Post Punk Kitchen Forum

Do you have a Whole Foods or a different natural food store by you? They should have miso paste. The white mellow is sweeter and tastes almost Hawaiian, while the red has more salt to it. I usually mix the two.

I've been cooking out of this book a lot. Here is my report on what I've tried:

Mango BBQ Beans and Scallion Cornbread: I used frozen mango for the beans because I could not find the fresh mango I bought. I think I left it at the grocery store :(. Anyway, the beans and cornbread were both good and you got a big serving of food. The bread was a bit too sweet for me, so next time I would add an additional savory ingredient such as jalapenos.

Caldo Verde with Tempeh: This is one of my favorite things from the book so far. Pureeing some of the soup before adding in the tempeh makes the broth nice and thick, but I like that there are still chunks. The flavor was savory and creamy and complex. Very yum.

Creamy Mushroom Fettucine: My favorite dinner growing up was chicken cutlets with a sauce made from campbells soup. Cooking with soup again made me feel like an 80s super-mom. The fettucine came out good, but I think I will garnish with fresh parsley next time for added oomph.

Lentil-Eggplant Chilli: Another favorite. The chocolate adds a complex flavor that I wouldn't be able to identify if I hadn't cooked the dish myself. Hearty and satisfying.

Braised Cabbage and Seitan: I served this with perogies. My husband ate two helpings of cabbage. If you knew my husband, you would know how rare it is for him to eat one serving of any vegetable.

So, in summary, the hits keep on coming.

I usually buy miso paste at Whole Foods.

I'm so psyched I FINALLY picked up AFR and just made my weekly meal plan and shopping list for next week!
Here is what I have planned:
Sushi Roll Edamame Salad with Green Onion Miso Vinaigrette
Baked Falafel (turned into burgers) with kale chips
Buffalo tempeh with Cool Slaw and OMG Onion Rings
baked taters with Easy Breezy Cheezy sauce, broccoli and Eggplant Bacon
Miso Soba Stir Fry with Beans and Greens

Gaaah! I'm so excited!

Did you ask at the Asian grocers if they had miso, or just try to find it on your own? I've never been in an Asian store that didn't have at least 3 types of miso, but maybe it depends on where you live.

I love the chickpea piccata but I am a bit chickpea-d out. Has anyone used other ingredients? I'm wondering if pressed tofu + chickpeas might be good, or another bean...?

Seitan - I actually prefer seitan piccata to the chickpea version.

My husband made dinner last night and chose the Lebanese Lentil and Rice soup (that might not be the exact name) in the slow cooker. It was really good and super easy since he just threw everything in the slow cooker before work.

That's funny - I was feeling the same thing a few weeks ago and ended up making it with pinto beans. I thought it was delicious.

I made Pasta de los Angeles and Chili-Lime Tofu last night. Holy crepe, that was a lot of food! I never make that much pasta at once, usually just a single serving. I hope it keeps in the fridge, cos it was gooooooood. The ingredients came together in a really unexpected way. I didn't expect to like it as much as I did. Next time, I'll cut up the spinach a bit, since I'm not a fan of the texture of giant blobs of wilted spinach.

I'm planning on making the Quinoa Puttanesca this weekend. Any suggestions for something to bulk it up? I have a block of tofu and I think there are some Field Roast Italian Sausages in the back of the fridge. I'm not sure which would be better.

I have posted another round up post on my blog - lots of pictures. :)

http://kittensgonelentil.blogspot.com/2 ... ction.html

I made the Kasha with Mushrooms and Dill last night, it was everything I wanted it to be. :)

I made the seitan yesterday but steamed it instead of simmering it in broth & it came out perfectly.

I betcha it would be awesome with tempeh too.

I love this blog post. Now I suddenly have tons of ideas for dinner this week!

baked falafel. 'nuf said.

Glad to hear because I am doing this as we speak!

So many great photos! And congrats.

I have so loved everything I've tried so far out of this book. Healthy & easy to make - thank you Isa!

The creamy mushroom pasta was even better the second day.

Hoisin Mustard Tofu lettuce wraps were amazing. Lettuce is a pain to work with, so next time I will just shred some lettuce and use it as a topping for the tofu in a burrito, but it was a fun one time thing to do.

I made the Peruvian Purple Potato Soup - it looked just like black bean soup! It was kind of disconcerting when I first started eating it. My brain was confused.

Today I finally made the mango bbq beans. So tasty. Ate it with seitan bacon and vinegar slaw. I'm sure it wil taste even better tomorrow.

My AFR's coommmingg, can't wait! And I LOVE this thread, don't know how much I will post in it even once I start cooking from th book, you all are doing such great reviews!

Oooh I just made the pineapple rice, thai red curry tofu, and thai basil green beans and it was all so good and worked so well together!! Next time though, definitely using reduced sodium soy sauce - I was cooking at a friends house and they just had normal, so it was a bit on the salty side. Oohh the shallots and red peppers in the tofu were totally awesome!! I could eat those as a meal themselves!!

I haven't looked through all 55 pages of posts in this thread so I apologize if this has been asked, but there is no Carbohydrate information in the nutritional sidebar for any recipes between page 63-70.

In particular I wanted to know the carb value for Scarlet Barley (page 69). Anybody have this?