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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

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.  (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

Quick guacamole

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

Watermelon gazpacho

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

Hummus soup

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

Salads
First course and side salads
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. (tweety)
Avocado, corn, tomato, and zucchini salad

Cucumber and tomato salad with tahini

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. (tweety)
Fennel and pink grapefruit salad with balsamic orange vinagirette

French potato salad
As is, i thought it was bland but it's easy to jazz up… i used red wine vinegar since I don't have tarragon, added more mustard, added celery (the celery added a lot to the dish), red onion in addition to the green, and paprika.  I thought it was fabulous and I will make it again.. the recipe is a really good starting point. (thirteenblackbirds)
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. (tweety)
Greek style black eyed pea salad with scallions and dill

Grilled hearts of romaine with balsamic shallot vinaigrette

Italian style artichoke and white bean salad
This was...alright. I wouldn't make it again though. I also ate it right after I made it. I've noticed two things that I don't really care for in this cookbook which is 1.) She calls for sugar in almost every recipe and it's never necessary 2.) A lot of the recipes need to be made and then refridgerated for x number of hours. (minke)
Jicama, bell pepper, and red onion salad

Marinated mushroom salad

Mesclun salad with strawberry balsamic vinaigrette

Mixed greens with fresh herb vinaigrette

Moroccan style carrot, currant, and orange salad with sunflower seeds

Quick Greek salad
Used everything except for the cucumbers. This is great and I usually hate salads! (minke)
Radicchio and walnut salad with cranberry balsamic vinaigrette

Southwestern style marinated four bean salad

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. (tweety)
Spanish style zucchini salad with poppy seed vinaigrette

Tomato and parsley salad

Tuscan style chickpea and spinach salad with artichokes and sun dried tomatoes

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. (tweety)
Main course salads
Arborio rice salad with black beans and toasted corn

Bow tie pasta salad with peas and sun dried tomatoes

Brown rice salad with apples, celery, raisins, and walnuts
Loved this.  The salad also has some lemon juice, apple cider vinegar, canola oil and maple syrup.  The maple flavor with the walnuts and everything else is genius to my tongue. (tweety)
Bulgur salad with cantaloupe and walnuts
Most excellent.  What's unique to me about this recipe is that she cooks the bulgar in a mix of orange juice, lemon juice and a tad bit of water which makes for a tasty bulgar base.  It's kind of like a tabouli in that it has fresh parsly and mint, but the addition of cantaloup and walnuts makes it unique.  I did not have enough scallions for this dish so I just used minced yellow onions in a small amount.  Very good! (tweety)
Thanks to Tweety for providing me with the recipe <3 I really liked this a lot! I did fiddle with it a tiny bit. I changed the proportions of bulgur to melon (I used two cups of the bulgur made in the recipe and 4 cups of melon rather than 2), nixed the scallions altogether because I don't have any, and was going to add in hazelnuts rather than walnuts, but forgot so I just added them to individual bowls. I really liked the slight citrus flavour, and I love love love melon in salad. Super simple, and will make again! (dannibazaar)
I also made this after your high praises. A simple salad but I really liked it! I used an entire small cantaloupe (4 cups) with medium-sized bulgur and freshly squeezed OJ. I used 1/2 cup mint and 1/4 cup parsley because I don't really like parsley. I also used hazelnuts because that's what I had on hand. Your cantaloupe will make or break this dish. I thought mine was wonderful with a just-about-to-be-ripe but still firm cantaloupe. Yum! Thanks for the tip, guys! (blinknoodle)
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.  (tweety)
Couscous and chickpea salad with olives and walnuts
this was quick and easy to make. tasted pretty good but i wasn't overwhelmed. LF didn't care for it (not enough flavor but she likes spicy stuff) and DR really liked the olives. I would make it again if asked or if I had the stuff laying around and was hungry (bp)
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. (tweety)
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. (tweety)
Grilled Tuscan bread salad with summer vegetables
this was absolutely amazing... next time i have guests for dinner i am definitely making this.  i ate it for dinner, then for "dessert", then lunch the next day, then dinner.  I used red and yellow peppers, and pugliese bread. definitely get italian bread if you can. it was fantastic. (thirteenblackbirds)
Japanese style soba noodle and red cabbage salad with pumpkin seeds
we really liked this. really easy to make as you cook only the soba noodles. i made up a batch of this for lunches at work this week, so i left it in the fridge o/n. i cut back the sesame oil a little and added more soy sauce and 3tsp or so chili garlic sauce to spice it up. i used Eden Organic Dry Roasted Pumpkin Seeds (the best) and it could have used more than 1/4 cup (but pumpkin seeds are my fave snack, so I'm inclined to think so). overall it came out excellent. it's probably not something i would have as a main course for dinner, but perfect for lunch or a side dish.  light, refreshing, and tasty. (thirteenblackbirds)
Orzo salad with lemon, corn, olives, and basil
So far this is my favorite recipe from this cookbook. Next time I'm going to up the lemon though but that's because I love lemon. I used dried basil instead of fresh because fresh is too expensive at this time of the year. (minke)
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. (tweety)
Pasta salad with grilled balsamic summer vegetables

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. (tweety)
Southwestern cornbread salad

