August 4th, 2008

  • iswari

Flavorful recipes in Veganomicon?

So far, I've made three recipes. One (the Lemony Roasted Potatoes) was great, but two (the Chickpea Cutlets and now the Chili-Cornmeal Crusted Tofu) were, at least from the perspective of my taste buds, really bland and disappointing. I want to like this book!

Any suggestions really flavorful recipes in there that rock? I'm curious in general, but I really seem to be striking out with the protein-y stuff in particular (tempeh scares me!). I'd love to try a seitan recipe from there, but am not feeling too hopeful at this point...


Basically I have access to a lime tree, a lemon tree and a kumquat tree, all fruiting wonderfully. I've already made preserved limes and lime and ginger marmalade and I'm thinking of doing a jar of brandied kumquats but I would love some more ideas on what to do with them all particularly things i can make near the end of the season so that I can use them when they're not fruiting.
ronnie dobbs

Red quinoa

For weeks now, our neighborhood Whole Foods has been out of regular quinoa in their bulk section, which is where we generally buy it. They do, however, stock red quinoa. I've never cooked with it before but we decided to be adventurous and bought some last week. Has anyone used it before? How much different is it from regular quinoa (in taste, cooking time)? Any recipes specific to the red variety you'd like to share? Thanks!

chocolate chunk cookie experimentation

I'm always trying different variations on chocolate chip cookies. For a while i've been freaking out because of the lack of fair trade chocolate chips at my local health food store (i have 1 store to go to as an option in my meat and potatoes town), but after constantly passing the equal exchange bars, I realized today that I can just make chocolate chunx. ANd it rules, because the chocolate is super dark and amazing tasting, and yeah i just think it rules. I'm really excited.
Make this batter and decide if the added almond/soy/rice milk is necessary. My cookies were a tad dry, so I don't know. They still rule, but they're not absolutely perfect, which I had hoped they would be so that I could bring them into my work and begin my attempts at introducing vegan baked goods to the menu. This is my dream! Weee... Baking makes me giddy with excitement!!!

-2 cups flour
-1 tsp baking soda
-1/4 tsp salt
-1/3 cup tofu
-1 1/4 cup sugar
-3/4 cup earth balance
-1 tsp vanilla
-1/4 (more or less) cup almond milk (maybe)
-1 equal exchange bar, slightly blended up

1.mix the first 3 ingredients process the next 4
3. mix together, then add milk (if desired) and chocolate hunks. ha ha chunks.
4. flop em down, flatten em.
5. 375, 8 minutes

i love this vegan cooking community. everyone that posts inspires me every day.