Posted by Allychristine on Nov 06, 2009 · Member since Dec 2007 · 15438 posts
Posted by erinmonster5 on Mar 15, 2010 · Member since Jan 2008 · 2870 posts
Ok, since I'm home doing absolutely nothing and daytime television is horrendous, I will do my reviews for the FatFreeVeganKitchen blog... In no particular order...
Creamy Eggplant Casserole - Delicious! I followed the recipe almost exactly, as I do with most of her recipes, but I omitted the celery. It wasn't a very appetizing color, but it tasted amazing! Andy wasn't a huge fan, but he's hit or miss with eggplant. I would definitely make this again.
Rigatoni with Zucchini and Eggplant - Very good! I've never done the tofu ricotta thing (the one time I tried it, I thought it was gross and way too tofu-y) but this changed my mind. I did add an extra tbs of nut yeast and left out the pine nuts. I would have to say that if I wanted to make this perfect, I would probably switch out the eggplant for another veggie....it was good, but also a little weird with the eggplant.
Portabellas Stuffed with Pesto Mashed Potatoes - Not my favorite, then again, I rarely like any type of stuffed mushrooms. There wasn't much flavor, even though I'm pretty sure I added a bunch of extra spices to it. I won't be making this again.
Susan's Dirty Little Secret Soup - Great soup - very simple, but nice flavor. I added a 1/2 cup of barley to beef it up a little.
Smoky Refried Bean Soup - Amazing! Just like a burrito in a bowl....we both loved this to death! A little sour cream would have been good on this, but I didn't have any.....I served with burnt tortilla chips (not on purpose though)
Irish White Bean and Cabbage Stew - Very good - I love anything with white beans, but it was fairly bland until I added a whole bunch of spices and nut yeast. I also would have liked more cabbage. The only thing I left out were the caraway seeds, cuz I didn't have any.
Cauliflower Dal with Panch Phoran - This is a good, fairly standard cauliflower dal....I guess I didn't notice the distinct flavor of the panch phoran - maybe I should have used more.
Patatas Bravas - Good, not awesome though. I made it as a main dish, which its not supposed to be, so it was kinda like potato overload....and I despise olives, but for some reason I thought they'd be ok in this dish - no, I still picked them out, but Andy really liked them (he loves olives, but I never buy them)
Black Eyed Pea Masala - Really good! This was my first dinner using the pressure cooker and it came out great! I didn't have the asafetida (I have it now, but I have no idea what it's purpose is) but I followed the rest of the recipe exactly. I'm a huge fan of the black eyed pea, even though my stubborn husband claims he's not. I think I served this over rice. I will definitely make again!
Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce - Very good - not pretty (at all), but very good. The onion relish added a lot - but I think I'm gonna try Quintess' version next time. I renamed this Indian Porridge, cuz the name was too long and it reminded me of the gruel poor children in an orphanage would get.
Herbed Polenta with Beans and Bok Choy - This was our first bok choy experience, now we're hooked. I used pre-packaged polenta, cut it into cubes and dipped in nut yeast for a nice cheesy flavor - then baked them until they were crispy. I added a can of tomatoes and used great nothern beans rather than kidney beans (ick). I think this was the first recipe I made of Susan's....and I will be making this again.
Mini Crustless Tofu Quiches - One of my favorites so far. So easy but so goooood. I love the texture of these - my only problem is that I never let them sit long enough after coming out of the oven, so they aren't as firm as they could be.....I'm making them again this week, so I'll try to be more patient. I also think I'm gonna try a new set of spices - Andy said I used too much rosemary.....
White Bean Chili - Once again, very good....I didn't add the jalapeno, celery or masa harina, but used two cans of tomatoes and added a couple of tbs of nut yeast. Since I didn't use the jalapeno, I added a bunch of cayenne pepper and chipolte powder. I made it for some friends and everyone enjoyed it.
I think that covers everything....I'll keep updating as I make them so I can do pictures too!
