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Member Since: Nov. 2009
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Recipe Reviews 3 reviews
Cranberry Nut Bread I
Loved this and it wasn't too sicky sweet which I prefer. I made it vegan by substituting Energ-G egg replacer for the egg and it came out great. Other adjustments I made: used whole wheat pastry flour vs white, cut the salt to 1/2 tsp, eliminated the orange zest (didn't have any), increased OJ to 1 cup and prepared this as muffins. Sprinkled the top with more chopped walnuts and next time I'll also add some cinnamon sugar sprinkled on top like some other reviewers raved about. Baked up 12 muffins in 30 mins at 350 F. Much better once the muffins completely cool and the ingredients settle in together.

0 users found this review helpful
Reviewed On: Nov. 16, 2014
Tofu Pumpkin Pie
This was excellent! Used "soft" silken tofu and a low fat granola pie crust and reduced salt to 1/4 tsp but left everything else the same. Why would you want the eggs and dairy in a pumpkin pie when it can taste this good! Great recipe!

13 users found this review helpful
Reviewed On: Nov. 10, 2011
Make Ahead Lunch Wraps
These are really, really good and very fast and easy. I make them vegan by leaving out the cheese. I also substitute salsa for the diced tomatoes/chiles and use all black beans. Wrapped in a whole wheat tortilla, it's great!

2 users found this review helpful
Reviewed On: Aug. 24, 2011

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