Busy Vegans!

So, we know you've missed us. How do we know? Because, well, who wouldn't?!?

Anyways. We are not giving up on our stealth-testing endeavors. We are nearing completion of our next one but as it turns out our tester-situation is slightly more dire than previously expected. Although we are certainly interested in some "freelance" testers, we are looking for 1-2 "full-time" testers.
This entails making 2-3 recipes for a theme every 2 or so weeks, with at least one other test-recipe on the off weeks.
Obviously some weeks you will be too busy, we are too. But that's the general gist.

Hit us up in comments if you want in. We will stalk, er, contact you!

Interlude: A Mini-Post

Wow, it seems like a while since we last posted. But that could be because all of us are up to our asses in work, school, the PPK.. whatever it is that we do.

We intended to have a concrete theme to post with this week, but a few days before we usually compile our reviews, the lovely Veghead noticed no one had any reviews up and came up with a brilliant solution: A VEST Squad mini-post!

This mini-post, quite like our lives, has no real structure, rhyme, or reason. Basically, three of us picked a recipe we'd been wanting to try out, but didn't fit with any of the themes we have planned. You got a problem with that?

We'll get back on top of things and have a real live VEST installment, but before we get there, an ad: we're looking for freelance testers! This post is a testament to the fact that, even having five members of the squad, sometimes we just can't get it done in a week. And rather than make you wait longer, or having more mini-posts (although there's nothing wrong with this one, because we're awesome), we're asking for a few people to volunteer to be available for us to call upon to help us out on a week when we might be short-handed. A lot of you have e-mailed us asking to be added to the squad, and while we're not looking for any more permanent members as of now, they will be selected from the freelance testers if we ever decide to. So if you're interested, contact one of us with your name, e-mail, blogger username, and any allergies/intolerances. Thanks!

Now for the mini-post.


Peanut Butter Granola
More peanut butter (because there is obviously not enough in the world)
Peanut Butter Granola, from have cake, will travel

PEANUT BUTTER GRANOLA
Review by: Veghead
Difficulty: *****
Easy to find ingredients: *****
Taste: ****
Texture: *****
Omni-friendliness: ****
Overall: ****

Total Average: ****+0.5

Changes Made: In place of 1/2 cup of the oatmeal, I used rice puff cereal (I ran out of oatmeal. Oops!)

The goods: This came out super crunchy and delicious. The peanut butter wasn't terribly strong, and I personally wish it were a little sweeter (easily remedied by adding more syrup!) but it came together very quickly/easily and the texture was spot on. Great for an afterschool snack! Though it does take 30 minutes to bake, the prep time is minimal. Overall a good, basic, yummy granola recipe.



Vegan Truffles
Wow. Yes. I see why being a vegan is so difficult.
Vegan Truffles, straight from our very own afoolsays on the Post Punk Kitchen

VEGAN TRUFFLES
Review By: Nicole/fullofveggies
Difficulty: ***
Easy to find ingredients: *****
Taste: ****
Texture: ***
Omni-friendliness: *****
Overall: ****

Total Average: ****

Changes Made: Added a little vanilla extract to the cashew cream.

The Goods: These truffles are my current culinary obsession. I lay in bed at night waiting to fall asleep thinking of variations on them and counting down the days until I have occasion to make them again. The next time I do make these I'll roll the centers and then freeze them and then dip them in chocolate (like on the forums and not in the original recipe) and then roll the freshly dipped chocolates in cocoa or whatever. The possibilities for variations on this are endless and they are so much fun to make!


No-Tuna Melt
I use the word "melt" loosely.
Deli-style No-Tuna Melt, from just the food

NO-TUNA MELT
Review By: JillianRenee
Difficulty: *****
Easy to find ingredients: ***
Taste: ****
Texture: ***
Omni-friendliness: ***
Overall: ****

Total Average: ***+.5

Changes Made: None.

The Goods: I don't remember what tuna tastes like, but I REALLY enjoyed the taste of these. It took maybe ten minutes to make this and whip a sandwich together from it. I don't know if I would serve these to pregans, but only because they'd probably compare the taste to regular tuna. Great choice for a quick lunch!

