datura_jade Profile - Allrecipes.com (13090955)


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Member Since: Nov. 2008
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Recipe Reviews 3 reviews
Baked Kale Chips
I have no shame in saying that I literally scarf these kale chips and no matter how much I make it is never enough and I can't shove them in my face fast enough. I love lacinato (dinosaur) kale in my juice recipes but I had so much this year I didn't know what to do with the rest. I found this recipe and these chips have been on my lunch menu for a straight month. It took two times for me to perfect my salt preference. I mastered the taste by adding Trader Joe's South African Smoke spice blend. Exquisite! Thank you for the recipe!

2 users found this review helpful
Reviewed On: Sep. 15, 2014
Fluffy Pancakes
This is the magic pancake recipe. My family worships me when I make these pancakes. I have to double the recipe every time I make these. I have to make them quick because every time I make one batch they pancakes are gone before I've even finished making the next batch. Pancake nights are popular at this house. I have changed ONE ingredient. I use a powdered egg replacer. (No Egg). This way I always have eggs on hand and NEVER have to go to the store to get eggs. I've tried the recipe with eggs and the only difference is they taste more eggy when I use real eggs. Other than that they are fantastic with the egg replacer. (I originally started using the egg replacer because my son had an egg allergy and I never stopped using it). Oh, and sometimes I put frozen blueberries in the batter. Uber yum! My children are now pancake snobs and won't eat anyone else's without saying "My mom makes the best pancakes." Awkward moment but a compliment nonetheless! I pity the pankcake fool who gives this recipe anything less than 5 stars. If you want to be worshiped in your home making these fluffy pancakes will get you there.

1 user found this review helpful
Reviewed On: Jan. 19, 2014
Vegan Black Bean Soup
I am a black bean soup junkie. This is by far best I've ever tasted and ever made. I am also a crockpot junkie. I did not change any ingredients but I did change the cooking method to accommodate a slow cooker. First, I sautéed all of the veggies in a skillet with the olive oil and chili powder. I put this into the bottom of the crockpot first. Then I added the wet ingredients, beans and other spices. Stirring occasionally, I set it for 8 hours on low. Since I am the primary vegan eater in the house I like to cook in bulk so I can eat for a week without worrying about what to cook for myself. This recipe was fed me lunch and some dinners for a week. I did not get tired of eating it. The best thing I liked about this recipe was that the soup was not too thick or too thin. I like the thickness of the broth that I usually can only find in canned black bean soup. In other recipes the broth is too thin. In the words of Goldilocks "this is just right." Thanks for sharing this recipe! The only other black bean soup I can compare this to is Panera's black bean soup. I thought this recipe was by far the superior.

3 users found this review helpful
Reviewed On: Nov. 29, 2012

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