Cook Most of the Book - Vegan With a Vengeance

Well, it's Tempeh time, let's get started. This week I've done 4 recipes, although technically 3 of them were done for one dish.

I bought the tempeh a couple of weeks ago. I had a harder time that I'd expected finding it, and when I did, I snagged the last package. Before I bought Vegan with a Vengeance, I'd never heard of Tempeh, and until I bought it, I'd never seen Tempeh. Here's what it looks like:
Frankly, not very pretty. The package said that the black came from the processing (or something) and doesn't mean the tempeh is bad or anything. I can see why they need to have that on the package, it's not very appetizing. Thank God Scott was sick in bed the night I made this. If he'd seen this, he would not have even humored me with sampling the finished product.

______________________________

Tempeh Sausage Crumbles (brunch, pg 22)

Isa says: "...don't be afraid to experiment with it (in different dishes)."

Sara says: "..."


I tried. I really did. I wanted to like this. I liked the spice mix (fennel, basil, oregano, hot pepper, sage) and I thought the end result looked like sausage. But I had issues with the texture and the smell. Scott, who was as I mentioned was sick in bed the day I made this, didn't think much of it either. He didn't care for the spice very much (he hates fennel) and didn't like the texture either. But hey, we tried, right?

What I did differently: Nothing.

What I'll do differently next time: Nothing. There won't be a next time.

______________________________

Baking Powder Biscuits (brunch, pg 27)

Isa says: "(this) biscuit recipe has served me well for years."

Sara says: "Who doesn't like a biscuit?"


I love me a biscuit, and these are really nice and flaky. I cut them into the requisite 2 inch rounds, and boy, did they look small. But they were still yummy. I served the above plate of warm biscuits to Scott in his sick bed. They didn't make him better, but he liked them.

What I did differently: Nothing.

What I'll do differently next time: Make 'em bigger!

______________________________

White Bean Gravy (brunch, pg 27)

Isa says: "The gravy is a modified version of a recipe submitted to my Website by someone named Lisa."

Sara says: "It's like pea soup on a biscuit!"


Actually Scott said that. I omitted the tempeh sausage crumbles from the gravy, so this was just white bean gravy on the biscuits. Pretty good, for a can of beans with some broth and seasoning.

What I did differently: used dried sage instead of fresh.

What I'll do differently next time: This was pretty good, but I'm not sure I'd make it again.

______________________________

Coconut Pancakes with Pineapple Sauce (brunch, pg 32)

Isa says: "Coconut and nutmeg are a great combination"

Sara says: "Scott thinks he's back in Hawaii!"


Coconut is not my favorite thing in the world, but these are nice, and the coconut and pineapple really transform a plain pancake. I'm used to pancakes and waffles not really tasting like anything. I love how Isa adds nutmeg (in this recipe) and other spices to her pancakes and waffles. I would make the pancakes again, but I'd probably play with the pineapple sauce. (PS, have you made the pumpkin waffles yet??)

What I did differently: cut back the coconut to 3/4 of a cup.

What I'll do differently next time: Nothing.

______________________________

Well, I'm disappointed we didn't like the tempeh. But I'm glad we tried it. Unfortunately I'll be omitting any other tempeh recipes from this challenge. There's no point in cooking with something we won't eat.

Next week: well, I'm not sure yet, but maybe noodles and pizza!

Cook Most of the Book - Vegan With a Vengeance

Well, it's Tempeh time, let's get started. This week I've done 4 recipes, although technically 3 of them were done for one dish.

I bought the tempeh a couple of weeks ago. I had a harder time that I'd expected finding it, and when I did, I snagged the last package. Before I bought Vegan with a Vengeance, I'd never heard of Tempeh, and until I bought it, I'd never seen Tempeh. Here's what it looks like:
Frankly, not very pretty. The package said that the black came from the processing (or something) and doesn't mean the tempeh is bad or anything. I can see why they need to have that on the package, it's not very appetizing. Thank God Scott was sick in bed the night I made this. If he'd seen this, he would not have even humored me with sampling the finished product.

______________________________

Tempeh Sausage Crumbles (brunch, pg 22)

Isa says: "...don't be afraid to experiment with it (in different dishes)."

Sara says: "..."


I tried. I really did. I wanted to like this. I liked the spice mix (fennel, basil, oregano, hot pepper, sage) and I thought the end result looked like sausage. But I had issues with the texture and the smell. Scott, who was as I mentioned was sick in bed the day I made this, didn't think much of it either. He didn't care for the spice very much (he hates fennel) and didn't like the texture either. But hey, we tried, right?

