The official '1,000 Vegan Recipes' review thread (to be updated)!
Appetizers and Snacks
Snacks
agave glazed pecans
Absolutely delicious with the maple syrup (variation suggest by Robin). Like a dessert! (gathdurwin)
asian fusion party mix
black sesame wonton chips
curried cashews
I love it! Curry and cashews are a very good combination. Very useful when you receive many people. (gathdurwin)
edamame with coarse salt
fiery pumpkin seeds
These are good, but don't really taste that different from other flavored nuts/seeds I've toasted! No matter the flavoring, they all taste pretty similar. I used red devil for the hot sauce (much more than listed), and mine did not come out fiery, but they are tasty. I used a combo of sunflower and pumpkin seeds. (AC)
five spiced walnuts
These are good. I'm not very familiar with five spice powder, but the overall flavor is pretty strong. It almost tastes a little bacony. I think I would cut down a bit on the liquid, because they need less time in the oven. All the liquid needs to be baked in, but the walnuts get a bit too done. A tasty (but strong) snack. (AC)
flower power granola squares
just might be the most delicious thing I have ever put in my mouth!! The only changes I made were to use old-fashioned oats (instead of instant) and carob chips (instead of chocolate). The only negative I can see is that mine absolutely crumbled apart and did not stay in bar form. But who cares - I just crumbled it into a bowl and ate...and ate...and ate...and have now eaten almost half the pan myself. I actually really love the carob with this and think it may be even better than chocolate! This is soooo insanely delicious!! This is a great snack and would be great as a breakfast granola too. (lebkuchen)
tastes great but very crumbly (thirteenblackbirds)
jerk spiced soy jerky
personalized trail mix
ragin' cajun popcorn
I made this with a few modifications. I use an air popper, so I just mixed my spices in with some oil, and mixed that with the popped corn. I made some changes with the spices based on what I had, but kept it similar. I liked using different spices than usual, and it was tasty. (AC)
this is seasoned well and we liked it, but I've decided I'm old fashioned and like regular popcorn (salty and buttery). (thirteenblackbirds)
roasted chickpeas
sesame pita chips
tortilla chips
I actually made chips like this the night before I looked at the recipe (coincidentally), but I made them again today following the recipe. Love them like this! So easy, and healthier. The texture is good. (AC)
Dips and Spreads
baba ghanoush
a very good recipe. my eggplant wasn't very big though, and as a result i think it turned out to have a bit too much tahini (1/4 cup) - so next time i will be more careful about adding the tahini gradually. (thirteenblackbirds)
didn't like it at first, so I added a can of chickpeas and some more spices and refrigerated until the next day and then it had a MUCH better flavor. (stacydan)
back to basics hummus
I usually make my own hummus recipe/method, but wanted to try this one. It's good! I forgot to add the oil, but it's not really necessary. It's a bit thicker than my normal, but it's a nice change. I did add a splash of soy sauce, and the necessary cumin. A good, basic hummus. I used the 4 cloves of garlic. (AC)
black and green olive tapenade
This is so inferior to her recipe in Party Vegan. This one doesn't have any garlic, and has too many capers and olives. It's too strong tasting, and too salty with all the briny stuff. Not impressed. She recommends kalamata and green, so that's what I used. (AC)
black bean and sun dried tomato dip
delicious. i would say the flavors are on the mild/subtle side, but they meld together perfectly.(thirteenblackbirds)
creamy spinach tahini dip
This was pretty boring. I used part thawed frozen spinach and the rest lightly steamed. I only used 2 tablespoons tahini instead of 1/3 cup, and that was plenty. The flavor is just meh. The color is really pretty, though. Wouldn't make this again. (AC)
cucumber and green olive dip
eggplant walnut spread
Just so good! It's the better spread I ever taste! Make it many many times and it's always a winner! (gathdurwin)
four seed bread spread
golden sunshine roasted veg spread
green green guacamole
layered bean dip
lemony edamame dip
mylie's secret queso dip
roasted red pepper hummus
