was resolutions? - now Vegan Planet

[Guest guest]

>This morning I made a smoothie for dh's and my breakfast. I took a page from

>my new Vegan Planet book by Robin Robertson (this is a FANTASTIC book,

>chockful of recipes and hints and tips and things like " 12 reasons to go

>vegan " , scattered throughout), and used a whole package of silken (soft)

>tofu, some organic blackberry jam, 2-3 T. flaxseed meal, and some vanilla

>Silk. DEEEE-licious! (she says as she smacks her lips drinking it, LOL)

>

>Try it, you'll luuuuuv it!

>

>Bron

 

 

Vegan Planet is fanastic. I reviewed it when it first came out for FARM

and recommended they carry it when they table.

 

Two recipes come to mind that I use again and again. (1) the calzone

recipe (based on the excellent pizza dough recipe... traditional) is really

really useful... the trick here is to realize that you can put all kinds of

leftovers and " stuff " into the calzones, and if you use a bread machine to

make the dough, you can pull it all off in a short period of unsupervised

time so you can work on other aspects of the meal. I break the calzones

down into 4 rather than 2. Think I put that recipe into the " No More

Bull! " book (Howard Lyman's new one).

 

The other recipe that I've made wayyyy too often (gotta not eat pasta every

day....) is the " Linguine with Sage and White Bean Sauce. " I use dried

sage and canned navy beans (getting lazy). The texture is just fanastic,

and the taste astounding. For those who don't have the book, basically you

saute a small onion chopped with some sage, put it, beans (drained), 3

tablespoons balsamic vinegar (have used red wine to good success), 1/2 t

salt, black pepper to taste, 1/2 cup stock/water (I don't bother to heat it

as recommended), into a blender.... blend blend blend.

 

Cook 1 lb. pasta. I rinse it lightly and when the pot is cooler, put past

back in, add sauce.... I like to heat it on low a little.

 

Amazing recipe and great great book. It's one of the more creative and

" ground-breaking " cookbooks I've seen in the past few years. Well

organized, comprehensive,400 recipes, excellent for newbies and fanatics.

I'm working on an essay of my favorite veg'n cookbooks (I've over 300 at

last count) and Vegan Planet probably makes it to the top ten.

 

Best, Mark (anyone passing this around should be sure to credit Robin

Robertson and her book)

 

blogsites:

http://www.soulveggie.com

http://www.psyberearth.com

[Guest guest]

Hey, Mark.

 

Glad you also are such a big fan of Robin's book. That puts me in good

company, I think. :>) I will look forward to seeing your review of the Top

Ten Vegan cookbooks. Will it be on your blog?

 

I'll have to try the Calzones...haven't gotten to 'em yet. But your

description is very tempting, that's for sure. We are getting a new

KitchenAid mixer to replace my old wornout one in a few weeks, so that will

be one recipe I'll try out immediately on it. I guess I'm weird but I just

don't care for bread machines or the taste of bread that comes out of 'em.

:>) And how interesting that this recipe is in The Mad Cowboy's " new " book!

I didn't even know he had a new book out. Will have to buy it, for certain.

We've just finished reading the first one and man, it's shocking. And quite

depressing in many ways, frankly. But ignorance is NOT bliss. Knowledge IS

power.

 

As I am helping my dear older friend to transition into veganism, Vegan

Planet has some great information for that very avenue. I love the

" highlighted articles " on such topics as " 12 Great Health Reasons to Go

Vegan " , " Cheese Alternatives " , " 7 Great Reasons to Eat Soy Every Day " , and

" 9 Compelling Ethical Reasons to Go Vegan " , among others.

 

Here are a couple more of my favorite recipes from Vegan Planet: (And you

know, I thought Robin's other book, The Vegetarian Slow Cooker was great,

but Vegan Planet totally tops that one, even!)

