The official Supermarket Vegan recipe review (to be updated)
Appetizers and snacks
Artichoke, chickpea, and spinach dip
Well, this is nothing spectacular, but for ingredients/time, it's pretty good. It's not much compared to the "insanely good spinach and artichoke dip (vw)," but it's still tasty. I added a couple more garlic cloves, the juice of a full lemon, and the artichoke marinade. I didn't use a full 1/4 cup olive oil (because of the marinade), and the oil that I did add made the dip a bit too runny. Worth making if you need a really quick dip. (AC)
Avocado tahini dip with lemon
Good basic guac with the addition of chipotle peppers. I used a large FL lite avocado, added a lot of adobo sauce, and cut back on the onions. I actually forgot the onions and ate a bunch without it and it was fine, and added a tad of onions later. (tweety)
Curried spinach fondue with pita
Curried toasted cashews
Edamame dip with raw vegetables
Eggplant and black olive dip
Golden tomato bruschetta
Greek style spinach puffs
Green olive and almond crostini
Guacamole stuffed cherry tomatoes
Mediterranean style salsa with pita chips
Mushrooms stuffed with breadcrumbs, lemon, and thyme
Red onion and black olive tapenade
Quite good. I used kalamata olives and cut down the red onions in half. It was quite tangy with the kalamata flavor, capers and lemon juice. Loved it. (tweety)
Roasted red pepper and eggplant confit
Spicy red bean dip
Sun dried tomato pesto toast
love this! my husband and I are both crazy for this pesto, I've made it many times. Instead of draining the sun-dried tomatoes, I just omit the tbsp of oil. (thirteenblackbirds)
Tuscan style crostini with white beans and sage
I made a version of this (following the method), but doubled the garlic, used a bit of olive oil (no veg. broth), and fresh tarragon. It was good! I'm sure it would be good with sage, just different. (AC)
we liked this quite a bit… it's basic, but a good addition to a simple pasta and tomato sauce type dinner. the sage is really nice in this. (thirteenblackbirds)
Walnut red pepper dip
a nice mildly flavored spread with great texture. (thirteenblackbirds)
Warm cilantro dipping sauce with plantain chips
White bean hummus
Soups, stews, and chilis
First course and lighter soups
Buddhist hot and sour soup with tofu
Butternut squash and roasted red pepper soup'
Cauliflower and potato soup
Creamy curried broccoli soup
Easy cream of asparagus soup
Moroccan style gingered carrot soup with orange
Potato and leek soup
Quick Southwestern style kidney bean and corn soup
Roasted red pepper and potato soup with cumin
Tomato soup with thyme
Vegetable miso soup
Heartier soups, stews, and chilis
African cabbage, carrot, potato, and chickpea stew
Asian style lentil stew
Asian recipes with lentils are rare (I think so), so I was positively surprise by this recipe and I was very good. Unfortunately, colors wasn't pleasant. Next time, it will be a good idea to add some vegetables for more colors! (gathdurwin)
Caribbean style black bean and hominy soup with plantain chips
Pretty good. I couldn't find vegetarian black bean refried beans, so I used regular refried beans and pinto beans. Otherwise I stuck to the recipe except that I added fresh jalapeno instead of using canned diced tomatoes with jalapeno, and I didn't add any extra water for a thicker soup. The plantain chips tasted excellent with this. (tweety)
Curried eggplant and black eyed pea stew
Good recipe for eggplants. I didn't use raisins. The mango chutney adds an interesting sweet kick to the recipe! (gathdurwin)
Curried roasted carrot soup with coconut
Easy lentil soup
French Canadian cabbage and navy bean soup with escarole
Kansas city style two bean chili
yuck. to be harsh, it tasted like ketchup, mustard, and bean soup. my husband thought it was okay. (thirteenblackbirds)
Quick tomato rice soup with zucchini and basil
Roasted tomato garlic soup with orzo and basil
Sweet potato and red pepper soup with toasted corn
Three bean barley chili
okay, not great. but i don't care for chili. DR and LF enjoyed it. Makes a TON (bp)
Excellent! I think barley is a good addition to chili......everything really came together well for a nice taste....she uses 2 cups of prepared salsa which I thought was kind of lame in my snobbishness but it did save a lot of time and was quite good. I added the optional corn and cayenne and subbed pinto beans for red kidney. (tweety)
Tuscan chickpea soup with sun dried tomatoes and rosemary
White bean minestrone with zucchini and rosemary
Lemon walnut green beans I had a sense of deja vu but didn't make a note in the cookbook that I made this recipe before. I'll let my review above stand though. I needed to use some green beans and this was a good way to do that. This time I used a combination of nuts and didn't have any lemon juice, but had a key lime from my yard and used that.
