Post Punk Kitchen Forum

i got a gift card to BN and used a coupon code too :) can't wait for this book to arrive! this might tide me over until 'grills gone vegan' comes out in a few weeks ;)

any *must make* recipe suggestions?

We have a ton of favorites, but we make the scrambles the most... particularly the Chinatown and Southwestern ones.

and the tacos!

Vanilla Raisin Bread! :)

Cinnacrunch muffins! Love those.

has anyone made the ribz recipe from page 150? hubby literally petted the color photo of this recipe and i really want to make it for him.

i've only made seitan once before, and it was baked not steamed, so any tips and/or advice would be appreciated!

my countertop electric steamer is too small to handle this recipe so i'm going to try to find one of those cheap metal petal-like fold-out colander steamer type things that sit in the bottom of the pot.

Mine were really tough, but I think we grilled them too long. We were using a charcoal grill, and I found it difficult to time and know for sure when they were done.

hhmmmmm....... we have a gas grill, maybe my hubby will be able to figure that part out......

before your grilled the ribz, was the consistency/texture okay??

It just felt like seitan. I didn't taste them before grilling though.

It was at least a year and a half ago, maybe longer. I have much more seitan experience now. I should try again!

yes, i still definitely plan to try them out. i saw a too small cheap metal petal collander steamer at the grocery store earlier. need to check out our asian market or head back out to bed bath and beyond, i saw a cheapo one there last time, i just can't remember what size it was

I finally had all the ingredients for cinnacrunch mufffins. holy. moses. these just ballooned up, and taste AMAZING (Not the best thing to eat when you have the stomach flu) but oh well :)

i really have to go through this book and mark stuff down.

made the TVP sloppy joes (page 106 I think?) and hubby & I both enjoyed them. Since going vegan, I've actually made a few different vegan sloppy joe recipes and hubby said this one is the best. He really liked the pickles. The tomato sauce really fancifies the dish rather than just using ketchup. However, both of us missed that punchy tomato taste so next time I will add in some all natural ketchup to sub for some of the tomato sauce. Definitely a recipe keeper. The recipe says it serves 4. We had it for dinner twice in a row and still have enough for another night, but I'm freezing our leftovers and cooking something fresh tonight.

Beer-simmered seitan stroganoff with cracked pepper pg. 156 American Vegan KItchen

-yum! I liked the tamarind in the tomato sauce. :)
-used the seitan from Vegan Diner
-more of a goulash than a stroganoff but mighty tasty.
-did not taste the beer (youpee!)

made the pineapple upside down cake on page 189, it may not be healthy due to all the sugar, but it is mighty tasty! hubby really liked it too and commented on how nice the crumb was, this is definitely not a dense cake.

i was surprised the recipe did not call for any pineapple juice so i subbed 1/4 cup pineapple juice (what was in the can) for part of the soy milk.

after 20 minutes, i inverted the cake onto a platter but some of the sticky caramel stayed behind in the pan which is why you aren't seeing a photo of the entire cake ;) no worries, i carefully scraped and put the sticky caramel stuff back on top.

I made the alfredo again today, haven't had it it 2 years or something. It was as good as I remembered! You think it's gonna be really tangy and strong with the vinegar and mustard and garlic and chills, but it's not. It's so flavorful and creamy with just enough tang. Love it.

Did you do the marsala version? Because I like it far better.

I got the gyros at the Chicago Diner last week and the idea is the same but I didn't like it nearly as much as the AVK version I make at home. Well, maybe they throw more seitan on it there than I do,but the taste isn't as good.

one of the things I love so much about this book (actually Tami's recipes in general I guess) is her sauces - sometimes it seems like they have random ingredients but it's like some kind of alchemy, they end up tasting so right! the tuna-free casserole is another example of this; when I first made it I was all "water chestnuts? artichokes? huh?" but it's one of my favorites!

Nah, I just used white cooking wine. I'll have to ask my dad if he has some marsala, can't imagine how it could get any better though!



Oh, that casserole was the first recipe I made from this book, so good! I have to revisit that one too.