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I went a little crazy with this one and changed quite a bit. Although I normally don't review things I change to this extent, I think the changes show the versatility and overall yummy-ness of the recipe. I made the following changes because of the items that I had on hand: First, I used white sugar. Also, I replaced the two cups of carrots with 1.75 cups of peeled shredded sweet potato and .25 cup of unpeeled shredded pear. Finally, I used 1 cup of chopped walnuts. I thought the sweet potato might turn out really nasty and undercooked, but it's actually quite good. Overall, I love that the recipe is moist and fruity without being too greasy.

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Arrabbiata Sauce

Reviewed: Nov. 12, 2006

This has become one of my old stand-bys. I made this meal for my boyfriend and he was very impressed. I think the wine adds a sophisticated flavor. I was very pleased because the overall affect was a chunky sauce with a cohesive flavor- not just chunks of tomato with bits of other stuff mixed in. Very yummy.

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Quinoa Chard Pilaf

Reviewed: Nov. 12, 2006

I was a little skeptical of this one, but after reading the reviews I decided to try it. This was really simple and delicious. Much more flavorful than I anticipated. I brought the leftovers to work and my coworkers loved it too. One note: I used rainbow chard and by the next day the red color bled into quinoa. It was a hideous combination of pink and green but my brave (very hungry) coworkers tried it anyway.

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Spinach Rice Casserole

Reviewed: Nov. 12, 2006

This was rather bland. Reading the ingredients, I kind of expected that it would be but I thought maybe the flavors would magically combine to create something really tasty. Nope. It wasn't terrible, but I ended up putting a lot of hot sauce on top. This is a good base recipe to create a vegetable/rice/cheese casserole but I would definitely suggest dressing it up a bit more.

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Gingery Carrot Salad

Reviewed: Oct. 29, 2006

I made this without cooking the carrots and used honey instead of Splenda. Delicious!

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24 users found this review helpful

Coconut Tofu Keema

Reviewed: Oct. 22, 2006

Easy and delicious! Usually, I use tofu in Asian or vegetarian-zed American foods, I wasn't sure how Indian flavors would work with tofu but it was great. My only confusion was the tomato sauce. I wasn't sure how many cans of tomato sauce I would need to get exactly six cups so I just used one large can. Obviously this was a lot less than six cups, but the sauce was flavorful and had a lot of body. Also, I substituted a pinch of chili powder because I didn't have red chile paste on hand.

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Vegetarian Four Cheese Lasagna

Reviewed: Oct. 22, 2006

After reading the other reviews, I was expecting heaven on a plate. It wasn't quite THAT wonderful, but it was pretty good. I made a few adjustments. First, I accidentally bought diced tomato instead of sauce. So, I pureed the cans of diced tomato in the blender. It looked a little watery but after baking it was fine. Instead of halving the fresh tomato, I sliced them and roasted them like that. Also, I couldn't find fresh pasta sheets and just used traditional lasagna noodles. Finally, it would have taken more work but I wish I had made fresh pesto instead of buying it in the jar. It would have really enhanced the flavor.

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Zucchini and Shells

Reviewed: Oct. 5, 2006

This was edible but just barely. I cut the olive oil down to two tablespoons and that was plenty. I cut the sugar down to 1/4 a cup and it was still wayyyyyyy too much. I can't imagine what this would have been like if I had added the full 1/2 cup. This was a lot soupier than I expected- not necessary a bad thing, but if you're expecting a really thick sauce this won't do it. Overall, the overwhelmingly sweet taste completely overpowered the flavors of the zucchini and tomato sauce. I wouldn't make this again.

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