Thai Curry Tofu

Reviewed: Nov. 14, 2009

Having only been cooking tofu for about a year, I was having a hard time figuring out how to prepare a tofu dish in which you didn't taste the somewhat nutty, bland flavor of tofu (I'm not a big fan). Well, this is it! I made slight modifications: I added a green pepper (cubed), used about 10 green onions rather than one small regular onion, omitted the cilantro, used about 3 tsp red curry paste rather than powder, and added about 1 1/2 tbsp of soy sauce. (Also used reduced fat coconut milk, and then added a little corn starch/water to thicken it up a bit.) Served over jasmine rice, and I believe I may never have tofu any other way again!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Marinated Grilled Shrimp

Reviewed: Oct. 21, 2009

I wanted a chilled shrimp for a party and thought this might fit the bill--it did! I made the marinade as written with one exception--I had only rice vinegar. Fresh basil and garlic is a MUST--don't substitute that dried stuff. I refrigerated for two hours and then steamed them quickly. Chilled in fridge and served cold. Yummy!

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cookingteacher

Cooking Level: Expert

Home Town: Laramie, Wyoming, USA

Living In: Port Orchard, Washington, USA

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Double Tomato Bruschetta

Reviewed: Oct. 14, 2009

So good! If you are a fan of Olive Garden's Bruschetta, I believe this would be very close to (or even better than), if you add just a couple tablespoons of grated Parmesan to the mixture and skip the cheese on top.

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TracyC

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Green Bean Salad

Reviewed: Oct. 10, 2009

I was able to use garden fresh green beans from my father, as well as some various peppers he had grown in his garden, it was a big hit with the in-law family, so it's a keeper!

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Curried Vegetables

Reviewed: Oct. 10, 2009

We enjoyed this dish, I went heavy on the jalapenos so it was a bit too spicy, so you'd be wise to stick with the recipe as written. Curry is a favorite flavor of ours, so overall, we truly enjoyed this dish.

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Vegetable Cheese Soup I

Reviewed: Sep. 27, 2009

I made quite a few changes and ended up with a delicious, hearty soup! I used salsa con queso instead of the cheese sauce, omitted the celery seed and carrots, and added a can of black beans, about half a package of fresh spinach (chopped up in the blender with the vegetable broth, then added) and 1 c of salsa. I garnished it with shredded cheddar and a bit of cilantro, and WOW, what a tasty dish! I feel a lot better about the nutritional value too with the beans and spinach added. The spiciness of the salsa completely overrode the flavor of spinach. I will definitely make it over and over. Thanks for the base recipe!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Spinach Bacon Quiche

Reviewed: Sep. 26, 2009

As written, the recipe will not work. It is far too watery, and I'm still waiting on it after an extra 10 minutes in the oven, hoping to get it to solidify without burning the crust beyond being edible. I think the idea is great, but next time I'll be cutting the milk probably in half. EDIT: Cutting the milk down to 3/4 c and adding a couple tbsp flour made all the difference - I also added a couple of small red potatoes, diced. Used veggie bacon, and now I have something I'll cook over and over again!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Applesauce Bars

Reviewed: Sep. 24, 2009

These were excellent! I modified the recipe slightly, using 1/3 c brown sugar and 1/3 c Splenda, and only baked 20 minutes in the 9x13 pan. I think I'll do the 8x8 next time as suggested, but I will definitely be making these again - so tasty, and I know they'll be a hit at work tomorrow!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Soba with Toasted Sesame Seed Sauce

Reviewed: Sep. 19, 2009

Very good recipe to start with, just made a few tweaks (personal preference) to the sauce. I'd also advise, it does NOT take 10-12 minutes to toast sesame seeds at that oven temperature - maybe half that time. But this was a good, easy recipe that I'll definitely keep making and modifying!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Curried Rice Pilaf

Reviewed: Sep. 10, 2009

Great recipe to start with - I made a few adjustments. I used jasmine rice, which didn't have to cook as long (maybe 20 min total), tripled the curry, added a dash of soy sauce, omitted the raisins and used vegetable broth instead of chicken. Overall this probably didn't affect the flavor much, but just some personal preferences - and this is one I'll be making again and again!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Sugarless Applesauce Cake

Reviewed: Sep. 1, 2009

I adjusted this recipe to make a chocolate sugarless cake, and it turned out GREAT! Just omit the spices and raisins, add 4 tbsp cocoa, and I used 1 c white sugar substitute since I can't find brown sugar substitute in my town. Anyway, it is DELICIOUS and doesn't taste sugarless at all! I'm going to top it with no-sugar-added cherry pie filling and enjoy sharing :)

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Pumpkin Bars III

Reviewed: Aug. 31, 2009

An excellent, easy recipe for pumpkin bars! I omitted the raisins just because I prefer them without, but I also did find out that the glaze tends to sink right into the bars if left covered overnight - so my advice is to wait until you're about to serve them to glaze them. I'll definitely make these again, they were a big hit!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Best of Everything Veggie Burgers

Reviewed: Aug. 27, 2009

I made these for my dad and I to eat while he was visiting, and he absolutely raved about them! I thought they were very good too, but not being a big black bean person, I'm going to try cutting the black beans in half and doubling the egg on the next go-round. Actually, I use Egg Beaters so it ends up being a very low cholesterol burger too. These burgers also refrigerate and re-heat beautifully, so the leftovers are great too!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Pumpkin Pecan Pancakes

Reviewed: Aug. 23, 2009

I found these pancakes to be too moist - almost slimy. The flavor was terrific (I followed a previous reviewer's advice and used some pumpkin pie spice), but I think I'm going to try making them without the yogurt next time and see how they turn out. Still, a good recipe I'll be continuing to modify until I get it right!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Barbeque Tempeh Sandwiches

Reviewed: Aug. 21, 2009

I tried this recipe when my sister and her family were visiting - her oldest daughter is a vegetarian, and her husband is a meat-and-potatoes guy. The only thing I changed was adding a couple of cloves of minced garlic to the vegetables and used 2 green peppers instead of 1 green, 1 red... and EVERYONE, my brother-in-law included, ate this right up and wanted more! What a terrific, easy recipe and it turned out to be such a crowd pleaser! This is one of those good ol' standby recipes for me now, I make it as often as possible. It's pretty handy, too, for a single person because the sandwich filling keeps very well in the refrigerator and reheats very well too. Thanks for a terrific, quick, easy meal!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Lemon-Butter Snow Peas

Reviewed: Aug. 6, 2009

Used a bag of frozen peas - never as good as fresh peas, but they were a big hit at the dinner table - hope to try them fresh peas at some point. Made a great and easy side dish!

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Baked Green Tomatoes

Reviewed: Aug. 6, 2009

Nothing really beats fried...but these were all right. I did my own spice blend, including pepper, salt and a garlic and herb mixture. Next time, I think I'll try to flip them in the middle and perhaps dip the tomato slices in egg before the cornmeal.

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Jiffy Jambalaya

Reviewed: Aug. 6, 2009

Loved the ease and quickness of preparing this dish. Tasty and full of great flavors.

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Zucchini Pie

Reviewed: Jun. 30, 2009

My mom made this recipe for years with zucchini from her garden. She added 1 T. of yellow mustard on the top of the cresents and 1 t. italian seasoning to the eggs before baking. It gives it a little zip. Yummy!

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