So, I had really been feeling the need for a new cookbook. I felt completely uninspired, and was having trouble coming up with new, fun, and healthy stuff to make. I went to every bookstore in town looking for Eat, Drink and Be Vegan. Carrie makes lots of amazing-looking recipes from that book, so I really wanted it. Couldn't find it. Checked amazon.com. It doesn't even ship until mid-February! So, I bought Veganomicon. It's the new cookbook by Isa Moskowitz, the author of my much-used VWaV. On Saturday evening, Sleek and I invited our friends, Olives and G2thelow, over for dinner. I decided to try the chickpea cutlets from Veganomicon. I have heard people raving about these all over the freaking internet. Well, I wasn't disappointed. They were INSANE! I served them with a mustard caper sauce, which is also from the new cookbook. These will be a staple around here. I can promise you that. We had some twice-baked potatoes and roasted asparagus to go with them. Olives made a pan of brownies for dessert. I only ate three! After dinner, Olives and I went to see the movie Juno, which was an awesome movie.
Now, backtrack to Friday evening. I decided to try the baked bbq tofu, also from Veganomicon. Well, let me just tell you...I'll never buy bbq sauce in a bottle again. The recipe in V-con is very easy, with ingredients that I always have on hand. It was just so good. Much better than the pre-made stuff. I had my tofu on a big salad, topped with some garlic oven-fries and a southwest ranch dressing that I made by mixing a little bbq sauce with regular ranch dressing. It was off-the-hook!
3 comments:
Don't tell me V-con is good, I can't afford another cookbook at the moment, and none of our local libraries carry it yet.
I've been wondering about those chickpea cutlets. Someone on MDC posted a link to the recipe, and I've been eyeing it, but it's got the damn soy sauce in it, and we are on a total soy elimination at the moment......that's why I haven't made Dreena's chickpea patties again :(
Those look great. When I was working in Souther California, the chef made something similar. He also made spicy black bean ones that were still a cutlet but you ate them more as bunless burger with sour cream and salsa. So good...
carrie: I bet you could just use some extra broth to replace the soy sauce. I honestly can't imagine you'd be able to tell the difference.
IF: Oh, yum. I may have to try to improvise something like that!
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