The official '1,000 Vegan Recipes' review thread (to be updated)!
Appetizers and Snacks
agave glazed pecans
Absolutely delicious with the maple syrup (variation suggest by Robin). Like a dessert! (gathdurwin)
asian fusion party mix
black sesame wonton chips
I love it! Curry and cashews are a very good combination. Very useful when you receive many people. (gathdurwin)
edamame with coarse salt
fiery pumpkin seeds
These are good, but don't really taste that different from other flavored nuts/seeds I've toasted! No matter the flavoring, they all taste pretty similar. I used red devil for the hot sauce (much more than listed), and mine did not come out fiery, but they are tasty. I used a combo of sunflower and pumpkin seeds. (AC)
five spiced walnuts
These are good. I'm not very familiar with five spice powder, but the overall flavor is pretty strong. It almost tastes a little bacony. I think I would cut down a bit on the liquid, because they need less time in the oven. All the liquid needs to be baked in, but the walnuts get a bit too done. A tasty (but strong) snack. (AC)
flower power granola squares
just might be the most delicious thing I have ever put in my mouth!! The only changes I made were to use old-fashioned oats (instead of instant) and carob chips (instead of chocolate). The only negative I can see is that mine absolutely crumbled apart and did not stay in bar form. But who cares - I just crumbled it into a bowl and ate...and ate...and ate...and have now eaten almost half the pan myself. I actually really love the carob with this and think it may be even better than chocolate! This is soooo insanely delicious!! This is a great snack and would be great as a breakfast granola too. (lebkuchen)
tastes great but very crumbly (thirteenblackbirds)
jerk spiced soy jerky
personalized trail mix
ragin' cajun popcorn
I made this with a few modifications. I use an air popper, so I just mixed my spices in with some oil, and mixed that with the popped corn. I made some changes with the spices based on what I had, but kept it similar. I liked using different spices than usual, and it was tasty. (AC)
this is seasoned well and we liked it, but I've decided I'm old fashioned and like regular popcorn (salty and buttery). (thirteenblackbirds)
sesame pita chips
I actually made chips like this the night before I looked at the recipe (coincidentally), but I made them again today following the recipe. Love them like this! So easy, and healthier. The texture is good. (AC)
Dips and Spreads
a very good recipe. my eggplant wasn't very big though, and as a result i think it turned out to have a bit too much tahini (1/4 cup) - so next time i will be more careful about adding the tahini gradually. (thirteenblackbirds)
didn't like it at first, so I added a can of chickpeas and some more spices and refrigerated until the next day and then it had a MUCH better flavor. (stacydan)
back to basics hummus
I usually make my own hummus recipe/method, but wanted to try this one. It's good! I forgot to add the oil, but it's not really necessary. It's a bit thicker than my normal, but it's a nice change. I did add a splash of soy sauce, and the necessary cumin. A good, basic hummus. I used the 4 cloves of garlic. (AC)
black and green olive tapenade
This is so inferior to her recipe in Party Vegan. This one doesn't have any garlic, and has too many capers and olives. It's too strong tasting, and too salty with all the briny stuff. Not impressed. She recommends kalamata and green, so that's what I used. (AC)
black bean and sun dried tomato dip
delicious. i would say the flavors are on the mild/subtle side, but they meld together perfectly.(thirteenblackbirds)
creamy spinach tahini dip
This was pretty boring. I used part thawed frozen spinach and the rest lightly steamed. I only used 2 tablespoons tahini instead of 1/3 cup, and that was plenty. The flavor is just meh. The color is really pretty, though. Wouldn't make this again. (AC)
cucumber and green olive dip
eggplant walnut spread
Just so good! It's the better spread I ever taste! Make it many many times and it's always a winner! (gathdurwin)
four seed bread spread
golden sunshine roasted veg spread
green green guacamole
layered bean dip
lemony edamame dip
mylie's secret queso dip
roasted red pepper hummus
This is not really a hummus to me. It has garlic and chickpeas..but no tahini. That aside, it's a pretty good dip. Something about it was weird to me, but I dunno what. P liked it. Since there's no binder type thing (like tahini) it has a bit of an odd consistency. It's ok. It might be good to have if serving a bunch of dips. Easy. (AC)
salsa and pinto bean spread
