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Pineapple Pie IV

Reviewed: Apr. 21, 2014
This made a beautiful yellow pie for Easter. I used cookie cutters to make Easter bunny cutouts from dough for the top crust. I used fresh pineapple and reduced the sugar to 1 c per others' suggestions, and I subbed Eggbeaters for eggs. The pie was a little flat, and I think I will try a deeper crust with more fruit next time. But everyone liked it. Thanks for the recipe!
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Anna's Scrambled Tofu

Reviewed: Jan. 18, 2014
Very nice and tasty! I had doubts about the amount of nutritional yeast, thinking it would be too much, but it was just right. I added a little broccoli and tomato and served over rice. I used only 1 teaspoon of low-sodium soy sauce to reduce sodium, but I think it would taste better with the full amount. For us, this was more like three generous servings.
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Hummus III

Reviewed: Nov. 5, 2013
This hummus was delicious! I omitted salt to reduce sodium, and I added a little bean-cooking liquid to thin the hummus. I would make no other changes. The homemade tahini from this site was perfect for this recipe. The hummus, tomato, and onion sandwiches I made were excellent. Thanks, I'll be making this again!
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Tahini

Reviewed: Nov. 5, 2013
I wanted to make my own tahini to reduce sodium. This was very easy and it tasted great! I used it to make a low sodium hummus that also turned out great. Thanks!
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Baked Tofu Bites

Reviewed: Sep. 16, 2013
These tofu bites were tasty. I followed some suggestions from reviewers and marinated longer (overnight), reduced soy sauce to 2 T, and omitted liquid smoke. I might try it also with a bit of the liquid smoke flavor, since I do like it and VICKY9999 recommends it particularly. The tofu absorbed all of the marinade, as some reviewers noted, but I didn't mind, the amount was just right with nothing wasted. I served these warm with a rice side dish. The tofu cubes were nice and tender and had plenty of flavor. Thanks! Will make again.
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Super Quick Biscuit Squares

Reviewed: Aug. 5, 2013
I love how easy these biscuits are to prepare, and the recipe is easily adapted to one's taste. These mix together fast and bake fast. I find that it's not even necessary to roll out the dough, I can just pat it into shape and cut. I like to pat into a circle and cut wedges, so they look a bit like scones, but any shape works. I like these made with whole wheat flour, and I find they rise just fine with less baking powder (I can use 1 1/2 tablespoons for a double recipe). I can also reduce the salt and thus the sodium. True, these biscuits are more dense than ones made with butter, but these are healthier and easier to fix! Thanks!
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Zesty Quinoa Salad

Reviewed: May 30, 2013
This is a nice main dish salad with a bit of zip. I omitted salt and used cooked dried beans instead of canned to reduce sodium. I reduced ground cumin as a matter of personal preference. I enjoyed the salad but found it quite a bit too oily for my taste, so I will adjust that next time. Will make again, thanks!
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Cornmeal Strawberry Cake

Reviewed: Apr. 1, 2013
Outstanding cake! I made this for a family Easter dinner, and I also made an old standby dessert as a backup in case we didn't like the cake--but this cake was the surprise hit with everyone and was completely consumed! I was worried that it was too plain or would be dry, but it was just perfect: moist and delicious, simple and pretty, and the cornmeal texture made it unique. I was asked for the recipe and was happy to share. I did leave out the salt to reduce sodium, and I used unsalted margarine in place of butter. I layered my strawberries in the middle of the cake, as I saw in one of the photos here, instead of stirring into the batter. Thank you! This will become a standard.
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Vegan Mac and No Cheese

Reviewed: Mar. 25, 2013
This was great! I agree with others who said it wasn't exactly mac and cheese, but as a vegan alternative, it's terrific. I used whole grain macaroni noodles. I added some cooked lentils for extra protein and sprinkled some finely chopped spinach on top for extra color and to give myself some greens. I reduced the cooking time to 35 minutes. I did have a little trouble mixing all of the the ingredients that are supposed to go into the food processor; there was a lot of liquid that splashed out on my first try. Doing small batches and then blending everything together worked fine. My husband ate two huge bowls full! Thanks so much.
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Creamiest Vegan Corn Chowder

Reviewed: Feb. 19, 2013
Very tasty and satisfying chowder. I was curious to see how well the cashews worked, and they worked very well. I used raw cashews and they added a creaminess without making the chowder taste particularly nutty. I tried to make my work easier by slicing all of my veggies in the food processor, but the pieces weren't especially attractive, so I pureed everything except the 6 c of corn. This made my soup less attractive, but it sure tasted good. Next time I'll aim for a prettier soup with nicely chopped veggies. I used a slow cooker for convenience as was suggested by another reviewer. My husband ate two big bowls full and kept talking about how good the chowder was! Thanks!
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Sarah's Tofu Noodle Soup

