You are here

The official '1,000 Vegan Recipes' review thread (to be updated)!

Appetizers and Snacks
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

curried cashews
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)
roasted chickpeas

sesame pita chips

tortilla 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
baba ghanoush
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

Cold Appetizers
artichoke and walnut stuffed belgian endive

avocado and asparagus sushi rolls

couscous dolmas

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

marinated olives

mushroom walnut pate

rainbow sushi

sesame seitan and spinach spring rolls

sesame shiitake wonton crisps

snow peas stuffed with sun dried tomato hummus

vietnamese style lettuce rolls

Hot Appetizers
artichoke mushroom phyllo packets

asparagus wrapped in phyllo

baby potatoes stuffed with roasted bell pepper and walnuts

basic bruschetta

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)
classic crostini

french onion pastry puffs

ginger lime glazed bean curd skewers

in lieu of crab wontons

mushroom croustades

mushrooms stuffed with spinach and walnuts

pinto pecan fireballs

potato samosas

savory artichoke squares

sesame cilantro scallion pancakes

shiitakes in puff pastry

spicy chipotle potato quesadillas

steamed vegetable dumplings

tempeh satay
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

vegetable pakoras

Agave Baklava - This kicked ass just like everyone else has said. Go out of your way to pick up some phyllo for it.

And that's the last review for two weeks, I'm off to Spain and the South of France.

Talk to you lovelies in 2011! =)

0 likes

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!
www.veganfamilyadventures.com/blog

0 likes

Made them last night, here's my review and pic: http://www.veganfamilyadventures.com/blog/?p=445

0 likes

I made the Spinach, Mushroom, and Black Bean Quesadillas this weekend. The only change I made was to use a white onion instead of a red onion. I served them with some salsa. These were solid but would definitely benefit from a little more spice - and I'm notorious for not being able to handle "hot" spices. Maybe a touch of jalapeno or another mild pepper would really kick it up a notch. My toddler son loved them as-is. Actually, it's a great base recipe for people with different palates/heat-tolerances to tailor to taste.

0 likes

basic white bread

Yep, delicious! A great basic bread. I made it in the mixer, and kneaded with dough hook. It rose very nicely in the time frame, and had great texture. I would suggest maybe baking at 325 for the 30 minutes, because my top browned very nicely, but pretty quickly. It was getting pretty hard, so I think 325 is better than 350. Great texture and flavor. I'd make this again.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs754.snc4/65430_10150344995870533_507120532_16459445_6043138_n.jpg

0 likes

Red chard with goji berries and pistachios - I was pleasantly surprised at how good this was, as it's quite simple to make...just red onions, oil, chard, berries and nuts.  I used dried cranberries and walnuts.  I did not toss the stems but diced them and sauteed them along with the onions.  Quite tasty!

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs887.snc4/72013_1570011089022_1197836956_31281483_8075572_n.jpg

0 likes

quick herb bread

I thought it was pretty good. Definitely doesn't stand up to a good yeast bread, but good for being "quick." I used an Italian blend, marjoram, and some other mixed herbs. It's more of a moisture biscuit in loaf form, but not really fluffy. Good texture, though. It's light. I might make it again.

0 likes

provencial white bean salad.......
really good, I added pasta, and I had a few red potatoes so I added them too.

0 likes

Italian rice with seitan and mushrooms - I used two links of Field Roast Italian Sausage since I had them around. It was a little dry when I mixed everything together so I added a splash of olive oil which really helped. This dish was fast to make and was really good.

0 likes

Orange-coconut cake - Just got done eating a slice of this and it is awesome! The frosting pooled so I added some more powdered sugar to thicken it up. I also used the orange extract in the frosting. This is a cake that totally goes well with a cup of coffee.

0 likes

Cashew-banana cream pie - Disgustingly good. I'm so glad to find a vegan version that kicks some ass. I used 1 1/2 tsp agar powder, the optional coconut extract, and some Mimicreme HealthyTop.

0 likes

Eight Treasure Barley Salad - this was a good, solid dish. Nothing terribly exciting, but a nice easy meal. I subbed white balsamic vinegar for the sherry vinegar, but otherwise followed as directed. I served the barley warm for dinner and will try the leftovers cold tomorrow for lunch. I used both dried cherries and dried cranberries and thought they both were nice in it.

