Post Punk Kitchen Forum

Any thoughts on this one?

Beautiful photos. Good for anyone looking for oil-free, low-glycemic index, gluten-free, or macrobiotic recipes. Skip reading the intro if you're not into non-science-based nutrition advice. I've bought the ingredients for a few things, but my lazy butt hasn't gotten around to making anything yet.

It does look really good! I bought it from the author at vida vegan.

Nearly ordered this today. Now I will. :-)

Polenta fries are a thumbs up. The garlic aoili tastes oddly tropical. Not bad, just not what I was expecting from the name.

I noticed this at the bookstore this week. Always happy for more GF options!

This is on my wish list @ Amazon. Will hopefullly find it in my stocking! :)

The African collard stir fry is off the chain (though I added about 2 TB of peanut butter instead of 1, perhaps defeating the book's emphasis on keeping calories low). It even tastes good cold.

I got this book in Nov for my bday (off of my amazon wish list). I haven't made anything from it yet. Looking through it, I feel like I would use it as more of a spring/summer cookbook. It does have recipes for autumn/winter, but they weren't as tempting to me.

Whatever the cereal bars are called (oats, puffed rice, almond butter, dried fruit), they're great. I've had them a couple times. Some of the ingredients are a bit expensive, but it makes a ton of bars.

It looks lovely! And the African collards that LaurenL is talking about sound super tasty!

The wakame quiche thing is interesting. We used Tofurkey sausage links instead of tempeh bacon.

i made that mistake flipping though the Amazon preview. it was kind of a turnoff.

Make the cashew-basil cheeze sauce. It's amazing. I made it when I made the sage-infused polenta fries and garlic aioli and I almost ate the bowl by itself. Yummy with tortilla chips, carrots, polenta fries, carrots, whatever!

Yes! I cannot get enough of the Cashew-Basil sauce and the Dulse dressing!

I made the trail mix bars and they're great! Ok, I made two big changes (puffed rice cereal instead of crisp and peanut butter instead of almond) to adjust to what I had on hand. But it worked just fine. Unlike many other granola bar-type things I've made, they stay together really well.

You are not kidding, the bit about alliums being like taking antibiotics!

Mat.

But then you get past that and it's a really nice book! Pretty pictures and a pretty layout and good looking recipes.

I really need more suggestions for this book. Everything is pretty, but I'm having trouble getting into it. I think my deal is that I prefer to make heavier dishes that can stand as their own as a meal, and most of these are more light meals or side dishes.