Post Punk Kitchen Forum
http://forum.theppk.com/

Veganomicon
http://forum.theppk.com/viewtopic.php?f=32&t=1438
Page 15 of 36

Author:  Chickpea [ Tue Jun 05, 2012 2:00 pm ]
Post subject:  Re: Veganomicon

Had the Tempeh Shepherdess pie yesterday. First real experience of tempeh. It was good! Just waiting for the leftovers to heat up for dinner.

Author:  TheHerbivore [ Thu Jun 07, 2012 3:32 pm ]
Post subject:  Re: Veganomicon

I just made Acorn Squash and Black Bean Empenadas. Absolutely delicious. Probably the best thing I've made out of Veganomicon so far.

Author:  Cornelie [ Fri Jun 08, 2012 11:02 am ]
Post subject:  Re: Veganomicon

I love this book! I've had it for quite some time and only made a few things from it, but recently I've decided to try more recipes since everything I've made so far is crazy delicious.

Some stuff I've tried:
- Eggplant rollatini: made this for my birthday dinner. A lot of work, a high fat content en very filling, but also very delicious with the creamy fried breaded eggplant.
- Lentils and rice (mujadarah): I was a bit doubtful about this one since it's basically just rice, lentils and onions, but OMG creamy slightly sweet spicy goodness!
- Seitanic jambalaya: I make this with barley instead of rice and add smoked paprika. It's one of my favorite dinners. I just cook it on the stovetop, not in the oven. Omni relatives love it too, even the picky eaters.
- Mediterranean baked lima beans: Like the jambalaya, I cook these on the stove top. I guess I don't really understand baked beans. I love these for lunch with some black olives mixed in.
- Millet soda bread: made it only once, but it was very tasty and a nice change from my usual baking. Good lunch or snack.
- Chickpea cutlets: the first time I didn't make them thin enough or fry them long enough and they came out stringy, but now I just make them a little thinner and fry them on lower heat and they come out perfectly. I love having the leftovers for lunch on a sandwich or with a salad.
- The marinara sauce is now my go-to tomato sauce recipe

After reading this thread I'll go and make the pumpkin ziti and the white bean cassoulet.

Author:  TheHerbivore [ Sun Jun 10, 2012 12:50 pm ]
Post subject:  Re: Veganomicon

I made the Chile Cornmeal-Crusted Tofu and had it in a sandwich. OMG. Favorite tofu ever.

Author:  TheHerbivore [ Wed Jun 13, 2012 4:35 pm ]
Post subject:  Re: Veganomicon

Spaghetti Squash Mexican with Salsa Fresca. It's such a different mix of tastes but I really liked it.

Author:  greenknittinggal [ Fri Jun 15, 2012 5:59 am ]
Post subject:  Re: Veganomicon

Made the last of the bean recipes I hadn't yet made last night- Black Beans in Chipotle Adobe Sauce!
Loved it. I'd read that the sauce was pretty spicy and it was but worked oh so well served with the Mexi millet, cilantro lime sour cream and some sweet baked plantains...
Definitely recommend all those recipes.

Author:  Ozma [ Mon Jun 18, 2012 6:53 pm ]
Post subject:  Re: Veganomicon

I have been transitioning from vegetarian and bought this today. I made Agliolio Asparagi con Fungi (pregan fave) with Almesan. It was better than with Parm! I have high hopes for this book and the success of my transition. Yay Veganomicon!

*To be clear an Agliolio is not in the book, but Almesan is and it's great

Author:  mel b [ Mon Jun 18, 2012 7:50 pm ]
Post subject:  Re: Veganomicon

How does the muffuletta keep as leftovers? Is it too soggy to eat the next day if prepared the night before? I don't want to buy a big loaf and prepare it all just for two of us if it won't make it to lunch the next day. Thanks!

Author:  Arisaig [ Tue Jun 19, 2012 10:17 am ]
Post subject:  Re: Veganomicon

Okay, I made chickpea cutlets once before and was not overly impressed. I didn't like the lemon rind and didn't like the texture. I am not a big seitan fan, though I keep trying it in different forms, so I thought it was just not my thing.

Last Sunday I decided to try baking them, as given in the alternative cooking directions in the book and as some prople here have suggested they prefer.

They were wonderful! I left the lemon rind out and I loved both the flavour and the texture. I am going to make a bunch next time and freeze them. It's such a time saver if I have a protein dish ready and just have to cook some veggies or make a salad in the evening.

Author:  LazySmurf [ Tue Jun 19, 2012 11:24 am ]
Post subject:  Re: Veganomicon

mel b wrote:
How does the muffuletta keep as leftovers? Is it too soggy to eat the next day if prepared the night before? I don't want to buy a big loaf and prepare it all just for two of us if it won't make it to lunch the next day. Thanks!

You can do it the night before, just make sure you have a really crusty bread.

