vegan cookbook review

All posts tagged vegan cookbook review

More Peas, Thank You’s Tempeh Stroganoff

Published April 6, 2013 by Vegan Derby Cat Party

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I’ve been doing the amazon vine program for several years now, but have kind of been slacking for some time. It’s a program where they give their top reviewers (All of those reviews I wrote about kitchen utensils and cookbooks eventually paid off!) the chance to try products for free, as trade for reviewing them. It’s actually a big part of the reason I went vegan, if you want to know the truth. Some of the first selections I made were Alicia Silverstone’s The Kind Diet and Why We Love Dogs, Eat Pigs, and Wear Cows (which btw, was so graphic, I couldn’t even finish, and am still haunted by) back when I was thinking about going vegetarian again. I ended up going vegan instead, and staying vegan as a result!

The offerings are usually very book heavy, but I hadn’t seen a cookbook I was interested in for a long time. When I saw a vegetarian book, I got excited and figured I could veganize the recipes easily, and could use a kick in the butt to get cooking again.

Since I left my giant kitchen a year ago, and moved into smaller apartments in Fort Lauderdale and Seattle, my previous zest for cooking had diminished proportionately with my diminished counter space. Sure it’s not as bad as cooking in that tiny studio in Brooklyn, but it’s less than ideal. Unfortunately, that’s just city life, no matter what city you’re in, or at least it is in my price range!

Now onto the book…

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Turns out more peas, thank you is already a vegan cookbook, with no help from me. Sure she does offer the organic, ovo-lacto vegetarian option as well, but they’re written vegan first. I was so excited about my good luck! It also turns out that this book is a sequel to her peas, and thank you volume, and that she writes a blog over at peasandthankyou.com, if you want to check out some of her recipes and writing style.

I started out by reading the entire book back to front (I also read magazines in this fashion) and dog earring all of the things that sounded good, whilst reading out titles to Thomas. Happily, I dog eared most of the book. The recipes sounded good, and were generally not too fussy, which I appreciate these days. I attribute that to her whole mother of two craziness thing that she writes about so often in her intros. I will also say this, I’m so used to anecdotes from the friends that I have that now have kids, that even this was okay. It’s most of the book, but at least it’s usually humorous, and sometimes even a little snarky!

The Tempeh Stroganoff was the first recipe I made, by Thomas’ request…

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I chose to chop the onions in the food processor, because for some reason I really can’t stand chopping onions anymore. I end up burning and crying so much that I have to leave the kitchen and flush my eyes out with water repeatedly. (Though I think these bagged onions I bought from WF twice now are especially bad!) That being said, I chose to pulse the tempeh into crumbles in there as well instead of grating it as called for in the recipe. I highly recommend doing both of these things for convenience & as a time saver. Besides that, I followed the recipe exactly.

Results:

Easy, filling, delicious! I had never had Beef Stroganoff before, so I didn’t have much to compare to, but Thomas said it was pretty similar. I thought it was great, and had the pleasure of eating the leftovers for lunch the next day. The depth of flavor she achieved in this fairly simple meal left me excited and motivated to keep on cooking from her book. Expect to see more reviews of her recipes in the coming days. 🙂

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Angelica Home Kitchen’s Three Bean Chili w/ Seitan

Published September 18, 2011 by Vegan Derby Cat Party

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Next on my list of things to try from the Angelica Kitchen cookbook was the Three Bean Chili w/Seitan, pg. 98. Black beans, kidney beans, green lentils and seitan give the chili its variety of flavors and protein punch. Dried ancho pepper, chipotle peppers (I put in 3 instead of just two, and left the seeds in for extra heat) and sun-dried tomatoes make up the base of the sauce without any chili powder at all. At the restaurant, they serve it with a huge piece of the Southern-Style Cornbread, pg. 158, so I made sure to cook a batch in a skillet while it simmered away. I ended up using all of the cooking water from the beans for the chili and it was still pretty thick, so I simmered it covered for almost all of the time. I thought it could use a little sweetness, and added about a teaspoon of tomato paste, but I could have used more. Once served, the sweetness of the cornbread provided a nice contrast.

3 kinds of legumes, ready to boil & soak

sun-dried tomatoes & chiles getting hydrated

I used about 1/4 - 1/3 of this double batch of seitan i made a couple of days ahead

ground to the perfect consistency

simmer begin

cornbread makes everything better!

all. together. now!

Veggie Burgers Every Which Way

Published December 18, 2010 by Vegan Derby Cat Party

Mary & Bobby invited me over the other night to help them decorate their christmas tree, and spoiled me with some yummy homemade vegan burgers and sweet potato fries. These are both from the book Veggie Burgers Every Which Way; a book I had already read great reviews for [at some point] on line. They were able to score this for cheap at a closing Border’s bookstore, so you may want to check that out if you have one near you. The recipes are not all vegan, but are easily made so with simple egg substitution, and they even tell you how at the beginning of the book, in case you don’t already know.

Pictured above are the cumin-spiked sweet potato fries & the chipotle black bean burgers. They were super tasty! Bobby and I agreed that a little wheat gluten flour added to the burgers would get them to hold together a little bit better. They also made the quick-pickled red onions as a topping, which  was a nice touch.

: )

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