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Recipe Reviews 18 reviews
Apple Crisp - Perfect and Easy
This is one of my favorite Apple Crisp recipes. That being said, I wanted to play around with the ingredients to see if I could create a healthier alternative (Vegan friendly) to this well loved dish. I added a 1/2 cup of extra organic apples. I substituted 3/4 cup of Maple syrup for the sugar and 8 tablespoons of Coconut Oil for the butter. I baked the dish at 350 degrees (because of the maple syrup). The only issue I ran into was I decided to warm the coconut oil prior to adding to the other ingredients. The mixture became very soupy and I had to add additional flour until it reached the crumbly consistency. The dish came out tasting less sweet and more like flour. Next time, I will add the Coconut oil in its solid form. Either way, a great dish to drizzle a topping over and eat with a side of banana ice cream! :)

0 users found this review helpful
Reviewed On: Feb. 9, 2015
Farmer's Market Vegetarian Quesadillas
I added garlic powder, salt, pepper,spinach and a can of black beans. I lightly oiled (coconut oil) the bottom of a 13 x9 pan and folded the quesadillas in half, and baked in the oven at 425 degrees for 8-10 min. or until brown.

1 user found this review helpful
Reviewed On: Jan. 27, 2015
Portobello Penne Pasta Casserole
We really enjoyed this dish. I made a couple of changes to make the dish a little healthier. I cut the butter in half, used 1 3/4 cup of milk, used 1 tsp. of coconut oil to sauté the veggies, and did not use the soy sauce (due to the high sodium content). I doubled the garlic, added an onion, and I used a bag of penne pasta (16 oz.). I sauté the mushrooms and onion for 5-6 min. and then added the spinach. I cooked the flour and butter a couple of minutes before adding the milk to remove the flour taste. I added salt, pepper, Italian seasonings, and red pepper flakes to the sauce. I also used only 1 1/2 of cheese. Overall, a great dish!

1 user found this review helpful
Reviewed On: Jun. 4, 2014

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