This was good, simple, and fast, but mine came out more like a "dip" than a "spread." I used jarred salsa, so maybe if I made my own I could make a thicker salsa. Or just use a half cup of salsa instead of a whole cup. I sliced some corn tortillas and baked them into chips to go with, and it made a great snack. (tmarkeim)
sassy spinach dip with roasted garlic
smoky chipotle pinto hummus
This is so easy to throw together since it just needs to be run through the food processor. The taste is awesome too! It disappeared pretty damn fast. (intheend)
very good but I would tweak it next time by blending in some yellow onion and adding more spices. (thirteenblackbirds)
smooth and savory mushroom pate
Loved the flavor, but it's ugly. I brought it to a party and I think everyone thought it was old guacamole! (motomom)
This is really good! My first so called "pate" (it's just a spread..). The flavor is great, and the texture is nice with the nuts. I used a bouquet garni with savory, instead of just savory, and used part slivered almonds for the cashews. This reminds me of a nonvegan mushroom turnover recipe I made for our wedding. This was our favorite of the dips, and I'd make it again. (AC)
sushi inspired edamame avocado dip
tempeh pimiento cheeze ball
three bean dip
white bean and artichoke spread
white bean and dill hummus
Good. There's a typo in the recipe that says "add the chickpeas," but only white beans are used. This is a simple hummus, but has balanced flavor. Not super special, and wouldn't make it again, but tasty. I will say that I did not do the recommended chilling, so maybe the flavor does super improve. A good dip. (AC)
za'atar spiced roasted red pepper spread
artichoke and walnut stuffed belgian endive
avocado and asparagus sushi rolls
cheezy cashew roasted red pepper toasts
cherry tomatoes stuffed with whirled peas
jicama guacamole bliss
lentil pecan country style pate
lemon and garlic marinated mushrooms
lemongrass tofu and snow pea spring rolls
lemony rice stuffed grape leaves
mango avocado spring rolls
mushroom walnut pate
sesame seitan and spinach spring rolls
sesame shiitake wonton crisps
snow peas stuffed with sun dried tomato hummus
vietnamese style lettuce rolls
artichoke mushroom phyllo packets
asparagus wrapped in phyllo
baby potatoes stuffed with roasted bell pepper and walnuts
cajun tofu crunchies
These were yummy, very basic but I've never really used cajun spice so it was a nice change. I generally don't bake tofu due to me messing it up somehow, but these were super good dipped in ketchup (I cut them like fries). I only changed one thing, which was adding more of the oil/spice mixture when I flipped them halfway through, I also might have cooked them just a couple minutes longer. (sarah)
cherry peppers stuffed with sun dried tomatoes and pine nuts
chickpea kofta with chutney dipping sauce
chickpea pancake with rosemary
now, this is the first time I've made or eaten socca before, so I have no idea if it is supposed to be salty, but this was hella salty. I used dried rosemary instead of fresh. Other than the salty factor, I thought this was quite good. My hubby and son loved it. It went great with a lemon chickpea lentil soup and some steamed broccoli. I'll definitely make it again, but I'll reduce the salt to maybe 1/2 teaspoon, instead of 1 full teaspoon. (lebkuchen)
french onion pastry puffs
ginger lime glazed bean curd skewers
in lieu of crab wontons
mushrooms stuffed with spinach and walnuts
pinto pecan fireballs
savory artichoke squares
sesame cilantro scallion pancakes
shiitakes in puff pastry
spicy chipotle potato quesadillas
steamed vegetable dumplings
I'd make this again if all I had was tempeh in my fridge but I wouldn't recommend to go out of the way to make this. (intheend)
tempeh taco bites
I made the Spicy WhiteBean and tomato soup last night. It's a very good base, but needs alot more spice. I left some of the beans whole, and added hot sauce, smoked paprika, lots of salt and pepper, garlic.
Gumbo Z'herbs - Total nom status. I omitted the celery since I didn't have it and used greens I had on hand: collard greens, dinosaur kale, and spinach. I used the sassafras and served it with brown rice. This was so good I'm looking forward to leftovers. Oh and this makes a lot.
Carbonara style spaghetti - I made the seitan bacon crumbles from 500 vegan recipes to use instead of tempeh bacon and added the optional peas. This was a straight up down-home Italian style meal. I really enjoyed it. I always halve pasta recipes so I used 8 oz of noodles but kept the same amount of sauce.
Tomato orzo soup - painless to make and very good. I ignored her call for "a pinch of sugar" and rolled my eyes. I added some crushed red pepper at the table and enjoyed it.