 

Gold and Black Bean Salad

--which is basically 2 cans of black beans, drained and rinsed; 2 cups

frozen corn kernels cooked & cooled; 1 yellow bell pepper, seeded and

chopped (but I have also used green or red bells to lovely color effects as

well; then it becomes Gold and Confetti Black Bean Salad); 2 minced green

onions; a couple tablespoons fresh lime juice, some cumin to taste, s & p to

taste, hot cayenne if desired, a quarter cup of olive oil to dress the salad

and if you like, cilantro on top. But my hubby and I don't care for the

taste of cilantro; it tastes like soap is on your tongue to us. So we omit

that and the cayenne. You mix the olive oil with everything else and serve

at room temp. DEEE licious. (I know, I keep using that word, but hey, if it

fits...)

 

And

 

Not-So-Dirty Rice

which uses onions (1, to be exact--medium size, finely chopped);green bell

pepper (1 again, seeded and finely chopped); 2 garlic cloves, minced; and 1

t. crumbled dried thyme plus 1 t. Tabasco, s & p to taste, 2 T. olive oil to

cook the vegies and crumbles in, , as well as rice (she recommends 3 c.

cooked white rice, but we always use brown rice). Cook the vegies till

tender and translucent (she recommends covering the pan but I never do),

about five minutes as Robin directs, and then add the garlic, crumbles,

Tabasco, thyme, s & p (pepper is my addition), and 1/8 t. cayenne (we leave

that out, though, too spicy for us).Stir all together and heat thru, about

five minutes. Then stir in the rice and cook until it's hot, 5-7 minutes.

Taste and adjust seasonings and serve. YUMMY! SO good and let me tell you,

I had been mourning the taste of dirty rice, one of my favorite foods

previously BV (Before Vegan). So to find this recipe in here was a delight

to my tummy and tastebuds. :>)

 

I'll also have to try that sage and white bean pasta thingie. Will look it

up for supper this evenin', as a matter of fact.

 

EVERYBODY should buy this cookbook! It's just terrific in every aspect

possible.

(And no, I'm not paid by Robin Robertson or anything...)

 

Bron

 

 

 

 

On 1/3/06, Mark Sutton <soulveggie wrote:

>

>

> >This morning I made a smoothie for dh's and my breakfast. I took a page

> from

> >my new Vegan Planet book by Robin Robertson (this is a FANTASTIC book,

> >chockful of recipes and hints and tips and things like " 12 reasons to go

> >vegan " , scattered throughout), and used a whole package of silken (soft)

> >tofu, some organic blackberry jam, 2-3 T. flaxseed meal, and some vanilla

> >Silk. DEEEE-licious! (she says as she smacks her lips drinking it, LOL)

> >

> >Try it, you'll luuuuuv it!

> >

> >Bron

>

>

> Vegan Planet is fanastic. I reviewed it when it first came out for FARM

> and recommended they carry it when they table.

>

> Two recipes come to mind that I use again and again. (1) the calzone

> recipe (based on the excellent pizza dough recipe... traditional) is

> really

> really useful... the trick here is to realize that you can put all kinds

> of

> leftovers and " stuff " into the calzones, and if you use a bread machine to

> make the dough, you can pull it all off in a short period of unsupervised

> time so you can work on other aspects of the meal. I break the calzones

> down into 4 rather than 2. Think I put that recipe into the " No More

> Bull! " book (Howard Lyman's new one).

>

> The other recipe that I've made wayyyy too often (gotta not eat pasta

> every

> day....) is the " Linguine with Sage and White Bean Sauce. " I use dried

> sage and canned navy beans (getting lazy). The texture is just fanastic,

> and the taste astounding. For those who don't have the book, basically

> you

> saute a small onion chopped with some sage, put it, beans (drained), 3

> tablespoons balsamic vinegar (have used red wine to good success), 1/2 t

> salt, black pepper to taste, 1/2 cup stock/water (I don't bother to heat

> it

> as recommended), into a blender.... blend blend blend.

