Krylela Recipe Reviews (Pg. 1) - (14829564)

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Chewy Coconut Cookies

Reviewed: Feb. 27, 2014
I made these vegan and I doubled the recipe. I substituted half the margarine with coconut oil and I used egg replacer. I usually don't bake so they were nice and easy for me. They turned out great and my fam was happy. I only baked them for 9min. The dough was not a "drop on the cookie sheet" consistency so I pressed them on a spoon then placed them on the cookie sheet and pressed them down a bit into a nice round.
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French Spring Soup

Reviewed: Jul. 17, 2013
This turned out to be an excellent soup although I ended up changing it up according to what I had on hand and to my tastes. Here's what I did: I didn't have the asparagus so I chopped up 3 celery heart sticks and added a huge clove of minced elephant garlic. I fried it and the carrots with the leeks and onions. Since we're "mostly vegan" I didn't have butter and cream, but I had some gee(clarified butter) left from some Indian recipe I did and I used a thick coconut cream that doesn't have a coconut flavour. I used brown rice, less salt, added fresh sprigs of thyme and rosemary, and fresh black pepper(I tied the herbs and pulled them out before eating). I used chopped frozen spring spinach and put in a 1/2 cup of corn that I had leftover from dinner the night before. Like with most recipes, I used this one as a jumping off point and made it my own the result was fabulous!
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Baba Ghanoush

Reviewed: Oct. 25, 2012
This recipe is pretty good. I like that it was easy. I find tahini has a very strong flavor so next time I won't put as much as the recipe calls for. I added and a dash of cumin and cayenne which amped it up a bit.
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