Mandy Profile - (11473900)

cook's profile


Home Town: Brooklyn, Connecticut, USA
Living In: Denver, Colorado, USA
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
Hello! My name's Mandy. I've always loved baking but have just recently discovered a great passion for cooking as well. This website has been an amazing tool for helping me on my path to kitchen wizardry :) I'm vegan, so no matter what is on my recipe list, I make it into a vegan dish. They usually turn out better for me that way instead of using traditional vegan recipes. But I'll never leave a bad review if I change something and it doesn't work out!
My favorite things to cook
Soups...I make soup about 4 times a week. They never go wrong, and they are great for lunch the next day too! I also love making vegetable sushi, desserts, salads, sauces, and chili.
My favorite family cooking traditions
I love cast iron cooking, and have a set of 4 vintage Wagner iron skillets, and iron pot, and a couple of large iron cauldrons. They require a little more upkeep than other pans, but can last forever, add iron to food, and make everything taste amazing. On holidays my hubby takes over most of the cooking so I only have to focus on one or two special things. He loves to cook too!
My cooking triumphs
Cooking vegan food for non vegan people can be a challenge, but it's one I can honestly say I have emerged victorious from. I've made everything from cheesecake to sausage stew that received requests for seconds from the most picky omnivores I know :)
My cooking tragedies
Brownies! Ever since I moved from New England to Colorado I can't get brownies to work no matter what I try. They are flat and greasy, or they fall apart. High altitude baking is my nemesis.
Recipe Reviews 3 reviews
Oven Roasted Red Potatoes and Asparagus
I really loved this dish. I used fresh rosemary and thyme which helped reduce the "twiggy" factor. I also used multi-colored fingerling potatoes which added a wonderful flavor. I had to cook the potatoes significantly longer than the recipe calls for, but I am at 5000 ft so that could have something to do with it. Overall it was a simple, healthy, and flavorful meal.

4 users found this review helpful
Reviewed On: Jun. 22, 2010
Broccoli Soup
This was a delicious, hearty soup. I used Edward and Sons "Not Chik'n" broth (delicious!) to keep it vegan, doubled the potato like many others here, and used fresh broccoli instead of frozen. I saute-ed the solid ingredients in a cast iron skillet before dumping them in a soup pot with already boiling broth. It was so flavorful I'll definitely be making it a regular in the dinner menu :)

3 users found this review helpful
Reviewed On: Jun. 22, 2010
Roasted Beets and Sauteed Beet Greens
This dish was amazing! I am not a huge fan of beets but I'll definitely be buying them more often from now on. I used two bulbs of baby garlic for this recipe instead of two mature cloves, and cooked the greens in cast iron, the flavor was just perfect.

3 users found this review helpful
Reviewed On: Jun. 15, 2010

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