What I did differently: Nothing.

What I'll do differently next time: Nothing. There won't be a next time.

______________________________

Baking Powder Biscuits (brunch, pg 27)

Isa says: "(this) biscuit recipe has served me well for years."

Sara says: "Who doesn't like a biscuit?"


I love me a biscuit, and these are really nice and flaky. I cut them into the requisite 2 inch rounds, and boy, did they look small. But they were still yummy. I served the above plate of warm biscuits to Scott in his sick bed. They didn't make him better, but he liked them.

What I did differently: Nothing.

What I'll do differently next time: Make 'em bigger!

______________________________

White Bean Gravy (brunch, pg 27)

Isa says: "The gravy is a modified version of a recipe submitted to my Website by someone named Lisa."

Sara says: "It's like pea soup on a biscuit!"


Actually Scott said that. I omitted the tempeh sausage crumbles from the gravy, so this was just white bean gravy on the biscuits. Pretty good, for a can of beans with some broth and seasoning.

What I did differently: used dried sage instead of fresh.

What I'll do differently next time: This was pretty good, but I'm not sure I'd make it again.

______________________________

Coconut Pancakes with Pineapple Sauce (brunch, pg 32)

Isa says: "Coconut and nutmeg are a great combination"

Sara says: "Scott thinks he's back in Hawaii!"


Coconut is not my favorite thing in the world, but these are nice, and the coconut and pineapple really transform a plain pancake. I'm used to pancakes and waffles not really tasting like anything. I love how Isa adds nutmeg (in this recipe) and other spices to her pancakes and waffles. I would make the pancakes again, but I'd probably play with the pineapple sauce. (PS, have you made the pumpkin waffles yet??)

What I did differently: cut back the coconut to 3/4 of a cup.

What I'll do differently next time: Nothing.

______________________________

Well, I'm disappointed we didn't like the tempeh. But I'm glad we tried it. Unfortunately I'll be omitting any other tempeh recipes from this challenge. There's no point in cooking with something we won't eat.

Next week: well, I'm not sure yet, but maybe noodles and pizza!

Cook Most of the Book - Vegan With a Vengeance

I've got 3 more Vegan with a Vengeance recipes for you, one of which is my new favorite VwaV recipe. I know! The Pad Thai has dropped to second place already.

______________________________

Roasted Brussel Sprouts with Toastaed Garlic (sides, pg 125)

Isa says: "Believe me when I tell you these are amazing. No, seriously. Roasting the brussel sprouts give them a popcorn-y flavor."

Sara says: "Pretty good, but I still like steamed sprouts better."


I like sprouts a lot, and this is the first time I've had them any other way than steamed. I liked these, I liked the garlic with them, but I'm sticking with steamed. Sorry.

What I did differently: Nothing.

What I'll do differently next time: Nothing. Maybe more garlic.

______________________________

Herb Roasted Potatos (brunch, pg 25)

Isa says: "You can't have brunch without potatos."

Sara says: "You're damn right, Isa."

These were really great. They got a nice brownness and crispness which I loved. My taters cooked much faster than the recipe, at the point where the potatos are to be tossed with the herbs and cooked another 20 minutes, mine were done.

What I did differently: omitted the thyme.

What I'll do differently next time: keep omitting the thyme.

______________________________

Pumpkin Waffles (brunch, pg 40)

Isa says: "...the best vegan waffles you've ever tasted."

Sara says: "These are NOT the best vegan waffles I've ever tasted. These are THE BEST WAFFLES I've ever tasted!"


I want you to stop what you're doing, click on this link to the recipe and go in the kitchen and make these suckers. These are the best, the best waffles I've ever had in my life. The pumpkin is not an overpowering flavor in the waffles, but it's there in the background, holding hands with the ginger, cloves and nutmeg. Seriously, these are super fantastic.

What I did differently: Made a half batch.

What I'll do differently next time: Make a full batch.


I know, I promised you Tempeh 2 weeks ago. It's coming next week, promise!

Cook Most of the Book - Vegan With a Vengeance

I've got 3 more Vegan with a Vengeance recipes for you, one of which is my new favorite VwaV recipe. I know! The Pad Thai has dropped to second place already.

______________________________

Roasted Brussel Sprouts with Toastaed Garlic (sides, pg 125)

Isa says: "Believe me when I tell you these are amazing. No, seriously. Roasting the brussel sprouts give them a popcorn-y flavor."

