Post Punk Kitchen Forum

I wouldn't substitute regular whole wheat flour for the chickpea flour. Based upon my many seitan failures, I believe that the chickpea flour is included in the recipe because the extra protein improves the texture. Since whole wheat flour has much less protein, I don't think it would work. Another high protein flour such as soy would be a good substitute, or maybe more gluten flour in a pinch.

I've used wheat flour instead of chickpea before. The texture is slightly different, a bit firmer and the results come out a bit dryer. If you are using it in a sauce, I think it should be okay. It definitely wasn't a huge difference for me, but I prefer chickpea.

Anything from this book that is awesome for freezing? I never have time to cook during the week and want to freeze a bunch of stuff tomorrow. I've yet to use this book (sadly) and need ideas for something easy and lasting.

Tamales and seitan both freeze well.

Also most (all?) of the soups.

i've given this cookbook longing looks every time i stop in barnes and noble & i've been stingy and haven't bought it. but oh my reading all about the recipes has me jonesing for this so bad. i'm now planning to own this before thanksgiving.

Yup, the tamales froze well and were easy to reheat in the microwave and soups/stews would be a good idea too.

I'm a freezer queen--live alone and cook big batches that I freeze into portions all the time.
Everything I've frozen from VV so far has come out great, including the red seitan, the potato chickpea enchiladas (assembled) and the refried beans.

On another note, I love this cookbook so much. So many great, simple, healthy recipes for everyday cooking.

After going to Boston VegFest and seeing Terry make her wonderful tamales I have finally ordered VV from Amazon. Can't wait to read and start making stuff!!

Regarding freezing, anything saucy/soupy/casserole works great.

Tamales (after steaming) indeed freeze beautifully. I'll be the first to admit I've eaten tamales 3,4,5 months + later from the freezer with grand success.

Enchiladas, pastel de choclo, soups/stews/sauces (frozen into single servings), the potato poblano casserole all freeze well. And like everyone said seitan too.

Want to impress a room full of (veg*an) boys? Make the Corn Crusted Potato and Pumpkin Empanadas.

I finally bought this on the weekend, while I was back home in a town with bookstores that don't suck. So excited, I don't know where to start though. But I'm keen to make some empanadas, I haven't had those since I was in the Philippines nearly three years ago.

Noted!

I just got my copy yesterday and I brought it to work with me. What can I make for dinner tonight? Something sort of quick as I'll be grocery shopping on way home so I won't have a ton of time. On the plus side I will be able to grab anything I need at the store!

shiitake. I really want to make the steamed red seitan tonight but I'm not sure if I have everything I need (I'm at work and my book is not). Could someone send me the ingredient list, please? You'll be my favorite forever!

ETA: Someone just sent it to me. THANK YOU!

Just sent!

the arroz con seitan is pretty fast and easy and everyone seems to like it!

I just had the drunken beans and though it took forever making the chorizo and the beans they were amazing and I have leftovers for the week!

I am making the quick posole for dinner tonight.

I'm making the arroz con seitan over the weekend. Thanks for the recommendation.

the quick posole is really good!

What kind of bread did you use?

Has anyone tried any of the salad recipes?

YES! Any Noche is out of this world. Here is it sans jicama:


I've also had the coleslaw (I think Salvadorian coleslaw, it's a vinegar-based pressed salad) recommended to me.

I was making this yesterday and realised that I didn't have chickpea flour. I can confirm that soy flour (which of course is another ground bean) works well. The texture/flavour was the same as previous batches.

Has anyone steamed tamales using baking parchment or foil? Rolling in corn husks seriously gives me a nervous breakdown.

Mat.

I have a batch of the red seitan in my freezer waiting to be eaten. What should I make with it, O Wise PPK?

I have done it with parchment tied with string when I realised i was out of corn husks. Wrked fine, though it took a slighlty shorter time to steam.