Comments on: Veganomicon — Smokey Grilled Tempeh and Cheater Baked Beans

By: Lane

Lane — Thu, 14 Aug 2008 05:38:52 +0000

Hi Clifton,
We have subsequently tried the chickpea cutlets. They are now a staple in our house. Jane actually doubles the batch and we have it for dinner 2 nights in a row, plus lunch. I like them cold on a sandwich.
I haven’t cared for their tempeh recipes. Perhaps, I don’t care for tempeh all that much, although I have enjoyed it in the vegan restaurants where I’ve tried it. As for banana bread… There’s a great recipe in the Joy of Vegan Baking for banana muffins (easy enough to turn into bread).
I agree that the cookbook has a lot of value. Many people rave about it, and the variety of dishes certainly proves that going vegan doesn’t mean your stuck with salads. It’s just not my favorite cookbook. The chickpea cutlets are worth the price though!!! But different strokes.

By: Clifton

Clifton — Mon, 11 Aug 2008 17:06:18 +0000

My neighbor and I just made a few things from Veganomicon last night. The chickpea cutlets are well worth trying. I brought one in for lunch today that I cooked last night, so I’ll get to see how well they reheat. We also made the hot sauce glazed tempeh, which is unbelievable. It’s probably the most filling and satisfying vegan food I’ve had, and it’s really fast to make. The low fat banana bread (which we made as muffins) is not quite as good as my grandmother’s non vegan banana bread, but all my co workers thought it was great, and so did I.

The recipes from this book are great examples to show to omnivores how silly it is to think of eating vegan as a sacrifice. The food from this book reinforces my faith in veganism even more.

By: Lane

Lane — Wed, 23 Apr 2008 21:58:25 +0000

Hi Rueth,

I have three words for you: Inter Library Loan. We always try to borrow a book before buying it. This way you can gauge for yourself whether it’s worth it.

Jane and I believe strongly, that you do the best you can. If you can’t get ingredients or it’s too expensive sub out for something else. Also, where do you draw your lines as a vegan… We use honey, so if you are comfortable including that in your diet, you can sub it for Agave Nectar.

I’d certainly ask the grocery store to carry tofu! It can’t hurt. All you can waste is your breath.

Here’s a great recipe site to try: Fat Free Vegan. Susan has got tons of recipes on line for free. You might want to look thru her offerings and see if there’s something for you.

By: Rueth

Rueth — Wed, 23 Apr 2008 07:31:28 +0000

Would this be a good book to buy if you can’t get any special vegan ingredients? They sell soy milk locally and that’s about it, so forget anything with tofu, agarve nectar or anything similar!!
I hate spendinng hours in the kitchen, so that’s an important consideration for me too…
Could anyone recommend a book to get sent out here?

By: Lane

Lane — Tue, 25 Mar 2008 04:34:23 +0000

Hi June,
That sounds wonderful.
We had the same reaction to the ricotta recipe in the Real Food Daily Cookbook. I’ll have to get Jane to try a comparison of the two side by side.
Anyway, if it’s close, it would certainly work well in a lasagna.

By: june

june — Mon, 24 Mar 2008 01:42:54 +0000

I made the Pumpkin Baked Ziti tonight and absolutely loved it! I even took it a step further and made it wheat free by using rice pasta instead.

I let my husband have a taste of the ‘ricotta’ and his initial response was “that really doesn’t have any cheese in it?” The ricotta recipe alone is a great one to try. It seems like it would work great in a lasagna.

By: Lane

Lane — Mon, 10 Mar 2008 03:53:38 +0000

Thanks for sharing. Jane was happy to have this. She’s looking into what she’s going to incorporate into her rotation. We will definitely try the soup and tofu recipes you recommend.

Thanks for the compliment on the blog. We’re glad you’re finding it helpful!

By: SeitanSaidDance

SeitanSaidDance — Mon, 10 Mar 2008 03:16:24 +0000

My list:

Salads and Dressings
Corn and Edamame-Sesame Salad

Mix and Match
Vegetables
Sauteed Collards
Sauteed Spinach and Tomatoes
Escarole with Capers and White Beans
Rutabaga Puree
Roasted Portobellos

Grains
Soft Poppy-Seed Polenta (when prepared “soft”, the Broccoli Polenta is just about as fast)

Tofu, Tempeh and Seitan
* Basic Broiled Tofu

Soups
* Tomato-Rice Soup with Roasted Garlic and Navy Beans
Creamy Tomato Soup

One-Pot Meals and Stove-Top Specialties
Plantain and Pinto Stew with Parsnip Chips

Sauces and Fillings
Marinara Sauce and Variations
Salsa Verde
5-Minute Mango Chutney
Tropical Avocado Salsa Fresca
Cranberry-Chile Dipping Sauce

Hope that helps! I really like your blog, by the way. I’m pretty new to veganism and find it very informative.

* I love it so much I could eat it every day.

By: Lane

Lane — Fri, 07 Mar 2008 08:54:31 +0000

You all are making my mouth water with the thoughts of excellent curry and muffins and po’ boys. I hope Jane tries them all soon (oh Jane…)

Sat, I love that comment about your nephew choosing the chickpea cutlets over hot dogs.

SSD – I like the idea of the emergency cookery list. What do you have on there? Sounds like a good thing to have on hand.

By: SeitanSaidDance

SeitanSaidDance — Thu, 06 Mar 2008 18:15:32 +0000

Veganomicon is my favorite cookbook too. I’ve loved everything I’ve made from it and it’s all been well received by my non-vegan friends and family. Have you tried the curry? It tasted so good I couldn’t believe it came out of my kitchen (I’m not much of a cook). Some of the recipes are pretty time consuming, but everything I’ve tried has been easy, even if it took a long time. The icons that indicate a recipe will take under 45 minutes to make are almost always accurate, though. I actually keep a list of all the recipes that are regular supermarket friendly, low fat and take under 45 minutes to make handy for emergency cookery.