Post Punk Kitchen Forum

Thanks! I'm sure it'll be good, as the other recipes have been so far :)

I made the gyros after reading this. Really, that seitan recipe is so yum for gyros. I doubled it to put half in the freezer after steaming and I am so glad I did!

I just made the gyros last night and that seitan is to die for! Awesome texture, great flavor. I wish I would've made a double batch!

I just pulled the Tuna-Free Noodle Casserole out of the oven and I am so pumped! All components tasted amazing while I was putting it together. I just had a bite and it's wonderful!!! I can't wait to feed it to my husband later. I don't even really like intact chickpeas but they are amazing in this!

Cooking with meat had seemed easier because people just focus on the meat and you don't have to do much to it for people to seem to like it. I've been flailing around lately trying to cook great vegan food. I am so thrilled to have picked up this book! Thank god for cookbook authors like Tamasin who make it possible for us to make exciting vegan food. I can't wait to work my way through the rest of this book.

LOVED this recipe. And yeah, being vegan is actually easy when you have great cookbooks to start from!

I'm obsessed with the cheezy mayo. It's the best burger condiment in the world, no shiitake.

I will definitely try that!!

I made the 50/50 burger buns, using my stand mixer to mix & knead the dough. The buns turned out soft and slightly sweet. I might use unsweetened soy milk next time I make them, but they were still very good.

I wanted bigger buns (hehe) so I made 5 instead of 6. The recipe is a bit time consuming but most of that is spent waiting for the dough to rise.

I'm making the burger buns and incrediburgers now.

I'm worried that the tapioca is a problem--I used tapioca starch.

I've avoided this book because I'm lazy and the long ingredients turned me off, but the burger recipe is mostly spices or quick to use things, so they are actually easy to throw together and not a lot of cleanup.

I'm looking forward to trying them; I've been wanting to dive into this book.

Made my buns yesterday for seitan bbq sandwiches tonight.

Dmb question: how can I tell my burgers are done steaming?

I have them stacked on top of each other in a steamer basket. I rotated the order once.

My mom came and asked if I should have the lid on the pot. Oops?

I never steam anything! Help.

The buns look great.

You should have the lid on when you steam! I'm amazed it hasn't burnt dry. Now you're they're I'd just see if they're still squishy or not. I hope the starch doesn't cause you any problems; I'm trying to remember what I used but I think they were little balls.

I made the Chicago pizza last night and the Brewpub Tater Tot Pie tonight, both great even though I forgot to add the tomato paste to the pie.

Started raining too hard to grill yesterday, so I made pizza instead.

Should I grill, then freeze, or just freeze the burgers?

You can just freeze them! Divide them with parchment so they don't stick together. Then thaw and grill when you're in the mood.

It's so heartwarming to see what you guys have enjoyed from AVK. Thank you very, very much!

I ended up not liking them. I guess I'm best to stick to grain burgers. I know a lot of other people enjoy them.

The buns are great though. My dad ate half of then already, the rat. But since I made them in The bread machine dough cycle, they were super easy, so I'll make a new batch.

I've had trouble finding buns with whole wheat that aren't too dense, but these are soft and yummy.

I'm trying to decide what to try next. I need something sort of light since I've had pizza and pie and too much high calorie food. So no avocado wedges

Woes. I meant to pick this book up while I was in the states too, but completely forgot. I must not have seen it clearly. Oh well, Book Depository shall save me.

Yum! It is really good. I always have it with my burgers now. I'm not much of a veggie dog person, but I bet it would be good there as well.

I finally made the Incrediburgers and thought they were great. My bf loves them and proclaimed them to be the best burgers he's had since becoming veg 14 years ago! The cheezy mayo was good as well.

I bought red miso yesterday so that I could make the tempeh sandwiches.

I'm glad I did: seriously yummy! I always default to tempeh bacon because I love it so much, so it's good to have another tempeh sandwich recipe to rotate.

Half the recipe is plenty for 4 sandwiches for me, so I only used 1 pack of tempeh, but I made the full batch of marinade. Do you think these would freeze ok if I made a second batch to use my marinade? Especially since I don't have wine to use often, I'd like to take advantage.

I think I'll have to buy some of those cheap Target red wine cubes to have for this.

The burger sauce is good too, but I decided, before tasting, that it didn't have enough onion. I think I'll have red onion fumes following me around all day.

I am really curious as to what these are (but we probably can't buy them here, as wine has to be sold in liquor stores in TN).

Target sells wine that they have packaged for them in 4 packs of small 8oz boxes (I think for $5.99, but they go on sale). The wine is actually surprisingly drinkable, but most importantly, its cheap and convenient for cooking when you don't want to open a "real" bottle (ie, one for drinking).

I used a $3.99 bottle from Whole Foods. It was fine for the tempeh marinade, but not drinkable. My dad (who isn't overly picky) said it was a large step below vinegar. I don't know what the regular price was, but it was too high.

I'm going to make the Chicago-style deep dish pizza tonight, but I don't have a cast iron skillet. Do you think I could use a baking pan instead?

I'm certain you could, as long as the dimensions are similar. It really is deep. I made it last week for 4th (3rd) of July:

Maybe I can make two mini pizzas instead of one large? That would be convenient, then I can save one for dinner tomorrow.

I would think so, just split your dough in half before you roll it then add half of the ingredients to each pan.