Post Punk Kitchen Forum

Flipping through this book, I was annoyed to see Guinness recommended to go with one of the meals, double-checked Barnivore, and was pleasantly surprised to see that the Guinness Extra Stout is vegan. I thought all Guinness was made with isinglass. Excite!

The grilled tofu with horseradish sauce is yum. I'd definitely recommend adding more horseradish if you really like the stuff. I could taste it, but I prefer my horseradishy stuff pretty strong. Also, small servings for four people. My husband and I split it between ourselves, with sides.

I haven't delved into the previous 2 books in the series very much, but I love everything I've made from this so far. I've tried:
Gazpacho
Creamy Chickpea Soup
Escar-No (faux escargot!)
Spanish Rice
Paprika Tofu -- awesome!!
Chickpeas and Roasted Garlic

The roasted garlic angel hair is really great, and there are a ton of variations. I forget exactly which ones we used, but it's pretty much a basic starter recipe for a billion different pasta dishes.

I've made the Provencal Vegetable Salad and the Quiche Monet (France, obvs) and liked both. I don't normally like it when recipes call for things like vegan cheese, but it was only a little bit and it could be left out if need be. My omni parents really liked both of these, also.

Honestly, I really like the first two books, but am less inspired by this one, which is disappointing because I was so excited about it at first. The recipes are just kind of fiddly. I don't know. I need to make more of them before I judge.

I feel like I'm 50% of the posts in this thread, but fork it.

My husband made the Spanish omelette last night, and it was really great. It came together really quickly too, and he's a slower cook. Probably as good as any other vegan fritatta/quiche we've had, but super fast.

We tossed some extra veggies in there. It's nice that that's easy to do without screwing up the recipe, but they're not necessarily needed.

Keep going! I plan to use this one much more, so your reviews are super helpful.

Seconded!! :)

Thirded! I need to use this book!

I'm loving this book! I've made 5-6 great things from it so far... and have another one planned for tomorrow. I'm gonna write up a review for my blog (since the publisher sent me the book). I'll be sure to share it once I'm done.

that's exactly how i felt. but now that i'm seeing a lot of great reviews, i'm wondering if i judged too soon, maybe i need to rebuy the book ;) probably not, but still, i was not wowed when i was reading the recipe titles or glancing at the recipes.

Awesome! I can't wait to read it.

I didn't make it but I had the paprika tofu with the Spanish rice cooked for me last night. I would cook the onions separately because they were too crunchy for me but other than that I really liked both dishes. The rice makes loads. My husband is not a natural cook but he enjoyed making both dishes and seemed to cope fine with them.

yeah, I loved that paprika tofu. plus, it was super easy to make.

also, reminds me that I never posted my review:
http://veganeatsandtreats.blogspot.com/ ... urope.html

I just made the Quiche Monet. I like it a lot, but it's softer than I'd like. I think that, next time, I'll use just regular tofu, rather than the mixture of regular and silken that the recipe calls for.

I posted my version of the Spanish Chickpeas and Spinach here:
http://tastespace.wordpress.com/2012/12 ... ed-garlic/

Very, very good.

A friend just sent this to me as a present. I am excited!! A lot of things look good!

I made a few more dishes from this book this week -
I made the Kermit's Relief (tofu "frog legs" - ew - over shallot white wine sauce): they were SUPER good and quite easy. Really delicious.
I also made the Saffron Quinoa Pilaf to go with the tofu, and it was good - unremarkable, but a good side dish.

Then, a few days later I made the Tofu Schnitzel. I thought it was just okay. I mean, we ate it and all, but not something I'm eager to make again. I felt like it needed a sauce or something more to really make it feel complete. Oh, and with the schnitzel, I made the Beer Braised Greens, which we both thought were a little weird. Honestly, I think I just don't love vinegary greens, so I think it might be more of a personal taste thing.

:)

yeah i think it is ;) my hubby likes vinegary greens, i do not.

I kind of skipped over the Italy section of this book because I figured it was easy to make vegan Italian food, but in my quest to eat nothing but asparagus all week, I found the Lemon Tempeh with Creamy Asparagus Sauce and the suggested side of Orzo with Roasted Zucchini. Both were so excellent! There was too much salt in the asparagus sauce, but I could deal with it, and next time I'll reduce it. I used tofu instead of tempeh because the store was out (pressed, then marinated for 40 minutes or so, baked twice as long with a flip in the middle) and a yellow pepper in the orzo because the store was out of red. These are really simple, but have the same flavor profile with ingredients that really compliment the fresh produce. Win!

awesome! I wanted to try that asparagus sauce, and was waiting for asparagus season. Thanks for the reminder!!

That sounds very fresh & Spring-tasting!