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Ruth's Red Lentil and Potato Soup

Reviewed: Sep. 9, 2013
LOVED this and so did my family. Have a kid who won't eat tomatoes, so love a coupe recipe without 'em. Substituted with what was on hand - baking potatoes, red onions, celery seed, and ground cumin. Didn't have allspice, but threw in cinnamon, nutmeg, and ground cloves. Used extra carrots and added a couple bouillon cubes. I didn't do a lot of measuring of spices, just threw things in, but kept it roughly the same - perhaps a little heavier. Will absolutely make this again.
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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Feb. 21, 2013
Loved this. Didn't do it to make-ahead, just had most of these ingredients on hand. I didn't have the dried apricots, so used figs, forgot the carrots, and used red potatoes, since that's what I had. I think this recipe would be and is very flexible. So healthy, too. I know I'll make it again.
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Roasted Asparagus and Mushrooms

Reviewed: Apr. 17, 2012
I never know what to do with asparagus beyond sauteeing with oil and garlic. This was a nice alternative.
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1 user found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Apr. 17, 2012
This was pretty yummy - especially since I love anything pumpkin. My non-cooking 12-year-old daughter made it all by herself, which tells you it was also very easy.
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3 users found this review helpful

Tofu Parmigiana

Reviewed: Oct. 22, 2011
This was wonderful, but I did make a few changes. First, in case you haven't worked with tofu before, it SO MUCH easier to work with if you freeze it, then defrost it. You can then easily squeeze out the extra water and in this case, press it firmly into the parmesan/bread crumb mixture without it falling apart. It changes the texture, but not the taste. This is especially good for people who are turned off by the "slimy" texture. I also double-layered the tofu, alternating with spaghetti sauce instead of tomato sauce. I thought I sliced it to the right thickness, yet I had plenty extra and I ended up happy that it turned out this way. I can't wait to make this again, especially for tofu-resistant carnivores. My husband, who loves meaty eggplant parmesan, loved this and asked that I keep the recipe to make regularly. My kids loved it too!
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Ethiopian Vegetable Bowl

Reviewed: Jun. 28, 2011
We all liked this. My kids - 10 and 12 - were able to help prepare it, which is always good. I added lentils, skipped the fenugreek (b/c it wasn't on hand), and used sauce instead of puree. We like things on the spice side, so I would probably add more garlic next time. I was actually wondering if raisins would be interesting to add for the last few minutes. In any case, we will make it again and try different variations. I like the idea of lime juice and will probably try that. Thanks!
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Basic Crepes

Reviewed: Jan. 9, 2011
Easy, delicious recipe. I found it for my son, who wanted to make crepes by himself. He's only 9, but does amazingly well in the kitchen (which I owe to his gifted Waldorf Kindergarten teacher) and these come out perfect every time.
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Spinach Lentil Soup

Reviewed: Dec. 28, 2009
Easy, delicious, and healthy. I've made this so many times and it's always a hit - even with my kids.
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Tequila Cocktail Sauce

Reviewed: Dec. 28, 2009
I don't even eat shrimp, but have made this several times for parties and people love it. I keep wondering what I else I can use it for so I can enjoy some too. It does make a lot, though, so unless you're having a monster party or little else on the menu, you'll need to cut back. It does freeze well.
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Broccoli Cheese Soup V

Reviewed: Dec. 28, 2009
Like others, I cut back on the processed cheese and added more cheddar. I also replaced the chicken stock with veggie stock to make it vegetarian. It was delicious! My daughter, who is picky about her broccoli cheese soup, loved this.
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Vegetarian Moussaka

Reviewed: Dec. 28, 2009
The only reason I don't give this a 5 is because it is so labor intensive. But I'm a vegetarian with carnivore in-laws, and this satisfied them so much, my mother-in-law asked for the recipe. I've made it several times and will make it again, but I have to feel "up to it."
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2 users found this review helpful

Curry Pumpkin Soup

Reviewed: Dec. 28, 2009
After reading other reviews, I used coconut milk; I also substituted soy with tamari (smoother), then added a bunch of sliced fresh mushrooms, which was delicious. Next time I may saute some tofu and throw that in. We thought this would do well over rice if you cut back on the broth and add other veggies. It's a great recipe, which I think would work well a variety of ways. One thing to keep in mind - it may be too spicy for some. We liked it and out spice-loving kids did, too, but you have to like curry.
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 22, 2009
OMYGOSH was this good. My family has been using the same cornbread recipe forever and this was so much better!! It was just the right amount and sweet and the texture was so much smoother. I used good organic cornmeal, which may have made it even better. Thanks!!
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Healing Cabbage Soup

Reviewed: Feb. 22, 2009
After reading reviews I also made some changes. I'm a vegetarian, so I used vegetable boullion, tripled the garlic, doubled the onion and added cayenne and a couple carrots. The tomatoes I had on hand were Italian flavored, so I used that and added a cup of dry lentils when I added the cabbage, which meant a little more simmering and extra water. It was tasty and healthy and I'll probably make it again, but I wasn't blown away like some of the others reviewers. Despite the added flavors, I felt it needed a bit more kick.
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Sangria! Sangria!

Reviewed: Feb. 18, 2009
Made this for our Christmas party and it was a HUGE hit. This was the best Sangria I've ever tasted.
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2 users found this review helpful

 
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