Post Punk Kitchen Forum

I finally tried the Tempeh Sausage Puff Pastries, but used phyllo dough instead of the puff pastry. We took them to my husband's Christmas party and they disappeared quite quickly! I have a feeling these are going to become a go-to app for me!

I'm making the raised waffles, and I didn't read the directions carefully enough, and I added the salt with the rest of the ingredients, instead of at the end. Will this mess anything up? I'm doing the overnight rise.

Salt affects the yeast's ability to do its thing, so they might not rise as high. I don't think it'll totally mess them up, but that's just a guess.

Thanks. They ended up working out fine -- I was a bit worried, between the salt and the fact that my yeast was kind of old, but they're delicious.

I made the East Coast Coffee Cake in a 8-inch brownie pan and cut them into squares. I added one cup frozen blueberries and lemon zest (as suggested in the "variations" section). Changes made - I used all the oil recommended in the topping but used 1/4 cup apple sauce plus 1/4 cup oil in the cake part to cut down on the fat. Also, I only used 1/4 cup all-purpose flour and used Spelt flour for the remainder. Came out super-moist and delicious.

I love that coffee cake! It's one of my favorites. :)

I made the quiche for the first time and was blown away. I loved quiches in my pre-vegan days, and this satisfied me so much. I added a Tbs or so of black salt and some red chili flakes. Delicious.

Ooh - thanks for letting me know. I've been craving some quiche and haven't tried the Vegan Brunch recipe yet. Next weekend, definitely!

Def add some black salt if you have some. It gives it the nice "eggy" flavor I enjoyed so much.

Just to clarify, you used one tablespoon of black salt? That sounds like a lot!

It was definitely more than I typically use for things like scrambles, but once you blend it with everything else and bake it it isn't as overwhelming as you would think. I'm addicted to the stuff though, so you could always use less.

Thanks for the tip. I make a batch of the omelets every week and have black salt on-hand at all times :) The stuff is great.

My husband made the banana rapanada this morning (with regular bread, not a fancy loaf) and omgzzzz, so ridiculously good. I want to eat it every day forever.

I know this was already answered, but I wanted to add that I routinely just add all the ingredients at once. It works just fine -- no problems with rising at all.

I don't know why, but I haven't made very much from this book yet. I made the cranberry & pecan muffins yesterday & they worked out great! I had to use dried cranberries, so I really should have adjusted the sugar - they were pretty sweet - but still good. I also used half spelt flour, they were very light with a great texture.

Just made the Polenta Rancheros last night for the first time. I feel sad that I waited so long! Really good stuff.

I love the polenta rancheros, haven't made it in ages though. I have mostly been using the book for muffin recipes lately, I think I like the orange ones best, usually with choc chips instead of cranberry.

I haven't tried the polenta rancheros but I reeeeally want to! It looks like it would be my ideal comforting breakfast.

I made the peanut butter waffles last weekend and used creamy peanut butter instead of crunchy. Also, I only had about half of the peanut butter the recipe called for, but oh. my. lawd. they were so good. Also used all purpose flour. I think I will make them this way forever! So perfect.

The tortilla scramble is probably my favorite savory dish from this book. It feels so wrong when you are making them, but when they are all done, god damn they are delicious.

This has been my go to cookbook since x-mas. Love it. Haven't made everything in it but I sure will. Can't get enough of those muffins. Drooling just at the thought.

I do this almost every time I make the raised waffles, and they turn out fine.

Lovelovelove those! We make them for brunch whenever we have guests. I especially love them over sweet potatoes roasted with a bit of olive oil, salt and pepper. The sweetness of the potatoes is the perfect complement to the smoky, spicy sauce. And it's filling enough to power through a crazy day of music festivals and Chicago exploration.

I just made the gingerbread waffles for the first time to put in the freezer for this week. HOLY shiitake these are good. I just ate a quarter of one to taste-test and it's pretty much all I can do not to eat the entire batch.

Can someone PM me the basic scone recipe/send me a link to the recipe online? I'm away from my book. Many thanks in advance :)

Done!

I made the (now officially renamed alien penises) cherry sage sausages to bring to a non-vegan bbq, and all the omnis who tried them were enthusiastic! They grill really well. Nom!