Tag Archives: vegan

Veganomicon: Review

Still doing the weekly reviews! I thought I posted the dish that’s in this post earlier this week, but I guess it didn’t go through. I’ve been trying to eat more veggies so my vegan books have been getting more use.

After loving Vegan with a Vengeance so much, I picked up Veganomicon without even looking through it. I have to admit that I don’t really use this book as often and had to make an effort to make something out of the book. I don’t think it’s as approachable as the first one and find a lot of the recipes require many ingredients or steps. I still regularly make items from the first book, but very few recipes I’ve tried in this book seem to repeat worthy. I have yet to make any of the desserts, so maybe that will change my mind.

The portion sizes in this book are rather large for me and what might serve 4-6 people would really be 8-10. This is another draw back for me as we only have 2 people in this household, but I wouldn’t hold this as a negative for the book, it was never meant to serve on a small scale.

Amazon is giving rave reviews on this book, so if there’s a must try recipe, please let me know!

Chickpeas Romesco

I made Chickpeas Romesco from Veganomicon. The recipe makes a ginormous batch for 2 people. We ate this dish for what seemed like forever. I liked it, but R didn’t find it “flavourful” enough. I thought this could be a repeat recipe, but he nixed that idea saying I’ve made better things. This is a very hearty and saucy dish so be sure to serve this with some rice or even pasta.

Recipe here.

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Carrot Cake

Ginger carrot cake

I have this habit of making people cakes for their birthday. No matter how stressful or frustrating the cake making process can be, I’m always happy with the end result and I try to learn from my mistakes.

My mom told me not to make cake because of some antibiotics she was taking, she couldn’t have any dairy. I told her not to worry and I started naming off some vegan cakes. The Ginger Macadamia Coconut Carrot Cake was picked from Vegan with a Vengeance. I wasn’t about to shell out $$$ for macadamia nuts and I didn’t have walnuts on hand so I used pecans instead.

I wanted to play with my new food processor so I used the medium shredding disc for the carrots. I found out that this is a bad idea for carrot cakes and the sort because the end product doesn’t hold together as well. The carrots should be finely grated. I shredded too many carrots so I saved it for another meal.

I’m a bit afraid of frosting with icing sugar in it. You always have to use a truckload of it and I’m too scared of using it all and making the frosting ridiculously sweet. I didn’t add all the icing sugar called for in the recipe so my frosting isn’t as firm. I couldn’t find Earth Balance which is supposed to be the closest thing to butter so I bought “I can’t believe it’s not butter”. It did not live up to its name.

Ginger carrot cake

Recipe

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