Traveling Vegan Diva Profile - (12927823)

Traveling Vegan Diva

Traveling Vegan Diva
Home Town: Pennsville, New Jersey, USA
Living In: Little River, South Carolina, USA
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Walking, Genealogy, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
Renee Pratta ~ Vegan Diva
Lemongrass consomme with pea shoot IIs
Lemongrass consomme with pea shoots
Four Hour Vegan Meal III
Four Hour Vegan Meal II
Four Hour Vegan Meal
About this Cook
Mother of six, grandmother of seven. Vegan... I call myself a Vegan Diva (it's a joke :) While our home is in SC my husband is working out of State (TX), and our children as well as other family live in NJ, MD, VA, KY, FL.... So, I travel from State to State with my knives, spices, food processor and ice chest full of ingredients! So I guess you could say I'm a Traveling Vegan Diva!
My favorite things to cook
After the inspiration of Chef Tal Ronnen's: the conscious cook book, I now love trying to recreate standard recipes into Vegan delights that are pretty, nutritious and delicious!
My cooking triumphs
French/Italian Bread! After years of trying every recipe I could find, FINALLY success!
My cooking tragedies
I just made Peanut and Tofu cutlets... AWFUL! Threw them all away!
Recipe Reviews 4 reviews
Fresh Southern Peach Cobbler
Made this over the 4th of July weekend when unexpected company stopped in for a visit, and it was fabulous! I have made many cobblers in my day, but never one that added baking powder and boiling water to the topping...The result was a cake like topping! I made the recipe even easier by not peeling the peaches, just sliced them as I buy organic. I will definitely keep this in my favorites!

2 users found this review helpful
Reviewed On: Jul. 10, 2013
Refried Beans Without the Refry
Delish! I also used a little less salt.

0 users found this review helpful
Reviewed On: Apr. 27, 2013
Tofu and Rice Stuffed Peppers
I enjoyed this recipe with modifications. I used a marinara that had spinach (Classico), Rotel tomatoes with chili (I like spicy) and besides the mozzarella cheese, I used parmesan cheese.

0 users found this review helpful
Reviewed On: Feb. 9, 2010

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