Post Punk Kitchen Forum

Thank you you legend you!!!

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.

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??

The tofu banh mi is amazing.

Yes, thank you so much for the index!

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

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

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.

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 ;)

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.

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 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.

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!

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!

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

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

And the Mushroom Sauerkraut Soup!

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.

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!

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.

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.

Yipeeee! They had daikon (under a different name though). Going to spend this evening making the pickles.

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.