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Posted by Allychristine on Mar 15, 2010 · Member since Dec 2007 · 15438 posts
yay! keep 'em coming. Shell, I'm still on the look out for you, too.
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Posted by oncewerewesties on Mar 15, 2010 · Member since Mar 2009 · 5849 posts
Vegan Dad Bourbon glazed acorn squash Except I didn't use acorn squash, because, well, I don't even know what acorn squash looks like. Regular old butternut squash tasted amazing though. It's a pretty simple recipe/technique, but we liked the bourbon-y taste that came through; a little different from a straight sticky sweet roasted vege flavour.
Super easy southern tofu We really enjoyed this too and I will especially be re-using the dry rub/marinade combo technique for tofu in future. The sauce was, predictably, sticky sweet. Which was tasty, but unless you're really in to sweet dinners, I would recommend making sure you pair it with something savoury to help balance it out : )
Tarka dhal This was nice, but I should have paid more attention to the fact that he says it's a toned down version. We found it really mild. bordering on bland, and I have other dhal recipes that I like much much more, so I probably won't make this again, even with increasing the spices.
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Posted by shelloid on Mar 16, 2010 · Member since Nov 2006 · 4427 posts
yay! keep 'em coming. Shell, I'm still on the look out for you, too.
yeah, I'm not gonna get to try any of them any time soon....we're literally going to be at home for dinner for about 3 meals in the next 2 weeks and then all our stuff gets shipped. We're gonna have one paring knife, a wooden spoon, one frying pan and one old wok as cooking utensils after that. I don't think I can cook complex things with just those.
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Posted by oncewerewesties on Apr 14, 2010 · Member since Mar 2009 · 5849 posts
We're still really new to cornbread, it's not really common/popular here, but we both really liked this as a different way to cook/eat chili. I was planning on making chili and scones for dinner and when I saw this recipe it just made sense to do it all together. I was a bit worried about the cinnamon and cocoa, as my husband in particular is not a fan of sweet/savoury mixes, but there was just enough chilli/spice to balance it out well. The only thing I changed was I didn't have enough cooked beans/not enough time to cook them, so I blended a lump of homemade seitan into 'mince' to replace some of the beans.
Again, I've never seen/heard of/tried cheese from a box, but this just sounded nice so I gave it a go . I only had green capsicums and didn't think the green would do anything for the appearance, so I used some sundried tomatoes instead of a roasted capsicum, but otherwise followed the recipe. Damn, it was nice! We ate it with pasta, brocolli and seitan, and my husband requested it for dinner again the very next day . Simple, tasty, fast.
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Posted by Allychristine on Apr 14, 2010 · Member since Dec 2007 · 15438 posts
Again, I've never seen/heard of/tried cheese from a box, but this just sounded nice so I gave it a go . I only had green capsicums and didn't think the green would do anything for the appearance, so I used some sundried tomatoes instead of a roasted capsicum, but otherwise followed the recipe. Damn, it was nice! We ate it with pasta, brocolli and seitan, and my husband requested it for dinner again the very next day . Simple, tasty, fast.
I'm going to have to try that soon! I forgot to get EB at the store today, and red peppers were a bit expensive. Next time!
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Posted by oncewerewesties on Apr 14, 2010 · Member since Mar 2009 · 5849 posts
I'm going to have to try that soon! I forgot to get EB at the store today, and red peppers were a bit expensive. Next time!
yeah, that's why I only had green ones!
But you mentioning the margarine reminds me I didn't do that step because I couldn't see the need to add that fat when it was already good and saucy so I just poured the sauce over pasta and brocolli : )
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Posted by nmpixie on Apr 29, 2010 · Member since Jan 2008 · 1243 posts
Just found this blog. The woman is veganizing the entire Betty Crocker cookbook, and some of the stuff looks yummy! I'm planning on making something from here this week, but I thought you guys might enjoy it. www.meettheshannons.net
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Posted by berryraw on Apr 30, 2010 · Member since May 2007 · 539 posts
Just found this blog. The woman is veganizing the entire Betty Crocker cookbook, and some of the stuff looks yummy! I'm planning on making something from here this week, but I thought you guys might enjoy it. www.meettheshannons.net
Whoa, that's pretty cool. I like the idea at least!
