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 Post subject: Plenty More By Yotam Ottolenghi
PostPosted: Sun Sep 14, 2014 9:01 am 
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The Guardian has posted some recipes from the upcoming book.

http://www.theguardian.com/lifeandstyle/2014/sep/06/welcome-to-the-feast-11-yotam-ottolenghi-best-recipes


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Sun Sep 14, 2014 9:04 am 
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Why is he loved so much again? I mean, by vegans. I mean, there are 2-3 recipes that look veganizable to me and they don't look like much that isn't standart vegetarian food.

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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Sun Sep 14, 2014 11:08 am 
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The book seemed more vegan friendly than what those sample recipes show. I am drawn to his recipes because some are very unique combinations of ingredients.
His recipes here are the veg ones previously shared with the Guardian.
Unbeknownst to me, I made this quinoa and fennel salad two years ago which has something similar in the book (fava beans, currants and mint added, though; lime instead of lemon; no pomegranate)

http://tastespace.wordpress.com/2012/11 ... -and-dill/

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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Mon Sep 15, 2014 6:28 pm 
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Lactose Intolerant...Literally

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I picked up Plenty when the ebook was on sale for $3. I'll likely get Plenty More as well but not at full price. His recipes make me salivate and wish for better vegan cheese and vegan yogurt options than are currently available near me.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Wed Sep 17, 2014 3:44 am 
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Kitchens Planning Manchester
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I love him because of his unusual and interesting flavour combinations. I have both books and there's plenty vegan in both of them and loads to be veganised,
and he just cooks in a different way to any vegan cookbook author that I'm aware of.

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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Wed Sep 17, 2014 2:15 pm 
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Efcliz wrote:
I love him because of his unusual and interesting flavour combinations. I have both books and there's plenty vegan in both of them and loads to be veganised,
and he just cooks in a different way to any vegan cookbook author that I'm aware of.


How do you veganize things like goat's curd?

It seems impossible to me.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Wed Sep 17, 2014 6:56 pm 
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Efcliz wrote:
I love him because of his unusual and interesting flavour combinations.

Agreed! I love his style and I bought my mum Plenty, but I keep making her email me recipes from it. I know this sounds radical, but veganizing recipes from incredible and diverse chefs is sometimes much more exciting than cooking out of vegan cookbooks.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Thu Sep 18, 2014 2:20 am 
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LFL wrote:
Efcliz wrote:
I love him because of his unusual and interesting flavour combinations. I have both books and there's plenty vegan in both of them and loads to be veganised,
and he just cooks in a different way to any vegan cookbook author that I'm aware of.


How do you veganize things like goat's curd?

It seems impossible to me.


Well obviously you can't veganise everything. But I'd far rather have a lot of interesting recipes which are already vegan or easy to make vegan,
with absolutely beautiful and inspiring pictures, than yet more books full of recipes for baked tofu, kale chips and raw banana 'ice cream'.

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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Thu Sep 18, 2014 1:42 pm 
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Efcliz wrote:
LFL wrote:

How do you veganize things like goat's curd?

It seems impossible to me.


Well obviously you can't veganise everything. But I'd far rather have a lot of interesting recipes which are already vegan or easy to make vegan,
with absolutely beautiful and inspiring pictures, than yet more books full of recipes for baked tofu, kale chips and raw banana 'ice cream'.


Well, that's obvious and true for most of us. Including me, or I wouldn't own vegetarian cookbooks as well as vegan ones. I just find a lot of his recipes hard to veganize since I don't like the vegan sour cream or vegan yogurts sold here in the USA (every time I use them in a recipe, I end up wishing I hadn't), and while I like Dayia cheese well enough, it doesn't seem like it would go with well with his recipes. I suppose I could try making cheeses from Artisan Vegan Cheese or similar cookbooks, and then using them in his recipes. But it seems awfully time consuming, and I'm a slow cook. So for the most part, I find his cookbooks an exercise in frustration.


