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Apple Crisp - Perfect and Easy

Reviewed: Feb. 9, 2015
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! :)
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Farmer's Market Vegetarian Quesadillas

Reviewed: Jan. 27, 2015
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.
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Portobello Penne Pasta Casserole

Reviewed: Jun. 4, 2014
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!
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Quinoa Black Bean Burgers

Reviewed: May 12, 2014
Really enjoyed having a healthy option to frozen vegetarian burgers. I made a couple of changes based on other reviews. I doubled the recipe, which made 14 small burgers. I substituted whole grain rolled oats for bread crumbs, shredded carrots for yellow pepper, chia paste (1 TBL chia to 3 TBL water) instead of eggs, and sriracha sauce for hot sauce (I didn't have any hot sauce available). I baked the burgers instead of fry for 30 min. at 400 degrees. They tasted good but were a tad salty and dry. Next time, I am going to decrease the salt, and the baking time to 20-25 min. I will also serve the burgers with guacamole on top for extra moisture. Overall, a great alternative to high sodium/veggie burgers that you pick up at the store.
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Lentil Rice and Veggie Bake

Reviewed: May 8, 2014
Made a couple of changes per other reviews. Cooked lentils in veggie broth. Used coconut oil instead of vegetable oil to sauté veggies. Added mushrooms instead of celery, and a full jar of marinara sauce. The lentils took double the recommended amount of time to cook. Sprinkled some Colby cheese on top prior to baking. Overall, another great dish to add to the rotation.
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Garden Stuffed Baked Potatoes

Reviewed: Mar. 26, 2014
I made a couple of changes based on other reviews. I made six potatoes instead of 4. I sautéed the onion with a splash of olive oil instead of butter and added a bulb of minced garlic and a handful of chopped fresh spinach. I only added 1/2 cup of ranch dressing (instead of 3/4) and it was perfect. I brushed just the bottoms of the potato skins with oil(so they wouldn't burn). I added the salt, pepper and parsley to the actual potato mixture instead of on top. This recipe tastes great however it is very time intensive. The recipe took about an one hour and forty-five minutes start to finish.
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Cindy's Snappy Sensational Superfood Soup

Reviewed: Mar. 24, 2014
I made some adjustments to the recipe based on the reviews. I added 1 chopped onion, a full 6oz. bag of fresh chopped spinach, 1 extra carrot and potato. I omitted the turnips(don't like them), and added a tomato, two stalks of celery. I also doubled the spices but omitted the cinnamon (husband not a fan) and covered the mixture with veggie broth. Overall, a great crockpot recipe.
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Fabulous Zucchini Grinders

Reviewed: Mar. 20, 2014
After reading other reviews, I made the following adjustments. I added an onion, mushrooms, and spinach. I tossed the veggies with olive oil, minced garlic, pinch of red pepper flakes, and Italian seasoning. I roasted the mixture at 400 degrees for about 15 minutes or until tender (eliminates the soggy rolls). I toasted the bread and removed a little bit from the top part of the bun. I then layered the ingredients, light cheese, zucchini mixture, sauce, and repeat. A quick meal for a weeknight.
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Moira Mitchell's Quick and Easy Taco Soup

Reviewed: Mar. 7, 2014
A very quick dinner option. Put it in the crockpot on low in the morning and its ready to go for dinner.
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Traditional Style Vegan Shepherd's Pie

Reviewed: Feb. 27, 2014
I doubled the recipe, and did not add meat substitutes. To create a healthier dish, I made the potatoes only using a little butter, milk and garlic salt. I used a splash of olive oil (instead of vegetable) to sauté the veggies. I added 1/2 bag of frozen broccoli, 4 oz. of mushrooms, a squirt of ketchup, and a splash of soy sauce because I was out of tomatoes. I only added shredded cheddar cheese to the top of the potatoes. It made enough food for one meal for a family of four.
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Delicious Black Bean Burritos

Reviewed: Feb. 27, 2014
Per other reviews, I added 1/2 cup of corn, a fresh tomato, 1/2 tsp. of cumin, 1/2 tsp. chili powder and some taco flavored cheese. I used olive oil instead of vegetable oil, and omitted the cream cheese to make it healthier. I put a little bit of salsa in the bottom of the pan and put the wrapped the tortillas in a glass pan to heat up in the oven later in the day. The meal tasted a little bland, even with the spicy salsa.
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Unsloppy Joes

Reviewed: Feb. 22, 2014
I doubled this recipe. Instead of celery, I added zucchini, fresh tomatoes instead of canned, 2 1/2 tablespoon of vinegar, and only 1 1/2 tablespoon of chili powder(for a double recipe). I also added two masala veggie burgers for extra flavor.
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Quick and Easy Pizza Crust

Reviewed: Jan. 24, 2014
We loved this recipe! Very easy to throw together for a quick meal. Per other posts I added: 1. 2 1/4 tsp. is .25 pkg. of yeast 2. Added 1/2 tsp. of basil & oregano 1/4 tsp. onion powder to oil for crust 3. Brushed the edges of the crust with garlic powder mixed in oil We found that there was too much dough for our regular sized pizza pan, so we took out 1/4 of the crust.
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Hariton's 'Famous' Vegetarian Casserole

Reviewed: Nov. 21, 2013
My family loves this recipe. I followed another review and put the eggplant in a bowl added 1/4 cup of water and microwaved for 4 minutes. I adjusted the veggies to fit our tastes. I add a 1/2 cup of lentils, that have been soaked for 5-10 min., and an entire bottle of marinara sauce (instead of 1/4 cup). We eat this dish with parathas.
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Vegetarian Chickpea Sandwich Filling

Reviewed: Oct. 9, 2013
My family loved this recipe! I made a couple of changes based on other reviews. I doubled the recipe and instead of celery, I added carrots and garlic(3 cloves). I drained the garbanzo beans, added water and cooked them for 10 min. to soften them. I then sautéed the carrots, onion, garlic with coconut oil until soft. I substituted ranch dressing for mayo, the juice from 1 lemon, and a dash of parsley. I filled a warm pita pocket with the mixture, topped with fresh spinach and a small amount of mozzarella cheese. I baked the pita at 350 degrees until the cheese was melted. This recipe was amazing!
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Curried Vegetables

Reviewed: Apr. 5, 2013
I took the other suggestions, and added an onion, garlic, and frozen spinach (which I precooked in the microwave and drained). I also cut up the eggplant, added 1/4 a cup of water and microwaved for 4 min. and drained to remove the bitterness. I added the spinach during the last five minutes. I also didn't have any jalapenos but added a green pepper instead. I would suggest doubling the salt. My husband, who was born in India, said this dish is in his top five favorites. We served this dish with rice and parathas.
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Egyptian Koshary

Reviewed: Mar. 31, 2013
We really didn't enjoy the texture (pasta, lentils and rice with tomato sauce) of this meal.
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Kate's Kale Couscous

Reviewed: Mar. 28, 2013
My husband and I loved this recipe. I followed the cook's note and used frozen kale, but I didn't add the almonds or cheese and it still tasted great. We ate the couscous with parathas. It was a really fast meal to put together.
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