Marcia Recipe Reviews (Pg. 1) - (16624931)

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Vegan Split Pea Soup I

Reviewed: Feb. 23, 2014
This soup is fabulous. Thank you for such a great recipe!! I adjusted ingredients to my family's diet and made it gluten-free by substituting 1/2 cup arborio rice for the barley, 8 chopped green onions for the yellow onion, and I used less fat for sauteing. Otherwise, I used two huge red potatoes rather than russet and added 1/4 t. cayenne with the spices. I started the peas in water in a separate pot while I chopped/sauteed the vegetables because I didn't have three hours for the soup to cook. As I finished chopping/measuring items, I added them to the soup. It was completely done in two hours. Be sure to use lots of water, stir frequently, and turn heat down once the potatoes and rice soften and begin to stick to the bottom of the pan.
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Vegetable and Tofu Stir-fry

Reviewed: Feb. 17, 2014
Thanks for a great recipe! My husband and I really enjoyed it. We like strong flavors so I doubled the garlic, ginger, and crushed red pepper (it was spicy for my palate so be cautious if you like mild spice). I only had soft tofu so I gently cut it into cube-size pieces and sauteed it in a separate pan with a small amount of sesame and canola oil. In the wok, I used the following minced or chopped veggies: 6 green onions, 4 garlic cloves, and 2 inches of fresh ginger; then a few bok choy and napa cabbage leaves, 3 carrots, 2 celery stalks, 3 sliced broccoli stems, one medium zucchini, and three or four cups of fresh spinach. Per another review, I cut the soft leaf parts of the cabbage and bok choy away from the stems and didn't add the leaves or the spinach to the wok until the last two or so minutes of cooking. I made the sauce as directed and cooked it until it was thick. Adding it to the moist vegetables at the end made the sauce just the right consistency. My husband said this is one of his new favorite dishes!
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Chocolate Zucchini Cake III

Reviewed: Apr. 12, 2012
I made this cake gluten-free for my husband's birthday and it was awesome. We loved it and I gave a piece to my non-gluten-free friend and she raved about it and asked for the recipe. I made the following substitutions: I) I used 2 cups of Bob's Red Mill Gluten-Free All-Purpose Baking MIx instead of wheat flour. II) I added 1 tsp. of flaxseed meal to substitute for the 1 tsp. of xantham gum that Bob's Red Mill recommends for baking with the GF mix but I suspect that the cake would be great without flax or xanthum, etc. III) To lower the fat, I used 1 cup of oil and 1/2 cup of applesauce. (I used Trader Joe's gravenstein applesauce as it's so tasty but it does have some added sugar.) IV) I omitted the nuts. V) I mixed powdered sugar and cinnamon and sprinkled that on the top of the baked cake as my husband doesn't care for frosting.
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