Breads, muffins, and scones
Almond quinoa muffins
delish! I thought they were going to include almond extract or chopped almonds, but it's actually almond meal/flour that's in them. I have no idea why, but I just happened to have this in my cupboard, so I was glad I didn't have to go out for any special ingredients. I used whole wheat pastry flour, added dried cranberries, more cinnamon, nutmeg, almond extract, and chopped pecans to the batter. They are very moist, only slightly sweet, and really filling for breakfast! Yum yum! (jessacita)
I was pleasantly surprised by the delicate balance of ingredients-agave, almond meal, cinnamon, cardamom, flaxseeds, quinoa-in this moist muffin. I folded a dried fruit mix of apricot, pineapple and coconut into the batter since I didn't have any dried apricots or currants. Even without any dried fruit this would be a great muffin. Healthy. Hearty. Filling. Not overly sweet. Rose nicely. (saskia)
I can't adequately review these muffins, because I didn't have any dried fruit to add. I wasn't sure it if the quinoa was supposed to be cold, but I prepared some specifically for this, so it was still warm. I used about 1/8 cup agave, plus some raw sugar (not enough), so they weren't quite sweet enough. I ground my own almonds (is that the same?), and added some slivered to the top. I also added almond extract, and coconut extract, plus some shredded coconut. I was disappointed that I didn't sense any "crunch" from the quinoa, or really notice that it was there...maybe it needs to be cold? I love the idea of these, and really should try them with the fruit. Oh, I had to add an extra splash of soymilk, and was afraid about the batter, but the muffins rose very nicely, and looked great. (AC)
Applesauce oat bran muffins
I like these. They don't have that "low-fat taste," and they're not just plain old muffins spiced with cinnamon - they have a healthy dose of cardamom too (which I love). Pretty moist. (fb)
One of my top 5 favorite muffins of all time. I did half the muffins with chocolate chips mixed in, the other half with blueberries mixed in. Both were amazing. They are so filling and taste really rich, yet healthy. Absolutely love these muffins (veganrun)
Banana date scones
pretty tasty. My bananas weren't quite overripe though, so I topped the scones off with some brown sugar. They are light, fluffy and delicious and I am brewing some Indian Masala Tea to dunk them in! (sb)
They tasted great right out of the oven, warm, moist, puffy scones naturally sweetened with ripe bananas, dates and brown rice syrup.Dried dates finely chopped work fine. I only had 5 ounces of dried dates, and used dried fruit bits to fill the rest of the 8 ounces. I also left out the walnuts and they still had a wonderful flavor. I made 11 medium scones, instead of 8 large scones, from this recipe. I'll be making again. (saskia)
I made these a few weeks ago and forgot to review them. These were very good. The dates and ripe bananas made for just enough sweetness.They also kept well for several days in the fridge...I recommend toasting and adding some earth balance. Yum! (lotus)
Meh. I wasn't so impressed with these. I thought they tasted like bread. In a scone shape. I was hoping for something more, but it basically just tasted like banana bread (which is fine, although next time I'll just made banana bread). I gave half the batch away. I know--they tasted like I used applesauce for the oil, when I didn't--kind of that same moist yet kind of crumbly at the same time texture. I think I'll keep looking for a good scone recipe. (veganrun)
Banana wheat germ muffins
i made a half batch in a giant muffin pan and got 4 larger size muffins. instead of oil i chopped, microwaved, & mashed half of an apple, and then i diced up the other half and mixed it into the batter. i sprinkled some chopped pecans on top & they were tasty & healthy. not something i would crave, but good. (ppc)
Yum! So dense and filling yet still delish. I used half applesauce for the oil and did half brown and half white sugar. I should have baked them a little longer than 22 minutes, because they're borderline too soft in the middle (probably thanks to the applesauce). I topped them with chopped pecans and turbinado sugar for crunch, and because my bf can't seem to decipher between muffins and cupcakes, he asked for an icing. I compromised and did a chocolate drizzle, which is beautiful and delicious. I call them muffcakes. (veganrun)
