Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 I just bought vegan with vengeance and I would love to know what people have made out of that cookbook and what you think. Thanks. Steph Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 I used to really enjoy variations on the Ethiopian Seitan with Peppers recipe: http://www.zenpawn.com/vegblog/2006/06/07/ethiopian-seitan-dinner -Erin www.zenpawn.com/vegblog , Steph <mrswalp29 wrote: > > I just bought vegan with vengeance and I would love to know what people have made out of that cookbook and what you think. Thanks. > Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 I really love this cookbook. I've made her Fronch toast, pumkin muffins, fettucini alfreda, jerk seitan, roasted herb potatoes and many more that I can't remember. All were great! The only thing I wasn't crazy about was her chorizo recipe. If my memory serves me correctly, and often it does not, I thought it had too much cumin. Its a great cookbook. Katie http://frugalveggiemama.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 I love that cookbook, and I hope you and your family enjoy it as much as we do! Some of my big favorites are the carrot raisin muffins, the lemon poppy seed muffins (We reduce the sugar in both and add an exra tablespoon lemon juice in the second), the roasted applesauce, and tofu scramble (we usually use broccoli or spinach instead of mushrooms & omit the optional carrot). Some others that I've loved, but haven't manically repeated the same way are the coconut rice with toasted coconut, BBQ Pomegranate Tofu (I love, love, love this one--It's just too rich/fattening for me to eat every day, the way I'd like to...), Baking powder biscuits and white bean tempeh sausage gravy (ditto), Brooklyn Pad Thai, and Chickpea and Spinach Curry. Thanks for asking this question, Steph. It's very cool to see which VwaV recipes everyone else is making. I'm already feeling more motivated to try the Ethiopian seitan and White bean & roasted garlic soup :-) Peace, Maureen Steph wrote: > I just bought vegan with vengeance and I would love to know what people have made out of that cookbook and what you think. Thanks. > Steph > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Steph, I love this cookbook! I make a batch of seitan every other week (it lasts 5 days in the 'fridge). I make the Portabello Seitan Stroganoff, and keep slices of the seitan for a " meatloaf " sandwich to take to work a couple of times during the week. My husband makes the Blueberry Cake on the weekends. I love the scrambled tofu recipes. So delicious! Debra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 > I just bought vegan with vengeance and I would love to know what people have made out of that cookbook and what you think. Thanks. > Steph I made the Gigantoid Crunchy Peanut Butter Cookies for company this weekend. It got rave reviews all around. I'm going to try something healthy next. I'm thinking the Mole Chili. Has anyone tried that? Melanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Maureen, Wow I am now so excited to get cooking. We are not vegans but this week thanks to the Slow Cooker Cookbook we are using we have not had cheese as much cheese as we use and I feel better not so yucky and the scales like the vegan recipes also...lol I lost 3 pounds and a lot of the time ate seconds. Steph Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 I love the vegan fritatta recipe she has in there...we make it with spinach, broccoli and the sundried tomato pesto from later on in the book. We also double the veggies and it still works fine. The lemon-corn waffles with blueberry sauce are amazing as well...I've passed that recipe on to many a friend and family member and they all love it too. ~Rachael , " Debra Morse " <dandebmorse wrote: > > Steph, > I love this cookbook! I make a batch of seitan every other week (it > lasts 5 days in the 'fridge). I make the Portabello Seitan Stroganoff, > and keep slices of the seitan for a " meatloaf " sandwich to take to work > a couple of times during the week. > > My husband makes the Blueberry Cake on the weekends. > > I love the scrambled tofu recipes. So delicious! > > Debra > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 How do you make vegan frittata? what do they use instead of eggs? tofu? chickpea flour? please post pretty please..... , " Rachael " <rw1647 wrote: > > I love the vegan fritatta recipe she has in there...we make it with > spinach, broccoli and the sundried