0 likes

double chocolate brownies

As I was making these, I was sure there was a typo. 1/4 cup liquid seems way to small for this recipe! I don't see anything about that typo, though. Maybe I just messed something up.. anyway, I had to add quite a bit of almond milk to make a good batter. I thought I followed the recipe exactly. That being said, they came out pretty good. Texture is really quite good (thick, but not really cakey). There's something off with the flavor, so not sure what that is. I liked them ok, but P thought they tasted pretty weird. Might have messed them up somehow, but probably won't attempt again.

0 likes

baba ghanoush - 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.  

baking powder biscuits- basic but excellent biscuits. i used 1/2 AP flour and 1/2 white whole wheat. i was pretty lazy about forking the margarine into the flour and didn't do a great job.  They rose well, much better than the VWAV biscuits did for me.  

0 likes

Three Bean Cassoulet - this was AHHHH-mazing!! Oh my word, it was so delicious and couldn't have been easier to make. Chop up and saute some onions, garlic, carrots, and celery, stir in 3 cans of beans, some crushed tomatoes, and seasonings, and throw the whole thing into the oven to bake. Top with some bread crumbs and bake another 10 minutes. It was heavenly! I will be making this again and again! I did the whole thing in a cast-iron skillet and used panko for my bread crumbs. Everyone loved it - me, my hubby, and my toddler! A+!

0 likes

Lasagna pinwheels - This is an awesome looking dish and comes together easily but the taste is awful. Since there isn't a lot of flavoring, it ended up tasting like raw tofu. I thought the tofu taste might be toned down after being baked but it wasn't. I like the concept and would definitely make it again using a more trusted tofu ricotta recipe.

0 likes

chocolate chip cookies

I've had problems with the liquid amounts in her baked goods! There's only 2 tablespoons liquid in this recipe (with 2 cups flour), and that's maple syrup. The recipe as written produces dry, dry crumbs! That being said, once I added maybe 1/8-1/4 cup almond milk, the cookies are delicious. There's no mention of how much they spread, so I did flatten them just a bit, but figured they would spread with the EB. They spread very well, and are pretty much great, classic chocolate chip cookies. I did darker brown sugar (homemixed), so they are darker cookies. The texture is crunchy on the edges, but soft and goeey. Flavor is spot on. A full 2 dozen would be very small cookies. I'd make these again.

0 likes

chocolate chip cookies

I've had problems with the liquid amounts in her baked goods! There's only 2 tablespoons liquid in this recipe (with 2 cups flour), and that's maple syrup. The recipe as written produces dry, dry crumbs! That being said, once I added maybe 1/8-1/4 cup almond milk, the cookies are delicious. There's no mention of how much they spread, so I did flatten them just a bit, but figured they would spread with the EB. They spread very well, and are pretty much great, classic chocolate chip cookies. I did darker brown sugar (homemixed), so they are darker cookies. The texture is crunchy on the edges, but soft and goeey. Flavor is spot on. A full 2 dozen would be very small cookies. I'd make these again.

I love your chocolate chip cookie reviews. Isa's in VCIYCJ were surprisingly good. I'll have to try these. Which is your favorite chocolate chip cookie recipe?

0 likes

chocolate chip cookies

I've had problems with the liquid amounts in her baked goods! There's only 2 tablespoons liquid in this recipe (with 2 cups flour), and that's maple syrup. The recipe as written produces dry, dry crumbs! That being said, once I added maybe 1/8-1/4 cup almond milk, the cookies are delicious. There's no mention of how much they spread, so I did flatten them just a bit, but figured they would spread with the EB. They spread very well, and are pretty much great, classic chocolate chip cookies. I did darker brown sugar (homemixed), so they are darker cookies. The texture is crunchy on the edges, but soft and goeey. Flavor is spot on. A full 2 dozen would be very small cookies. I'd make these again.

I love your chocolate chip cookie reviews. Isa's in VCIYCJ were surprisingly good. I'll have to try these. Which is your favorite chocolate chip cookie recipe?

Well, it always has been the VCIYCJ one, but it's just so fickle. I don't think they've ever been quite as good as the first few times I made them. The 1000 VR ones are pretty much just the good ole' classic chocolate chip, so they are definitely good. I would suggest them! Let me know if you have to add liquid, I just don't really get the proportion. I feel like there was one other good cookbook recipe, but don't know which!

0 likes

There's a typo in the recipe of Chocolate Chip Cookies :) It is written at this link
http://1000veganrecipes.blogspot.com/2009/12/list-of-typos.html

I made the Chocolate Chip Cookies with the correction and it was very good :)

0 likes

Pages

Log in or register to post comments