I made these sans bananas...and used dates instead (always check your supplies before you bake...oops). They actually turned out good. I'd love to try them with bananas next time (dannibazaar)
Good! I used an extra banana, and applesauce for the oil. Because of the extra banana, I filled my cups to the top, and baked the additional five minutes. Even though the tops were browned, I should have baked a bit more because they are slightly underdone inside. Good flavor, though. Easy to make, nice rise. I recommend using applesauce. (AC)
Carrot pineapple sunshine muffins
I have made these many times since my mom loves them. They have a good flavor (there is a very similar low-fat muffin at Trader Joe's but I forget the name) but they come out very wet and dense similar to a gooey-banana bread if you are following me at all. I am going to try to omit adding the reserved pineapple juice that is calls for since I assume I am not squeezing enough out of the crushed pineapple initially. Seems like a dumb step to me-squeeze out juice, add juice back in, ugggh!!!! Oh, and forget about orange zest, not necessary in my opinion. (redhedm)
Holy moly are these awesome! I made two batches in a row. They're dense and moist and super yummy! Go make them now! (iluvtomatoes)
I really enjoyed the combination of pineapple, carrot, ginger and orange flavors, a surprisingly delightful blend of fruits and spices. Next time I probably will use less juice, as another reviewer suggested, since they were plenty moist. I don't think the person i had breakfast with enjoyed these muffins as much as I did though. Left one half eaten on his plate. In flavor, I think these muffins are wonderful. Visually though, they're not as sexy on a plate as other muffins I have baked with puffy, golden domes. These muffins only rose a little. (saskia)
I didn't really like them. The flavor was fine (I like carrot + spices), but the texture was totally off. They sank after taking them out of the oven (though they passed the toothpick test), and they were really dense. I don't think I overmixed, but last time I made a pastry with pineapple juice (the right side up cupcakes) the same thing happened. Maybe I need to mix more lightly when using it... I don't know if the acidity of the pineapple juice reacts with the baking powder really fast, or if it tends to develop the gluten, or what, but... the texture ruined these for me. It's too bad. (fb)
Cranberry orange nut bread
smelt divine! I didn't get to try any because I am sending the loaf off to my boyfriend for his finals week, but I stole a tiny nibble from the bottom & yum! I think I might have to make another loaf tonight to keep at home... (jessacita)
so good! I added nutmeg & cinnamon, in addition to the allspice, and some molasses (I have a hard time sticking to recipes exactly as written), and it is just delicious! Perfect for this time of year. (jessacita)
Really delicious, especially during cold winter nights (sb)
Fresh rosemary focaccia
great. My roommate and I brought it to her birthday dinner at my friend's house and it was devoured with olive oil and balsamic! (sb)
Weird looking, but very good. I haven't knead it well I think, so it's not really a nice round focaccia. In my defense, it was my first bread ever. (melthibs)
It's a good bread. Probably not the best focaccia I've ever had..but good. I used the rosemary inside, and then used sea salt, pepper, red pepper flakes, and flax seeds on the top. I used all whole wheat pastry flour. (AC)
turned out great. And it made a whole lot too. Everyone loved it, even though I forgot to add the salt into the dough. (wassernixe)
it didn't brown, but became firm, so next time I would probably stick with the 35 minute bake time, even though I was totally satisfied with it. (camillus)
I thought this was a tid bit lackluster, although I had to use dried herbs instead of fresh. The recipe closely resembles my pizza dough recipe, so I couldn't help but think it tasted exactly like pizza dough. I will give it a try with fresh rosemary and olives and then make my final decision, although I'm not terribly impressed at the moment. (veganrun)
This is good, would probably be even better without whole wheat pastry flour that I used, but whatever, thats health for you. I also brushed the tops with roasted garlic, good stuff!!!! (babysgotsauce)
Home style potato rolls
