morgy Profile - Allrecipes.com (10053632)

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morgy


morgy
 
Home Town:
Living In: New Orleans, Louisiana, USA
Member Since: Feb. 2007
Cooking Level: Expert
Cooking Interests: Vegetarian
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About this Cook
Recently turned vegan who enjoys trying to create all recipes into delectable cruelty-free dishes.
My favorite things to cook
Vegan food!
Recipe Reviews 19 reviews
Vegan Arepas Made with Polenta
Great recipe. I followed it exactly as written except I used grits (cooked then broiled) instead of polenta, as I was out of corn meal and I prefer to make my own vs. buying pre-packaged. Also added some cherry tomatoes to the salsa for color and dipped the tofu in marinade of garlic, olive oil, liquid smoke, worcestershire sauce and soy. My non-vegan bf went back for seconds!

0 users found this review helpful
Reviewed On: Jul. 18, 2013
Raw Pad Thai
Really enjoyed this. Forgot the ginger and added some grated cauliflower tops on tops b/c I had to use them. The sauce is excellent. I served it w/a side of rice for starch but I could have just as easily filled up on the raw veggies.

1 user found this review helpful
Reviewed On: Jul. 16, 2013
Beezie's Black Bean Soup
I simplified this a bit using a large can of black beans (28 oz) and a 14 oz can of tomatoes. I first cut all the vegetables using 3 stalks of celery, 3 small carrots, 2 peppers, 1 large onion and 3 serrano, 1 habenero pepper. I dumped them into the crock and then added the canned beans (liquid included) tomatoes and enough veggie broth to bring the water level to about 2 inches below the lip of the crock pot. I added all the spices listed increasing the quantities to taste. I also added some garlic salt and Season All. Cooked everything on high for 4 hours, touched up the spices and topped w/avocado and yogurt. This was extremely flavorful and hearty. I served it with grilled bread and simple onion, tomato, cucumber salad w/lemon olive oil. My carnivorous bf loved it and requested we serve the leftovers over rice tomorrow.

1 user found this review helpful
Reviewed On: Oct. 20, 2012
 
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