acountryvegan Profile - (15469130)

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Member Since: Mar. 2012
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Music
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Recipe Reviews 3 reviews
Savannah's Best Marinated Portobello Mushrooms
I cooked these with no modifications and they were great on a bun with all the fixings. Also used cut up in some rice and bean recipes also very tasty.

0 users found this review helpful
Reviewed On: Sep. 5, 2012
Mushroom Lentil Barley Stew
Did my own combo of spices and as many have said, cut down the pepper to 1t. Used real onion and sautéed it with the garlic first. Did not have barley so tried quinoa and while it was still delicious, it was not the texture this barley stew was meant to be. I would have better off using brown rice. I did find it interesting that the quinoa actually sprouted in the stew. The second batch I made I threw in a couple handfuls of frozen stir fry vegetables that needed used up in the stew for the last hour and that came out great as well. Veggies still had some crunch. Great meaty-like stew that should satisfy any hungry person.

1 user found this review helpful
Reviewed On: May 2, 2012
Bold Vegan Chili
Excellent starter for any chili. I did make a few changes. I used 3 cans of beans but used dark & light red kidney beans and black beans. Also added (1) 28 oz can of Muir Glenn fire roasted tomatoes instead of the water, veg bouillon, and flour. Brought it to my meat starving coworkers and none of them realized that there was no meat in it.

2 users found this review helpful
Reviewed On: Mar. 12, 2012

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