hw3023 Recipe Reviews (Pg. 1) - Allrecipes.com (11616387)

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Chewy Coconut Cookies

Reviewed: May 28, 2013
Followed the recipe exactly, except I used Earth Balance vegan butter and 1/4 cup applesauce instead of egg (I'm vegan). It was good, but I didn't think there was enough coconut. It tasted like sugar cookies with a bit of coconut taste. I would add more coconut next time. I would try adding another 1/2 cup of coconut and a bit less sugar next time.
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To Die For Blueberry Muffins

Reviewed: Feb. 27, 2013
These are great. I made this vegan by subbing milk with soy milk and egg with energ egg replacer. Other than that, I followed the muffin recipe exactly. I didn't make the crumb topping. Instead I just sprinkled brown sugar on top prior to putting the batch into the oven. They came out nice and yummy. The brown sugar gives it a nice crunch. Will make again.
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Vegan Cupcakes

Reviewed: Feb. 18, 2013
Love these cupcakes. They are light, fluffy, and not too sweet - I literally just inhaled 3 of them just right now. The frosting really makes a huge difference, too. I use the Homemade Vanilla Buttercream Cake Frosting I found on Vegweb.com.
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Asian Mushroom Noodle Soup

Reviewed: Feb. 16, 2013
I cut out the chicken breast to make this vegan and instead of the chicken broth, I used water and Edward & Sons Not Beef bouillon. I also used more veggies to make this a heartier meal. Came out perfect and delicious. This is now going to be a regular at my home.
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5 Busy Weeknight Vegetarian Meals

Reviewed: Feb. 11, 2013
So much cheese. No wonder so many vegetarians are overweight. I thought this might be a good menu to find potential vegan recipes that might not be labelled vegan, but so wrong. At least 4 out of the 5 meals require cheese. Even if I use vegan cheese, it wouldn't be much healthier.
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Vegan Brownies

Reviewed: Feb. 11, 2013
This recipe is perfect. The only thing I changed is used raw cane sugar instead of white sugar to make it a truly vegan brownie. White sugar is not vegan. Raw cane sugar easily replaces it in a 1:1 ratio.
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Vegan Brownies

Reviewed: Feb. 11, 2013
This recipe is perfect. The only thing I changed is used raw cane sugar instead of white sugar to make it a truly vegan brownie. White sugar is not vegan. Raw cane sugar easily replaces it in a 1:1 ratio.
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Quinoa and Black Beans

Reviewed: Feb. 11, 2013
Quinoa, black bean, and corn are not my fave, but in this recipe, they totally work!! Delicious. Will make again. I followed recipe exactly except I used only 1 can of black bean, which is definitely enough. And I didn't bother chopping the cilantro but threw them in whole. This way I can have the cilantro flavor but could pull out the leaves before eating.
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Roasted Garlic Broccoli

Reviewed: Feb. 11, 2013
I totally overdid the lemon juice and it got a bit sour, but even with the sourness, I can still tell that the broccoli were absolutely delicious. I will definitely make this again, but will leave out the lemon next time. Quick, easy, healthy and delicious!
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Vegan Shepherd's Pie

Reviewed: Feb. 11, 2013
This was good. I followed the recipe exactly at first, but the mashed potatoes were a complete fail for me. Not sure why but all the vegannaise, cream cheese, milk and olive oil made my potatoes way too runny. Anyway, I decided to make the potatoes again and this time I just made it the way I know, using Earth Balance vegan butter, rice milk and a bit of salt. Once this was done, I followed the rest of the recipe and it came out great. Also, I don't think the cheese is necessary, but that is my personal preference. Next time I make this, I will leave out the cheese and try subbing zucchini for the celery.
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Vegan Zucchini Herb Casserole

Reviewed: Feb. 11, 2013
I like this. Quick, easy, tasty, and hearty. I didn't have green onions, so I sub with green pepper. I double the rice, and instead of regular cheese, I used Daiya chedder-style cheese to make it vegan. If you haven't tried vegan cheese, I definitely recommend giving it a try, I think it taste better. Yum!
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Basic Cream Cheese Frosting

Reviewed: Feb. 3, 2013
I veganized this recipe by using Earth Balance vegan butter and tofutti cream cheese. Mine came out runny, more like an icing than a fluffy frosting that I was expecting. After a little while, it did hardened up. It was also a little too sweet for me. I want something more fluffy.
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Delicious Vegan Hot Chocolate

Reviewed: Feb. 3, 2013
I didn't like this. It came out a bit salty and bitter. Maybe it is because I used rice milk instead. I followed the rest of the recipe, though. I won't make this again.
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Traditional Style Vegan Shepherd's Pie

Reviewed: Feb. 2, 2013
This was good. I followed the recipe exactly at first, but the mashed potatoes were a complete fail for me. Not sure why but all the vegannaise, cream cheese, milk and olive oil made my potatoes way too runny. Anyway, I decided to make the potatoes again and this time I just made it the way I know, using Earth Balance vegan butter, rice milk and a bit of salt. Once this was done, I followed the rest of the recipe and it came out great. Also, I don't think the cheese is necessary, but that is my personal preference. Next time I make this, I will leave out the cheese and try subbing zucchini for the celery.
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Creamy Vegan Corn Chowder

Reviewed: Jan. 28, 2013
I followed the recipe and it was a bit watery, not too creamy. So, I added a can of corn and added 4 small cooked potatoes. Then, I blended half the soup and added it back into the pot. It was good after the changes. I definitely recommend adding potatoes.
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Zucchini Herb Casserole

Reviewed: Jan. 28, 2013
I like this. Quick, easy, tasty, and hearty. I didn't have green onions, so I sub with green pepper. I double the rice, and instead of regular cheese, I used Daiya chedder-style cheese to make it vegan. If you haven't tried vegan cheese, I definitely recommend giving it a try, I think it taste better. Yum!
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Scrambled Tofu

Reviewed: Jan. 26, 2013
I didn't like this. I thought the tomatoes were sour next to the tofu. It has a pretty strange taste and I didn't think the turmeric helped.
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