Last edited by LFL on Thu Sep 18, 2014 1:47 pm, edited 1 time in total.

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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Thu Sep 18, 2014 1:46 pm 
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vijita wrote:
I know this sounds radical, but veganizing recipes from incredible and diverse chefs is sometimes much more exciting than cooking out of vegan cookbooks.


Considering I started this thread, you can see I agree with you!


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Fri Sep 19, 2014 3:07 am 
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LFL wrote:
Efcliz wrote:
LFL wrote:

How do you veganize things like goat's curd?

It seems impossible to me.


Well obviously you can't veganise everything. But I'd far rather have a lot of interesting recipes which are already vegan or easy to make vegan,
with absolutely beautiful and inspiring pictures, than yet more books full of recipes for baked tofu, kale chips and raw banana 'ice cream'.


Well, that's obvious and true for most of us. Including me, or I wouldn't own vegetarian cookbooks as well as vegan ones. I just find a lot of his recipes hard to veganize since I don't like the vegan sour cream or vegan yogurts sold here in the USA (every time I use them in a recipe, I end up wishing I hadn't), and while I like Dayia cheese well enough, it doesn't seem like it would go with well with his recipes. I suppose I could try making cheeses from Artisan Vegan Cheese or similar cookbooks, and then using them in his recipes. But it seems awfully time consuming, and I'm a slow cook. So for the most part, I find his cookbooks an exercise in frustration.

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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Fri Sep 19, 2014 3:11 am 
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Gah, I made a mess of that and lost my reply too.

I do agree about the cheese and dairy. Another of my very favourite author, Denis Cotter, is the same. It's because they use such specialist cheeses and dairy
and vegan versions just don't work (though I am lucky to get good unsweetened yoghurt which does work with a lot of his stuff). I start with the already vegan ones, and then usually just don't attempt to replace the dairy, and instead serve the dish as a side to something else, or as a light lunch with bread instead of as a main meal.

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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Fri Sep 19, 2014 5:28 am 
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LFL wrote:
Efcliz wrote:
LFL wrote:

How do you veganize things like goat's curd?

It seems impossible to me.


Well obviously you can't veganise everything. But I'd far rather have a lot of interesting recipes which are already vegan or easy to make vegan,
with absolutely beautiful and inspiring pictures, than yet more books full of recipes for baked tofu, kale chips and raw banana 'ice cream'.


Well, that's obvious and true for most of us. Including me, or I wouldn't own vegetarian cookbooks as well as vegan ones. I just find a lot of his recipes hard to veganize since I don't like the vegan sour cream or vegan yogurts sold here in the USA (every time I use them in a recipe, I end up wishing I hadn't), and while I like Dayia cheese well enough, it doesn't seem like it would go with well with his recipes. I suppose I could try making cheeses from Artisan Vegan Cheese or similar cookbooks, and then using them in his recipes. But it seems awfully time consuming, and I'm a slow cook. So for the most part, I find his cookbooks an exercise in frustration.

Yeah, I understand that. I would never ever sub in Daiya in any recipes, and if you think your non-dairy yogurts are bad in the US you should see the crepe we have in Canada. Vile. I'm fully with you there!

I would recommened AVC--you'll be surprised how accessible they are once you get the hang of it!

But the the interesting thing about the Ottolenghi books is that some of the recipes are quite complex, and I am in total agreement if you tried a recipe AND had to culture your own nut curd or whatever on top of that, you are looking at a frustrating undertaking. However, if you just make something based on the ingredients and cooking style methods you can have a lot of fun with a recipe that might only be inspired by the flavour profiles. I think that's accessible to even a novice cook because it encourages creativity as a way of learning to cook from scratch.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Fri Sep 19, 2014 10:24 am 
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Writes Vegan Haiku

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For the goat curd recipe linked above, the solution I think would be to leave it out. Most of those guardian recipes are not dairy centric, so it's easy to just leave it out. He often uses a tahini sauce rather than dairy in his dishes, and for those linked that require a liquidy dairy product (like the baba ganoush), the tahini sauce would probably be a good substitute that would still fit his flavor profile.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Fri Sep 19, 2014 12:57 pm 
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Efcliz wrote:
Gah, I made a mess of that and lost my reply too.

I do agree about the cheese and dairy. Another of my very favourite author, Denis Cotter, is the same. It's because they use such specialist cheeses and dairy
and vegan versions just don't work (though I am lucky to get good unsweetened yoghurt which does work with a lot of his stuff). I start with the already vegan ones, and then usually just don't attempt to replace the dairy, and instead serve the dish as a side to something else, or as a light lunch with bread instead of as a main meal.


Thanks--I will give that a try sometime.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Fri Sep 19, 2014 1:02 pm 
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vijita wrote:
Yeah, I understand that. I would never ever sub in Daiya in any recipes, and if you think your non-dairy yogurts are bad in the US you should see the crepe we have in Canada. Vile. I'm fully with you there!


Sorry to hear it's just as bad in Canada. I wish someone would come out with a really good vegan yogurt or vegan sour cream.... It would be so helpful.

vijita wrote:
But the the interesting thing about the Ottolenghi books is that some of the recipes are quite complex, and I am in total agreement if you tried a recipe AND had to culture your own nut curd or whatever on top of that, you are looking at a frustrating undertaking. However, if you just make something based on the ingredients and cooking style methods you can have a lot of fun with a recipe that might only be inspired by the flavour profiles. I think that's accessible to even a novice cook because it encourages creativity as a way of learning to cook from scratch.


Thanks, I might try that.

Tofu Crouton--I have made baba ganoush without any dairy. Not Ottolenghi's version, but yes, it can be delicious even with only the tahini.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Fri Sep 19, 2014 3:27 pm 
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vijita wrote:
if you think your non-dairy yogurts are bad in the US you should see the crepe we have in Canada. Vile.

Sojade needs to plan a North American invasion.

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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Sat Oct 25, 2014 10:33 am 
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OK, this arrived and I've cooked 2 things from it:

-Eggplant with crushed chickpeas and herbed yogurt: Good. The crushed chickpea topping was flavorful and the eggplant ended up perfectly cooked. I made a yogurt sauce based on this tofu raita recipe.
-Corn slaw: really delicious, and pretty simple for a plenty recipe. You char the corn on a grill pan before mixing it into the slaw, which gives the whole recipe a really nice light smoky flavor. Only sub was vegenaise for mayo. I think I might try making it with trader joe's frozen roasted corn.

Tonight I'm making the mango/curried chickpea salad and the brussels sprouts with caramelized garlic.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Mon Nov 03, 2014 9:57 am 
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I'm curious about these crushed chickpeas. Are they soft and mashed or roasted and crushed for a crunchy topping?


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Tue Nov 04, 2014 3:36 pm 
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They were soft and mashed up. Very flavorful. I think they'd make a good sandwich with some veggies and avocado and hot sauce and vegenaise.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Mon Nov 17, 2014 8:30 pm 
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I finally got to browse through this book. It's extremely vegan friendly. There's a chapter that's all eggs, but other than that, even recipes that have yogurt in them sometimes have 'how to make it vegan' suggestions.

I googled a lot of the recipes I was interested in (because I would rather have them searchable in my evernote than pull a book down from my shelf for dinner) and a lot of the recipes were hidden in the Guardian archives. The ones that weren't there looked like they used to be before being taken down.


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 Post subject: Re: Plenty More By Yotam Ottolenghi
PostPosted: Mon Nov 17, 2014 10:54 pm 
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tofu_crouton wrote:
I finally got to browse through this book. It's extremely vegan friendly. There's a chapter that's all eggs, but other than that, even recipes that have yogurt in them sometimes have 'how to make it vegan' suggestions.


I finally got to browse it not long ago as well. I feel sheepish for making a fuss about the dairy products because it was more vegan friendly than I expected (my expectations were based on Plenty).


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