Spicy Thai tofu salad with cherry tomatoes and basil
very excellent dish.  I ate it room temp and didn't chill prior to eating.  Nice combination of spices.  For once I used the sugar she suggested (her love of sugar like Mr. Robinsons can be annoying) since I know that's what the Thais would do.  I used a lot less scallions because I want to take it to work without blowing my patients and coworkers away.  I love using lime juice in salad dressings like this one did.  (tweety)
Sandwiches, wraps, pizza, breads, and other lighter fare
Artichoke garlic bread
i used this as a topping for sliced french bread instead of using the method described, and added the sun-dried tomatoes and also some basil. It was tasty but not something I would likely make again.  (thirteenblackbirds)  
Avocado tostadas

Black bean and avocado wraps with shredded cabbage
fantastic. my husband said it tasted "professional". i used red cabbage and let mine sit in the fridge o/n and it was delicious. the ones on the next day weren't quite as good -- i think it's because the tortillas got a little mushy. so i will make the filling next time and only wrap the ones i'm planning on eating the next day. this makes 5-6 wraps. it's perfect for summer because it requires no cooking! (thirteenblackbirds)
Tasty, easy and quick to make.  No cooking involved, as it is to be eaten cold.  I did not add the optional sugar, and did not wait for it to be chilled and at it as soon as I made it.  Delish! (tweety)
Excellent! I bought 8-inch tortillas so I was able to make a lot more than 4 of these so I refridgerated some and ate some right after making it. I used 1 whole lime instead of half and didn't use any sugar. At first I thought they had an off taste but when I tried one that was in the fridge it was 10X better. (minke)
Cajun style black eyed pea and corn patties

Chipotle cream sauce
Tasty sauce! Makes a good amount. The coconut milk in it gives it a little something special. Tasted good with the enchiladas (bp)
I made this to top burritos, and it was amazing. So easy and delicious. I added some cumin and oregano, and next time I think I will add one more chipotle pepper, because it wasn't all that spicy. I will make this one a regular. (sweetgeorgiapeach)
delicious. i used this on top of some baked chimichangas and will make this again.  i omitted the sugar and used regular coconut milk. (thirteenblackbirds)
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. (tweety)
Chutney peanut pita pizzas with broccoli
This was one of the more bizarre recipes I've ever cooked.  I did happen to have all the ingredients on hand, so I thought I'd give it a try.  It works and was pretty good.  I used Indian roti bread (which are just like tortillas) because I didn't have any pita bread.  Between the mango chutney which was quite sweet and the peanut butter this dish was very rich.  I probably should have spread it more thin because I only made two and the recipe called for four. (tweety)
Grilled portobello mushroom and vegetable fajitas

Grilled portobello mushroom burgers with black bean guacamole sauce

Hummus pizza with sun dried tomatoes and kalamata olives
Despite having bought the worst pizza dough ever, this pizza was fantastic! It was a pizza filled with everything I love: garlic, hummus, sun dried tomatoes and kalamata olives. This pizza also has a ton of flavor, much better than regular pizza (minke)
Indian style chickpea patties

Lentil tacos
a fun use of lentils. i cooked my lentils separately in veg broth until they were very soft, and i also added garlic and some cayenne pepper in place of chili powder.  it turned out really good.  (thirteenblackbirds)
Mexican torta sandwiches
this was tasty and easy to make. I think you need really good beans for this to be fantastic - i just used canned rosarita.  the bean mixture got a lot better after sitting overnight. I enjoyed it but it didn't compare to the torta I had a taco shop a few weeks ago.  (thirteenblackbirds)
Mushroom bean burgers
Sounded super easy since it uses canned refried beans.  However, the multiple steps involved make this dish take longer to prepare than you might think.  I think it would be better to make the mixture ahead of time and keep it in the fridge until you were ready to make and serve the patties. I made a double recipe and used two boxes of white mushrooms instead of creminis. It might have been more mushrooms than called for, but I omitted the onions. I also added some celery.  When I was all done, the mixture was very gloppy and I had to add more oats and some breadcrumbs to get it firm enough to form into patties.  I made smaller patties so they would be easier to cook and flip. The flavor was good, especially using the cilantro. Don't add too much salt until the end since refried beans tend to be very salty. We enjoyed these and I will probably make them again. (jkl)
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.  (tweety)
Provencal style focaccia with red pepper coulis and rosemary

Quick moo shu vegetables
Another winner. I used more veggies than she does. DR has requested I make them again (bp)
really nice. i realized as i was making this that it is identical to the egg roll filling my mom and I would make when I was in high school.   good idea to put it in a tortilla although the sauce was a little messy.  will make it again. i added some celery, the peanuts, chili garlic paste, and used all broccoli slaw for the coleslaw. (thirteenblackbirds)
Southwestern style cornbread
I liked this a lot.  It didn't seem sweet at all, and that is my preference for cornbread.  I think there are better cornbread recipes out there but this one is good and worth making.  I messed it up- I somehow did not see the 1 cup water- and surprisingly it still turned out fine (i added a few splashes soymilk when I noticed it was dry).   (thirteenblackbirds)
Sweet potato and black bean burritos