This is not really a hummus to me. It has garlic and chickpeas..but no tahini. That aside, it's a pretty good dip. Something about it was weird to me, but I dunno what. P liked it. Since there's no binder type thing (like tahini) it has a bit of an odd consistency. It's ok. It might be good to have if serving a bunch of dips. Easy. (AC)
salsa and pinto bean spread
This was good, simple, and fast, but mine came out more like a "dip" than a "spread." I used jarred salsa, so maybe if I made my own I could make a thicker salsa. Or just use a half cup of salsa instead of a whole cup. I sliced some corn tortillas and baked them into chips to go with, and it made a great snack. (tmarkeim)
sassy spinach dip with roasted garlic
smoky chipotle pinto hummus
This is so easy to throw together since it just needs to be run through the food processor. The taste is awesome too! It disappeared pretty damn fast. (intheend)
very good but I would tweak it next time by blending in some yellow onion and adding more spices. (thirteenblackbirds)
smooth and savory mushroom pate
Loved the flavor, but it's ugly. I brought it to a party and I think everyone thought it was old guacamole! (motomom)
This is really good! My first so called "pate" (it's just a spread..). The flavor is great, and the texture is nice with the nuts. I used a bouquet garni with savory, instead of just savory, and used part slivered almonds for the cashews. This reminds me of a nonvegan mushroom turnover recipe I made for our wedding. This was our favorite of the dips, and I'd make it again. (AC)
sushi inspired edamame avocado dip
tempeh pimiento cheeze ball
three bean dip
white bean and artichoke spread
white bean and dill hummus
Good. There's a typo in the recipe that says "add the chickpeas," but only white beans are used. This is a simple hummus, but has balanced flavor. Not super special, and wouldn't make it again, but tasty. I will say that I did not do the recommended chilling, so maybe the flavor does super improve. A good dip. (AC)
za'atar spiced roasted red pepper spread
Cold Appetizers
artichoke and walnut stuffed belgian endive
avocado and asparagus sushi rolls
couscous dolmas
cheezy cashew roasted red pepper toasts
cherry tomatoes stuffed with whirled peas
jicama guacamole bliss
lentil pecan country style pate
lemon and garlic marinated mushrooms
lemongrass tofu and snow pea spring rolls
lemony rice stuffed grape leaves
mango avocado spring rolls
marinated olives
mushroom walnut pate
rainbow sushi
sesame seitan and spinach spring rolls
sesame shiitake wonton crisps
snow peas stuffed with sun dried tomato hummus
vietnamese style lettuce rolls
Hot Appetizers
artichoke mushroom phyllo packets
asparagus wrapped in phyllo
baby potatoes stuffed with roasted bell pepper and walnuts
basic bruschetta
cajun tofu crunchies
These were yummy, very basic but I've never really used cajun spice so it was a nice change. I generally don't bake tofu due to me messing it up somehow, but these were super good dipped in ketchup (I cut them like fries). I only changed one thing, which was adding more of the oil/spice mixture when I flipped them halfway through, I also might have cooked them just a couple minutes longer. (sarah)
cherry peppers stuffed with sun dried tomatoes and pine nuts
chickpea kofta with chutney dipping sauce
chickpea pancake with rosemary
now, this is the first time I've made or eaten socca before, so I have no idea if it is supposed to be salty, but this was hella salty. I used dried rosemary instead of fresh. Other than the salty factor, I thought this was quite good. My hubby and son loved it. It went great with a lemon chickpea lentil soup and some steamed broccoli. I'll definitely make it again, but I'll reduce the salt to maybe 1/2 teaspoon, instead of 1 full teaspoon. (lebkuchen)
classic crostini
french onion pastry puffs
ginger lime glazed bean curd skewers
in lieu of crab wontons
mushroom croustades
mushrooms stuffed with spinach and walnuts
pinto pecan fireballs
potato samosas
savory artichoke squares
sesame cilantro scallion pancakes
shiitakes in puff pastry
spicy chipotle potato quesadillas
steamed vegetable dumplings
tempeh satay
I'd make this again if all I had was tempeh in my fridge but I wouldn't recommend to go out of the way to make this. (intheend)
tempeh taco bites
vegetable pakoras
Baked pasta shells and broccoli - Hated it. I had high expectations for this because the last time I made a dish with the Mornay-style cheeze sauce it was amazing. It dried out, the broccoli was over cooked and I lightly steamed it for only about one minute rather than the five suggested. Just didn't come together or taste good at all.
