| Register  | FAQ  | Search | Login 
It is currently Wed Nov 26, 2014 1:57 pm

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 1001 posts ]  Go to page Previous  1 ... 16, 17, 18, 19, 20, 21, 22 ... 41  Next
Author Message
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 11:47 am 
Offline
WELFARIST!
User avatar

Joined: Wed Oct 20, 2010 1:57 pm
Posts: 5243
Yum. I think I'll try the pistachio date quinoa salad and the banh mi from this cookbook next!

_________________
"I'm sorry! I'm Canadian!"


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 2:04 pm 
Offline
Drunk Dialed Ian MacKaye
User avatar

Joined: Wed Aug 22, 2012 9:13 am
Posts: 1808
Location: USA
I have never made seitan before and plan to make the seitan coriander cutlets on page 49 soon. I will be baking them. Does anyone have any words of wisdom or tips for me?

_________________
"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

"But...that's the most vegetably vegetable there is!!!" -Chicki


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 2:08 pm 
Offline
Drunk Dialed Ian MacKaye
User avatar

Joined: Wed Aug 22, 2012 9:13 am
Posts: 1808
Location: USA
Also, got excited when I saw "Ella's Buck wild stuffed cabbage with sunflower cream tomato sauce" but noticed the cabbage rolls have 1 cup of walnuts in them. Since I have a nut alergy can I just leave them out or does anyone have a suggestion as to what I could sub for them?

_________________
"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

"But...that's the most vegetably vegetable there is!!!" -Chicki


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 2:09 pm 
Offline
Vegan Since Before There Were Vegetables
User avatar

Joined: Sun Sep 05, 2010 8:43 pm
Posts: 10852
Location: Astoria, NY
mine took longer to bake than the required time. at the 35 minute mark i took one of the foil packets out of the oven and opened it. i sort of poked the middle with a knife and could see that it was still doughy inside, so i put it back in for 15-20 more minutes. It shouldn't feel totally firm when it comes out of the oven because it will firm up a lot in the fridge, but it shouldn't still be dough in the middle either.

_________________
I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 2:10 pm 
Offline
Vegan Since Before There Were Vegetables
User avatar

Joined: Sun Sep 05, 2010 8:43 pm
Posts: 10852
Location: Astoria, NY
i'd use more sunflower seeds for the walnuts.

_________________
I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 2:15 pm 
Offline
Mediocre Tart
User avatar

Joined: Wed Oct 20, 2010 2:55 pm
Posts: 4706
Location: People's Republic of Glasgow
I'm thinking of maybe steaming the coriander cutlets to the VV instructions next time as the dough wasn't dissimilar to the VV red seitan when I had mixed it all up, but yeah the baking time needed extending by a lot.

Anyhoo! I've got the makings of the jerk strips in the oven just now and hoping for awesomes.

_________________
#sexysocialism

"I will take a drugged, sex-crazed, punk rock commie over Mrs. Thatch any day of the week" - Vantine

"I just finished building my Irn Bru cellar!" - Steffers!


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 3:32 pm 
Offline
Invented Vegan Meringue
User avatar

Joined: Wed Oct 20, 2010 3:12 pm
Posts: 3831
Location: Canberra, Australia
Efcliz wrote:
Does anyone know if Indonesian sweet soy sauce is the same as Thai? I have managed to gather all the others and my local shop has an Indonesian one. Otherwise I'll probably have to get the sweet one online.


I use Indonesian and it's always good!

_________________
Recipes. Rants. Raunch.


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 3:33 pm 
Online
Vegan Vegan Vegan Vegan Vegan
User avatar

Joined: Tue Oct 26, 2010 4:49 pm
Posts: 4598
Location: Toronto, ON
I made the marinated tofu to put in salads, it was really good! I baked it in my cast iron skillet.

I attempted to make the split pea soup with chard, but despite reading the recipe several times I *still* forgot to pick up a few items I needed. I ended up just winging my own version.

_________________
I like my bagels like I like my men - big and covered with earth balance & nooch. - Bunniee

http://veganforthewin.wordpress.com


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 3:38 pm 
Offline
The Real Hamburger Helper
User avatar

Joined: Wed Oct 20, 2010 2:31 pm
Posts: 2314
Location: Austin, TX
bookwormbethie wrote:
I have never made seitan before and plan to make the seitan coriander cutlets on page 49 soon. I will be baking them. Does anyone have any words of wisdom or tips for me?

