Jessica Recipe Reviews (Pg. 1) - Allrecipes.com (18493433)

Vegetarian Gravy

Reviewed: Oct. 24, 2010

Absolutely fantastic! I followed the recipe to the letter, except I cut back on the garlic just a bit & I used vegan chik'n bouillon + water for the vegetable broth. It was so easy & quick to make, and the results were just amazingly delicious. Vegans & meat-eaters alike LOVE this recipe! It doubles nicely, too.

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2 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Aug. 23, 2010

Awesome recipe!! I made this last week with all whole wheat bread flour & it ended up being as dense as a brick. That was a TERRIBLE loaf, but of course I held off on rating the recipe because I didn't follow it exactly... I made it again today (following the recipe) & it turned out wonderfully. I used agave nectar instead of honey (and reduced to 1/2 c. total), and Earth Balance nondairy butter instead of butter. Other than that, I followed it exactly & it's a gorgeous, delicious bread. It will be perfect for sandwiches! Oh, and MOST IMPORTANTLY (for me), it is EASY to cut into slices. Too often I end up butchering homemade bread while cutting, but this bread was perfect for slicing. LOVE this recipe!

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2 users found this review helpful

Korean Marinade

Reviewed: Jul. 19, 2010

This is actually an amazing tofu marinade, believe it or not! I have to admit I made a couple changes to make it a true 5 star recipe, but this recipe served as a great base. I used agave nectar instead of sugar, 1 Tbsp. sesame oil instead of 2, added a bit of garlic & onion powders, and the juice of half a lemon. Oh, and I omitted the flour. Thanks for the great idea! I loved the addition of sesame seeds.

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1 user found this review helpful

Tortillas I

Reviewed: Sep. 25, 2009

These were okay, but almost the same recipe as the "Homemade Flour Tortillas" on this site - and those are MUCH easier to roll out for some reason. Those are also more flavorful. Glad I tried these, but I'm sticking with the Homemade Flour Tortillas because of ease of preparation.

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Refried Beans Without the Refry

Reviewed: Sep. 25, 2009

These are seriously FABULOUS - and so, so easy! The only thing that I changed was to reduce the salt to 2.5 tsp. (glad I did!), and use 1.5 tsp. cumin instead of 1/8 tsp. This was just right! After I drained the beans, I didn't have to add any of the bean water back in. Used the potato masher until the beans were just chunky enough to our liking. SO GOOD! Like so many others have said, I'm done with canned beans! Oh, and I love that these are so healthy AND vegetarian!

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2 users found this review helpful

Homemade Flour Tortillas

Reviewed: Sep. 24, 2009

These are really fabulous! The only thing I changed was to use vegetable shortening instead of lard so these would be vegetarian. Really soft & as a bonus, easy to make! I love that I know all the ingredients in my tortillas now, and I can control how much salt & fat is added. I will try whole wheat next!

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2 users found this review helpful

Best Bread Machine Bread

Reviewed: May 26, 2009

Great recipe! I used about 3 Tbsp. canola oil & 1 Tbsp. olive oil, and upped the salt to 1.5 tsp. as recommended by others. I'm not sure if there's a difference between "bread machine flour" & bread flour - but I just used the bread flour as usual. I also just used 1 packet of regular yeast. So, SO delicious! The crust is beautifully crunchy, and the inside is fluffy & soft! Also, it smelled DIVINE while baking.

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3 users found this review helpful

Vegan Red Lentil Soup

Reviewed: Nov. 2, 2008

This is absolutely my favorite soup EVER! So amazing, I cannot even describe it in words. I agree with the review who said RUN (don't walk) to get the ingredients to make this incredible soup! I made a few changes, but nothing too drastic. I used potatoes instead of squash, fennel seed instead of fenugreek, green lentils instead of red (what I had on hand), and pureed about half the soup at the end for more body. Because of this, I ended up adding about 2 more cups of veg broth, and it was the perfect consistency. I also only used a couple tablespoons of coconut milk because I didn't have low-fat (couldn't justify using so much full-fat!), and it was still very creamy. Absolutely AMAZING lentil soup!! I don't know if I can ever try another because I fear they will all pale in comparison to this. It's top-notch restaurant quality--and SO easy!

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42 users found this review helpful

Apple Cinnamon Oatmeal

Reviewed: Sep. 9, 2008

Yum! This is a great, simple oatmeal. I scaled the recipe down to serve one, and made these substitutions... I used applesauce instead of juice, added a pinch of nutmeg in addition to the cinnamon, added blueberries (at the time I added oats to the pot), and used vanilla hemp milk instead of dairy milk. I also added a Tbsp. of ground flaxseed after putting it in my bowl, and sprinkled with walnuts. SO GOOD! (Now that I think about it, I guess I made a lot of changes to the original recipe, but it was a great starting off point & just delicious!) :)

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45 users found this review helpful

Fresh Tomato Salsa

Reviewed: Sep. 9, 2008

I agree with the other posters--great idea for a recipe, but two very important points: 1) This needs 1-2 cloves of garlic. 2) We found 1 serano pepper to be PLENTY spicy. It was comfortably hot without being too spicy to taste the flavors. I used 1 pint of chopped cherry tomatoes & slightly less cilantro than called for, and we loved it!

