb 28, 2011 9:36 am 
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I bookmarked a pasta with lentil sauce and cabbage with kidney beans for this week.

I think my deal is that I want recipes to contain most of the food groups, so I only have to make one thing. I'm lazy.


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 Post subject: Re: Vegan Italiano
PostPosted: Tue Apr 19, 2011 1:40 am 
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Dr. Apricot wrote:
The spaghetti with red wine and rosemary marinara sauce is delicious!


I think I'll make this for my family this week. I have a nice bottle of wine (it accidentally jumped from the Costco feature display into my cart) to use up.

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 Post subject: Re: Vegan Italiano
PostPosted: Fri Apr 22, 2011 9:26 pm 
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I love, love, love the apple cake. You can find a picture of it here:

http://www.facebook.com/media/set/fbx/? ... =1&theater

and here:

http://www.facebook.com/media/set/fbx/? ... =1&theater

It's really, really good.

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 Post subject: Re: Vegan Italiano
PostPosted: Tue Apr 26, 2011 7:44 pm 
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The linguine with spicy marinara sauce with olives & capers is wonderful too - it's passed into my steady rotation (in fact, I'm making it again Thursday for a friend I hope to convert to veganism).


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 Post subject: Re: Vegan Italiano
PostPosted: Thu Jun 09, 2011 12:05 pm 
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I got this book a while ago and have never made anything from it. It all sounds like it would be easy and good, but it's not inspiring. I think I'll try one of the recipes mentioned above - maybe the apple cake! :)


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 Post subject: Re: Vegan Italiano
PostPosted: Sat Jun 18, 2011 2:30 pm 
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The green beans with parsley pesto were amazing. I wanted to eat them at every meal (it makes a pound and a half) until they were gone. So far, I have also liked the chickpea and tomato soup, and the tomato florentine soup. They're even better with home made herbed garlic croutons.


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 Post subject: Re: Vegan Italiano
PostPosted: Sun Jul 10, 2011 4:18 pm 
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The basil-pea cream is pretty good.

It sounded like a nice change of pace from pesto. It isn't what I expected at all: it is almost a broth and I was envisioning something sort of like a pea pesto or a creamy Alfredo consistency.

After a few bites, I was into it though, and it's pretty easy to make. The recipe makes quite a lot, so I cut it in half.

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 Post subject: Re: Vegan Italiano
PostPosted: Sun Jul 10, 2011 6:43 pm 
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If you try the pea-basil thing, watch the salt. I used better than bouillion and forgot to cut the added salt, so its a bit too salty. Not the recipe's fault, but it definitely concentrates down after sitting for a while.

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 Post subject: Re: Vegan Italiano
PostPosted: Sun Jul 17, 2011 9:22 pm 
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I'm excited to have found this thread! I've had this book for awhile now, and I've made nothing from it. Do any of you also have Nonna's Italian Kitchen, how do they compare?


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