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 Provencal White Bean Salad last night. Holy yum. Easy to make and super flavorful. Served alongside some roasted cauliflower and steamed spinach. So far, I'm 3 for 3 on the recipes I've made!
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!
White Bean and Broccoli Salad with Parsley-Walnut Pesto: I really like this salad! Like everything with pesto! :)
Creamy Curry Pasta and Vegetable Salad: Good, but a little bit bland.
Rotini remoulade: Basic recipe, but very good. A classic!
Dijon Vinaigrette: One of the better dressing I ever made with Dijon mustard!
Some-Kinda-Nut Burgers: This burger is just so fantastic! Really! I made it with almonds and nuts. Sooo delicious!
Rotini and Almond-Mint Pesto with Orange Zest: Original pesto that I really love! The mint and the orange zest make all the difference!
Carbonara-Style Spaghetti: Dry and bland. I didn't like it at all.
Beans Bourguignon: I think that the taste is a little bit weird. Not my favorite recipe in this book by far.
Roasted Winter Squash: Excellent!! I made this recipe several times for non-vegans and they really liked it and asked me for the recipe!
Orange-Glazed Tofu with Asparagus: The taste of orange is very low. It's a great shame.
My Kinda Meat Loaf: I really love the texture of this loaf. I will make it again for sure. Maybe for Christmas!
Moroccan-Spiced Sweet Potato Biscuits: the texture was very weird. I didn't like it and my friend too
Chocolate Coconut Brownies: Very good! Chocolate + Coconut = miaaaaam!
Agave Baklava: Absolutely amazing!!! You have to make this recipe now! So good! So fantastic! My guests ate it in 5 minutes! I used agave syrup and maple syrup instead of just agave syrup.
Peanut Butter and Banana-Stuffed French Toast: Delicious! A real winner!
Red Onion and Apple Relish: I made this recipe for the Some-Kinda-Nut Burgers and it was incredible! I used yellow onions instead of red but it was nevertheless very good!
Sorry if I made several mistakes. I'm a French-Canadian.
AC, you make beautiful porn!
I made the Yellow Dal with Spinach over the weekend. I served it over some basmati rice. It was freakin' amazing. The end!
Orange chocolate chip muffins - So goood! I liked the way it looked also. It's an orange muffin with chocolate chips and chocolate streusel on top. It would have been perfect for Halloween. The actual muffin isn't sweet but the sweetness comes from the chocolate chips and streusel. Great recipe.
Jerk spiced red bean chili - This was alright. It used BBQ sauce and other spices but none of the other spices really came through so essentially it just kind of tasted like dressed up BBQ sauce.
I've reviewed the slow-simmered collard greens before, and made them again tonight and they were still good.
Cajun-style tofu - Very good. I found it lazy of the writer to include "Cajun seasoning" but not include an optional recipe to create one's own. Other than curry powder and garam marsala I don't buy prepared seasonings. I used the cajun spices from Vegan With A Vegence's cajun fries and this dish was good. I cubed the tofu rather than use slices. I did not have green pepper and left it out although it would have been more Cajun with it. Her addition of soy sauce was interesting and good.
braised celery with black olives - I needed one celery stalk the other day and wound up buying two packs in a buy-one-get one free sale, worried they would go limp before I ate them all. I stumbled across this recipe because it's on the page next to the collar green recipe and found it a perfect use of the extra celery I had. It uses white wine and veggie broth to simmer afetrer some frying in olive oil. Very tasty!
Paglia e fieno - This is basically a dressed up version of angel hair pasta and olive oil with garlic but who cares? It's really good with the added bacon and peas. It also looks nice with the colors of the noodles which is a bonus. Super quick to whip up if you have some bacon lying around.
Chocolate peanut butter fudge - Wow this was a HUGE fail. There's no liquid at all so of course it won't mix until you add a bunch of almond milk which I did. But then it didn't solidify in the fridge so instead I'm going to use it to top a chocolate cake. It does taste awesome though.
I made the White Bean Salad with Fennel and Avocado. The only change I made was to omit the sugar in the dressing. It was really good - easy, flavorful, nutritious. I served it over some baby spinach instead of the recommended grains.
Crispy tofu with sizzling caper sauce - Good but borderline meh. I love capers which is the overpowering taste, so this keeps it from getting a "meh" rating. The lemon only adds to the tartness, which I don't mind. I figured it was going to be high fat and it is with olive oil and margarine so I won't complain about that.
I made the Tuscan White Beans and Broccoli Rabe last night. I served it alongside some garlic bread and some red wine. It was a fabulously easy and delicious meal. My hubby is not the biggest rabe fan, but even he liked it. I'll definitely make it again. Nice and healthy!
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.
I made the Moroccan Spiced Chickpea and Sweet Potato Stew last night. I served it over a bed of cooked amaranth and millet. I absolutely loved it for a few reasons: 1) it was really easy to make - a quick 10-minute saute of the base veggies, then throw everything in and let it simmer for 40 minutes; 2) it is hearty and healthy; 3) my 22-mo-old son loved it and he is picky these days! I might actually make this now instead of the moroccan tagine in VWAV, which I luuuuurve, but it has more steps and needs a bit more attention. The only changes I made to this recipe were to omit the sugar and add about 1/2 cup chopped dried apricots, and squeezing some fresh lemon juice on top of each serving. It was awesome!!
Oh my gosh - the 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.