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4 users found this review helpful

Carrot Cake Cookies

Reviewed: Mar. 31, 2008

To echo everyone else, these are delicious! I am vegan, so I replaced half the butter with Earth Balance (vegan butter made with healthy oils) & the other half with unsweetened applesauce to cut the fat. Used 4 Tbsp. ground flaxseed mixed with the liquid from the crushed pineapple to stand in for eggs. This added fiber & heart-healthy fats, as well! :) I also made just a couple changes to suit my tastes & to make them slightly healthier. Used 3/4 c. evaporated cane juice + 1 Tbsp. molasses instead of brown sugar. Threw in some nutmeg, ginger, allspice & cloves to add more spice. Topped with a lemon vegan cream cheese frosting & this complemented the cookie flavor very well! Perfectly chewy & cakey, and a really convenient way to eat carrot cake. I can't wait to share these!

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29 users found this review helpful

Oriental Dipping Sauce

Reviewed: Mar. 30, 2008

This was great! I added about 3 Tbsp. (eyeballed it) water to make a thinner sauce for dipping lettuce wraps & spring rolls--this also cut the salt that others have complained about. I served this cold, and it was a nice refreshing touch to the rest of the meal!

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2 users found this review helpful

Microwave Popcorn

Reviewed: Feb. 10, 2008

WOW! This is the coolest thing! I've heard for years that this could be done, but for some reason, never tried it. I used 1/3 c. unpopped corn with no oil, and seasoned to taste with salt afterward. There were literally NO unpopped kernels, and none were burnt! The bag was in for about 3 minutes, and the tip about listening for 2 seconds between pops was great! I've always heard 5, and part of my corn usually burns. I am so excited about this! I will never buy store-bought micro-corn again. Really versatile, too; this could be seasoned up with anything!

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220 users found this review helpful

Jo's Rosemary Bread

Reviewed: Jan. 31, 2008

Very, very delicious. 'Nuff said.

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2 users found this review helpful

Vegan Brownies

Reviewed: Jan. 1, 2008

I have tried SO MANY vegan brownie recipes in search of the perfect one, and WOW! These are incredible! I made a few changes, but nothing major; just little things to suit my personal tastes, and my boyfriend & I REALLY loved these! We made a half-batch, and these are my notes: -Used 1/4 c. canola oil, plus 1/2 c. organic unsweetened applesauce for the oil. -Added 1/4 tsp. almond extract, in addition to the vanilla. -Threw in about 1 c. semi-sweet chocolate chips (vegan, of course!). -Used coffee instead of water. We baked for 23 minutes, and they are ooey, gooey, DELICIOUSNESS! Thank you so much for sharing! I will be making these quite often, I'm sure. *Oh--Also: I didn't find these crumbly at all, as stated by other reviewers. Perhaps the applesauce helped bind them together better?*

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150 users found this review helpful

Potato Latkes I

Reviewed: Dec. 16, 2007

These were really fantastic! I have never made latkes before, and they turned out great! I followed the advice of some other reviews & used matzoh meal instead of flour, and reduced the amount of egg. I am vegan, so I used Ener-G Egg Replacer for the equivalent of 2 eggs (not 3), and they bound together just perfectly! I also added some shallots with the onions & some freshly ground black pepper. My boyfriend & I really loved these! (Super-greasy, though, so definitely not an everyday meal! A great treat for the holidays!)

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5 users found this review helpful

Sangria by the Pros

Reviewed: Jul. 7, 2007

This recipe is amazing! I doubled the recipe, but kept the fruit in the same amount & it was the perfect ratio. I feel like if there was less liquid (as called for in the original quantity of the recipe), it would be too chunky & perhaps difficult to drink. The flavor of this was just right! Yum! **Also, just a little tip for anyone who hasn't thought of it: Instead of adding the soda into the pitcher, I just topped off each glass with a splash of it as I served them, so the soda wouldn't go flat throughout the evening! This worked great!**

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141 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jun. 29, 2007

These are FANTASTIC! The only changes I made was to replace 1/4 of the white sugar with brown sugar (for a bit of a deeper flavor). I also cut the pistachios down to 1 cup & I thought this was perfect. This biscotti was light and sweet--and who wouldn't love that it's lowfat?! Everyone raved about these! This will be my new standard recipe & I'll make variations on the add-ins! Yum!!!

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4 users found this review helpful

Blue Cornmeal Pancakes

Reviewed: Jun. 21, 2007

These were great! I used less than 1 Tbl. of butter and yellow cornmeal, and they turned out PERFECT! I think next time I'll use 1 TBL. of honey instead of the white sugar, since that's a more authentic cornbread ingredient. These were truly delicious and I will be making them again & again! Also, they're great with a cinnamon & sugar mixture sprinkled on top!

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18 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 11, 2007

These are pretty darn delicious... Perhaps my expectations were a little too high, but I can't give these 5 stars because they're not the *BEST!* I've ever had. But, of course, that's not to say they're not great. Very moist and cake-like, with a great flavor! I did change a couple things... I added only 1 c. of brown sugar (I usually cut back more than that), added an extra tsp. of vanilla, and used 2 c. of whole wheat flower in addition to the 2 1/2 of all-purpose. Additionally, I cut the butter in HALF! (Although the recipe makes 6 dozen, I just couldn't use 4 sticks of butter... I felt too guilty.) :) Instead, I added two sticks, plus 1 c. of all-natural, unsweetened applesauce and they came out PERFECT! Much less guilt, but all the flavor and deliciousness!! Highly recommended!

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3 users found this review helpful