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 Post subject: Re: Vegan Eats World
PostPosted: Mon Feb 11, 2013 3:22 pm 
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Shukriyya wrote:
*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.


Thank you you legend you!!!

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 Post subject: Re: Vegan Eats World
PostPosted: Mon Feb 11, 2013 6:10 pm 
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I'm making the Sauerkraut Mushroom Soup tomorrow night. I happen to have all of the ingredients except the mushrooms and a leek, so the shopping will be easy (and cheap). I also happen to have all the ingredients for the Sour Dilly Cream (except I will use dried dill) and also the Coriander Rye Muffins that it's pictured with, so...booyah.

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 Post subject: Re: Vegan Eats World
PostPosted: Mon Feb 11, 2013 10:29 pm 
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i've had my eye on the coriander rye muffins for a while but hubby is not a fan of whole coriander seeds. he doesn't mind rye seeds though. think i could sub rye seeds or a lesser amount of powdered coriander??

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 Post subject: Re: Vegan Eats World
PostPosted: Mon Feb 11, 2013 10:59 pm 
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The tofu banh mi is amazing.


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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 12, 2013 10:17 am 
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Had to log in quickly to say THANK YOU for sharing the index, Shukriyya! It's fabulous, and extensive, and a real labor of love - much appreciated!


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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 12, 2013 2:45 pm 
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Yes, thank you so much for the index!

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 12, 2013 2:50 pm 
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Shukriyya wrote:
*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.

You are a hero!!!!!!!!!!!!!!!!!

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 12, 2013 3:30 pm 
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Shukriyya that is amazing! Thank you!!!

The only bad thing about this book: I can never order Pad See Ew at Thai restaurants anymore (usually what I order) because I can make it BETTER at home. Yes. Better. I like it better at home because I can make the tofu/veggies the way I want it. The sauce ingredients are exactly the same and taste the same


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 Post subject: Re: Vegan Eats World
PostPosted: Wed Feb 13, 2013 10:49 am 
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bookwormbethie wrote:
i've had my eye on the coriander rye muffins for a while but hubby is not a fan of whole coriander seeds. he doesn't mind rye seeds though. think i could sub rye seeds or a lesser amount of powdered coriander??


Do you mean caraway seeds? I think they would be an ok sub. They would taste fine with the flavor of the muffin in general. However, I LOVED the coriander seeds in it. I was worried that they would be overpowering, but since you toast them first, they just have a nice crunch and burst of flavor as you eat. The muffins also went very nicely with the Sauerkraut Mushroom Soup. This meal was so wonderful and comforting...I can't even describe it, really. Just so great. I ended up having to toss my yogurt for the Sour Dilly Cream (mold!), so I made a dilly cashew cream instead. Probably not the same, but it added that dill/creaminess that I think benefits the soup. I just did 1 cup (roasted, salted) cashews, 1/2 cup veggie broth, 2 Tbsp dried dill, and the juice from 1 lemon in the food processor until it wasn't grainy anymore. It firmed up nicely in the fridge. Anyway, I posted a photo in food porn. It's from my iPod, but it gets the point across, I think.

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But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua


Awesome. Vegan. Rad.


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 Post subject: Re: Vegan Eats World
PostPosted: Wed Feb 13, 2013 9:06 pm 
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yes, i totally meant caraway seeds. i personally like coriander seeds but my hubby does not. my hubby likes flavors and to have his food spiced, but he is not a fan of whole seeds :(

i'll take a peek at you food porn pic ;)

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"But...that's the most vegetably vegetable there is!!!" -Chicki


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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 19, 2013 11:58 am 
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You guys, i made the char siu bao. basically, they blew my mind. the dough was perfect, the filling was perfect. everything about them was perfect. my mind is kinda blown.

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 19, 2013 12:05 pm 
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Are there many eastern European recipes in this cookbook? Generally it's seems that most vegan cookbooks that are supposed to be ethnic or global tend to draw from the same few places.

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 19, 2013 1:32 pm 
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I can think of a few off the top of my head and you can check out the table of contents, which lists all the recipes, on the amazon preview.

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 19, 2013 2:05 pm 
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I've had this book for over a week and I couldn't decide where to start, so many wonderful recipes. I dove in last night and made the Eggplant Shakshuka w/Green Tahini Sauce. OMG- We loved it. Thank you testers for posting your favorites. This is very helpful. This is an amazing collection. I am so excited to be cooking from it. I still have another Eggplant in the frig and I'm going to make the Adobo tonight. Can't wait for dinner!


