Post Punk Kitchen Forum

I'm looking at the ebook at work. I definitely use 6 Tablespoons of the homemade Chickeny Bouillon, but if you are using a high salt one (like Better than Bouillon) you could start with 1 tablespoon and add more later if needed. It is a big part of the flavor, but you have to balance that out with how salty you want it to be.

I hope that helps!

Thank you! Yes, I am using the premade no chicken bouillon and it can be a bit salty so I will scale it back a tad. My family and I love all of the recipes we have tried so far! Big big fans of the White Bean and Kale Stew (we eat this at least once a week:)

I usually use Not Chick'n Bouillon cubes...if the recipe calls for 2 tbsp of bouillon I use 1 cube. This seems to work well for my tastes.

I just argued with my partner over leftovers of the chickn cacciatore. Best dish we've made from this book so far. I made it with the white seitan from Viva Vegan...my favorite.

I just put the Soy Chorizo Black Bean Stew in the Crock Pot for dinner tonight...and I wanted to warn others to be sure you use a smaller Crock Pot for this one. I originally had it in my 5-qt and ended up having to put it in the 2.5-qt. I think a 3-qt would be ideal. :) Hope it's as tasty as it looks! I was also lazy and did not saute the peppers, onions, and garlic, because for me the point of the Crock Pot is only dirtying one pot. (Although in this case I dirtied two because I had to transfer it...but at least the first one was easy to clean!)

This was also my first time using soy chorizo, and I'm cracking up at the warning on the front of the package to "remove casing before eating." Well, yeah...since it's plastic, and it has little metal clips on the ends holding it together. :P

Just got this in a cookbook swap. Now I need to get a slow cooker.

I made three recipes from this book last week and while they were all good, I'll definitely be tweaking those in the future. I suspect I'll just be tweaking everything - there's something just out of reach for me in these recipes, but it's very convenient, quick, and easy.

And Lard knows the slow-cooker is getting me through Grad school!

I just had a closer look at the blondie recipe (I can't remember the full name), and it calls for 3/4c or 355ml of soy milk. Surely that's a misprint - 3/4 of a cup is, I think, 120ml. Is it meant to be 1 3/4c? This is in the hard copy.

I'm really looking forward to trying stuff out this week!

rachell37 - it is supposed to be 3/4 cups so the ml is a misprint. It should be 178ml or somewhere there abouts.

I have nothing relevant to add, except that I need to order this book. And that the first time I used soy chorizo, I thought the plastic was casing and sliced right through it. I spent 45 minutes fishing rings of plastic out of my boiling pot of soup.

I really really want to get this cookbook,but I have a tiny individual slow cooker (1 1/2 qt that I got from a friend)

There are a lot of recipes that call for the smaller slow cooker, especially breakfasts and desserts. I'm going to have to get one.

hmmm.
i have a slow cooker...
i don't have this book.

when i was a meat eater, anything imade in my slow cooker turned out to be.. watery yuck.
I am assuming things in here are awesomeney goot.

There are some recipes in the book for a small slow cooker and some main courses on my blog if you want to try a couple out.

You won't regret it!

I have been really slacking on cooking the past few weeks, just trying to deal with life, as well as falling behind when I go away on the weekend.

Anyway, I made the Ma Po tofu yesterday and it was delicious. I am looking forward to leftovers for lunch. I used one package of sliken tofu and one package of regular firm tofu because I wasn't sure if I would like all silken tofu. It turned out perfect, with chewy chunks of the firm tofu and the creaminess of the silken tofu. The sauce thickened up perfectly on the high setting in my new slow cooker. I cooked the broccoli separately and served it with brown rice.

The only thing I changed was that I sauteed the garlic in a bit of oil for a minute or two because I don't like the taste of raw garlic cooked in the slow cooker. I discovered that the taste and smell I can't stand from slow cooked meals is whatever chemical transformation garlic and especially onions undergo when they are cooked for a long time in it without being sauteed first.

I made the tempeh tikka masala last week--it was fantastic! I used homemade cashew 'sour cream' for the sour cream. Next time I'm going to double it and try freezing individual portions for my husband's lunch.

I tried the Pumpkin and White Bean Lasagna yesterday. A few things stand out in my mind - I made the tofu-pumpkin ricotta layers too thick - too much space between noodle layers, I believe. Also, I think I needed a few more beans. It was very spicy, which I like. However, I may try it without so much sauce next time, or maybe with an almond vegan alfredo sauce and omitting the sun-dried tomatoes. Do you guys think that could work?

BTW, Kathy, I love this cookbook! I especially like how you divide the recipe tasks into night before and morning of cooking. That is a big help to me, because sometimes, I am so pressed for time, I can't think straight!

I made this last week as well and also felt the ricotta layer was too thick. Leftovers are delicious with an extra helping of marinara sauce, nutritional yeast, and crushed red chili pepper. Looking forward to trying more recipes from this book as it gets colder outside :)

A friend who doesn't cook gave me her copy of this book yesterday. I need more friends like this! What should I try first? I've got four kids (12-5) and a husband. They're all fairly adventurous eaters except for the extremely picky five-year-old.

I think you can do a bizillion variations and it will work ; )

Thanks for letting me know you're enjoying the book - it made my day : )

Just got this book today as an early Christmas present - from reading through this thread, I'm looking forward to trying the pumpkin white bean lasagna! I've never had a slow cooker before, excited for it!

The black bean chorizo stew was quite good. I had an extra half of a cup of diced tomatoes in the fridge to use up so I added those as well. I would make that recipe again. I used Field Roast chorizo for the sausage and I used heaping measurements for the spices since I think slow cooker recipes often need more seasoning.

Just made the pizza and it was a fail. Stuck to the bottom, even though I thoroughly oiled the crock. Bah.

I made the tempeh and veggies in spicy peanut sauce today, and it was rather uninspiring. I ended up adding some ginger to it, but it's just kind of bland. And greasy, since it calls for a whole cup of peanut butter. I have a hard time finding peanut sauces that don't leave me feeling queasy, though, even though I love the idea of them.

However! This is a GREAT way to cook tempeh, for people who maybe think that tempeh sucks. It gets really tender and since it cooks all day, the flavor (what little there was of it) got all the way to the center, which can be hard with tempeh sometimes.