Post Punk Kitchen Forum

I just made the red lentil & cauliflower curry. Lovely! I definitely don't cook from Veganomicon enough.

It's one of my favorite recipes in the book, and that's saying a lot. I also add chocolate chips, and sometimes make it into muffins.

I know I'm slow to the party here, but I just made the mushroom walnut pate for NYE, and it lives up to it's reputation. I used it to make fancy canapés by piping it on little rye bread slices with arugula. Lovely!

I loved the banana bread recipe!! I added the choc chips too. :)

I am making the pumpkin ziti for an omni party at the end of the month. I have made it once before and loved it, but I am nervous! I had noted that it was easy to make, so that's helping me stay calm. :) There is a lot of pressure for it to be as good as it was the first time! I think it's the perfect thing to bring to a winter party.

I don't cook from this book enough. I've got some (omni) friends coming over on Saturday and I think I'm going to try out the chickpeas romesco and maybe the lemon coconut bundt cake on them (if my tin arrives from amazon in time!!).

I love those chickpeas. I like the garlic rice too with it, but don't find the portion size enough for us pigs.

The lemon coconut bundt cake is my favorite! I even used light coconut milk once and it still turned out so delicious!

we revisited the Lemony Roasted Potatoes last night and I love them so, so much. It's always a gamble though about how much liquid will be left over, sometimes it is much more than others and we always leave them in for way longer than 20 minutes after uncovering 'cause we like them a little hard around the edges. I guess some potatoes - even though we use Russets, as the recipe states - just have more starchiness than others to absorb the liquid. The leftovers (it does make a ton!) are great with a Greek-style tofu scramble in the morning too mmm.

Are the portions for the chickpeas fairly big? i'm cooking for me and 3 friends and they eat a lot. i never have leftovers when i cook for them.

Are the portions for the chickpeas fairly big? i'm cooking for me and 3 friends and they eat a lot. i never have leftovers when i cook for them.

My friends loved the chickpeas romesco and saffron rice. There were no leftovers. My bundt tin didnt arrive so i made the coconut lemon cake in a regular cake tin. i burnt it a bit but it was still delicious. I'll be making all of this again, it was awesome.

So I made the blueberry cornmeal pancakes today, and the batter came out super watery. Are the proportions right? I ended up adding an extra 1/2 cup flour, and I still could've added more. Has anyone else had this problem?

I love this recipe! I was thinking today that I should make it again and maybe add some of the wild blueberries I found in my freezer.

I can't believe it took me this long to finally make chickpea cutlets. They are so addictive!

I have blueberries in my freezer! That's such a great idea!

I just made the jambalaya tonight and had the same problem! I used brown rice, but I had it in the oven for almost an hour! Finally my roommate and I got sick of waiting and just ate it with slightly tough rice. Still delicious.

Does anyone have any tips for this? Could the reason be because I cook at high altitude (Colorado springs)?

I adore this cookbook! It was my first purchase when I became a vegan and I am still learning from it a year later.

All (or most) of Isa's pancake recipes have a fairly high liquid ratio so the batter is supposed to be rather liquidy (so you pour the pancakes instead of dolloping them into the skillet) in comparison to other recipes out there. Isn't the basic ratio 1c flour to 1 1/3 cup liquid? I think it appears in several of her pancake recipes. Anyway, the recipes always worked out just fine for me.

Did you have trouble with the batter i.e. the pancakes being too thin or not cooking properly?

It always help to let the batter sit for a while, it thickens up some and the gluten gets activated as well so they hold together better.

Preparing the batter in the evening and then resting it in the fridge overnight has worked really well for me and it's great to be able to make fresh pancakes first thing in the morning.

I cannot stop making the Wheat Free Cookies. I throw in some pecans and they're usually gone in less than a week.

Nah, brown rice just takes FOREVER. I made it recently with brown rice, I think it was in the oven for a little over an hour.

I've been trying to make recipes from cookbooks I've had for a while, plus it's cold outside, so I made the Spicy Peanut and Eggplant Stew. It is incredible.

This is probably my favorite Vcon recipe. I make it a little spicier and serve it over jasmine rice.

i made the taramind lentils twice in three days. my new favourite recipe!!!

I adore the cutlets. They freeze so well and are super delicious in a sandwhich!

I made them during the summer and didn't have any problem with cooking them.

I have Chewy Oatmeal Raisin Cookies cooling (and quickly disappearing) on my counter. So good. Why did I wait so long to try these?

I just made my first mac n cheese using the Mac Daddy recipe.