Post Punk Kitchen Forum

My first adventure cooking from V'con was last night. It was around -8F degrees with a wind chill of nearly -25F and I wanted soup! So I made the Ancho-Lentil Soup...sort of.

Instead of making my own chili powder, I just used a good version I get from Avanza (a Mexican grocery store here in Denver) and I did not add the pineapple because I had none.

I also made the Lime Crema (used a weak olive oil because I didn't have the specified avocado) to mix into the soup...OUTSTANDING.

All in all, I think I might be living on this soup for the rest of the winter!

I have this book on my Nook, and it was so quiet at work today I decided to really read the beginning part instead of flipping through to just the recipes. Before today I hadn't really gotten around to it. Anyway - it is so FUNNY! I know all of their books are entertaining, but there is so much more writing in this book and it really had me entertained!!

I think my favorite joke is to not use the word "stoiling" in front of other people. :)
Perfect way to spend a snowy day at work!!!

Made the French Lentil Soup today. It was a big hit with the family. I have tarragon but I rarely use it. The spices in the soup really give it a unique taste. I didn't have veggie broth so I used 32 oz. of carrot juice and some water. I often use carrot juice as a base in my soups. Husband thought I should puree the soup and use it in lasagna!!! That man thinks in a way that I never will. Luckily I can use your recipes!

I've had this book for about two years now, and I have to admit that I am terrified of it. BUT, over the weekend I took another look and realized that my vegan cooking skills have improved with time and I am ready to tackle some yummy Vcon recipes.

I made the Pumpkin baked ziti with carmelized onions and sage crumb topping. And, Pumpkin crumb cake with pecan streusel.

Both were delicious of course! I had a dinner party to go to on Sunday and these were both a hit with non-vegan people.

The cashew ricotta for the pumpkin baked ziti was a breeze to make. Now I'm trying to think of other ways to use it. Maybe on pizza!

The cashew ricotta is awesome on pizza. I'll be making mini pizzas for lunches with it all week!

I made the Lemon Coconut Bundt Cake this morning. Very, very bad idea. I'm on my third cup of coffee and I can't stop eating it. Oy.

The Mediterranean olive oil and lemon vinaigrette is the most delicious thing everrrrrrr. I just ate it on my salad. Goes perfectly with arugula.

I had a bottle of molasses in my cupboard for years - I decided to make the ginger cookies last November to try and use it up and they were so good I've just bought my 3rd bottle. I love the bite of cinnamon and ginger. I add a bit more spice than it calls for and add extra cinnamon to the sugar they are rolled it. So good.

I made the heart-shaped apple galettes for the first time today, though I used a GF nut crust. They're so pretty, and TASTY. I love the apricot.

The cashew ricotta is awesome on everything. I like making stuffed shells with it.

I finally managed to get some vital wheat gluten! SO I made chickpea cutlets for the first time.... Hurray!!!

I'm ready for summer and corn season. Not because of our schizophrenic weather this winter, but because I have been dreaming of making the Southwestern Corn Pudding since I made it over a year ago. I need a babysitter this time around tho because it was quite a feat with a wee one underfoot, but so worth it!

It's so full of flavor and the silky texture punctuated with skillet-browned corn kernels and red pepper and the cilantro and...and.....yeah, bring on summer corn!

I made the Quinoa Chickpea pilaf last night, it was soooo easy and friggin good....I think it could easily become my favorite comfort dish.
I also attempted to make the Almond Quinoa muffins but was a complete dumbpants and left out the quinoa.....actually left it sitting right next to the mixing bowl, only saw it after the muffins were already baking. The muffins were still great even sans quinoa.

Ahhhaaa..."dumbpants"...i love the auto edit thingy. I'm gonna start using that word. You are such a dumbpants.

I'm ready for the summer too, for the seasonal vegetables as well as the end of snow. I am desperatly missing asparagus and berries, but they are just too expensive this time of year.

I want to make this! Is it good as it is or do you need something on the side, like baked tofu?

In my opinion you could go either way. It is quite filling. I ate it as a main dish last night, and had a small bowl for lunch today.

I've made the lower fat banana bread many times and I love it. Yesterday, for the first time, I put mini chocolate chips in. It is so good. It takes the banana bread to a whole other level. I am not a chocolate person and I mostly added the choc chips for the kids and now I am the one eating slice after slice.

I just made the Vietnamese seitan baguette with dipping sauce and it is really yummy!

I made the chickpea-quinoa pilaf yesterday, and had it for lunch today. Very tasty! I added more spices though.

That's exactly the info I was looking for on this thread! I made these last night exactly as the recipe reads, and they are so good! I wanted to see if anyone else changed the recipe to be lower in fat. I am not confident enough to do that yet. The only bad thing was that the cookies were very much stuck to the cookie sheets. The recipe says to cook them on an ungreased sheet, but I won't be doing that again!

I made the poppy seed-cornmeal roti today, to eat with the chickpea-spinach curry from VWAV. Fantastic! The best flat bread I've ever had.

It's amazing how long I've had this book, cooking out of it weekly, and at some point even daily, and I'm still making new things from it all the time.

Chickpeas romesco over angel hair pasta tonight. Nommmzzz.

My vegan-skeptical mother and 2 aunts came over for lunch today, and I'd been stressing about what to feed them, since they are freaked out by tofu, onions, garlic, dark green vegetables, and anything "ethnic," and I'm gluten-free. I made a batch of hummus using the v'con recipe and served it with chopped veggies, and they all wanted the recipe. Then we had Creamy Tomato Soup and Caesar Salad (I made the croutons with GF bread), and they loved them both! It never even occurred to them that the salad dressing wasn't dairy; I had to tell them it was tofu! Best part: both of my aunts (one of whom has said that beef is her favorite seasoning) are going to BUY Veganomicon, that's how much they loved the lunch. Victory!

Yay! Whenever I want to show omnis that vegan food is delicious, I make them something from the V'con.

Tonight I made the Corn and Edamame Salad and rolled some sushi stuffed with the tempeh/pear/wasabi/mayo salad (don't remember name). Both were awesome! The tempeh stuff is going to be great in a wrap for lunch tomorrow.

I made the linguine with basil/cilantro pesto and artichoke hearts today. Used brown rice rotini instead of linguine but otherwise followed the recipe --> awesome! The cilantro pesto was a good twist on an old favorite, and I loved how just opening a can of artichoke hearts made the meal totally classy and unusual.