Miranda Profile - Allrecipes.com (11788708)

cook's profile


Home Town: Cleveland, Ohio, USA
Living In: Willowick, Ohio, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Camping, Biking, Walking, Photography, Reading Books, Music
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Broccoli & Carrot Lasagna
Special Buttercream Frosting
Banana Muffins II
rainbow cupcake
About this Cook
I'm a single mom to three teenage boys that love to eat! I've been enjoying my time in the kitchen since becoming vegan, experimenting with new recipes and trying all sorts of new ingredients. Thankfully my boys love my cooking and are always willing to try whatever I put in front of them. As a kid, I NEVER would have eaten the kinds of foods my boys eat now. I'm so happy I've been able to expose them to such a wide variety of things!
My favorite things to cook
SOUP! For the last couple years I have been obsessed with soups and stews and chilis of all kinds! So many combinations of delicious, fresh ingredients! I can't get enough! Going hand in hand with that, I love bread! I love the texture of the dough, the smell as it bakes and the taste of freshly baked bread that the store bought kind can never compare to! I also love whipping up fun snacks and treats for my kids (especially if I can make them healthy on top of fun) whether it be for a holiday, a special occasion, or no reason at all.
My favorite family cooking traditions
Since my boys were tiny I've made special meals and desserts for every holiday... but their favorites (and mine) are probably the (usually colorful) holiday themed things I make for Easter, St. Patrick's Day, Halloween, etc
Recipe Reviews 19 reviews
Cranberry Orange Bread
So my sister announced an impromptu game night at her place and I was in need of something edible to bring and share. After a frantic internet search I found this cranberry orange bread recipe. I had most of the ingredients on hand, with suitable substitutes to make it work with my vegan diet... so cranberry orange bread it is! YAY! I may or may not have eaten half the finished batch of bread all by myself... maybe. ok, so I did. -_- Here are the changes I made: I used raw cane sugar in place of white sugar and used 1/2 a cup less than called for. I subbed Earth Balance for the butter, orange juice in place of the milk, non dairy yogurt instead of sour cream, Ener-G in place of the eggs, I dropped the orange extract (because I didn't have it) and added an extra cup of cranberries (all of which I roughly chopped). I made one big batch in an 8x8 pan because it's all I could find so it took quite a bit longer to cook. As other reviewers mentioned, definitely let this bread cool COMPLETELY before you tear into it. Not only will it save your tongue and mouth from being melted off by the *hotter than molten lava* cranberries, but it also tastes LIGHT YEARS better once it's cooled! I will definitely be making this again, soon! What came home from game night was quickly devoured by my 15 year old who LOVED it! Maybe next time we'll even share with everyone else! ;)

0 users found this review helpful
Reviewed On: Jan. 1, 2013
Sweet Potato, Carrot, Apple, and Red Lentil Soup
I made a couple small changes but overall I really enjoyed this soup! I subbed ground ginger (1/4 tsp) because I didn't have fresh and green lentils since I didn't have red. I also added 2 medium russet potatoes (peeled and cubed), 1 can of (no-salt added) corn and 1 can of white beans (drained and rinsed). Last but not least, I'm a 'chunky soup' kinda gal, so I skipped the pureeing step all together. It was a very hearty, filling soup with great flavor. Definitely planning to make this one again!

2 users found this review helpful
Reviewed On: Jan. 1, 2013
Cream of Cauliflower Soup II
Though I made some slight revisions, I really enjoyed this soup and so did 2 out of 3 of my teenage sons! First off, I doubled the recipe {note previous mention of three teenage boys}. My youngest loves leftover soup for breakfast and I like it for lunch the next day so I always make A LOT! I made the recipe vegan by substituting Earth Balance, organic vegetable broth and non dairy milk. I left out only the dry sherry because I didn't have any and I added about 1/8 teaspoon ground cayenne pepper with the nutmeg because some reviews mentioned the soup was a little bland. I also only pureed about half the batch because we like some chunks in our soup. Even though my kids won't touch raw cauliflower with a ten foot pole they loved it in this soup! It was even better the next day and I plan to make it again, but next time I'll skip the puree step all together. Great recipe!

0 users found this review helpful
Reviewed On: Dec. 17, 2012
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