Sara says: "Pretty good, but I still like steamed sprouts better."


I like sprouts a lot, and this is the first time I've had them any other way than steamed. I liked these, I liked the garlic with them, but I'm sticking with steamed. Sorry.

What I did differently: Nothing.

What I'll do differently next time: Nothing. Maybe more garlic.

______________________________

Herb Roasted Potatos (brunch, pg 25)

Isa says: "You can't have brunch without potatos."

Sara says: "You're damn right, Isa."

These were really great. They got a nice brownness and crispness which I loved. My taters cooked much faster than the recipe, at the point where the potatos are to be tossed with the herbs and cooked another 20 minutes, mine were done.

What I did differently: omitted the thyme.

What I'll do differently next time: keep omitting the thyme.

______________________________

Pumpkin Waffles (brunch, pg 40)

Isa says: "...the best vegan waffles you've ever tasted."

Sara says: "These are NOT the best vegan waffles I've ever tasted. These are THE BEST WAFFLES I've ever tasted!"


I want you to stop what you're doing, click on this link to the recipe and go in the kitchen and make these suckers. These are the best, the best waffles I've ever had in my life. The pumpkin is not an overpowering flavor in the waffles, but it's there in the background, holding hands with the ginger, cloves and nutmeg. Seriously, these are super fantastic.

What I did differently: Made a half batch.

What I'll do differently next time: Make a full batch.


I know, I promised you Tempeh 2 weeks ago. It's coming next week, promise!

Cook Most of the Book - Vegan with a Vengeance

Ugh, I'm already week behind with my next Vegan with a Vengeance post, and it's only the second post! For someone with a boring life, I sure seem to be busy lately. Can't imagine why.

I've been trying to plan meals in advance, hoping that it will help me stay organized, make more new recipes and stay away from last minute bad choice dinners. So far so good.

Last week I made 3 dishes from Vegan with a Vengeance, but only two of them were new.

We liked the Brooklyn Pad Thai so much from the first week that I made it again, for my Mom's birthday dinner. Both she and my Dad really really liked it a lot.


Man, that recipe makes a lot of Pad Thai. The four of us barely ate half of it. This is still my new favorite dish.

__________________________________________________

Fresh Corn Fritters (little meals, sammiches and finger foods, pg.74

Isa says: "These are really fast and yummy. ..... Serve with salsa or as a breakfast side in place of potatoes. "

Sara says: "Nothing can replace potatoes in my life, but these are pretty damn good."


I love corn, and I love corn fritters. This recipe had two ingredients I'd never had in a corn fritter before: tofu and maple syrup. They were both fast and yummy, although a little more delicate than my usual fritters; I managed to destroy quite a few of them during the flipping. We ate them as is, with a salad on the side.

What I did differently: Nothing. I followed the recipe to a "T", using the food processor (for whizzing the tofu) and all.

What I'll do differently next time: I might add a bit more jalapeño. Other than that, nothing.



Baked Cajun French Fries (sides, pg 115)

Isa says: "Nice spicy fries that are baked, not fried"

Sara says: "If it's potato, it's for me!"


Potatoes are my most favorite food, so I was pretty sure I'd like these. I didn't like them. I loved 'em. The wedges of potatoes are tossed with oil and a nice homemade cajun spice. In 30 minutes, you've got fries with a (big) kick.

What I did differently: Nothing. Well, I left them in the oven on low while I finished up a phone call. The call went on longer than I expected, so they were a little more crispy than I would have liked.

What I'll do differently next time: Is there a substitute for thyme? God I hate that herb. Other than that, I'd do the same thing, but not talk on the phone while cooking.


Next week: We try tempeh for the first time!

Cook Most of the Book - Vegan with a Vengeance

Ugh, I'm already week behind with my next Vegan with a Vengeance post, and it's only the second post! For someone with a boring life, I sure seem to be busy lately. Can't imagine why.

I've been trying to plan meals in advance, hoping that it will help me stay organized, make more new recipes and stay away from last minute bad choice dinners. So far so good.

Last week I made 3 dishes from Vegan with a Vengeance, but only two of them were new.

We liked the Brooklyn Pad Thai so much from the first week that I made it again, for my Mom's birthday dinner. Both she and my Dad really really liked it a lot.


Man, that recipe makes a lot of Pad Thai. The four of us barely ate half of it. This is still my new favorite dish.