The dough for this is might sticky... I added more flour, but it was still pretty sticky. Anyway, aside from issue with handling the dough, this recipe came out well. The rolls are the perfect sweetness, and though they harden quickly, they're easily rejuvenated in the microwave. I'd be making these more often if the dough wasn't such a pain. The instructions say to stretch out the dough in a rope, cut it, roll into little balls, and use three balls per muffin cup, but forget that. It was too soft to do any of those things, so I just plopped the dough in and it came out fine & smooth. I would have added even more flour, but I didn't want to overdevelop the gluten or mess things up. Still... very tasty. (fb)
Well, unfortunately I had the same problem as fb. My dough was so sticky! I did keep adding flour, but you only want to add so much. I just think there is too much liquid. I'm no bread expert, but doesn't seem like there needs to be that much liquid. I did use olive oil for the margarine (2 tablespoons). Anyway, the dough did rise nicely, but there was NO way I could do that technique for making the rolls. I could barely even plop the dough onto the sheets without it all sticking everywhere. I had to use a ton of water to wet my hands so the dough would slide off. That being said, they came out very well. The taste and texture are both really good. My rolls also stuck to my (oiled) sheets. I didn't do the glaze, because I ran out of milk, but I did spray the tops with oil. They are really good rolls, but hopefully others have better luck with the dough! (AC)
Lower fat banana bread
I added about 1/2 c. of malt-sweetened chocolate chips to the batter. It was a good, basic, banana bread. It rose well, had a nice crust, etc. Maybe it will be more amazing as it cools. (mdv)
I enjoyed a slice right out of the oven. It's hard to believe there is only 1/2 cup sugar and 1/4 cup oil in this moist and flavorful bread. I didn't add nuts or chocolate chips, either. It was a straight-up banana bread with a nicely-browned, crunchy top. The hints of molasses, nutmeg and cinnamon make this banana bread a special recipe. (Saskia)
This worked out! Which is more than i can say for me + most banana bread recipes. I liked the molassesy twist on it. I added chocolate chips. It's different than typical banana bread, and I wouldn't say that it tastes low fat or anything. (fb)
baked it again, this time as muffins with chocolate chips in them. works better as a banana bread than as a muffin..I think it's best without the chocolate chips, and I love chocolate chips. But in this recipe, I think the chocolate chips overwhelm the wonderful banana, molasses and spice flavors. This is really a fabulous banana bread recipe which I plan to bake again. (saskia)
Good recipe! Delicious with some melted earth balance. Added some chocolate chips and have used different nuts. Great! (sb)
I make this recipe all the time as muffins instead of a loaf and it always comes out great. The spices are really well proportioned and the molasses makes it perfect. (icephrosty)
More praise for this recipe. This time my non-vegan Mom baked it for me when I went over for dinner. She's made it at least three or four times already and it's never failed. This time she completely eliminated the 1/2 cup sugar, added a little more unsweetened applesauce, and raisins, instead of chocolate chips or walnuts. Right out of the oven, this slab of banana bread was warm and wonderful, ... molassesy and naturally sweet with a crunchy dark top and moist center with plump raisins, touches of cinnamon and nutmeg. I love my Mom! (saskia)
I've made this easy, foolproof banana bread so many times now as printed and with modifications. The latest version with no processed sugar(for a few friends who have eliminated processed sugar from their diets). With this recipe, I eliminated the sugar and chocolate chips completely. Doubled the applesauce(unsweetened), increased the oil and stirred in another banana, some raisins. The result--a delicious, moist, naturally-sweetened banana bread. (saskia)
i've made this a few times. it is pretty good when you consider that it is lower in fat and sugar than most other banana bread recipes. i have made this with 1/2 cup applesauce and no canola oil without noticing a difference. it also turned out fine with white whole wheat flour. when i don't care about calories though, my favorite banana bread is definitely this one: http://vegweb.com/index.php?topic=13413.0 (which is good with veg oil and ww pastry flour) (thirteenblackbirds)
