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Allrecipes Home
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> pinkypink
cook's profile
pinkypink
Home Town:
Living In:
Toronto
,
Ontario
,
Canada
Member Since:
Dec. 2006
Cooking Level:
Intermediate
Cooking Interests:
Baking, Slow Cooking, Asian, Indian, Middle Eastern, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies:
Reading Books, Music, Wine Tasting
Recipe Box
326 recipes
View All Recipes
Title
Type
Overall Rating
Member Rating
Eggplant and Pepper Parmesan Sandwiches
By:
Marlena
Kitchen Approved
Vegetarian Chickpea Sandwich Filling
By:
FISHLOVE
Kitchen Approved
Cucumber Sandwich
By:
REDVELVT22
Kitchen Approved
View All Recipes
Photos
1 images
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About this Cook
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Recipe Reviews
306 reviews
See All Reviews
Fava Bean Breakfast Spread
Awesome recipe! I ate this for lunch yesterday because I was starving and it sounded good and quick. The only thing I did a bit differently was that I added a bit of tahini. I also used the immersion blender right in the pot, so it was smooth and chunky. I had a ton of leftovers so this morning I heated a bowl up of the bean spread and topped it with a fried egg. This probably isn't authentic, but the beans taste amazing with the runny egg! As a breakfast its definitely very filling and nutritious!
0 users found this review helpful
Reviewed On:
May 15, 2012
Quick Artichoke Pasta Salad
This was really good. I added the zest and juice of one lemon for a bit more flavour. I also topped it with some feta. This is a great simple vegetarian dish!
0 users found this review helpful
Reviewed On:
Apr. 23, 2012
Vegetable Cutlets
As written these are bland, but with my modifications they tasted great. I followed the recipe, but I didn't add the green beans until the final 3 minutes of cooking. I didn't want mushy vegetables. I hand mashed them and left some of the potatoes chunky. For seasoning I added 1 tablespoon (yes one tablespoon) of garam masala. I'm used to spicy food and this was still mild flavour with a kick. I also grated one medium onion and two garlic cloves. The first time I made this I used only seasoned bread crumbs. They turned out great, but this time I made them with 3/4 a cup of seasoned bread crumbs added to the potato mixture, and I dipped them in egg and about 3/4 cup of panko. They turned out much crispier. The seasoned bread crumbs added to the flavour, but I will continue to use panko as the breading. I top these with mango chutney. Everybody who has had them says they're great!
2 users found this review helpful
Reviewed On:
Apr. 17, 2012
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