Post Punk Kitchen Forum

My pan is one of those "I live in Europe and things seem slightly smaller than the ones I had in the U.S. and that makes me grumpy" pans. I used bucatini...could you guys find the traditional noodles called for?

I just polished off the leftovers of the pastichio. So good!

I used rigatoni once and ziti once. Ziti can be difficult to find, but rigatoni is in most stores.

I made the coconut pumpkin curry thing last night - it was good! I used butternut squash and it was a really, really sweet one.

OMG you guys - 14 pages? I got it for Xmas, I'll start reading now!

I re-heated the leftovers last night. They were good, but the layer of white 'sauce' on top fell. Like, the first time I made it, it was a thick layer of the cashew/tofu mixture. After re-heating it, it was almost completly flat, and the top was hard.

Now, I didn't have any foil, so maybe that was the reason? did this happen to anyone else?

It was still good, and we ate it ALL, but I missed that layer.

I made the Greek creamy lemon rice soup -- it was delicious and perfect for the nasty cold I've had. I can actually taste it! I didn't have any orzo, but used stelline (tiny stars) instead. I added them at the end, boiled for 4 minutes, then let the soup rest as directed in the recipe. They are so cute! I also used garbanzo beans because I didn't have any canned white beans, and that seemed to be a fine substitution. I liked the texture of the soup better on the second day, after it had thickened a little more.

Haha, my same reaction! So excited, but have no idea where to start yet.

Right, I'm trying to get over how intimidated I am by this book by making something simple to go with my dinner. I made the spiced cous cous. It was pretty damn nice. I will have the rest tomorrow for lunch with a salad.

I tried to make the lemon & olive chickpea seitan tonight and it did not go well. I'm really wondering if it's the batch of vwg i've had of late as I've never had any trouble with Terry's seitan recipes before but every one i've made recently has gone to utter pot. I left this steaming for over an hour in the end and it was still super soggy and blergh. I really am more inclined to blame the vwg than the recipe as after dozens of VV seitans going a-ok, the latest were not happening for me and then this also. Huff! I really wanted to try the gyros tomorrow but I'm not sure it's all gonna work out.

I made Ethiopian tonight! I cheated and bought injera instead of making the crepes, but I did the Seitan Tibs W'et, Berebere Lentils/Yemiser W'et, and Chickpea "Eggs"/But'echa. I didn't make the niter kebbeh but everything was still really tasty! But'echa is a crazy amazing dish -- can't wait to play with the flavors for a breakfast scramble.

Just open the book at random, point to a recipe, and make it. It'll be delicious.

I haven't made this myself, but I'm pretty sure this is the same seitan that Terry made for the cooking demo she did here, and it's definitely not as cohesive as other seitans I've had. I think the chickpea and olive chunks keep it from really firming up as much. Still, the flavors are amazing, so don't discount using it! Maybe try baking it for a while to unsog?

I've heated it covered in the oven and uncovered in the microwave without issue, though it did dry out a bit in the microwave.

my question too!!

I also just got this for xmas, looks like I've got some reading in this thread to do!

zoetrope have you decided yet?

kelvia it all looks great to me but i can't have gluten and my husband is picky and won't eat anything remotely middle eastern. alas.

I started with the Pad See Ew and it was excellent!

The first recipe I made was the pumpkin posole because it doesn't call for anything that should be too hard to get in most supermarkets (except, maybe, hominy, which is pretty important to the recipe, but my guess is that hominy is more readily available in at least the US compared to Canada) and it was delicious and super healthy!

Also, the grilled seitan noodle salad makes me smile just to think about it, it's so good. It's like my happy place on a plate.

I had it for dinner as the gyros tonight and baked it extra long and the flavours were definitely awesome but the strips fell to bits a whole lot with all the turning. Maybe I'll just add a wee bit less liquid next time. I had them with the spiced cous cous and kale I had to use up and it was a good meal!

I also got it for Christmas and my mind is blown by how amazing everything in this book sounds. I think this will be as revolutionary for me and my cooking as Vegan with a Vengeance was five years ago! Not sure where to start either, I'm going to start reading this whole thread now. ; )

If you just got the book, my top 3 so far are the bulgogi, the massaman curry, and all the Ethiopian (I guess that's more than three, but whatever). The pastichio is a close 4th.

I just made the Tart Tatain & it's so damn good. I don't think it'll last 'till tomorrow!

I made the Ginger Chickpeas with tomatoes (Chana Masala) and it's really excellent! Full on flava. Makes a ton, too, especially with some sides (I made steamed rice to serve the Chana over and some boiled and shredded cabbage tossed in some heated garlicky olive oil to accompany). I'm stretching it to eight servings. Yum!

Ohhh...I'm tempted to make the tarte tatin now for a NYE dessert but I have so many Christmas cookies left over still. My birthday is right after NY's I might make it then!!!!

okay i did the braised greens because i had dino kale that needed to be used and the eastern european tofu. I used a bit too much lemon in the greens but other than that it was all yummy, and even the picky 6 year old ate the tofu w/o complaint.