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RubyDuby
Nov 10th, 2009, 01:57 PM
I went on a cooking spree this part weekend, and I blame this thread. :p

The pineapple cashew stir-fry and Seitan piccata are tied for yumminess, although I wouldn't recommend the piccata to anybody who doesn't love the briney flavor of olives and capers. It's very salty and yum with the mashed potatoes.

I was craving mole, so while I was cooking up a big pot of chickpea noodle soup I persuaded my bf to make a batch of chili-chocolate mole, which we served on brown basmati rice with broccoli and morning star chicken strips. I love making chickpea noodle soup. It's so easy for a comfort food. I froze half but will be pulling that from the freezer already tonight.

Also made manzana chili verde, but I found it too apple-y for chili. If I ever make it again I'll only use 1 apple and 2 (or more) cans of beans. Served that with the southwestern corn pudding, which is always a big hit.

Also made a big pan of mac daddy (ww farfelle) last night. My boss had a rough weekend with her grandma's death, 2 wakes and her funeral and she loves the vegan mac and cheese so I really made that for her.*


*well, she got a little tofutti sour cream container full of it anyway. ;)


I will eventually post pics.

timberly
Nov 10th, 2009, 02:52 PM
Oh man that's alot of cooking for one weekend!

veganwitch
Nov 10th, 2009, 02:55 PM
Mmmmm, all of that sounds wonderful Rubyduby. It's making me hungry.

RubyDuby
Nov 10th, 2009, 03:17 PM
Oh man that's alot of cooking for one weekend!

yeah, I think it's the weather. Also made a batch of brownies (using a mix), but that wasn't from vcon. It was both of us cooking so it wasn't too bad.

kokopelli
Nov 13th, 2009, 02:03 PM
When we tried the chickpea cutlets, they came out weird, the gluten was kind of stringy and had little flakes of mashed chickpea interspersed between and the overall effect was so yucky we couldn't eat them all up. I'd be interested to know whether other people had better results and if so, what you think we might be doing wrong?

RubyDuby
Nov 13th, 2009, 03:44 PM
the gluten is supposed to be stringy. :D
It holds everything together.

timberly
Nov 13th, 2009, 04:20 PM
I didn't know until recently that some boxed brownie mixes were vegan. Needless to say, I went out that same day and bought a box and made banana brownies!

kokopelli: I don't like the chewy texture of vital wheat gluten either, it makes me feel like I'm eating food-flavored bubble gum. When recipes call for it I put in half or a third of what they say. Using less than what the recipe says makes the food more fragile and crumbly though so you have to be gentle when flipping, transfering ect.

Try the blackbean burgers from veganomicon with less vital wheat gluten, they're good:)

Sunkist
Nov 13th, 2009, 04:24 PM
I really want to get this book,- some interesting ideas:thumbsup: -as I rarely use cookbooks nowadays,


:)

RubyDuby
Nov 13th, 2009, 09:58 PM
I posted my pics here (http://www.veganforum.com/forums/showthread.php?p=618521#post618521), so as not to repeat everyone.

I didn't take any of the chickpea soup or mac daddy since I've made them and posted pics (probably more than once) in the past.

Bluemew
Nov 14th, 2009, 11:20 AM
This thread has made me really want this book. I went to buy it a couple of weeks ago, but changed my mind figuring that it would just end up on the shelf with a load of other vegan cooks books, but everything looks and sounds so yummy!

cedarblue
Nov 14th, 2009, 02:01 PM
after looking at rubyduby's photos in the other thread i may well get this now. i wasn't going to because it seemed a lot of dishes are based on vital wheat gluten and seitan which i cant get easily but i loved the look of the pineapple & cashew stir fry and the vegan brunch casserole!!

RubyDuby
Nov 14th, 2009, 02:28 PM
I wouldn't say even half of the recipes involve vital wheat gluten, and of the ones that call for seitan you can always sub tofu or leave it out altogether.
The mama's morning casserole is actually from a different cook book call Vegan Brunch. Same author though!

scarlet begonias
Nov 14th, 2009, 04:46 PM
When we tried the chickpea cutlets, they came out weird, the gluten was kind of stringy and had little flakes of mashed chickpea interspersed between and the overall effect was so yucky we couldn't eat them all up. I'd be interested to know whether other people had better results and if so, what you think we might be doing wrong?

I've made these once before, and I'm actually making them again later tonight. I thought they had a great, chewy texture (but this could stem from my personal likings). I don't remember them being stringy. Did you mash them thoroughly? It was definitely a pain, but I made sure every chickpea was pulverized. I remember liking them even more a day later, cold, and in a sandwich. Tonight I'm trying them with v-con's mustard sauce. I'll try to remember to come back to this thread later with results.

cedarblue
Nov 15th, 2009, 01:54 PM
I wouldn't say even half of the recipes involve vital wheat gluten, and of the ones that call for seitan you can always sub tofu or leave it out altogether.
The mama's morning casserole is actually from a different cook book call Vegan Brunch. Same author though!

oh ok then - maybe mainly the ones i've seen posted on here like cutlets etc have been based on these.

the other reason i've avoided it so far is that the recipes seem rather fiddly with lots of ingredients - put me right if i'm wrong here too please!!

