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Butternut Squash Risotto

Reviewed: Jul. 12, 2011
People seem to be having problems peeling butternut. As someone who has cooked more than his fair share for twin infants over the past several months, I finally found the solution. As others have said, cut in half, lengthwise, scoop out seeds and roast for 30-40 minutes until tender. Then let cool and simply peel the skin using a paring knife. Easy breezy. MUCH easier than trying to scoop. Oh yeah, I made absolutely zero changes to this recipe and it is stunning! I will make this again as well as try new varieties (can't wait to try Beet which is likely amazing, too!).
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Vegan Red Lentil Soup

Reviewed: Jul. 5, 2011
As per the recipe, I found it a bit lacking in spice flavor, so I added another Tbl of curry powder while cooking. Result was very good, though more of a stew than soup. Thoroughly enjoyed the result, though and will be making this again.
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2 users found this review helpful

Vegan Mexican Stew

Reviewed: Jul. 5, 2011
Everyone loved this dish. The only change I made was adding a chopped jalepeno and skipping any salt (bouillon is plenty salty already). Will definitely make this again!
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1 user found this review helpful

Breaded, Fried, Softly Spiced Tofu

Reviewed: May 23, 2011
Good recipe. Tofu turned out very crispy and had good flavor. Used Parmesan cheese instead of nutritional yeast as didn't have any on hand. Okay, so not vegan, but good nonetheless.
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3 users found this review helpful

Red Lentil Curry

Reviewed: May 23, 2011
Yum. Followed recipe exactly and turned out very good. Good combination with the carrot rice, too.
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Traditional Style Vegan Shepherd's Pie

Reviewed: May 23, 2011
Surpisingly, I loved this and will make it again. I felt as if it wanted more flavoring but not quite sure what. I will play with it next time. Maybe some Worcestershire would help?
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6 users found this review helpful

Thai Red Curry Tofu Soup

Reviewed: May 23, 2011
Lacking in good thai curry flavor to my taste though I used double the curry paste. Perhaps because I used less kaffir and ginger instead of galangal (tip...kaffir leaves are impossible to find so I went to a thai restaurant and paid them $1 for some leaves)
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1 user found this review helpful

Tempeh Fajitas

Reviewed: May 23, 2011
Result was good but not as flavorful as I had hoped. Happy to eat these but probably wouldn't make again (then again, I'm not a huge fajita fan to begin with).
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3 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: May 23, 2011
Used 1/2 and 1/2 of oatmeal and panko as I didn't have regular bread crumbs. Otherwise, followed recipe exactly. Result was very good. I agree with others that these are 1) easy to make and 2) better than store bought burgers. Happy I made a double batch and froze 1/2.
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4 users found this review helpful

Make-Ahead Vegetarian Moroccan Stew

Reviewed: May 23, 2011
Followed recipe as is with exception of using spinach instead of kale. Result was very good though seemed to be lacking in some flavor. Flavor was good but a little more subtle than I expected/hoped. I would consider doubling the spice mixture next time I make this (and I will make this again). Oh yeah, if you are not making this for an army, strongly consider adjusting the recipe servings down. We served 4 people and probably have 4/5's of this left over still.
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33 users found this review helpful

Mushroom Risotto

Reviewed: May 23, 2011
Good recipe but made a few changes...Used almond milk instead of whole milk and to add some creamy texture, added a tbl of cream cheese at the end along with the parmesan. Cream cheese really added a nice creamy texture. Also added morel mushrooms, which brought stronger mushroom flavor. Lastly, didn't have arborio so used basmati...I know, I know, but I was lazy and didn't want to go to the store. Not ideal rice choice, but really didn't impact the end result much at all.
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A Week of Vegan Dinners

Reviewed: May 21, 2011
Overall, very good. Shepard's pie was surprisingly good. In fact, each main course was very good with a little tweaking for a few of them. However, the Indian (cumin seed) rice with Thai curry slated for Friday was simply a bad combination. Skip the Indian rice and simply use plain, white, basmati rice as Thai is supposed to be served with.
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