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 Post subject: The Conscious Cook
PostPosted: Wed Dec 01, 2010 7:21 am 
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Huffs Nooch
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I got this for an early xmas present...my partner is impressed...I know I cannot get the right vegan chicken where I am now but tell me if you have this book where can I start...would like to cook from it this weekend if possible..
my first impression of the book is very fine cuisine which I love and lots of skill as he is a chef and stunning presentation.
What do I try first

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 Post subject: Re: The Conscious Cook
PostPosted: Thu Dec 02, 2010 11:05 am 
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I just won this book in a give-away but haven't made anything yet. I've been watching this thread, but have nothing to really contribute. I will report back when I do make something though!

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 Post subject: Re: The Conscious Cook
PostPosted: Thu Dec 02, 2010 3:25 pm 
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CandyBeans wrote:
I just won this book in a give-away but haven't made anything yet. I've been watching this thread, but have nothing to really contribute. I will report back when I do make something though!


I loved reading and looking at it but so far I've only made one thing, a risotto, which was good but not amazing. I don't know why though; it always seems to be either the wrong season or it's not what I fancy or I don't know what to serve with it or something. A blogger made loads of stuff and reviewed them but I can't remember who it was.

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 Post subject: Re: The Conscious Cook
PostPosted: Thu Dec 02, 2010 3:26 pm 
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The celeriac soup with apples and chive oil is absolutely delicious.


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 Post subject: Re: The Conscious Cook
PostPosted: Thu Dec 02, 2010 4:54 pm 
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The pannacotta was really good.

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 Post subject: Re: The Conscious Cook
PostPosted: Thu Dec 02, 2010 5:10 pm 
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I just checked it out of the library - it looks amazing.

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 Post subject: Re: The Conscious Cook
PostPosted: Thu Dec 02, 2010 7:03 pm 
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the split pea soup is great. I've also made both homemade pasta recipes and while they were good, I found it hard to work with 100% semolina flour (not the book's fault though). I often cook out of this book for a bday/special day meal for my bf because they all sound so good to him - the book is very Earth Balance-heavy in his sauces, but I realize that that's what gives them the "restaurant taste."

I realize the OP said she can't get Gardein, but one dish I've made a few times involves the Gardein with shiitakes and a sake sauce and its delicious, and any chkn-type thing would do.


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 Post subject: Re: The Conscious Cook
PostPosted: Sun Dec 05, 2010 9:22 pm 
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Huffs Nooch
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i can get the chicken strips i just wanted the nice thick piece of chicken instead of the strips in his recipes...
i will work with some of the suggestions
i dont mind extra earth balance in my life ... and i will make these things on special occasions.
thx

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 Post subject: Re: The Conscious Cook
PostPosted: Sun Dec 05, 2010 10:07 pm 
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I loved the Cajun portobello sandwiches and tempeh creole

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 Post subject: Re: The Conscious Cook
PostPosted: Sun Dec 05, 2010 10:58 pm 
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I made the gardein with shiitakes as well. I wasn't that impressed but my husband still talks about it. If I remember correctly it used a ton of EB


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 Post subject: Re: The Conscious Cook
PostPosted: Mon Dec 06, 2010 12:55 am 
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Wow, this books sounds great! Just found it on Amazon for $12...I might have to get it.


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 Post subject: Re: The Conscious Cook
PostPosted: Mon Dec 06, 2010 1:21 am 
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This book gets a bad rap cause of the product placement, but I like it. The recipes are unique, and with some thought and modifications you can de-gardein any recipe (I do, as I dislike gardein), and they come out great! That chicken scallopini with the crispy noodles and shiitakes and sake thing is the bomb. I used tempeh, but chicken-style seitan would probably be even better.


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 Post subject: Re: The Conscious Cook
PostPosted: Sun Dec 19, 2010 6:06 am 
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The tomato bisque has become the standard tomato soup in my (non-veg!) household. It's outstanding.

I've also made the twice-baked fingerlings and the caesar salad, both excellent.


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 Post subject: Re: The Conscious Cook
PostPosted: Sun Dec 19, 2010 9:41 am 
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I made the potato miso thing - yummy!

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 Post subject: Re: The Conscious Cook
PostPosted: Sun Dec 19, 2010 11:25 pm 
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Huffs Nooch
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today i made the chicken salad with the raisins
it was good reminded of something i would get at cafe blossom but it was too tame for me and the smoked walnuts have this almost poultry flavour that keeps teasing the eater during the sandwich...i think the recipes are well thought out and i will try the tofu sandwich with the asian slaw next

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 Post subject: Re: The Conscious Cook
PostPosted: Mon May 09, 2011 2:05 pm 
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I just got this book and made my first meal out of it: the basil and pinenut crusted gardein with beurre blanc. I made a few substitutions. First, I used homemade seitan cutlets in place of the gardein. Second, I stopped at 5 tbsp of earth balance instead of the 8 called for in the recipe. I served the seitan with fingerling potatoes and kale as suggested in the recipe. (I didn't add any earth balance to the kale and halfed the oil in the potatoes).

The meal only took about an hour to prepare (not counting seitan making). Everything was absolutely delicious. This is definitely a special occassion book though. Even with my modifications, this recipe had more fat than I usually eat in a week. (I laughed at the Amazon review that complained there was no nutrition information because the writer "didn't know if the recipes were low fat.")

Sadly, no pictures because my computer is on the fritz.

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 Post subject: Re: The Conscious Cook
PostPosted: Wed Oct 26, 2011 10:25 pm 
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Tomato Soup: Outstanding! Everything about it is creamy and rich and delicious. Your search for the perfect winter lunch is over.

Celeriac Soup: Another winner! This one definitely felt a bit heavier, equally rich, but more decadent than the tomato soup.

Anyone tried the old bay cakes yet? They look delish!


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 Post subject: Re: The Conscious Cook
PostPosted: Tue May 29, 2012 12:38 pm 
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The tempeh creole was adored by my gumbo loving mother. The peppercorn encrusted portobellos made a fantastic sandwich with AFR's goddess dressing. The old bay cakes with beet apple salad, horseradish cream, and summer veggies was a beautiful and delicious meal - the cakes worked out really well and the meal wasn't as labor intensive as I perceived. I'd definitely recommend trying any of those recipes.


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 Post subject: Re: The Conscious Cook
PostPosted: Thu Jan 16, 2014 10:39 am 
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I made the twice baked fingerlings with crispy dulse as an appetizer and sat down with a friend and we ate the entire thing and then didn't bother with dinner. They are delectable! I have all the ingredients for the ponzu crystal tofu rolls, oyster mushroom artichoke rockefeller, and the grilled artichoke with Caesar dressing, so it kind of seems like I'm cooking my way through this book. I am enjoying revisiting it, and I hope Tal writes another book soon! He should write a full book with only cocktail party style vegan appetizers. No gardein!


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 Post subject: Re: The Conscious Cook
PostPosted: Fri Jan 24, 2014 10:00 am 
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I really like the Gardein and watercress sandwich - I just use a dark home made seitan. It's really simple and fast but a classy sandwich.

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