We'll be back next week with a real live theme. Until then, suck it up and enjoy the mini-post. :)

Love,
The VEST Squad

V-Day = PB-Day

There it is; your mouth salivates lightly. "Come here, come here!" you beckon. It's that sticky, sweet sensation in your mouth. Your eyes close as you shudder with pleasure. There's nothing quite like...

peanut butter, silly! Not peanuts butter, for you ppkers.

This week on VEST we decided to do an anti-Valentines post, but not in the typical way. Rather than go for broken hearts, we chose the ultimate suitor: peanut butter. Peanut butter is never late for a date. Peanut butter sticks to you and is always true. Peanut butter will NEVER get lost and refuse to ask for directions. Peanut butter will never forget your anniversary, either. To compete with peanut butter is futile. Peanut butter is THE ultimate Valentine!


Not convinced? Just take a look at these here p0rnagezzz of amazing, peanutty goodness. This week, in honor of Peanut Butter, we tested three lovely little recipes. Firstly we have Peanut Butter Coffee Cake from Mel C.'s Veglicious blog. Next up were Vanana Cookies from Vanesscipes. Finally, we had Peanut Butter Cannonballs from Yeah, That Vegan Shit! And now, the crowning moment...


Peanut Butter Coffee Cake

Photo courtesy of Veghead/Nicole
Peanut Butter Coffee Cake from Mel C.'s Veglicious blog.
Overall Average: ***+.75

Review by JillianRenee:
Difficulty: ****
Easy to find ingredients: *****
Taste: ***
Texture: ***
Omni-friendliness: ****
Overall: ***
Total Average: ***+.5

Changes Made: None.

The Goods: This cake was really simple to make, and excellent beside coffee (as it should be.) The crumb topping really made the cake, in my opinion, and melted right into the batter like mentioned in the recipe. It's a good recipe for a basic coffee cake, but if I were to make it again I think I would tweak a few things about it for a more unique flavor. It went over very well with the omni friends, though, and a 20th of the cake at breakfast kept me full enough that I'm STILL not ready for lunch at 1:30 PM. Decent recipe.

Review by Veghead1419:
Difficulty: ****
Easy to find ingredients: *****
Taste: ****
Texture: ****
Omni-friendliness: ***
Overall: ****
Total Average: ****

Changes Made: Used partly applesauce for the fat; had to use some cashew butter as, horror of horrors, we RAN OUT of peanut butter! Halved the recipe and used 8x8 square pan.

The Goods: I really liked this cake. It was pretty simple, no complex flavors, but it delivered nutty-goodness to my mouth in the form of carbs. I agree with Jillian that the topping really did add a lot. It lended a crunchy sweetness and created an appetizing texture. Overall this was quite yummy. My mom loved it, but she loves anything vaguely resembling peanut butter, so I'm not surprised. I would definitely make this again and recommend it to any pb lover.

Vanana Cookies

Photo courtesy of Fullofveggies
Vanana Cookies from Vanesscipes.
Overall Average: ***

Review by Veghead1419/Nicole
Difficulty: ****
Easy to find ingredients: ****
Taste: ***
Texture: **
Omni-friendliness: ***
Overall: ***
Total Average: ***

Changes Made: Lowered the fat content (subbed applesauce); halved recipe and got 16 reasonably sized cookies.

The goods: These were not really as amazing as I expected them to be. Firstly, the texture was quite cakey; while this was likely at least partially due to my substitutions, I was still a little disappointed. But my largest complaint was that I actually had trouble tasting the peanut butter. They were still pretty good, but not something I was absolutely wild about.

Review By: Nicole/fullofveggies
Difficulty: ****
Easy to find ingredients: ****
Taste: ***
Texture: ***
Omni-friendliness: ***
Overall: ***+0.5
Total Average: ***+0.5

Changes Made: Used canola oil instead of coconut oil.

The Goods: These did not turn out the way I was expecting - peanut butter cookies with a hint of chocolate and banana (in that order). However, I really couldn't taste the peanut butter in these and banana is definitely the predominant flavor. They're a little crisp on the outside and soft and almost cake-like on the inside. I think that these are best when thought of as more of a breakfast cookie or possibly a scone of sorts rather than a dessert cookie. The chocolate flavor came out a bit after they sat overnight, and I think they'd be really good with a soy latte.

And finally... PEANUT BUTTER CANNONBALLS!

