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Mock Coconut Pie (Spaghetti Squash Pie)

Reviewed: May 11, 2008

I was kind of skeptical, but this tasted AWESOME. Even after I replaced the sugar with Splenda, the eggs with egg whites, and the butter with butter spray. It's really delicious and tastes nothing at all like squash!

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87 users found this review helpful

Pasta with Arugula Pesto

Reviewed: Sep. 22, 2002

This was a little bit too "arugula-y" for me! Maybe it would have been improved by using more basil and less arugula. Also, this should be made with a mildly-flavored olive oil, so that the arugula and olive flavors aren't overwhelming. It's worth a second try, though!

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17 users found this review helpful

Roasted Vegetables and Puff Pastry

Reviewed: Sep. 12, 2002

Awesome, awesome, awesome. I added summer squash and zucchini, used diced tomatoes flavored with sweet onions, and used soy feta and parmesan cheese, and it was sooo good. My boyfriend and his friend both loved it too!

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8 users found this review helpful

Italian Portobello Sandwiches

Reviewed: Sep. 8, 2002

These were excellent! My boyfriend and I both loved them. I mixed the basil and mayo ahead of time and chilled it for about an hour to blend the flavors. We used all of the mayo that was called for because our bread was sort of dry. Try this!!!

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1 user found this review helpful

Barbecue Tofu Sandwiches

Reviewed: Sep. 19, 2001

I loved this recipe, but my boyfriend didn't like it very much. I think it may have had something to do with the bbq sauce, though. I used a "southern style" sauce, and I don't think it complemented the tofu very well. I served the mixture on sub rolls so that it wasn't so messy!

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0 users found this review helpful

Tofu Burgers

Reviewed: Oct. 1, 2000

These are very tasty! I used Nasoya five spice seasoned tofu and they were wonderful. I served them like hamburgers, with lettuce, tomato, onion, ketchup etc. My boyfriend loved them, and he hates all vegetables :)

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20 users found this review helpful

Italian Veggie Rolls

Reviewed: Oct. 1, 2000

This is an excellent dinner! Instead of carrots and peas, I used a package of frozen spinach. I also used a 16 oz. package of mushrooms instead of just a cup. To reduce fat, I reduced the olive oil to 1 tbsp, and used egg substitute, low-fat mozzarella and parmesan cheese, and low-fat spaghetti sauce. Add Molly McButter to pasta cooking water to add buttery flavor. Excellent recipe, and great as leftovers too!

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1 user found this review helpful