Post Punk Kitchen Forum

I made the mango and rice salad for our big Christmas Eve family gathering and it was a hit! I was a little concerned about there being no real dressing, but it was super flavourful anyway. I almost had to fight my German uncle for the last of it (but I let him have it anyway- it's not often you'll find Germans going for salad over hot food on Christmas, and who am I to get in the way of that kind of Christmas miracle?).

That Mango & Coconut Rice Salad does look good. I'm excited to hunt down the Alphonso mango!!!

I might try the Brussels Sprouts & Tofu recipe this weekend (we currently have a glut of the former in our fridge).

I made the parsnip dumplings in broth to use up some our remaining winter roots stash. I used 1 tbsp soy flour and 1 tbsp water for the egg. The soup was AMAZING ! I've never put prunes in a broth before, but the resulting depth of flavour was the best vegetable broth I've ever made.

The Kindle version of Plenty is still available on Amazon.com for $3.15 US. There is a PC version of Kindle you can download to a PC.

I'm looking at the recipe here: http://www.guardian.co.uk/lifeandstyle/ ... k.recipes2 and I don't see prunes listed?

Interesting !

The broth recipe in the book is different than the one published in the Guardian; no frozen peas…. more celery, carrots, garlic, thyme, bay leaves and 8 prunes.

Yotam explains that his friend Ossi taught him the trick for deep-flavoured vegetable broth – add prunes while the vegetables and stock are simmering.

I like the sound of that better than the online recipe!

I looked at this book in the US last week and your version is different! The cover and photos are definitely different, though similar. So I don't know if the recipes are different too?

The kindle ebook edition of this book is now only $3.99.

http://www.amazon.com/Plenty-ebook/dp/B005CRY2O6/

Did a bit of online research and it appears that at least some recipes, like the Veg Broth, are different in the US version of Plenty.

However, using prunes to add depth to vegetable broth is something that Yotam has done for years. His Hot and Sour Mushroom Soup recipe is next on my list to try and it has 12 prunes in the broth, right along side the star anise and lemongrass.

Yotam Ottolenghi's Hot and Sour Mushroom Soup Recipe
http://www.guardian.co.uk/lifeandstyle/ ... oup-recipe


This blogger has posted a Yotam’s Veg Broth (with prunes) and Parsnip Dumplings recipe.

http://mixedgreensblog.com/2011/11/13/s ... ble-broth/

Strange. I have the US one, and it lists prunes!

I made the cucumber salad with ginger and smashed garlic a couple of days ago and it was delicious. And SUPER garlicky.

I ate it with a stir fry and some rice and it was a tasty, cooling side dish. Will make again once the weather gets hot n humid.

that kinda rubs me in the wrong way...

Haha, no offence meant! My family are just pretty traditional eaters (huge, meat-heavy breakfasts and hot lunches, no matter what the weather), and on the many Christmases I've spent with them both here and over there, salad hasn't been a favourite. Except for potato salad, but that's like it's own food group.

Made the quinoa salad with radishes and fava beans and avocado. Pretty good, but not super exciting? I couldn't find favas (fresh OR frozen. Whole Foods, what the hell.) so I just used frozen baby lima beans.

I think pretty soon I'll have made almost everything from this book that doesn't have a big cheese or egg component.

What are your favorites, pastabake?

The black pepper tofu is insanely delicious. Like chinese takeout satisfying but 10x better. I could eat it every day but it takes about half a container of earth balance so I try to be somewhat restrained.

I cut the margarine way down when I made it, like I used less than half the amount given, and it was still ridiculously good! I really need to make it again.

Good to know.

I made the sweet potato cakes yesterday. Was worried they wouldn't be flavorful enough for me, but they're pretty dang tasty. Winged it with the sauce: silken tofu + lime juice + cilantro + pepper + ume vinegar + a little veganaise and water. Ended up being tasty.