mandelicious' Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains
By Ken Charney
Wiley - 2003
Adzuki bean and butternut squash stew : page 176
This stew was very bland, which was surprising given how well-spiced most of the other recipes in this book are.
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Black bean tofu tacos : page 182
These are very flavorful vegan tacos. The combination of black beans, tofu, roasted tomatoes and avocado makes for a great mix of textures and tastes.
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Charney's classic tofu with peanut sauce : page 124
I have made this peanut sauce at least a dozen times, and it is so good as a dip or dressing for other recipes that I have never gotten around to making the tofu part of this recipe. The peanut sauce is excellent tossed with soba noodles, or used for dipping fresh summer rolls and vegetables.
As written, the recipe requires 1 1/2 cups of vegetable stock or water for thinning the sauce. From my experience, this is way too much liquid, even if you intend to use is as a marinade. To make a dipping sauce, I usually use a tablespoon or two of water to get the right consistency.
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This is a complete meal in one dish -- potatoes for starch, chickpeas for protein and spinach for greens. It is also great as leftovers. I like it best served with plain yogurt.
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