The official Color Me Vegan recipe review thread (to be updated).
By Colleen Patrick-Goudreau. The idea for this review came from Lotus, and she typed out the list of recipes for me! Thanks, lotus.
Color Me Red (The bright, the bold, and beneficial)
Apple, Cranberry, Cherry, and Pomegranate Salad
Roasted Red Pepper Relish
It's quite good on crackers, and easy to make. (tweety)
Cherry Tomatoes Stuffed with Green Olive Tapenade
Six Shades Of Red Soup
I followed the recipe exactly for this soup and it was delicious! I ended up using the entire 1/2 cup miso paste, then used a splash of Bragg's in place of the salt. My lentils and potatoes cooked down enough so that I didn't need to puree. Overnight, the red color deepened even more and the flavors blended together nicely. I garnished with a spoonful of tofutti sour cream and a sprinkle of dried dill. I will definitely make this again. (lotus)
A gorgeous soup! It definitely turns a deeper shade of red overnight. OMG this makes a ton of soup. Next time, I will definitely halve it. I followed the recipe as best I could, but omitted the vegetable juice since I didn't have any. I used 1/3 cup red miso. I thought it was very tasty and the omnis I were serving said I could make this soup anytime for them, which is a huge compliment coming from very traditional omnis. I liked the zing from the miso. I found I had a lot of froth/foam to remove from the soup, so I am afraid I skimmed off a lot of the onions as well. I am glad I delayed adding the dill, otherwise it would have been scooped away as well. Otherwise, a lovely soup. Deceivingly light as it is virtually fat free. Good for company. (blinknoodle)
Apricot Red Lentil Stew
Good. I decided to use brown lentils and not puree any of it. This was sweet and tasty....too sweet for me to be overly excited about it, but unique and flavorable nonetheless. (tweety)
Tomato Basil Soup
Roasted Plum Tomatoes with Garlic
Apple, Cranberry, and Sausage Stuffing
Quick Curried Swiss Chard
Seared Tempeh with Cherry Balsamic Reduction Sauce
This was tasty. I used dried cherries and pretty much followed the recipe. Instead of spooning the sauce over the tempeh, I let the tempeh cook in the sauce for the last 10 minutes or so. I figured it would absorb more flavor that way. We had it with sauteed kale and mashed potatoes. My omni friend who had never had tempeh thought it was delicious. I will definitely make this again. (lotus)
Stuffed Shells with Marinara Sauce
Cajun Red Beans and Rice
This was pretty good, nothing spectacular though. I used dried kidney beans, short grain brown rice, and Tofurkey Italian Sausages. I didn't have cajun or creole seasoning, so I used the recipe she provided in the side note. I think the ratio of cayenne to chilli powder was the problem. Cayenne tends to be too hot for me, while I think chili powder adds more flavor with a nice amount of heat. So, anyway, I ended up adding a ton of chili powder for some more flavor, then at the end, I added a little Adobo seasoning, which added a lot. I also used a tsp or so of lime juice right before serving. I used rice and beans that were prepared ahead of time, so I didn't cook everything in one pot. I don't if that made a difference in the flavor absorption or not. (lotus)
Raspberry Lemon Muffins
Color Me Orange (The beta to see you with)
I really liked this salad. I massaged the dressing into the kale, though. I had no grapefruit so I increased my oranges. I used 1 tbsp agave which wasn't that sweet, so I guess you could increase it if you wanted more sweetness (I figured there would be enough from the fruit but I guess not). The pine nuts, onion, kale and orange worked well together. I did not find it that spicy with 1/8 tsp of Aleppo chili flakes. (blinknoodle)
I didn't have grapefruit, so I left that out. However, I just didn't really like this salad. I think the kale needed massaged. It was just a little blah. Won't be making this one again. (veganrun)
Roasted Orange Beets with Tangerines
Peach or Nectarine Salad
Carrot and Roasted Bell Pepper Soup
This was delicious. Of course because it is filled with delicious ingredients. I roasted my own red peppers (2) while I chopped and cooked the first ingredients. I substituted a large sweet potato for the potato and only used 1 cup of soy milk to get my desired consistency. I omitted the cayenne. The miso (and sherry?) really adds a depth of flavour to this soup. Complex, light, yet creamy... definitely a great starter soup for company. (blinknoodle)
Butternut Squash Orange Ginger Soup
It also has potatoes, onions, and garlic. It's o.k. Nothing earth shattering, but not bad. Zero fat and very healthy! (tweety)
Peanut Pumpkin Soup
Baked Persimmon Slices
Saffron Rice with Curried Apricot Dressing
Orange Glazed Tempeh
This is delicious! I sliced the tempeh into eight triangles and followed the recipe pretty closely. I used 4 medium juicy oranges and probably a little more garlic and ginger than called for. I served it with roasted beets, fennel, and purple potatoes. (lotus)
Wow, I inadvertently made this dish without knowing it! It is so close to the recipe Heidi posted here: http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html (the recipe in the cookbook has a bit more soy sauce and garlic, but otherwise identical) A great option for tempeh, though! I opted to steam my tempeh beforehand in the microwave but found the glaze to be wonderful. The marinade gets absorbed as leftovers, so this is best fresh. I served it in a Swiss chard wrap with broccoli sprouts, as well as over chocolate socca with sprouts. Both were delicious. (blinknoodle)
I have made this at least 5 times, and it was an omnivore-pleasing company dish. It reminds me of mandarin chicken from my pre-veg days. I like eating it over steamed greens, but hubby always wants to eat it with lots of rice! (katequeenofsprouts)
Sweet Potato Tacos
Loved this...easy to make...just veggies without spices and it works well. I think I'm going to add some fresh lime juice when I serve it again for some Latin flavor. (tweety)
Jewel Yam Ramekins
Nectarine Agave Panini
General Custard's Cream Pie with Almond Oat Crust
Persimmon Tea Cake
Mango Papaya Punch
Minted Chickpea Salad - A cross between coleslaw and a chickpea salad. Not particularly memorable. I tried to up the flavour with double the mint, lemon zest, lots of salt and pepper, but it was still a lackluster salad. Will not make again.