I think it's obvious how versatile this recipe is. I was planning on adding walnuts, but forgot. She talks about adding chocolate chips, but there's no mention of how many she would add (I wasn't planning on using any, but noticed). I used 3 bananas, 1/4 cup+ a bit oil, no applesauce, and some added almond milk. It's good, but not my fave banana bread. It's addicting and tasty, though. I think I baked 50 minutes. Nice dark color with the molasses. (AC)
This turned out wonderfully! I loved the flavor (and color) the molasses added. I used 2 med/lg bananas and went all out...added walnuts AND chocolate chips. I used probably around 1/4 cup of each...a few handfuls. Otherwise, I stuck to the recipe and then baked it for about 50 minutes. (lotus)
This turn out really moist and yummy. I added a dash of nutmeg and a half cup of mini chocolate chips. I did have to increase the baking time to about an hour because mine was still not testing done in the center. (wassernixe)
I did a few things differently: I didn't have applesauce so I just used all oil. I didn't have molasses, but added some vanilla. I also added a healthy handful of walnuts to the batter. I topped it with a sprinkling of sugar and walnut pieces. I thought this was really really good. I could use this recipe for any and all future banana bread making. Also, I used a hint I learned from a baker about quick breads. Set your oven to 400 or more (I did 420) and cook the bread for about 8-10 minutes at that higher temperature and then just knock it back down to the 350 for the rest of the time. The high heat makes the bread rise in those first few minutes so you get a taller bread. It works really well. (eoberhauser)
Easy and Yum, my house smells like yummy banana bread and it was probably the most painless baked good I have ever made. I added chocolate chips and am only wishin I had some walnuts or almonds in the house! Also a great recipe to let young kids "help" with zero hassle! (babysgotsauce)
Maple and brown sugar pinwheels
very similar to cinnamon rolls in construction, but more orange/brown sugar-y. I'm not sure how much orange zest there is supposed to be (I think it says 1 orange's worth for both the dough and the filling, but one says that's one tsp and the other says it's one Tbsp), so I used less zest in the filling, and that worked fine. I liked the orange flavor, but I'd be curious to try this as cinnamon rolls instead (no zest in batter or filling, and adding cinnamon and some flour to the center). The dough itself was easy to work with, though the finished product dried out quickly. (fb)
Poppy seed cornmeal roti
kind of labor intensive and turned out just okay for me. I probably won't make it again. (sb)
The best flatbread I've ever had! I want this to accompany all of my future Indian dishes. I'm sure it would work very well with tex-mex too! (eldsjal)
Pumpkin cranberry scones
more cakelike than I tend to enjoy, but the authors warned of that in the recipe. (darlintara)
i mixed everything together, and it was a really really really sticky dough. and i know scones are supposed to be sticky but this was EXTREME sticky so i was like "ill just add some more flour." we had no more flour in our little flour jar thing. "no problem," i thought "ill just get some out of the closet.." there was no flour in there except for a bag marked "PDO" which meant its for the preschool where my mom works. ive used the pdo flour before, so i figured it would be ok if i just borrowed a cup. no. it was not ok. there were playdough pieces in it. my mom uses that flour to make playdough and i guess she put the stuff from kneading it back into the bag. and now there are playdough pieces in my scones. Sad and the dough was STILL extremely sticky, even after the cup of flour. did anyone else make these and have that issue, or is it just me? (sticky dough issue, not playdough pieces issue haha) (ponycakes)
The batter for these was sticky for me, but I just went with it and they turned out perfect! I am so glad I didn't add any more flour. (sb)
For half of these, I used dried cranberries (I think fresh would be too sour), and for the other half I used chocolate chips. These have a nice blend of spices - I like it when pumpkin (or apple) pastries don't *just* have cinnamon as the spice; these were more interesting. I can't really comment on texture because... I somehow forgot to add the baking powder D: So yeah. They were like brownie-textured pumpkin scones. (fb)
Skillet corn bread
