Andrew Oliver Recipe Reviews (Pg. 1) - Allrecipes.com (180277830)

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Andrew Oliver

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Pineapple Orange Sorbet

Reviewed: Apr. 15, 2014
How could you not like sorbet that you can make in a blender? It takes the better part of the day in the freezer unless you have a gigantic bowl and a gigantic freezer. However, I anticipated this and it was ready just in time! This is good stuff and everyone ate it and loved it. I think people would have liked seconds but no one binged on cookies afterwards so I guess it satisfied. This will definitely be a regular thing for us. Note that I couldn't find 20oz crushed pineapple so I used 15oz chunked and that turned out fine. Their serving sizes weren't super generous. I served this in Campaign flutes. Everyone loved this and the adults wished we'd had a little moscato to pair with it. Served 5 filled to the brim flutes worth.
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Spicy Vegan Potato Curry

Reviewed: Apr. 15, 2014
I liked it but most of the family only ate half their bowl while pairing with a lot of water. This is even after I dialed back the cayenne a bit. I'd probably half that and maybe do 1 tbs (3 tsp) of curry next time. Was good and not too hard to make though.
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Vegan Carrot Soup

Reviewed: Apr. 15, 2014
Most of the family liked this enough. It came out both not chunky enough or not "soupy" enough for my tastes.. It ended up having the consistency of baby food. I think I actually would have liked it better without processing it through the blender. They say food processor but mine would have leaked the fluid so I definitely had to use the blender. It was also a bit bland despite smelling amazing when it was cooking. I did up the gingers and garlic. It might have tasted a little stronger had I been able to find new potatoes but alas those don't seem to be available year round here. I used red potatoes as those have the strongest flavor. So my advice, don't bother blending, up the curry powder and maybe add some Italian seasoning.
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Sweet Potato Minestrone

Reviewed: Apr. 15, 2014
I actually hate sweet potatoes due to childhood trauma (think day care and canned sweet potatoes), however, I wanted to see if there was a way I could like them. This was it! As usual I doubled the garlic. I also accidentally doubled the Italian seasoning but it worked. I used low sodium veggie stock because the wife is trying to cut down on salt. This was easy to make and paired nicely with my other vegan courses (Quinoa Black Beans and Balsamic Strawberries). It definitely needs to cook a bit longer even with small sweet potato cubes (I slice them and use a "chop magic" to do this efficiently and evenly). Both of us sweet potato eaters ate the whole bowl!
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Apr. 15, 2014
The family wolfed down green beans and wanted more. I of course doubled the garlic and used the chopped leafy part of an entire bunch of cilantro. It is amazing how simple to make with so few ingredients this is. This will be a regular thing for me.
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Photo by Andrew Oliver

Soba with Toasted Sesame Seed Sauce

Reviewed: Apr. 6, 2014
I did as others recommended and cooked sesame seeds in a dry pan stove top and brown sugar instead of white. I also hate raw broccoli so I stir fried it with added carrots in toasted sesame oil. As usual I doubled the garlic. Otherwise I followed instructions and this was delicious! BTW keep the 1/2 cup of sesame seeds...yum! Word of warning...if you overheat the pan or in my case iron skillet...sesame seeds pop like popcorn...no joke! That means the heat is too high go medium.
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Orange Beef-Style Tofu Stir-Fry

Reviewed: Feb. 13, 2014
The family loved this especially the carnivores. I doubled it (the portions are conservative BTW). I added some bok choi and green peppers. I used olive oil instead of vegetable oil (because I prefer it). I also used extra firm and "pressed" the tofu by sticking the unwrapped/drained tofu between 2 glass baking dishes and sticking my iron skillet on top to weigh it down for 30m and then froze overnight then defrosting in the morning (leave it out and if not thawed do about 3-4 min each side at 40% power in a 1200w microwave). That gives it an even "meatier" texture. One thing to note is that more oil than average is actually absorbed (and ve so you may find that the fat estimate below is probably a bit conservative.
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Honey Mustard Tofu

Reviewed: Feb. 11, 2014
The flour didn't stick very well to the tofu and without veggies it felt like it was missing something. In the future I think I'll cook the sauce separately. For the first batch I followed the instructions but replaced butter with Earth Balance as we avoid dairy.
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Spicy Eggplant

Reviewed: Feb. 7, 2014
This was a little bland and anything I did to make it better made it greasy or spicier. I've never used oyster sauce before, and I can't say I would again. In the end it was edible but I wouldn't make it again. I enjoyed cooking eggplant for the first time, it really shrinks. The recipe is pretty simple to follow and not especially difficult to make, just I didn't care for the flavor. I also thought sugar was a strange thing to add in something that is mainly a stir fry.
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Tofu Keema

Reviewed: Dec. 30, 2013
This was incredibly dry. I added veggie broth and some tomato sauce in an attempt to save it, but then the spices weren't as balanced. While I liked my result, it was pretty different than the recipe by the time I was done. Also note that the jalapeno kind of overwhelmed the rest of the dish. The Coconut Tofu Keema recipe on here was much better even though I used inferior curry for that one. I made both but hoped this would be good because it was a lot less work, but in the end the extra work was well worth it.
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