- Halie May 10, 2008 08:13 AM
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.
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.
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.
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.
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.