Post Punk Kitchen Forum

Had the Tempeh Shepherdess pie yesterday. First real experience of tempeh. It was good! Just waiting for the leftovers to heat up for dinner.

I just made Acorn Squash and Black Bean Empenadas. Absolutely delicious. Probably the best thing I've made out of Veganomicon so far.

I love this book! I've had it for quite some time and only made a few things from it, but recently I've decided to try more recipes since everything I've made so far is crazy delicious.

Some stuff I've tried:
- Eggplant rollatini: made this for my birthday dinner. A lot of work, a high fat content en very filling, but also very delicious with the creamy fried breaded eggplant.
- Lentils and rice (mujadarah): I was a bit doubtful about this one since it's basically just rice, lentils and onions, but OMG creamy slightly sweet spicy goodness!
- Seitanic jambalaya: I make this with barley instead of rice and add smoked paprika. It's one of my favorite dinners. I just cook it on the stovetop, not in the oven. Omni relatives love it too, even the picky eaters.
- Mediterranean baked lima beans: Like the jambalaya, I cook these on the stove top. I guess I don't really understand baked beans. I love these for lunch with some black olives mixed in.
- Millet soda bread: made it only once, but it was very tasty and a nice change from my usual baking. Good lunch or snack.
- Chickpea cutlets: the first time I didn't make them thin enough or fry them long enough and they came out stringy, but now I just make them a little thinner and fry them on lower heat and they come out perfectly. I love having the leftovers for lunch on a sandwich or with a salad.
- The marinara sauce is now my go-to tomato sauce recipe

After reading this thread I'll go and make the pumpkin ziti and the white bean cassoulet.

I made the Chile Cornmeal-Crusted Tofu and had it in a sandwich. OMG. Favorite tofu ever.

Spaghetti Squash Mexican with Salsa Fresca. It's such a different mix of tastes but I really liked it.

Made the last of the bean recipes I hadn't yet made last night- Black Beans in Chipotle Adobe Sauce!
Loved it. I'd read that the sauce was pretty spicy and it was but worked oh so well served with the Mexi millet, cilantro lime sour cream and some sweet baked plantains...
Definitely recommend all those recipes.

I have been transitioning from vegetarian and bought this today. I made Agliolio Asparagi con Fungi (pregan fave) with Almesan. It was better than with Parm! I have high hopes for this book and the success of my transition. Yay Veganomicon!

*To be clear an Agliolio is not in the book, but Almesan is and it's great

How does the muffuletta keep as leftovers? Is it too soggy to eat the next day if prepared the night before? I don't want to buy a big loaf and prepare it all just for two of us if it won't make it to lunch the next day. Thanks!

Okay, I made chickpea cutlets once before and was not overly impressed. I didn't like the lemon rind and didn't like the texture. I am not a big seitan fan, though I keep trying it in different forms, so I thought it was just not my thing.

Last Sunday I decided to try baking them, as given in the alternative cooking directions in the book and as some prople here have suggested they prefer.

They were wonderful! I left the lemon rind out and I loved both the flavour and the texture. I am going to make a bunch next time and freeze them. It's such a time saver if I have a protein dish ready and just have to cook some veggies or make a salad in the evening.

You can do it the night before, just make sure you have a really crusty bread.

A few weeks ago I made the banana wheat germ muffins to take to church. They were kind of nutty flavored, though a bit dry. I'm looking forward to trying the lower fat banana bread - maybe that batter will make better muffins.

I just ate one of those banana bread muffins a minute ago! I really like them, if anything a little too moist but it probably depends on your bananas. They taste great!

This recipe is what made me decide to plant spaghetti squash in my garden. I love it so much!

I made the potato and kale enchiladas with mexican millet, except I subbed quinoa, and I really liked it too.

My roommate made the peanut butter ice cream last night. holy fuuuuuuuuuuuuuck. I am dead of delicious.

I think I'd prefer it after a night marinating in the fridge. Good luck!

finally made the potato and kale enchiladas! from start to finish they took me just over 2 hours (I guess I am super slow) but it was totally worth it. that enchilada sauce is to die for.

I just had the curried udon noodle stir fry two nights in a row. No, not leftovers. I made it two night in a row. It's freaking fantastic and my omni husband LOVES it (even though he added curry chicken to his). I didn't add the seitan because I'm still scared of seitan. And tempeh.

I've had Vcon for a few years now and I'm sad that this is the first time I've made this dish. Boy have I been missing out.

I scored Vcon last Friday and made my 1st recipe today: basmati with chard, chickpeas, dill and lemon. It was good! Didn't follow the instructions to the letter because I meant to made this immediately after buying the book on Friday (I had some chard among my CSA), but after I soaked the rice we had a change of plans. So I cooked the basmati then and reserved it for tonight.

I made the banana chocolate chip bread pudding, but I didn't have any chips, so I used chocolate almond milk. I also added rum extract instead of vanilla. The rum flavor gave it a good kick.

Was there a thread about errors and typos somewhere? Does anyone know what happens to the onion in the spinach kugel?

Oh wait, it's in with the other ingredients, just in an odd order.

I love the Tempeh Avocado Sushi. I would like to eat it every week and maybe I will.

I really want to make the shredded parsnip & beet salad in pineapple vinaigrette but I'm allergic to pineapple. D'you guys think apple juice would be a good sub here or should I just make something else?

I think it would be okay but Not really special so maybe it's better to keep it tropical style and use mango juice?

I finally made the Prospect Park Potato Salad and it was yummy! A great summer salad. I love the combination of flavors, especially the dill and Dijon mustard. The cucumbers add great texture.