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 Post subject: Re: Vegan Eats World
PostPosted: Wed Jul 30, 2014 6:27 pm 
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Tofu Pup

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I'm not able to download the pdf index that was made to supplement the cookbook. Help? Could someone send it to me? Thanks!


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 Post subject: Re: Vegan Eats World
PostPosted: Wed Jul 30, 2014 11:09 pm 
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Frees Bunny Slippers
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alixmanon wrote:
I'm not able to download the pdf index that was made to supplement the cookbook. Help? Could someone send it to me? Thanks!


Yup - send me your e-mail address in a PM, and I'll send it to you.

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 Post subject: Re: Vegan Eats World
PostPosted: Fri Aug 01, 2014 7:49 am 
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Frees Bunny Slippers

Joined: Wed Sep 07, 2011 12:35 pm
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Location: Colorado Springs, Colorado
I've made some more VEW goodies recently :)

Gyro Roll Ups - I LOVE the seitan. It was super garlicky. In general, this recipe was delicious and simple, but I didn't enjoy the yogurt sauce. Any time I've made yogurt sauces they always come out way too sweet. Which brands make a non-dairy plain, unsweetened yogurt that's good for savory sauces?

Yassa Lemon Mustard Seitan & Jollof Rice- Both were amazing! My book club loved the meal. I cooked the rice in a large cast iron dutch oven instead of on baking dishes because that's what I have and what will fit in my oven! It was perfect. The rice did need a little extra liquid and time, but it still came out great. As soon as the rice was done, I popped in the seitan and 30 minutes later we were eating! I love the Yassa sauce. This was a super comforting meal.

Muhamarra- I made this on a whim when a friend came over with a bottle of wine (I've been looking for ways to use the pomegranate molasses I bought ages ago for the fatoosh salad with the kale and sweet potatoes). It was just a touch too sweet for my taste, though everyone else who tried it didn't complain. Next time I'll leave out the agave. It seemed quite thin to me when I first made it, but the dip thickened up over time. This recipe is a keeper!


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 Post subject: Re: Vegan Eats World
PostPosted: Fri Aug 01, 2014 1:19 pm 
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Wrote Dissertation on Vegans, Meat, and the Deserted Island Question
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I caved and bought the paperback to replace my totally fallen-apart hardcover because I really want to be able to browse and use this book more! I want to make the tempeh katsu next I think.


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 Post subject: Re: Vegan Eats World
PostPosted: Sun Aug 03, 2014 2:44 pm 
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Frees Bunny Slippers

Joined: Wed Sep 07, 2011 12:35 pm
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Location: Colorado Springs, Colorado
Tonight I'm making the Crunchy Edamame Gyoza. Any tips or warnings? I'm excited because they sound amazing and I've never made my own potstickers before. Should be interesting!


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 Post subject: Re: Vegan Eats World
PostPosted: Sun Aug 03, 2014 7:23 pm 
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Nailed to the V
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I made the Ethiopian Flourless Chocolate Torte today. It tastes really good, but I'm wondering if it overbaked. I took it out of the oven a minute early but the cake is super dense. I think I was expecting almost more of a light, soufflé-like texture and it's not like that at all. It's more like a dry brownie. Has anyone else made this cake? Is that just the way this cake is?


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 Post subject: Re: Vegan Eats World
PostPosted: Sun Aug 03, 2014 7:37 pm 
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Frees Bunny Slippers

Joined: Wed Sep 07, 2011 12:35 pm
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Location: Colorado Springs, Colorado
I made the Gyoza! Amazingly delicious! I had to freeze half of them though, because it was way too much for the three people I was serving.

I also made the Sesame Noodles with Marinated Cucumbers. So delicious! I make sesame peanut noodles without a recipe on the regular, but this recipe is incredibly delicious. I used a pound of soba noodles, and it made way more than I thought it would! The recipe says it should serve 3 to 4 people? This gave the three of us generous servings and I still filled two large containers to put in the fridge.

I'm definitely not complaining. I'll be enjoying these leftovers for the whole week!


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 Post subject: Re: Vegan Eats World
PostPosted: Mon Aug 04, 2014 7:36 am 
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Nailed to the V
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I wanna make the Gyoza soon. I believe it's the same dough recipe as the pierogies, right?


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 Post subject: Re: Vegan Eats World
PostPosted: Sun Aug 17, 2014 11:20 am 
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Frees Bunny Slippers

Joined: Wed Sep 07, 2011 12:35 pm
Posts: 165
Location: Colorado Springs, Colorado
I want to make the Tofu Hijiki Burgers tonight, but I want to save most of the burgers for later. Has anyone had success freezing them?

A couple of years ago I ate at Dojo, the inspiration for the recipe, so I'm excited to see if this tastes like my memory!


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 Post subject: Re: Vegan Eats World
PostPosted: Wed Aug 20, 2014 8:12 pm 
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I decided to drag this book out to make a couple of things to go with the tempeh bacon, mashed potatoes with chickpea gravy, and kale with tahini sauce I made for my husband's birthday.

The artichoke spinach dip is pretty good, but "best ever" would not describe that mac and cheese. It's pretty boring. It needs some miso and mustard and waaaay more lemon juice.


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 Post subject: Re: Vegan Eats World
PostPosted: Tue Aug 26, 2014 8:31 am 
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Kitchens Planning Manchester
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Did you post this in the right thread? I don't see either of those recipes in VEW.

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Aug 26, 2014 11:39 am 
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Efcliz wrote:
Did you post this in the right thread? I don't see either of those recipes in VEW.


Ha, yeah, I was like, how did I miss the mac and cheese???

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Aug 26, 2014 11:41 am 
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WELFARIST!
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lobsteriffic wrote:
Efcliz wrote:
Did you post this in the right thread? I don't see either of those recipes in VEW.


Ha, yeah, I was like, how did I miss the mac and cheese???

I was thinking the same thing!

In other news, I'll be making the chickpea parmigiana later this week from this book to use as cheesy sprinkles on top of my Italian rice and beans dish.

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 Post subject: Re: Vegan Eats World
PostPosted: Tue Aug 26, 2014 2:44 pm 
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oh man I finally found some pad see ew noodles! I've been wanting to make the dishes from this book that use this type of noodle forever, I even have the various soy sauces already. Yippee!


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 Post subject: Re: Vegan Eats World
PostPosted: Tue Sep 02, 2014 7:46 am 
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Vegan Vegan Vegan Vegan Vegan
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I made the massaman curry last night, except I used "wowbutter" (made with soy) instead of PB because my husband is allergic to nuts and sunflower seeds. We liked it a lot, with the exception of the cherry tomatoes, which I know other folks have said in this thread. I should have listened to wise PPKers and omitted them.

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 Post subject: Re: Vegan Eats World
PostPosted: Mon Sep 15, 2014 2:16 pm 
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Trapped On A Desert Island With A Cow
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I am finally starting to use this book a lot more. I have an Indian coworker who promised to hook me up with curry leaves anytime I want (she will bring me my own plant eventually), and I also have a pandan leaves plant!

I made the yellow split pea dahl on Saturday and it was delicious. And the Sauerkraut soup last night! I did throw some small pasta in that one, because my husband needs either rice or pasta in his soup, and it worked out really well.


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 Post subject: Re: Vegan Eats World
PostPosted: Wed Sep 17, 2014 3:17 am 
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Huffs Nutritional Yeast
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Location: Jerusalem, Israel
I made the Tempeh Katsu last night with some fresh homemade tempeh. I actually had it over salad, and then sort of tossed the whole thing with the sauce as dressing. Serious yums. That's one I'll be returning to again and again!

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