Use Bob's Red Mill Vital Wheat Gluten if you can, I used to have lots of trouble with making seitan until I started just using that brand.

_________________
blarg Lazy Smurf's Guide to Life
twitter @veganLazySmurf
Pinterest


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 4:05 pm 
Offline
Invented Vegan Meringue
User avatar

Joined: Sat Nov 06, 2010 3:25 pm
Posts: 3659
Location: Nashville, TN
Dave the Cat wrote:
I just read this whole thread to see if anyone else made the Ethiopian, because I had problems with the injera, and the one other person who made it didn't make the injera. I couldn't get it to cook right. I think maybe the yeast didn't activate. No matter how long I kept it in the pan it didn't get to a good texture - it was just kind of slimy and gross. I ended up throwing it away and just making quinoa because people were arriving for dinner and I didn't have time to start over. But other than that, everything was amazing and it tasted like an Ethiopian restaurant! I did the spice blend and the buttery oil the day before, and then everything else came together pretty quickly.


I made it. It took me a couple tries before one came out okay, but they worked. My yeast never really looked the way you expect it to in a yeasted bread though. The batter just got cloudy, not super foamy. I checked my yeast with water and sugar to double check that it was working.


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Mon Jan 14, 2013 8:11 pm 
Offline
Drunk Dialed Ian MacKaye
User avatar

Joined: Wed Aug 22, 2012 9:13 am
Posts: 1808
Location: USA
thanks for the tips y'all.

i plan to make the great big vegetable couscous (page 134) for tomorrow's dinner since i bought a butternut squash last week.

the recipe doesn't really say when to add in some of the other ingredient variations. do i add the "winter squash" in with the garlic, leek, and carrot? or when i would add in the cauliflower?

_________________
"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

"But...that's the most vegetably vegetable there is!!!" -Chicki


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Tue Jan 15, 2013 7:49 pm 
Offline
Saggy Butt

Joined: Thu Oct 21, 2010 8:35 am
Posts: 283
Location: Pittsburgh
I was looking at the pictures of food from this book on Amazon and see one for Singapore Stir Fried Veggie Noodles. It looks amazing. I don't see this recipe in the book though. Am I missing something or is it not in there? I'm a sucker for any noodle dishes and would love to make this one.


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Tue Jan 15, 2013 10:08 pm 
Offline
Drunk Dialed Ian MacKaye
User avatar

Joined: Wed Aug 22, 2012 9:13 am
Posts: 1808
Location: USA
I made the "great big vegetable couscous" for dinner tonight. I liked it pretty well and I would make it again. However, hubby wasn't too sure about the dish. One reason may have been that I bought whole wheat couscous and maybe whole wheat couscous has a more "toasty" flavor than plain? After I made the couscous recipe he said it tasted a bit like cinnamon toast crunch cereal, so I think for him, the couscous was distracting from the great flavors of the veggie "stew" served over it. Next time, I'll just use plain couscous and/or omit using cinnamon.

I added about 2 cups butternut squash to the veggies but I don't really think the butternut squash contributed any flavors or anything so next time I'll just add more carrots and a bit more green beans or maybe potato??. I also subbed 1/2 lb. green beans for the leek and that worked out really well. I also only used half the amount of cayenne pepper, 1/4 tsp instead of 1/2 tsp? Can't recall. Wish I didn't do that because I would have liked a little more heat.

Still, the two recipes as is are great. These are the first I've made from the book so I am pleased at the results. It makes a lot so we'll be eating it for dinner tomorrow and I may have some for lunch on Thursday, and then freeze what's is left, if any.

As a side note, hubby loves Mexican and Asian flavors. Anyone have a good suggestion of what recipe(s) I should try next along those lines?

_________________
"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

"But...that's the most vegetably vegetable there is!!!" -Chicki


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Tue Jan 15, 2013 10:52 pm 
Offline
Crazy bat lady
User avatar

Joined: Wed Oct 20, 2010 8:59 pm
Posts: 511
PorshaJo wrote:
I was looking at the pictures of food from this book on Amazon and see one for Singapore Stir Fried Veggie Noodles. It looks amazing. I don't see this recipe in the book though. Am I missing something or is it not in there? I'm a sucker for any noodle dishes and would love to make this one.