I'll take suggestions on what to do with the leftovers because I don't waste this much food. I'm thinking maybe a can of diced tomatoes.
What kind of cheese sauce is it?
What kind of cheese sauce is it?
It's the "mornay-style cheeze sauce" found on page 552. I used it to make the Cheezy Tomato Macaroni and loved thought that dish was amazing. This time I used "Kitchen Basics" for the broth and before I think I used "Vogue Cuisine instant vegebase".....two distinctly different tastes. In hindsight I think the vegebase was a better choice for this particular recipe. Still it came out dry after baked.
What kind of cheese sauce is it?
It's the "mornay-style cheeze sauce" found on page 552. I used it to make the Cheezy Tomato Macaroni and loved thought that dish was amazing. This time I used "Kitchen Basics" for the broth and before I think I used "Vogue Cuisine instant vegebase".....two distinctly different tastes. In hindsight I think the vegebase was a better choice for this particular recipe. Still it came out dry after baked.
Hmph. I hate when that happens. Did you do the diced tomatoes yet? I think that sounds like the best choice. I was going to suggest salsa, but I dunno how that would go with the flavors.
I've found that you just can't bake any of the "cheese" sauces, they always dry out!
My doctored up version of the dish was very good. I added a can of unsalted diced tomatoes, about 1/4 cup of sun-dried tomatoes in oil, a huge amount of slice kalamata olives, oregano, basil and a generous amount of crushed red peppers. Then cooked it on the stovetop. The cheesy creaminess of the sauce was brought out and quite good, although this completely changed the original recipe it made it edible and good.
Inspired by Spaghetti with White Clam Sauce - wow, this was really incredible. It is really easy to put together, but it tastes really 'fancy'! I'd never had "real" spaghetti with clam sauce, so I can't compare it, but I thought this was really tasty. I made it with brown rice spaghetti and had some green beans and garlic bread on the side. I'll definitely make this one again! (lebkuchen)
Beans Bourguignon - this made my tummy quite happy :)>>> It was so...comforting. Warm, hearty, filling, and delicious. I subbed white onion for the shallots, 8 oz of baby bellas for 12 oz of white mushrooms, and I used one can each of light and dark red kidney beans. For the dry red wine, I used about 1/4 cup of cabernet and 3/4 cup of malbec. This stew smelled AMAZING when it was cooking! I used the beurre manie and I had no problems with it - I even used GF flour instead of AP flour, and it still worked just fine. I love this recipe! I'll make it again for sure. (lebkuchen)
Quick Herb Bread - you can't argue with how easy this bread is to make - I mean, I think I had it in the oven in about 5 minutes. Instead of 3 cups of AP flour, I used 1 cup of GF all-purpose flour and 2 cups of white whole wheat flour. I otherwise followed as directed. My loaf was nice and firm - no issues with it being crumbly. It had a nice crust to it, too. My only quibble is that it is slightly bland, but I would definitely make it again. I think it would be amazing with some coarse kosher salt sprinkled on top before baking. I also think it would be great smeared with some grainy mustard, because the flavor of the bread reminds me of the insides of a soft pretzel! (lebkuchen)
I've found that you just can't bake any of the "cheese" sauces, they always dry out!
It's true. Especially with Macaroni because the noodles soak up all the moisture! TERRIBLE!!
Can you add extra sauce before baking to compensate?
Th
Can you add extra sauce before baking to compensate?
The sauce is pretty liquidy to start with, but I guess not liquidy enough. It did however, work very well in the tomato recipe, perhaps because the tomatoes provided extra juice?
savory amaranth patties Seriously delicious! This came together real easily and help up nicely for the most part. I love the nutty taste of walnuts combined with the amaranth, olive oil and veggies. The "seedy" texture was a bit weird though, but texture isn't all that important to me if it tastes good. This might very well be one of about only three veggie burger successes I've had over the years. Yum!
chipotle mayonnaise - Very good. I've made chipotle mayo before and the only difference in her recipe and the other was she added a little bit of lime. I made it because she suggested it for the savory amaranth patties and it was indeed an excellent combination.
