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Veganomicon? - Page 13

post #241 of 305
Have any of you made the saffron garlic rice with brown rice? What alterations do I need to make?

And how the heck did this thread get on the 2nd page??
post #242 of 305
i'm getting so hungry reading this thread! i made the pumpkin muffins from the website tonight (with added choc chips & crystallized ginger ) and have been reading the cookbook over & over again.

we're very much an omni family but we're working on eating less meat & dairy. the goal right now is 1 official meal a week that's veg.

i've had a beast of a time finding nutritional yeast flakes. i finally found some yesterday & bought a small amount b/c i wasn't sure about it. but, they had a bowl of popcorn made with it at the register and YUM!!!!

i'll sub to this thread
post #243 of 305
Quote:
Originally Posted by Petersmamma View Post
Have any of you made the saffron garlic rice with brown rice? What alterations do I need to make?

And how the heck did this thread get on the 2nd page??
I haven't made it with brown rice, but I think you easily could. I would just do it the same as the recipe says, but use the liquid/rice proportions that you usually use with the brown rice. So, if I was doing it with brown, I'd use two cups of liquid and one cup of rice. I'd probably add some extra saffron and garlic with the increased amount of liquid. Just cook for the same amount of time you usually cook your brown rice.
post #244 of 305
Quote:
Originally Posted by Doodlebugsmom View Post
I haven't made it with brown rice, but I think you easily could. I would just do it the same as the recipe says, but use the liquid/rice proportions that you usually use with the brown rice. So, if I was doing it with brown, I'd use two cups of liquid and one cup of rice. I'd probably add some extra saffron and garlic with the increased amount of liquid. Just cook for the same amount of time you usually cook your brown rice.
So, I made this with brown rice and didn't change anything, and it turned out ok, but it wasn't amazing like some people here have claimed. I wonder if it is because I didn't up the liquid, garlic, saffron....It was completely cooked, FWIW, but just not that awesome. Any other tips?

I made the chickpea cutlets, yum! I baked them, and I can't imagine frying them, since they are pretty heavy as is! I made the mustard sauce with them, and I really like sauce. It looked really nice, and I love how it tasted!

I also made (I was on a Vcon kick this weekend!) the Orange-Cranberry-Nut bread and WOWZA! That's some good bread! I love the sweet tangy taste, and the amount of walnuts is just perfect. Yum!
post #245 of 305
I made the Snobby Joe's tonight - they were good, but I feel like I need to tweak the recipe or something, they were just a tad bit off. I also made the Jelly Donut Cupcakes today, and they are pretty good, even considering that I am a terrible baker!
post #246 of 305
Quote:
Originally Posted by Petersmamma View Post
So, I made this with brown rice and didn't change anything, and it turned out ok, but it wasn't amazing like some people here have claimed. I wonder if it is because I didn't up the liquid, garlic, saffron....It was completely cooked, FWIW, but just not that awesome. Any other tips?
I don't know that I would think it was amazing if I ate it plain. I had it with the Chickpeas Romesco over it, and the two complemented each other really well. Did you serve anything over it?

Oh, and the Chickpeas Romesco recipe looks a little complicated, but it's really easy and comes together quickly.
post #247 of 305
Quote:
Originally Posted by Doodlebugsmom View Post
I don't know that I would think it was amazing if I ate it plain. I had it with the Chickpeas Romesco over it, and the two complemented each other really well. Did you serve anything over it?

Oh, and the Chickpeas Romesco recipe looks a little complicated, but it's really easy and comes together quickly.
Maybe that's the problem! We just had it as a side dish.

But other people here have mentioned eating it out of the pan! So I was expecting it to be like those Lemony Potatoes, which I could NOT stop eating!
post #248 of 305
I'm one of the one's who loves it! I could quite happily eat it out of the pan. We eat it as a side dish and also it goes really well with the Tamarind Lentils. Maybe the brown rice was the problem? I can't really answer that because I've only ever made it with white, but the saffron mostly only gives the rice colour I think (so you probably don't need it so much with brown). Brown rice has a totally different texture too (but you already knew that :P) Maybe though, it's just not your thing?
post #249 of 305
Ok, I'm only on page 9 of reviewing this thread, but I just had to say...

