little_red8 Recipe Reviews (Pg. 1) - (11197601)

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Vegan Red Lentil Soup

Reviewed: Apr. 3, 2013
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!
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Braised Black Lentils

Reviewed: Mar. 25, 2013
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.
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Butternut and Apple Harvest Soup

Reviewed: Mar. 8, 2013
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.
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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Reviewed: Feb. 25, 2013
This is great! Red onions are a little strong, so the salad probably needs some time in the fridge to meld and mellow out the bite. I left out the bell peppers and added a little more cucumber and avocado.
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Emerald Green Risotto

Reviewed: Nov. 10, 2012
Toddler loved it! I was looking for an alternative to the broccoli cheese rice casserole made with cans of soup, and this is it. The best part is you can use whatever veggies you have, and leave out ones you don't. I used frozen broccoli florets, carrots, and celery, and my toddler couldn't get enough. I also agree that the feta cheese goes a long way to make it seem really cheesy. I let it simmer a little longer so the rice became softer.
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2 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Oct. 26, 2012
Good base recipe, but not spicy as-is. I had some trouble getting the spice up and used a lot of the suggestions here. Used more garlic, chilli, cumin, chicken broth instead of veggie, added celery, and it was coming along. Then I added a small can of rotel tomatos with green chilis, and it was at a really nice spice level for someone who likes more heat. Unfortunately it was too spicy for my 13 month old daughter at this point, as there was heat left on the tongue after swallowing. I would work on it again to find the sweet spot, perhaps half a can of the rotel.
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Mardi Gras King Cake

Reviewed: Jan. 18, 2010
As a native Louisianaian, this is a great recipe with the following changes: 1) Leave out the raisens, 2)double the filling, 3)REDUCE the temperature to 335, and REDUCE the bake time to 27 minutes - the published time/temp will overbake, 4) generously brush the outside of the pastry with olive oil just before baking, 5)for the icing use 1 block of cream cheese, 1/2 stick butter, 1 teaspoon lemon juice, 1/4 cup milk, and add powdered suger to the consistancy you like. 5) For best results use unbleached & unbrominated all purpose flour. 6)To leave a nice hole in the middle, use a 4" diameter baking ring in the center.
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