Post Punk Kitchen Forum

agreed, when i made the tofu cemita sandwiches i was surprised at the amount of marinade but my tofu drank it all up. i baked in a 9" x 13" pyrex glass dish and used twin oaks extra firm tofu, it's from a co-op in VA, I'm in GA, so i don't know how hard it is to find, it might just be an east coast regional thing??? it is awesome, it's refridgerated and vacuum sealed so it magically does not need any pressing at all. my omni hubby loves this brand.

that's good to know. the 'kraut soup interested my hubby but i was a bit fearful it might be too intense flavorwise. i wonder if the recipe halves well????

We've made that sauerkraut soup a couple times and love it. We do the smokey cabbage and seitan variation.

Hmm. I used a 9x13 aluminum baking sheet. Did you guys have the same results with the Asian tofu? Or did it end up too dry? I used regular firm tofu, and didn't press a lot, but I didn't press the last time I made the Asian tofu and that tofu turned out great. I still haven't tried my Mediterranean tofu, but I'll probably have some on a salad tonight - hopefully it is edible.

I'll have to try super firm tofu sometime. It's quite a bit more expensive than the brands I usually buy, though, so I just haven't been excited about it without being assured of its awesomeness. I've never noticed much of a difference between firm and extra firm of the brands I usually buy.

Made the Greek creamy lemon rice soup. So good! Husband loved it. Served it up with gyros using the gyro seitan marinade.

The Andean Aji Bean Stew (p. 116) is amazing! I didn't have any squash, so I subbed more potatoes. It made a ton - I'm looking forward to eating some more tomorrow.

This is my favorite soup/stew thus far from the book. It's in my regular rotation in the winter. Sooooo good and makes a ton. And healthy! Chock full of good things.

I just ordered this and got an amazing deal on it. Thought I'd have to order it in from the US, but apparently the German Amazon has it too and ships it for free to the Netherlands!

Can't wait till it's here!

I just have to express my never ending love for the daikon pickles again. I eat so much of them, it's ridiculous.
And my dad loves them too!

*drumroll*

I've finished the index and here it is: Vegan Eats World Index.pdf or Vegan Eats World Index.doc

I'm sure there are inconsistencies and things missing, and I'm not even sure any more if this index is all that much different from the one in the book, but maybe some of you will find it useful. Feel free to delete entries you don't need if you want to print it out. When the file becomes unavailable, send me a PM and I'll upload it again.

Wow, awesome job!

What is a reasonable price (US) for the aji amarillo paste for the Andean bean stew (p116)? Or has anyone done the substitution?

just made the Chinese Sausage Crumbles (tempeh with 5 spice powder) using the brandy suggested in lieu of rose wine, and it was *amazing*. Sweet and sticky, super easy and fast. Served it with white/brown rice blend and roasted broccoli.

Shazam! This looks awesome!

Thanks for the index, Shukriyya!

We had a Vegan Eats World dinner extravaganza last night, and it was beyond amazing. I made the tofu portion of the Bulgogi, then the Char Siu Seitan on the next page. Finally, I made the Dolsot Bibimbap and let everybody pick and choose how to doll up their plates. All the flavors combined beautifully, and there were hardly any leftovers (just the seitan, mostly, cuz it made a ton). I never cease to be floored by this book.

do i have to create an account to download the file as the link is not working for me.

again, awesome job shukriyya! master indexer!

Amazing, Shukriyya! I printed it off and it'll go in my book. Thanks so much! <3

figured it out, amazing index!!!

Thank you, Shukriyya! This will help me to use this book so much more. I rely on indexes a lot when I'm cooking, like when I have an abundance of a particular veggie or just really want to eat a certain thing.

Me, too!

A couple of things:
- It's meant as an additional index, so please check both if you are looking for something. I'm sure there are entries in the original index that are missing in my version.
- I've only added recipes that use a big amount of the ingredient. With the scallions, I added recipes that use 4 or more.
- There are a lot more recipes using tomatoes, I was just too lazy to add them all. ;)
- I know that there is another recipe using celeriac root - probably in the soup or stew section?
- In the beginning, I was going to add chilies, but there are just too many of them! If you have some chilies that need to be eaten, you can pick pretty much any recipe from the book! ;)
- If you come across things that you think should be added, you can send me a PM and I'll update the index.




I don't know about US prices, but I paid €2 or €3 for mine? I think it was €3, but I bought it a while ago. I noticed that Terry said you should use it within two weeks - I think I've had mine in the refrigerator for about six months or so, and it's still good. I don't necessarily advocate doing that, but if it takes you a little bit more than two weeks to finish it, it should be fine! I think there's another recipe using aji amarillo in VEW - does anyone remember which one it is? If you have Viva Vegan, the spicy cheezy sauce uses it as well (I LOVE that recipe!).

Celeriac root is needed for the Bountiful Beet and Mushroom Borscht (page 125). I know because it's on this week's menu. :)

AWESOME index - thanks!

Perfect timing! Thank you!

I buy the Zocalo organic aji pastes. It's the only brand I've ever seen, but I guess I haven't looked too hard at the ethnic markets. I can't remember how much they are, but maybe $7-8 for 8 oz? Next time I'm at WF I'll try to remember to check the price.

I made the Pad Sew Ew last night. I loved it. I was being lazy and did not feel like cooking but I pushed myself to make myself a meal that was not just tater tots. I am so glad I did. This was such a quick meal to put together and did not create a big mess in the kitchen. I used regular broccoli since I have a ton of it. I skipped the tofu since I had tofu for lunch. I loved this so much I think I'm going to make it again later this week. I will add some crushed red pepper too as I tend to add that to everything and make the tofu for it.

um I am so excited to have an excellent index, you are amazing!