Stuffed pitas with curried chickpea spread

Three bean barley enchiladas with chipotle cream sauce
Decent enchiladads - they got eaten. I might use my own filling and the chipotle cream sauce in the future. (bp)
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. (tweety)
Tuscan style white bean quesadillas with artichokes and sun dried tomatoes
I've made these several times. DR can't get enough of them. Quick and easy too! (bp)
I really like the idea of an Italian quesadilla.  It was good, but the leftovers were so much better.   If i make it again, I will make the filling ingredients the night before (mixing them all together) so that the flavors have a chance to blend together.  (thirteenblackbirds)
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.  (tweety)
White bean and roasted red pepper vegetable wraps with spinach

Wild mushroom and pinto bean burritos with tomatillo salsa
another basic but good recipe.  i eat burritos regularly and this was a nice change of pace from my typical burrito. it would definitely benefit from a fresh jalapeno or serrano pepper. (thirteenblackbirds)
Pasta and noodle dishes
Baked beans and macaroni casserole with crunchy fried onions

Baked ziti with zucchini, chickpeas, and olives
excellent.  Very easy to make.  I got three hefty meals out of this one batch. (tweety)
Cellophane noodles with scallions and chow sauce

Chilled Chinese peanut noodles
I've made these a couple times. I like the sauce enough - it is quick and easy when I want to toss some food together. There are more involved sauces I like better, but this works well when it's time to eat (bp)
Chinese style hot and sour rice noodles with snow peas and cucumber

Cincinnati style chili mac
Excellent.  Pretty much your standard chili with the addition of cinnamon which is apparently what they do in Cinninati and pour it over spaghetti.  I did not use the optional sugar, I added chopped jalapeno, and used a can of unsalted plain diced tomoatoes instead of the diced tomato with green chili.   (tweety)
Chow sauce
This is a good, basic Asian style sauce. I tripled it to have enough for a very large batch of fried rice. It worked well! I would say it needs garlic, but you can just add the garlic to the stirfry. (AC)
basic, good, but nothing special (thirteenblackbirds)
Fusilli with sun dried tomato and roasted red pepper sauce

Gingered somen noodles with snow peas and teriyaki sauce
i thought this was kind of bland. i added a lot of extra teriyaki sauce and some Sriracha hot sauce and that made it good but this still wasn't anything special. (thirteenblackbirds)
Gnocchi with roasted red pepper sauce

Japanese style rice noodles with spinach, bean sprouts, and pickled ginger

Linguine with almonds, breadcrumbs, and olives

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. (tweety)
Orzo with curried chickpeas and raisins

Orzo with mushrooms, sun dried tomatoes, and basil
again this is one of those not-so-unique recipes, easy to make, and it tasted fantastic.   I think this is something I could make and serve at a holiday dinner or bring to a covered dish event.  I used baby portabellas because I like them better than white and they were on sale.  I omitted the last 1/4 tablespoon of salt and used the first 1/4 tbs because I try to cut down on salt and it was fine, but might add it if I'm cooking for others.  I used one tablespoon of lemon juice when it called for 1 to 2.  I used whole grain orzo. This was my first time ever cooking orzo and I loved it.  Have plenty of left to make other dishes. (tweety)
Pasta with Swiss chard and red kidney beans

Penne with roasted red pepper and artichoke puree

Penne with broccolini and capers
I made this substituting broccoli. For me, it was screaming for some white wine and artichokes, so I added those two things (quite a bit of wine, and the artichokes with some marinade). It's obviously simple, but fairly tasty. Not something I'd crave, or really want to make again. It tastes like you'd expect. It might be good for like a big meal, as a side dish or something. Maybe even cold. I do recommend the wine and artichokes. (AC)
Pronto pasta with pepperoncini

Quick pasta puttanesca

Roman beans and orzo

Rotelle with wild mushroom ragout
Have made this a number of times. It's too difficult (and probably expensive for me) to get wild mushrooms, so each time I've subbed brown mushrooms in the mix. I don't know what wild mushies taste like, but the brown mushrooms really flavour this dish. This is packed with flavour, and you cannot leave the parsley out of this recipe, it really adds a wonderful kick to it. Not the most impressive dish, but when cooking this we always get comments about the aromas. (katequeenofsprouts)
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. (elliejelly)
Salad bar vegetable lo mein
I added some tofu and napa cabbage to this and left out the bell pepper and snow peas. It was very quick, easy, and good. Nothing spectacular, but worth making again. It was well-received by my family. (sweetgeorgiapeach)
Seashell casserole with mushrooms, peas, and pearl onions

Sesame peanut fettuccine

Skillet lasagna with cannellini beans

Southwestern style lasagna with refried beans, corn, and hominy

Southwestern style penne with chilies, corn, and cilantro

Spaghetti with garlic, onions, and wheat germ
Would be really boring as written, but turned out pretty good with some additions. I used angel hair, and upped the olive oil a bit to make a better sauce (plus some water). I also added a few splashes of white wine to the onions and garlic. Speaking of garlic, this needs a ton more than 2 cloves! I doubled the broth as well. I can't imagine this with so little liquid (as written)! The pepper flakes are a must, and I added some chopped green beans (good for more flavor, and crunch). The good thing about this is that I liked the wheat germ in there. When I was adding it, it had kind of a parmesan optical illusion..because it looked like parm! I liked this more as I ate. It was actually quite tasty. (AC)

