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Moo Shu Pork

Reviewed: Apr. 21, 2009

Made with tofu instead of pork and was pretty good following recipe as written - will tweak a bit to make less sweet and more our favorite chinese restaurant's moo shu dish. Thanks!

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Pretty impressed with this recipe. I made some substitutions to make maybe it a tad healthier. I used egg beaters in place of the eggs, 1/3 cup applesauce and 2/3 cups ex. vir. olive oil (promise you can't taste it!), diet mountain dew, and a simple vanilla glaze for the frosting. Also added a titch of green food coloring. Hubby, who doesn't like sweets so much but heart mnt. dew, loves it :)

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Oatmeal Peanut Butter Cookies

Reviewed: Mar. 3, 2009

Pretty good, not too sweet cookies.

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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Mar. 1, 2009

Very yummy and nutritious recipe! I personally cut out the turkey and used veggie stock. Also took other reviewers advice on using only 2 1/2 cups of water. Didn't have any of the optional ingredients on hand but still was delish. I plan to use both the cilantro and parsley next time. Thanks for sharing!

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Garlic Feta Dip

Reviewed: Feb. 12, 2009

Words can't describe how good this is. I only used a cup of plain, low fat yogurt and skipped the sour cream all together - also I reduced the feta to 3/4 cup. I'm guilty of loving dip with my veggies but I don't even feel guilty with this.

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Indian Tandoori Chicken

Reviewed: Feb. 12, 2009

Very good and nicely spiced. And I vegetarian-nized it using Quorn tenders (chicken-style meat substitute) and it turned out really well! I'm going to try it next with chicken-style seiten, thanks for the recipe

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Coffeebar Chai

Reviewed: Dec. 27, 2008

Love it, love it, love it! Almost perfect just as written. The only thing I changed was to not add the tea bags with the honey. I added them after the milk had come to a boil. I turned the heat off and steeped them for only 3 minutes. Otherwise you are releasing too many of the tea's tannins - resulting in a more bitter taste. Thank you so much for sharing!

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Breaded, Fried, Softly Spiced Tofu

Reviewed: Nov. 15, 2008

Beautiful and wonderfully tasty - my new favorite tofu recipe. I do a second coating just to get all wet spots filled up. Hubby and 2 yr. old daughter heart this recipe too.

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Lentil Soup III

Reviewed: Nov. 15, 2008

Took other reviews advice on adding carrots and sautéing the onions in a little olive oil first. Also used 3/4 teaspoon of garlic powder (sadly no fresh cloves in the house). And lastly had to use one cup of red lentils and one cup split peas since that's all I had on hand. Came out wonderfully and is the most filling soup ever. A great base to go off of, thank you for sharing!

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Vegetarian Chickpea Sandwich Filling

Reviewed: Nov. 15, 2008

On a sandwich with tomato, spinach, and mustard - magnificent! Thank you SO much for sharing!!

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Baked Tofu Bites

Reviewed: Dec. 3, 2006

Really good, we will be making this again and again! I am always sure to really take a lot of time squeezing off the excess water when I prepare tofu. It really helps with the texture and also the tofu will soak up more of the marinade. I let it sit of paper towels for 30-45 minutes with two three pound weights on top. Also I cut out the liquid smoke, used chili oil instead of hot sauce, halved the amount of maple syrup, and halved the amount of soy sauce.

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17 users found this review helpful