Cinco de Mayo Mexican Salad - Very good. Nothing really unique here. I've made similar dishes many times. The salad dressing is olive oil, cumin, mustard and lime juice. Instead of the brown mustard she called for, I used a Bajan pepper sauce I'd made that is mustard based for some spice and it was perfect for this salad.
Curried pasta salad with grapes and chutney - Very good...a bit too sweet for my tastes as it has mango chutney, grapes and raisins, but still was a unique blend of flavors that worked well.
Red onion and olive tapenade - Quite good. I used kalamata olives and cut down the red onions in half. It was quite tangy with the kalamata flavor, capers and lemon juice. Loved it.
Brown rice and lentils - Very good basic way to cook lentils and brown rice in one pot. It can be used as a base to add what you want. I added oregano and rosemary. I enjoyed it a lot.
Quinoa tabbouleh salad - Very good basic tabbouleh recipe using quinoa instead of bulgar. Nothing excited, but I love tabbouleh a lot and enjoyed this. I didn't have any fresh mint so when when the quinoa was done I stirred in some dried and it added a nice mint taste to the whole dish.
Pinto bean sloppy joe sandwiches - Borderline meh for me. What makes it meh is that I didn't listen to my inner voice telling me that 1/4 cup of molasses would make it too sweet for my tastes. But I followed directions thinking "Donna Klien hasn't failed me yet." I also had only about 4 oz. of tomato paste and didn't want to open another can and used a couple of ounces of ketchup making it even sweeter. I'm real sure I would like this had it not been too sweet. What saved it for me was using a very spicy chili powder given to me from a friend in Texas. This was my first time using wheat germ in a cooked dish.
Southwestern-style sweet potato and black bean salad - Pretty good. I love the blend of spicy hot of the chipotle chili powder alongside the sweet potatoes. I love that this is super healthy.
Asian-style spinach and mushroom salad with hoisin vinaigrette - Good. Nothing exciting here, pretty run of the mill recipe. I like the sweetness of hoison in this dish. I did not add the extra tablespoon of brown sugar she calls for.
Edamame, chickpea, and kidney bean salad - This hearty salad of beans is good. The addition of edamame enhances the nutritional value and taste and presentation of the dish. It's pretty run of the mill with olive oil, lime juice and cumin as the dressing.
Rotelle with wild mushroom ragout : We always make this using brown mushrooms as well, wild mushrooms just not possible to find in my location. Very tasty sauce, and I agree, you absolutely cannot leave out the parsley - I have only ever used fresh, I wouldn't try it with dried. I know they taste similar, but you won't get the same zing as you would from the fresh. Also good served with penne too. This is a staple pasta sauce, and even though it takes effort to prepare, I think the end result is very worth it.
Chipotle guacamole - Good basic guac with the addition of chipotle peppers. I used a large FL lite avocado, added a lot of adobo sauce, and cut back on the onions. I actually forgot the onions and ate a bunch without it and it was fine, and added a tad of onions later.
three-bean barley chili - Excellent! I think barley is a good addition to chili......everything really came together well for a nice taste....she uses 2 cups of prepared salsa which I thought was kind of lame in my snobbishness but it did save a lot of time and was quite good. I added the optional corn and cayenne and subbed pinto beans for red kidney.
