Post Punk Kitchen Forum

The Target wine cubes are made by Sutter Home. I work for a wine wholesaler and we sell them.

For cooking purposes, I always buy a 4-pack of 187mL bottles. I can get about 2 uses out of each bottle, and I cook with wine frequently enough that it doesn't go bad if I half and stick the rest in the fridge.

I made the savory seitan on Wednesday (for the San Fran Frisco Seitan Wraps) and had some issues getting it to cook.

Here's what I did. I mixed together the ingredients as directed by the recipe and then kneaded and let it rest. So far, so good. After that, I rolled out into cutlets and fried each cutlet until lightly brown. Then everyone went into the pan of broth, which I covered with foil and baked for an hour. When the hour was up, the cutlets still seemed raw. I baked for another 20 minutes, then let sit in the pan while I ate the take-out DH bought since the seitan didn't seem to be working. Then I put the cutlets into the marinade and marinated overnight.

Yesterday, I cut up the cutlets and pan-fried them per the instructions for the seitan wraps. They still seemed gummy and under-cooked. I saved them by baking them in a 350 oven for about 15 minutes, which finally firmed them up. (They were still chewy, kind of like I remember a fattier cut of meat being texture-wise).

My question is, is there a step missing from this recipe? If not, what did I do wrong?

I ended up making the pizza in a big baking ban and it worked out very well. The pizza was delicious!

I just made the feta recipe. I chose it because it 1)doesn't contain a boatload of salt, 2) doesn't need miso, and 3) doesn't require marinating overnight

I'm not sure if it reminds me of feta at all, probably because it isn't salty at all. this is probably a good thing because I once tried a feta recipe that was so salty it was super gross. But this is a really nice ingredient to use in feta-like ways. If that makes sense?

I'm baking some into focaccia now, with spinach and red onion, but I tasted it on crackers and it's very flavorful and lemony. I'm a fan. I might even mash some up a bit more to eat on toast with a slice of Tofurkey.

I'll make the Greek salad (minus the evil olives) tomorrow for lunch.

I made a wrap with roasted chick peas, tofu feta, cucumber, peppadews, red onion, avocado, and spring mix, with the Greek vinaigrette. The dressing is too strong for me to like in a salad (probably because I overdress my greens), but it's really delicious in a wrap, and probably would be good in a pasta salad. I'm glad I made a double batch of the dressing.

I want to try two more recipes and then move on to another neglected book. Maybe one of the seitan recipes.

For those without it, I'll be giving away a copy on the ol' blog.
http://nakedveglunch.blogspot.com/2011/ ... eaway.html

Anyone made the Mexicali seitan (sp?)? Did you like it? I doubt that there's any recipe in this book that isn't good, but I just want to hear what you think, since I'm planning on making it in the next couple of days.

You may just have have picked the one non-dessert recipe I haven't made there!!

I made it! I thought it could use more spiciness (and note that I am a wimp usually about spiciness). (Also, though, there is a slight possibility that the recipe called for some kind of spiciness and I ignored it because I was afraid of it being too spicy.)

I'm making the three chili hummus this weekend. I recently read a blog post about hummus suggesting that peanut butter be substituted for tahini, for a different flavor. I'm going to try that with this hummus. Chipotle + poblano + peanut butter sounds like a pretty decent combination to me.

I made the mexicali seitan tonight! I thought it was spicy enough, even though I left out the jalapeño, but I'm really sensititive with spicy food... It was really good! I ate more than half of it myself, heh.

Has anyone tried making the chili without beer? We don't have any at home and I'm too young to buy. I'm thinking about maybe using wine or broth instead...

Hey I'm making this sometime this week and came to this thread to see if anyone else had tried if, if there were any special suggestions before cooking, etc. Awesome, now I can't wait to try it!

I'm addicted to the French dressing in this book. I think I've made it every day this week. Everything in AVK is so delicious.

The French onion soup is GOOOOOOOOOOOOOOD. Maybe it depends on the brand, but our pastry had to cook like double the time she suggests though, even rolled pretty thin.

I got new oven proof soup bowls for Xmas, so it's firmly on my list to try.

Made the seitan and then the meatloaf. Perfect comfort foody texture. Good flavors. A+

The tuna-free noodle casserole is seriously one of the tastiest things I have ever eaten. You HAVE to try it if you have this book. I also really like the smoky cauliflower and white bean soup, and I slice up Tofurky kielbasa and add it. The everyday french toast with sweet spread was also delicious. This book has a lot of winners!

Totally agree about the tuna-free casserole - I've served it to many friends from vegan to omnis and all have loved it! I'll have to check out the cauliflower and white bean soup - I don't remember seeing that one...

Also a fan of the tuna-free casserole and cauliflower soup. I actually haven't made anything from this book that I didn't REALLY like/love except for the ribs, but I think that was probably my bad. Cooked or kneaded too long.

Made the deep-fried avocado wedges this weekend. Holy crepe! Yummy and rich. Ate them with homemade salsa and chipotle cream. I second the sentiment that everything I've made from AVK has been great!

You guyses Im eating the Italian Linguine with Seitan and Mushrooms and Peppers right now and it's so good, it hurts. Also, Depeche Mode was playing in the background as I was plating it and the music seemed suitably majestic for its delicious taste. And...I really don't like seitan! ZOMGZ....

That Smokey Cauliflower Soup is a hit! Thanks for the suggestions guys!

I made the gyros last weekend and OMG, they are amazing. I love that seitan. I used leftovers in a shepherd's pie later in the week.

I made the Cinnacrunch Muffins for a bake sale this weekend with lots of non-vegans attending, and they went over really well.