Post Punk Kitchen Forum

Yes! That is a really good suggestion!

another vote for more tofu and tempeh recipes.

I loved the emphasis on beans/legumes in AFR, keep em' coming, they're delicious!

Would love more substitution advice (even advice for amping up spices/flavours), and more protein-y dishes.
Would also love more delicious one or two-pot meals, and advice re leftovers.

Me too and I am not convinced that the measurments are actually correct in that book! I keep meaning to buy an American version, cups are SO much easier.

Salad dressings! The salad dressings in AFR are AMAZING!!! I would love more ideas.

Much of what others have said. As a non-American I hate when recipes just mention "a package of" or "medium sized" something or other. Give us an approximation in cups or by weight so we know what to aim for! Ideas for substitutions sounds great. I like suggestions for what goes well with what. I like quick meals that can be prepared in a miniscule kitchen. I love Indian food (tell me how to make Balti curry paste and tamarind chutney) and exploring new cuisines (yes, I have World Vegan Feast and yes, I'll buy Terry's new international book). I like healthy food and butternut squash. I don't like mushrooms and cilantro.

Additionally I'd like to see more recipes for produce/beans/ingredients that are commonly found but underused in recipes. Like, I don't know, turnips or kohlrabbi or moong dal or adzuki beans? Also spices. I can buy sumac at the closest cornershop, yet I have one single recipe calling for it? Crazy.

I'm from Australia and find cups, T and t etc so much easier.
Except with pastry/baking - it would be great to have weights then.
In Aus (and England) our Tablespoons are often 5 or more ml greater than yours. and our liquid cups are different too. So can give unreliable results.

I also like one recipe per page with a nice big colour photo for each recipe. There aren't enough vegan cookbooks like that!

I prefer recipes made from regular ingredients/whole foods rather than commercial prepared products like tofutti - many of them aren't available internationally either or they're really expensive or have additives in them I don't want to eat.

I always like bread recipes - can't get enough of those.

I agree with Mattomic that volume measurements are easier than weights - I do find the conversion table in Veganomicon very useful!!

I'd love a fail-safe yorkshire pudding recipe & can't get enough seitan recipes, the more the merrier! Sauces, gravies, dressings, dips, spreads etc too. And I'd love a whole bunch of pizza topping ideas that offer alternatives to relying on vegan cheese.

Photos are nice. I never realized how much I like photos next to the recipes until I got Chloe's Kitchen. Having a bunch of photos in the middle just isn't the same.

If you have any say at all in layout, it's always a huuuuuge plus if one doesn't have to turn the page in the middle of a recipe. Either put them on one page or on a spread!

I also agree that one can never have too many bread recipes...

tortes.

flavoured nuts :)
(sweet and savoury) :)

yes, a full page color photo of tortes would be nice.

I love all the soups and stews from Appetite for Reduction and would love to see more recipes like that. They're pretty quick and easy but so delicious! I also love basic recipes that can be adapted to use different vegetables and substitute things you happen to have around.
Everything else mentioned here sounds great as well - more whole food (ish) recipes for things that usually require storebought vegan products would be amazing. I really like that the VPITS cheesecakes don't use tofutti, for example, and I'd love to have more recipes like that.

I don't mind using cups (though conversion charts are always useful in cookbooks), but I do agree that recipes calling for a package or a can of something can be unclear. Especially something like "a sixteen-ounce can, drained" because I'm not sure how much of it would be left after draining. I can usually figure it out through Google, but just an indication in cups or weight would be really helpful! I also agree that measuring in weight is more accurate for baking recipes (and I love Celine & Joni's books for providing both types of measurements) but my baked goods still turn out delicious using cups so I don't really mind.

YES! I would also welcome a Vegan Brunch 2.

perhaps a 2-page spread? (or is that going too far?)

I really, really appreciate (i think in Vcon) the equivalents that are given. Cans of beans are ubiquitous in the US but not here for sure. I like knowing that for the cheater beans it's about 4 cups, instead of 16oz drained, which to me is a big vague blob.
so, uh, keep on keepin on?

(has anyone seen isa lately, or has she read this thread and run away screaming?)

I agree - I love my pressure cooker!

I'm loving:
pressure cooker recipes
casseroles/one pot meals
budget ingredients...cookbooks often ignore cabbage, turnips, rutabegas, millet, barley...
Soups! I'm a soupaholic

I would love to see a party/entertaining chapter. I don't entertain often and when I do, it is for omnis and I don't know how to plan & put together everything. Recipes for finger foods, snacks, and a meal plan would be awesome.

That's because most cookbooks don't have the budget for it. Kinda sucks!

I'm a newbie vegan and have got to say you're the ONLY chef whose recipies turn out fabulous everytime!!! *Really*
What I'm desperate for you to do is more fat free recipies. I'm waiting eagerly for F over K cookbook but the more the merrier!

The fat/oil free vegan world needs your touch - I was only wishing the other day that you could hit us with some more of these recipies.
Your recipies kick the asparagus off a lot of the vegan books and blogs out there - the fat free world needs your input!!!

Positive vibrations through awesome food! :-)

Beer in bolognese is hamazing.

I'd love to see more lentil recipes.

My mother, who loves AfR, says that she would like recipes for cream of mushroom soup and corn chowder.