Maybe it didn't make the final cut for the book. You should email her & ask her to post it on her blog! :)

_________________
BoomBoomLegume


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Tue Jan 15, 2013 10:56 pm 
Offline
Crazy bat lady
User avatar

Joined: Wed Oct 20, 2010 8:59 pm
Posts: 511
bookwormbethie wrote:
As a side note, hubby loves Mexican and Asian flavors. Anyone have a good suggestion of what recipe(s) I should try next along those lines?


Seitan Bo Bun, page 234
Empanadas! page 210
Chipotle Tofu Cemita Sandwiches, 107 (This tofu is so good I make a double batch so we have leftovers for the rest of the week. My husband eats it cold from the fridge.)
Scrambed tofu breakfast bahn mi, 109

_________________
BoomBoomLegume


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 4:48 am 
Offline
Prefers Jar Jar Binks over Han Solo
User avatar

Joined: Thu Oct 21, 2010 2:54 am
Posts: 2142
Location: Munich, finally!
It arrived!!! I'm looking forward to start making something out of it. We have a party on saturday and the theme is Mexican food so I'm sure there will be a few recipes out of it.

However I just briefly scrolled it last night and I saw in the first of the Mexican menus the "recipe" 'Diced avocado and tomato salad', but there was no page number and I can't find the recipe listed anywhere else in the index or in the salad chapter. Am I being really idiot and mistaking a suggestion of dicing an avocado and mixing it with a tomato for a recipe, or was that a real recipe that didn't make the cut but was forgotten in the menu? I mean, I'm pretty sure I don't need a recipe to tell me how to dice an avocado, just wondering if there was supposed to be a dressing or whatever to go with it.

Also, small pet peeve: the front cover says "300 recipes..." and the inside title page says "250 recipes...". I want the missing 50 recipes too!

_________________
I dunno, I guess I just get enthused over eating big ol' squishy balls. - Interrobang?!


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 8:45 am 
Offline
Drunk Dialed Ian MacKaye
User avatar

Joined: Wed Aug 22, 2012 9:13 am
Posts: 1808
Location: USA
Anek wrote:
It arrived!!! I'm looking forward to start making something out of it. We have a party on saturday and the theme is Mexican food so I'm sure there will be a few recipes out of it.

However I just briefly scrolled it last night and I saw in the first of the Mexican menus the "recipe" 'Diced avocado and tomato salad', but there was no page number and I can't find the recipe listed anywhere else in the index or in the salad chapter. Am I being really idiot and mistaking a suggestion of dicing an avocado and mixing it with a tomato for a recipe, or was that a real recipe that didn't make the cut but was forgotten in the menu? I mean, I'm pretty sure I don't need a recipe to tell me how to dice an avocado, just wondering if there was supposed to be a dressing or whatever to go with it.

Also, small pet peeve: the front cover says "300 recipes..." and the inside title page says "250 recipes...". I want the missing 50 recipes too!


the 50 recipes most likely refers to the many variations terry includes on some of the recipes.

_________________
"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

"But...that's the most vegetably vegetable there is!!!" -Chicki


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 9:07 am 
Offline
Invented Vegan Meringue
User avatar

Joined: Sat Nov 06, 2010 3:25 pm
Posts: 3659
Location: Nashville, TN
I made the take-out noodles last night, with the optional tofu and chili sauce. Really solid easy Asian noodle recipe, even though I overcooked my noodles and they were a gummy mess.


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 9:59 am 
Offline
Top of the food chain & doesn't need to prove it
User avatar

Joined: Mon Dec 10, 2012 3:55 pm
Posts: 603
Location: Illinois
Made the Seitan Coriander Cutlets yesterday, and they were perfect! I was prepared to take this thread's suggestions to bake them longer than the recipe states, but they only took about 32 minutes, which is what Terry says. I did the Mediterranean version and added dried oregano and rosemary, too. I used half the cutlet batch to make the seitan piccata from V'con, and it worked great!