Photo courtesy of JillianRenee
Peanut Butter Bombs from Yeah, That Vegan Shit!
Overal Average:

Review By: Nicole/fullofveggies
Difficulty: ***
Easy to find ingredients: ****
Taste: ****
Texture: ***
Omni-friendliness: ****
Overall: ****
Total Average: ****

Changes Made: Added a little canola oil to the melted chocolate to make it easier to coat the ballz.

The Goods: I don't really have to review these, do I? They're peanut butter and chocolate, 'nuff said. I did use semi-sweet chocolate in these and I wish I had used bittersweet, but I'm really just nitpicking here. They're fun (albeit messy) to make and they're pretty damn good. Here's a tip: after you dip the naked balls in the melted chocoate, set them on some wax paper or some very non-stick surface or else your balls might stick. ;-)

Review By: JillianRenee
Difficulty: *****
Easy to find ingredients: ****
Taste: *****
Texture: ****
Omni-friendliness: *****
Overall: *****
Total Average: ****+.5

Changes Made: Used a little over 1 1/2 cups creamy peanut butter; ran out of chocolate chips and subbed semisweet chocolate/unsweetened chocolate + confectioners sugar

The Goods: I know there are other people in the vegan blogosphere as obsessed with the chocolate and peanut butter combination as I am, and these cannonballs bring the two tastes to a whole new level. My endless praises for this recipe may be slightly biased by how much I love both, but I dare you to find me a (sane) vegan - no, anyone! - who doesn't. So long, forbidden Resees' cravings, hello new favorites! Where have you been all my life? The PERFECT anti-Valentine's Day treat - simple to make, and a decadent way to drown your single sorrows.

That's all, folks! Enjoy this lovey-dovey mushy-gushy free way to celebrate VALENTINE'S DAY!

That's How We Roll...

This week is brought to you by the letter R, as in ROLL! We only tested two recipes, but they're both so fantastic that we're sure you'll forgive us...

First up we have RachaelRayForever's Masterpiece: Peanut Butter Cinnamon Rolls! from his Bjorked Off blog.
Total Average: ****+0.5

Then, to balance out the sweet, we made Hannah's Pizza Rolls from her Bittersweet blog.
Total Average: ****


Dessert first... Peanut Butter Cinnamon ROLLS!
Photo courtesy of JillianRenee
RachaelRayForever's Masterpiece: Peanut Butter Cinnamon Rolls! from his Bjorked Off blog.
Overall Average: ****+0.5

review by JillianRenee:
Difficulty: ***
Easy to find ingredients: ****
Taste: *****
Texture: *****
Omni-friendliness: *****
Overall: *****
Total Average: ****+.5
Recipe Yield: 12

Changes made: None.

The Goods: I've tried a lot of cinnamon roll recipes, but I always come back to rachaelray4eva's. The dough has the right texture, the filling has a perfect ratio of brown sugar to cinnamon, and the icing is simple but sweet - basically, they're as good (if not better than) Cinnabon rolls, but without all the systematic oppresion. The peanut butter version he came up with is an amazing addition to an already perfect recipe. It was a bit time consuming, as are most cinnamon roll recipes, but worth every second of the effort. There are a lot of great dessert recipes in the vegan blogosphere, but rachaelray4eva has come up with something nothing short of culinary genius.

Review by Veghead1419:
Difficulty: ***
Easy to find ingredients: ****
Taste: ***+.5
Texture: *****
Omni-friendliness: ****
Overall: ****
Total Average: ****
Recipe Yield: (1/2 batch) 12 small rolls

Changes made: I used whole-wheat flour.

The Goods: I am about to say something blasphemous: I do not like cinnamon rolls. Now, I'm not trying to start World War III (though that kind of statement could probably do it) but I have ALWAYS found them a bit too sugary for my liking. These were pretty good, but I wasn't blown away. I liked the peanut-butter touch, since it lent a bit of creaminess and salt to balance out the sweet (plus anything peanut butter is a winner in my book). The texture was perfect and the recipe was as straightforward as a yeast-based recipe can be. I'm sure lots of people would absolutely LOVE this recipe, so I do heartily recommend it to those who are more cinnamon-roll-y inclined. But it wasn't worth the work for my personal consumption.

