Sue Profile - (18204754)

cook's profile


Home Town: Newtown, Connecticut, USA
Living In: Cary, North Carolina, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Italian, Mediterranean, Healthy, Vegetarian
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 8 reviews
Vegan Pumpkin Pie Blondies
Versatile recipe that can be changed to your liking. It's very moist, like a cake or tea bread. Instead of the 2 c. of white flour, I used 1 3/4 c. of white,and 1/4 c. buckwheat flour. I may increase the buckwheat flour next time. Also, instead of 1/2 c. of white sugar, I used 1/4 c. of white sugar and 1/4 c. coconut sugar. I substituted olive oil for the canola. Next time I would definitely add some raisins or dried cranberries to the batter - perhaps even some chopped nuts.

0 users found this review helpful
Reviewed On: Nov. 28, 2014
Hummus III
Great basic recipe. I encourage everyone to be creative and experiment with this one. I used 1 cup of dried garbanzo beans, which I soaked and cooked till tender (you can easily Google to find directions of how to do this). I would much rather do this than used canned beans - the cans contain BPA. I didn't have any fresh parsley, so I added 1 tsp of dried to the mix. I did add some cumin - maybe a 1/2 - 1 tsp or so, and a good size hunk of roasted red pepper or 1 fresh red bell pepper, cored and cut into chunks. I increased the garlic as well - about 2 to 6 cloves can be used depending on your taste. I also added a dash or two of smoked paprika to the mix. I used the juice of two lemons rather than the 1/4 cup called for in the recipe. Delicious and very satisfying.

1 user found this review helpful
Reviewed On: Jul. 28, 2013
Golden Sweet Cornbread
This is a good basic cornbread recipe. I used 1/3 cup of sugar (half of what the recipe called for) and substituted vanilla coconut milk for the regular milk - yummy! I also baked it in a greased muffin pan and shortened the baking time by approx. 5 min. Yield: 12 muffins

4 users found this review helpful
Reviewed On: Mar. 23, 2013

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