Post Punk Kitchen Forum

I tried out the chipotle seitan and potato tacos today, and they were really great. But they weren't very filling, even though I added an extra loaf of seitan, so I'm gonna have to make some beans to go with the leftovers.

I made a bunch of stuff from this cookbook this weekend -- mojo tofu, Venezuelan black beans (where I cheated and used a jar of sorfito), yellow rice (made with brown rice, so it looked more orange than yellow), and the swiss chard with raisins and capers (with a lot less capers than the recipe calls for, because I only like capers in very small doses.) All really good, and enough food for several days worth of meals. I also bought the ingredients for the stuffed roasted plantains, but didn't get around to making them yet.

Yum! I'm awaiting my yummy lunch of a Columbian arepa (I sixthed the recipe to make one to order for lunch) and some Latin shredded seitan to stuff inside and a test recipe salad from one of Isa's upcoming book. I mean to make the thicker arepa but flattened and kneaded too far so I guess I'm making a Columbian style! I think tomorrow I'll try the thicker arepa because it'll be tricky stuffing this one (it's so flat) I think I might just spread the filling over. Anyway, it's gonna be so yum.

I'm using this book for the PPK cookbook challenge this week, but most likely I'm going to be the only one eating most of the food because my roommate detests spicy food.

I'm assuming the drunken beans can be frozen (since it's a saucy recipe). Can the taquitos be frozen?

Loved the arroz con seitan! I have two loaves of the white seitan leftover though. What should I make with it?

Had a delicious meal last night from this book. Romaine and tomatoes with the chipotle version of the Creamy Ancho Chili Dressing, Mango-Jicama Chopped Salad, Mexican Street Corn and Quick Red Posole with Beans. Everything was fantastic, especially the corn. I didn't have time to make the cashew cream, so I just used Vegenaise, which I was totally apprehensive about, but it was soooo good. Will probably be a frequent side this summer. I roasted the corn in the oven with the husks on, so it was super easy too.

I'm making my first batch of empanadas tomorrow. Any advice? Or are they pretty self-explanatory?

Which ones are you doing?

Seitan and potato? Something like that. I may use soy chorizo instead.

I made the curdito cole slaw and am about to start a batch of cilantro lime rice to eat with my chickpea taco Hockey Night In Canada meal tonight.

Has anyone successfully made the sopes? I tested them, and couldn't get the edges to stay up. I tried them again yesterday and this time I couldn't even form them at all. I ended up throwing it all away and using the filling in tacos instead.

I've been making double recipes of the latin tofu and yellow garlic rice about once per week. So simple, so easy, and so satisfying. Last night I made both recipes without any oil and I couldn't notice the difference. I just didn't use the annatto oil and added some saffron to the rice. It still came out great!

That's great to know that the oil isn't necessary! I loved the latin tofu when I tried it (something about the double roasting made it extra delicious), but I felt they were a bit greasy. I will try this!

I think that I doubled the soy sauce in the latin tofu to make up for the no oil.

I have had this book for a while (even before becoming vegan!) but I haven't done much in it. I made the chickpea enchiladas, that was really really good. I don't like corn tortilla that much though so I guess it's only my fault. I had too much filling, which I froze and it was great defrosted!

I also made the flan because I'm from France originally and I was raised on flan :P It was really good! I think it was a bit too sweet, so next time I will lessen the sugar. Also I think I overdid the caramel because it was really hard at the bottom of the ramequins. But all in all: same texture and taste as flans from my childhood (Flamby if there are any other French veg around :P ). Y'all inspire me to try more from it as soon as I am back home!

This finally arrived in the mail today! Any suggestions for what my first dish should be? I've perused this thread here and there, and everyone seems to be stoked about the white seitan so I was thinking about doing something incorporating that.

I have to pour myself a glass of wine and get out the sticky notes to mark my first round of must makes. I have found this to be my new cookbook ritual.

I do the same thing with new books, but I've found that with the really awesome ones, I end up marking so many recipes that it's not even worth it. That would probably be the case for this one.

The arroz con seitan uses the white seitan, and it's really good.