Cookbook Challenge Week 2 - Veganomicon

This week, I've decided to group all of my PPK Cookbook Challenge meals into one post. But don't let the fact that I'm not writing a novel over each of these recipes dissuade you from trying any of them, for they are all fantastic.

The Veganomicon is the cookbook I turn to most often, not only for recipes, but for information about how long and what temperature to roast certain vegetables or boil dried legumes. I'm the kind of cook who is always forgetting if you should bake a potato at 400 or 450, so it's extremely helpful to have a handy reference for that sort of thing. 

But the recipes are, of course, the main attraction of this book. I used the Veganomicon twice last week. Not for the challenge, just because Banana-Chocolate Chip Bread Pudding and Vietnamese Seitan Baguettes with Savory Broth Dip are awesome.  The Vietnamese sandwich is one of the best things I've ever eaten in my life, for real.

And what do we have this week?

Chile Cornmeal-Crusted Tofu Po'Boy
So messy, but so addictive.  The tofu's cornmeal crust provides a crunchy, spicy contrast for the cool, creamy coleslaw.  I topped my po'boys with hot sauce instead of the chipotle mayo, but that probably would have been delicious as well. Can't wait to eat these again.

Samosa Stuffed Baked Potatoes

I love the spicy flavors of fried samosas served at Indian restaurants, and this looked like a healthier, homemade alternative.  I halved the recipe so we wouldn't have a ton of leftovers. I cheated by microwaving my baked potatoes, so these came together quickly. I thought they looked really appealing, with the bright bits of pea and carrot.  They also smelled lovely, from all the Indian spices. My only complaint was that they were on the dry side, and could have used a dipping sauce or chutney. Next time, I'll pair them with the 5-Minute Mango Chutney.

Tofu Florentine

This took an hour to put together, but it was worth it. I halved the recipe and it still filled a pie plate. First I layered in some home fries, followed by steamed spinach and broiled tofu. I doused the whole thing in cheezy sauce and sprinkled on some chopped tomatoes.  The spinach makes this dish taste "healthy," but in a good way.

Next week, we move on to Urban Vegan.  Although I've been busily testing recipes for the Urban Vegan's new cookbook, it'll be fun to go back and revisit the first book.

This week seemed to fly by! Have a great weekend!