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 Post subject: Re: Veganomicon
PostPosted: Sun Dec 29, 2013 12:12 pm 
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Hearts James Cromwell

Joined: Fri Nov 01, 2013 5:38 am
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Location: Maryland
Imogen wrote:
I made the pine nut and aubergine moussaka for dinner last night (and lunch today, and probably dinner again tonight!) but without courgette because I didn't have any, and it was delicious! I haven't made moussaka since going vegan, so I was really happy to try this recipe.

I can't believe I haven't made this yet! It sounds fantastic.


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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 02, 2014 7:40 pm 
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Its very good, but I found you really need to double the pine nut cream!


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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 02, 2014 7:47 pm 
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Hearts James Cromwell

Joined: Fri Nov 01, 2013 5:38 am
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otherdimension wrote:
Its very good, but I found you really need to double the pine nut cream!

Good to know!


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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 02, 2014 10:53 pm 
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So Totally Yiffy
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I'll add in my two cents!

This book is fantastic! So far I have made the focaccia bread, chickpea cutlets (with mustard sauce), and lasagna with cashew ricotta (and optional pine nut cream).

Prepare to be blown away!


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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 02, 2014 11:36 pm 
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Level 7 Vegan
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Tofulish wrote:
Image

Lower Fat Chocolate Bundt. OMG so good.

I got the Nordicware bundt pan that Garrick bought a few years ago, because when I saw it, I lusted after it hardcore for about a year before having B get it for me for Christmas.

It was simple enough that Leela is convinced that she made it herself and she is SO proud.


Bundt pan envy.

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 Post subject: Re: Veganomicon
PostPosted: Fri Jan 03, 2014 8:34 am 
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Hearts James Cromwell

Joined: Fri Nov 01, 2013 5:38 am
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Jinaiya wrote:
I'll add in my two cents!

This book is fantastic! So far I have made the focaccia bread, chickpea cutlets (with mustard sauce), and lasagna with cashew ricotta (and optional pine nut cream).

Prepare to be blown away!

The cashew ricotta is seriously one of the best things I've ever eaten.


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 Post subject: Re: Veganomicon
PostPosted: Fri Jan 03, 2014 12:13 pm 
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Lactose Intolerant...Literally

Joined: Fri Nov 30, 2012 5:26 pm
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Location: Baltimore/Washington
So yesterday my buddy and i were hanging out, making sushi. I brought out Vconn for the sushi rice instructions. He thought the title was funny- he said it sounded like a magic book that veganizes food. For example, you go to someone's house, and they only have non-veg food to eat. Then you bring out Vegonomicon, say some magic words, and there it is! The food is magically vegan.
Maybe Vconn isn't a magical book that magically turns food vegan, but it's about the closest thing i have discovered. So far.

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 Post subject: Re: Veganomicon
PostPosted: Sun Jan 05, 2014 4:45 pm 
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Ok, I am about to foray into the world of making seitan, again. The first time I made in for the seitanic jambalaya, and it was definitely squishy/spongey/brainy. But AP convinced me long ago to make the baked cutlets and I've decided tonight is the night.

Since fambly will be eating meats, I'm going to freeze the leftovers. I'm assuming flat freezing and keeping separated with parchment is the route to go here, but I've never dealt with this sort of thing so want to check.

What about reheating? Just thaw and cook however I want?

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 Post subject: Re: Veganomicon
PostPosted: Sun Jan 05, 2014 5:03 pm 
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WELFARIST!
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^Hey Moon, your freezing strategy for seitan sounds fine. I usually freeze my seitan in two old Earth Balance tubs (so each frozen portion will have enough seitan to serve anywhere between four to six persons--and I can just remove the tub with the frozen seitan in it to thaw in the fridge overnight before I use it.) To thaw, you can just thaw in the fridge or on the countertop and cook however you like.

If you keep having problems with brainy seitan, the baked cutlets might be the way to go--baking will control the heat and minimize braininess and steaming might be another option. Good luck! Seitan making gets easier once you get the hang!

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 Post subject: Re: Veganomicon
PostPosted: Sun Jan 05, 2014 8:36 pm 
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***LIES!!!***
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I have become a big fan of steaming seitan. The other way I haven't tried yet, but seems intriguing, is to braise, so you get the slow heat of the oven with the moistness of cooking in liquid.


