GRANOLAGIRLTOO Recipe Reviews (Pg. 1) - (1211762)

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Moong Dal

Reviewed: Sep. 11, 2010
Toss in some fresh spinach, diced zucchini, a lot more ginger and some cumin seeds to make this top notch!
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4 users found this review helpful

Moong Dal with Spinach

Reviewed: Sep. 11, 2010
As written, the ingredients are good, but with the addition of chopped fresh tomatoes, diced onions, ground turmeric, and a few handfuls of diced zucchini it becomes spectacular! Also, I like to cook my spices (including curry leaves) in the hot oil first, then add the onion, chilis, garlic, and ginger, cook a bit, then add the tomatoes and zucchini and cook until the oil begins to separate. Toss in the moong beans, the water/broth, bring to a boil and then simmer until the beans are soft. Add in the spinach and some lemon juice and cook until spinach is wilted, a minute or so. Garnish with chopped cilantro. Delish!
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30 users found this review helpful

Potato Curry

Reviewed: Dec. 2, 2009
Great base curry, but it needs a bit of tweaking to make it perfect. Double all spices, add one chopped onion to saute pan, add one bunch chopped cilantro at the end, use either greek yogurt or coconut milk in place of regular yogurt, add a lot more peas (use petite ones for sweetest flavor), and most important: fry the cubed potatoes on high in a bit of oil BEFORE adding them to the pan (don't let them cook all the way through), and they will keep that crispy outside but creamy, flavorful inside.
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51 users found this review helpful

Dairy Free Chocolate Pudding

Reviewed: Aug. 2, 2009
We thought this was delicious! I did modify it a bit (used ground choc. chips instead of cocoa pwdr, scraped a vanilla bean into the mixture before cooking, and added a pinch of salt), and also doubled it, but it was rich and creamy and the children, husband, and guests never guessed it was dairy-free! THanks Kathleen.
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3 users found this review helpful

Chicken with Couscous

Reviewed: Aug. 25, 2008
I've been making this recipe for almost 5 years and it's one of our favorites. Becasue we are vegetarian, I use fake chicken and broth, double the amount of zuccini and carrots and leave out the jalapeno. I also use an entire regular onion instead of the green ones. A touch more coriander and some fresh cilantro on top round it out perfectly!
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2 users found this review helpful

Peanut Butter Bars I

Reviewed: Jul. 25, 2008
I used Earth Balance vegan margarine, and vegan chocolate and instead of patting into a pan, rolled them into small balls and dipped into the chocolate to coat. They looked and tasted fantastic!
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3 users found this review helpful

Apricot Lentil Soup

Reviewed: Dec. 17, 2004
This recipe was fabulous with some tweaking. I increased the apricots to 1/2 cup, diced, used 1/2 cup red lentils and the rest regular brown to make 2 cups, plus added 1/2 tsp. each of curry pwdr, cardomom, and ground coriander. Because we are vegan, I used 6 cups vegetarian chick'n broth (to compensate for the additional lentils), and then cooked it in a pressure cooker for 15 minutes. After that, I stirred in the lemon juice, and 1 can of diced tomatoes NOT drained, and added salt, and 1 tsp. sugar. PERFECT! What a review it received from my out of town guests! My husband asked if we could have it once a week from now on. I highly recommend giving this soup a try, especially if you have a pressure cooker-the flavor is deep and throughout.
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6 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Dec. 31, 2003
Absolutely amazing soup! and I don't even like PB. I used fake chicken, because we are vegan, and natural PB, and now my husband asks for it on a regular basis!
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3 users found this review helpful

Easy Vegan Peanut Butter Fudge

Reviewed: Sep. 28, 2002
I have been making pb fudge for years and this is by far the quickest and tastiest yet! Thank you for such an excellent vegan recipe. It was so creamy and smooth. I use a non-hydrogentated vegan butter and I also do not add as much sugar as it calls for, and it has turned out perfect everytime!
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30 users found this review helpful

Caribbean Sweet Potato Salad

Reviewed: Jul. 13, 2002
A must try! I have been making potato salads for years, and this one is tops. For probably the first time in my cooking career I did NOT change or add anything to a recipe. It's perfect just the way it is! I love the contrasting textures and flavors, and friends commented on the beautiful presentation. Thank you.
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29 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 3, 2002
Being vegan, I used vegan egg replacer, but the recipe turned out excellent! They were thick, chewy, and full of good suprises. I might add a bit of cinnamon next time I make them. I also used Sucanat instead of light brown sugar.
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5 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: May 26, 2002
As a vegan, I used olive oil instead of butter, and rice syrup in place of the honey. New baby red potatoes worked wonderfully as I did not have regular red potatoes, and the cooking time was perfect for their small size. I did add a bit more mustard and onion, along with some fresh dill. The sweetness paired with the onion and mustard truly complemented the dill flavor.
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8 users found this review helpful

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