Author:  Arlyss [ Tue Jun 19, 2012 3:24 pm ]
Post subject:  Re: Veganomicon

A few weeks ago I made the banana wheat germ muffins to take to church. They were kind of nutty flavored, though a bit dry. I'm looking forward to trying the lower fat banana bread - maybe that batter will make better muffins.

Author:  LazySmurf [ Tue Jun 19, 2012 3:35 pm ]
Post subject:  Re: Veganomicon

Arlyss wrote:
A few weeks ago I made the banana wheat germ muffins to take to church. They were kind of nutty flavored, though a bit dry. I'm looking forward to trying the lower fat banana bread - maybe that batter will make better muffins.


I just ate one of those banana bread muffins a minute ago! I really like them, if anything a little too moist but it probably depends on your bananas. They taste great!

Author:  peanut [ Wed Jun 20, 2012 9:55 am ]
Post subject:  Re: Veganomicon

TheHerbivore wrote:
Spaghetti Squash Mexican with Salsa Fresca. It's such a different mix of tastes but I really liked it.


This recipe is what made me decide to plant spaghetti squash in my garden. I love it so much!

I made the potato and kale enchiladas with mexican millet, except I subbed quinoa, and I really liked it too.

Author:  creep [ Thu Jun 21, 2012 6:01 am ]
Post subject:  Re: Veganomicon

My roommate made the peanut butter ice cream last night. holy fuuuuuuuuuuuuuck. I am dead of delicious.

Author:  vijita [ Thu Jun 21, 2012 8:48 am ]
Post subject:  Re: Veganomicon

mel b wrote:
How does the muffuletta keep as leftovers? Is it too soggy to eat the next day if prepared the night before? I don't want to buy a big loaf and prepare it all just for two of us if it won't make it to lunch the next day. Thanks!

I think I'd prefer it after a night marinating in the fridge. Good luck!

Author:  almiratanner [ Wed Jul 04, 2012 9:09 pm ]
Post subject:  Re: Veganomicon

finally made the potato and kale enchiladas! from start to finish they took me just over 2 hours (I guess I am super slow) but it was totally worth it. that enchilada sauce is to die for.

Author:  smelfood [ Tue Jul 10, 2012 8:42 pm ]
Post subject:  Re: Veganomicon

I just had the curried udon noodle stir fry two nights in a row. No, not leftovers. I made it two night in a row. It's freaking fantastic and my omni husband LOVES it (even though he added curry chicken to his). I didn't add the seitan because I'm still scared of seitan. And tempeh.

I've had Vcon for a few years now and I'm sad that this is the first time I've made this dish. Boy have I been missing out.

Author:  Gnoe [ Sun Jul 22, 2012 2:58 pm ]
Post subject:  Re: Veganomicon

I scored Vcon last Friday and made my 1st recipe today: basmati with chard, chickpeas, dill and lemon. It was good! Didn't follow the instructions to the letter because I meant to made this immediately after buying the book on Friday (I had some chard among my CSA), but after I soaked the rice we had a change of plans. So I cooked the basmati then and reserved it for tonight.

Author:  fatcat [ Sat Jul 28, 2012 10:19 pm ]
Post subject:  Re: Veganomicon

I made the banana chocolate chip bread pudding, but I didn't have any chips, so I used chocolate almond milk. I also added rum extract instead of vanilla. The rum flavor gave it a good kick.

Author:  Efcliz [ Tue Aug 14, 2012 3:22 pm ]
Post subject:  Re: Veganomicon

Was there a thread about errors and typos somewhere? Does anyone know what happens to the onion in the spinach kugel?

Author:  Efcliz [ Tue Aug 14, 2012 3:39 pm ]
Post subject:  Re: Veganomicon

Oh wait, it's in with the other ingredients, just in an odd order.

Author:  veganefreude [ Wed Aug 15, 2012 1:02 pm ]
Post subject:  Re: Veganomicon

I love the Tempeh Avocado Sushi. I would like to eat it every week and maybe I will.

Author:  jojo [ Thu Aug 16, 2012 6:20 am ]
Post subject:  Re: Veganomicon

I really want to make the shredded parsnip & beet salad in pineapple vinaigrette but I'm allergic to pineapple. D'you guys think apple juice would be a good sub here or should I just make something else?

Author:  Gnoe [ Mon Aug 20, 2012 10:27 am ]
Post subject:  Re: Veganomicon

jojo wrote:
I really want to make the shredded parsnip & beet salad in pineapple vinaigrette but I'm allergic to pineapple. D'you guys think apple juice would be a good sub here or should I just make something else?

I think it would be okay but Not really special so maybe it's better to keep it tropical style and use mango juice?

Author:  jessikitty [ Tue Aug 21, 2012 8:50 am ]
Post subject:  Re: Veganomicon

I finally made the Prospect Park Potato Salad and it was yummy! A great summer salad. I love the combination of flavors, especially the dill and Dijon mustard. The cucumbers add great texture.

Page 15 of 36 All times are UTC - 6 hours [ DST ]
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
http://www.phpbb.com/