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There will inevitably be mistakes in the first edition of every cookbook. I've scanned Vegan Brunch a bunch and only found one thing, so hopefully this is it. But let me know if you find something!
Mom's Morning Casserole page 64
If using the vegan cheese (as opposed to the cheezy sauce), the cheese should not be listed as part of the tofu ingredients. It's actually added towards the end. The directions are correct, so long as you leave the cheese alone until the directions tell you to sprinkle them on top.
Basic Pastry Crust page 47
Should be 1/4 cup margarine, not 1 1/4 cups
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i don't know for certain if this is a typo, and it's not recipe related, but it says ijdi's name is paul. not paula.
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appifanie wrote:
i don't know for certain if this is a typo, and it's not recipe related, but it says ijdi's name is paul. not paula.
haha i saw that! Maybe it's my twin brother Paul.
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Ijustdiedinside wrote:
appifanie wrote:
i don't know for certain if this is a typo, and it's not recipe related, but it says ijdi's name is paul. not paula.
haha i saw that! Maybe it's my twin brother Paul.
thought it might be your nickname 
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The pie crust recipe appears to have the wrong ratio of flour to butter. I tried to adjust as I made it yesterday because I definitely had coarse crumbs with 3/4 cups of margarine but the recipe said to add 1 1/4 cups (2 1/2 sticks of earth balance) with only 1 1/2 cups of flour.
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This isn't a typo, but I got 14 muffins out of the cranberry orange nut recipe. I filled them pretty full too.
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gwgredux wrote:
The pie crust recipe appears to have the wrong ratio of flour to butter. I tried to adjust as I made it yesterday because I definitely had coarse crumbs with 3/4 cups of margarine but the recipe said to add 1 1/4 cups (2 1/2 sticks of earth balance) with only 1 1/2 cups of flour.
Oh, I was going to try to make that for the quiche. Does anyone else have experience with this recipe? I've never made pie crust. Hmmm, maybe I should just buy frozen pie crust instead.
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willwolf wrote:
gwgredux wrote:
The pie crust recipe appears to have the wrong ratio of flour to butter. I tried to adjust as I made it yesterday because I definitely had coarse crumbs with 3/4 cups of margarine but the recipe said to add 1 1/4 cups (2 1/2 sticks of earth balance) with only 1 1/2 cups of flour.
Oh, I was going to try to make that for the quiche. Does anyone else have experience with this recipe? I've never made pie crust. Hmmm, maybe I should just buy frozen pie crust instead.
I used it with the Carmelized Onion Quiche. I am thinking if you have never made pie crust you might want to buy one until Isa weighs in on whether the measurement is right. It actually looks to me like it has the flour amount for a single crust pie with the butter amount for a double crust. I stopped when it got to the "right" consistency cause I have made pie crusts before (not always successfully) but it you aren't sure you might want to buy the crust or use the recipe from Vcon or another cookbook.
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The Vcon pie crust recipe is pretty much fool-proof. I know because it was my first-ever attempt at a pie crust and it came out perfectly, where I was expecting a total disaster.
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I like this one...on pg 70 it says "The battle will sizzle..." instead of batter.
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gwgredux wrote:
willwolf wrote:
gwgredux wrote:
The pie crust recipe appears to have the wrong ratio of flour to butter. I tried to adjust as I made it yesterday because I definitely had coarse crumbs with 3/4 cups of margarine but the recipe said to add 1 1/4 cups (2 1/2 sticks of earth balance) with only 1 1/2 cups of flour.
Oh, I was going to try to make that for the quiche. Does anyone else have experience with this recipe? I've never made pie crust. Hmmm, maybe I should just buy frozen pie crust instead.
I used it with the Carmelized Onion Quiche. I am thinking if you have never made pie crust you might want to buy one until Isa weighs in on whether the measurement is right. It actually looks to me like it has the flour amount for a single crust pie with the butter amount for a double crust. I stopped when it got to the "right" consistency cause I have made pie crusts before (not always successfully) but it you aren't sure you might want to buy the crust or use the recipe from Vcon or another cookbook.
Omigod, that is NOT correct at all. I'm trying to figure out where it even came from. Use the V-con crust recipe for now and I will get to the bottom of this. Thanks!
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No prob. It seemed weird. The Vcon one it is! The Quiche is really good though!
Last edited by gwgredux (Mon 5/18/09 3:23 pm)
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IsaChandra wrote:
gwgredux wrote:
willwolf wrote:
Oh, I was going to try to make that for the quiche. Does anyone else have experience with this recipe? I've never made pie crust. Hmmm, maybe I should just buy frozen pie crust instead.
