Post Punk Kitchen Forum

Yeah, thanks guys. It uber sucks but I'm just going to bite the bullet and order it again along with a bunch of others while I'm at it. ;)

Has anyone mentioned the caldo verde with crumbled tempeh yet? It's divine! I made it with spinach instead of chard.

I wanted something with bbq sauce for dinner tonight but had no idea what to make, then I stumbled on this thread and the earlier mention of the Tamarind BBQ Sweetpotatoes and tempeh. As I was reading, my husband walked through the door with a big bag of sweet potatoes that needed to be used right away since they were the ones that had been damaged as he was digging up the sweet potato patch. I didn't have any tempeh but I used about 2 cups of Great Northern beans and I also mixed in an onion cut into chunks. We cooked it up and ate it as wraps with fresh romaine and lots of sriracha. It was delicious. The serendipity of the whole experience made me realize that I should finally start posting on here since it's been so helpful to me so many times. Thanks all!

I made it tonight with kale! I made it about a month ago, too, and I remember it being really good, but this batch is forking phenomenal.

Mmmm, tortilla soup for lunch! Super spicy, but so tasty!

Potato and spinach curry for dinner today. Pretty good.

I made the arabian lentil soup the other day too. It is good and very filling but maybe a bit too salty for me. Next time I will use half the amount.

Speaking of the caldo verde, does anybody want to be awesome and PM me the recipe? I have a surplus of chard and my parents haven't mailed me my cookbooks yet so I can't look through it.

sent

Had quinoa, white bean, & kale stew today for lunch and lotsa veggies lentil soup for dinner - both basic but so tasty! And a good way to use up extra veggies!

Loving the eggplant provencal - thanks for suggesting it!
I love the arabian lentil soup, but I also found it to be very salty - I always make it now with half the recommended amount. I'm not sure if maybe the broth I use has salt in it?

I just made the Goddess dressing for the first time and HOLY MOLY is it ever salty. Like, barely edible after doubling the lemon juice salty. Did anyone else think this?

It might depend on the type of miso you use. Different kinds and different brands have different amounts of salt. (I don't remember whether that recipe had added salt in addition to the miso. There was one recipe that had miso and then also salt, which I remember thinking was weird.)

Just made another batch of the Basic Baked Tofu yesterday. Makes me feel so content to open the fridge and see the container and know I have BBT to eat out of hand, toss into salads or to make my best breakfast: toast, guac, tomatoes, and BBT.

Me and my friend had a day of vegan cooking, I had to make the starter and I made the cauliflower pesto soup.
I loved it, and she loved it too, ever since I made it for her, apparently she has been OBSESSED!
Cooking it over and over again! Success!

Smokey split pea soup.... Oh my good god, I LOVE THIS STUFF, so thick,smokey (duh) and creamy! So flavourful!
I'm making a batch as I type.

Mango BBQ beans have been a feature, I've been eating it with chocolate covered Katie's recipe for gluten free cornbread (: yum.

Everyday chickpea quinoa salad has been my lunch this week, its pretty good, I've been adding sun dried tomatoes with it and some olives and cashews.

White bean pasta salad is my next one for lunch.

I tried to make the 2nd avenue korma ... it went badly, I threw it out in my frustration, it went like a soup. Just seriously watery. Vegetables went mushy, it wasn't like the thick curry sauce I was expecting.
My boyfriend looked at me and said... it needs a sauce... WHUT. I lost it. He thought I was just boiling the vegetables.
Ah well... I'll have to try something curried rather than a curry.

Yeah, it has both miso and salt, which I also thought was weird. Next time I will omit the salt entirely.

Hottie black-eyed peas and greens is pretty yum. Quick and easy to make too. I had it with plain mashed potato and let's just say there wasn't a bite left on my plate.

Made the chipotle sweet potato and brussels sprouts chili tonight - it smells (and tastes, from the licks I took) divine but I had a bit of a mishap and used a too small pot, which didn't let me stir it often enough and my pot scorched! When Isa says stir frequently in this recipe, she means it!

Good to hear! I'm making this this weekend.

This past week I tried the red lentil and root veggie dal - yum! Also the coriander mushrooms and tomatoes - another yum!

I was just about to post that I made the dal last night and loved it! Leftovers delicious too.

Butternut coconut rice, with broiled blackened tofu and roasted broccoli. So yummy. I had the squash leftover from the PPK Alfredo, so it came together very quickly. I will definitely be making this again.

I made the 40-clove chickpeas and broccoli thing tonight, except that I used butternut squash instead of broccoli cause I didnt have any broccoli. It was ssoooooo good, I think that I even prefer it with the squash instead of broccoli!

That's such a good idea! I love butternut and garlic together!

I made the miso-udon beans and greens whatever it's called again last night, this time using black beans because I must be blind and thought I saw a can of adzuki beans in my pantry...but I guess I didn't.

I subbed in black beans instead. I like adzuki beans better, but it was still awesome with black beans. So if you can't find adzuki, don't let that stop you from trying this!

This is one of our favorites in our house. So good. Omni approved. Sirracha is a necessary ingredient though.

Mom and I live off this stuff. She made a double batch today. So good.