roxanapeace Profile - (10831533)

cook's profile


Home Town: Baker, California, USA
Living In: Spokane, Washington, USA
Member Since: Oct. 2006
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Mediterranean, Quick & Easy
Hobbies: Walking, Fishing, Music
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Modified Tuna on Toast
About this Cook
I have insecurities in the kitchen, and usually don't like people to watch or see what I'm doing, in case it's wrong, so I HATE having people around while I cook. I wish I were one of those types who invites their friends into the kitchen to help or just visit, but that's not me.
My favorite things to cook
Quasi-vegan pizza. Sweets.
My favorite family cooking traditions
My mom made clam chowder every year on Christmas Eve. I used to always make Snickerdoodles for my dad, his fave.
My cooking tragedies
My eggs 'sploded.
Recipe Reviews 20 reviews
Vegan Black Bean Soup
I was trying to use up some things, so didn't follow recipe exactly, but kept most of the measurements proportionate to original. I ended up playing around with it a bit until it was to my liking -- a splash of malt vinegar, a pinch of cilantro and oregano, a teaspoon or two of chinese mustard -- then crunched up tortilla chips for the topping. It was delicious! Hearty! Wonderful! Thanks for the ideas!

3 users found this review helpful
Reviewed On: Apr. 28, 2008
Vegan Cheesecake
I was very happy with this recipe! After doubting the maple syrup and reading negative comments about it, I changed the 1/4 cup maple syrup to 1/4 cup smashed banana. I cooked it for about 50 minutes, let it cool, drizzled lemon juice all over, and let it sit overnight, then topped with toasted coconut. It made a dreamy, creamy, banana/coconut cream combo. Divine! Not a cheesecake in the least, but I loved it.

2 users found this review helpful
Reviewed On: Feb. 25, 2008
Vegan Banana Blueberry Muffins
This worked out really well! I can't give 5 stars because I tweaked the recipe so I don't know what the original is like *exactly* but what I made was fine. Instead of the egg replacer I just used flax, water and a little oil, I used 3 bananas, some walnuts instead of blueberries, and added another 1/2 tsp baking powder along with the last scrape of applesauce I had leftover. I turned it into a loaf instead of muffins, but I was using a new silicone loaf pan (which I don't think I like) and it wasn't actually as done as I thought it was. But still tastes great! This is exactly what I wanted to find, I have been craving some banana-y bread.

3 users found this review helpful
Reviewed On: Jan. 8, 2008

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