__________________________________________________

Fresh Corn Fritters (little meals, sammiches and finger foods, pg.74

Isa says: "These are really fast and yummy. ..... Serve with salsa or as a breakfast side in place of potatoes. "

Sara says: "Nothing can replace potatoes in my life, but these are pretty damn good."


I love corn, and I love corn fritters. This recipe had two ingredients I'd never had in a corn fritter before: tofu and maple syrup. They were both fast and yummy, although a little more delicate than my usual fritters; I managed to destroy quite a few of them during the flipping. We ate them as is, with a salad on the side.

What I did differently: Nothing. I followed the recipe to a "T", using the food processor (for whizzing the tofu) and all.

What I'll do differently next time: I might add a bit more jalapeño. Other than that, nothing.



Baked Cajun French Fries (sides, pg 115)

Isa says: "Nice spicy fries that are baked, not fried"

Sara says: "If it's potato, it's for me!"


Potatoes are my most favorite food, so I was pretty sure I'd like these. I didn't like them. I loved 'em. The wedges of potatoes are tossed with oil and a nice homemade cajun spice. In 30 minutes, you've got fries with a (big) kick.

What I did differently: Nothing. Well, I left them in the oven on low while I finished up a phone call. The call went on longer than I expected, so they were a little more crispy than I would have liked.

What I'll do differently next time: Is there a substitute for thyme? God I hate that herb. Other than that, I'd do the same thing, but not talk on the phone while cooking.


Next week: We try tempeh for the first time!

Cook Most of the Book - Vegan With a Vengeance

In January I said that I wanted to do more experimenting in the kitchen, trying new recipes and ingredients. How's it going? Eh.

I've been feeling like I'm in a food rut the past couple of months and I only make new things for challenges and the rest of the time it's the same old, same old. Not what I vowed at the beginning of the year!

For some reason I seem to do better at experimenting if I've got some kind of theme. So last week as I was flipping through a cookbook I decided to challenge myself to cook more from my cookbooks and try recipes I've been meaning to for a long time. I'm starting by cooking my way through most of Vegan with a Vengeance.

Yes, it's been done before. And yes, it's currently being done better. But this is my blog and if I want to have a go, if it will get me out of my rut and back to having fun in the kitchen then so be it.

Here are my rules (to be edited as I go along if necessary):
1. To post a Cook Most of the Book - Vegan with a Vengeance post once a week about the recipes I've cooked the week before. Unless I don't.
2. Ingredient substitutions or omissions as needed (unable to find, Scott won't eat, etc). However, all recipes will stay vegan.
3. Most of the Book - I am currently dieting and trying to lose weight, not gain it. Therefore as much as it pains me, I will not be making all the desserts in the book. I will make some though.

Yay! I'm strangely excited right now, even though I started this last week. OK, so I've got 3 dishes to share with you. Here we go:



______________________________________________


Brooklyn Pad Thai (entrees, pg 180)

Isa says: "Is this authentic? Most assuredly not, but it does taste a lot like the Pad Thai served every two feet here in Brooklyn"

Sara says: "Holy crap. Get me a ticket to Brooklyn."


I could not have picked a better recipe to start with, I'm sure. I've had Pad Thai a couple of times before, but this blew them all out of the water. What I don't like about Pad Thai (scrambled egg, shrimp) is not here obviously, so all you are left with is amazing, amazing goodness.

What I did differently: Instead of cutting the tofu into cubes, I crumbled it (Scott likes his tofu in little pieces). I also omitted the peanuts, because I forgot to buy them.

What I'll do differently next time: Cut back on the chile sauce. It was too spicy. I was originally going to use half the amount listed, figuring that we could always add more to our plates if we wanted. Scott insisted on using the full amount but it was too much for us.

This is my new most favorite dish ever.


Homemade Gnocchi (pizzas and pastas, pg 138)

Isa says: "There is no substitute, well, I should say, no good substitute for good homemade pastas."

Sara says: "Hmmmmm."


I'd only had gnocchi once before in my life, and I hated it. Then last month we went out for dinner at a really nice restaurant and Scott's meal came with a few sauteed gnocci. I tried one and it was really good. So when I saw this recipe I thought I should give them another chance.


They were so easy to make, it took no time at all. And it was pretty fun.

What I did differently: Nothing. We made the herbed variation. We didn't have any fresh herbs as this was a spur of the moment meal. We used dried and Scott for some reason pulverized them so they weren't visible in the dough.

