tipsuda Profile - (10973098)

cook's profile


Home Town: Hollywood, California, USA
Living In: Arleta, California, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Vegetarian
Hobbies: Sewing, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I like to make vegan versions of meat-based recipes!
My favorite things to cook
Organic, low-fat, balanced meals :)
My favorite family cooking traditions
Curry Puffs, Green Curry & Fried Tofu!
My cooking triumphs
Single-handedly cooking 2010's vegan Thanksgiving feast by myself in 5" heels.
My cooking tragedies
Vegan stew which turned out to be mashed tomato gruel.
Recipe Reviews 17 reviews
Alicia's Aloo Gobi
This was very good. As others have suggested, I omitted the garam masala and cinnamon, cut the salt in half and added only a teaspoon of cayenne pepper as well as half a teaspoon of crushed red pepper. I then sprinkled a generous amount of paprika on top of the cauliflower and potatoes then simply baked them at 400°F for about 45 minutes (or until a fork nicely pierces through a potato), stirring once. For a lighter coconut milk, I purchased Mae Ploy coconut milk from the Thai supermarket(which was quite cheap) and used about 2/3 cup mixed with a cup of unsweetened almond milk which added the right amount of creaminess. Light coconut milk is really JUST full fat coconut milk dilluted with water. Lastly, I served this with quinoa and naan bread that was lightly toasted with minced garlic and topped with fresh chopped parsley. So delicious and so easy!

4 users found this review helpful
Reviewed On: Jan. 11, 2012
To Die For Blueberry Muffins
I made an eggless/dairy-free version of this recipe. Instead of milk, I used almond milk and instead of egg I used 1 1/2 tsp of Ener-G Egg Replacer and 1/4 cup of apple sauce. I used Chef Joy's recommended crumb topping instead of the one in the original recipe. These turned out amazing and all the non-vegans couldn't tell the difference!

43 users found this review helpful
Reviewed On: Jan. 22, 2011
Asian Orange Chicken
I made a vegan version of this recipe. I substituted the chicken with sliced mushrooms. There isn't a big difference! The sauce was a little too bold for my guests, but I loved it.

3 users found this review helpful
Reviewed On: Feb. 3, 2010
Published Recipes

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