Sunday, April 12, 2015

Recipe Round-Up: Vegan With A Vengeance

VWAV is another book that has a new edition coming out soon. My original edition is much loved, though there is still so much I need to make!

Tempeh Reuben with Baked Cajun French Fries: I have only had a few reubens in my life, all made by me (I'm coming for you in June, Chicago Diner!). I halved the recipe for the tempeh and marinade, which after 6 hour of marinating had sucked it all up and made enough four four sandwiches. Because I am not a raw onion fan, I used scallion for the dressing. I could not find pumpernickel bread anywhere, so I used sourdough. I also added a slice of Daiya swiss cheese, which is my favourite Daiya. The baked fries were delicious, crunchy and golden. A perfect side.
Rating: Reuben :), Fries :)

Tempeh Reuben; Baked Cajun French Fries


Scrambled Tofu: A quick and easy tofu scramble is always a welcome recipe. Onion, mushrooms and carrot are added to the tofu with Isa's special spice blend.
Rating: :)

Scrambled Tofu


Tempeh with White Beans Sausage Patties: These tender patties have a yummy and smoky taste, they are great on sandwiches or as a breakfast side. They also freeze and defrost well.
Rating: :)

Tempeh with White Bean Sausage Patties


Breakfast Veggie Chorizo: TVP-based chorizo is always satisfying. I used less chili powder, and next time would use a bit less sugar as it was a little sweet. I served it here as part of a burrito filling.
Rating: :)

Breakfast Veggie Chorizo


Beet, Barley and Black Soybean Soup with 'Pumpernickel' Croutons: I can't find pumpernickel that isn't those super thin things, so I used sour dough for the croutons instead. This is a very pretty and satisfying soup, just don't panic the next day! Remember the beets.
Rating: :)

Beet, Barley, and Blackbean Soybean Soup with Pumpernickel Croutons


White Bean and Roasted Garlic Soup: I made a half serve of this very simple soup and got this lunch-sized mug bowl serving. It had a whole head of roasted garlic in it, which was awesome. I just used a stick blender to blend it all smooth rather than putting it in a food processor.
Rating: :)

White Bean and Roasted Garlic Soup


Chickpea-Hijiki Salad Sammiches: I wasn't able to find hijiki for this, so I used arame which I snipped into little pieces once I had soaked it. The seaweed gives a great flavour as well as adding to the texture, making this a special sandwich filling. Here I made a chickpea-hijiki grilled cheese sandwich, which was awesome.
Rating: :)

Chickpea-Hijiki Salad Sammiches


Garlicky Kale with Tahini Dressing: Lots and lots of garlic with lots and lots of kale. Topped with a delicious tahini dressing. Without the water, the dressing is super thick.
Rating: :)

Garlicky Kale with Tahini Dressing


Fettuccini Alfreda with Italian Marinated Tofu: The fettuccine is coated in a rich sauce, made with pine nuts and nutritional yeast. I always like to use spinach fettuccini. The Italian tofu is a great side, and becomes wonderful and chewy with baking.
Rating: Fettuccine :), Tofu :)

Fettuccini Alfreda; Italian Marinated Tofu


BBQ Pomegranate Tofu and Coconut Rice: I found a little pot of pre-removed pomegranate seeds at the supermarket, so being lazy I thought I may as well try them out before committing to removing them from an actual pomegranate. This is a great, tangy BBQ sauce that would be great anywhere. The pomegranate seeds themselves were OK, but I wasn't overwhelmed with desire. I have made the coconut rice several times now, and it is so good.
Rating: Tofu :), Rice :)

BBQ Pomegranate Tofu


Cute Kitty Photo of the Post

Sahara


Sahara is looking very pretty!

8 comments:

  1. I love this book, but I have't cooked from it in ages - distracted by newer cookbooks! My copy is falling apart, so that's a great reason to buy the new edition :)

    ReplyDelete
  2. I have such a soft spot for VWAV! It was one of the first books I bought when I went vegan, and it totally mapped out the vegan landscape for me. That was the first tofu scramble I ever made, I remember making batch after batch of those tempeh sausage patties, and of course, the reuben too. It was with that book that I learned how to de-glaze a pan for the first time. That book is very well loved, and it's one I can't imagine parting with, even though it has probably been years since I've used it. (There are so many new books coming out all the time, it's easy for old ones to fall off the radar.) It was fun seeing all of the things you've made from it!!

    ReplyDelete
  3. I should go back to VWaV...I feel like it's been ages! It was the first vegan cookbook I remember buying too. And hold up...daiya SLICES? In Australia?!

    ReplyDelete
  4. That's a classic! The Chickpea-Hijiki Salad Sammiches look so yummy to me, and I'm not even really into the seafoody stuff.

    The fettuccine with the tofu looks like my kind of dinner. Give me creamy pasta sauces over tomato-based sauces any day!

    Sahara is looking very pretty indeed! I love her white "smile". Kind of like The Joker, but cute and sweet instead of creepy :D

    ReplyDelete
  5. I learned recently that there would be a special 10 year anniversary edition of VWAV and that's the perfect excuse for me to get that important book. I'm not really familiar with the recipes it features, but your post is very promising.

    ReplyDelete
  6. Mia - Mine is falling a part a little as well, very splattered as well! ;)

    Cadry - I am constantly distracted by new cookbooks! I have to keep remembering to go back to my old favourites.

    LittleVeganBear - Sorry, I bought those slices back with me from the US on my last trip there.

    River - Creamy pasta sauces are awesome. Sahara is the cutest Joker ever. Batman would be putty in her adorably cute paws.

    Babette - I definitely recommend getting it!

    ReplyDelete
  7. My first vegan cookbook too! It's falling apart and I still use it loads. For once I've actually made a lot of the things in one of your round up posts :)

    ReplyDelete