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 Post subject: Re: Veganomicon
PostPosted: Sun Nov 21, 2010 1:50 am 
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ismloveyoubobbybrown wrote:
i think butternut squash would be better, but i could see sweet potato working.


They're called butternut pumpkins here! Which probably puts them on the 'won't eat' list.

I might just tell him that it's not pumpkin.

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 Post subject: Re: Veganomicon
PostPosted: Sun Nov 21, 2010 3:55 am 
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Erinnerung wrote:
I might just tell him that it's not pumpkin.


Since the 'ziti' part is Italian, maybe you could just exten the translation and call it Ziti Con Zucca?

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 Post subject: Re: Veganomicon
PostPosted: Sun Nov 21, 2010 10:25 am 
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fruitbat wrote:
I often puree butternut squash to use in recipes calling for canned pumpkin.


Do you boil it first, or roast it or...?


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 Post subject: Re: Veganomicon
PostPosted: Sun Nov 21, 2010 10:40 am 
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I don't think it has a strong pumpkin flavor, I wouldn't even know it had pumpkin in it if I didn't know the name because I never eat pumpkin.

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 Post subject: Re: Veganomicon
PostPosted: Sun Nov 21, 2010 10:43 am 
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Love Child wrote:
fruitbat wrote:
I often puree butternut squash to use in recipes calling for canned pumpkin.


Do you boil it first, or roast it or...?

Yes. Sometimes I boil, but often I roast it because it's easier and I'm lazy.


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 Post subject: Re: Veganomicon
PostPosted: Tue Nov 23, 2010 2:15 pm 
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I love this book! It's the only vegan cookbook I own (at the moment), but I just adore all the advice in the first section. I can be very dim when it comes to cooking so for me it's really handy to have that front section.
My favourite recipe so far is the Snobby Joes, I can see that being a go to recipe as it's so simple and it can be put with almost anything.
I'm really excited to try out the beanballs, BBQ tofu and the chickpea cutlets. :)

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 Post subject: Re: Veganomicon
PostPosted: Wed Nov 24, 2010 6:00 am 
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I'm making the pumpkin ziti today, but I want to omit the sage because I just can't stand it. Any suggestions on what to use instead?


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 Post subject: Re: Veganomicon
PostPosted: Wed Nov 24, 2010 9:25 am 
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Another ziti question - can I sub silken tofu instead of firm? Silken is all I have at the moment (and I have a LOT of it), so I'd rather use it if it won't mess up the texture. No time for a trial run before taking this to an omni Thanksgiving!


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 Post subject: Re: Veganomicon
PostPosted: Wed Nov 24, 2010 11:09 am 
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Love Child wrote:
I'm making the pumpkin ziti today, but I want to omit the sage because I just can't stand it. Any suggestions on what to use instead?

I'd use thyme or rosemary.

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 Post subject: Re: Veganomicon
PostPosted: Wed Nov 24, 2010 2:37 pm 
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made pumpkin cranberry scones lastnight and I have orange cranberry bread in the oven and I am dying cause it smells so good. I forgot there is a yummy baked goods section in there, since I usually go to the cookie or cupcake books if I'm baking for others.


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 Post subject: Re: Veganomicon
PostPosted: Mon Nov 29, 2010 1:00 pm 
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I made a huge batch of chickpea cutlets for my entirely non-veg*n family for Thanksgiving and they were a big hit!

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 Post subject: Re: Veganomicon
PostPosted: Tue Nov 30, 2010 2:31 pm 
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did anyone see the review on amazon uk complaining theres no raw food in it, and everyone commenting like 'it says COOK in the title...?'

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 Post subject: Re: Veganomicon
PostPosted: Tue Nov 30, 2010 5:59 pm 
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Alien wrote:
did anyone see the review on amazon uk complaining theres no raw food in it, and everyone commenting like 'it says COOK in the title...?'


No, that seems a bit ridiculous, it's not advertised as a raw "cook"book at all.


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 Post subject: Re: Veganomicon
PostPosted: Tue Nov 30, 2010 6:04 pm 
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I second Pine Nut Cream - it's worth the price of the book! And I'd never cooked with tamarind before Tamarind Lentils.

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 Post subject: Re: Veganomicon
PostPosted: Tue Nov 30, 2010 6:09 pm 
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VeganMeredith wrote:
Alien wrote:
did anyone see the review on amazon uk complaining theres no raw food in it, and everyone commenting like 'it says COOK in the title...?'


No, that seems a bit ridiculous, it's not advertised as a raw "cook"book at all.


