WindyCityMom Recipe Reviews (Pg. 1) - Allrecipes.com (12657018)

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Vegan Apple Carrot Muffins

Reviewed: Sep. 2, 2013
So so so so good! Having read other reviews, I followed with similar suggestions of substituting some wheat flour for the white (about 1.5 wheat, 1 white), reducing the salt to 1 tsp., and substituting one mashed banana for the 1/4 cup of oil. And because all I had were baby carrots which were a nightmare to shred, I substituted 2 cups of shredded squash for the 2 cups of shredded carrots. I then cooked at 400 degrees for 25 minutes. Moist and delicious!!!!
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Spicy Vegan Potato Curry

Reviewed: Aug. 25, 2013
This is my first time buying/using garam masala so I'm not 100% sure which of the spices I would tweak, but I would tweak something. I think maybe a little too much salt, and I'd maybe cut down the garam masala. I also noticed too late that others suggested bulking it up so at the last minute I added a bag of frozen spinach as well as a tablespoon of corn starch to help it thicken a bit. All in all, it does taste good, and I will certainly try it again with a few possible tweaks.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Aug. 24, 2013
This was really good! I'll definitely cook it again. I occasionally get chard as part of a weekly produce delivery and haven't yet landed on a "go to" recipe for it. I think this might be the recipe! I didn't have white wine and used red wine and it still came out great! For any vegans out there, I used vegan butter and vegan parmesan and you wouldn't have known the difference.
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Vegan Apple Carrot Muffins

Reviewed: Aug. 11, 2013
So so so so good! Having read other reviews, I followed with similar suggestions of substituting some wheat flour for the white (about 1.5 wheat, 1 white), reducing the salt to 1 tsp., and substituting one mashed banana for the 1/4 cup of oil. And because all I had were baby carrots which were a nightmare to shred, I substituted 2 cups of shredded squash for the 2 cups of shredded carrots. I then cooked at 400 degrees for 25 minutes. Moist and delicious!!!!
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Blueberry Zucchini Bread

Reviewed: Aug. 9, 2013
AMAZING! And I even goofed up the recipe a bit (plus made it vegan with egg replacement instead of eggs)! First off, I accidentally used squash instead of zucchini - but I think it actually added to the fantastic moisture. I know, how do you goof that up? Welcome to my life... I also didn't have any loaf pans so I just used a 13x9. Finally, I forgot to put the cinnamon in until after I had already put the batter in the 13x9, so I sprinkled it all over the top and then swirled it into the batter. Seriously - so amazing! Hubby and kids (and me) can't get enough! I will definitely be making this again. I plan to follow some of the healthier replacements other people suggested.
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Tofu 'Ricotta'

Reviewed: Aug. 6, 2013
This was my first time making a vegan lasagna and I used this recipe for the 'ricotta' portion. The only change I did was add 1/2 cup of nutritional yeast into the mixture to punch up the 'cheese' taste. All in all, I liked the flavor and I will definitely make it again!
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Vegan Lasagna I

Reviewed: Aug. 6, 2013
Like others, I doctored a bit with the recipe (no-bake noodles, canned sauce, mixed in a bit of Daiya mozzarella, used a Tofu 'Ricotta' recipe found on this site for the ricotta portion, added a little nutritional yeast to the ricotta mixture) but enjoyed the overall results. I especially enjoyed the fact that my husband just chowed down on his second helping) :-) He did ask if this was one of my "crazy vegan recipes" - the Daiya cheese I "melted" on top gave it away - but he said it had a good overall flavor and that he would eat it again if I cooked it - so I consider it an overall win.
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Vegan Black Bean Burgers

Reviewed: Aug. 2, 2013
These were really, really good! I've never made a veggie-based burger before and it was very easy and delicious! I'm not a huge Sriracha fan but am a HUGE Old Bay fan, so I upped it to a tablespoon of Old Bay and then added 1 more T of water and 1 T of white vinegar to make up for the moisture from the missing Sriracha. I then dressed the bun like I usually would - lettuce, onion, tomato, ketchup, mustard, and even a little vegan mayo. The best part is that my 2 year old was curious and I broke off a piece and she LOVED it. It's a huge personal win for me because the rest of the family typically turns their noses up at my veggie creations/substitutions. A winner all around!
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Spaghetti Squash Tacos

Reviewed: Jul. 31, 2013
I will likely try it again with a few adjustments. I like the ideas of adding beans and corn. My issue was opposite some others - the taco seasoning packet was too overwhelming for the size of squash I had, so I actually added water to the recipe (since you would usually add water to the packet when making it with beef). My children were not interested in trying, but I love the idea someone posted about turning it into a bean dip. I may do that with the leftovers!
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Quinoa and Black Beans

Reviewed: Jul. 29, 2013
This was the first time I prepared quinoa. 9 minutes left of simmering and the liquid was gone so I added a little more veggie stock - possibly too much. I also only had one can of black beans so I also added a can of butter beans. Those were a little too big to absorb the flavor. But in the end, a delicious recipe and I plan to make again!
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Zucchini Mediterranean Style

Reviewed: Jul. 28, 2013
This was actually a hit with my meat-and-potatoes husband! I'm a lone plant-based girl in a family of 4 and am constantly trying to slip in veggie/vegan main dish options (putting them on the table with little fanfare so as not to scare anyone off). My husband actually finished it and asked for more - yahoo! As others have said, this is a fairly mild recipe, however that's just what I needed. I served it over brown rice (and will definitely be making it again).
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