RubyDuby
Nov 15th, 2009, 04:51 PM
oh no. you're right about that! but they're worth it. :D

kokopelli
Nov 16th, 2009, 01:34 PM
I like the Julie Hasson gluten sausages very much, so it's not the gluten

http://www.everydaydish.tv/index.php?page=recipe&recipe=109

it was just the contrast between the stringy gluten and the crumbly mashed chickpea, I think. Sometime I'll try again with more thorough mashing. The Hasson sausages have chickpea flour and a more homogenised texture.

veganwitch
Nov 16th, 2009, 03:18 PM
The other night I made the Chocolate Chocolate Chip Walnut Cookies. They are wonderful. My husband thinks they taste like brownies. Really rich but not too sweet. I think I cut down on the sugar. I usually always do. It's a baking trick I learned from my mother. If the sugar seems too much to me I'll cut it down by 1/4 to 1/2 cup. And last night I made the Carrot Pineapple Sunshine Muffins which were another hit. They are very moist and flavorful. I used vanilla soy yogurt and I didn't have enough raisins so I used 1/4 cup of raisins and threw in 1/4 cup chopped walnuts to make up the difference. I really liked them like that. I also made the Cashew Ricotta last week to use for stuffed shells. I don't have a food processor so I just mixed it as well as I could in the blender. I added frozen chopped spinach to it and the shells came out delicious. I'm going to be making another batch either today or tomorrow. I found one recipe of the cashew ricotta filled about 13 shells.

fondducoeur
Nov 17th, 2009, 01:53 AM
I also made the Cashew Ricotta last week to use for stuffed shells. I don't have a food processor so I just mixed it as well as I could in the blender. I added frozen chopped spinach to it and the shells came out delicious. I'm going to be making another batch either today or tomorrow. I found one recipe of the cashew ricotta filled about 13 shells.

I have used the cashew ricotta a few times for shells also and they turned out delicious. Yum Yum.
I will have to try the walnut cookies...

RubyDuby
Nov 17th, 2009, 02:07 AM
they both sound drool worthy!

RubyDuby
May 8th, 2010, 11:36 PM
We finally made the Snobby Joes. I should've listened to the reviews earlier (sorry Missb)!! Wow, they are really tasty!! We used red lentils. What kind of lentils have other posters used? Are they as good with the brown lentils?

fondducoeur
May 9th, 2010, 05:41 AM
Mmmm...I'll have to try the snobby joe's.
I made the lemongrass and asparagus risotto tonight with the tangerine tofu. Both were very interesting tasting but delicious. My fiance was skeptical at first, but he ended up loving it!

missbettie
May 10th, 2010, 06:43 PM
i think i used green...its been a while though since i've made them...i think there are a few ingrediants that my SO doesn't like...picky little bastard... ;)

RubyDuby
May 10th, 2010, 11:48 PM
which ingredients? we didn't have peppers, so I subbed spinach.

Kitteh
May 11th, 2010, 03:11 AM
Ruby - how good are the Snobby Joes? I used brown lentils for mine, green would work too.

I haven't posted in here but I made some more from V'Con last year/this year:

Chewy Choc Raspberry Cookies (made gluten free) - these are awesome!
http://farm3.static.flickr.com/2464/3889020333_204a1a9d35.jpg

Snobby Joes on a gf roll - such a delicious recipe!
http://farm3.static.flickr.com/2532/3880194869_2ed91747e1.jpg

Butternut Squash and Pumpkin Seed Rice Paper rolls - these were ok, I'm not a huge fan of pumpkin (which I used as we don't get bnut squash here). The roasted pumpkin seeds were so good.

http://farm3.static.flickr.com/2429/3861040464_112abbb7c1.jpg

Broccoli and Millet Croquettes with White Bean Aioli - these were ok, I found the millet took ages to cook and I probably should have used less stock as it was pretty much all I could taste

http://farm3.static.flickr.com/2599/3866085790_31aa762f3e.jpg

And a few weeks ago I made the French Lentil Soup with thyme and tarragon - so delicious and perfect for winter!

http://4.bp.blogspot.com/_aFMywd-Yvxo/S8ArDIV9jeI/AAAAAAAAAo0/mSO7AFLgCJQ/s400/IMG_8175.JPG

fondducoeur
Jun 14th, 2010, 03:39 AM
I finally made the snobby joe's as well (with green lentils) and they were really great and easy to make. I made them with the herbed scalloped potatoes (also from vcon) which I liked equally well, and collard greens. It was an excellent dinner!