tomato pesto from later on in the > book. We also double the veggies and it still works fine. The > lemon-corn waffles with blueberry sauce are amazing as well...I've > passed that recipe on to many a friend and family member and they all > love it too. > > ~Rachael > > > , " Debra Morse " > <dandebmorse@> wrote: > > > > Steph, > > I love this cookbook! I make a batch of seitan every other week (it > > lasts 5 days in the 'fridge). I make the Portabello Seitan Stroganoff, > > and keep slices of the seitan for a " meatloaf " sandwich to take to work > > a couple of times during the week. > > > > My husband makes the Blueberry Cake on the weekends. > > > > I love the scrambled tofu recipes. So delicious! > > > > Debra > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 That's so cool, Steph--Congratulations!! Peace, Maureen Steph wrote: > Maureen, > Wow I am now so excited to get cooking. We are not vegans but this week thanks to the Slow Cooker Cookbook we are using we have not had cheese as much cheese as we use and I feel better not so yucky and the scales like the vegan recipes also...lol I lost 3 pounds and a lot of the time ate seconds. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 The base is made with extra firm tofu, along with nutritional yeast, a little bit of dijon mustard, soy sauce and other seasonings...I don't have the recipe accessible right now, but its in the VWAV cookbook...the sundried tomato and asparagus fritatta. It might be on www.postpunkkitchen.com but my computer is being really slow and I can't search right now, sorry! ~Rachael , " cabrita_trl " <roseta_lleo wrote: > > How do you make vegan frittata? what do they use instead of eggs? > tofu? chickpea flour? please post pretty please..... > > > , " Rachael " <rw1647@> > wrote: > > > > I love the vegan fritatta recipe she has in there...we make it with > > spinach, broccoli and the sundried tomato pesto from later on in > the > > book. We also double the veggies and it still works fine. The > > lemon-corn waffles with blueberry sauce are amazing as well...I've > > passed that recipe on to many a friend and family member and they > all > > love it too. > > > > ~Rachael > > > > > > , " Debra Morse " > > <dandebmorse@> wrote: > > > > > > Steph, > > > I love this cookbook! I make a batch of seitan every other week > (it > > > lasts 5 days in the 'fridge). I make the Portabello Seitan > Stroganoff, > > > and keep slices of the seitan for a " meatloaf " sandwich to take > to work > > > a couple of times during the week. > > > > > > My husband makes the Blueberry Cake on the weekends. > > > > > > I love the scrambled tofu recipes. So delicious! > > > > > > Debra > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 Thanks Rachael. I can probably work something with this information. , " Rachael " <rw1647 wrote: > > The base is made with extra firm tofu, along with nutritional yeast, a > little bit of dijon mustard, soy sauce and other seasonings...I don't > have the recipe accessible right now, but its in the VWAV > cookbook...the sundried tomato and asparagus fritatta. It might be on > www.postpunkkitchen.com but my computer is being really slow and I > can't search right now, sorry! > > ~Rachael > > , " cabrita_trl " > <roseta_lleo@> wrote: > > > > How do you make vegan frittata? what do they use instead of eggs? > > tofu? chickpea flour? please post pretty please..... > > > > > > , " Rachael " <rw1647@> > > wrote: > > > > > > I love the vegan fritatta recipe she has in there...we make it with > > > spinach, broccoli and the sundried tomato pesto from later on in > > the > > > book. We also double the veggies and it still works fine. The > > > lemon-corn waffles with blueberry sauce are amazing as well...I've > > > passed that recipe on to many a friend and family member and they > > all > > > love it too. > > > > > > ~Rachael > > > > > > > > > , " Debra Morse " > > > <dandebmorse@> wrote: > > > > > > > > Steph, > > > > I love this cookbook! I make a batch of seitan every other week > > (it > > > > lasts 5 days in the 'fridge). I make the Portabello Seitan > > Stroganoff, > > > > and keep slices of the seitan for a " meatloaf " sandwich to take > > to work > > > > a couple of times during the week. > > > > > > > > My husband makes the Blueberry Cake on the weekends. > > > > > > > > I love the scrambled tofu recipes. So delicious! > > > > > > > > Debra > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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