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Tuscan Bread and Tomato Salad - absolutely mega-delicious. OMG. I almost ate the plate it was sitting on. I made sourdough croutons (instead of Italian bread), cut back on the olive oil (6 tbs instead of 1/2 cup), used white onion, and used kalamata olives (instead of brine-cured black). I served it over some arugula and had chickpeas on the side. Soooo good. Make this! (lebkuchen)
golden veggie burgers - I didn't like these as much as other veggie burgers in the book, but I used chickpea flour in place of the gluten which is probably why they didn't turn out that great . they were very wet and probably needed a lot more flour. flavor seemed just okay.
tex mex lasagna - this definitely needs some melted cheeze on top, but that being said it's a great dish. I wouldn't serve this to company, but it's perfect for a weeknight meal. I prepped it on a Sunday (just the noodles needed to be cooked) in two square glass dishes and didn't use all of the tofu mixture. I cooked it for a while in the microwave, then transferred to the oven so that cheeze could brown on top. this is something I will likely make again ahead of time for those busy weeknights.
oatmeal walnut bread - a delicious bread! I will definitely make this again. I used half AP and half white whole wheat flour.
sweet potato and broccoli salad with pomegranate peanut dressing - I used this as a starting point - 6 cups sweet potatoes, heaping 3 cups broccoli, cilantro instead of parsley and used seeds from half a small pomegranate to give me 1/4 cup. I decreased the dressing volume and subbed broth of the oil. I liked the flavours. The peeanut wasn't overpowering and in fact was quite mellow. A nice salad.
ginger soy dipping sauce - Very good. This is a pretty basic recipe of soy sauce, ginger, green onion, rice vinegar and the addition of 1/4 cup of orange juice. This added a flavor I liked. I added a little sambal olek for heat. I used it as a dipping sauce for pot stickers and decided to use the leftovers to marinate tofu and create a stir fry. It was excellent this way too, kind of had a Filipino taste to it since they like to use vinegar and soy sauce in stir fry.
fresh tomato salad - Loved it. The dressing is relatively simple with olive oil, tarragon vinegar and garlic, along with some fresh parsley and basil. The amount of vinegar is only 2 tablespoons so there isn't a strong vinegar taste. She calls for you to put the parsley and basil on the tomatoes and then dress it, but I mixed the herbs in with the dressing and let it sit for an hour or so while I cooked something else and it was good that way.
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cranberry-carrot salad with citrus-walnut vinaigrette - Most delicious! This has toasted walnut oil for the oil and I liked that a lot since I don't use it often. I followed the recipe exactly (including adding 1/2 teaspoon of sugar even though the cranberries were sweetened) and loved it.
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creole tempeh - Very good. What makes it good is the creole seasoning. She offers no recipe for creole seasoning which is lazy and I've criticized cooks for that before, however, I did have some on hand that I use for quick easy "no time to cook" meals. I ignored her tempeh cooking instructions since I was in the process of steaming the tempeh for another recipe and switched mid-cooking. My tempeh brand tends to fall apart after steamed so I didn't bread and fry them, but rather used them as is and stirred it into the dish.
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Orange Date Walnut Bread - I subbed spelt flour for the AP flour, and made 3 mini-loaves instead of 1 big one, so these things may explain why it was a bit drier in texture than I would have liked. My hubby liked it a lot, but I thought it was just okay. I probably won't make it again because there are other quick breads I like better. (lebkuchen)
I made the almond shortbread for babysgotsauce's gift exchange. Tasted more like regular cookies, but they were really good.
artichoke, tomato, and roasted pepper relish - Delicious. I made no changes, and everything seemed to blend together well, it also had capers, parsley, lemon juice and olive oil. I enjoyed it on fresh German rye toast.
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red pepper, mango, and avocado relish - This was very very very good. I cobbled half of it up right after I made it without serving it with anything. I followed the recipe exactly and it all came together into a great relish. I like that she used fresh ginger in this which added a twist to the usual.
http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/319235_2270434319165_1197836956_32069788_622658640_n.jpg
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