Sherrie Profile - Allrecipes.com (18675083)

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Sherrie


Sherrie
 
Home Town:
Living In: Arkansas, USA
Member Since: Sep. 2005
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Black Bean and Salsa Soup
Cannot believe how simple, quick, and tasty this was. I made it last night for my picky eaters. During the warm up I added spices to suit our tastes (chili powder and cayenne) and another can of black beans (rinsed). The whole beans mixed into the creamy soup made for a more desirable (for us) texture. I served it over organic brown rice and garnished with a spoonful of vegan sour cream, finely chopped green onions, and a few slices of avocado. I also mixed up a quick batch of Vegan Agave Cornbread Muffins (so good!) from this site. I'm so impressed with the ease of this recipe. When I got home I preheated the oven, tossed rice in the rice cooker, mixed up the cornbread and popped in the oven, placed soup ingredients in the blender then transferred to the stovetop... While it warmed and the cornbread and rice cooked, I diced green onions and sliced avocado. In about 30 minutes I had a hot, delicious, nutritious, vegan meal that everyone loved. This recipe will be in regular rotation!

2 users found this review helpful
Reviewed On: Mar. 6, 2012
Vegan Agave Cornbread Muffins
I made 2 batches of these last night. Everyone loved them. So much better than I expected. Definitely on the sweet side with the agave nectar. I used stone ground corn meal and whole wheat flour, reduced the oil to only 1 tbsp and added a couple extra tbsp applesauce. Made for a very healthy, moist muffin. Next time I'll omit the oil entirely, add flax, and more applesauce. And these are not your typical tasting "corn bread" muffins. They reminded me more of a sweet bran muffin. Would be perfect for breakfast with a drizzle of honey. The second batch I made with 50/50 agave/maple syrup. Wonderful and a bit less sweet. Definitely making these again soon. Thanks for a wonderful, healthy recipe!

9 users found this review helpful
Reviewed On: Mar. 6, 2012
Easy Mexican Casserole
I needed to make something quick with items I had on hand for my son's college function tonight. I threw this together in about 45 minutes.. start to finish. I added a packet of taco seasoning and used Sam's Choice Thick Medium Salsa. There was no need to simmer for 30 minutes since the salsa is so thick. After cooking the ground beef and adding the taco seasoning I threw in the drained beans and just let it all heat up good.. maybe 5 minutes.. before it all went in the oven. I omitted the tomatoes and the green onions since I didn't have those. I used Fiesta blend cheese. My son sent a text message to my cell phone after the function and said everyone wanted the recipe. Very easy and delicious. Next time I'm going to add a can of diced green chilies and a diced jalepeno. I like a bit more heat.

2 users found this review helpful
Reviewed On: Dec. 13, 2008
 
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