While I'm here....a couple weeks ago I made Fat Free Vegan's BBQ Seitan Ribz: Very very good, but I think I had some awesome BBQ sauce that helped the taste. I ate those ribz up like a carnivore though;) Scary.
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Posted by Allychristine on Apr 30, 2010 · Member since Dec 2007 · 15438 posts
While I'm here....a couple weeks ago I made Fat Free Vegan's BBQ Seitan Ribz: Very very good, but I think I had some awesome BBQ sauce that helped the taste. I ate those ribz up like a carnivore though;) Scary.
I could have sworn that other people made these, but they were not even on the list yet. Maybe VW has a similar recipe?
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Posted by propinecone on Apr 30, 2010 · Member since May 2007 · 2842 posts
i think cali may have talked about making them in another thread but im not sure.. i know theres also the dragonfly ribz on vw but im pretty sure ppl have discussed making ffvs, too.
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Posted by Allychristine on Apr 30, 2010 · Member since Dec 2007 · 15438 posts
i think cali may have talked about making them in another thread but im not sure.. i know theres also the dragonfly ribz on vw but im pretty sure ppl have discussed making ffvs, too.
I think I just remembered that it was veggydog who started the convo in a thread about the ribz. I'll have to go find that, and add some reviews.
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Posted by nmpixie on May 05, 2010 · Member since Jan 2008 · 1243 posts
Posted by berryraw on May 15, 2010 · Member since May 2007 · 539 posts
Vegan Dad's Chick'n Burgers: Good taste, though I pretty much doubled all the spices and soy sauce and also added some poultry seasoning. My only qualm with these is they remained doughy after all the careful steaming I did. I fried them a bit in olive oil afterward and that helped some, but not enough. I think the steaming time needs to be upped or the liquid in the dough reduced.
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Posted by monkey7 on May 20, 2010 · Member since Sep 2009 · 324 posts
Vegan Yum Yum
Mini Baked Donuts: I made these for my mom since she wanted doughnuts. I used flax seed for the egg replacer and used a large doughnut pan instead of mini. After they cooled I coated them in a powder sugar glaze and coated them in chopped peanuts. My mom loved them. She was craving a peanut doughnut from dunkin' donuts but they do not make them anymore. My dad tried one and could not believe they were vegan. These are not heavy like fried doughnuts but not light like yeast doughnuts. The recipe only makes 6 large doughnuts so I would double it if feeding more then a couple people.
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Posted by Allychristine on May 21, 2010 · Member since Dec 2007 · 15438 posts
Green chile chickpea tortilla cups
I made a version of these that turned out fantastic! I used handmade corn tortillas (that I did not make). They weren't very malleable, so I had to fill them, then fold up to fit in the cups. They stuck a bit, but it still worked. I added mushrooms, cumin, pinch garlic powder, and spinach to my chickpeas, and I'd definitely recommend adding something to the filling. I used rotel for the chiles, but topped it with green chile salsa, the cheeze (FYH monterey), and the tomatoes. I'd probably use different tortillas next time, but these are delicious and easy!
Posted by oncewerewesties on May 23, 2010 · Member since Mar 2009 · 5849 posts
Green chile chickpea tortilla cups
am I being blind, or what blog is this from ?
: )
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Posted by Allychristine on May 23, 2010 · Member since Dec 2007 · 15438 posts
Green chile chickpea tortilla cups
am I being blind, or what blog is this from ?
: )
Oops, sorry! Vegan Dad.
