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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna -- used your recipes for thanksgiving
ER
3 posts
Nov 27, 2005
5:38 PM
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Bryanna,
I used three of your recipes from the most recent issue of the Vegan Feast and I wanted to let you know how they turned out.
I made the pomegranate glazed soy seitan roast. The flavor was very good, but it turned out a bit doughy, and I had to slice it and then put the slices in the toaster oven to dry them out a bit. I think maybe the doughiness was my fault for not following the directions...some very unexpected things came up, leaving me with time constraints the day before Thanksgiving, so I only cooked for one hour that day, then refrigerated overnight and cooked for 2 more hours at 325, then glazed and did the last hour at 300. Do you think this is the problem?
I also made your pumpkin cinnamon rolls, and they were incredible! My family and I loved them. My dad was eating one and said "I assume this must be vegan...?" And my reply was "You can't tell, can you?" and he agreed that he couldn't. I'd never made cinnamon rolls before, so I got frustrated while rolling up the roll and trying to cut into rolls, and I pledged never to make them again. But then when I tasted them and they were so good....it'll definitely be worth making them again...
And I made your sweet potatoes with Moroccan spices. Another big hit. I LOVED them!
Thanks so much for all the great recipes!
BTW, I now have a bottle of pomegranate molasses. I know you've called for it in other recipes before. Can you remind me of which ones? I have most of your books and, obviously, access to the newsletter.
Thanks!
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Bryanna
Owner/Moderator
1298 posts
Nov 28, 2005
7:38 AM
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I'm sorry the seitan didn't turn out. I don't know what the problem could be-- are you sure you used pure gluten powder (see sitan thread below)? It's pretty foolproof if you follow the directions. Please try again! Glad everything else was okay!
I am preparing for guests and a computer switch-over this week, but will look for the pomegranate molasses recipes for you. Oh, and if you have downloaded the Copernic Desktop Search and all the newsletter s to your computer (see the newsletter page), you could look for "pomegranate molasses" in quotes and it will bring up all the recipes.
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
1300 posts
Nov 28, 2005
11:59 AM
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BTW, the pomegranate molasses keeps almost indefinitely in the refrigerator.
There are some recipes in the newsletters:
Dec 04/Jan 05-- Rosy Ruby Grapefruits and Pomegranate salad
Ap/May 05-- Haroset with Pomegranate Molasses
Ap/May 2004-- Iraqui Pomegranat Soup (Shorbat rumman)
Oct/Nov 04-- Lebanese pomegranate jelly-- but I just revised that recipe because I originally used Emes. Below is the revised version (and some other recipes), and I will revise it in the newsletter very soon.
BRYANNA’S VEGAN LEBANESE POMEGRANATE JELLY (revised)
Serves 6
I’m not a big jelled dessert fan, but this is really tart and refreshing. Traditionally, it’s served with whipped cream and toast walnuts—we skipped the whipped cream, but you could use your favorite vegan whipped topping, or just a splash of Silk or Westsoy organic soy creamer!
7 T. pomegranate molasses* (I used an Iranian brand, which is sweeter and thinner than the Lebanese, so, if you use a Lebanese brand, you may be able to use less)
4 cups cold water
3/4 c. vegan sugar
2 tsp. agar powder (OR 1/4 c. agar flakes)
1 T. cornstarch OR 4 tsp. arrowroot dissolved in 1 T. water
(OR use 2 /0.3 oz. or 10g packages Diet Kojel (unflavored) or Carmel Unsweetened kosher gel and OMIT the starch)
1 T. lemon juice
In a non-aluminum saucepan, mix the pomegranate molasses and sugar into the water, stirring until the sugar dissolves. Sprinkle the agar over this mixture. Let soak a few minutes. Then cook over medium heat til boiling. Agar powder just needs to simmer for a minute; flakes should simmer at least 5 minutes. (IF YOU USE THE KOSHER GEL: just bring it to a boil and OMIT THE STARCH.)
Add dissolved starch and stir in. Cook arrowroot just til it boils; boil cornstarch for 30 seconds or so
After taking the mixture off the heat, stir in the lemon juice. Whisk well until it’s clear. Pour into serving cups or dishes, or into a large flat dish, and chill until firm (this will take at least 4 hours).
BRYANNA’S POMEGRANATE MOLASSES-ORANGE GLAZE
Blend in blender til smooth:
Juice and rind of 1 orange
1/4 c. pomegranate molasses (see below)
2 T. maple syrup
1 T. vegetarian “oyster sauce” (mushroom based)
couple of squirts of hot sauce
1” knob of peeled ginger, chopped
2 green onions, chopped
1/2 tsp. ground coriander
Use as a glaze for tofu, seitan, etc. I used it on my seitan “ham”—would also be good on the seitan “pork”.