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 Post subject: Re: Veganomicon
PostPosted: Sun Jan 05, 2014 9:34 pm 
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Discovered unobtainium
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Those Bundt pans are worth the extra cost. I've never had a less than perfect cake. My old pan was a pita and caused many tears.

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 Post subject: Re: Veganomicon
PostPosted: Mon Jan 06, 2014 9:54 am 
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I made a double batch of the chickpea cutlets on the weekend to freeze. I used to make these ALL of the time but I haven't made them in YEARS. Glad to have them back in my life.

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 Post subject: Re: Veganomicon
PostPosted: Mon Jan 06, 2014 1:07 pm 
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Saggy Butt

Joined: Thu Oct 21, 2010 8:35 am
Posts: 279
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lobsteriffic wrote:
I made a double batch of the chickpea cutlets on the weekend to freeze. I used to make these ALL of the time but I haven't made them in YEARS. Glad to have them back in my life.


I did this yesterday too. I love having them in the freezer and pop into the toaster oven when I don't feel like cooking or need a quick lunch. I feel that having them in my freezer relieves my temptation to buy vegan 'pre-made' burgers or Gardein. Don't get me wrong, I love them, and Gardein is good. But I really want to limit my processed food intake. And these chickpea cutlets are so easy to make and so darn tasty - I'd rather eat them.


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 Post subject: Re: Veganomicon
PostPosted: Tue Jan 07, 2014 11:33 am 
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PorshaJo wrote:
lobsteriffic wrote:
I made a double batch of the chickpea cutlets on the weekend to freeze. I used to make these ALL of the time but I haven't made them in YEARS. Glad to have them back in my life.


I did this yesterday too. I love having them in the freezer and pop into the toaster oven when I don't feel like cooking or need a quick lunch. I feel that having them in my freezer relieves my temptation to buy vegan 'pre-made' burgers or Gardein. Don't get me wrong, I love them, and Gardein is good. But I really want to limit my processed food intake. And these chickpea cutlets are so easy to make and so darn tasty - I'd rather eat them.


Yes to all of this!

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http://veganforthewin.wordpress.com


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 Post subject: Re: Veganomicon
PostPosted: Tue Jan 07, 2014 6:07 pm 
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Ninja Master
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annabazoo wrote:
So yesterday my buddy and i were hanging out, making sushi. I brought out Vconn for the sushi rice instructions. He thought the title was funny- he said it sounded like a magic book that veganizes food. For example, you go to someone's house, and they only have non-veg food to eat. Then you bring out Vegonomicon, say some magic words, and there it is! The food is magically vegan.
Maybe Vconn isn't a magical book that magically turns food vegan, but it's about the closest thing i have discovered. So far.

I wish such a thing existed! Because that would be awesome.

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 Post subject: Re: Veganomicon
PostPosted: Tue Jan 07, 2014 6:59 pm 
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Nailed to the V
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lobsteriffic wrote:
PorshaJo wrote:
lobsteriffic wrote:
I made a double batch of the chickpea cutlets on the weekend to freeze. I used to make these ALL of the time but I haven't made them in YEARS. Glad to have them back in my life.


I did this yesterday too. I love having them in the freezer and pop into the toaster oven when I don't feel like cooking or need a quick lunch. I feel that having them in my freezer relieves my temptation to buy vegan 'pre-made' burgers or Gardein. Don't get me wrong, I love them, and Gardein is good. But I really want to limit my processed food intake. And these chickpea cutlets are so easy to make and so darn tasty - I'd rather eat them.


Yes to all of this!


I'm jealous of the self control I'm seeing from you two! I always double and freeze, but I throw so many in the microwave so quickly. . . . that it still only lasts a couple days. Sigh. :[
(I am blasphemous and often just eat them plain with a lot of Frank's Red Hot. Kind of like vegan boneless wings. . . )

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 Post subject: Re: Veganomicon
PostPosted: Wed Jan 08, 2014 9:57 am 
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I've totally been known to chow down on a plain chickpea cutlet, they are just so tasty!

