When I first heard about Appetite For Reduction, Isa Chandra Moskowitz’s latest cookbook, I knew it would be right up my alley. The recipes are similar to how I usually cook – whole foods, high flavor, low fat and calories. I bought the book a few weeks before Christmas and having been cooking from it since. Most of the recipes I’ve chosen so far have been based on what has been in my CSA deliveries, and there are a lot more recipes I look forward to trying.
Broiled Blackened Tofu. You just coat the tofu with the spice mix and broil it. Simple and tasty!
Butternut Coconut Rice. Mixing in mashed butternut squash is a smart way to make rice yummy and coconutty without adding a lot of fat. The only thing I would change with this recipe is to dice the shallot instead of slicing it, because the long slices were kind of weird compared to the texture of the rest of the dish.
Pineapple Collards. This maybe doesn’t look too appealing because my ginger was stringy, but the flavor is great. I just wish I had used more collards, because the pineapple/garlic/ginger combo was a little overpowering. Plus, I wanted to eat more of it.
All packed up to take for lunch.
Curried Cabbage & Peas, served with quinoa. The texture on these veggies was great – they were cooked enough to be tender, but still have a bite to them. The curry flavor isn’t incredibly complex, but the dish comes together really quickly, so I’m not complaining!
Not from AFR – I ate this Romanesco Carrot Salad with the curried cabbage. The recipe was in my CSA’s newsletter, and it was a nice way to use the romanesco.
Irish Stew with Potatoes & Seitan. This was a bust for me, but not due to the recipe. I used the steamed white seitan from Viva Vegan, and even after being sauteed the seitan was squishy like raw dough, and really unpleasant to eat. I’ve heard about other people having trouble with the seitan recipe, and also others who have had success, so perhaps it was just me. I picked all the seitan out, and the stew was pretty good.
Tempeh Helper. This is one I was really excited about. The recipe is posted here, on The PPK blog. This is super good! It tastes like junk food from a box, but isn’t junky at all. I was skeptical about the technique – you cook the pasta and other ingredients in a pan with a smaller amount of water than normal – but it worked out well. The pasta came out al dente, and the water cooked off without the dish getting dry. Next time I want to crumble the tempeh more finely so it’s spread throughout the dish.
The Gravy Bowl, slightly modified. I know how to put together a “bowl” on my own, but the suggestions in the three-page bowl section are good when you’re looking for something easy to throw together. Brown rice, baked tofu, steamed kale and collards and silky chickpea gravy. The gravy is not as flavor-intensive as some gravies, but for a gravy made with 1 teaspoon of oil it’s darned good.
Sushi Roll Edamame Salad. I’m no stranger to the sushi salad. I had tried this salad previously at a potluck, so I knew how good it was, which is why I was surprised that mine didn’t taste as good. I think I put too much green onion in the dressing (maybe my onions were particularly strong), and then added more as garnish, and the onion overpowered the whole thing. Less green onion next time, and it will be great.
Orange-Scented Broccoli, which I served alongside the sushi salad. This one was not my favorite; it tasted like ginger, garlic, broccoli and orange separately, as opposed to coming together as one big flavor. It was more cohesive as leftovers the next day, after the flavors had a chance to meld. Still, next time I would probably just steam the broccoli.
Morrocan Chickpeas & Zucchini served with Caulipots. I used some early-season, tender zucchini in this dish. The flavor in this soup is fantastic. It’s really easy to make, and turns out with a really wonderful spiciness throughout. The caulipots (mashed potatoes made partly with cauliflower) were a nice, creamy counterpart. I looked forward to eating these leftovers each day.
Butternut-Apple Soup and Fresh Corn & Scallion Cornbread. Sadly, this soup was another dud for me. It’s not a bad recipe by any means, just a matter of taste. I think I’m learning that I just don’t like apples in soup. The cornbread was nice dipped in the soup, and the whole corn kernels made for good texture.
Lastly for today, Yam & Black Bean Soup with Orange & Cilantro. I wasn’t expecting anything amazing from this recipe, so I was pleasantly surprised that it tastes amazing! The simple ingredients combine to make one wonderfully tasty soup. The two serrano peppers really turn up the heat, and the orange juice keeps it fresh. I baked some corn tortilla chips for dipping.
Considering how much I’ve enjoyed the recipes I’ve made so far, this might be the first cookbook that I end up making almost every recipe from.
Luckily for you guys, my mom is an excellent present-buyer. She also knew that I would love AFR, and bought me a copy for Christmas, which I am now passing on to one of you! And, I got the book signed when I had the pleasure of attending a cooking demo that Isa did a few weeks ago. She made the Thai Roasted Root Vegetable Curry and Sweet Potato Drop Biscuits, both of which I now want to make myself.
To enter to win this copy of Appetite For Reduction, leave a comment on this post with a healthy cooking tip. It doesn’t have to be anything complicated, just any tip for cooking healthy vegan food. The contest will be open until midnight PST this Wednesday, March 9, and I’ll pick a comment at random. Please be sure to include your e-mail address (unless I’m able to find it by following a link to your blog). I’ll be back on Thursday to announce the winner and show you a few more recipes I’ve made from AFR. Good luck!
PS – I should mention that this is open to residents of the US and Canada only. Sorry, everyone else! If shipping was less costly, I would love to send it around the world!