Post Punk Kitchen Forum

Just getting to use this book now. Made the red seitan, what should I use it in? Was thinking the drunken beans even thought it calls for the chorizo?

I have half a batch of red steamed seitan left, and I'm gonna make seitan saltado with it, because that's one of my favorites from this book. The other half went into a pot of chili sin carne al mole (from VWAV), and it was perfect!

Thank you, that is perfect!

Mat.

I hate TVP, so I use the seitan in the portabella feijojada recipe. I never get sick of making this - so rich, such complex smoky flavors. Sooooo good.

One the advice of this thread, I made the Quick Red Posole and the Gallo Pinto. Wow, two new favorites right there!

I made the Chipotle Seitan Potato Tacos last night. Served it with slaw made (in my new food processor) with the Cilantro Citrus Dressing. Everything was delicious and the kids liked it. I put the slaw inside the taco and added a smear of tofutti sour cream. Perfect amount of heat for the kids.

I had the setian leftover from the weekend so it didn't take me long to put this together.

I made the ropa vieja seitan last night and it turned out well! This was my first time making my own seitan, so I was really excited.

Yes, I've made:
Classic Cabbage
Fruity Chile Slaw
Shredded Carrot-Jicama
Salvadorian Marinated Slaw (Curdito)
They were all good, and I recommend them all! The crunchy and cool is a nice contrast on a plate with warm creamy beans and other softish things.

I want to try the Cubano but I hate sweet pickles. Will it still be good if I just omit them? What else would be tasty in their place?

I'm going to try modifying the white seitan recipe with poultry seasoning for Thanksgiving awesomeness. I'm thinking some sort of roulade!

Made the drunken beans the other night, very good. Used the red seitan instead of the chorizo and upped the spices a bit to account for it.

I'm thinking of doing this too! We'll have to compare notes.

This was a success for me! I used poultry seasoning, pan-fried th Seitan after rolling it thin, then rolled it up with mashed potatoes. Baked for 40 at 350 and served with gravy!

omg that sounds good!

Holy cow, yeah!

*Sorry, I wanted to include RO's preliminary comments on this about the white seitan too but my quotes got maxed out...

I've made the grain salads:

Peruvian Red Chile-Corn Salad with Limas and Cherry Tomatoes
Quinoa Salad with Spinach, Olives and Roasted Peanuts

Both awesome. I love to make grain salads for lunch, especially packed lunches but even just eating at home lunches. Complete meals in themselves!

I remember I could hardly keep my hands off the candied peanuts before adding them to the Quinoa Salad so...beware! <3

I really like the Salvadoran coleslaw as a topping for tacos, or in sandwiches. Thinly sliced white steamed seitan, coleslaw, and vegenaise on sourdough bread or a crusty roll = YUM. The seitan can be warm or cold, it's good either way.

Just ordered!!! Everyone's excitement over the cookbook convinced me I needed it. Especially since I have a boyfriend (omni) who eats Latin food multiple times a week. I'm trying hard to make him see how awesome veganism is (he seriously needs to eat less meat and way more veggies - family history of heart problems, c'mon now!!!)

Anyway, so excited!!!!

Sorry for the quote monster, but this is brilliant!

Anyone making tamales for Xmas, I want to hear about it!

In the works: hallacas (Venezuelan) tamales wrapped in banana leaves. I had plans for them in VV! but they didn't pan out at the time, but since 'tis the season I'm on the prowl for frozen banana/plantain leaves.

Terry, the Food Bazaars of Bushwick/Ridgewood all seem to have frozen banana leaves (that's probably not near you, but just sayin')

I got them at Kalustyan's (123 Lex, in the low 20s).

My mom told me that we are making tamales for Christmas. I haven't figured out what fillings yet and she was talking about a cookbook that is tamales only? Sounds like my kind of thing.

We do corn husks which are easy to find. I'm excited though and it means while the rest of my family is eating tamales, I can as well. I am hoping I can freeze some and bring them back.

I have my magical Trade Fair in Jackson Heights that I'll try first for leaves. I have some still frozen, I'll check them out soon enough to see if they still have what it takes.

I just ordered this - can't wait to get it!!