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Carrot Chile and Cilantro Soup

Reviewed: Oct. 20, 2012
I made this because I received way too many carrots in my produce delivery this week. I actually used the pale yellow carrots and the mildness of them plus the spice and cilantro made for a delicious soup. I added lots of siracha to make it nice and spicy. Hoping it will chase away the remnants of my head cold!
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Roasted Red Pepper and Tomato Soup

Reviewed: Oct. 14, 2012
Good flavor. I used a seeded, chopped jalepeno in place of the hot sauce & cayenne. A great soup for when you have a cold, like I do right now.
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Raw Pad Thai

Reviewed: Apr. 19, 2012
LOVE it!!
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3 users found this review helpful

Spicy Beans and Greens Soup

Reviewed: Feb. 12, 2012
This soup is great if you're nursing a cold. Hearty, spicy, and packed full of nutrients. It is a go-to soup in our house. Please note that there is an error in the directions...just omit the bit about adding cous cous.
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Vegan "Sausage" Crescent Rolls

Reviewed: Jan. 4, 2012
Wow!! This recipe is awesome. I subbed Gimme Lean vegan sausage and vegan cream cheese. I had a fair amount of sausage mixture left over so I made some vegan white gravy with the remaining mix. So delicious and my brunch guests LOVED it!
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Brown Rice Lentil Salad

Reviewed: Dec. 12, 2011
I really loved this, but I did make some changes to make it healthier. I subbed vegetable bouillon for chicken, I left out the olive oil, and I used 2 tsp of Mrs. Dash and 2 tsp of Liquid Bragg's in place of the salt. Really, really delicious!
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Bean Soup With Kale

Reviewed: Oct. 25, 2011
I loved this, but it did take me a while to get the seasonings up to snuff at the end. Probably because I use sodium-free broth. So, after about a teaspoon of bacon salt and a teaspoon of garlic/wine seasoning and a bunch of plain salt plus two teaspoons of vinegar. It tasted delicious!!
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Beaker's Vegetable Barley Soup

Reviewed: Oct. 25, 2011
Yum! Loved it. I sauteed the veg in olive oil first. Also, I added one diced portobello cap to the stew. I used 6 cups of water and 1/2 cup of barley which was the perfect consistency. Very, very yummy.
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Moroccan Lentil Salad

Reviewed: Sep. 19, 2011
I'm rating it four stars because I did some tweaking. It tasted really awesome, though. I cooked the lentils in vegetable broth and probably used 2 cups of water total. I used the whole can of garbanzo beans and omitted the green & yellow pepper and replaced the olive oil with walnut oil. I subbed parsley for cilantro and add 2 tsp. of Bragg's Liquid Aminos (salt replacer). I also didn't use the whole lemon juice called out for and added a tsp. of garlic powder.
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