Vegan Cooking & Cookbooks discussion

I made two of the burger recipes to freeze for emergency meals -- Thanksgiving Burgers and Naked Samosa Burgers. I think the former will be pretty good served with gravy and cranberry sauce rather than in a roll with tomato and mustard as shown in the book. For the latter, I got lazy and went by the book even though I knew I should use something more appropriate for a Punjabi-style samosa than the seasonings in the recipe. I'm debating whether I should bother saving these.

I also made the Garlicky Rosemary Potato Soup. It's pretty good, but nothing creative; potatoes, beans, celery, onion, garlic, and rosemary with a little cashew cream added at the end. I think I'm going to steam a few carrots that I want to use up and add them to it, just to give it a little color.

I'm not crazy about them either, but I like to keep a few types in the freezer for the days when I'd resort to greasy takeout otherwise. I find that forming them on a baking sheet, on a piece of parchment, then baking at a low temperature with convection helps a lot with the mushiness and falling apart. I basically just dehydrate them into submission, but I prefer that to mushiness.

I don't think I've ever made a veggie burger than didn't fall apart when I've tried to flip it in a frying pan.

I made the Provençal Potato Gratin. It was kind of bland. I didn't have kalamata olives, so I used black. I also used dried thyme, not fresh. So I'm not a stickler for following recipes. Anyway, probably won't make this again.

Also, last week I made the Pickled Onions and that was a lot of onions! They were okay, easy to eat and use as a topper, but doubt I'll make more. I could see where kids might like them; they look like pink worms!

I was pretty excited about this book, and I do like the lay out and photos, but so far I'm underwhelmed with the recipes😕