Review by Fullofveggies:
Difficulty: ***
Easy to find ingredients: ***** (although for some reason the grocery store I went to had the yeast in the dairy department and not the baking asile, wtf?)
Taste: *****
Texture: *****
Omni-friendliness: *****
Overall: *****
Total Average:
Recipe Yield: (1/2 batch) 9 smallish rolls

Changes Made: Used 50%/50% flour (white and whole wheat)

The Goods: These are the first time that 1. I've had true success with a yeast dough (thanks to some awesome advice from a fellow tester) and 2. That I've made cinnamon rolls from scratch. They took a long time, but I was patient! Using the half whole wheat flour worked out well, I think it goes well with the peanut butter. I drizzled just a little icing on it because I have not-so-fond memories of the cinnamon rolls from the place in the mall where my brother used to work and the frosting being tooth and stomach achingly sweet, so we just didn't go there. All in all - a good baking experience with a very good end result!

It's not Delivery, and it's not DiGiorno's... It's Hannah's!

Photo courtesy of Fullofveggies.
Hannah's Pizza Rolls from her Bittersweet blog.
Total Average: ****

Review by Nicole/fullofveggies
Difficulty: ****
Easy to find ingredients: ****
Taste: *****
Texture: *****
Omni-friendliness: ****
Overall: ****+.5
Total Average: ****+.5
Recipe Yield: 10

Changes Made: Used Hodgson Mill 50/50 flour again, Veganomicon Cashew Ricotta instead of solid cheese.
The Goods: As I was rolling this up and cutting it I thought I had really messed up the recipe by using the cashew ricotta - it was soft and gooey and maybe just a little too messy. It's a real testament to Hannah's brilliance with this dough because they turned out pretty well! The flavor is great and they were easy and not too time consuming to make considering what they are. Wonderful along side a salad, I can't wait to make these again and experiment a little bit more with the filling.

Review by Veghead1419/Nicole#2
Difficulty: ****
Easy to find ingredients: ****
Taste: ****
Texture: ****
Omni-friendliness: ***
Overall: ****
Total Average: ****
Recipe Yield: 12

Changes made: Subbed nooch for 1/4 cup of flour, used Vegan Gourmet mozzarella. The first time, I also added vegan pepperoni.

The Goods: The first time I made these everything went perfectly. I added vegan pepperoni and they were gooey, pizza-y, and delicious. My hardcore omni-dad & omni-bro were less than convinced by the fake cheese, but my mother and I (the more hippie-minded in this family) thoroughly enjoyed them. This second time I had more issues with the yeast... which meant they were super sticky and didn't quite work. I ended up making a pizza LOG rather than rolls because I really couldn't have cut them. I would thoroughly recommend this recipe; it's easy, it's quick, it doesn't involve yeast-rising, and it's delicious. But if your yeast doesn't work, MAKE IT WORK! Even if it means starting over.

Review by JillianRenee
Difficulty: *****
Easy to find ingredients: *****
Taste: ****
Texture: ***
Omni-friendliness: *****
Overall: ****
Total Average: ****
Recipe Yield: (1/2 batch) 9 smallish rolls

Changes made: doubled garlic, used Vegan Gourmet mozzarella

The Goods: I expected a lot of time consuming testing this week, but for a recipe involving yeast and bread dough, it was surprisingly simple. In fact, the hardest part was getting my oven to be the right temperature. They taste, expectedly, like pizza in a few bites, and I don't know if it was my "cheese" or the recipe, but it was achingly similar to the real thing. I really enjoyed eating these alongside a soup, and the amount of storage containers it saves me is enough for me to say I'll definitely be making these again.

-------
PSA ABOUT YEAST:
JillianRenee, our resident Yeastmaster, has a few tips if you're struggling with yeast like us mere mortals. She says: "Make sure your water is warm, not hot. It should be in the microwave for maybe 20 seconds, not boiling on the stove. And if it still doesn't rise, this method always works for me: When the dough is ready to rise, put a very wet wash towel over the bowl the dough is in and microwave for 25 seconds. Let stand for 5 minutes, and microwave for 25 more seconds. Remove, cover with another (dry) towel, and let rest for however long you were directed.
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Stay tuned for next time's Valentine's Day special... but not the type you'd expect!

Love,
The VEST Squad

Week One: Pumpkin Mania!