Tonight we had chickpea cutlets (the bomb!), the mashed potatoes with roasted garlic, and garam masala roasted brussels sprouts. OMG. OMG. OMG. The brussels sprouts were like buttah. Seriously, they melt in your mouth. You must must make them! I've always been kind of "eh" about brussels preiviously - they were ok, I could take them or leave them. I'm pretty sure this recipe could convert anyone to a full on lover of the tiny cabbage.

I also made the curried carrot dip to bring to a playdate today and it was a BIG hit with the moms and some of the kids. Really easy and yummy.
post #250 of 305
I am so glad all you guys like this book so much. I ordered it off of amazon and i cant wait to get it. It should be here tomorrow i am taking notes so i know what to try first.
post #251 of 305
I just ordered it, too...
post #252 of 305
I have a question about the chickpea cutlets (and the chickpea gravy!).

I have a huge issue with the texture of chickpeas, but I keep seeing all of these rave reviews for the chickpea cutlets and the chickpea gravy, and I want to try them. Do they have the normal grainy chickpea texture to them? Because if so, I can't eat them.
post #253 of 305
LAB the texture is somewhat grainy but not really like chickpea grainy - more like seitan grainy. It also depends how much you mash up the chickpeas, I love them so I leave a few not so crushed but you could crush yours more.

The chickpea gravy you might be OK with if you really pureed it - again mine still has some whole-ish chickpeas in it, but you could do yours different.
post #254 of 305
Ok, another great meal from Veganomicon! This morning before we left for the gym for workouts and dance lessons, we all prepared our lunch so it would be ready and waiting for us when we were through. We came home to delicious Chickpeas Romesco and Garlic-Saffron Rice. Both are sooooo good! I thought maybe I had browned the garlic a little too vigorously for both dishes, but they were both outstanding. DH even said that he wanted this to be part of our regular rotation. And the toddler ate a ton of both.
post #255 of 305
Question: I have some leeks in the fridge and wanted to make the Leek Cassoulet with Biscuits sometime soon. How important are the potatoes to the recipe? I don't have any on hand and I'm getting some on Wednesday from my door-to-door organics box, but I don't know if I can wait that long. Any suggestions from makers of this recipe?
post #256 of 305
The potatoes def add a creaminess and substance to the recipe. Maybe you could sub some other root veg or just more veggies in general would probably be good.
post #257 of 305
Just wanted to say that PETA is giving away a copy of Veganomicon
http://www.goveg.com/veganomicon_con...c=weekly_enews
post #258 of 305
Quote:
Originally Posted by phreedom View Post
I'm in the process of making the Pineapple-cashew Quinoa Stirfry. I love that sort of stuff...but my husband not so much. He'll probably complain it's not "filling" enough. So I'm gonna make him some teriyaki chicken to go with it but there are some recipes in there I think he will like alot.

Next ones on my list are the Chickpea cutlets and Mediterranean style baked limas.
We made this(Pineapple-cashew Quinoa Stirfry) tonight and it was de-lish.
post #259 of 305
I just got this book and can't wait to try out some recipes but my pantry is bare. Were going shopping tomorrow

Anywho, I did have stuff on hand to bake the chocolate raspberry cookies. They came out really good and my kids loved them. I did make 2 substitutions though based on what I had on hand: I used organic strawberry jelly instead of raspberry preserves and I used more vanilla extract instead of almond extract.

I really want to make the Snobby Joes
post #260 of 305
So out of all the recipes I've made I LOVE the samosa stuffed potato. Holy smokes they really are the sh*t! I added a little veganaise to the mashed potatoes along with a splash of soy milk. Yeah!!!!!
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