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Main dish vegetable, grain, and legume combos
Baked broccoli and white bean polenta with marinara sauce

Barley pilaf with peas and pearl onions

Barley risotto with asparagus

Broccoli slaw and red pepper stir fry with peanuts
I liked this. This dish was so simple and quick to make, I was surprised that it was still pretty tasty. I made my own broccoli slaw with a few broccoli stems in my food processor, threw in an extra carrot, and pretty much had dinner ready in 15 minutes. I did not need to use the cornstarch. I served it with quinoa I had made for another dish. (blinknoodle)
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. (tweety)
Buddhist style kung pao tofu with rice
deelicious.  came together quickly and the sauce was excellent. i thought it could have been a little spicier, although i did add just the 1tsp of hot chili oil. i may add dried whole red chili peppers next time. i also think this really just serves 2-3 as a main dish. will make this one again for sure. (thirteenblackbirds)
It's really great! I kind of combined this recipe with the ginger broccoli recipe, so I used fresh ginger, and added some rice wine vinegar to the sauce. I also used agave+black strap for sugar. The actual recipe is nothing spectacular, but it turns out so deliciously, and very versatile. It's not spicy, but could easily lend itself to spice. Since I didn't have the broccoli, I added some green beans to my tofu/sauce. I served it over lime rice. Great meal!  (AC)
I thought this was gross. It was not spicy at all and was boring and just gross. (minke)
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. (tweety)
Cajun style rice and corn with kidney beans

Chickpea and zucchini saute with couscous

Chinese style stir fried vegetables and tofu with hoisin sauce
Nothing earth shattering about this recipe, it's pretty standard Chinese stir fry and not unique.  That said, I loved it nonetheless because Chinese food and tofu.  It called for a tablespoon of sugar which I omitted because Hoisin sauce has sugar in it.  It was quick and easy to make.  (tweety)
Coconut curried lentils with basmati rice
One of those unexpected "OMG this is soooooo good" meals.  The combination of the coconut milk, curry and diced tomatoes made for an excellent meal.  I used whole grain couscous which was suggested as an alternative.  I didn't have lite coconut milk, but had regular coconut milk leftover from the tofu dish the day before and used that with some extra water.  I used 1.5 tablespoon of the suggest 1 to 1.5 tablespoons of curry, and no regrets there.  Instead of crushed red pepper I used fresh Thai chilis and it was superhot.  Love it.  (tweety)
It's really good! Unfortunately (I thought) I had to use red lentils, but it turned out really delicious. I added quite a bit more than a cup, because my coconut milk was actually coconut CREAM, and I wanted to stretch the fat out. I even made my own curry powder! I added the optional pepper flakes, but mine still turned out pretty sweet, and not spicy. That coconut cream is good stuff. I used stewed tomatoes instead of diced. I made a ton, so it's good that we like it. I cooked mine about 30 minutes, because I didn't want the lentils to turn into dal. I might try it with the brown lentils some day.  (AC)
really nice. one of the better lentil dishes I've made. (thirteenblackbirds)
this was fantastic!!  I burnt it a little in the pressure cooker - I was being impatient - but it was still very good.  Instead of rice, we ate it with toasted pita bread. (erinmonster)
Coconut curried portobello mushrooms with basmati rice
Excellent! The mix of portobellos and coconut it's incredible. Miam miam! (gathdurwin)
Costa Rican style spinach, potatoes, and black beans

Cuban style fried rice with black beans and pineapple
Not bad...pretty good.  I was tempted when making it to add cumin powder to make it more Cuban, but wasn't sure how that would mix with the pineapple.   It was fine without it.  I used fresh hot chili peppers instead of cayenne and used brown rice.(tweety)
Curried cauliflower and potatoes with black eyed peas

Curried vegetables over basmati rice

Greek bulgur stuffed peppers with mint

Greek chickpeas and spinach with rice

Greek style roasted potatoes, peppers, zucchini, and chickpeas
Loved this.  I loved how just a few ingredients made for a great flavoring for the roasted veggies...olive oil, oregano, lemon juice and kalamata olives.   I used plum tomatoes instead of grape.  (tweety)
Jamaican style black bean and coconut cornbread bake
This is good! I was afraid the cornbread layer would sink and not get cooked through, but it worked out fine. The second time I made it, I doubled the jerk spice because as written it is not a very strongly flavored recipe and I wanted a little kick. But the coconut milk in the cornbread is a neat touch. (tmarkeim)
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. (tweety)
Jasmine rice with peas, mushrooms, pecans, and currants

Mexican style zucchini rice casserole with pinto beans

Microwave risotto with baby le sueur peas

Mixed Asian vegetables with peanut sauce over rice

Portobello mushrooms stuffed with sun dried tomato hummus on a bed of spinach
-this sounded interesting but it wasn't good.  it was edible, but somewhat tasteless and weird so I didn't finish it.  I felt like I had insulted my portobellos by making this since there are so many other AMAZING ways to cook portobellos (like vegweb's portabella french dips and portobello wellington recipes) and I instead subjected them to this.  I didn't add the 1/2 tablespoon "marinade" from the sun-dried tomatoes and I used garlic hummus, but I don't think changing those things would make much of a difference.  On the plus side, it took just 3 minutes to prepare and then you just leave it in the oven for 30 mins.  (thirteenblackbirds)
Quick black beans and brown rice

