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Easy Curried Cauliflower

Reviewed: Sep. 18, 2012
Very unusual way of doing the cauliflower... never heard of it; but it works a treat, providing substance to the curry. I would only consider making this if you have a food processor though. A few reviews said the curry was too dry, so I added 1-2 cups of veggie stock that I had and that gave the meal some delicious depth. And I left out the garam massala at the end. The curry was perfectly spiced without it.
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0 users found this review helpful

Black Bean and Chickpea Chili

Reviewed: Feb. 13, 2011
Made this a couple of times and both times came out amazing. I doubled the cooking time and used vegetable stock instead, obviously omitting the turkey.
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8 users found this review helpful

Butternut Squash and Sweet Potato Soup

Reviewed: Nov. 18, 2011
Wonderful in a deliciously understated kind of way. I made some minor changes: I added one standard block of tofu - I don't know what a "cup" of tofu looks like, and I wasn't about to start storing unused tofu, so I just used the whole 14oz block. Maybe that is a cup; I don't know. I doubled all the spices, and used some hot sauce instead of a chili. The essential recipe was the same, and it was delicious.
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25 users found this review helpful

Best Ever Blueberry Cobbler

Reviewed: Sep. 18, 2012
I increase the amount of topping, as I find that the recipe does not provide enough. And I use margarine instead of butter. The Mrs loves it. Sorted.
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1 user found this review helpful

Moroccan Chickpea Stew

Reviewed: May 28, 2011
This requires more cooking time for the flavours to become friends with each other; and also for the kale to cook and the chick peas to soften a little.
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22 users found this review helpful

 
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