Post Punk Kitchen Forum

We made the monte cristos this weekend and they were awesome. We cheated a little by using tempeh bacon instead of the beefy seitan and used peasant bread rather than bagels (what the fizzle, whole foods not carrying vegan bagels - they all had honey and I didn't feel like making a special trip to the bagel store). The fillings are also great on regular toast if you don't have time to make the french toast (but the french toast is seriously delicious!).

I came home to an email saying it has been dispatched today. So excited! Can't wait to have it in my hands.

yay! it's a fantastic cookbook! definitely report back and let us know what you make first!

For lunch yesterday I had chickpeas and leftover quinoa from the croquinoette-making, with the miso dressing. It was amazing, I love that miso dressing so hard!

I made the german Bierocks for a group of dude omni's and they LOVED it. The chef in the group asked for the recipe.

Cooking for the same group again this weekend, what else would you guys recommend from the book? I was thinking the Jackfruit carnitas?

The Torta de Tofu is my favourite, especially with the larger amount of chipotles.

It's arrived! It's arrived!!!!

the jackfruit carnitas is my favorite so far.

Thanks!

Making the Monster Green Bread from scratch is worth it - I was so dorkily pleased how the bun version came out.

Some others that spring to mind that I've liked:
the 1 World Rueben (with homemade rye from Vegan Bread Box) - I thought this was going to be really weird with all of the different elements that made it "1 World" but it was really good. (Garam masala in a rueben, wha what?)

The Chickpea Schwarma - seems to universally get good reviews here, omni husband liked it

The French Tofu - I liked this one. One of the faster to make and lighter tasting sandwiches.

And yeah, that miso dressing is the real deal. I could eat it with a spoon.

I made the french tofu salad too. I liked that the tofu was cooked, but the dressing was so bland and mayo-heavy. I totally remade the dressing with much less mayo,double the mustard and vinegar and added a lot of extra celery. With those changes it was pretty good.

good point. I forgot to add that I did cut the mayo down for the fat factor and did add more mustard for the zip.

Just made the moo-free seitan tonight. I piled thin slices on baguette spread with horseradish and dipped it in the cooking broth. Ohmyyum. So good.

I made the bulgur hummus wraps a couple of days ago, and they would have been great if it weren't for the capers. I don't know what I was thinking when i added them, because I absolutely hate capers. I will definitely give this recipe another chance soon though, maybe using sun-dried tomatoes instead of capers.

I made the moo-free seitan last night to use up some vital wheat gluten and garbanzo flour. I'm moving cross country soon, so I'm trying to use up as much of my ingredients in the house as I can. Which recipe features moo-free seitan, and doesn't require purchasing a lot of specialty ingredients? I still have all my spices, etc, but I don't have vegan mayo and I'd rather not buy any now. Any suggestions?