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!
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.
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.
I love the restaurant Fresh. The smoothies are awesome and I’m in love with their wraps. I have a blender coming soon so I wanted to be able to reproduce some of their smoothies. In the mean time, I’ve been trying some of their other stuff.
I picked the Buddha Bowl recipe because it was relatively easy. The cookbook are split up into different chapters for the sauces and marinades so there is a bit of flipping back and forth. I find that the portions (just like in the restaurant) are big. The peanut sauce made a vat’s worth. You could get away with cutting the recipe in half.
I wasn’t completely thrilled with this recipe at first, but it grew on me and got better the next day. R LOVED this dish, probably for the same reason I didn’t like it. I found the lemon juice (I used fresh squeezed as I had it on hand) made the peanut sauce too tangy where he loved the tanginess of the sauce. What I loved the most is the tofu marinade.
I’ve used many different recipes for marinating tofu and I found this flavour to be the best. You also don’t need to press the tofu first like in other recipes. If you’re into tofu, definitely give this a try. I’m even going to give the recipe for this, that’s how much I like it.
Marinated Tofu Cubes (adapted from refresh cook book)
– 1 package of tofu (300g, about 1 pound), cut into small cubes
– 1/4 cup apple cider
– 1/4 cup + 2 Tablespoons tamari
– 1/8 cup filtered water
– 1 Tablespoon sunflower oil
Combine all ingredients except tofu. Pour marinade over tofu cubes. Marinate for an hour. Keeps up to 5 days.
It’s about time I talked about this book. Now I want to make it clear that I am not vegan nor vegetarian. But I love cook books and I love having options. I like that I can make a dish that everyone would be able to eat. I don’t think I would have picked up this book if I didn’t do the Veggie Challenge awhile back that introduced me to tasty dishes I would have missed out on.
This book is one of my most used cooking books. It’s been well used before Movie Man decided on a mostly vegetarian diet. As a meat eater, I love the recipes in here and everyone else who has tried the food from this book. My favourites are the carrot bisque, pumpkin muffins, Asian tofu, and the pancakes always come out nice and fluffy. If Movie Man requests a food to make, 90% of the time it’s from this book. There aren’t many pictures in this book which isn’t a problem if you check out all the pictures in their forum or on Flickr.
I finally decided to make the BBQ Pomegranate tofu from this book which uses pomegranate molasses (can also be called a glaze). I didn’t have any difficulty finding the pomegranate molasses, what I had trouble finding was the liquid smoke. This is a key player for that BBQ sauce flavour. This sauce is sweet and tangy and more importantly, absolute amazing! I put more molasses than called for in the recipe to sweeten it up a bit. Movie Man is already asking when I’ll be making this sauce again and has suggested bringing a jar of this for his next family’s bbq.
Movie Man is finally home and his car was jam full of stuff that I asked him to bring back. Maybe I should be thankful that there isn’t a Bed, Bath, and Beyond in Canada because I would accumulate kitchen gadgets much faster.
He arrived in the evening and I decided to make him one of his favourite meals, a Carrot Bisque from my Vegan with a Vengeance cook book. It’s rare that I make repeats of the same recipe, but this is great one. I made a big pot full and I thought that I’d have enough leftovers to give to my sister, but it vanished quickly. One of the cook books brought back was Veganomicon and once I cook up enough things from there, I’ll be able to give a review of the book. From a quick glance they’ve got some great recipes and I’m a huge fan of their Vegan with a Vengeance book. Movie Man would like to eat as meat free as possible so this book will definitely get a lot of use.
I have this thing for vegan cook books, I’m not too sure why I gravitate to them so much. I’m not vegan or even close to being a vegetarian but I have the same urge to collect these books like baking books (note: I am seriously coveting My Sweet Vegan — a vegan baking book). I think what I like best about them is that they’re great dishes/desserts to bring when you don’t know everybody’s dietary needs. I recently found out my newborn niece has a lactose allergy which means my sister can’t have any dairy either. Vegan baking is great for things like this. The Get it Ripe book which is coming out soon has also grabbed my interest as it offers gluten free and unprocessed/unrefined ingredients. Check out these brown rice shortbread cookies that’s on my “must make” list. Also on my must make list are these sweet potato fries. Movie Man’s mom made them from my VWAV book and they are mighty delicious.