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Posted by hopfrog on May 23, 2010 · Member since Sep 2004 · 905 posts
Fat Free Vegan Kitchen Red Cabbage and Peas with Cumin and Mustard Seeds: This recipe is awesome! It is soooo easy and delicious. I could easily eat an entire head of cabbage in one sitting with this recipe. I've also had it with green cabbage, and while not as pretty, I think I like the taste even more that way. I've made this recipe over and over again.
I usually pair the it with Black Eyed Pea Masala (also Fat Free Vegan), as does Susan. This recipe is also very easy, good, and fast (in the pressure cooker). I usually double the recipe and freeze the leftovers. That way I can quickly make the Red Cabbage and Peas with Cumin and Mustard Seeds fresh and have a delicious and healthy dinner ready in under 20 minutes.
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Posted by veggydog on May 24, 2010 · Member since Sep 2006 · 1196 posts
Ok, since I'm home doing absolutely nothing and daytime television is horrendous, I will do my reviews for the FatFreeVeganKitchen blog...
In no particular order...
Creamy Eggplant Casserole - Delicious! I followed the recipe almost exactly, as I do with most of her recipes, but I omitted the celery. It wasn't a very appetizing color, but it tasted amazing! Andy wasn't a huge fan, but he's hit or miss with eggplant. I would definitely make this again.
Rigatoni with Zucchini and Eggplant - Very good! I've never done the tofu ricotta thing (the one time I tried it, I thought it was gross and way too tofu-y) but this changed my mind. I did add an extra tbs of nut yeast and left out the pine nuts. I would have to say that if I wanted to make this perfect, I would probably switch out the eggplant for another veggie....it was good, but also a little weird with the eggplant.
Portabellas Stuffed with Pesto Mashed Potatoes - Not my favorite, then again, I rarely like any type of stuffed mushrooms. There wasn't much flavor, even though I'm pretty sure I added a bunch of extra spices to it. I won't be making this again.
Susan's Dirty Little Secret Soup - Great soup - very simple, but nice flavor. I added a 1/2 cup of barley to beef it up a little.
Smoky Refried Bean Soup - Amazing! Just like a burrito in a bowl....we both loved this to death! A little sour cream would have been good on this, but I didn't have any.....I served with burnt tortilla chips (not on purpose though)
Irish White Bean and Cabbage Stew - Very good - I love anything with white beans, but it was fairly bland until I added a whole bunch of spices and nut yeast. I also would have liked more cabbage. The only thing I left out were the caraway seeds, cuz I didn't have any.
Cauliflower Dal with Panch Phoran - This is a good, fairly standard cauliflower dal....I guess I didn't notice the distinct flavor of the panch phoran - maybe I should have used more.
Patatas Bravas - Good, not awesome though. I made it as a main dish, which its not supposed to be, so it was kinda like potato overload....and I despise olives, but for some reason I thought they'd be ok in this dish - no, I still picked them out, but Andy really liked them (he loves olives, but I never buy them)
Black Eyed Pea Masala - Really good! This was my first dinner using the pressure cooker and it came out great! I didn't have the asafetida (I have it now, but I have no idea what it's purpose is) but I followed the rest of the recipe exactly. I'm a huge fan of the black eyed pea, even though my stubborn husband claims he's not. I think I served this over rice. I will definitely make again!
Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce - Very good - not pretty (at all), but very good. The onion relish added a lot - but I think I'm gonna try Quintess' version next time. I renamed this Indian Porridge, cuz the name was too long and it reminded me of the gruel poor children in an orphanage would get.
Herbed Polenta with Beans and Bok Choy - This was our first bok choy experience, now we're hooked. I used pre-packaged polenta, cut it into cubes and dipped in nut yeast for a nice cheesy flavor - then baked them until they were crispy. I added a can of tomatoes and used great nothern beans rather than kidney beans (ick). I think this was the first recipe I made of Susan's....and I will be making this again.
Mini Crustless Tofu Quiches - One of my favorites so far. So easy but so goooood. I love the texture of these - my only problem is that I never let them sit long enough after coming out of the oven, so they aren't as firm as they could be.....I'm making them again this week, so I'll try to be more patient. I also think I'm gonna try a new set of spices - Andy said I used too much rosemary.....