Orange Glazed Tempeh
I have made this at least 5 times, and it was an omnivore-pleasing company dish. It reminds me of mandarin chicken from my pre-veg days. I like eating it over steamed greens, but hubby always wants to eat it with lots of rice!
Minestrone with Kale
This has become my go-to minestrone recipe. So far, I've made at least 4 others, and this one still tops them all. Of course, I love kale and always tend to have it on hand, so I don't mind sneaking a little extra in my soup!
Spanish Squash Saute
This is pretty good. Nothing spectacular, but a tasty way to cook squash. I used yellow crookneck and zucchini squash and omitted the corn. Other than that I followed the recipe. I would never think to use squash on tostadas, but when I saw the suggestion in the recipe, I decided to try it. It turned out pretty tasty.
Quinoa, Tofu, and Kale with Walnut Pesto - I found this surprisingly bland. I decreased the uncooked quinoa to 1 cup and used half the pesto recipe (it says it would make 3/4 cup and I only needed 1/3 cup for the recipe). I tried to revive the dish with an extra clove of raw garlic. The leftovers are better. I think this dish should only be eaten chilled.
Winter White Soup - This was a very good soup. I tweaked it slightly by only using 350g of new potatoes, adding in maybe 1/2 cup cooked quinoa and increasing the dill to 1 tbsp. I used 1/2 cup sherry, 2 cups broth and 1 cup unsweetened almond milk and it made a super creamy and flavourful soup. Delicious. I didn't peel my potatoes or apple, so it wasn't a white soup, but super tasty. Recommended.
Shredded Brussels sprouts with apples and pecans - Excellent. I reviewed this before when I made it with collard greens, but made it this time with the brussels sprouts. I subbed walnuts for the pecans and forgot tart apples and used gala that I had at home. This was a very good combination of sweet (from maple syrup) with the bitter of the greens and I loved it. I made it in the past with collards and the pecans, but complained it was too sweet but that wasn't an issue this time. It only calls for 1 tbs. of maple.
Cornmeal Blueberry Porridge
YUM! So good in spite of being so simple. I used frozen berries and didn't thaw them beforehand--no problem at all. The only issue: I think the recipe says this made 6-8 servings or something like that, but I guess we're just big eaters because we ate all of this (2 people). Oopsie! Maybe it's just that good. Make this for a nice change from your oatmeal.
I didn't have grapefruit, so I left that out. However, I just didn't really like this salad. I think the kale needed massaged. It was just a little blah. Won't be making this one again.
Does anyone else hate how this book is organized? I have had it since it came out and have hardly cooked from it because I find it so hard to navigate. I like books organized by season, and by course (appetizers, main dishes, sides, desserts, etc.)... But for some reason, this book doesn't do it for me. Maybe it's because there are too many sections/colors or something? I just always feel overwhelmed when I open it and end up going to a different book to pick a recipe.
Maybe it's just me.
I don't dig how this or Vegan Table is organized. I always have to use the index at the back.
I like this one's organization much better than Vegan Table. I guess I understand what she's trying to do there, but I just don't dig it. At least her indexes are done well. I love a good index.
This soup seemed too thin and wimpy for a "chowder." It was good, and I think it would be fine in the summer, but for the winter I want something more substantial. So, I threw in about a half cup of a sun-dried tomato and herb cashew butter, and this was ridiculously delicious. It added thickness and taste. I also put a ton of Sriracha and nutritional yeast on it. Beyond fantastic, in this rendition. I really like the method of cooking the corn separate--it added a ton of flavor. I couldn't stop eating it while I waited for the potatoes to cook! I will definitely make this again, but I think it need tweaks. (veganrun)
Spicy Yellow Bell Pepper Soup - Good. It has yellow bell peppers, potatoes, jalapeno, and onions purreed. It's not very hearty and filling and must be eaten with something else in my opinion.
I don't dig how this or Vegan Table is organized. I always have to use the index at the back.
+1. I really don't like the way Vegan Table is laid out. I think it would be better to be laid out by course (breakfast foods, sandwiches, salads, soups, etc) and then have a bunch of entertaining menu pages at the end. But whatevs. When I write my first cookbook, then I can make it the way I like it :)
butternut squash orange ginger soup - It also has potatoes, onions, and garlic. It's o.k. Nothing earth shattering, but not bad. Zero fat and very healthy!
Nori Wraps with Orange Cashew Cream:
I used the orange cashew cream as the base, but halved the recipe. I didn’t find it that special and recommend this other orange cashew spread: http://tastespace.wordpress.com/2011/04/27/zesty-orange-cashew-spread/
This was my first time making nori rolls and I found them difficult to stick together. Otherwise, I skipped the beet and added baby spinach. I liked the fresh flavours of all the veggies. It worked well with the cashew spread and avocado.
Asian Inspired Edamame Salad
This is a very simple recipe. I accidentally tripled the lemon juice but liked it just the same. Nothing fancy but good.