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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 19, 2013 2:07 pm 
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Mr. Shankly wrote:
Are there many eastern European recipes in this cookbook? Generally it's seems that most vegan cookbooks that are supposed to be ethnic or global tend to draw from the same few places.


There are a few, but nowhere near as many as other parts of the world. The other big part of the world that I think is missing is Australia/New Zealand and also Scandinavian. Without counting, I'd say that most of the book is Southeast Asian, Indian/Sri Lankan with quite a bit of hot climate European and then some substantial bits and pieces from other places.

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 19, 2013 3:05 pm 
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Efcliz wrote:
Mr. Shankly wrote:
Are there many eastern European recipes in this cookbook? Generally it's seems that most vegan cookbooks that are supposed to be ethnic or global tend to draw from the same few places.


There are a few, but nowhere near as many as other parts of the world. The other big part of the world that I think is missing is Australia/New Zealand and also Scandinavian. Without counting, I'd say that most of the book is Southeast Asian, Indian/Sri Lankan with quite a bit of hot climate European and then some substantial bits and pieces from other places.

Thank you!

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Feb 19, 2013 9:53 pm 
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Mr. Shankly wrote:
Are there many eastern European recipes in this cookbook? Generally it's seems that most vegan cookbooks that are supposed to be ethnic or global tend to draw from the same few places.


i recall seeing a recipe for cabbage rolls that i got excited about ;)

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"But...that's the most vegetably vegetable there is!!!" -Chicki


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 Post subject: Re: Vegan Eats World
PostPosted: Wed Feb 20, 2013 7:51 am 
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Efcliz wrote:
There are a few, but nowhere near as many as other parts of the world. The other big part of the world that I think is missing is Australia/New Zealand and also Scandinavian. Without counting, I'd say that most of the book is Southeast Asian, Indian/Sri Lankan with quite a bit of hot climate European and then some substantial bits and pieces from other places.


This is probably the best summary. I was going to be lazy and say "mostly Asianish," with some other stuff.


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 Post subject: Re: Vegan Eats World
PostPosted: Wed Feb 20, 2013 10:24 am 
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bookwormbethie wrote:
Mr. Shankly wrote:
Are there many eastern European recipes in this cookbook? Generally it's seems that most vegan cookbooks that are supposed to be ethnic or global tend to draw from the same few places.


i recall seeing a recipe for cabbage rolls that i got excited about ;)


And the Mushroom Sauerkraut Soup!

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55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua


Awesome. Vegan. Rad.


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 Post subject: Re: Vegan Eats World
PostPosted: Wed Feb 20, 2013 2:38 pm 
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I remade the coconut black eyed pea curry tonight since the last time wasn't all that great since the coconut milk was kind of gone off and I didn't quite have enough. It was delicious with the chinese pancakes from Chloe's Kitchen.

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 Post subject: Re: Vegan Eats World
PostPosted: Thu Feb 21, 2013 6:19 pm 
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We're snowed in today, so it seemed like the perfect opportunity to cook a bunch from VEW! I made the chappatis, the garlic potato dip (Skordalia), some Seitan Coriander Cutlets with the Garam Masala option, and the Crispy Oven-Fried Eggplant. Everything turned out delicious, although I did have to cook the seitan way longer this time than I did the last time I made the recipe. I dunno, but eventually it worked out fine. The Skordalia is super delish; I keep wanting to dunk more of the flatbreads into it!


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 Post subject: Re: Vegan Eats World
PostPosted: Fri Feb 22, 2013 4:32 am 
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I'm seriously so excited.... going to head into the asian market to buy fried tofu to make the massaman curry this weekend. Yum. I can nearly taste it already. I even have the cherry tomatoes.

Also going to see if they have daikon so I can make the pickles for bahn mi.

I'm going to die in tofu VEW heaven this weekend.

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 Post subject: Re: Vegan Eats World
PostPosted: Fri Feb 22, 2013 6:06 am 
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I made the Pad See Ew last night with the fresh rice noodles and all the right soy sauces, but did the watercress option. I added the watercress right at the end and it was really delicious. I've never seen those noodles before and buy do they like to stick to each other but they were so tasty.

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 Post subject: Re: Vegan Eats World
PostPosted: Fri Feb 22, 2013 9:39 am 
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Yipeeee! They had daikon (under a different name though). Going to spend this evening making the pickles.

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 Post subject: Re: Vegan Eats World
PostPosted: Fri Feb 22, 2013 10:23 am 
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Was it mooli? I have had a jar of those pickles constantly in my fridge since testing. I love them. I just keep throwing extra daikon and carrot into the same liquid as I use them up.

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