| FAQ  | Search | Login 
It is currently Sat Dec 03, 2016 3:00 pm

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 8 posts ] 
Author Message
 Post subject: Nom Yourself
PostPosted: Mon Sep 28, 2015 8:21 pm 
Offline
Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
Has anyone here tried Mary Mattern's new cookbook or recipes? I'm curious about this book but the ebook (my preferred format) is currently priced at $18.99 and the Amazon preview does not show any recipes or even recipe titles. My library doesn't have it, either, so I'm really hoping to hear some opinions here.


Top
 Profile  
 
 Post subject: Re: Nom Yourself
PostPosted: Tue Sep 29, 2015 3:57 pm 
Offline
Not NOT A Furry

Joined: Tue Dec 16, 2014 4:05 am
Posts: 485
I would classify it as entry-level. I haven't made anything yet, but here are the recipes:

Spoiler: show
Homemade Staples

Almond Milk
Cashew Milk
Cashew Cream Cheese
Coconut Milk
Coconut Sour Cream
Making Your Own Vegetable Broth

Sauces, Dips, and Dressings

Kale Pesto
Sweet Cilantro Chili Sauce
Spicy Cilantro Peanut Sauce
Coconut Mushroom Gravy
Herb Cashew Cream
Almond Cheese Sauce
Million Island Dressing
Caesar Dressing
Buttermilk Ranch Dressing
Tartar Sauce
Basil Pesto Aioli
Sweet Mustard Dipping Sauce
Tzatziki Sauce
Strawberry Basil Vinaigrette
Autumn Glaze
Sea-Salted Caramel
Coconut Milk Chocolate Sauce

Breakfast

Classic Pancakes
Sweet Banana Porridge
California Tofu Benedict
Creme de la Crepes
The Glucky Waffles
Blueberry Oatmeal Squares
Gingerbread French Toast
Hemp Banana Berry Muffins
Snickerdoodle Banana Bites
Breakfast Bruschetta
Traditional Glazed Donuts
Tempeh Bacon Spinach Quiche
Maple Breakfast Quinoa
Southwestern Scramble
Sweet Potato Waffle Sandwich

Appetizers

Cannellini Caprese Crostini
Chive Bacon Mashed Potato Spheres
Guacamole Wontons
Pie Wheels
Garlic Potato Kale Cakes
Fried Eggplant Sticks

Soups and Salads

Black Bean Jambalaya
Sweet Roasted Pumpkin Soup
Chipotle BBQ Quinoa Chili
Kale Noodle Soup
Sweet Sensation Salad
Buffalo Cauliflower Kale Salad
Bell Pepper Kale Salad
Summer Salad

Sandwiches

B.A.L.T Sandwich
Deviled Eggless Salad Sandwich
The Beets Quinoa Burger
Shiitake Mushroom Po'Boy with Remoulade

Pasta

Wonderland Alfredo
Half-Baked Macaroni and Cheese
Miss Mary Macaroni Salad
Creamy Basil Tomato Spaghetti with Kale
Pokey Gnocchi
Cauliflower Ricotta Stuffed Shells
Firefighter's Bow Ties

Entrees

Balsamic Garlic Portobello Chop
Cauliflower Steak
Crabby Heart Cakes
Deep-Fried Guacamole
Kashmiri Cauliflower and Leeks Curry
Mushroom Cauliflower Harissa Paella
Sesame Tofu Tacos
Stuffed Artichoke
Mushroom Chia Risotto
BBQ Seitan Skewers
Southern-Fried Buttermilk Tofu
Crispy Orange Sesame Cauliflower

Sides

Buttermilk Biscuits
Dreamy Brussels Sprouts
Garlic Cauliflower MAsh
Pear Kale Slaw
Lucy's Licorice (AKA Pickled Beet Stems)
Wild Rice with Carrots, Zucchini, and Yellow Squash with Garlic Truffle Butter
Roasted Garlic Farm Carrots
Cilantro Chili Lime Butter Corn
Royce Rolls
Drunken Potatoes
Rosemary Olive Oil Biscuit Muffins
Maple Tempeh Bacon
German Potato Salad