French potato salad - This recipe is very good. Pretty simple basic recipe and I've made similar stuff from other writers...her's comes together real well. I used larger golden potatoes, sliced them, and probably overcooked them a bit, (her method is to use smaller potatoes and leave them whole), but no matter it was still good. She calls for you to after you peel the potatoes to moisten them up a bit with 3.5 tbs of veggie broth for three minutes until absorbed and I found this interesting and effective. The other ingredients are basic...dijon mustard, olive oil, scallions, parsley and tarragon vinegar. They all came together real well for a nice tangy taste.
Hawaiian-style sweet-and-sour roasted pineapple and bell peppers - Tasty. Good way to include fruit and veggies in your diet...the pineapple is the sweet, and lime juice is the sour and the peppers and onions mix in well...it has a little bit of toasted sesame oil and peanut oil for the roasting which flavors it nicely.
Chipotle cream sauce - Seriously rocked the taste buds...the combination of tomato puree, chipotle pepper in adobo sauce and coconut milk was genius. I used it in the recipe "three-bean barley enchiladas with chipotle cream sauce" reviewed separately.
three-bean barley enchiladas with chipotle cream sauce - Most excellent! This used the recipe of three-bean barley chili that I reviewed separately which I liked. The chipotle cream sauce tasted amazing and these enchiladas were extremely good. A great combination of stuff that came together fabulously. Loved this.
Warm mushroom and arugula salad - Very tasty combination of a few ingredients...mushrooms (I used baby bellas), garlic, olive oil, red onions and balsamic vinegar. I used a 50/50 mix of spinach and spring mix for the greens...tasted very good warm.
coucous and chickpea salad with olives and walnuts - Very good. I loved the tanginess of the kalamata olives and vinegar in this. I used almonds as she suggested for a substitute. Everything blends together nicely. I didn't have the optional parsley and added a little bit of cilantro. I used whole wheat couscous.
orzo salad with lemon, corn, olives, and basil - Very good. No complaints about this dish, all the flavors come together real well. I used only 2 of the "2 to 3" tablespoons of lemon juice called for and omited the optional pine nuts or almond slivers. The orzo is whole grain.
Jamaican-style black bean and coconut-cornbread bake - Pretty good. I ordinarily never make cornbread and this recipe uses coconut milk for the wet part and it was pretty tasty. The bean and corn base was quite good also. I only had one cup of corn instead of 1.5 and I'm glad because the corn is the dominant taste even with one cup. I subbed pinto beans for one of the cans of black beans, and added a bit of jalapeno, and used plain diced tomatoes instead of diced tomatoes with chili, I upped the jerk seasoning to 1 teaspoon instead of 1/2. If I have a complaint its that the bean base is too juicy.
One-pot pasta with spinach, mushrooms, and sun-dried tomatoes - Good.....nothing spectacular but everything comes together nicely for a nice flavor....there's not a lot of added herbs and spices, just garlic, olive oil, sun dried tomatoes and onions, but it's not necessary to have more.
Tuscan-style white bean quesadillas with artichokes and sun-dried tomatoes - Good.....I had high expectations since it sounded so good and I'd never made quesadillas before and while it didn't wow me, but a good solid dish. I made no changes other than to use fresh rosemary. I used whole grain tortillas and was it tough not to burn them.
With all your cooking, I can't believe you've never made a quesadilla of any type!
Also, I'm judging you for having bottled lemon juice.
I can't remember ever making quesadilla before. Weird huh?
Judge away, I have thick skin. :) I like having bottled so I always have lemon juice on hand. I tend to make a lot of Mediterranean style dishes and salad dressings that call for it. I did have a lemon tree that my ex didn't like the location and chopped it down much to my dismay. I still have a key lime tree and I have been using that lot.
Yeah, my ex had to live with the "don't talk to me, you tree murderer" treatment for a while after that. >:(
Buddhist-style kung pao tofu with rice - This was so very good. Pretty basic recipe but it all came together nicely. I used arrowroot powder instead of cornstarch and I only had some scallion greens so I used a bit of regular onions and shallot instead. I added Thai chili for heat and was a little light on the brown sugar.