White Bean Chili - Once again, very good....I didn't add the jalapeno, celery or masa harina, but used two cans of tomatoes and added a couple of tbs of nut yeast. Since I didn't use the jalapeno, I added a bunch of cayenne pepper and chipolte powder. I made it for some friends and everyone enjoyed it.
I think that covers everything....I'll keep updating as I make them so I can do pictures too!
yay! keep 'em coming. Shell, I'm still on the look out for you, too.
Vegan Dad
Bourbon glazed acorn squash
Except I didn't use acorn squash, because, well, I don't even know what acorn squash looks like. Regular old butternut squash tasted amazing though. It's a pretty simple recipe/technique, but we liked the bourbon-y taste that came through; a little different from a straight sticky sweet roasted vege flavour.
Super easy southern tofu
We really enjoyed this too and I will especially be re-using the dry rub/marinade combo technique for tofu in future. The sauce was, predictably, sticky sweet. Which was tasty, but unless you're really in to sweet dinners, I would recommend making sure you pair it with something savoury to help balance it out : )
Tarka dhal
This was nice, but I should have paid more attention to the fact that he says it's a toned down version. We found it really mild. bordering on bland, and I have other dhal recipes that I like much much more, so I probably won't make this again, even with increasing the spices.
yay! keep 'em coming. Shell, I'm still on the look out for you, too.
yeah, I'm not gonna get to try any of them any time soon....we're literally going to be at home for dinner for about 3 meals in the next 2 weeks and then all our stuff gets shipped. We're gonna have one paring knife, a wooden spoon, one frying pan and one old wok as cooking utensils after that. I don't think I can cook complex things with just those.
Vegan dad
Cornbread chili
We're still really new to cornbread, it's not really common/popular here, but we both really liked this as a different way to cook/eat chili. I was planning on making chili and scones for dinner and when I saw this recipe it just made sense to do it all together. I was a bit worried about the cinnamon and cocoa, as my husband in particular is not a fan of sweet/savoury mixes, but there was just enough chilli/spice to balance it out well.
The only thing I changed was I didn't have enough cooked beans/not enough time to cook them, so I blended a lump of homemade seitan into 'mince' to replace some of the beans.
Vegan KD 1.0
Again, I've never seen/heard of/tried cheese from a box, but this just sounded nice so I gave it a go . I only had green capsicums and didn't think the green would do anything for the appearance, so I used some sundried tomatoes instead of a roasted capsicum, but otherwise followed the recipe. Damn, it was nice! We ate it with pasta, brocolli and seitan, and my husband requested it for dinner again the very next day . Simple, tasty, fast.
Vegan KD 1.0
Again, I've never seen/heard of/tried cheese from a box, but this just sounded nice so I gave it a go . I only had green capsicums and didn't think the green would do anything for the appearance, so I used some sundried tomatoes instead of a roasted capsicum, but otherwise followed the recipe. Damn, it was nice! We ate it with pasta, brocolli and seitan, and my husband requested it for dinner again the very next day . Simple, tasty, fast.
I'm going to have to try that soon! I forgot to get EB at the store today, and red peppers were a bit expensive. Next time!
I'm going to have to try that soon! I forgot to get EB at the store today, and red peppers were a bit expensive. Next time!
yeah, that's why I only had green ones!
But you mentioning the margarine reminds me I didn't do that step because I couldn't see the need to add that fat when it was already good and saucy so I just poured the sauce over pasta and brocolli : )
Just found this blog. The woman is veganizing the entire Betty Crocker cookbook, and some of the stuff looks yummy! I'm planning on making something from here this week, but I thought you guys might enjoy it.
www.meettheshannons.net
Just found this blog. The woman is veganizing the entire Betty Crocker cookbook, and some of the stuff looks yummy! I'm planning on making something from here this week, but I thought you guys might enjoy it.
www.meettheshannons.net
Whoa, that's pretty cool. I like the idea at least!