I used it with the Carmelized Onion Quiche. I am thinking if you have never made pie crust you might want to buy one until Isa weighs in on whether the measurement is right. It actually looks to me like it has the flour amount for a single crust pie with the butter amount for a double crust. I stopped when it got to the "right" consistency cause I have made pie crusts before (not always successfully) but it you aren't sure you might want to buy the crust or use the recipe from Vcon or another cookbook.
Omigod, that is NOT correct at all. I'm trying to figure out where it even came from. Use the V-con crust recipe for now and I will get to the bottom of this. Thanks!
Thanks so much for responding, everyone! I have VCON, also, so I'll go with that crust.
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Smoky Shiitakes; pg. 150: instructions say: "Add the oils..." but ingredients call for just for canola oil.
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ziba wrote:
Smoky Shiitakes; pg. 150: instructions say: "Add the oils..." but ingredients call for just for canola oil.
I noticed that when I made them! I kept checking for more oils. I tore that recipe apart looking for the missing oil.
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In the Tofu Benny recipe, the page number for the Hollandaise sauce is correct in the ingredient list, but it is incorrect in the directions. (To be more explicit, in the 2nd paragraph from the top of page 68, the Hollandaise sauce is incorrectly listed as being on page 216).
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appifanie wrote:
Ijustdiedinside wrote:
appifanie wrote:
i don't know for certain if this is a typo, and it's not recipe related, but it says ijdi's name is paul. not paula.
haha i saw that! Maybe it's my twin brother Paul.
thought it might be your nickname
I was so confused! I thought for sure IJDI was a woman! hahaha
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jennlynskey wrote:
I like this one...on pg 70 it says "The battle will sizzle..." instead of batter.
I love it. The Civil War reenacted with waffles.
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The Herbed Whole Wheat Drop Biscuits recipe says to use 5 teaspoons of baking powder. I trusted the book and they taste DISGUSTING, like how I imagine baking powder to taste, so I think that's an error. Should it be like 2 teaspoons instead?
EDIT: Wow, I am an idiot. I accidentally put 5 teaspoons of baking SODA into the biscuits. Still, I blame the packaging that the soda was in. I am used to powder always being in a round can and soda being in a box, but this soda was in a can so I didn't think to look at the label first. Sorry for the false alarm!
Last edited by Bryan (Fri 5/22/09 12:21 am)
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The Bagels recipe calls for 1 1/4-ounce packet dry active yeast. I think it should probably read "one 1/4-ounce packet dry active yeast" or put extra space between the 1 and the 1/4-ounce so it reads easier; the packets are 1/4 oz (7g), not 1 1/4 oz. Also, if topping with seeds, the recipe says to pat the seeds onto the bagels before boiling them. The seeds don't stick on the dough at this point, and I'm guessing they'd come right off while simmering even if they did stick. I sprinkled the seeds over my bagels after simmering and before baking in the oven. By the way, this was my first time making bagels, and they're delicious!
Last edited by willwolf (Sun 5/24/09 1:13 am)
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In the mole rojo recipe it doesn't say when to add the ground up almonds.
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katiejayne wrote:
This isn't a typo, but I got 14 muffins out of the cranberry orange nut recipe. I filled them pretty full too.
I had the same result, but that extra ginormous muffin mysteriously disappeared. Hmm.
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helbury wrote:
In the Tofu Benny recipe, the page number for the Hollandaise sauce is correct in the ingredient list, but it is incorrect in the directions. (To be more explicit, in the 2nd paragraph from the top of page 68, the Hollandaise sauce is incorrectly listed as being on page 216).
Yep, I just caught that this morning. Correct page is 218.
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willwolf wrote:
IsaChandra wrote:
gwgredux wrote:
I used it with the Carmelized Onion Quiche. I am thinking if you have never made pie crust you might want to buy one until Isa weighs in on whether the measurement is right. It actually looks to me like it has the flour amount for a single crust pie with the butter amount for a double crust. I stopped when it got to the "right" consistency cause I have made pie crusts before (not always successfully) but it you aren't sure you might want to buy the crust or use the recipe from Vcon or another cookbook.Omigod, that is NOT correct at all. I'm trying to figure out where it even came from. Use the V-con crust recipe for now and I will get to the bottom of this. Thanks!
Thanks so much for responding, everyone! I have VCON, also, so I'll go with that crust.
Good, so it's not just me. I made both the caramelized onion quiche, and the white bean pie last week, and when I got to the crust recipe, I knew something was off and just did my own thing.
Both recipes are awesome, btw. Can't wait to explore the rest of the book!
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Okay, can someone who is in the know tell me if this is a typo or not? Tempeh Bacon Rehashed calls for a tablespoon of liquid smoke.
Is it really supposed to be a tablespoon? That seems like a lot for that much marinade, and the last time I overdid it on the liquid smoke I was pretty sorry. So I just put a teaspoon in for this batch and tried it and it's pretty smoky already, but I'd like to know how it's really supposed to be so I do it right next time!
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