Quinoa pilaf with dried cranberries and toasted almonds
Quite tasty and a clever idea.  Very hearty side dish.  I used "Imagine Low Sodium Vegetable Broth" and I think it was a bit too strong for this pilaf.  I might use a ligher veggie boulline or water down the broth.  I did not have slivered almonds, so just crushed some whole and toasted them on the oven top.   (tweety)
Rosemary lentils over polenta
very good!  Lential and rosemary are a natural combination that I really like.  For some reason I spaced out and didn't notice that she uses broth and water, and I left out the water, which caused it to reduce very quickly and be slightly underdone.  For the leftoevers I rectified that. My bad for that. I made the polenta first because I only had half a cup and wanted to get it out of the way.  Then while cooking the lentils I noticed she called for some of the ingredients like broth and garlic to go in the polenta.  I wish writers would just separate things like:  Lentils: ingredient list, Polenta:  ingredient list....even if some of the ingredient are the same. Note to self:  read the recipe......the entire recipe before cooking. (tweety)
I used fresh rosemary and the flavour was subtle. I liked the lentils overtop the garlicky polenta though. Good combination. (blinknoodle)
Southern style wilted spinach with peanuts over brown rice

Southwestern style black eyed peas and collard greens with rice

Southwestern style vegetable casserole

Stuffed acorn squash with long grain and wild rice, pecans, and cranberries
Very good.  I used the optional almonds and a little dried fruit because I didn't quite have enough cranberries.  I forgot to the the long-grain and wild rice, so just used brown rice.  I used my rice cooker and something changed the dynamics of the cooker and the rice wasn't done.  I didn't realize this until afterwards, so it was very irritating.  But I'm not blaming the recipe.  This would make a great holiday side dish, but I used it as a main course alongside a big salad. (tweety)
Tahini brown rice with artichokes and chickpeas
while this has to be the beige-est meal I've ever made, it was really quite delicious!  I really liked the tahini flavor - I usually only use tahini in hummus, so it was nice to use it in a actual dish.  I think next time I'll try adding a variety of different vegetables. (erinmonster)
Two bean garden goulash

Yellow basmati rice with chickpeas
I wasn't expecting much out of this dish and was pleasantly surprised that it was very delish!  I used brown rice and cooked it with the veggie broth and tumeric seprately in my rice cooker and mixed it with the sauteed onions and cumin seeds after it was done.  This made for extra cruncy onions which I didn't mind.  I did not add extra salt and I used grapeseed oil instead of olive, because I don't think olive oil and cumin seeds go together. I used a Maggi veggie cube for the broth.  I added the optional almond slivers and cilantro. (tweety)
Zucchini and two bean tamale casserole

Zucchini stuffed with refried beans and rice
not amazing but still very good. the recipe is pretty simple so I was surprised how tasty this was. I used Jasmine rice which was great in this. (thirteenblackbirds)
Side dishes and slaws
Asian style cabbage slaw with cashews
not impressed… bland and kind of weird tasting… i added olive oil in place of canola oil and think that may have contributed to the failure of this dish. not something i would bother trying to make again. the cashews were good in this but they would have been better just on their own. (thirteenblackbirds)
Baked five spice rice
I liked this, hubby and child did not. They said the rice was too chewy (I baked it for the recommended time, but I think I should have checked it sooner). I added some grated carrot and chopped mushrooms for some variety, and they worked well in the dish. I felt like it would have been better with cashews or almonds, something crunchy. I'd eat it again if it were just me, but I wouldn't make it again for the family. (sweetgeorgiapeach)
Barbecued corn on the cob

Coconut creamed corn

Crimson slaw with cranberries
This good looking dish is relatively simple but combines well to a good flavored slaw......it's red cabbage, red onions and dried cranberries in a apple cider and canola oil dressing with a touch of sugar. (tweety)
Garlic herbed mashed potatoes

Ginger broccoli
this is pretty good. tastes as i expected based on the name- ginger broccoli- without offering many more dimensions of flavor.  it's a nice side dish. (thirteenblackbirds)
This is AMAZING! I was expecting this to be a very "flat" dish but it was extremely flavorful! I used regular white vinegar instead of rice vinegar. (minke)
taking the above rave review into account I decided to try this.  I enjoyed it as well.  Quite simple and easy to make.  I love the combination of flavors.  I dramatically cut down the cooking time to make it crunchy.  (Tweety)
Green tea rice with almonds

Grilled balsamic summer vegetables

Grilled ratatouille

Italian style kale with garlic and lemon
very meh for me.  it needed some more flavor and I like my kale cooked a bit longer. I also had some issues with the garlic sticking to the pan since there isn't much liquid in the recipe. (thirteenblackbirds)
Hawaiian style sweet and sour roasted pineapple and bell peppers
I really liked this. It wasn't one of those ooky-sweet sweet-and-sour sauces. It was light, tasty and fresh (there is no cornstarch in this recipe, youpee!). I added in 1 lb of extra-firm tofu (pressed) and marinaded it in the sesame oil, canola oil and agave nectar (substituted for the brown sugar - maple syrup would be useful if marinating just to get the liquid). I prepped the rest of my vegetables as it marinaded, although if I had more forethought I would have marinaded it longer. Threw the veggies and tofu together to bake for ~75 minutes. Tossed with (unsweetened) fine coconut and lime juice and sprinkled chopped cashews overtop. Perfect! This recipe definitely needs fresh pineapple, though (I used half a pineapple). The canned stuff won't make this meal shine. Served with quinoa for a complete meal. (blinknoodle)
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. (tweety)
Hot an sour carrots wth edamame

