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 Post subject: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue May 12, 2015 1:05 pm 
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ooh - a beautiful hard cover book, with a lot of recipes, not so many pictures. (kind of a throw back to "real life" when the last few books were chockful of pictures).

There is also a really in-depth index, and every chapter has a list of recipes.

there is a lot of personal information (Annie had lost her first baby during the manuscript, and was pregnant with her daughter (now born and happy and safe) when the book was finished, so a lot of the write up does talk about how it was difficult to really get up the gumption to do things, and cook, hence pantry cooking was v. helpful. I have seen a review saying that this wasn't for her it was too personal - but i am of the other vein. i like that it's included. Life sucks sometimes, it's horrible and you need to make food... and having a book that the author struggled, but still made yummy things, means when we're suffering from difficult things... you can still make yummy things and not have to think so much.


It's Betty goes Vegan inspired. (DELICIOUS food, some fats etc etc, so not uber healthy) but it is basically what you've got in the pantry, and if you have other stuff (gardein etc). you're good but of course use your own vegmeats

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sat May 16, 2015 10:55 am 
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I have a few things marked to make. Everything looks really good! It definitely still has a Betty Goes Vegan vibe, without being as reliant on faux meats, which I don't particularly mind, but seemed to be a common complaint with the last book.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sat May 16, 2015 2:35 pm 
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Last night we had the Banana Churro Waffles and they were really good - they might be my favorite waffle recipe. I have tried a million recipes and usually I have a really hard time getting a good waffle with crisp exterior and fluffy interior. Not sure if that makes sense, but in my Belgian-style waffle maker they usually come out more on the tough side. These waffles turned out perfectly.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sat May 23, 2015 7:59 pm 
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I picked up this book this week. Besides a good number of appealing recipes, the tips for organizing and cooking from your pantry are really helpful. It's funny they don't include recipes for homemade seitan to save money. I guess they wanted to keep a balance between cost and convenience. Anyway, I made the Aloha Dogs, which are hot dogs (I used Tofurky Beer Brats) topped with a fantastic pineapple salsa.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Mon Jun 08, 2015 7:20 am 
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I made the roasted red pepper lentil soup (without pureeing it) and it was good.

I also tried the jambalaya but made it in my pressure cooker instead of the slow cooker. I reduced the liquids to offset this. It worked reasonably well but made a heck of a lot of food.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Thu Jul 02, 2015 7:20 am 
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Shared my review on the blog along with the recipe for the vegan blueberry blintzes: https://tastespace.wordpress.com/2015/0 ... -giveaway/

(also a chance to win a copy of the book)

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue Sep 15, 2015 4:31 pm 
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I made the USO cake for my family because my grandma used to volunteer for the USO. Sentimental for my mom. It was easy to make and delicious! I never thought I would put black pepper in a cake! I liked that the process was different for me. Boiling part of it in a saucepan before mixing it all together. I learned something new.


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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Tue Sep 15, 2015 4:53 pm 
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daisysunshine wrote:
Life sucks sometimes, it's horrible and you need to make food... and having a book that the author struggled, but still made yummy things, means when we're suffering from difficult things... you can still make yummy things and not have to think so much.

I couldn't agree more! The last thing I want is another gorgeous woman telling me how wonderful her life is on every page.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Wed Dec 23, 2015 7:16 pm 
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I just got this today, and it made for good reading! I really didn't know some of the tips she had about getting produce to last longer, no wonder my asparagus always goes bad.

There's lots of recipes that use store bought mock meats and such, but I think this book will make a great companion to The Homemade Vegan Pantry. There's a few recipes from that book that I don't know what to do with, but now I have a lot of inspiration.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Thu Dec 24, 2015 8:57 am 
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The blackstrap crinkle cookies were delish and omni-approved.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Wed Jan 13, 2016 9:13 pm 
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I'm making a bunch of stuff from this book this week and I was just going to make one large post, but I made the Turkish Pizza last night and just need to sing it's praises to someone. So easy, so delicious! A cheeseless pizza that's really filling! I even had cheese handy but did not feel tempted at all to put any on. I can't get tempeh here and I don't have a seitan recipe that can crumble, so I just crumbled two Amy's veggie burgers.

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 Post subject: Re: Mastering the Art of Vegan Cooking: Annie & Dan Shannon
PostPosted: Sun Jan 31, 2016 1:32 pm 
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Been really loving this book, and I only had one miss so far:

Roasted Red Flannel Hash: Never thought to add liquid smoke when I roast veggies (usual lazy method is oil, parsley, sage, rosemary and thyme.) but it really gives it a delicious kick. There were no leftovers. I first made this back on Christmas, and served it with the PPK's Italian sausages. Omni approved!

Lemon-Tahini Fattoush: Had a hankering for salad, and this was pretty good. I know there's already pita in the salad but I couldn't help putting the salad into a pita for an easy portable meal.

Aloo Saag: found this surprisingly bland for a curry, but it wasn't anything a little hot sauce couldn't fix. Could totally have messed up my measurements. Regardless, it was pretty good and I'll be making it again.

Curry Spinach and Potato Biscuits: Basically just leftover Aloo Saag baked in a biscuit. It was good, but a little weird. I think I'd just rather eat Aloo Saag leftovers as is.

Hungarian Goulash Stew: Pretty awesome smokey winter stew. This book has made me realize how much I like smokey food, haha. Used Bryanna's beefy seitan recipe instead of buying some.

Budapest Burgers: These are made from leftover Goulash. I think there might be a mistake in the measurements, it has 1 cup of vital wheat gluten to mix with 1/2 cup goulash. They are way, way too stringy! They need to be steamed or baked or something like you would normally do for seitan, but the recipe just has you fry it. I wonder if the measurements were supposed to be reverse. I'll try baking or steaming them today.

Mexican Coffee- Didn't love it, but I don't have a coffee machine right now so I had to use instant.

Overall I've been really loving this book, and I have more recipes I want to try this week. I really think they did a good job striking a balance between budget and convenience, and even when the recipes call for meat analogues I have so many on hand because of the Homemade Vegan Pantry, which I think makes for a great companion book. I'll be using the unchicken breasts this week in at least two recipes.

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