Laura W Recipe Reviewed - Community

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Fantastic! I made them with 1 and 1/3 cup agave nectar instead of sugar, and 2.5 cups flour (half of it wheat flour half white). They rose nicely, didn't stick to the baking sheet, and tasted like brownies, but light!

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Best Brownies

Reviewed: Oct. 7, 2008

I changed the recipe in this way: substitute 3/4 cup agave nectar for 1c sugar, increase flour to 3/4 cup, lower temp to 325, bake 32 minutes. Agave will keep your blood sugar normal if you're diabetic. It's a great recipe!

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Crunchy Dessert Bars

Reviewed: Aug. 29, 2008

This is amazingly good! I used sugar free cool whip, and agave nectar ice cream. I didn't have vanilla, so I used some almond and some chocolate. Somewhat nutritious, very delicious!

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Orange Yogurt Bread

Reviewed: Jun. 17, 2007

Wow! This was great, and so moist! We ate it without the glaze. I substituted soy yogurt for the yogurt, and for the butter, 1/3c vegan butter + 1/3c shortening.

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Vegan Split Pea Soup II

Reviewed: Jun. 16, 2007

Really good! I added 2 small diced potatoes, like another reviewer, and also 4 cloves of garlic and 2 tsp Penzeys Sunny Paris seasoning. It was delicious.

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Chocolate Cake I

Reviewed: May 25, 2007

This is the first 'from scratch' cake that I've found, that my family likes better than a mix! It is less sweet, and more moist. We love it. I added an extra half cup grated chocolate directly to the batter (unmelted), and substituted soy yogurt for the sour cream. Also substituted 1/4 cup applesauce for one of the eggs. Delish, and healthier!

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Banana Waffles

Reviewed: Jan. 27, 2007

A good recipe. We added chopped walnuts, and substituted regular milk with vanilla soymilk. We also slightly mashed out bananas into the mix. Texture was good, and outside crunchy. We didn't have to add any extra milk as other reviewers have had to. I didn't think it was earth shaking, but it was good, and we'd make it again. All my kids asked for seconds.

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3 users found this review helpful