MAGGIE986 Recipe Reviews (Pg. 1) - Allrecipes.com (1025199)

Lemon Blueberry Bread

Reviewed: Jul. 11, 2009

This bread was good, but I think it would be just as good without the lemon glaze. I made my glaze with lemon juice and powdered sugar instead of regular sugar, and it didn't seem to add much. Other than that, the bread was moist, looked good, and had a nice combination of lemon & blueberry. The cooking time took a bit longer in my oven - 1 hr. 15 min.

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Vegan Lentil, Kale, and Red Onion Pasta

Reviewed: Apr. 26, 2009

I made this with a spicy vegan chorizo from Trader Joe's, and red lentils. It was excellent -- but on the spicy side!

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2 users found this review helpful

Vegan Brownies

Reviewed: Jan. 8, 2009

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...?).

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1 user found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Jan. 2, 2007

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!

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2 users found this review helpful

Lemon Soup

Reviewed: Jan. 2, 2007

I love this lemon soup recipe. I've made it a few times, and never had Orzo pasta on hand. Instead, I substituted rice. (I've used brown rice and jasmine rice -- both are good.) If you're substituting rice, I recommend cooking it first since it takes a while. Then, heat your broth, add the rice, and then add the lemon/egg mixture. Other substitutions: I've used veggie broth and "no chicken" broth to make this a vegetarian recipe. I also really like lemon, so I add the juice of 2 lemons instead of one. This is a relatively uncommon soup, but if you like lemon, I highly recommend trying it out!

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13 users found this review helpful

Baked Shells in Sauce

Reviewed: May 13, 2006

I used this recipe as a basis/basic idea, and made my own variation on it with what I actually had in my kitchen. I used rotini pasta, with tofu, tomato sauce, herbs/spices, onion, and peppers. I mixed in the cheese, and layered a bit of cheese and italian bread crumbs over the top when I baked it. It made a great meal, and good leftovers!

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2 users found this review helpful

Sweet and Nutty Moroccan Couscous

Reviewed: May 13, 2006

This is good and quick. I brought it to a potluck at work, and it got good reviews. I like to eat it with plain yogurt - especially greek-style or kefir.

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Cauliflower and Kale with Mustard Currant Dressing

Reviewed: Mar. 12, 2006

This is a really yummy recipe, and easier than it sounds. The dressing really makes it perfect. I've made it twice, and was out of dijon the first time, so I added some molasses to regular mustard. I also substitute broccoli for cauliflower, as I'm not a big fan of cauliflower. I steamed both the kale and the broccoli, rather than boiling them. This is an excellent way to cook kale, and great as leftovers too! Enjoy!

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22 users found this review helpful

Stir-Fried Kale and Broccoli Florets

Reviewed: Mar. 12, 2006

This was a great recipe, and was the first time I've cooked kale. I did not include the chile, and put in less garlic, but found it to be delicious. I think it would be even better if you added some toasted pine nuts, though I haven't tried that yet. Enjoy!

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2 users found this review helpful

Easy Broccoli Quiche

Reviewed: Mar. 12, 2006

I thought this quiche recipe was fine, but not the best quiche I've ever eaten. I did make some changes, however. I used a frozen deep dish 9" pie crust. I added some tomatoes and put in less broccoli. I've made it a few times, and used feta cheese or a "quattro formaggio" mix from Trader Joe's. I also used 3 eggs with 3/4 c. of milk, and added italian seasoning into the egg mixture. So, my variation on the recipe was quite a bit different, but pretty tasty. Good luck!

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Breaded, Fried, Softly Spiced Tofu

Reviewed: Mar. 3, 2006

I made this for my non-tofu eating friends, and they all loved it and want the recipe. It's become one of my favorite ways to cook Tofu, and tastes lovely dipped in plain yogurt. A tip for nutritional yeast - I found it in the beauty section at Whole Foods in large cans, but apparently it's also available in the bulk section where you can buy it by weight. Enjoy - it's delicious!

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9 users found this review helpful