Post Punk Kitchen Forum

Also, I made meatballs again today and had a sub for tea. Woah they are good.

I hope when you say tea you are referring to the main evening meal. Tea (it's what's for dinner)!

Well I didn't have it in a mug with non dairy milk.

well whatever y'all want to call it, just call it delicious ;) it was cold and rainy yesterday and same today, perfect comfort food lunch with a side salad. some type of mushroom barley soup would have been awesome with it so i'll do that next time.

I was drunk when I wrote that!

I was so sleepy when I read this the first time that I thought liz used meatballs as a substitute for tea. I wasn't certain how that would work.

Here are the Green Monster Bread Bagels. Pages 178 and 20.

good grief those look amazing. maybe i should just make the bagels because i can't find an 8" x 4" bread tin locally! i don't want to use my 9" x 5" glass pryex. i want to bake in tin so i get the nice browning and crust, etc.... just like when i make cornbread, i never use a glass pan......

I was so close to making those bagels but did the white buns from the Best Veggie Burgers in the World instead. Bagels on the schedule for next weekend!

Last night I made the KFC Sandwiches. I loved them. My seitan-hating husband was a little whiny about them, so I'm going to make his the tofu-version from now on and keep all the no cluck cutlets for myself.

Here is The Incredible Green Sandwich from page 20:

Eating leftover Chickpea Shawarma and wishing I had doubled the recipe. Soooooo good (and fast and easy)!

I've only made around 5 things from this book, but we keep making the shawarma over and over. Looooove.

You guys. I just got this book and I'm amazed...way to go, Tami and Celine! It's rare when a vegan cookbook surprises me with new techniques or ingredient combos, but this one definitely does both. I'm so excited to try some recipes.

What should I try first?! How crucial is the maca powder? I'm sure I can find it at a health food shop here. Or might it also be lurking for cheaper at an Asian market?

I feel like I just bookmarked every other page.

Haha, I totally did that too. I don't think there is a single recipe in the book that I don't want to make.

agreed, this is one of my favorite cookbooks! i have made several things and they've all turned out fantastic!

specifically, i made the welsh rarebit (page 48 i think) and it does call for the optional maca powder. i did not bother to seek it out (although i'm intrigued) and the welsh rarebit tasted so wonderful! my omni hubby loved it!

the retro KFC sandwich is the bomb. highly recommend. we used extra firm tofu and it was fantastic.

My bf got the honor of choosing the first sandwich out of the book. I vetoed the banana bacon one, but his second choice was the KFC sandwich. I'm making the cutlets tonight and I bought some corn flakes just for the occasion. Excited!

The bacon chickpeas from the PB banana sandwich are incredible! I have made a batch every week for salads.

The deviled no- egg filling is my omni bf's favourite sandwich right now and the Greek burger is possibly the best veggie burger recipe I've ever used. Can't get enough of this book.

I found maca powder at the hfs today, but they were out! I'm really curious about that stuff.

I just made the fauxlafel and tahini sauce for lunch today. Uh-Maze-ing. And I don't like sauces generally, but that sauce was awesome, and even my 3 year old liked it - she rejected the fauxlafel as too spicy, though. I had it with shredded carrots on flatbread in the absence of pita, tomatoes, and lettuce. Yum.

This book inspired me to track down maca powder, so I can vouch for it. It has a malty flavor, and it's super healthy. It is quite expensive, but a little goes a long way so I think one package will last for a while. My husband has taken to adding it to his smoothies, which we really like now. So, my opinion I guess is that it's good, but it is by no means necessary for this book.

I made a bunch of tempeh bacon on my sick day this week. Anyone ever frozen it? I freeze uncooked tempeh all the time, but wondering how prepared will fare. Not thinking we're going to get through it all this week.

making the welsh rarebit again for weekend lunch, that stuff is soooo awesome!
this time i vow not to let my unsweetened soy milk languish in the fridge. i will use it up somehow.

Whoa, the miso dressing and the croquinoettes (spelling?). I am in love.

I made the Torta de Tofu again this weekend. It is definitely one of my favourite sandwiches.

I had my first fail-ish experience with this book. I made the Pesto Pitzas the other day. The recipe calls for making your own cheese, and one of the ingredients was coconut cream, from a can. I followed the recipe exactly, but the end product smelled overwhelmingly of coconut. Not really what you want cheese to smell like. I chilled it overnight in the fridge, as the book suggests, and that helped a bit. You could still smell it though. It tastes good, like mozzarella, but with a weird undercurrent of coconut. It did work on the Pitzas, and we've used it on other stuff, too. I was just wondering if anyone has tried this, and had a similar result? Or maybe I bought the wrong coconut? I used the stuff you skim off the top of a can of full fat coconut milk. I'm confused.