It was ok. Not fabulous enough to rave over. Just ok. (Cali)
fabulous with the gumbo (sb)
(half batch)I did not bake in a skillet, but rather in a mini muffin pan. I made a few plain, but most I made into corn dog mini muffins. For the corn dog mini muffins, I put a bit of batter in the bottom of each muffin cup, then put in 1/4 of an Yves Good Dog, then covered with batter. I baked them at 350 F in my toaster oven for 20 minutes. The outsides of the muffins got nice and golden and crunchy without deep frying--yea! Tonight was my first time trying this corn bread recipe, and it works really well for the corn dogs; they were super tasty dipped in ketchup and mustard. From what I remember, the batter actually tastes a lot like corn dog batter. My usual corn bread recipe is softer, fluffier, and sweeter; whereas this corn bread recipe is more dense and less sweet. When I want corn bread, I will continue to use another recipes as I like fluffy, sweet corn bread. However, I'll keep using this recipe for my corn dog mini muffins, as it is perfect for this use. (willwolf)
Excellent! I've made this many times already. Both plain and with jalapenos and onions added. So super easy and cornbread was meant to be made in a cast iron skillet. Very quick to throw together. Even on a weekday. (iluvtomatoes)
good to. Right up there with the recipe from La Dolce Vegan. (dannibazaar)
I just halved this and made it in a 9 inch round pan. It was pretty good cornbread, but I've had better. I also think that my baking powder is dead because my cornbread didn't rise at all. (dannibazaar)
This is a good cornbread. Maybe not the best best, but I liked it. I added jalapeno. (AC)
Whole wheat soda bread with millet and currants
adore this (asenath)
Cookies and bars
Almond anise biscotti
incredibly delicious... I made some chocolate-almond that was based off the Chocolate-Hazelnut biscotti recipe, and some orange-cranberry that was based off of the Almond-anise recipe. So awesome! My co-workers loved them, too, and couldn't believe they were homemade! Even better is the fact that only whole ingredients are used (like flax seed instead of Ener-G egg replacer)! Don't get me wrong--I'll use Ener-G once in awhile, but if I can replace it with wholesome, nutritious flax instead & still get an amazing result, I definitely prefer to! (jessacita)
Orange chocolate chip
Apple peanut butter caramel bars
damn. do they smell good. i tried a little corner and i have to tell you all, do NOT be scared by the steps in this recipe. it really was very simple to put together and the result is delish. a crunchy grahm cracker base with soft, gooshy cinnamon sweet apples topped with rich, smooth and creamy peanut butter caramel. oh gooodness. each bite tasted differently from the last and was amazing. I haven't shared them with all my friends yet cause they're coming later, but I had to tell you all how fabbbbulousss they were. mmm. my subs were 1.5 T molasses and 1 T water for the brown rice syrup in the caramel and 2 red apples for 2 of the granny smith called for in the apple filling. I also left out ginger only because I didn't have it, I will definately add it next time (owalkerjillo)
These are really delicious! I'm eating one of these bars warmed up a little with some Soy Dream vegan vanilla ice cream on the side right now--mmmm! (willwolf)
The flavor was delicious, my only complaint was that the crust ended up too crumbly and didnt hold together very well. (ppc)
I think "The Apple Whore" would be a better name for this recipe. Apple cobbler? Caramel apple? Apple with peanut butter? I want the multiple-orgasmic effect of all of the above so let's make a wild sugary orgy mess on a soiled graham cracker bed until it breaks. (Saskia)
Chewy chocolate raspberry cookies
The recipe says the cookies don't spread, so I put them about 1/4" apart so I could get all of the cookies (30 of them) onto one cookie sheet. They spread a little and slightly touched, but not that bad. Because they're not a thick cookie, I was worried about them not being chewy but Isa Chandra was right (duh). They had a crisp outer layer to bite through and the inside was chewy. My favorite type of cookie. This is the recipe I'm taking to the cookie exchange. (hh)
really delicious! They're quick and easy to throw together, too. I'm definitely making these cookies again! (Oh, and as humboldt_honey stated earlier in this thread, the cookies do actually spread some, so don't place them too close together on your cookie sheet. Also, the dough will look really dry, but if you do as the directions state and work that final bit together with your hands, everything should come together well without adding additional liquid.) (willwolf)