Hot and sour slaw

Indonesian style marinated broccoli and cauliflower
Didn't like this as the curry powder I used really overpowered the dish. I do like the idea of this, and how it was put together, so I may try again with a more coconut milk/ PB style sauce. (thirteenblackbirds)
Lemon walnut green beans
quick, easy, simple and a delish side dish.  I used an extra tbs of walnuts for the nutritional value.  At first I wasn't going to buy "lemon pepper" for this recipe, as it only called for 1/4 tsp,  but decided to since I thought I'd use it on broccoli and greens in the future.  I'm glad I did because it's good stuff and helped to add to the lemony taste without being sour. (tweety)
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. (tweety)
Maple coleslaw

Maple glazed carrots
These are pretty much what you would expect. Cooked carrots are not my favorite, and there was nothing special about these. I guess I never understood the fuss about maple carrots. A fast veggie, though. (AC)
Orange maple mashed sweet potatoes

Oven roasted winter vegetables marsala

Portobello mushrooms with chipotle mashed sweet potatoes
I made only the mashed sweet potatoes as she suggested and loved it.  It has mashed sweet potatoes, chipotle peppers in adobo sauce, scallions, and garlic salt (I used a little powder), but the kicker was coconut milk. (tweety)
Roasted broccoli with garlic and lemon
I had some leftover cauliflower I needed to use, so I made a combo with broccoli.  I added the optional oregano as well capers as suggested in the variations.  Very yummy way to dress up broccoli.  Lemon is a natural with broccoli but I loved the addition of capers (and was happy to use them as I've had them in my fridge forever).  (tweety)
good and quick side dish. i ate this with the Penne Vodka from V'con and it's a really nice recipe if you want an easy way to add something green to your meal. (thirteenblackbirds)
Roasted butternut squash with sage and cranberries
very good way to make this very healthy squash.  I forgot to buy fresh sage and used powdered and liked it just fine. (tweety)
Scalloped potatoes with chives

Sesame green beans

South American style corn cakes

Smoky succotash

Spinach strudel with pine nuts and raisins

Sweet potato and white potato oven fries

Zucchini and fresh corn with tomatoes

Desserts
Apple almond caramel bake
I really loved this dessert and my friends too! It lasted only one day! (gathdurwin)
Apple cranberry compote

Apple pumpkin gratin

Apricot baked apples

Baked peaches with pecans and maple syrup
maple pecan peaches!!  tastes as great as it sounds. I suggest being generous with the ratio of maple pecan syrup to peaches.  my husband wants me to add some brandy to the sauce next time.  (thirteenblackbirds)
Blackberry crisp

Blueberry oatmeal bars

Blueberry peach cobbler

Cherry berry crisp

Coconut sorbet with peanut butter chocolate sauce

Cranberry poached pears

Crispy peanut butter bars
Sweet! It's very good but you need to have a sweet tooth! (gathdurwin)
Glazed apple tart

Mango gratin with brown sugar and lime

Mini apple turnovers

Mixed berries a la orange
simple, light and nice. will make again. I was missing a few ingredients and ended up making this with just strawberries, juice, sugar, and grand marnier.  it added subtle and yummy flavors to the strawberries. (thirteenblackbirds)
Mixed fruit salad with maple dressing

Peanut butter coconut granola balls

Pecan date pie

Pineapple banana fruit cups with coconut

Pumpkin strudel

Raspberry pinwheels

Raspberry pinwheels with lemon sorbet

Strawberry cobbler

Swedish fruit soup

Tahitian bananas
not too impressed. it was okay. maybe for those who like pineapple more it would be exciting. (thirteenblackbirds)
Tortilla sorbet cups

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Thanks Ally.  I'm thinking of getting this one because I love her Tropical Vegan cookbook.  I think it's designed for the more simple cooks.  If I made that I'd probably add more garlic too, but would leave the liquid alone and have it thick.

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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.

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I still haven't got the book, but she was featured in Veg Times, and I'm going to put it on my wish list. 

I made the Baked ziti with zucchini, chickpeas, and olives and it was excellent.  Very easy to make.  I got three hefty meals out of this one batch. 

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Buddhist style kung pao tofu with rice- deelicious.  came together quickly and the sauce was excellent. i thought it could have been a little spicier, although i did add just the 1tsp of hot chili oil. i may add dried whole red chili peppers next time. i also think this really just serves 2-3 as a main dish. will make this one again for sure.  

Ginger broccoli-  this is pretty good. tastes as i expected based on the name- ginger broccoli- without offering many more dimensions of flavor.  it's a nice side dish.

