Angela Recipe Reviewed - Community

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A good start recipe. I am vegetarian and like to adapt recipes that are safe to eat. Try with Quorn products for a much better finish. 1 bag Quorn tenders needs only one can of cream of mushroom soup and one can of water. I added additional garlic powder and onion powder, freshly cracked black pepper, and one half vegetable bullion cube. The soup isn't vegan, but most are vegetarian. Check labels. A good, filling dinner. 3+ I'll tweek next time to get to 4 :-)

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White Chili I

Reviewed: Nov. 23, 2008

Make it Vegetarian! Thank you very much to this start to my vegetarian version,which turned out to be absolutely delicious.Start with one package chicken-style seitan, cut into small cubes and brown with the onions. For stock, use 1.5 cups un-chicken stock of vegetable stock. 2 tablespoons of nutritional yeast for thickening. Added one can garbanzo beans (not enough beans with one can of cannelli). I like my food spicier, so I doubled the oregano, added slightly more cayenne pepper and added a teaspoon of coriander.

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Tasty Breaded Seitan

Reviewed: Sep. 28, 2008

Thank you so much for this! I like seitan a lot more than tofu, and this recipe gives me another option for a protein source. I halved the cumin and doubled the coriander (I love coriander). I added a teaspoon of onion powder and 1/4 tsp cayenne pepper. I also cut the seitan before frying for smaller pieces with flatter planes for cooking. I sprayed with grape seed oil and oven-fried at 425 degrees. I'll make again and again and try different dipping sauces.

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Summer Grilled Cabbage

Reviewed: Sep. 1, 2008

My grandmother taught me this years ago. For a spicier version, season with cayenne pepper. I wrap individual wedges in foil. The moisture content cooks the cabbage. If you aren't up to lighting the grill, this works very well in a 450 degree oven...tightly covered heavy pan-no foil.

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13 users found this review helpful

Spicy Vegan Potato Curry

Reviewed: Aug. 24, 2008

This was very, very good. Thank you so much! I took a shortcut and used 2 cans of small potatoes (diced). They saved time and effort and worked very well. I used about 2/3 can of coconut milk. I've grown accustomed to cutting coconut because my daughter doesn't like the taste to be overpowering. A keeper.

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Eggplant Delight

Reviewed: Jul. 28, 2008

Good Heavens this was good! I've never been a fan of eggplant, but a friend gave me one from her dad's garden, so I gave this recipe a try. Olive oil. I added garlic powder to the seasoning. Added tomato slice on top of onions and also used a 4 cheese blend. Finished in the broiler instead of the pan. Absolutely delicious!

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4 users found this review helpful

Easy Vegetarian Corn Chowder

Reviewed: Jun. 14, 2008

Leave out the nutmeg! I made it twice, once with and once without nutmeg because the flavor disturbed me. It is much better without. I also used soymilk, which substituted very nicely. For the meat eaters, I topped with imitation bacon bits, and which they loved.

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9 users found this review helpful

Vegetable Curry

Reviewed: Jun. 8, 2008

this is a very good starter recipe! It easily accepts substitution of whatever vegetables you happen to have on hand. I used fresh instead of frozen. I added nutritional yeast for a thickening (didn't have tomato paste on hand) and red pepper flakes to spice it up. I agree with the many before me, if you like a lot of "kick" add more curry powder.

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3 users found this review helpful

Mom's Squash Casserole

Reviewed: Jun. 10, 2006

Wonderful, wonderful casserole. I used zuchinni and yellow squash. I added black pepper to the soup mixture (suggested by previous reviewer). I used a four-cheese blend instead of all cheddar. Lastly, I mistakenly bought mushroom soup with roasted garlic--I love garlic and the casserole was just wonderful. My finnicky teenager loves it too!

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7 users found this review helpful