In The VEST Squad's debut post, we welcome you to the wonderful world of stealth testing with three highly reccomended, pumpkin-themed recipes:
Pumpkin Leek Soup, recipe from mel c's blog vegilicious!
Overall Average: *****

Pumpkin Pecan Cupcakes with 5 Spice Frosting, recipe from mel c's blog vegilicious!
Overall Average: ****

Pumpkin Whoopie Pies with Cream Cheese Frosting, recipe from VeganYumYum
Overall Average: *****

First course, soup!
Photo: Twist
Pumpkin Leek Soup, recipe from mel c's blog vegilicious!
Overall Average: *****

PUMPKIN LEEK SOUP
Review by Miss Twist
Difficulty: ****
Easy to find ingredients: *****
Taste: *****
Texture: *****
Omni-friendliness: *****
Overall: *****

Total Average: *****

Changes made: Used approximate amounts fresh pumpkin and sweet potato and replaced red pepper with fresh ground black. Used gluten-free plain flour mix instead of regular

Issues: Nil and none, this was EASY to make, though I think it would be somewhat thicker if you used the purees rather than fresh ingredients.

The Goods: Good god this was good. It wasn't to pumpkin tasting nor to potato-y, the pepper added a nice spice to it, and I can imagine the red pepper would be even better. The consistency of the soup was a little thinner than I'd have liked, but I believe this was through the lack of puree, and the texture was lovely and smooth. The leeks added... something, just the most subtle of taste changes that finished the dish perfectly.

Overall this went down a treat. My house mate, and partner wolfed down their bowls and I ate a second, and not one of us are pumpkin soup fans. Highly recommended recipe.

PUMPKIN LEEK SOUP
Review by JillianRenee
Difficulty: ****
Easy to find ingredients: *****
Taste: *****
Texture: *****
Omni-friendliness: ****
Overall: *****

Total Average: *****

Changes made: Used half of a sweet potato in place of the puree; added garlic salt at the end

I'm a huge fan of pumpkin in my baked goods, but I'm a bit skeptical about adding it to main courses - unless heavily spiced, the taste is a bit too bland for me. To my surprise, this soup was a delightful, sublime combination of simple ingredients and few spices. It was very easy to make and whipped up in under 20 minutes; a good choice for a quick, comforting meal after a long day at work, school, or whatever it is that you do. If you make this soup, do not skip the leeks! The soup was good by itself, but in my opinion, the leeks really made this dish.

PUMPKIN LEEK SOUP
Review by fullofveggies/nicole
Difficulty: *****
Easy to find ingredients: *****
Taste: *****
Texture: *****
Omni-friendliness: ****
Overall: *****

Total Average: *****

This is super delicious. I didn't add any salt at all and I don't think it need it. I added chard to get some more leafies in and the flavor of the leek worked with the chard beautifully. I forgot to add the flour before adding the stock but I don't think it made a difference in the end product at all. I would serve this to others in a heartbeat and will definitely make it again!

PUMPKIN LEEK SOUP
Review by Veghead
Difficulty: *****
Easy to find ingredients: *****
Taste: *****
Texture: *****
Omni-friendliness: *****
Overall: *****

Total Average: *****

Changes made: Put in extra pumpkin because I forgot to buy potatos; put in chopped up sweet potato (~1 cup) at the beginning instead of puree.

Issues: None! Super easy, super delicious.

The Goods: I really liked the creaminess of this soup. It was also really nicely pumpkiny with that slight touch of sweet potato. I did add the red pepper and liked the little kick it gave it.
Everything that could've gone wrong with this recipe did, and it still tasted wonderful. I started with too small of a pan and had to transfer midway. I splattered, I forgot to put the flour at the beginning and added it with the broth, etc. The fact that it still turned out is a testament to its brilliance.

How about a cupcake?
Photo: Nicole/fullofveggies
Pumpkin Pecan Cupcakes with 5 Spice Frosting, recipe from mel c's blog vegilicious!
Overall Average: ****

PUMPKIN PECAN CUPCAKES
Review by Veghead
Difficulty: ****
Easy to find ingredients: *****
Taste: *****
Texture: ***
Omni-friendliness: ***+0.5
Overall: ***+0.5

Total Average: ****

Changes made: Lowered sugar slightly and put a touch of stevia. The first batch I made with only 1-2 tbsp oil, and subbed applesauce for the rest; second was full-fat.