While I'm here....a couple weeks ago I made Fat Free Vegan's BBQ Seitan Ribz: Very very good, but I think I had some awesome BBQ sauce that helped the taste. I ate those ribz up like a carnivore though;) Scary.
While I'm here....a couple weeks ago I made Fat Free Vegan's BBQ Seitan Ribz: Very very good, but I think I had some awesome BBQ sauce that helped the taste. I ate those ribz up like a carnivore though;) Scary.
I could have sworn that other people made these, but they were not even on the list yet. Maybe VW has a similar recipe?
i think cali may have talked about making them in another thread but im not sure.. i know theres also the dragonfly ribz on vw but im pretty sure ppl have discussed making ffvs, too.
i think cali may have talked about making them in another thread but im not sure.. i know theres also the dragonfly ribz on vw but im pretty sure ppl have discussed making ffvs, too.
I think I just remembered that it was veggydog who started the convo in a thread about the ribz. I'll have to go find that, and add some reviews.
http://www.meettheshannons.net/search?updated-max=2010-04-08T05%3A32%3A00-07%3A00&max-results=5
Made this for dinner (mexi-shells). Its good, a little too tomatoey, but not as good as this vw recipe:
http://vegweb.com/index.php?topic=21441.0
Vegan Dad's Chick'n Burgers: Good taste, though I pretty much doubled all the spices and soy sauce and also added some poultry seasoning. My only qualm with these is they remained doughy after all the careful steaming I did. I fried them a bit in olive oil afterward and that helped some, but not enough. I think the steaming time needs to be upped or the liquid in the dough reduced.
Vegan Yum Yum
Mini Baked Donuts: I made these for my mom since she wanted doughnuts. I used flax seed for the egg replacer and used a large doughnut pan instead of mini. After they cooled I coated them in a powder sugar glaze and coated them in chopped peanuts. My mom loved them. She was craving a peanut doughnut from dunkin' donuts but they do not make them anymore. My dad tried one and could not believe they were vegan. These are not heavy like fried doughnuts but not light like yeast doughnuts. The recipe only makes 6 large doughnuts so I would double it if feeding more then a couple people.
Green chile chickpea tortilla cups
I made a version of these that turned out fantastic! I used handmade corn tortillas (that I did not make). They weren't very malleable, so I had to fill them, then fold up to fit in the cups. They stuck a bit, but it still worked. I added mushrooms, cumin, pinch garlic powder, and spinach to my chickpeas, and I'd definitely recommend adding something to the filling. I used rotel for the chiles, but topped it with green chile salsa, the cheeze (FYH monterey), and the tomatoes. I'd probably use different tortillas next time, but these are delicious and easy!
http://hphotos-snc3.fbcdn.net/hs295.snc3/28419_10150181515955533_507120532_12662766_3877984_n.jpg
(with the cilantro lime rice from VV)
Green chile chickpea tortilla cups
am I being blind, or what blog is this from ?
: )
Green chile chickpea tortilla cups
am I being blind, or what blog is this from ?
: )
Oops, sorry! Vegan Dad.
Fat Free Vegan Kitchen Red Cabbage and Peas with Cumin and Mustard Seeds: This recipe is awesome! It is soooo easy and delicious. I could easily eat an entire head of cabbage in one sitting with this recipe. I've also had it with green cabbage, and while not as pretty, I think I like the taste even more that way. I've made this recipe over and over again.
I usually pair the it with Black Eyed Pea Masala (also Fat Free Vegan), as does Susan. This recipe is also very easy, good, and fast (in the pressure cooker). I usually double the recipe and freeze the leftovers. That way I can quickly make the Red Cabbage and Peas with Cumin and Mustard Seeds fresh and have a delicious and healthy dinner ready in under 20 minutes.
Someone needs to make these http://vegandad.blogspot.com/2010/05/vegan-chocolate-glazed-donuts.html
And bring me one.
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