VegMomVT Recipe Reviews (Pg. 1) - Allrecipes.com (11833441)

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Baked Haddock

Reviewed: Apr. 7, 2012
Great as is, though, having read some reviews before I made it, I did opt to not cook it flat in the dish since I didn't want the bottom to be soggy. Since I don't have the right kind of rack to lift the fish up, I improvised with foil: several bunches under a large flat piece & pierced holes in the flat piece. Worked fine & my husband, who generally only likes fried fish, loved it.
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2 users found this review helpful

Persian Yogurt Salad

Reviewed: Feb. 24, 2011
Very good with the caveat that I did not use anywhere near this much yogurt primarily because we would never use that much of the dressing. I used about 10 ounces of it and halved both the garlic and dill keeping the cucumber the same. Added kosher salt & ground pepper to my taste. Served it with a lentils & rice dish and it was wonderful. Perfect tang.
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3 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Feb. 24, 2011
I am very conflicted on this recipe. I thought about giving it a 2 for some reasons and a 4 for others. Settled with the 3. The primary problem was the cooking time. The lentils were mushy before I even added the rice. By the time the rice was supposed to be done, the lentils were barely recognizable. I still had to cook it longer to get the rice past the positively crunchy stage. So I wound up with what looked like lentil puree with bits of half cooked rice in it. Very frustrating. HOWEVER, I loved the flavors and the healthiness of this recipe. I did add a bit of cumin and cinnamon and I made a Persian cucumber dressing for it as some others suggested. With those perfectly caramelized onions, the flavor was spectacular. I think next time I will start the rice first and add the lentils later. The lentil cooking times I've seen usually suggest less time for those and rice times suggest more. Perhaps the recipe is backwards? Or maybe it's because I used red lentils and long grain brown rice? UPDATE: Tried this again by starting the rice first and adding the lentils 2nd. Cooked them together longer than suggested by about 20 minutes with added water. Came out absolutely perfect. A staple in my house now with the Persian cucumber yogurt salad. With the change to the cooking times, it's a 5!
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12 users found this review helpful

Quick Chinese-Style Vermicelli (Rice Noodles)

Reviewed: Feb. 16, 2011
Other than swapping sesame oil for the veg oil, I made this as directed. I thought it was a good base recipe but still rather bland and in need of some added veggies, peppers and onions perhaps? Shredded cabbage?
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3 users found this review helpful

Carrot, Tomato, and Spinach Quinoa Pilaf

Reviewed: Dec. 15, 2010
This rating is primarily rated based on the flavor; I found it bland and could really only taste the thyme which I didn't think went will with the quinoa. However, the recipe was easy to prepare, extremely healthy and seems simple enough to modify for flavor. Next time I will add garlic to the onion saute and try oregano and basil instead of thyme.
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4 users found this review helpful

Best Brownies

Reviewed: Dec. 8, 2010
I actually think these are close to 5 star brownies, but there does truly seem to be a typo in the recipe. I think if you did actually beat the batter, they would be quite cake-like. I just gently mixed them and they were very fudgy. I usually make a brownie recipe that calls for baker's chocolate squares. As I was out of those, I searched for a recipe calling for cocoa powder. This was a very close runner-up to our usual favorite brownies.
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2 users found this review helpful

Lentils for Stagflation

Reviewed: Dec. 8, 2010
Some major plusses for this dish include relative ease to prepare, health benefits and low cost. However, I just found it too bland. My husband said it was like eating gruel. That was a bit much, but it needs something more. I'll make a variation again but definitely with onion and garlic and possibly some tomato sauce.
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3 users found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Nov. 17, 2010
My first time out, I made these just as the recipe suggests except without the bacon. Through the process, I was frustrated and convinced I wouldn't make them again. Seemed like far too much work for an appetizer. But then we tasted them. They are great, and I have never before liked poppers; I was only making them for my husband because we had a bumper crop of jalapenos in our garden. The one change we both agreed on was that the cheese could use a little more flavor to hold up against the heat of the peppers; our peppers are pretty hot. We're going to try a sharp cheddar next time. Otherwise, I'll be making these again in large batches. I think they'll be great for parties, etc.
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2 users found this review helpful