Reviewed: Feb. 12, 2013
This soup was surprisingly like chicken noodle soup. The cubes of tofu held up well in the cooking, and they were remarkably like the little cubes of chicken you get in canned chicken soup. I agree with the reviewers who said the soup was too thin, so I would reduce the broth next time. I chopped my veggies small so that they would cook as quickly as the recipe suggested, but they were still slightly underdone. My noodles were slightly overdone, too, so I'll have to do a bit of adjustment. The raisins weren't a bad idea, but I don't think they added much and wouldn't use them again. Definitely worth another try. Thanks!
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Quinoa Porridge

Reviewed: Jan. 26, 2013
Great breakfast cereal! Per others' suggestions, I reduced the liquid (to 3/4 c almond milk and 1/4 c water) to make a thicker porridge. The volume of the porridge is then greatly reduced, as others observed, and I'd say it becomes more like 1 serving than 3. I omitted the salt to reduce sodium. The only change I will make for personal taste is to reduce the brown sugar. Very nice recipe, thanks!
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Quinoa Black Bean Burgers

Reviewed: Jan. 5, 2013
These were excellent. The texture of the quinoa is great, and the patties look attractive with the colorful bits of pepper. I used oats instead of bread crumbs as some reviewers suggested, and maybe that's why my mixture seemed much too wet. I added a little cornmeal and wheat flour to help dry the mixture. I started with dry, cooked black beans instead of canned and I omitted the salt, in order to reduce sodium. I will definitely be making these again! Thanks!
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Tofu Caesar Dressing

Reviewed: Dec. 3, 2012
I warmed this up and served it over whole grain spaghetti and cooked vegetables. I heeded the comment of one review that the garlic was too strong, and I halved it. This was about right for me. I thought that the parmesan flavor was too strong, but then it's not my favorite cheese; my husband really liked the taste. I will try using a different cheese next time, although I know it probably will no longer be "Caesar" then! Thanks for the great idea.
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Chocolate Sandwich Cookies II

Reviewed: Dec. 3, 2012
Very easy and very tasty! I made one batch with two boxes of dark chocolate cake mix, and another batch with two boxes of vanilla cake mix. Both turned out great. I was making these for people whose taste I don't know very well, and I wasn't sure they would like cream cheese filling. So, I opted for regular cake icing in the middle. This made for an extremely sweet and filling but yummy cookie. I will try again with cream cheese, because I love cream cheese. My cookies weren't firm in 12 minutes--more like 18-19 minutes.
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Chocolate Snowballs

Reviewed: Dec. 3, 2012
I love these! I used dark cocoa powder, and I left out the salt because I cook low sodium. I ground the nuts in my food processor to get them really fine. I don't know why the cookies did not retain their round shape very well, but they were really cute anyway. They also didn't hold the confectioner's sugar very well, but I didn't mind. These were just what I wanted, cocoa-y and not too sweet. I only got about 56 little cookies out of a batch, rather than 72.
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Tofu Pumpkin Pie

Reviewed: Nov. 4, 2012
If I hadn't made this pie myself, I don't think I would have guessed it had tofu in it! It was creamy and delicious. I couldn't find a 10.5-oz package of tofu, and I used one that was 12.3-oz. It worked fine. I left out the salt as we are on a low-sodium diet, and I used a store-bought deep-dish 9" crust. Exactly right! Thanks so much for this great pie.
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Easy Chocolate Tofu Pie

Reviewed: Oct. 29, 2012
Rich and delicious! I would not have known it contained tofu. I followed others' suggestions and cut the sugar in half and omitted the vinegar. I used a regular pie crust instead of graham cracker, and that worked great except that my crust was deep-dish and there wasn't really enough filling for it. Use a regular crust, not deep-dish. Thank you for the recipe!
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Curried Apple and Leek Soup

Reviewed: Oct. 27, 2012
Oh, my, this was good! It was spicy and tangy with a slight crunch from the leeks, and it turned out a pretty light green color. I followed some of the reviewers' suggestions. I used olive oil instead of margarine and increased most of the ingredients: 3 medium potatoes, 4 small Granny Smiths, 5c broth, extra curry powder (I used my own homemade version). I did not bother to peel the apples, and the peel wasn't noticeable in the soup, unless it contributed to the green color. I used the tops of the leeks along with some other vegetable ends to make the broth ahead of time. My soup was so delicious my husband and I each had two big bowls full! I will just have to make more. Thanks so much for a lovely recipe.
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Crazy Crust Apple Pie

Reviewed: Oct. 14, 2012
This pie was delicious, but...it looked like it was floating in butter when I removed it from the oven. Once it had cooled slightly, the excess butter was absorbed although the pie remained sort of greasy. I have to say, though, that it tasted great! I made my own filling from fresh apples, as others did. I needed a 10" pie plate, and the butter still spilled over onto the baking sheet underneath. This pie was easy and fun to fix. I am eager to try this again with less butter, and maybe with different pie fillings. Thank you!
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