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http://veganforthewin.wordpress.com


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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 09, 2014 8:54 am 
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Invented Vegan Meringue
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I'm always amazed that I still find new recipes in this book, 4 years (for me) later.

I made the curried udon stir-fry last night. Really tasty and easy. I used faux chicken instead of seitan though, and I used a whole bag, which was way too much. But still good!


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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 09, 2014 11:43 am 
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I am making the cashew ricotta regularly these days to use as a spread for breakfast. It's so tasty (although I skip the garlic, because mornings)! I love it with some fresh chopped tomatoes on top as well, and keeps me stoked with the proteins the whole morning.

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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 09, 2014 11:52 am 
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Hearts James Cromwell

Joined: Fri Nov 01, 2013 5:38 am
Posts: 48
Location: Maryland
Anek wrote:
I am making the cashew ricotta regularly these days to use as a spread for breakfast. It's so tasty (although I skip the garlic, because mornings)! I love it with some fresh chopped tomatoes on top as well, and keeps me stoked with the proteins the whole morning.

That sounds really good! It just might give me an excuse to keep bagels on hand.


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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 09, 2014 6:44 pm 
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lobsteriffic wrote:
I've totally been known to chow down on a plain chickpea cutlet, they are just so tasty!

A batch doesnt last a day in my house! If I have one* for dinner, my dad and I will scarf the rest of them, bit by bit, before the end of the day.

*ok 2, who am I kidding?

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 Post subject: Re: Veganomicon
PostPosted: Thu Jan 09, 2014 9:36 pm 
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Invented Vegan Meringue
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The tofu florentine is such a weird combination for us, but it's really comfort foody and satisfying. I used the IDI basic tofu, the VCON cheesy sauce, and kind of winged the rest. Very nommy.


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 Post subject: Re: Veganomicon
PostPosted: Fri Jan 10, 2014 11:21 am 
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Frees Bunny Slippers

Joined: Thu Sep 13, 2012 1:22 pm
Posts: 166
Location: Brooklyn, NY
creep wrote:
I'm always amazed that I still find new recipes in this book, 4 years (for me) later.

I made the curried udon stir-fry last night. Really tasty and easy. I used faux chicken instead of seitan though, and I used a whole bag, which was way too much. But still good!


I love that stir fry! Whenever we go to an asian grocery I buy fresh udon noodles to stick in the freezer to have on hand for this. I almost always make it with a package of trader joe's beefless strips instead of seitan and they work amazingly well in it!

Veganomicon is still my #1 favorite and most used cookbook & I'm also always surprised by the new things I find in it! It's the book that keeps on giving for ever & ever.


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 Post subject: Re: Veganomicon
PostPosted: Fri Jan 10, 2014 8:46 pm 
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Vegan Vegan Vegan Vegan Vegan
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Location: The land of maple syrup and beavers.
Tonight I made the seitanic jambalaya for the second time. The first time was probably almost a year ago, and despite following the recipe pretty closely, it was kind of terrible. I had spongey seitan, and the whole thing was dry and not pleasing - hubby did not eat seconds.

But having decided that the seitan cutlets are yummy, I decided to try it again tonight, with a couple changes. Only one can of beans instead of two since our cans are bigger here, half the seitan (I had already eaten some cutlets after all) and I used seitan cooking liquid instead of vegetable broth. And man, was it ever good. Saucy and tangy and the beans are moist and soft. Mr Moon had a second bowl and no complaints.

I don't know if the first time it just wasn't enough liquid to go around or if the rice just let me down, but it turned out so well tonight I can totally picture making it again.

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 Post subject: Re: Veganomicon
PostPosted: Mon Jan 13, 2014 10:25 am 
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Prefers Jar Jar Binks over Han Solo
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Location: Munich, finally!
Last night I made the black beans burgers for the first time, and I must say I was a bit meh. They didn't really have any taste, and I followed the recipe exactly. Maybe though the spices didn't get well mixed because my bf took the first bite and said "woah, that's a lot of spices", and then he agreed that there wasn't much taste in the rest of the burger, so he might have gotten the one spot where the spices concentrated.
I will try again with different spices, maybe curry like in the black beans burgers in IDI.

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