Best Ever Pasta Salad

Reviewed: Aug. 19, 2010
I should have gone with my instinct on this one and reduced the lemon pepper or added it to taste. It was far to strong. No one liked it. Even with that problem, it was rather bland. You could only taste dill and lemon pepper, nothing else. I think it needs some onion and a little salt.
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5 users found this review helpful

Fatoosh

Reviewed: Aug. 19, 2010
I want to qualify this review by stating that I did not find sumac powder and substituted lemon zest instead. I also used too much mint as I was "eyeballing" it. So, I'm definitely going to try to make it again after I order some sumac powder online. But, my first time out it wasn't that great. And then, of course, with the leftovers, the pita chips were soggy. Next time I'll just let people put their own on instead of tossing with the salad. Still, I love the combo of ingredients (especially with an abundance of tomatoes & cukes in my garden right now), so it's worth some tinkering.
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3 users found this review helpful

Zucchini Brownies

Reviewed: Jul. 30, 2010
I would have given this 5 stars except that I, too, feel it was misnamed. This is much more like a cake. I made it once last summer but squeezed too much moisture from my zucchini and it came out dry, plus I didn't frost it. Tried it again today without draining any moisture from the zucchini and with the frosting. It is awesome. My sister and brother-in-law and my 2 kids all ate 2 helpings apiece, and my sister even sent me a picture of herself eating more. lol Excellent! Because this has no eggs, it's super easy to veganize (with vegan margarine and soymilk in the frosting) and somewhat healthier than regular chocolate cake. I know what all the zucchini from my garden that's shredded in the freezer is turning into this winter!
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2 users found this review helpful

Grilled Yellow Squash

Reviewed: Jul. 28, 2010
After reading the reviews for this, I was very excited to try it out. I should have realized that no matter what you do to it, squash is still squash. I'm just not a big fan. That being said, this was pretty tasty. But it was more work than I thought it was worth (again, more the issue with the squash than the recipe). I like the flavor of a garlicky, goddess dressing as marinade just as much and it's far easier.
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2 users found this review helpful

Quinoa Chard Pilaf

Reviewed: Feb. 23, 2010
I rated this with 4 stars primarily because I thought it was easy to make and combined so many of my favorite, healthy ingredients (quinoa, chard, mushrooms). As to taste, I thought it was bland prepared as directed as did my 3-year-old and almost 2-year-old who prefer a more rich flavor. But I think it's absolutely worth tweaking to our taste, starting with more garlic and possibly either tamari as one reviewer suggested or tomato sauce per another suggestion. I did make a couple of changes due to my pantry/fridge inventories. I only had dry lentils and no time to cook them (I'm a novice with dried beans and didn't want to try adding those), so I used canned kidney beans. And I added a little bit of kale as I had about a half cup's worth I needed to use up.
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Easy Vegan Peanut Butter Fudge

Reviewed: Oct. 28, 2009
I have made this so many times and it always gets rave reviews with veg and non-veg folks alike. I've served it to fellow tail-gaters, at my wedding rehearsal dinner and all sorts of other events. I have never reduced the sugar, though I can see where it would be easier to mix and less crumbly if one did. The only change I always make is that I melt vegan choc chips and spread a layer of that over the top before cooling. Sometimes I cut the chocolate in to the fudge for a swirled effect.
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3 users found this review helpful

Tangy Vegan Crockpot Corn Chowder

Reviewed: Oct. 28, 2009
I followed the recipe exactly for my first time out. My husband and I really liked the flavor, though it was too spicy for our three-year-old. The only thing I would change is that I wouldn't puree everything. We like our chowder a little chunkier, so I'll leave corn, potato and onion chunks aside when I puree next time. But I'll definitely make it again. My husband is a very confirmed meat/dairy eater and he had no idea this was vegan. I served it in bread boules for the adults and made mini-boules for the kids out of rolls. Fun, easy and warm/spicy on a cold New England night.
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30 users found this review helpful

 
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