I LOVE this book... everything we have made has been amazing. I have had the book for a couple of months and so far I have made:
-Penne vodka : better than most restaurants and it doesn't leave you with that heavy feeling
-Rosemary foccacia : to eat with the penne, of course
-lower fat chocolate bundt cake
-coconut lemon bundt cake
-chewy oatmeal raisin cookies
-chocolate chocolate chip walnut cookies: five stars!!!!
-red and white bean seitan jambalaya: freezes great
as some have mentioned it does seem that some recipes were not edited well... e.g. choc choc chip wal cookies the recipe lists almond extract but doesn't tell you when to put it in... i used it first time i made the cookies and they were good, but i left it out the next time and they were GREAT... maybe it was not supposed to be in the ingredient list...
making the black bean burgers tonight!!
I agree that some of the recipes seem off somehow or poorly edited. Last week I made the Lentils and Rice with Caramelized Onions (p. 177). I know there is a great tasting recipe somewhere in this but when I made it as directed, it was a gloopy mess. I am glad to know people have had success with it, as I want to cook more from it. I am going to try this one again, but cooked the way I think it should be, and I will also try some of the suggestions that seemed to have worked for people.
I've made quite a few things from this book, and they've been great, but many of the recipes leave out key steps and the book seems to have been very poorly edited. For example, you have to guess when to add the veg stock into the chickpea cutlet recipe. Check the postpunk kitchen website for corrections. Big hits have been the Snobby Joes (lentil sloppy joes), enchiladas and cutlets.
I second the Chickpea Cutlets! A+! They are great. I prefer the texture of them when baked. Also hits at my house:
Porcini Wild Rice Soup
French Lentil Soup with Tarragon and Thyme
Homemade Vegtable Stock--I think it's the parsnips that to it
Seitanic Red and White Bean Jambalaya-- tastey, homey and makes enough to feed an army
One of the things I like best about Isa and Terry's books is that they don't rely too much on tofu or premade soy products. They appear occasionally, but many of their recipes are based on whole unprocessed ingredients (grains, beans, nuts, and so forth). I've nothing against tofu or soy products, but they can be over represented in vegan cookbooks.
Black Bean Tamales (serves 6-8)
4 c masa harina corn flour
4 c vegetable broth
2 tsp baking powder
1/3 c oil (we used EVOO)
salt to taste (depending on saltiness of vegetable broth--maybe 1/2 tsp)
2 TBSP oil (we used EVOO)
1 large onion, diced
1 large red pepper, diced
1 16 oz can refried black beans (or pinto beans)
1 tsp ground cumin
1-2 chipotle peppers in adobo sauce
1. Soak corn husks in warm water 20 minutes or more, until ready for use.
2. Heat a large pot of water with a steamer basket on the stove.
3. For masa: combine masa harina, broth, salt, baking powder and oil in a large bowl. Beat (with an electric mixer or by hand) until it turns into a fluffy, dense dough. Cover.
4. Heat 2 TBSP oil over medium high heat. Add onions, red pepper & cumin. Saute until onions are softened (about 5 minutes). Stir in remaining ingredients. Remove from heat.
5. Spread 2 TBSP of masa on a corn husk, along one edge of the husk (ie., not in the center of the husk.) Spread 1 TBSP filling on top of the masa. Spread 1 TBSP masa on top of the filling--try to make sure the filling is covered. Roll up the tamale. Tie closed with strips of corn husk. Stack tamales into your steamer (upright, if you have enough of them) and steam about 30-40 mins. Cool slightly before unwrapping.
re: The Dairy Queen
I've made the chickpea cutlets and the thyme lentil soup (both recipes are also posted on this site) and I enjoyed the flavor combinations (although, I must agree the flavors were pretty strong). I've also made the spicy tempeh and Asian tofu (sorry, can't remember the exact titles - I don't have the book with me and I'm away from home) - they were .... meh The last thing I tried was the edamame and corn salad, that was definitely good....with the addition of soba noodles.