even_vegan Profile - Allrecipes.com (18557812)

cook's profile


Home Town:
Living In: Wolcott, Connecticut, USA
Member Since: Apr. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music
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Individual Lime Cheesecakes
About this Cook
22 year old girl from a tiny CT suburb. Currently attending Saint Joseph Women's College, Nursing class of 2011. Also have an alternative health/nutrition column in the school newspaper & enjoy keeping up on the latest healthy food "trends." Love to dine out at a good veg restaurant & have my expectations met & surpassed :)
My favorite things to cook
I am vegan, and so everything I cook follows suit: Tofu scramble, tempeh bacon (vegan BLTs mmmm), french toast, stir-fries, slow cooker chili, cookies, cupcakes, peanut butter cups.
My favorite family cooking traditions
So far, I've successfully re-created ("veganized") my great aunt's twice-baked potatoes, my mom's thumbprint cookies & my grandmother's green bean casserole. My mom also re-vamped the traditional family pasta fagioli recipe for me and it was even better than the original!
My cooking triumphs
Ginger Macadamia Coconut Carrot Cake, fudgy brownies.
My cooking tragedies
Maple syrup-sweetened brownies (my first vegan endeavor..gag), sugar cookies, most chocolate chip cookie recipes, yellow cake. Not so good with the baking it appears!
Recipe Reviews 5 reviews
To Die For Blueberry Muffins
Light, yummy muffin. Only changes I made were replacing half the oil with apple sauce, blackberries instead of blueberries, halved the crumb topping and used turbinado sugar in it, and added toasted walnuts to the topping. I dont know if the recipe assumes you're using a "Texas" or oversized muffin pan, but I used a regular sized 12-muffin tin and a single recipe yielded 7 muffins. They were a bit hard to get out of the tin (I sprayed with Pam, no liner) especially since the top bakes over and it's hard to get a knife around the edge of muffin without ruining the pretty top. Though I think I was too eager and removed them while they were still too hot- a few muffins lost blackberries that fell right out of the bottom of them. Once cooled they are alot more stable, so if you're using a bigger berry or even big blueberries , let them cool! Ill make this again, probably add a little lemon juice or zest :) perfect breakfast muffin.

2 users found this review helpful
Reviewed On: Jul. 25, 2014
Whole-Wheat Chocolate Chip Cookies
For a "healthy" cookie these were great! The batter seemed a bit stiff & the cookies didn't quite flatten out on their own (I spoon-flattened the first batch halfway through cooking & pressed the 2nd batch down with my hands before baking), but other than that I was delighted. Got mixed reviews in my household; my mom & I loved them (we are health/wheat freaks) but my sister & dad simply tolerated them. I halved the recipe & used 1 tbsp ground flaxseed + 3 tbsp warm water in place of the egg. Also, I used evaporated cane juice instead of white sugar, and the granules are a little bigger than white sugar. I think this might be why the batter was a bit dry; the larger granules perhaps absorb more liquid? I have this problem quite often when making cookies, maybe next time I'll increase the liquids. All in all a great starter recipe!

0 users found this review helpful
Reviewed On: Mar. 19, 2009
T's Sweet Potato Fries
my very first attempt at ANY kind of homemade french fry, and they came out perfect. I used sea salt, fresh ground pepper, and a dash of each: garlic powder, dehydrated onion, parsley flakes. Cut them into thin 2 1/2" fries & they crisped up perfectly. Awesome just with ketchup.. a new favorite food for sure!!!!

369 users found this review helpful
Reviewed On: Mar. 10, 2007

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