Post Punk Kitchen Forum

I just made the yellow rice with garlic, with brown rice. It turned out bright orange, which is kind of cool. I used 1 cup of rice with about 2 1/4 cups of broth/water, and it worked out perfectly. Cooked for 45 minutes. It tastes delicious -- I need to stop myself from eating all the rice before I cook the rest of dinner.

That rice is really good!

On the weekend I made Latin baked mushrooms (instead of tofu) with chard & raisins - this was such a good meal and I served it with quinoa too.

The latin baked tofu has been a lifesaver on so many nights! It's so easy, just pour the marinade in and walk away.

So true, oven baked recipes make life a little easier.

Last night I made yuca with Cuban garlic lime mojo sauce plus the pan-fried mushrooms with sofrito, delicious!

We've got people coming for lunch this weekend, I'm thinking arepas with mushrooms & pimiento peppers and either the quinoa spinach salad or the chayote potato salad plus limeade and maybe the papaya sorbet or churros.

Too bad I'm not part of "people". That sounds amazing!

I loooove that quinoa spinach salad. Yum.

I made the refried beans, and they were good, but turned out REALLY sweet. I followed the instructions in the book for precooking the beans and then used the refried bean recipe. I didn't remove all of the onion that I precooked the beans with... maybe that's why?

Maybe, did the onions caramelise? I've never found the beans sweet.


You have an open invitation to drop by for a Latin feast whenever you're in Australia :)

So I made the quinoa salad which they loved and they also liked the mushroom & pimiento filling so much that they asked for the recipe!

I made the potato chorizo taquitos plus the braised kale - yum!

For a picnic last weekend I made the Chayote (choko) and Potato salad plus the Farmers' Market tamales only I used the olive oil dough recipe from Terry's blog instead of the one in the book - these tamales were much easier then filling normal tamales and a bit quicker to make too.

And then I made the Mexican Caesar salad which was delicious!

OMG... My copy of Viva Vegan is on a crate somewhere in the middle of the pacific ocean (with the rest of 90% of my belongings) and won't be with me for a long time. DINNER PARTY TOMORROW.

Can a kind soul send me the recipes for arepas and columbian style red beans? Was going to make the any noche salad too but I dunno. I'm so sad without my cookbooks! Or! Does anyone know where I can find these online? PM me! Your reward is in heaven!!

Wah. I found a more or less versions of sofrito and columbian red beans after mucho internet sessions. I'd still love the arepa recipe if anyone knows a link!

I probably just need to know the quantities actually, not really the instructions, if someone can hook a sista up.... I've made arepas at least 3 times before so just need a reminder of how to make up the dough.

Sure!
2C masa harina
1/2t salt
2 1/4C warm water

If there's anything else, just let me know. Enjoy your dinner party :)

I'm cooking for PPKers in a couple of weeks and I think I'm gonna do all VV food! Now I need to go and find the book which is somewhere in the abyss that is the shed!

I really want this book, all the recipes sound amazing. Should I get this even though I can't get ingredients like masa harina and different kinds of fancy chiles?

Definitely! A lot of the ingredients are hard to come by here too- I can get masa harina at a gourmet store on the other side of town, but a lot of other stuff (like different chillies and hominy) I've had to order online. I still love it though. There are definitely enough recipes with more accessible ingredients to make it worthwhile.

I made the anticuchos and so good, so green sauce last night, both for the first time. The marinade was so good, I want to pour it on potatoes all the time now.

Erin - both of those are SOOOO good!


Yes, I think you should! The masa harina & other corn flours are used in the corn chapter (tortillas, arepas, etc) and the tamale and empanada chapters but the rest of the chapters are for salads, stews, soups, desserts and you can sub plain chilli in for any specific types of chilli and you can sub in different vegetables/ingredients wherever you have to as well.

Kitteh- where do you get Harina PAN? I want to make arepas but I can only find masa harina here, and Monterey don't have any.

You are wickid, Kitteh! But... the recipe was on the packet. Heh!

Everything went down a treat! (Arepas always do, innit?)

I have it and there's lots of stuff you can make. Harina PAN seems to be easy enough to find in Sweden (and arepas are great). You can get lots of stuff from here. Chilies can also be ordered from here or here (the second shop doesn't have a lot of chilies, but they do have annatto seeds and other fun stuff). Some things can also be substituted.

I've made tamales before in Europe, where I couldn't find masa harina anywhere.. I used finely ground cornmeal and a little baking powder to lighten it up. They weren't exactly the same, but they were good anyway! Eventually I learned to order from mexgrocer.com, which is a great source.

Thanks people, I'm off to order the book now! And thanks for the links!

I think you'll love it, Love Child


Haha, hooray for recipes on packets! I usually remember it as equal water to masa + extra water if needed. And yep, who doesn't like arepas?

Last night I made churros and sangria! Like everything else I've made from this book, they were awesome. I want more churros already!

A tip for anyone as lazy as me or someone who just doesn't have the time to tamales: I just made the filling for the Black Bean Sweet Potato Tamales and had it over cooked polenta. It was fantastic!