Post Punk Kitchen Forum

The white chicken-style seitan in this book is my default seitan now. So easy and so delicious. And last week I made the butternut squash-blackeyed pea tostadas for the first time, and they were EXCELLENT.

The tortilla casserole is amazing. No surprise there.

Yes! My favorite is the ropa vieja variation of the shredded seitan recipe....and it's rare that I don't have all the ingredients around.

I also love the Dominican and Venezuelan beans, arepas (especially the ones with corn and vegan cheese in the dough), and the yellow rice is very popular at my house.

I recently used the last of a batch of sofrito for Snobby Joes when I didn't have a green bell pepper lying around and didn't feel like chopping onions or garlic. It worked well.

I made the coconut variation of Arroz con Leche. I halved the sugar and it was still plenty sweet for me! So so good with persimmon and a sprinkle of cinnamon and cardamom. Also, while trying to explain what I was making over IM I came across this Wikipedia entry. Amazing. A Trinidadian version with nutmeg and Angostura bitters? Don't mind if I do.

You need the book. I was worried before but everything I have made has had really accessible ingredients. I bought a few extra spices from Herbies online but I haven't even used them yet, only thing I have used that was 'special' is aji amarillo (yellow Peruvian chili) but Terry even suggests you can sub a regular chili in some cases. I haven't bought any of the flours to make arepas etc. but I want too, I haven't got around to finding where to buy it in Brisbane. It's seriously worth it for the baked tofu and seitan recipes.

I've been throwing this book on and off my Christmas List half a dozen times (just been browsing cookbooks on Amazon), but now it's on my list permanently, now with a little star next to it!!

This is definitely my most used cookbook of late, it's already stained all over (mostly with orange pith as I make the orange mojo tofu all the freakin' time) and coming apart at the seams. I've got the weekend off work so I'm thinking it's an opportunity to restock my freezer with tamales. Yay.

It really is, and the tortilla casserole with the sauce is grand.

The hot aji chorizo is the best seitan I've had/made.
Gallo pinto is probably the best beans and rice I've had.
Latin baked tofu is my favorite baked tofu.

I have been dying to make the arepas but the recipe is very particular about the kind of corn flour to use. This kind (see link) is the only kind I can find locally. Does anyone know if this is ok to use? I have been dreaming about the arepas I used to eat in my pre-gan days at NYC street fairs and can't wait to make some! Thanks!

http://www.amazon.com/Maseca-Corn-Flour ... 151&sr=8-1

No. It has to be this kind:

http://www.amazon.com/Goya-Pan-Harina-C ... =8-2-fkmr2

The texture is way different than regular Masa. Have you tried asking at your grocery store? Sometimes they'll special order things. Also, if your store has a Goya section it might be there.

I made the arroz con seitan today minus a couple of things I didn't feel like buying and loved it! The white seitan is really great. I actually boiled it instead of steaming it and it came out fine.

I made the black bean and sweet potato tamales for work, and everyone loved them.

Nope, I'm a quarter of the way trough the book and I haven't had any major issues with ingredients. There are more and more stores stocking Latin ingredients, I've created a page on my blog about it -> http://cupcakekitteh.blogspot.com/p/sho ... ients.html

If you're in Sydney, you will be able to find everything you need or you can order online. If there's anything you can't find, let me know and I can send you stuff.

For the feijoada you won't need any special ingredients it's basically portobellos, tvp (I left this out) and beans!

Thanks mixmaster_mo! I will try requesting it!

I have only made the Cubano sandwich and it was awesome. I really want to try the Churros.

Churros are like crack! I am serious. I made them...two days in a row. Even had them for breakfast. I don't suggest doing this unless you want a major sugar crash. But they are fantastic with the thick churro chocolate.

I Adore this sandwich, but it is no-where near healthy so I have to stop myslef.

this book has been rocking my world big time. I've made so many things from it in the last couple of months. tonight I am making the feiojada. can't wait to put it in my pie hole!

The BFF recently bought this book so we used it for the first time last night. We made the orange mojo tofu (which looks yummy!), the cilantro-lime rice (which actually cooked in the time it said! That never happens for me!) and civeche with tostones (a first for me - boiling oil scares me!) I can't wait to eat dinner tonight!

I made enchiladas for the first time last week! And red chile hot sauce, which went on the enchiladas. Soooo good reheated, too.

I love the calabacitas! And I love this thread to encouraging me to try recipes I otherwise would pass over- I love this book, but tend to never make sandwich recipes for some reason, so I have bypassed the cubano, but thanks to you guys I will be trying this soon.

Every soup and stew in the book is a winner. Also, I can't get enough of the steamed white seitan. And holy crepe the pumpkin quinotto.

LOVE LOVE this recipe.

I love this cookbook a lot. The only problem is that every time I open it, I end up making the quinoa-corn chowder with limas and ají. I tested like 50 recipes from this book last summer, so I know how great they are, but I just can't help myself....

Also, steamed white seitan is the best.

I am thinking of trying out the red/white seitan from VV, but have neevr made it before and am curious- do I have to use chick pea flour or can I use regular wheat flour? I don't have chickpea flour and would really like to try making this in the next day or two. thanks!