See Typos?
The book is officially out and has been shipping from various bookstores already!
If you witness any typo or something that doesn’t look right, we’d be absolutely stoked to have you let us know right here.
Thank you in advance for your help and for your support!
We want to give lots of love to one awesome tester whose name sadly didn’t make it into the thank you section of the printed book: S.D. Mocquet-McDonald, you rule our world.
Celine and Joni – we received the new book on Christmas Eve and it is fantastic. We served my in-laws the smoky potato wedges over the holidays and they were a HUGE hit! One odd thing I have run into is under the Tandoori Spiced Seitan on page 220 – the fourth instruction says to “stir in rice…” and from there on seems to be directions for a different recipe, the Red Thai Coconut Rice on page 219. We’d really love to try this Seitan recipe at some point – would you mind posting the baking instructions? Thanks so much!
WOW! That is a big ol typo if I ever saw one!!! SO sorry!
Here is the recipe:
*Soy Free
*Corn Free
This tasty seitan tastes great alonside your favorite Middle Eastern meals, as well as on it’s own, or on a sandwich with some peppery arugula!
1 cup (144 g) vital wheat gluten flour
1/2 cup (60 g) whole wheat pastry flour
1 tablespoon (8 g) garlic powder
1 tablespoon (14 g) tightly packed brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups (353 ml) water
2 tablespoons (30 ml) olive oil
Aluminum foil
Preheat oven to 350°F (180°C, or gas mark 4).
In a mixing bowl, whisk together flours and spices.
Add water and oil and mix until well incorporated.
Transfer dough into the center of a large sheet of aluminum foil. Roll up the foil, and twist the ends tight to seal.
Bake, seam side down, on a baking sheet or in a baking dish for 90 minutes, or until firm.
Yield: 8 servings
No worries – thanks so much!
Hi I want to try the nutty pepperjack and just wanted to know if the 1 oz of agar is correct? it seems like a lot ….thank you for your time.
Yep one ounce (28 grams) is correct. If you buy the packages of Eden flakes, it comes in a one ounce package which makes it even easier. Thanks!
Just started your book. I’m only on page 20 and I feel like I’ve learned so much already!
First I LOVE, LOVE, LOVE this book! I bought two copies for friends at Christmas & liked it so much I got a copy myself immediately! I’ve been vegan for 6 years & I make almost everything we eat but I have learned SO much more from your book!!! I love the tips for making really common things like butter, creamers, powdered sugar, sorta yogurt!, etc – I never would have considered these! Plus I love the really non-typical recipes & unusual twist on common recipes.
However I did find found a typo. On page 175, the recipe for Stone Ground Corn Pancakes, it calls for 3 TABLESPOONS of Ener-G. I hadn’t used Ener-G for a while so I didn’t realize until I added the water & a think paste resulted that I determined it should have been 3 teaspoons.
Also I have another comment, if you even do a second version would you please add the ingredients to the index – it took me an hour to relocate the Pear & Cauliflower Curry (which is way awesome, btw) because I couldn’t remember which section it was in. Same with several others too.
Thanks for a great book!
Melissa
Hi there, Thank you so much for liking the book and for your support! I will ask Joni about the egg replacer since it is her recipe, we’ll let you know. As far as the index goes, I am in total agreement with you. I think the index is really not helpful at all and it’s a shame. I’ll pass your feedback onto the publishers. Thank you again!
Melissa,
Thanks so much for the kind words! I love it when our books can not only put a yummy meal on your plate, but actually help people too! As far as the Egg-Replacer amounts go, It is actually 3 tablespoons powder to 1/4 cup warm water. I went back and looked at my notes, and at the tester feedback. I even mixed together 3 tablespoons of Ener-G powder with 1/4 cup water to make sure it got frothy and it did. The reason for so much is that the remainder of the ingredients are quite heavy, so the extra powder gives these pancakes extra “fluffiness.” I also agree about the Index.–Joni
at the time our manuscript was due, the Morningstar products we mention as being vegan in the book were exactly that, but it turns out that they aren’t anymore and haven’t been for a while. a good reminder for us all to always check the ingredients on every single item, no matter if said items had been vegan for a long time before that. frustrating? absolutely.
Hi!
I tried the above tandoori spiced seitan after finding the above, and yes, I used 1/2 cup of plain flour instead of whole-wheat pastry flour.. but the end result was like a loaf of meaty bread. Very strange. I’ve never had a problem making seitan before but have never had to add non-gluten flour. Did I do something wrong?
Hey Matt,
You didin’t do anything wrong, it was the plain white all purpose flour that was definitely your culprit. It is way too starchy for seitan. Ioften add a bit of other flours to my seitan recipes to prevent them from becoming too rubbery and chewy. The addition of a little bit of starch will make the seitan more receptive to sauces and gravies. Sorry to hear about your loaf of meaty bread! Maybe you can save it by topping it with a delicious chutney, or chop it up and add it to a hearty stew?
Hope this helps,
Joni