MAGGIE986 Profile - (1025199)

cook's profile


Home Town: Arlington, Washington, USA
Living In: Carrboro, North Carolina, USA
Member Since: Feb. 2001
Cooking Level: Expert
Cooking Interests: Vegetarian, Dessert
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lemon soup, garnished with parmesan sticks and ground pepper
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Recipe Reviews 11 reviews
Vegan Lentil, Kale, and Red Onion Pasta
I made this with a spicy vegan chorizo from Trader Joe's, and red lentils. It was excellent -- but on the spicy side!

2 users found this review helpful
Reviewed On: Apr. 26, 2009
Vegan Brownies
I halved the recipe, and made it according to the directions. They were chocolatey and fudgy, but soooooo oily. When I put them on the plate to serve them, there were beads of oil left on the plate after my friends ate them. Partway through cooking, I took them out of the oven and tried to soak up excess oil on the top of the brownies with a paper towl. I don't know if they would be moist and fudgy without all the oil, but if I make these again, I'll modify the recipe and try to reduce the oil it calls for. I also greased the pan, and can't remember if the recipe said to do so, but that could be another source for excess oil. I'm not super familiar with vegan baking techniques, so perhaps there are other substitutions that could be used to reduce the oil (like applesauce or pumpkin...?).

1 user found this review helpful
Reviewed On: Jan. 8, 2009
Cranberry Upside-Down Coffee Cake
This recipe got me a lot of compliments. We served it after dinner on Christmas Eve with some vanilla ice cream. I made it with candied pecans (by mistake), and the topping was very, very sweet. I think it would also be good with walnuts. A little bit of my cranberry/pecan topping stuck to the bottom of the springform pan when I flipped the cake, but I scraped it off with a spatula and crumbled it over the rest of the cake, and it looked fine. If I make it again, I will use a whole bag of frozen cranberries, and also mix some of the cranberries in with the cake batter -- we agreed that it would be nice to have that cranberry flavor in the cake. Overall, a good, guest-pleasing recipe that I will try again!

2 users found this review helpful
Reviewed On: Jan. 2, 2007

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