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Persimmon Cookies II

Reviewed: Dec. 10, 2011

These are delicious! I used succanat instead of sugar, and it added a yummy hint of molasses and made the cookies darker and more attractive. I'm planning to give these as gifts for Christmas.

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2 users found this review helpful

Very good. I served with mushroom gravy, and next time will add some sage. I used 1 Tbs. nutritional yeast instead of yeast extract. I also added peas, used 4 carrots, and 5 potatoes. Hubby still wanted more potatoes.

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3 users found this review helpful

Chinese Cold Pasta Salad

Reviewed: Jul. 6, 2011

Added grated ginger and broccoli, and used only 1/2 the pepper flakes - very good. I doubled the sauce as others suggested, but it was very soupy. I think this is because I refrigerated my noodles ahead, so they weren't as starchy and sticky, sucking up the sauce. Next time I won't be doubling the sauce.

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2 users found this review helpful

Fig and Olive Tapenade

Reviewed: Jun. 24, 2011

Can I give 6 stars? Unbelievably amazingly good! I took another reviewer's advice and processed everything together, including the walnuts - no cream cheese. Spicy, salty, sweet, savory - we could have eaten the whole thing for dinner with some toasted french bread. You have to try this recipe! If you don't like the balsamic, try red wine vinegar.

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8 users found this review helpful

Artichoke Crostini

Reviewed: Jun. 24, 2011

Pretty good. I used marinated artichoke hearts. You HAVE to let it sit overnight, or it is boring.

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3 users found this review helpful

Veggie Delight on Garlic Bread

Reviewed: Jun. 24, 2011

Excellent on Foccacia Bread with garlic mayo. Make sure the eggplant doesn't get overcooked. Mushrooms are a must!

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3 users found this review helpful

Vegan Brownies

Reviewed: Jun. 23, 2011

I used 1/2 c. water, 1/2 c. applesauce, 1 c. agave, and 1/2 c. oil. Baked for about 20 minutes. More cakey, just how hubby likes it. Thanks for a great starting point.

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3 users found this review helpful

White Bean Spread With Garlic & Rosemary

Reviewed: Jun. 22, 2011

Definitely needs more oomph - I'd double spices, add some heat, like crushed red pepper. I like the concept, so I'm going to experiment with it.

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3 users found this review helpful

Orzo and Wild Rice Salad

Reviewed: Jun. 22, 2011

I only used 1/2 c. olive oil. I was hesitant about the corn and peppers combined with currants (or raisins, which I used), but it really worked together. Great textures, great flavors. My foodie hubby said it was the best pasta-type salad he had ever had. Definite keeper. I used 1/2 the pepper.

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2 users found this review helpful

Easy Pesto

Reviewed: Jun. 22, 2011

Surprisingly good with the almonds. I toasted whole almonds on the stovetop, then chopped before processing it all together. As others have said, I recommend this method over the oven, especially if using sliced or slivered nuts. I only used 1/2 of the oil and it was great with rotini pasta - stuck in all the spirals. I added some diced tomato for color, and next time I might add some shredded zucchini and carrot.

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Scrambled Tofu

Reviewed: Jun. 20, 2011

Didn't care for the turmeric taste, or how liquidy it was. Worth experimenting with though.

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1 user found this review helpful

Millet Muffins

Reviewed: Jun. 15, 2011

my muffins burned! I subbed cornstarch and soymilk/vinegar for the egg and buttermilk to make it vegan, but that may have made the issue with temp. I set the timer for 10 min, and they were all black on the bottom. The tops and middle were delicious and moist, so I think I will try paper cups next time and 375 temp. I won't be stepping away from the oven either.

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1 user found this review helpful

Hasty Chocolate Pudding

Reviewed: Jun. 10, 2011

Soooo good! It really hit the spot. Works great as 1 or 2 servings too.

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1 user found this review helpful

Garlic Chicken Stir Fry

Reviewed: Jun. 6, 2011

Nice flavor - made with tofu marinated in sauce and no cornstarch. Added broccoli and carrot. Next time I'll double the sauce and add pepper and fresh chopped garlic at the end, for more of a garlic pepper dish (my favorite).

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3 users found this review helpful

Kale and Banana Smoothie

Reviewed: Jun. 5, 2011

Just okay. Mixed reviews with the kids. I would add some frozen berries and OJ for extra sweetness and vitamin C to help absorb the iron from the kale.

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1 user found this review helpful

Alex's Raw Chocolate Pudding

Reviewed: May 31, 2011

Excellent! It tasted so good out of the blender, I couldn't wait a full hour to chill it, but I managed to have enough self-control to stick it in the freezer for 15 minutes. What a delicious, easy dessert. We all loved it! For those who have complained, I would recommend using an avocado and banana that are at peak ripeness for raw eating - no black spots.

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3 users found this review helpful

Vegetable Lo Mein Delight

Reviewed: May 21, 2011

The flavor was great, just too light. I will double the sauce next time, as I like my noodles saucy.

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1 user found this review helpful

Chicken and Cashews

Reviewed: May 21, 2011

made this as written, with tofu instead of chicken - not too exciting, but quick and easy. Other additions like ginger and veggies would probably help. Cooked the sauce down about 5-7 minutes with a 4 serving recipe - but the tofu probably added some liquid.

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2 users found this review helpful

Thai Curry Tofu

Reviewed: Apr. 28, 2011

This would probably be good for a beginner cook or college student who isn't too familiar with the more exotic spices and flavors. It lacked depth. Maybe with some ginger, basil, lime, coriander...Probably won't make this again though.

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1 user found this review helpful

Greek Goddess Pasta Salad

Reviewed: Apr. 25, 2011

I made this with 16 oz rotini and no avocado or dressing. I used some of the oil from the various jarred items to moisten the noodles and added grated zucchini and carrot. It was very flavorful and fresh tasting, not soggy or oily like I might imagine this would be with so much dressing added to it. The flavors worked nicely together.

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1 user found this review helpful

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