Meg Profile - (13290102)

cook's profile


Home Town: Spring Hill, Kansas, USA
Living In:
Member Since: Apr. 2009
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Mediterranean, Healthy, Vegetarian
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Recipe Reviews 5 reviews
Veggie Pot Pie
Great recipe! I altered a few things to suit what I had on hand. Deleted mushrooms, and added 1 cup peas and 1 cup corn, and swapped 1 of the potatoes for 1 small sweet potato. I also upped the corn starch to 1/4 cup after reading other reviewers. I used a recipe for a spelt flour pie crust to up the protein content of the dish a bit. Really delicious and hearty! A perfect supper for a cold winter evening. This one is a real keeper. I like it because this is a good one for using up that little bit of this or that veggie left in the fridge toward the end of the week, too. We will be making this often this winter, I am sure. There's kind of a trick to getting cornstarch to thicken sauces. As a rule of thumb, use 1 Tbsp cornstarch per 1 cup of liquid to be thickened. Make your slurry of equal amounts cornstarch and water ( I just added the soy sauce right into the veggie mixture) Make sure the veggie broth mixture is actively boiling when you stir in the slurry, and keep it boiling for the full 3 minutes after, which thickens the sauce and cooks out any starchy taste. Thanks for a great recipe Pattecake! This one is totally going into my "YUM!" file!

2 users found this review helpful
Reviewed On: Dec. 28, 2012
Vegan Agave Cornbread Muffins
This is a great recipe, although if you are looking for a typical dry crumbly cornbread, this is not what you're looking for. I doubled the recipe, used maple syrup instead of agave, and baked for 40ish minutes in an 8x8 pan. Made a delicious, sweet, almost cake like cornbread which was awesome with a spicy vegan red beans and rice. The leftovers were also wonderful the next morning with a little vegan cream cheese and fresh fruit for a great breakfast. I will make this again and again. This one is going into my "favorites" file. Thanks for a great recipe!

2 users found this review helpful
Reviewed On: Jul. 17, 2012
Spicy Vegan Potato Curry
This is a really outstanding recipe. The texture is great, it's nice and filling, easy to make, inexpensive, and the big spicy flavor mix just knocks my socks off! The only thing I changed in the recipe was I used frozen peas instead of canned. I will make this again and again. Thanks for a great recipe!

3 users found this review helpful
Reviewed On: Dec. 16, 2011

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