Oh, I totally went over to amazon uk just to nose about for this review! it seems like the person in question feels that the most important attributes of veganism are raw foods, sprouting, etc., and as such they took issue with vcon being labeled the "ultimate" vegan cookbook. They must find MOST vegan cookbooks grossly disappointing...

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 Post subject: Re: Veganomicon
PostPosted: Tue Nov 30, 2010 6:28 pm 
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oops? I posted in the wrong topic.

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 Post subject: Re: Veganomicon
PostPosted: Tue Nov 30, 2010 6:58 pm 
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Love Child wrote:
Arisaig wrote:
I made the Mac Daddy for the first time last night, since I was making another macaroni dish for the boys. It was so good! I halved the recipe and ate half. Seriously, how does that serve 4-5? As a side dish, I guess. Or the less gluttonous.

I am not a huge fan of mac and cheese, though I like a cheesy sauce on broccoli and cauliflower. I think what makes this recipe for me is the garlic in the sauce and the tofu - the tofu ricotta changes it from mac and cheese into something way better.


I have to try the Mac Daddy.


I could eat Mac Daddy every day, we put bread crumbs on top which makes it even better.

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 Post subject: Re: Veganomicon
PostPosted: Tue Nov 30, 2010 8:23 pm 
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I just made the cholent for the first time last night, and although I don't think I'm pronouncing it right, I don't care...I LOVE IT. I think it is the perfect cold weather food. My boyfriend ate three bowls of it. I had to fight him to keep a small bowl of leftovers for myself! Definitely a success.



Go make the cholent! Now!


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 Post subject: Re: Veganomicon
PostPosted: Wed Dec 01, 2010 5:38 am 
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I made the seitan pot pie on Sunday and it was good but a bit dry, for some reason. The crust was fabulous, and I don't like pie much.

Last night I had a leftover piece for supper, warmed up in the microwave. I thought the microwave might ruin the crust but the leftovers were better than the day I made it. Like many casseroles, the flavour of the filling had improved with a couple of days in the fridge. The crust was not as flaky as when it came out of the oven but it tasted delicious still and did not get gummy or chewy in the microwave.


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 Post subject: Re: Veganomicon
PostPosted: Sun Dec 05, 2010 1:11 am 
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OK, so this may be a dumb question about Vcon, and to add insult to injury, I'm not sure if this is the right place to post it.

So, with apologies for both offenses at the outset, the cilantro sour cream recipe in Veganomicon specifies "silken tofu, NOT the vacuum-packed kind." I always thought silken tofu was by definition the vacuum-packed, shelf-stable stuff... is the recipe referring to soft water-packed tofu that is refrigerated...???


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 Post subject: Re: Veganomicon
PostPosted: Sun Dec 05, 2010 5:20 am 
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dandykins wrote:
is the recipe referring to soft water-packed tofu that is refrigerated...???


yes, it is. it's right there with all other refrigerated 'fus at my regular grocery (naysoya brand, usually). i think silken tofu is defined more by its texture and water content than packaging.

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 Post subject: Re: Veganomicon
PostPosted: Mon Dec 06, 2010 7:55 am 
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At my house the favorites are:
Moussaka
Potato and kale enchiladas
smoky peppers and bean gumbo
jambalaya
lower fat chocolate bundt cake
pumpkin ziti

Just about everything I've tried I liked except:
Mac Daddy
Leek and Bean cassoulet (I know this is a favorite with many others, but I found it to be incredibly bland)


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 Post subject: Re: Veganomicon
PostPosted: Mon Dec 06, 2010 8:01 am 
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fruitbat wrote:
Love Child wrote:
fruitbat wrote:
I often puree butternut squash to use in recipes calling for canned pumpkin.


Do you boil it first, or roast it or...?

Yes. Sometimes I boil, but often I roast it because it's easier and I'm lazy.


I just saw this, and I do that too! I always roast it, since it's so hard to peel otherwise.
Everything always turns out just fine (especially the baked stuff, like butternut-subbed cookies). :)


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 Post subject: Re: Veganomicon
PostPosted: Tue Dec 07, 2010 5:21 pm 
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I bought wheat gluten just so I could make the chickpea cutlets again. So, yeah, not that the recipe needs another "that's rockin'" review, but "that's rockin'"! ;)


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 Post subject: Re: Almond quinoa muffins typo
PostPosted: Wed Dec 08, 2010 6:08 pm 
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For the almond-quinoa muffins, one of the steps is to add in the baking powder and baking soda, but there is no baking soda listed in the ingredients. I've made these a couple times adding in baking soda in the same proportions as the applesauce-oat bran muffins (another favorite) but wondered if anyone knew what the recipe is supposed to be? Baking soda or no baking soda?


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