- Tridoshic Vegetable Curry (The Ayurvedic Cookbook)
- Vegetable Barley Soup (Laurel's Kitchen)
- I used vegetable broth rather than stock, which made the soup much heavier and stew-like, much to my discontent. Also, the addition of the barley made it seem thicker than I would have liked.
- Ginger Tea Stirfry (Self Magazine)
- Super fast and super good.
- Chocolate Chip Cookies (The Joy of Vegan Baking)
- I made two separate batches, the first one of which turned out very well; the cookies were perfectly thick while still gooey and soft on the inside. But the second batch, which was made in a somewhat foreign and newer oven, were dissapointingly flat.
- Tamari Tofu Scramble (Get Ripe)
- I usually make tofu scrambles with a heap of vegetables and salsa, but I was suprised at how much I liked this scramble made with nothing more than a few spices!
- Eggplant Curry (The New Moosewood Cookbook)
- Really excellent, especially since it was only the second time in my life I'd eaten eggplant.
- Wolffie's Cocoa Cake with Chocolate Peanut Butter Frosting (La Dolce Vegan!)
- I accomplished my ultimate goal of satisfying a carnivore - my dear father - with this vegan chocolate cake. It was also the first cake I've ever made all by myself. Next time I'd like to try sprinkling graham cracker crumbs on top for a more interesting texture.
- Berry Coffee Cake (The Glad Cow Cookbook)
- Cauliflower Eggplant Curry (Laurel's Kitchen)
- This was kind of a disaster. I'm honestly beginning to lose my faith in my Laurel's Kitchen cookbook. Come to think of it, I'm not entirely sure that I've made a single recipe from that book which I've been completely satisfied with.
- Raspberry-Chocolate Chip Blondie Bars (Vegan With A Vengeance)
- Really, really dense and fantastic. They tasted like big chocolate chip cookie dough brownies covered in raspberries and more chocolate chips!
- Fried Rice with Edamame, Scallions & Tofu (The Food You Crave with Ellie Krieger)
- Not necessarily as flavorful as my favorite ginger tea stirfry, but I always love a good fried rice and was particularly impressed with the soft, interesting texture provided by the scrambled eggs and tofu.
- Utterly Peanut Butter Bars
- Made from a recipe on the back of a C&H sugar box, usually a recipe for disaster, yet these turned out really great. Rich and crunchy and peanut butter-laden in every conceivable way.
- Seitanic Red & White Bean Jambalaya (Veganomicon)
- I had no idea what to expect considering I'd never eaten, let alone made, jambalaya before. Yet despite my inexperience, I was pleasantly surprised by the results. After baking it in the oven, the rice absorbed most of the liquid and it turned out as more of a rice dish then a stew, but it was still fantastic (and I have plenty of leftovers!)
- Vegan Spritz Cookies
- Eh, these turned out alright. The end result was a bit underwhelming, and I suppose I was expecting the cookie press to make them somewhat larger than bite-size, but with a few adjustments, they'd probably work out next time.
- Macaroni and Four Cheeses (The Food You Crave with Ellie Krieger)
- Not nearly as gooey-cheesy as I would have liked, but the squash was a particularly interesting addition.
- Chocolate Chip Bars (Vive Le Vegan!)
- They turned out much more cake-like than bar-like, which is a little dissapointing since I was very much in the mood for something blondie-esque. Besides that, they tasted good, and were helped by my addition of some turbinado sugar and dagoba chocolate chunks sprinkled on top.
- Gypsy Soup (The New Moosewood Cookbook)
- I accidentally put about twice as much cayenne pepper in as was necessary, but the soup's near sweat-inducing spiciness actually seemed to fit the overall gypsy theme.
- Chocolate-chocolate chip pancakes (Vegan With A Vengeance)
- I used half whole wheat pastry flour rather than all-purpose, which caused the pancakes to turn out a little more grainy than I intended.
- Classic blondies (The Post Punk Kitchen)
- Tridoshic Dal (The Ayurvedic Cookbook)
aug 30 2008 ∞
feb 9 2010 +
feb 9 2010 +