What I'll do differently next time: Nothing. They were good, but I don't think I'm a gnocchi person. I was done after about 4 of them and this recipe made a huge amount. I'd play around with them as an appetizer, but I couldn't eat them as a meal. These were better than the ones I hated from 10 years ago, but not as good as the fried ones from last month.


Roasted Applesauce (sides, pg 122)

Isa says: "Serve it alongside potato pancakes .....or any time you think "This is good, but it could use some applesauce"."

Sara says: "Yum."

As I threw the apples in the oven to roast, I realized I've made this recipe before. But that's fine, it's damn good applesauce. I don't really care for applesauce as a condiment to savory dishes; I like it for dessert, or for breakfast. We ate the whole batch in 3 days.

What I did differently: Nothing.

What I'll do differently next time: Make more and not share with Scott.

Cook Most of the Book - Vegan With a Vengeance

In January I said that I wanted to do more experimenting in the kitchen, trying new recipes and ingredients. How's it going? Eh.

I've been feeling like I'm in a food rut the past couple of months and I only make new things for challenges and the rest of the time it's the same old, same old. Not what I vowed at the beginning of the year!

For some reason I seem to do better at experimenting if I've got some kind of theme. So last week as I was flipping through a cookbook I decided to challenge myself to cook more from my cookbooks and try recipes I've been meaning to for a long time. I'm starting by cooking my way through most of Vegan with a Vengeance.

Yes, it's been done before. And yes, it's currently being done better. But this is my blog and if I want to have a go, if it will get me out of my rut and back to having fun in the kitchen then so be it.

Here are my rules (to be edited as I go along if necessary):
1. To post a Cook Most of the Book - Vegan with a Vengeance post once a week about the recipes I've cooked the week before. Unless I don't.
2. Ingredient substitutions or omissions as needed (unable to find, Scott won't eat, etc). However, all recipes will stay vegan.
3. Most of the Book - I am currently dieting and trying to lose weight, not gain it. Therefore as much as it pains me, I will not be making all the desserts in the book. I will make some though.

Yay! I'm strangely excited right now, even though I started this last week. OK, so I've got 3 dishes to share with you. Here we go:



______________________________________________


Brooklyn Pad Thai (entrees, pg 180)

Isa says: "Is this authentic? Most assuredly not, but it does taste a lot like the Pad Thai served every two feet here in Brooklyn"

Sara says: "Holy crap. Get me a ticket to Brooklyn."


I could not have picked a better recipe to start with, I'm sure. I've had Pad Thai a couple of times before, but this blew them all out of the water. What I don't like about Pad Thai (scrambled egg, shrimp) is not here obviously, so all you are left with is amazing, amazing goodness.

What I did differently: Instead of cutting the tofu into cubes, I crumbled it (Scott likes his tofu in little pieces). I also omitted the peanuts, because I forgot to buy them.

What I'll do differently next time: Cut back on the chile sauce. It was too spicy. I was originally going to use half the amount listed, figuring that we could always add more to our plates if we wanted. Scott insisted on using the full amount but it was too much for us.

This is my new most favorite dish ever.


Homemade Gnocchi (pizzas and pastas, pg 138)

Isa says: "There is no substitute, well, I should say, no good substitute for good homemade pastas."

Sara says: "Hmmmmm."


I'd only had gnocchi once before in my life, and I hated it. Then last month we went out for dinner at a really nice restaurant and Scott's meal came with a few sauteed gnocci. I tried one and it was really good. So when I saw this recipe I thought I should give them another chance.


They were so easy to make, it took no time at all. And it was pretty fun.

What I did differently: Nothing. We made the herbed variation. We didn't have any fresh herbs as this was a spur of the moment meal. We used dried and Scott for some reason pulverized them so they weren't visible in the dough.

What I'll do differently next time: Nothing. They were good, but I don't think I'm a gnocchi person. I was done after about 4 of them and this recipe made a huge amount. I'd play around with them as an appetizer, but I couldn't eat them as a meal. These were better than the ones I hated from 10 years ago, but not as good as the fried ones from last month.


Roasted Applesauce (sides, pg 122)

Isa says: "Serve it alongside potato pancakes .....or any time you think "This is good, but it could use some applesauce"."

Sara says: "Yum."

As I threw the apples in the oven to roast, I realized I've made this recipe before. But that's fine, it's damn good applesauce. I don't really care for applesauce as a condiment to savory dishes; I like it for dessert, or for breakfast. We ate the whole batch in 3 days.

What I did differently: Nothing.

What I'll do differently next time: Make more and not share with Scott.