Roxy B. Profile - (10302519)

cook's profile

Roxy B.

Roxy B.
Home Town: River Rouge, Michigan, USA
Member Since: Mar. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Camping, Boating, Biking, Photography, Reading Books, Music, Genealogy, Wine Tasting
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About this Cook
I am a vegetarian, yoga teacher, math lover, who works full time at a internet software company who grew up with a mother who didn't like to cook.
My favorite things to cook
I love cooking foods from local farmers markets and taking traditional recipes and turning them healthy and vegetarian.
My favorite family cooking traditions
Holiday meals with my grandmother.
My cooking triumphs
I am proud of the easy, time consuming creations that our grandparents used to cook but that we modern kids are taught to buy precooked/canned/frozen/packaged. Like making a huge pot of beans from scratch or veggie chili or casserole and freezing it and using it in place of crappy processed food from the grocery store. (although those sometimes have their place :) )
My cooking tragedies
Burned rice. It was so sad.
Recipe Reviews 29 reviews
Spicy Thai Vegetable Soup
Made it twice and love it. I prefer to cook the broccoli and bell pepper shorter so they are still a bit crisp when the soup is done so add them 15 minutes after I start simmering everything together. Love the lemon grass and fresh cilantro.

2 users found this review helpful
Reviewed On: Jan. 21, 2013
The Best Bean and Ham Soup
I made this vegetarian with veggie broth and bacon. Meat and non-meat eaters enjoyed. The dijon/worcestershire sauce adds a nice savory flavor. I also used tomato sauce instead of diced. Will definitely make again.

1 user found this review helpful
Reviewed On: Jan. 2, 2011
Baked Spaghetti Squash Lasagna Style
I really enjoyed this recipe, good and versatile. Like other reviewers, I layered it in a baking dish rather than the shells, too many ingredients to fit in the shells and I didn't want to have leftover ingredients at the end. I used jarred spaghetti sauce and added cooked broccoli and kale, onions, and garlic. I also made it vegan by replacing the cheese with crumbled tofu. For the tofu I used a recipe for tofu ricotta cheese but I'm sure crumbled tofu with basil and garlic would be fine as the sauce absorbs into the tofu.

3 users found this review helpful
Reviewed On: Jan. 6, 2010

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