little_red8 Profile - (11197601)

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Home Town: Baton Rouge, Louisiana, USA
Living In: Austin, Texas, USA
Member Since: Jan. 2010
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Vegan Red Lentil Soup
Really good, I puree a little with the hand blender before serving to make it creamier, but not all the way. I've made this a few times, and I use coconut oil instead of peanut. Perfect for this dish and healthy too. I sub sweet potatoes and use more ginger and less curry for my taste. I've never used fenugreek except for lactation tea, so I skip it in the recipe!

0 users found this review helpful
Reviewed On: Apr. 3, 2013
Braised Black Lentils
I cooked these for at least 45 min with additional broth, and they still seemed too firm to me. I'm thinking that next time I should let the lentils soak in water overnight, perhaps. The flavor was really good, and I used a tarragon vinegar that I had on hand. I don't get much flavor our of parsley, so I think I will try cilantro next time as well.

5 users found this review helpful
Reviewed On: Mar. 25, 2013
Butternut and Apple Harvest Soup
I have made this many times, and modified it every time, depending on what I have on hand. I hardly ever remember to buy leeks, so I usually just add more onion. Lately I use coconut oil instead of olive or butter, as it has a higher smoke point, and I think the coconut flavor is complimentary. I recently cut back on eating nightshades, so I sub a sweet potato for the white potato. I also use about a 2 x 1 inch piece of fresh ginger peeled and shredded. This is a must! It adds susch a great compliment to the orange veggies. At the end I stir in coconut milk and nutmeg. No need for the heavy cream IMO, though it does add richness, and will make you more full. If you want it a little thicker, use less broth.

0 users found this review helpful
Reviewed On: Mar. 8, 2013

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