Thursday, October 2, 2008
VeganMoFo - Veganomicon
I bought the Veganomicon (by Isa and Terry of PPK fame and the madwomen behind Vegan Cupcakes Take Over the World) months ago, mostly because I liked the cover. Yeah, I'm swayed by the shiny. I'm made a couple dishes with some mixed results. My biggest con about the book is that its more food-to-impress, rather than food-for-a-Wednesday-night-when-you-just-want-something-quick-and-yummy. I do love the introduction section where they give you the basics of cooking every bean known to mankind. That's very handy.
I have made -
Acorn Squash and Black Bean Empanadas (pg. 55) - These were worth every single second of effort. The crust was very flavorful and light and flaky. It was just a little difficult to work with. It was much softer and wet that I had expected but was totally workable. I think I had wimpy jalapenos because there wasn't much of a kick to the filling. I froze some and they reheated VERY well (always a concern for me). I think I might actually make these this weekend and I might try the Sour Cilantro Cream (pg. 209).
White Bean Aioli (pg. 62) - I am hopelessly addicted. This comes together in no time at all, and it works perfect in a blender (here's a note, it gets much smoother and easier for the blender to handle once you add the garlic oil). I made this once with prechopped jarred garlic, and the garlic punch what not the same as with fresh.
Pineapple-Cashew-Quinoa Stir-Fry (pg. 175) - This was lovely. The pineapple chunks were a great addition and I would highly recommend you DON'T use canned pineapple. Just a warning, reheating this in the microwave at work, the pineapple goes lava and gets crazy hot. It says it serves 4, and I don't know who Isa and Terry are feeding but 4 servings of this were enough to feed linebackers.
Lentils and Rice with Caramelized Onions and Spice Pita Crisps (pg. 177) - In the charming little introductory paragraphs that goes with every recipe (which I love!) it says "Terry says she could live for months on the simple ans scrumptious meal of rice, lentils, and onions, and be assured she has damn well tried." And that is a spot on proclamation. I did do something a little different. I caramelized the onions on the stove top rather than in the oven. Yes, more time consuming and more hands on but I like the results better. Hm, I might have to make this over the weekend also. Oh I also did not make the Spiced Pita Crisps.
Pasta Della California (pg. 192) - This is a perfect light meal that is easily broken down into a single serving recipe. When you're cooking for one, anything with avocado doesn't do leftovers well so I broke the recipe into quarters. It calls for arugula, and I don't think I like arugula very much so if I do this one again, I think I'd go with just spinach.
Tofu Ricotta (pg. 206) - The directions don't tell you to press the tofu first and I highly recommend you do this or else its just too watery. It also calls for nutritional yeast and well, I don't think I like nutritional yeast. I think I'll try the Cashew Ricotta instead. This was not tasty.
Almesan (pg. 207) - The blurb says "...when your pasta needs a sprinkle of a little somethin' somethin'." And they are spot on with this. Almesan is awesome!