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I was going to make the same meal as 13, but I guess I didn't buy broccoli! Anyway, I made the:

Buddhist style kung pao tofu with rice

It's really great! I kind of combined this recipe with the ginger broccoli recipe, so I used fresh ginger, and added some rice wine vinegar to the sauce. I also used agave+black strap for sugar. The actual recipe is nothing spectacular, but it turns out so deliciously, and very versatile. It's not spicy, but could easily lend itself to spice. Since I didn't have the broccoli, I added some green beans to my tofu/sauce. I served it over lime rice. Great meal!

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Japanese style soba noodle and red cabbage salad with pumpkin seeds- we really liked this. really easy to make as you cook only the soba noodles. i made up a batch of this for lunches at work this week, so i left it in the fridge o/n. i cut back the sesame oil a little and added more soy sauce and 3tsp or so chili garlic sauce to spice it up. i used Eden Organic Dry Roasted Pumpkin Seeds (the best) and it could have used more than 1/4 cup (but pumpkin seeds are my fave snack, so I'm inclined to think so). overall it came out excellent. it's probably not something i would have as a main course for dinner, but perfect for lunch or a side dish.  light, refreshing, and tasty.

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Portobello mushrooms stuffed with sun dried tomato hummus on a bed of spinach-
-this sounded interesting but it wasn't good.  it was edible, but somewhat tasteless and weird so I didn't finish it.  I felt like I had insulted my portobellos by making this since there are so many other AMAZING ways to cook portobellos (like vegweb's portabella french dips and portobello wellington recipes) and I instead subjected them to this.  I didn't add the 1/2 tablespoon "marinade" from the sun-dried tomatoes and I used garlic hummus, but I don't think changing those things would make much of a difference.  On the plus side, it took just 3 minutes to prepare and then you just leave it in the oven for 30 mins. 

Gingered somen noodles with snow peas and teriyaki sauce-
-i thought this was kind of bland. i added a lot of extra teriyaki sauce and some Sriracha hot sauce and that made it good but this still wasn't anything special.

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here we go. i think this is it from the book...so far. will come back when i figure it out

Three bean barley chili

okay, not great. but i don't care for chili. DR and LF enjoyed it. Makes a TON (bp)

Chipotle cream sauce

Tasty sauce! Makes a good amount. The coconut milk in it gives it a little something special. Tasted good with the enchiladas (bp)

Three bean barley enchiladas with chipotle cream sauce

Decent enchiladads - they got eaten. I might use my own filling and the chipotle cream sauce in the future. (bp)

Tuscan style white bean quesadillas with artichokes and sun dried tomatoes

I've made these several times. DR can't get enough of them. Quick and easy too! (bp)

Quick moo shu vegetables

Another winner. I used more veggies than she does. DR has requested I make them again (bp)

Chilled Chinese peanut noodles

I've made these a couple times. I like the sauce enough - it is quick and easy when I want to toss some food together. There are more involved sauces I like better, but this works well when it's time to eat (bp)

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Chinese style stir fried vegetables and tofu with hoisin sauce  - Nothing earth shattering about this recipe, it's pretty standard Chinese stir fry and not unique.  That said, I loved it nonetheless because I love me some Chinese food and tofu.  It called for a tablespoon of sugar which I omitted because Hoisin sauce has sugar in it.  It was quick and easy to make.  (tweety)

I service with a cold noodle salad because I had the noodles aready made and had rice for lunch.  I'll make some rice for the leftovers.

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Black bean and avocado wraps with shredded cabbage-
fantastic. my husband said it tasted "professional". i used red cabbage and let mine sit in the fridge o/n and it was delicious. the ones on the next day weren't quite as good -- i think it's because the tortillas got a little mushy. so i will make the filling next time and only wrap the ones i'm planning on eating the next day. this makes 5-6 wraps. it's perfect for summer because it requires no cooking!

Kansas city style two bean chili- yuck.  to be harsh, it tasted like ketchup, mustard, and bean soup. my husband thought it was okay.

Quick moo shu vegetables- really nice. i realized as i was making this that it is identical to the egg roll filling my mom and I would make when I was in high school.  good idea to put it in a tortilla although the sauce was a little messy.  will make it again. i added some celery, the peanuts, chili garlic paste, and used all broccoli slaw for the coleslaw.

Baked peaches with pecans and maple syrup-
maple pecan peaches!!  tastes as great as it sounds. I suggest being generous with the ratio of maple pecan syrup to peaches.  my husband wants me to add some brandy to the sauce next time. 

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I look through this book sometimes trying to find meals, and not much really jumps out to me, but when I see your descriptions/the titles..it all sounds so good!

eta: well, not the chili I guess..but you know

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Roasted Butternut Squash with Sage and Cranberries - very good way to make this very healthy squash.  I forgot to buy fresh sage and used powdered and liked it just fine. (tweety)

Roasted broccoli with garlic and lemon - I had some leftover cauliflower I needed to use, so I made a combo with broccoli.  I added the optional oregano as well capers as suggested in the variations.  Very yummy way to dress up broccoli.  Lemon is a natural with broccoli but I loved the addition of capers (and was happy to use them as I've had them in my fridge forever).  (tweety)

Coconut-Curried Lentils with Batsmati Rice - One of those unexpected "OMG this is soooooo good" meals.  The combination of the coconut milk, curry and diced tomatoes made for an excellent meal.  I used whole grain couscous which was suggested as an alternative.  I didn't have lite coconut milk, but had regular coconut milk leftover from the tofu dish the day before and used that with some extra water.  I used 1.5 tablespoon of the suggest 1 to 1.5 tablespoons of curry, and no regrets there.  Instead of crushed red pepper I used fresh Thai chilis and it was superhot.  Love it.  (tweety)

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I look through this book sometimes trying to find meals, and not much really jumps out to me, but when I see your descriptions/the titles..it all sounds so good!

eta: well, not the chili I guess..but you know

I don't know if it is the format of the book or what, but I had the same experience in that the recipes at first glance really don't look that enticing. I have been really busy recently though, and so I've been reaching for this book because the recipes are pretty simple.  There are a lot of gems tucked away in here.