Yummy! Bookpapa is a major raspberry fan and was excited to have a new cookie to try. I used seedless raspberry all-fruit (Polaner) because the seeds drive me nuts. (bookmama)
They turned out good. Nothing spectacular, but very good and no complaints or problems. (KMK)
really good! Moist and fluffy and chewy and delicious! My coworkers killed them all in less than an hour (sb)
Really yummy. The dough is really, really sticky and I was tempted to add more flour to it but I didn't and they came out perfect. (biodancer)
easy to make and pretty good. The raspberry taste is really subtle, but like they suggest.. they make great ice cream sandwich cookies! i put a layer of temptation brand chocolate on them and it's great. If i were to make them again without having ice cream around i'd definitely add chocolate chips or dried cherries or something. (ppc)
My cookies didn't come out as chewy as I expected. Maybe I flattened them a little too much or need to lower the cooking time. Also, I will leave out the almond extract since I don't think it went well and in fact, added a sort of (mildly) bitter flavor. I'll probably make these again though with the modifications since chocolate and raspberry is one of my favorite combos. This recipe comes together very quickly too. (iluvtomatoes)
Very quick and easy to make and they tasted awesome. Raspberry + chocolate = yumminess. (Iluvtomatoes)
I liked these - not too fruity. They stayed fine out of the fridge for a whole week! And stayed chewy. Good balance of flavors. (fb)
I really enjoyed the Chewy Chocolate-Raspberry Cookies too. Although I think next time I might use only 1/4 teaspoon of almond extract because it overwhelmed the raspberry and chocolate flavors a little. The omni I baked these cookies for described them as "rich" and "one of the best cookies I've ever made," which is saying a lot coming from someone who is a deathly honest food critic. (Same person who left the Carrot Pineapple Sunshine Muffin half eaten on his plate). In this recipe, chocolate, raspberry, vanilla and almond flavors are packed into one soft and sweet little cookie. They are easy to bake. Since they don't puff out much, I was able to fit them all on one cookie sheet. I think next time I might shake powdered sugar over them so they look especially elegant on a white doily-lined plate. (saskia)
They weren't chewy. They got pretty hard, and they spread quite a bit, which the directions said they wouldn't. They tasted pretty good, but I thought the title was deceptive. Meh. I might make them again. (nmpixie)
this time used 2/3 grape jelly & 1/3 blackberry preserves. i like the flavor alot but they're not as soft as id like them to be, i only baked for the 10 minutes it says but they are pretty hard/crunchy. (ppc)
I love chocolate and raspberry, but for some reason the flavor of these seemed a bit weird. The chewy texture was spot on though. (algae)
These were definitely chewy, almost to the point of being boring. They were just...there. No texture changes, no super awesome flavor. Don't get me wrong, the raspberry/chocolate combo was good...but boring at the same time. These would be good as ice cream sammy cookies, or something to give them more pizazz. (veganrun)
Chewy oatmeal raisin cookies
I thought they were okay, but everyone else thought they were fabulous. I found them to be just a little bland, so i made a caramel-esque glaze and drizzled the rest with them and that made them AMAZING. My boss said they were the best cookies he had ever eaten. (sb)
when they came out of the oven, i was a little disappointed by them. They were only very slightly chewy, and tasted good, but not fantastic. I decided to put them in the freezer to make them into ice cream sandwiches sometime, but i ended up eating them all straight out of the freezer before i got the chance! They were pleasantly crunchy and very flavorful that way. My mom liked em a lot too. I think i'd make them again, but i've come to believe that out-of-this-world vegan cookies just don't exist (blasphemy, i know). (lindsayloo)
I really like these cookies. They are not too sweet (I don't have a big sweet tooth) and are very chewy (as the name suggests!). (dalveg)
