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 Post subject: Re: Cookbook Challenge Week Two 9/25-10/1 AMERICAN VEGAN KIT
PostPosted: Sun Oct 02, 2011 11:28 am 
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Asked Santa for a Hoveringdog

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I made the black bean soup and bbq portobello sandwiches this week. Both were fantastic, although when I make the soup in the future, I'll either not use my jalapenos(which had turned red) or use less than called for because the recipe was almost too spicy to eat on its own. I love spicy food, and usually the spicier the better for me, but I was eating crackers every third bite just so my mouth wouldn't burn so bad.

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 Post subject: Re: Cookbook Challenge Week Two 9/25-10/1 AMERICAN VEGAN KIT
PostPosted: Sun Oct 02, 2011 5:37 pm 
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Invented Vegan Meringue
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Joined: Wed Oct 20, 2010 3:12 pm
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Location: Canberra, Australia
vijita wrote:
Yeah! Did you just slice it with a knife? Those look scrumptious!


Yep, I just used a serrated knife. I want to use this seitan in other things too, it's so good.

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 Post subject: Re: Cookbook Challenge Week Two 9/25-10/1 AMERICAN VEGAN KIT
PostPosted: Sun Oct 02, 2011 5:47 pm 
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Married to the wolfman
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Location: Santa Cruz, CA
I made the Savory Seitan to use in something I'm making for MoFo tonight. I am in total agreement with other people in this thread who said it is an amazing seitan recipe! Which is good, because it was about three times as much work as I wanted it to be so I would have been bummed if it was just average.

Great texture though, and it's delicious right out of the baking pan. My two year old, who is going through a resistant to most foods phase right now, begged a piece (I was cutting it into strips) and then ended up eating basically a whole cutlet. That never happens.

ETA: here's a picture of it after the frying but before the baking:

Image
Savory Seitan by coldandsleepy, on Flickr

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 Post subject: Re: Cookbook Challenge Week Two 9/25-10/1 AMERICAN VEGAN KIT
PostPosted: Sun Oct 02, 2011 6:48 pm 
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Invented Vegan Meringue
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Location: Edinburgh
I made the mocha ice cream tonight. It was alright - tasty, especially with butterscotch syrup, but I don't know if it was worth the time it took (blending, cooking, blending again, and chilling at least 4 hours before you put it in the ice cream maker). I'm lazy and like instant gratification, so I usually use the V'con recipe that takes about 2 hours from start to finish.

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 Post subject: Re: Cookbook Challenge Week Two 9/25-10/1 AMERICAN VEGAN KIT
PostPosted: Mon Oct 03, 2011 6:52 pm 
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Dying from Nooch Lung
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I made the Movie Night Potato Skins - they are great! I served them with rice mayo and the Coconut 'Bacon' Bits
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 Post subject: Re: Cookbook Challenge Week Two 9/25-10/1 AMERICAN VEGAN KIT
PostPosted: Sun Oct 09, 2011 8:58 pm 
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Drunk Dialed Ian MacKaye
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Joined: Tue Oct 19, 2010 6:31 pm
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Location: NC
I was a little behind doing it, but I made the midwest vinegar slaw. did leave out the green peppers because I didn't have one, and I wasn't sure how I'd like that anyway. I'm usually a creamy slaw kinda girl, but this was really tasty! I

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 Post subject: Re: Cookbook Challenge Week Two 9/25-10/1 AMERICAN VEGAN KIT
PostPosted: Mon Oct 10, 2011 12:36 pm 
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Wrote Dissertation on Vegans, Meat, and the Deserted Island Question
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Joined: Wed Oct 20, 2010 2:08 pm
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It's a bummer that people are not diggin the flapjack recipe because that is my favorite pancake recipe ever! Maybe I just have weird taste when it comes to pancakes, but my omni sis-in-law loves them too...she was totally relieved when I started using that recipe because ever since I stopped cooking eggy stuff for her my pancakes have been very hit or miss. I actually leave out most of the cinnamon, and the other day I added chopped pieces of banana to the batter which came out awesome.

I've made the baked poppers several times because my boyfriend is a popper fiend. They do seem like a bit of work but it isn't too bad (ok I force him to make the 7-in-1 seasoning for me before I get started on the rest of the recipe), and crazily enough, the last time I made them my 2yr old ate a whole popper and wanted more!

and I'm waiting for the cool weather to really be here to stay to make what is possibly my fave recipe from this book - the tuna casserole!


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