Post Punk Kitchen Forum

I got this for Christmas but haven't tried anything from it yet. There are just so many recipes that look good, that I don't know where to start. Has anyone else tried anything from this?

I haven't tried too much yet, but I really like the Borscht with dill tofu sour cream, and the latkes (good served with applesauce and the same sour cream) are great too. Can't remember if I've made anything else yet, but there's a whole bunch of stuff I want to try.

I've made quite a lot. If I've blogged it you can see it here http://cookingtheveganbooks.com/categor ... ous-vegan/ but I haven't blogged it all. I think my favourite is the chilli and cornbiscuit with guacasalsa, or the curried chicpkea tart.

I love this book too. I loved the Tempeh Creole (I usually make the whole dinners, although I've just done the tempeh part without the creole sauce, even and had it over rice for a quicker meal) but the whole meal with the sauce, rice, corn relish and all is yum.

I made the tomato sauce penne with the shittake mushrooms and the sort of mushroom nuggets to go along with and that was a great meal too but I'd leave out the mushroom nuggets next time (mushroom overkill on the plate as the tomato has the dried shittake component already in the pasta and my guests didn't really eat the separate mushroom nuggets and they were my least fave part of the meal anyhoo). But do make the tomato pasta part with the shittake mushrooms definitely. My sister went nuts especially over the dried shittake mushrooms. They're only a couple of ingredients and in the oven and they add a great touch to an otherwise plain but yummiful basic tomato sauce. Yeah, that was great meal.

I've made the lima bean stew with polenta and chile sauce and guacasalsa--yum!!!

I made the moussaka most recently and I really loved it. Flavorful, delicious. Took a long time to make, a few hours but worth it. I made all the accompaniements (the sauteed chard with olives was great with it). A fabulous way to use up some seitan and for someone like me who isn't mad about seitan because it's hidden in a bunch of other flavorful ingredients.

Several of the desserts. The only dessert I'm wasn't personally crazy about was the apple cake in that book (I found it too dry and streusal-dry-crumbly crumby at the top) but my sister absolutely loved it. And as a recipe, it came out well, just my personal taste there, methinks.

This is a great book and I often use it for entertaining or for weekend meals where I'd like a comprehensive set of dishes that go well together because I personally kind of suck at picking and choosing full course type meal menus myself so it's especially good for those occasions.

So many other things I want to try from this book too...

All the soups I have tried were great, offhand I can only remember the split pea.

This is one of my favorite cookbooks! It took me a while to appreciate it but now I love it. I've probably made 80% of the recipes and haven't ever had a total dud. I do like to do the full meal plans, because I stink at choosing which dishes go together.

I especially like the Mushroom Filo Triangles with Delicata-Porcini Sauce, Seitan Pot Pie with bechamel (but I don't like the crust recipe), Seitan Bourguignonne, Chickpea Crepes (there's a few different seasonal recipes for fillings, they're both great), Caramelized Brussels with Pecans, African Groundnut Stew, Curried Chickpea Tart (very versatile base), Latkes and Rosy Applesauce, Moussaka, Millet-Sunflower Croquettes, Gingerbread and Blood Orange Sauce, and Peanut Butter Mousse Cake.

I also use the different sour cream and aioli recipes a lot independent of the accompanying recipes.

The one thing I remember totally failing on me was the kantens. Probably my fault, though! I'm terrible with agar.

ooh the PAELLA. It has many components but is just so, so good when it all comes together. (I have gone lazy a couple times and not made the tomatoes for the garnish, and also in winter I've used canned tomatoes for the sauce too.) I also love the pie crusts, the regular canola oil one is always a go-to for me because it always seems to work. However, I didn't care for the squash ravioli with white bean sauce at all, it seemed to be lacking in flavor for me.