This is a really good salad - if you like radishes. And we do! The dressing is well balanced - not too sweet, not too sharp. We substituted the red radishes with black Spanish radishes. Delicious and very pretty, especially with the black sesame seeds. Definitely let the radishes sit in the dressing for at least 15 minutes (as directed) even though it is hard to resist digging in right away.
Spice Island Tofu - This was fantastic. Great mix of spices. I cubed the tofu instead of cutting them in strips. I made a mistake and started frying the peppers and onions when I meant to fry the tofu, so I just put the tofu in with the peppers and cooked everything together. This caused the corn starch to come off the tofu and thicken the sauce, but it was still fantastic.
I wasn't wild about having the pineapple in it. I guess I don't like cooked pineapple. I think it would have been better with out it, but that's just me.
It called for 1/4 teaspoon of light brown sugar which I left out just to be beligerant. (Tweety)
Carrot Bread with Cranberries and Walnuts- So good. A couple of minor adjustments; I used chopped pecans instead of walnuts, and made miniature muffins vs. a loaf of bread.
I've made these several times for work functions. Inevitably, someone will ask for the recipe. It gives them pause when they realize there are no animal ingredients in these!
African-inspired red bean stew - Delicious! Relatively painless to make, and it has powerhouse nutritional ingredients like spinach, tomatoes, potatoes, beans and peanuts. I used crunchy peanut butter instead of creamy because that's all I buy....I didn't add any extra peanuts because of this and used slightly more than 1/4 cup of peanut butter. I was pleased to find there was no added sugar. I accidently opened a can of pinto and kidney beans instead of two cans of kidney....a minor mistake.
Love this. (Tweety)
a few things I have made lately:
drop biscuits: great! so easy and good. I mixed in alot of herbs to make herb biscuits.
cornbread: ok, not my fav. recipe for cornbread
beets with greens and slivered apricots: I did not like the flavors in this at all. I love beets, but was disppointed in this.
My Kinda Meatloaf: really good texture. I forgot the soy sauce so it was a little dry, but that is my fault, The best texture I have found in a "meatloaf" type recipe.
Spicy Coconut corn: delcious!!
Curried tofu "egg" salad - Very good. I thought the addition of mango chutney was genius and tasty, although a tad too sweet, so I would add less next time. I used about half the salt she did and doubled the cayenne pepper. Loved this. (Tweety)
Vegan white sauce - This is rich and the subtle nutmeg taste won me over. The only thing was I felt this was too watery so I thickened it up. I'm not sure if bechamel's are supposed to be thin, the only other one I made was from 500 vegan recipes and that was thick so I turned this into more of a gravy.
Marinara sauce - Easy to put together and was tasty. I'm a fan of using crushed tomatoes for Marinara sauces cause it really improves the texture to me.
Pastitsio - This was totally delicious! I omitted the mint because I absolutely hate it even in small quantities but kept everything else the same. I thought the cinnamon might be weird but after the chickpea sauce simmers it blends in wonderfully. I was glad that I thickened the vegan white sauce that goes on the top layer of noodles because it would have been way too watery otherwise. I didn't use pine nuts on top but I did sprinkle some homemade Parma! on it.
Drop biscuits - These were so easy to make and fast since they aren't rolled out and cut.
Oh...I need to look up pastitsio....I have some mint to use up....love mint. That's why I love these reviews.
Let me know what you think about the taste when mint is added. I think it's only 1/2 tsp that's needed.
the vanilla cupcakes are easy and delcious!
I bought this cookbook recently, and so far, I'm loving it! I have made two recipes so far:
The first thing I made was the Roasted Cauliflower and Rice Salad with Dijon Vinaigrette. This was INCREDIBLE! I made a few adjustments - I used an entire head of cauliflower (instead of 3 cups...probably closer to 4 cups), omitted the sugar, used cannellini beans (instead of navy), used a brown/wild rice mix (instead of all brown), and used an entire red pepper (instead of 1/2 cup). The great thing about this salad was that it was incredible served warm for dinner, and equally delicious served cold the next day for lunch. Absolutely scrumptious!
Last night I made the Warm Lentil Salad with Walnuts. I served this alongside a fig and pistachio salad, which complemented it well. The adjustments I made here were to use brown lentils (instead of green) and white onion (instead of the shallots and red onions), and use raw walnuts (instead of toasted). This salad was fantastic served warm for dinner. However, I think it lost some of its tangy bite when reheated for lunch today. This one might be better served fresh. Still, it was absolutely delicious and easy to make!