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Vegetarian Korma

Reviewed: Aug. 13, 2013
I have made this three times and each time it is fantastic. It is foolproof. Regarding the potatoes yes they take forever to cook and the carrots too. I suggest putting the cut up potatoes and carrots in a sautee pan with 1/2 c. of water and cook with a lid while you're working on the other part of the recipe, this will speed up your cooking considerably. And keep all the curry in it, it really needs the spice. Tastes better the next day.
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Hasty Chocolate Pudding

Reviewed: Apr. 14, 2012
Turned out fantastic. I did it on the stove as I dont like cooking too much in microwaves. I just did everything in a heavy saucepan. I did however mix everything up in the pan first and then put it all in the blender to ensure all lumps were out but i guess you wisk them all out too. I will put in a homemade pie crust and then add some whipped cream. Yum.
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Brazilian Black Bean Stew

Reviewed: Feb. 13, 2012
Was a great soup. I made it vegan by not adding the chorizo and ham and using vegan broth. Seemed like an odd mix with beans and mangoes, but it has a great tropical yet substantial taste. I brought it to a south american party and everyone loved it and asked for the recipe. I will put this in my regular rotation.
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Healthy Banana Cookies

Reviewed: Feb. 14, 2011
Great cookies. I make them very often, vegan, gluten and wheat free, no added sugar. Can even eat them for breakfast, dessert or snack. So easy and inexpensive. Couldnt ask for a better cookie. I also add 1 tbsp flax seed in 3 tbsp or so of water in the blender then mix into the recipe as this acts as a binder and they can come apart after cooking without this. Also I add cinnamon and then figs or raisins or dates. Any kind of nut. Great recipe!
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