517748 Sat May 10 08:13:39 -0700 2008 14 31 Home Cooking 0 3674397 Has anybody tried anything from this cookbook? I tried a stew and some cookies and both seemed a bit off. Maybe I'm just not used to vegan cooking but everything seemed overly pungent. ?? Sat May 10 08:13:41 -0700 2008 175330 Halie 1 3674410 I haven't cooked from it, but a friend just passed a tamale recipe to me that was adapted from veganomicon. It was so delicious it made me want to check this book out! ~TDQ Sat May 10 08:19:00 -0700 2008 3674397 12005 The Dairy Queen 2 3674561 Tantalizing! Could you pass it along, please? Sat May 10 09:50:56 -0700 2008 3674410 41097 chocolatstiletto 3 3675023 You bet! Black Bean Tamales (serves 6-8) Masa: 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) Filling: 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 corn husks 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. ~TDQ Sat May 10 14:19:40 -0700 2008 3674561 12005 The Dairy Queen 2 3676157 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. Sun May 11 05:00:38 -0700 2008 3674410 95793 jeni1002 1 3674775 I've made several things from that book and both my boyfriend and I have loved them. We're not vegetarian, so I wouldn't say that we're used to vegan food either, necessarily. Sat May 10 11:48:11 -0700 2008 3674397 167705 ae.bell 1 3675416 The chickpea cutlets are wonderful. Sat May 10 17:10:53 -0700 2008 3674397 72044 callmijane 2 3675558 This is the only recipe I've made from Veganomicon (so far). These are quite good. One thing--I enjoy reading the cookbook (it's funny!) but I haven't really been inspired by it. I'm not a vegan, so that may explain it (though I frequently eat vegan meals). Sat May 10 18:22:48 -0700 2008 3675416 131171 nofunlatte 2 4972555 I second the Chickpea Cutlets! A+! They are great. I prefer the texture of them when baked. Also hits at my house: Snobby Joes 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. Mon Aug 24 09:12:38 -0700 2009 3675416 1103248 sirenoftitan 1 3675603 I've made & loved: 1. Leek & bean cassoulet 2. Black bean burgers 3. Muffaletta sammich I'm not vegan, but I've enjoyed the three things I've made. Can't wait to make more. I, too, think the cookbook is pretty funny. Sat May 10 18:38:12 -0700 2008 3674397 50297 marthadumptruck 2 3675715 Okay, since two of you have mentioned it now--what's funny about the book? ~TDQ Sat May 10 19:29:40 -0700 2008 3675603 12005 The Dairy Queen 3 3675740 the writing style -- the introductions, the names of the recipes. it's fun to read. Sat May 10 19:52:27 -0700 2008 3675715 175330 Halie 1 3675945 ok, so I've just made the chocolate hazelnut biscottis from veganomicon and I liked them a lot... I think the recipes I'd made previously were just really rich. Sat May 10 22:04:44 -0700 2008 3674397 175330 Halie 1 3693073 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. Fri May 16 07:26:31 -0700 2008 3674397 100412 newhavener07 1 4972845 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. Mon Aug 24 10:25:37 -0700 2009 3674397 10308 Tom P