>

> Cook 1 lb. pasta. I rinse it lightly and when the pot is cooler, put past

> back in, add sauce.... I like to heat it on low a little.

>

> Amazing recipe and great great book. It's one of the more creative and

> " ground-breaking " cookbooks I've seen in the past few years. Well

> organized, comprehensive,400 recipes, excellent for newbies and fanatics.

> I'm working on an essay of my favorite veg'n cookbooks (I've over 300 at

> last count) and Vegan Planet probably makes it to the top ten.

>

> Best, Mark (anyone passing this around should be sure to credit Robin

> Robertson and her book)

>

> blogsites:

> http://www.soulveggie.com

> http://www.psyberearth.com

>

>

>

>

>

[Guest guest]

>Hey, Mark.

>

>Glad you also are such a big fan of Robin's book. That puts me in good

>company, I think. :>) I will look forward to seeing your review of the Top

>Ten Vegan cookbooks. Will it be on your blog?

 

 

Yup, but not for a month or so... the premise is " if I were on a deserted

island that had a good health food store, what 10 cookbooks would I bring

with me? " Been kicking that around for a few years and will have to buckle

down and finish it. I received several new cookbooks in helping with

Howard's new book (you can read about it at: http://www.madcowboy.com and

at my blog).

 

Vegetarians in Paradise just reviewed the book (note: I get NO

royalities.....): http://www.vegparadise.com

 

I'm going to put the whole review at my blog today/tomorrow.

 

 

>

>I'll have to try the Calzones...haven't gotten to 'em yet. But your

>description is very tempting, that's for sure. We are getting a new

>KitchenAid mixer to replace my old wornout one in a few weeks, so that will

>be one recipe I'll try out immediately on it. I guess I'm weird but I just

>don't care for bread machines or the taste of bread that comes out of 'em.

>:>) And how interesting that this recipe is in The Mad Cowboy's " new " book!

>I didn't even know he had a new book out. Will have to buy it, for certain.

>We've just finished reading the first one and man, it's shocking. And quite

>depressing in many ways, frankly. But ignorance is NOT bliss. Knowledge IS

>power.

 

I think what works best with bread machines is using whole grain flours in

combination... I've a couple of good bread machine books that have very

flavorful results. It's so easy to make pizza dough, though, and

seitan.... I refuse to buy pizza shells. With both it takes some

experimentation to get the texture/taste you like (people have varying

ideas on the " perfect pizza " ). But, once you've a recipe you like

(especially for Pizza Dough), you can make a pizza from scratch in an hour

(and it's ridiculously cheap... I once figured out that a 2 lb. loaf of

whole grain bread cost me between $.75 and $1.00 to make, depending upon

type).

 

 

>Here are a couple more of my favorite recipes from Vegan Planet: (And you

>know, I thought Robin's other book, The Vegetarian Slow Cooker was great,

>but Vegan Planet totally tops that one, even!)

 

I haven't done much with Vegetarian Slow Cooker yet (I was working on my

own book and have three notebooks of recipes from the past five years...

she beat me to it!) as I've been working on veg'n crockpot recipes for a

couple of decades (at least). Robin was sweet enough to send me a copy

along with the " Low Carb " book she wrote. Of the books of her's I have,

Vegan Planet is my favorite and I do want to spend some time with " Meat

Lovers " Veg cookbook. Some neat ideas therein, but VP is one of the best

for newbies.

 

BTW: I blogged about workin on the recipe section for " No More Bull " at:

 

http://www.soulveggie.com

 

.... helluva experience, but at least in many cases, I was able to " cherry

pick " ones that I thought would really be useful for people (like Tofu

Mayo, Homemade Curry Powder, Breast of Tofu, Seitan Roast, etc.). I think

the collection is quite eclectic... but, it is ALL vegan (some 110 recipes

from the original 150+ we started with).

 

Best, Mark