Desserts

American Apple Pie
Grandma Mattern's Date Nut Bread
Grandma Benson's Blueberry Cake
Raw Cinnamon Apple Sauce
Fat Mint Chip Cookies
Double Trouble Brownies
Citrus Chocolate Mousse
Whiskey Lady Cupcakes
Coconut-Battered Strawberry Zepole
Bluebrry Coconut Wonton Cups
Doughnut Holes


Top
 Profile  
 
 Post subject: Re: Nom Yourself
PostPosted: Tue Sep 29, 2015 9:12 pm 
Offline
Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
Xocolatl wrote:
I would classify it as entry-level. I haven't made anything yet, but here are the recipes:

Spoiler: show
Homemade Staples

Almond Milk
Cashew Milk
Cashew Cream Cheese
Coconut Milk
Coconut Sour Cream
Making Your Own Vegetable Broth

Sauces, Dips, and Dressings

Kale Pesto
Sweet Cilantro Chili Sauce
Spicy Cilantro Peanut Sauce
Coconut Mushroom Gravy
Herb Cashew Cream
Almond Cheese Sauce
Million Island Dressing
Caesar Dressing
Buttermilk Ranch Dressing
Tartar Sauce
Basil Pesto Aioli
Sweet Mustard Dipping Sauce
Tzatziki Sauce
Strawberry Basil Vinaigrette
Autumn Glaze
Sea-Salted Caramel
Coconut Milk Chocolate Sauce

Breakfast

Classic Pancakes
Sweet Banana Porridge
California Tofu Benedict
Creme de la Crepes
The Glucky Waffles
Blueberry Oatmeal Squares
Gingerbread French Toast
Hemp Banana Berry Muffins
Snickerdoodle Banana Bites
Breakfast Bruschetta
Traditional Glazed Donuts
Tempeh Bacon Spinach Quiche
Maple Breakfast Quinoa
Southwestern Scramble
Sweet Potato Waffle Sandwich

Appetizers

Cannellini Caprese Crostini
Chive Bacon Mashed Potato Spheres
Guacamole Wontons
Pie Wheels
Garlic Potato Kale Cakes
Fried Eggplant Sticks

Soups and Salads

Black Bean Jambalaya
Sweet Roasted Pumpkin Soup
Chipotle BBQ Quinoa Chili
Kale Noodle Soup
Sweet Sensation Salad
Buffalo Cauliflower Kale Salad
Bell Pepper Kale Salad
Summer Salad

Sandwiches

B.A.L.T Sandwich
Deviled Eggless Salad Sandwich
The Beets Quinoa Burger
Shiitake Mushroom Po'Boy with Remoulade

Pasta

Wonderland Alfredo
Half-Baked Macaroni and Cheese
Miss Mary Macaroni Salad
Creamy Basil Tomato Spaghetti with Kale
Pokey Gnocchi
Cauliflower Ricotta Stuffed Shells
Firefighter's Bow Ties

Entrees

Balsamic Garlic Portobello Chop
Cauliflower Steak
Crabby Heart Cakes
Deep-Fried Guacamole
Kashmiri Cauliflower and Leeks Curry
Mushroom Cauliflower Harissa Paella
Sesame Tofu Tacos
Stuffed Artichoke
Mushroom Chia Risotto
BBQ Seitan Skewers
Southern-Fried Buttermilk Tofu
Crispy Orange Sesame Cauliflower

Sides

Buttermilk Biscuits
Dreamy Brussels Sprouts
Garlic Cauliflower MAsh
Pear Kale Slaw
Lucy's Licorice (AKA Pickled Beet Stems)
Wild Rice with Carrots, Zucchini, and Yellow Squash with Garlic Truffle Butter
Roasted Garlic Farm Carrots
Cilantro Chili Lime Butter Corn
Royce Rolls
Drunken Potatoes
Rosemary Olive Oil Biscuit Muffins
Maple Tempeh Bacon
German Potato Salad

Desserts

American Apple Pie
Grandma Mattern's Date Nut Bread
Grandma Benson's Blueberry Cake
Raw Cinnamon Apple Sauce
Fat Mint Chip Cookies
Double Trouble Brownies
Citrus Chocolate Mousse
Whiskey Lady Cupcakes
Coconut-Battered Strawberry Zepole
Bluebrry Coconut Wonton Cups
Doughnut Holes


Thanks so much, Xocolatl. I appreciate your typing all that out from the bottom of my heart. I won't rush out to get it, but I'm still interested in hearing about other people's experiences with these recipes.


