But more important than their candidness was whether their recipes could stand up to my scrutiny. I've always said if this were a straight up food blog I would call it "The Finicky Foodie" because, while I love good food and trying new things, I'm still a picky eater at heart. Well I'm here to say that the recipes in Mayim's Vegan Table are quite good and definitely worth a try. I've had a few misses, but on the whole, most of the recipes I tried not only turned out successful, but were ones that I'll make again.
I also gave one of Bialik's desserts a try, her chocolate fudge cake that used silken tofu for the frosting. The cupcakes were good at first, but the longer they sat (and I'm talking hours here, not days), the stranger the texture became. A few people who tried the cake even commented on the fact that it dried out your mouth after a few minutes. It was also shinier and had a much bigger crumble than a traditional cake. And while it was pretty good hot out of the oven, I have to say, the quality of the taste and texture deteriorated after a few hours, so I'm not going to recommend this chocolate cake recipe to anyone any time soon.
|These vegan chocolate cupcakes are good out of the oven, but the texture gets less appealing the longer they set|
I will, however, highly recommend the quinoa burgers, and will post the recipe right now:
1 large russet potato, peeled and diced
1 cup uncooked quinoa, rinsed
1/2 teaspoon cumin
1/2 teaspoon tried oregano
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1. Preheat oven to 350. Place the potato in a small saucepan and cover with water. Bring to boil and then simmer for 12 minutes or until tender. Drain.
2. In a medium saucepan, combine quinoa and 3 cups of water and bring to boil. Lower the heat to low and simmer, covered, until all the water is absorbed, about 10-15 minutes.
3. In a large bowl, mix the cooked potato and quinoa with all the remaining ingredients except the oil. Shape into four 3-inch diameter patties.
4. In a 10-inch skillet, heat the oil over high heat. Place each patty in the oil and fry until browned on both sides, about 2 minutes. Remove the patties and place them in an oven-safe dish. Pat the patties with a paper towel to remove excess oil.
5. Bake for 10 minutes.
Mayim's Vegan Table by Mayim Bialik with Dr. Jay Gordon
Published: February 11, 2014
Publisher: Da Capo Lifelong Books
Disclosure: Purchased Copy