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Quinoa Black Bean Burgers

Reviewed: Apr. 23, 2013
Finally a homemade veggie burger recipe that is full of protein, tastes delicious and DOESN'T fall apart when I flip them in the pan! This a great recipe: tasty, fast, healthy and easy. I used a flax egg to make it vegan, which worked perfectly to hold it together. I also added some chopped cilantro to the mix and that worked really well with the flavours already in it. Served on a whole wheat bun with lettuce, jalapenos, tomato, vegenaise and a pickle.
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Vegan Chocolate Cake

Reviewed: Sep. 11, 2012
Delicious cake! I'm not a frequent cake baker but this recipe was fool-proof! (with the exception of the cooking-time) I doubled the recipe, baked in a 13x9 pan, cut in half and made into a layer cake with homemade strawberry jam in the middle. Topped it with chocolate frosting and decorated with strawberries. The slight changes I made were, per other reviewers, increased the amount of cocoa a little, used apple cider vinegar instead of white, and almond milk instead of water and baked at 350'F for only 35 minutes. Even still, it probably should have come out at 30 minutes, it would have definitely been burned by 45.
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Grilled Tofu Skewers with Sriracha Sauce

Reviewed: Oct. 17, 2011
These were delicious! They were gobbled up within minutes at my potluck supper! I followed the recipe exactly minus the jalapeno, I thought it had enough spice from the hot sriracha sauce alone. The tofu chunks stayed perfectly on the skewers. I used organic, sprouted super-firm tofu which is usually more durable than a lot of the regular non-sprouted tofu blocks I've bought in grocery stores. (It has a more meaty, less-smooth texture) If you use the right tofu it won't fall of the skewer.
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Whole Wheat Pita Bread

Reviewed: Sep. 10, 2010
This was fantastic pita bread! Just make sure not to put salt right into the yeast mixture. I only used whole wheat flour and it still turned out perfectly. They puffed right up into big nice pockets that we ate with tzatziki,
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4 users found this review helpful

 
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