Next up: the Greek Lemon Soup. I have a nasty sore throat, and I'm hopeful that this soup will be soothing and easy.


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 1:13 pm 
Offline
Dislikes Rick Santorum
User avatar

Joined: Fri Apr 01, 2011 11:51 am
Posts: 5466
Location: United States of New England
for those of you who have made the yassa tofu (which seems to be a hit?) what size pan did you use? after the savory baked tofu debacle of torching my glass pan i dont want to make the same mistake again but seems like i would need the bigger pan in this with the vegs?

also should i not use glass? i have a silver looking pan made of a substance i am not sure of (whatever most silver looking baking pans are made out of)
in terms of torching things at least the glass i know i cant ruin unless i drop it

_________________
Unimpressed Baby Blog


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 1:21 pm 
Offline
Drunk Dialed Ian MacKaye
User avatar

Joined: Wed Aug 22, 2012 9:13 am
Posts: 1808
Location: USA
beethecookie wrote:
Made the Seitan Coriander Cutlets yesterday, and they were perfect! I was prepared to take this thread's suggestions to bake them longer than the recipe states, but they only took about 32 minutes, which is what Terry says. I did the Mediterranean version and added dried oregano and rosemary, too. I used half the cutlet batch to make the seitan piccata from V'con, and it worked great!

Next up: the Greek Lemon Soup. I have a nasty sore throat, and I'm hopeful that this soup will be soothing and easy.


that is awesome to hear! i guess everyone's oven is different. the seitan coriander cutlers are still on my to-do list and so is the greek lemon soup, it sounds so yummy and comforting! get well soon. if you weren't under the weather, what other side dishes might you make to go with the soup?

_________________
"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

"But...that's the most vegetably vegetable there is!!!" -Chicki


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 2:27 pm 
Offline
So Totally Yiffy

Joined: Fri Mar 11, 2011 7:31 am
Posts: 45
Location: Amsterdam
I just made the Black Bean Soup with Roasted Poblanos and Pickled Red Onion, it was really good and easy to make. I used canned beans, and I didn't have poblano peppers so I used green bell peppers instead and added some dried chillies to the soup.


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 2:32 pm 
Offline
Inflexitarian
User avatar

Joined: Mon Oct 25, 2010 7:31 am
Posts: 743
I used a 9 by 13 pan for the Yassa tofu, and it was fine. There's more liquid and oil in this recipe (I too had to scrub my glassware mighty hard after making the baked tofu...).

_________________
Obligatory blog.


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 3:54 pm 
Offline
Memorized Veganomicon

Joined: Tue Nov 30, 2010 11:47 pm
Posts: 99
Dave the Cat wrote:
I just read this whole thread to see if anyone else made the Ethiopian, because I had problems with the injera, and the one other person who made it didn't make the injera. I couldn't get it to cook right. I think maybe the yeast didn't activate. No matter how long I kept it in the pan it didn't get to a good texture - it was just kind of slimy and gross. I ended up throwing it away and just making quinoa because people were arriving for dinner and I didn't have time to start over. But other than that, everything was amazing and it tasted like an Ethiopian restaurant! I did the spice blend and the buttery oil the day before, and then everything else came together pretty quickly.


I had the exact same experience. All of the wots were amazing, but I had no luck with the injera. It was just slimy and uneven. I kept trying, hoping that I'd get it at some point, but the batch was a loss. I also thought I might have had a bad batch of yeast, or I wondered if it didn't really activate since no sugar was added at the beginning. I ended up making my usual injera from Vegan Lunch Box instead.


Top
 Profile  
 
 Post subject: Re: Vegan Eats World
PostPosted: Wed Jan 16, 2013 4:14 pm 
Offline
Prefers Jar Jar Binks over Han Solo
User avatar

Joined: Thu Oct 21, 2010 2:54 am
Posts: 2142
Location: Munich, finally!
Nooooo, I bought this book because in this thread I read about "Orange and fennel tempeh", and it's not in it! Don't tell me it didn't make the cut!!!!!

_________________
I dunno, I guess I just get enthused over eating big ol' squishy balls. - Interrobang?!


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1001 posts ]  Go to page Previous  1 ... 16, 17, 18, 19, 20, 21, 22 ... 41  Next

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer