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3 reviews for:
Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
Joanne Stepaniak, Suzanne Havala Hobbs
3.63 AVERAGE
3 reviews for:
Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
Joanne Stepaniak, Suzanne Havala Hobbs
3.63 AVERAGE
Learning how to cook properly w/ all kinds of ingredients. I use this book all the time.
I love pictures in my cookbooks so Vegan Vittles loses points for that but it has some great staple recipes in it that I find myself using over and over like buttermilk biscuits and homemade seitan. Most stuff in this book is pretty basic so it is easy to play around with and Stepaniak provides a few variations at the end of almost every one.
I bought this book on our trip to Oregon this summer, but I haven't read through all of it yet. I had to wait until I bought nutritional yeast, a prominent ingredient in many dishes, before I could entertain the idea of cooking anything. I *still* haven't read through, because I am holding off on buying tahini, another recipe superstar. So here is what I have so far:
I skipped the "propaganda" section; I already know my reasons for leaning toward veganism, and I prefer my cookbooks with just recipes (and perhaps more accessible to everyone that way). The 1984 language suggestion boxes (with animal-free remakes such as, "Instead of 'It's no use crying over spilled milk', use 'It's no use weeping over burnt toast'") I could do without. Factory farm animal cruelty is a completely different ballgame than using a cow in some centuries-old folk saying, and really? It is doing nothing to ease the stereotype of vegans as self-righteous douches. Nothing.
ANYWAY! Homemade seitan recipe works very well! I used it cubed in a stroganoff-type dish, and cut into strips in a stir fry, where it was very very awesome.
Tofu bacon has some good seasoning, but I am guessing that the degree to which this dish is reminiscent of pig bacon is directly proportionate to the length of time since you have last eaten pig bacon. For me, it's been a while, so I was pleased. I made a tBLT & I was happy.
Better burgers are great, although they tend to be more more "bready" and less "meaty". Still, easy enough to make & were fine in both a pasta & red sauce dish and in a meatball sub.
Barbecue-style braised short ribs were impressive, and the sauce is awesome. I rarely like cooked carrots, and I liked these carrots.
I guess I'll have to report back about anything that's not a mock meat.
I skipped the "propaganda" section; I already know my reasons for leaning toward veganism, and I prefer my cookbooks with just recipes (and perhaps more accessible to everyone that way). The 1984 language suggestion boxes (with animal-free remakes such as, "Instead of 'It's no use crying over spilled milk', use 'It's no use weeping over burnt toast'") I could do without. Factory farm animal cruelty is a completely different ballgame than using a cow in some centuries-old folk saying, and really? It is doing nothing to ease the stereotype of vegans as self-righteous douches. Nothing.
ANYWAY! Homemade seitan recipe works very well! I used it cubed in a stroganoff-type dish, and cut into strips in a stir fry, where it was very very awesome.
Tofu bacon has some good seasoning, but I am guessing that the degree to which this dish is reminiscent of pig bacon is directly proportionate to the length of time since you have last eaten pig bacon. For me, it's been a while, so I was pleased. I made a tBLT & I was happy.
Better burgers are great, although they tend to be more more "bready" and less "meaty". Still, easy enough to make & were fine in both a pasta & red sauce dish and in a meatball sub.
Barbecue-style braised short ribs were impressive, and the sauce is awesome. I rarely like cooked carrots, and I liked these carrots.
I guess I'll have to report back about anything that's not a mock meat.