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These were amazing! I love the ease and simplicity of roasted vegetables, but I had no idea brussels sprouts would carmelize so beautifully. The only thing I did differently was to use California style garlic salt because I didn't have any kosher salt. I didn't set the timer on the oven and I actually left them in ten minutes longer than I originally intended - they were very dark and charred-looking and I thought I'd overcooked them but the crispy little outer leaves were the best part! I didn't mind the mushy insides but I think next time I would halve them just to get more of that delicious blackened crispiness. I literally ate every last little charred bit that was left in the pan! Thank you for this incredibly easy and delicious recipe!

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2 users found this review helpful

Delicious Artichoke Dip

Reviewed: Mar. 15, 2009

I followed this recipe almost exactly and it's great every time I make it. I substitute vegan sour cream, mayo and parmesan, and instead of adding a whole cup of parmesan I used about half and made up the rest with shredded vegan mozzarella. Don't skip the onion - it really makes this dip. I like to have it as a light dinner with some french bread and tomato soup.

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3 users found this review helpful

Lilley Mashed Potato Casserole

Reviewed: Mar. 5, 2009

A good basic recipe. I prefer to top with a mixture of French-fried onions and shredded soy cheddar.

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0 users found this review helpful

Bela's Potato and White Bean Chowder

Reviewed: Jan. 17, 2009

Thick and rich and delicious! I made a couple of alterations - a leek instead of an onion, fresh celery instead of celery flakes, and veggie brats seasoned with a little liquid smoke in place of the bacon bits. This is a great flexible recipe and one I'll be making often.

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16 users found this review helpful

Split Pea Soup with Rosemary

Reviewed: Oct. 18, 2008

I made this pretty much as written except substituted veggie bacon and veggie broth and added a dash of liquid smoke. Very thick and hearty. The rosemary really makes it.

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0 users found this review helpful

Baked Fennel with Parmesan

Reviewed: Oct. 18, 2008

I didn't have enough fennel so I added a leek and some chopped fresh herbs: tarragon, parsley, and chives. I also used a mixture of vegan sour cream and cream cheese, with vegan parmesan and some herb bread crumbs on top. It was excellent, I will definitely make it again.

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3 users found this review helpful

Pecan Sandies

Reviewed: Oct. 13, 2008

These are a chewy, fairly rich cookie with the simple flavors of vanilla and pecans. I liked them a lot. The only reason I gave it four stars is the dough wasn't moist enough, so I had to add a tablespoon or two of milk to make it come together. Still very good and easy.

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5 users found this review helpful

Homesteader Cornbread

Reviewed: Oct. 10, 2008

This is a great sweet cornbread, very moist and easy to make and tastes a lot like those mixes you get only better. I substitute soy milk and flax "eggs" to make it vegan.

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Grandma's Gingersnaps

Reviewed: Oct. 4, 2008

These are a bit more like a molasses cookie than a gingersnap, but whatever you call them, they are absolutely delicious! Great easy recipe, easy to whip up on a moment's notice. I like mine soft so I bake them about 8-9 minutes. I didn't have any of the problems some of the other reviewers did with the dough being too soft - mine rolled into balls perfectly. I make mine vegan by using Earth Balance instead of butter and a flax "egg" (1T. ground flax + 3T. water) and no one who tries them can tell the difference! I've made these several times now and always get requests for the recipe.

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1 user found this review helpful

Spinach and Leek White Bean Soup

Reviewed: Sep. 23, 2008

I love this soup and make it often. This is one of very few recipes where the spices do not need any tweaking - the only change I make is to use vegetable broth. It's very filling for such a simple, healthy dish.

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Chocolate Peanut Butter Squares

Reviewed: Sep. 23, 2008

These are awesome! I followed the other reviewers' recommendations adding an extra 1/4 cup graham crackers and I used a whole 12oz bag of chocolate chips with only a tablespoon of butter. I used a 9x13 pan as well. I recommend using natural peanut butter (the kind you grind yourself that you can find in the health food section of most stores) for the perfect consistency. Just like peanut butter cups! I had this recipe a long time ago but lost it, so thanks very much for posting it.

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1 user found this review helpful