sarahj Recipe Reviews (Pg. 1) - Allrecipes.com (10567539)

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Lemon Blueberry Bread

Reviewed: Feb. 22, 2012
This is a great recipe! I used the recipe for muffins instead of bread, and with substitutions, made the muffins vegan. I substituted earth balance margarine for the butter, 2 tbsp flaxseed stirred into 6 tbsp water instead of the eggs, and used hemp milk instead of regular milk. I also omitted the blueberries and nuts, used 4 tbsp lemon juice, and a whole ton of lemon zest...maybe 1/4 cup or so. The result---most and delicious!
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Photo by sarahj

Tiramisu Layer Cake

Reviewed: Dec. 19, 2011
This cake was impressive looking and SO delicious! I love tiramisu and this one is a total keeper. Highly recommend to anyone.
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Oatmeal Whole Wheat Quick Bread

Reviewed: Nov. 28, 2011
i made these into rolls and they were absolutely delicious! i used buttermilk because i didn't have any milk on hand, and also used olive oil. they had a great consistency and taste, this recipe is a keeper! next time i will try making them with almond milk to make them vegan.
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Addictive Pumpkin Muffins

Reviewed: Nov. 19, 2009
these are FANTASTIC! i made some adjustments that turned out great. i used whole wheat flour and added ground flaxseed, used pumpkin pie spice, and i used plain low-fat yogurt instead of the applesauce. the combination of the yogurt and the pumpkin made AMAZINGLY moist and rich muffins...everyone said they were more delicious and rich than the full-fat pumpkin muffins i've made! this recipe is a definite keeper.
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Iced Pumpkin Cookies

Reviewed: Sep. 13, 2008
i have made these cookies too many times to count, it's now a regular request from my family and friends. the recipe is great but i make a few adjustments. i use all whole wheat flour, substitute the butter for applesauce, use 4 tsp of cinnamon, 2 tsp of nutmeg, 2 tsp of cloves, and add 1 or 2 tsp of ginger. i also add 1 c of chocolate chips, and do not glaze the cookies. my cookies come out with a pumpkin-pie like taste, and a dense yet fluffy, cake-like consistency.
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Homemade Black Bean Veggie Burgers

Reviewed: Sep. 13, 2008
i just made these for the first time and they were wonderful. i was really surprised but they held together perfectly! i rinsed the black beans, drained them, then spread them out on the baking sheet to dry while i prepared the rest of the ingredients. i also squeezed the water out of the onions, garlic, and bell pepper as best as i could with a paper towel. instead of the breadcrumbs i used 1 1/2 cups of quick oats, which made the burgers very dense (they could easily be a substitute for a beef patty this way). this is definitely one of my new weekly recipes- i'm a vegetarian and these provide tons of protein, fiber, nutrients, and carbohydrates in a quick, cheap, easy meal. next time i make this recipe i will probably add 1/2 a cup of each carrots, mushrooms, and perhaps soybeans, reduce the oats to 1 cup, add 2 tablespoons of flaxseed, make 6 servings instead of 4, and reduce the chili powder to 2 teaspoons. i should also mention that i plugged this recipe into the calorie-count.com recipe analyzer and the numbers are extremely different than the values on this site, so for the health conscious i would double check. either way this is a delicious, wonderful recipe!!
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