More reviews! :)

Mixed berries a la orange-
simple, light and nice. will make again. I was missing a few ingredients and ended up making this with just strawberries, juice, sugar, and grand marnier.  it added subtle and yummy flavors to the strawberries.

Southwestern style cornbread-
I liked this a lot.  It didn't seem sweet at all, and that is my preference for cornbread.  I think there are better cornbread recipes out there but this one is good and worth making.  I messed it up- I somehow did not see the 1 cup water- and surprisingly it still turned out fine (i added a few splashes soymilk when I noticed it was dry). 

Tahitian bananas-
not too impressed. it was okay. maybe for those who like pineapple more it would be exciting.

Grilled Tuscan bread salad with summer vegetables-
this was absolutely amazing... next time i have guests for dinner i am definitely making this.  i ate it for dinner, then for "dessert", then lunch the next day, then dinner.  I used red and yellow peppers, and pugliese bread. definitely get italian bread if you can. it was fantastic.

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Roasted Butternut Squash with Sate and Cranberries - very good way to make this very healthy squash.  I forgot to buy fresh sage and used powdered and liked it just fine. (tweety)

Roasted broccoli with garlic and lemon - I had some leftover cauliflower I needed to use, so I made a combo with broccoli.  I added the optional oregano as well capers as suggested in the variations.  Very yummy way to dress up broccoli.  Lemon is a natural with broccoli but I loved the addition of capers (and was happy to use them as I've had them in my fridge forever).  (tweety)

Coconut-Curried Lentils with Batsmati Rice - One of those unexpected "OMG this is soooooo good" meals.  The combination of the coconut milk, curry and diced tomatoes made for an excellent meal.  I used whole grain couscous which was suggested as an alternative.  I didn't have lite coconut milk, but had regular coconut milk leftover from the tofu dish the day before and used that with some extra water.  I used 1.5 tablespoon of the suggest 1 to 1.5 tablespoons of curry, and no regrets there.  Instead of crushed red pepper I used fresh Thai chilis and it was superhot.  Love it.  (tweety)

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those coconut curried lentils sound so good! I am going to be traveling for the next few weeks, but they will be on the top of my to make list when I get home.

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Orzo with Murshrooms, Sundried Tomatoes, and Basil - again this is one of those not-so-unique recipes, easy to make, and it tasted fantastic.  I think this is something I could make and serve at a holiday dinner or bring to a covered dish event.  I used baby portabellas because I like them better than white and they were on sale.  I omitted the last 1/4 tablespoon of salt and used the first 1/4 tbs because I try to cut down on salt and it was fine, but might add it if I'm cooking for others.  I used one tablespoon of lemon juice when it called for 1 to 2.  I used whole grain orzo.

This was my first time ever cooking orzo and I loved it.  Have plenty of left to make other dishes. (tweety)

Lemon-Walnut Green Beans - quick, easy, simple and a delish side dish.  I used an extra tbs of walnuts for the nutritional value.  At first I wasn't going to buy "lemon pepper" for this recipe, as it only called for 1/4 tsp,  but decided to since I thought I'd use it on broccoli and greens in the future.  I'm glad I did because it's good stuff and helped to add to the lemony taste without being sour.  (tweety)

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Tweety, you're making some great meals from this book! I love your food.

I was inspired to make the coconut curry lentils because of all the talk about it.

It's really good! Unfortunately (I thought) I had to use red lentils, but it turned out really delicious. I added quite a bit more than a cup, because my coconut milk was actually coconut CREAM, and I wanted to stretch the fat out. I even made my own curry powder! I added the optional pepper flakes, but mine still turned out pretty sweet, and not spicy. That coconut cream is good stuff. I used stewed tomatoes instead of diced. I made a ton, so it's good that we like it. I cooked mine about 30 minutes, because I didn't want the lentils to turn into dal. I might try it with the brown lentils some day.

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I was so, so full.

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Thanks AC, I'm liking this book.  Unlike you, whenever I turn the page there's something I want to try, but think I'm going to move on after today.  I like how it's arranged, with side dishes separate, and that they are easy to prepare.

I'm glad you liked the lentils.  I'd hate to rave about something, have you make too much and hate it. 

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Quinoa pilaf with dried cranberries and toasted almonds -Quite tasty and a clever idea.  Very hearty side dish.  I used "Imagine Low Sodium Vegetable Broth" and I think it was a bit too strong for this pilaf.  I might use a ligher veggie boulline or water down the broth.  I did not have slivered almost, so just crushed some whole and toasted them on the oven top.  (tweety)

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