Post Punk Kitchen Forum

This is definitely a thread that needs to continue!

I used the asado recipe on portobello mushrooms - OMG they were delicious! It reminded me of bbq chicken wings from when I was a kid, just the taste of the marinade, not the chicken bit.

I paired it with the spinach, avocado salad - yum.

I also made sober beans (I left out the beer) and made gluten/soy free chorizo, it was such a good meal.

And last night I fried some sweet plantains, I think I like them even more than tostones.

I need to make the tortilla cassarole from VV. The pine nut cream is epic.

For anybody that hasn't made the orange mojo tofu...do it!

Mandee, is the gf/sf chorizo on your blog because I'm super interested in that!

I've only made the Cubano because I'm really lazy, but I shiitake you not - best sandwich of my life.

Tell me about it! I dream about that thing!

I adapted a gf sausage recipe to use most of the flavours in Terry's chorizo but I haven't blogged the meal yet.

I'll find the link and post it!

me too! me too!

Thanks for reviving this topic!

I can't believe I haven't made tamales yet. It's not like I can't find the ingredients or something... haha.

Haha, do it! My freezer is now tamale-less so I have to make another batch.

I need a trip to the store I get the latin ingredients from as I am out of the PAN Masa, and I love making the arepas, very quick and easy.

I will : D

Thanks guys! I heart you.

I haven't been around as much as I would have liked to these past few months but new boards, new life!

Feel free to check in and ask me any questiones about VV stuff or ingredients or whatever. I promise not to be a stranger.

Yay for Terry being here!

I made that feiojedada or whatever it's called - the mushroom black bean stew thing. It was so good my boyfriend nearly fainted. I mean I thought it was good, too, but he doesn't usually get that excited!

Also - the basic seitan recipes! So awesome!

i made the quick red posole for dinner tonight.

it's super awesome. and super quick. and super cheap.

it's pretty much all of my favorite things in one recipe.

Kitteh- you don't have any trouble finding ingredients here? I really want to get the book, but I'm not sure that I would be able to get everything I need. Maybe a Sydney pantry-stocking trip is in order.

I really just want to make feijoada because a guy at work was eating some for lunch the other day and was all 'HURRRRR this is meaty and delicious', and I want to be all like 'BAM, no meat, more deliciousness!'

I've been making the beans a lot and finally got around to trying homemade tortillas. I've done the Dominican beans, the Venezuelan Beans, and the Drunken Beans. I like them all and one batch usually gives me a week of lunches.
And the other night I made a potato, green beans, and seitan stew and used a sofrito style base that was definitely Viva Vegan inspired, even though the recipe was directly from the book.

Oh, I've also been making half batches of the Colombian style arepas for breakfast now and then and eating them like pancakes.

^ same here! I've been making the refried beans a lot too..the best recipe for refried beans that I've ever come across. I love all the other recipes as well...I'd say I've made 60% of the recipes in the book. Love love love Terry for what she puts out!

Seriously, do it! It would be amazingly awesome even without the TVP or seitan, actually.

Steamed White Seitan and Chorizo Seitan Sausages have made the sun rise and set on my head in this house. Am looking forward to making the Cubano Vegano Sandwich for my dad who left Miami thinking he'd never have the pleasure again. In anticipation of the thrill of seeing his face when he finds out his Cubano was Vegan...Thank you Terry!

You can't beat the seitan recipes in this book. So good!!!

The arepas are so quick and easy. I love them with leftover beans and rice and some avocado. Love love this book.

The poblano tortilla casserole is baking now. Damn it takes forever. And I'm under the weather, so I'm moving extra slow today. This was my first experience roasting poblanos on an open flame. Usually I just roast them in the oven, which it turns out is easier. Using my range made me afraid that I was going to burn down my apartment building. It's also a lot of standing in front of the stove.