Issues: I didn't end up with enough batter to properly fill the cupcake tin in the first batch. Both of my batches ended up a little flat; they'd puff up beautifully in the oven and then kind of deflate when I took them out. As far as difficulty, there isn't much of it here! Sure, it's a few extra steps to toast/grind the pecans but they're really good.

The goods: Well, I really liked the taste, and loved the pecan meal touch. Something about it was perfectly sweet with just the right amount of spices. My problem was texture. I thought it was because I low-fattified, but apparently not. They just didn't rise quite enough and didn't retain a very light, cakey texture. They fell under the slightly TOO moist category. As far as omni-friendliness... I think my mom really liked them, but pumpkin cupcakes in general are not something most omnis lust after, particularly ones that aren't very cakey.
Overall had a great taste, but the texture left something to be desired.

PUMPKIN PECAN CUPCAKES
Review by JillianRenee
Difficulty: ***
Easy to find ingredients: *****
Taste: *****
Texture: ****
Omni-friendliness: ****
Overall: ****

Total Average: ****

I almost made a half batch of these, but forgot halfway through and ended up making a whole batch. So glad I did! The texture was just right for my tastes - very moist and cake-like - but if you're like me, I'd suggest leaving some small bits of the pecans whole - it adds a nice flavor when you bite into one. I was skeptical when I saw only a half tsp of cinnamon and five spice were needed, but it was a perfect amount - subtle, but still tasty. I never thought I'd find a favorite cupcake recipe outside of Vegan Cupcakes Take Over The World, but these babies would probably sit right next to them as supreme ruler. I would definitely make these again.

PUMPKIN PECAN CUPCAKES
Review by fullofveggies/Nicole
Difficulty: ***
Easy to find ingredients: *****
Taste: ***
Texture: ***
Omni-friendliness: ****
Overall: ****

Total Average: ***+.5

These were my very first vegan cupcakes, and they did not disappoint! The flavor was wonderful, and although I was a little worried about the frosting when I tasted it on it's own, the frosting and cupcake worked very well together. I baked the cuppers for 20ish minutes, but I think if I did it again I would take them out at 18 or a little earlier because I think I may have overcooked just a little bit. I shared these with many co-workers and they all loved them, very omni friendly!

And you must try one of these...

Photo: Veghead
Pumpkin Whoopie Pies with Cream Cheese Frosting, recipe from VeganYumYum
Overall Average: *****

PUMPKIN WHOOPIE PIES
Review by Veghead
Difficulty: ****
Easy to find ingredients: *****
Taste: *****
Texture: *****
Omni-friendliness: Will update
Overall: *****

Total Average: *****

Changes made: For once in my life, I made it by the book! I did a halfbatch though which still (for my apparently small cookies...) yielded 17 sandwiches. Maybe 18 without batter-tasting.

Issues: None. I ended up with lots of cookies but somehow that doesn't seem like much of an issue.

The goods: This was super easy to make, super tasty, super textured, super everything! The dough was fantastically creamy and sweet and I ate quite a few bites of it. The cookies were sweet but not cloyingly so with a great (but not overwhelming) pumpkin taste, and I really liked the cream cheese frosting. I've never had a whoopie pie, so I can't say whether the texture was RIGHT or not, but I did like it. I have to say that I prefered the slight crunch of the cookies that weren't stored in airtight containers; the "contained" ones got softer than I tend to like my cookies. Definitely a winner though!

PUMPKIN WHOOPIE PIES
Review by JillianRenee
Difficulty: ****
Easy to find ingredients: *****
Taste: *****
Texture: ****
Omni-friendliness: *****
Overall: *****

Total Average: *****

Changes made: None.

For some reason, I expected these to have a lot of steps to them, and just be generally difficult to make. I was pleased to find that they were easier than a majority of cookie recipes that I've tried, and I took them to an omni party where they were devoured in minutes. To quote my friends, "They taste like fall!" The texture wasn't identical to a traditional whoopie pie - more like a cookie sandwich - but these were so tasty that it wasn't an issue at all. Highly reccomended!

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See you next week!

.. Or will we?

*cue stealth music*