Amanda Profile - (18039012)

cook's profile


Home Town: Whitewood, Virginia, USA
Living In: Irvine, California, USA
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Charity Work
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About this Cook
I became vegetarian about three years, after being raised in a "meat and potatoes" family. I've been re-learning how to cook!
My favorite things to cook
I really enjoy Asian-inspired dishes, such as meatless stir fries. As a graduate student, I think a meal that's fast, inexpensive, and relatively healthy is great.
My favorite family cooking traditions
Being the only vegetarian in the family, I'm always looking for meatless dishes that will appeal to a variety of appetites.
My cooking triumphs
I can make a mean biscuits and vegetarian white gravy breakfast.
My cooking tragedies
Sometimes "cooking tragedies" can be recovered--when a frosting recipe flopped because I made too many ingredient substitutions, I threw in a few more things, baked it and came out with some great brownies. I have no idea what went into them and I'd probably never be able to make them again.
Recipe Reviews 10 reviews
Terry's Texas Pinto Beans
Being a native Appalachian and a vegetarian (two things that don't generally go together), I wanted a recipe for pinto beans that didn't involve meat. By substituting no-chicken broth for the chicken broth in this recipe, I think I've found it. The biggest change I made, though, was throwing everything in the pot and letting it simmer all day. I would recommend using a Crock Pot or just simmering it on the stovetop for about 8 hours (and adding more water/broth as necessary). I added quite a bit more liquid, as where I grew up we liked "soup beans", but that's a matter of personal preference.

0 users found this review helpful
Reviewed On: Apr. 17, 2009
Refried Beans Without the Refry
Delicious! These are so easy and so good. I can't believe I ever bought canned refried beans. I added a tiny bit of chili powder to the beans as they were cooking.

3 users found this review helpful
Reviewed On: Apr. 29, 2008
The Best Vegetarian Chili in the World
We loved this chili. I did make a few substitutions to suit our tastes: I left out the celery since we don't like it, and I halved the amount of peppers because I thought it was going to be much too spicy for us. I used one green bell pepper, one jalapeno, and one can of green chiles, but kept the full amounts of everything else. I'm glad I did that, because it turned out comfortably spicy. The full amount of peppers would have been too much for us. I also used canned diced tomatoes because that's what I had on hand.

3 users found this review helpful
Reviewed On: Apr. 29, 2008
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