Post Punk Kitchen Forum

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.

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

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

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.

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

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. :)

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?

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!

I'd use thyme or rosemary.

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.

I made a huge batch of chickpea cutlets for my entirely non-veg*n family for Thanksgiving and they were a big hit!

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.

I second Pine Nut Cream - it's worth the price of the book! And I'd never cooked with tamarind before Tamarind Lentils.

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...

oops? I posted in the wrong topic.

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

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!

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.

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...???

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.

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)

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). :)

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'"! ;)

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?