Viva Vegan! by Terry Hope Romero

Rhizopus Oligosporus · **Joined:** Tue Oct 19, 2010 9:39 pm **Posts:** 4657

Annatto seeds so she can make the annatto oil!

blackfrancis · **Joined:** Fri Oct 28, 2011 1:53 pm **Posts:** 16

Thanks for all the ideas, guys!
I got her a tortilla press, and some funky peppers:)

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3962

Are you supposed to peel chayote squash? Anyone know? I'm making the potato salad with chayote squash and capers from this cookbook later today for a potluck this evening...

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3962

^ So I decided to peel the chayote for this. It turned out well, lots of people at the potluck approached me and said they liked my salad and asked where I got the recipe. It's not my fave potato salad (I found it watery tasting--which must be the chayote since I hadn't tasted it before) but it's different from the conventional mayo-and-green-onions style potato salad for those looking for a change from that.

quark · **Joined:** Mon Oct 25, 2010 7:31 am **Posts:** 643

Any ideas for how I could make the white or red seitan without chickpea (or soy) flour? I LOVE the white seitan soso much, but my dude doesn't like the taste of chickpea flour and is avoiding soy. Maybe some combo of regular flour and cornstarch (for tenderness)?

Love Child · **Posted:** Mon Jan 02, 2012 3:43 am

quark wrote:

Any ideas for how I could make the white or red seitan without chickpea (or soy) flour? I LOVE the white seitan soso much, but my dude doesn't like the taste of chickpea flour and is avoiding soy. Maybe some combo of regular flour and cornstarch (for tenderness)?

Tapioca perhaps?

molly · **Posted:** Mon Jan 02, 2012 2:29 pm

I just put the black bean & plantain empanadas together but I haven't cooked them yet. I want to freeze half the batch. Should I freeze them before or after cooking?

Rhizopus Oligosporus · **Joined:** Tue Oct 19, 2010 9:39 pm **Posts:** 4657

It would probably work either way, but I would freeze them unbaked, since they are going to get baked after they come out of the freezer.

mandycoot · **Posted:** Mon Jan 02, 2012 3:58 pm

quark wrote:

Any ideas for how I could make the white or red seitan without chickpea (or soy) flour? I LOVE the white seitan soso much, but my dude doesn't like the taste of chickpea flour and is avoiding soy. Maybe some combo of regular flour and cornstarch (for tenderness)?

I made the white seitan with quinoa flour once when I ran out of chickpea flour (it was just what I had). I didn't really notice much of a difference from the usual recipe.

quark · **Joined:** Mon Oct 25, 2010 7:31 am **Posts:** 643

mandycoot wrote:

quark wrote:

Any ideas for how I could make the white or red seitan without chickpea (or soy) flour? I LOVE the white seitan soso much, but my dude doesn't like the taste of chickpea flour and is avoiding soy. Maybe some combo of regular flour and cornstarch (for tenderness)?

I made the white seitan with quinoa flour once when I ran out of chickpea flour (it was just what I had). I didn't really notice much of a difference from the usual recipe.

Yay! I will try this. Thank you.

B_A_D · **Posted:** Tue Jan 03, 2012 12:01 pm

I have tortillas! The pantry gods have spoken, I must cook from this cookbook instead of just oggling the pictures.

UncleGramps · **Joined:** Mon Aug 22, 2011 4:44 pm **Posts:** 29

supercarrot and I got this as a late holiday gift from my parents, and we made the Cubano Vegano sandwiches last night. SO GOOD. We have leftover seitan and rolls, so I think we'll be making them again tonight.

quark · **Joined:** Mon Oct 25, 2010 7:31 am **Posts:** 643

Update on removing chickpea flour from the white seitan recipe: I replaced the 1/4 cup chickpea flour with 3 TBSP quinoa flour and 1 TBSP cornstarch. EXCELLENT texture. Great swap if you need to avoid (or run out of) chickpea flour.

Has anyone tried playing with the seasonings so it can be used in other cuisine types? I used some in a kung pao chikn recipe the other day, but the oregano made it a little weird!

I know everyone has already raved about the seitan recipes endlessly, but I just want to say... this seitan recipe has been life-changing for me. No other seitan can now compare!

Innochka · **Joined:** Wed Oct 20, 2010 1:49 pm **Posts:** 8

I think we left the skins on the Chayote. (I just a peek at our picture of it and there's only one Chayote piece showing, but it looks like it's 'skin up side.')
http://www.facebook.com/photo.php?fbid= ... 68114302b8

molly · **Posted:** Thu Jan 26, 2012 8:05 pm

I'm sure I've posted about the seitan saltado before but I made it again tonight and damn, you guys, it is so good. I'm on board with the red seitan now.

bur · **Joined:** Sun Nov 28, 2010 6:38 pm **Posts:** 28

The steamed white seitan is so good that I just licked the spoon while making it. I'm not sure if that's healthy or not but it is forking delicious.

What are the best recipes to use it in? I've made the arroz con seitan and it was amazing.

lobsteriffic · **Posted:** Mon Feb 13, 2012 1:27 am

Made the gallo pinto tonight. So simple and so good!

Midwest Vegan · **Joined:** Sun Oct 09, 2011 10:37 pm **Posts:** 39

I made the Chimichurri Tofu the other night, and I LOVED it. I actually liked the chimichurri sauce baked rather than, uh, non-baked because my onion was too strong and it made it unpleasant. The oven fixed that though, lol. I also always have a jar of Pickled Red Onions in the fridge too. I put them on everything.

I can't wait to try more things from this book! I'm definitely thinking something bean-y is in order.

lobsteriffic · **Posted:** Mon Feb 20, 2012 7:50 pm

I am eating the warm salad with cabbage and yucca right now - so good! I just threw on some chickpeas in lieu of the tofu and I didn't have cilantro so I omitted that as well. But it's still delicious!

lobsteriffic · **Posted:** Sat Feb 25, 2012 3:04 pm

empanadas just came out of the oven! I used the dough recipe, but made a really simple filing out of Trader Joe's soy chorizo. That stuff is like crack, I can't get enough.

mcglynn62 · **Posted:** Mon Feb 27, 2012 4:49 pm

Hmm, I can't get yuca for 'Yuca with cuban-garlic-lime-mojo sauce' :( what do you guys think of subbing potato? From what i can gather yuca is starchy so would potato be the closest kinda thing?

Audrey · **Joined:** Wed Oct 20, 2010 2:08 pm **Posts:** 1223

my boyfriend doesn't like yuca, so we often have the mojo sauce over some tiny potatoes mmmm. It would probably be more in keeping with the recipe to boil them but we like roasted potatoes better.

molly · **Posted:** Tue Feb 28, 2012 10:17 am

Yes, you can totally sub potatoes. That sauce is fantastic so you could basically just drink it plain if you want.

mcglynn62 · **Posted:** Tue Feb 28, 2012 12:11 pm

Mmmmm, thanks guys!! I'm excited now :-D

deearess · **Posted:** Tue Feb 28, 2012 5:19 pm

Does anybody know if the salt in the arepas is just for flavor or if it actually would affect the texture/way they cook? I'm supposed to be lowering my salt intake and since the things I put in the arepas tend on the salty side, I was wondering if I could cut it down in the arepas themselves.

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