EASTERN TEA FOR DANCERS
(Given to me by my friend Lee Hoffman of New Orleans. She tasted this in a Lebanese restaurant. This is her "voice" describing the recipe.)
Description:
A tangy iced tea that tastes like you've left the continent and arrived in an exotic place. I had some in a middle Eastern restaurant, but couldn't duplicate it until I got hold of the pomengranate molasses.
Ingredients:
4 tea bags or caffeine-free teabags (you could use roibos)
4 C. boiling water. Make tea as usual.
Add 2-3 T. pomegranate molasses
Sugar to taste. (I used light unbleached sugar. BCG)
Serve over ice.
Add 1 tsp. rose water on the top. Don't stir.
Sprinkle on about a T. of pine nuts (raw). Why? I don't know, but it was served that way in the restaurant.
BRYANNA’S MUHAMMARA (TURKISH WALNUT GARLIC SPREAD WITH POMEGRANATE MOLASSES)
From my book "The Fiber for life cookbook"
2 large sweet red peppers
(NOTE: If you don't have fresh red peppers, use good-quality roasted red peppers in a jar, rinsed-- spread them out to judge the equivilant of two peppers.)
1 T. water
2/3 c. walnuts (preferably lightly toasted) (can use pecans or even hazelnuts)
1 T. crushed garlic
2/3 c. stale or toasted breadcrumbs (preferably French-style or sourdough, but can use a light wholewheat)
1/4 c. extra-virgin olive oil
1 and 1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
2 tsp. pomegranate molasses
2 T. fresh lemon juice
1/2 tsp. salt
Roast the peppers until charred all over. (I just put them on a cookie sheet right under the broiler [top rack] and turn them as each side gets charred.)
Place them in a paper bag for 10 minutes. Peel, stem and seed them, then chop coarsely.
Place everything in the food processor and process until quite smooth. Taste for salt.
Let stand several hours before serving. If chilled, bring to room temperature before serving.
Serve with flatbread or sesame crackers, etc..
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"To look like a goddess, eat like a peasant." Karen Andres
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ER
4 posts
Nov 28, 2005
3:45 PM
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Thanks so much! Can't wait to try more recipes for the pom. molasses.
In the seitan I used Arrowhead Mills Vital Wheat Gluten. I thought it must be because I had messed with the cooking times on the two days. I used the clay cooker. Oh well, I still enjoyed it! And the toaster oven worked fine.
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Linda
568 posts
Nov 28, 2005
3:57 PM
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ER, I think it probably was the cooking times. Arrowhead Mills gluten is good.
It sounds like it didn't cook through/thoroughly.
Try it again, though!
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Brenda W.
22 posts
Nov 29, 2005
6:54 AM
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Bryanna - thanks for the additional recipes using pomegranate molasses ... I really enjoyed that flavor in the glaze of the roast. The Walnut Garlic spread sounds DELIC!! (I have that cookbook -- Fiber for Live ... missed that recipe tho!!)
ER - do try the seitan again. I made it for the first time myself last week, and was SO pleased with both the resulting dish as well as how easy it was to make. I used a bulk wheat gluten, although just to make sure I get consistent results, I may use the Arrowhead Mills packaged Vital Wheat Gluten from now on. (I use gluten routinely when I make bread ... I always add a tablespoon per loaf to each batch of dough along with the flour to get a good textured bread).
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Debbie
928 posts
Nov 29, 2005
7:57 AM
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Hi all,
I tried the Eastern Tea For Dancers and Bryanna's Muhammara. Both recipes are GREAT for pomegranate molasses! I had both the tea and Muhammara during Bryanna's Vegan Cooking Vacation in 2004. Then, I made them at home too.
I haven't tried the seitan with pomegranate molasses glaze yet. I will try that soon. I love Bryanna's seitans.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Linda
570 posts
Nov 29, 2005
10:17 AM
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I *LOVE* that Muhammara! That's another of my favorites. I made it this Thanksgiving as well.
I love taking it to dinners and get-togethers. It's easy and always a hit.
One thing I noticed though, is that, even though it's okay to make it with jarred peppers, it's 100% better with home-roasted fresh peppers!
Mmmm.
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Dori
272 posts
Nov 29, 2005
8:11 PM
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I've been looking for pomegranate molasses and can't find a place to purchase any. I found a website, but it said that it doesn't ship to individual orders. Another website was not in the US.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Dori
273 posts
Nov 29, 2005
8:14 PM
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I once used silken tofu in my tofu/seitanm roasts and it comes out very soft. I like it best when I use a firm - xfirm regular tofu in the roasts. I think the recipe says this, but I thought I'd point this out in case it was helpful.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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