Post Punk Kitchen Forum

I made the Andean Aji Bean stew and it was super flavorful. And it makes a ton! A full eight servings, I'd say.

I don't like the index either. I've mentioned a couple of months (?) ago that I'll write my own and I still plan on doing that. I'll post the file in this thread once I've completed the project. Don't hold your breath, though! I don't know when I'll get round to it. ;)



I've been meaning to make that one. Thanks for the reminder!

I'm making the naan and tandoori tofu tonight!
it sounds like a lot of marinade. Has anyone doubled the tofu using the marinade? I'd hate to waste any soy yogurt.

I'm about to start making the Greek Lemon soup!

I made the Drunken Noodles last night. So good!

When my SO made the tandoori tofu, there really weren't any marinade leftovers, because the marinade was quite creamy, and we just ate it all with the tofu. I wouldn't double the tofu - if you really think it's too much marinade, use maybe half a package more. I don't know how closely he stuck to the recipe, though.

Yeah, when I made it, there was enough for maybe half a package of extra tofu, but not double the tofu. My soy yogurt was pretty thick, though, so that might have been a factor.

I ended up using two packs of tofu and it came out great. Plenty of marinade, but I used House brand, which I think is 14oz of tofu, so maybe that's why I could fit two packs in. It was delish!

The naan was amazing, too!

Glad to hear it (or read it, I guess), ijustdieinside! I always fret about the outcome when giving cooking advice.

I made the date and pistachio and quinoa salad last night and it was amaaazing. So many different subtle flavours, but they came together perfectly.

I was a little puzzled by the amount of sumac, though; it said 6 tbsp, which I assumed was a typo and reduced to 2 tsp (mixed in with the dressing, not sprinkled on top). I don't know if that was the right thing to do, but it was tasty!

I made the White Bean Soup with Faro and Chick Pea Parmesan last night. It was a very filling, comforting meal on a cold winter night. I like the chick pea parm. It's very tart on it's own, but nice in the soup. I hope to try the leftovers on pasta soon.

I made the Pad Kee Mao last night. It was incredible. So worth the multiple trips to the Asian market for all the different ingredients. I had the hardest time with the 'thin' soy sauce but found it eventually. The market near me is very well stocked, I just needed to know exactly what I was looking for. Since I was there I picked up some chinese broccoli and bok choy to add into the dish. I like a lot of veggies. The napa cabbage was huge and I already had regular cabbage at home so just used that. I will be making this one over and over again for sure.

I have been wanting to make the naan and tandoori tofu. However, I can't find plain soy yogurt. I have gone to numerous stores and the only thing that might be doable is coconut yogurt from Trader Joes. I'm just leary about how that would work with the tandoori spices. Anyone try coconut yogurt with it?

I made the borscht with the coriander seitan on the weekend. The seitan was great and so was the borscht (I served the borscht without the dill yogurt cream thing though...mostly because I can't find plain non-dairy yogurt around these parts)

The Greek Lemon soup is easy and good! Perfect alongside my lunchtime sammich.

We had the Jamaican Plantain and Pumpkin Curry last night. It was the perfect amount of spice for me and it was very comforting to eat a hearty tropical dish on a cold winter night.

Coconut is pretty common in Indian cooking. It would be different, but I don't see why it wouldn't be good.

I made the massaman curry last night and it was AWESOME. Everyone at work was oooohing over the smells when I reheated it and all want the recipe!

I also made the corriander seitan and while 'raw' it seemed pretty similar to the VV red seitan it took another half hour over the suggested time to cook. Maybe if I had steamed it it would have been better. Haven't eaten it yet as i plan tomorrow on making the jerk strips or whatever they're called.

I have to add that I, too, am finding the index at the very least... challenging. I keep seeing you guys post about stuffs and then go to look it up and get nowt. But when I scour the contents I eventually find it all. It's a tad frustrating!

Thanks! I will give it a try. I really am looking forward to the homemade naan.

We made the Sizzling Seitan Pho last night. That broth is maybe the best thing that has ever tickled my tastebuds. It's amazing! Terry is the reigning queen of incredibly involved recipes, though, most of the recipes in the book are things I'd have to make on a weekend and not a weeknight.

I think I'm gonna surprise Trevor with making the Jamaican patties this weekend, we're kind of obsessed with Island food.

The kale, lemon, and pomegranate salad wasn't really my thing, but that's because, as it turns out, I don't really care for pomegranates (I had never tried one before).

The quinoa and pistachio salad was AMAZING, I will be making that a lot.

I made the masaman curry but was kind of meh about it. It didn't taste anything like the masaman curry I get at Thai restaurants. The grape tomatoes and broccoli seemed really odd in it, and it didn't seem peanut-y enough. I think maybe I need to try making something I don't normally get at restaurants....

hhhmmm....... i was hoping for a lot of weeknight recipes, i know the recipes aim to be authentic and that is awesome, but i was hoping not all of the recipes would be too involved.... my book i believe is due to be delivered today, so i will be able to have a good examination of it later!

I've made plenty of the recipes on weeknights. There's a good mix, but yeah, lots of involved stuff too.

that's kinda what i figured after i typed my reply ;) that terry would include a good mix of both weeknight and weekend recipes. i don't mind involved since we are striving for authentic taste and i do like cooking and being in the kitchen, as i'm sure most of us do or we wouldn't be here ;) i'm more concerned about my wallet and specialty ingredients. i very much want to love this cookbook instantly when i start flipping through it!

I feel like a lot of the recipes just aren't week night friendly because I'd have to make special trips to various stores for ingredients, but once you gather a good collection of ingredients, more recipes start to become weeknight friendly.

PS can i just say again how awesome the tandoori tofu is! so good!