Top
 Profile  
 
 Post subject: Re: Nom Yourself
PostPosted: Wed Sep 30, 2015 1:00 am 
Offline
Addicted to B12 Enemas

Joined: Tue Jun 18, 2013 1:38 am
Posts: 261
Index looks pretty good, but a lot of those recipes have been done before in some form or another.

Do we really need more pancake recipes, tofu scrambles and tempeh bacon?

I hate to say this (and I'm a cookbook addict) but the market is flooded with vegan cookbooks at the moment, probably which are better than this book.


Top
 Profile  
 
 Post subject: Re: Nom Yourself
PostPosted: Wed Sep 30, 2015 2:03 am 
Offline
Not NOT A Furry

Joined: Tue Dec 16, 2014 4:05 am
Posts: 485
You're welcome, LFL. The only thing I'm somewhat interested in making is the beet stem recipe. It's a sweet pickle with cinnamon, nutmeg, and cloves, and she suggests chopping it and serving it over ice cream. Other than that, there's a cupcake frosting that combines whiskey and fresh raspberries. I may try that combination in the Cinnamon Snail's cooked coconut milk frosting.

Don't forget the recipes for almond milk and cashew cream, otherdimension!


Top
 Profile  
 
 Post subject: Re: Nom Yourself
PostPosted: Wed Sep 30, 2015 6:27 am 
Offline
Ninja Master
User avatar

Joined: Wed Oct 20, 2010 5:00 pm
Posts: 5872
Location: Surrey, UK
Her instagram feed is very pretty. But yeah reading that index doesn't make me feel the need to rush out and buy it.

_________________
I sure do love pumpkins, Cotton.

Food & beauty blog: http://alienontoast.co.uk
http://www.facebook.com/alienontoast
https://www.youtube.com/channel/UCoZl0Q3szfT7TXQOkVCYypA


Top
 Profile  
 
 Post subject: Re: Nom Yourself
PostPosted: Thu May 05, 2016 11:22 am 
Offline
Has Isa on speed dial

Joined: Thu Oct 21, 2010 2:44 pm
Posts: 85
Location: Seattleish
I was excited about this book coming out when I learned she had traveled as a private chef to Ellie Goulding, but I agree nothing stands out as new or intetesting.


Top
 Profile  
 
 Post subject: Re: Nom Yourself
PostPosted: Wed Sep 21, 2016 5:25 pm 
Offline
Huffs Nutritional Yeast
User avatar

Joined: Wed May 11, 2011 1:58 pm
Posts: 103
I picked this cookbook up a few months ago based on a couple of things. She's from the East Coast, she likes crispy on the outside/creamy on the inside foods (me too!), and her food always looks so good. The photos are mouthwatering. But then it sat on my shelf. In an effort to use my cookbooks more, I finally made myself cook something from this today, Crabby Heart Cakes and Tartar Sauce.

I spent a lot of my childhood near the Chesapeake Bay, and have eaten a lot of crab cakes as a result. Since Mattern hails from Baltimore, I knew I had to try her crabby cakes. They're good, but they'll require some tweaking if I ever make them again. First of all, they are sooooo salty. She calls for 2 tablespoons of "seafood seasoning," which I took to mean as Old Bay, plus a teaspoon of salt. I could barely get through one cake before running for a glass of water. I'd try 1 tablespoon next time, or maybe 2 teaspoons. I also wanted them to have more of a binder. They have a little bit of flour, but they kept wanted to fall apart whenever I dunked them in the almond milk. More flour or maybe breadcrumbs would help them stick together better. To their credit, though, they kept together while frying, which was great. Last sticking point - she has you sauté the onions but then doesn't tell you what to do with them. I used common sense and put it with the patty mixture, but if I was even a little distracted, I would've missed putting them in all together.

All that aside, these are some pretty good crab cakes! I shredded the hearts of palm in a mini food processor and they became nice and flaky. I rarely fry food but these were decadent and definitely achieved her crispy on the outside/creamy on the inside goal. If they were only less salty, I'd probably be over the moon about them.

I'd pass on the tartar sauce next time. It's fine, but Follow Your Heart's tartar sauce is just too perfect. Having said that, I made it with Just Mayo, which I find to be on the sweeter side and less preferable. Could be better with Vegenaise!


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 8 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer