Post Punk Kitchen Forum

I didn't know slow-cookers were such a thing! You guys are making me feel like I need one.

My favorite things to look for in cookbooks are nutritional info and dish pairings, whether it's just an entree and a side or an entire 4 course meal.

Recipes that would keep for a week would be great too, such that I could make a large batch on a weekend and have all my lunches or dinners prepared for the week. I find most cookbooks already write their recipes for 4-8 servings which is perfect, I just prefer stuff that won't go bad within a week until I get to it.

i usually only use mine for the thanksgiving soy+seitan roast. i would use it more if i thought about it though.

Some things that can be cooked on a grill would be nice, too.

I love my grill. Grilling makes me ridiculously happy, and I would love, use and enjoy grill recipes!

YESSsss to a nanaimo bar recipe!

And the nutritional info; I also really like that about AFR.

Easy lunch recipes and menus are awesome. And party appetizers. I feel like the world is still missing a really solid regular old stuffed mushroom recipe that's vegan.

This is exciting!

- some low-sodium recipes
- suggests on pairing different recipes that complement each other
- an appendix like in Veganomicon, so it's easy finding recipes in categories that aren't covered in the table of contents.
- This is more about presentation than content, but please have the person designing the book keep recipes on single pages or two-page spreads, and not splitting them up on a page turn. It's frustrating having sticky or wet hands and then having to turn a page back and forth because a recipe is broken up.
- Off-topic, but I'd love a book along the lines of 1000 vegan cooking tips. You've got tips sprinkled throughout all the books, but I'd love to see them and more collected together.

Oh oh oh I have one more: The name has to be at least as awesome as Veganomicon or Appetite For Reduction. They are the two best recipe book names I have ever seen.

I know! I only ever used to use mine for cooking dried beans and it's now been relegated to the shed for a year! haha. I did buy the vegan slow cooker book though recently so I might have to dig the sucker out again.

samsies. grilling out is one of my favorites & any recipes for grilling i'd enjoy as well.

i too love AFR - not only for the nutritional information & all those vegetables, but because it's pretty damn gluten-free friendly, too. w00t!

i'm another one who's not that big on slow cooker recipes, but i'd love to see more recipes for sauces, salad dressings, dips, spreads, etc. - because, to me, they can be paired with so many different things - the possibilities are almost endless!

Yes! The sauces and mix and matching chapters in V'Con get the most use from me.

That is the worst. Chop the first 3 ingredients and mix. Flip, ah that's what the first 3 ingredients are. Flip. Heat the oil. How much oil was that? Flip. A tablespoon. Flip. Add tomatoes through beans. What ingredients were listed in-between the tomatoes and beens? Flip. etc.
I was just making v'con crepes and getting really annoyed with all the flipping back and forth I had to do. Keeping recipes on one page, or two pages that face each other and keeping them off page turns would be greatly appreciated.

Another vote for crockpot usage!!!

There are multiple vegan crockpot books, and i'm pretty sure a new one is coming out this year.

Yes. Kathy Hester's "The Vegan Slow Cooker" came out in Oct 2011, and Robin Robertson's "Fresh from the Vegan Slow Cooker" comes out in Oct 2012. Might have a hard time drumming up enthusiasm from a publisher to get behind another book in such a close time frame. But I'd buy it. Every author has their own style and I love my slow cookers.

oh god yes. i made the omelets last week, and had to keep doing the same thing.

Please, please have some recipes with beans as the main protein. Grain salad/bowl recipes would also be really great.

thanks!

Blue Cheese Dressing. This remains the holy grail of my vegan life.

have you tried preserved tofu (see also the "why did i buy this ingredient" thread)?

Hm, not sure what you mean by preserved tofu? I've used marinated tofu but there's nothing blue-cheesy about that. I'm off to check the other thread though...

Another non-food one: please, please, please provide a guide to what you mean when you say "a cup of", including how tightly its packed and so on, or give a metric equivalent. We don't use cups in cooking in the UK to nearly the same extent (we measure solids by weight) and it's very confusing for first-timers. I had to google it, which I know might sound stupid, but it's true. In US-only versions of the book, that's fine, but in my UK-bought Veganomicon there are no measurements that are actually in use in the UK.

As a side note, I have a localised Sarah Kramer's How it all Vegan and some of the conversions must be wrong. One thing I made was so bad that I emailed her asking if I'd got it wrong or the conversion was wrong or something. She sent me the loveliest email ever saying that she doesn't really remember that recipe and hadn't made it for years and sorry if it tasted funky and that she hopes I have better success with the rest of it. Lovely woman.

Gulliver, I run into the same problems over here (Netherlands) and two things have helped me immeasurably: 1) a Pyrex measuring cup with both metric and imperial measurements. They sell them here at pretty much any place that sells kitchenwares, including budget department stores, so you should be able to find them in the UK. Plus they're available online. 2) this online conversion website can convert just about any measure you can think of, including weight to volume (and vice versa).

I think Torque means this! I've heard it called stinky tofu, too, although apparently that can be a different dish. It smells and tastes very cheesy to me (as in stinky cheese, not pizza cheese)

Yes. Please, beg the publishers for this, it makes life so much easier, especially on complex recipes.