ToriL90 Recipe Reviews (Pg. 1) - (14013408)

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Gingerbread Cookies

Reviewed: Dec. 19, 2012
I feel like the molasses overpowers the rest of the flavors. I cut the servings down to 12 (which would probably make more like 2 dozen if I had used it all for cookies), which calls for about 1/2 cup molasses and 1/3 cup brown sugar, and I added an additional 1/3 cup stevia and doubled the ginger and it still came out merely okay. I made about a half-dozen cookies out of it, then I used the rest of the dough for cinnamon rolls and actually, THAT came out really good. It's a good recipe for a really different-tasting cinnamon roll, but not a great recipe for gingerbread cookies. Next time, I'll try it with more brown sugar instead of molasses, then maybe triple the ginger and double the cinnamon.
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Roasted Beets and Sauteed Beet Greens

Reviewed: May 13, 2012
Absolutely delicious! I took this recipe and added both parts to brown rice and chopped almonds with a little extra olive oil and some lemon juice - makes a terrific meal! I also saved the raw stems, rather than discarding them, because they make a good snack with veggie dip or peanut butter.
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Vegan Chocolate Cake

Reviewed: May 4, 2012
I just made 1 serving of this to test it. I recently started eating vegan and my mom was disappointed that I wouldn't be eating a nasty artificial boxed cake mix at Mother's Day, so I wanted to find a recipe so good that she would have to overlook its vegan-ness. Found it right here; deliciously moist and incredibly flavorful. Would never know it was vegan if I hadn't made it myself. I used whole wheat flour to make it healthier and brown sugar because I had no white, and I doubled the cocoa powder because I like my chocolate really intense. The results were nothing short of perfection. All I need to do now is find the right icing recipe. Can't wait to make this cake for my family on Mother's Day!
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Split Pea Soup with Tofu

Reviewed: May 4, 2012
Absolutely delicious! I tend to read recipes to get a general idea of what I need, then work on a whim with few measurements and whatever substitutions intrigue me. I used frozen green peas instead of dry split peas just cuz I like them better, and I used purple potatoes instead of red because I had just read an article about them before finding this recipe. :) They added a very nice pop of color, as did the carrots. I wish I had a yellow vegetable to throw in and then it would have been visually perfect! haha I also did half spinach, half kale in the tofu mixture for an even greater variety of nutrients, and I pureed some of the peas with the tofu. Definitely gonna make this again - probably right after I run out of this batch!
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