These are pretty good. I didn't notice the recipe made so many until I added the oats and I realized it was going to be a ton of dough. I would recommend halving it unless you want a ton. They are solid oatmeal raisin cookies, but not the best. I followed the recipe, but made sure to press the cookies because they don't spread at all. They are slightly dry after a day or so. I don't think I'd make them again. (AC)
fine, though not particularly memorable. (saskia)
Chocolate chocolate chip walnut cookies
Really good. I've been having a difficult time staying away from the cookies, they're so good (very thin, crispy, chewy!). (willwolf)
It was hard not to eat them all, they were so good. (storm)
okay. I wasn't bowled over by them, but they're edible. We'll see how they go over with the group I'm taking them to tomorrow. My biggest gripe is that they just taste oily. And feel oily. There was 2/3 c oil in the recipe and it definitely showed! That could be my more sensitive palette, but I'd definitely sub apple sauce or even margarine next time around. (lapetitepoire)
fabulous! I halved the whole recipe and got about 21 cookies. I also didn't have almond extract, used pecans instead of walnuts, and safflower oil instead of canola. I used my trusty silpat, and they came out crunchy outside with a chewy middle. Yum! (AC)
used macadamia nuts instead. they were better the next day and were a really good chewy texture with a yummy brownie flavor. (ppc)
VERY good, I doubled the recipe and cut down on the flax seeds by a teaspoon, so they didn't taste all flaxey....Highly recommend this recipe, yummy, they are still chewy the next day too! Yum! (babysgotsauce)
These cookies were really, really good. I made them for my mother's birthday and she just about fell over when I told her they were for her. Though I have to agree with the other reviewers--they definitely had an 'oily-feeling.' In any case, these cookies are fairly easy to make and were the first REALLY successful batch of vegan cookies I've ever made. (IdrilAsphodel)
I took it to a party full of hungry omnis. They turned out far less oily than before. The end result? At least 10 omnis begging for the recipe. (IdrilAsphodel)
I made these minus the walnuts. They're a good, easy, chocolate chocolate chip cookie. Plus it makes a freaking HUGE batch. (dannibazaar)
I made these for my German language class, which has students from all over the world, from Cuba to Russia, and everyone loved them! I used the toasted hazelnuts instead of walnuts, but didn't use the hazelnut liquer and kept in the chocolate chips, because why would anyone omit chocolate chips? These cookies rock! Soft and chewy and chocolately. I will definitely make them again. (algae)
Orange chocolate chocolate chip
White chocolate chip cherry chocolate
Chocolate hazelnut biscotti
I put in sliced almonds instead of hazelnuts, because I always have almonds on hand, and I also throw in about 1/2 cup dark chocolate chips! Yum yum yum! (jessacita)
I like these the best (baypuppy)
Chocolate hazelnut espresso
Fig smushed anise, almond cookies
These are fun cookies! I like the crunch of the sugar and almonds. The anise, almond and fig flavors work well together. (kristinv)
Fudgy wudgy blueberry brownies
I subbed in raspberry and they were TOO good. seriously, really good. definately not a cake-like brownie, DEFINATELY fudgy. but just the way I likes em. (owalkerjillo)
Well, they weren't so fudgy. I'm not sure if it was something I did (though I followed the directions exactly), but they turned out very cake-like. Not my cup o' brownie. (I've still been stuffing my face all day, though... So, they're not bad. I just don't think I'll make them again.) (jessacita)
They were not fudgy at all, and I followed the recipe exactly. They taste OK, but the texture is not to my liking. Oh well. I shall put them in the teacher's lounge on Monday. (pp)
I used frozen blueberries instead of fresh, and I didn't puree my blueberry spreadable fruit. They turned out pretty fudgy and everyone liked them alot. *edit - wanted to add that i chopped up a endangered species blueberry chocolate bar to use as the additional chocolate chips that you mix in to up the blueberry-ness. (ppc)
I made these a couple months ago, and man, they were wet. Like, past fudgey to stuck in wetness. Did this happen to anyone else? Any tips? I followed the recipe verbatim. I want to love them and try them again and would appreciate any input for my next attempt. I'm an experimental baker and don't trust myself to just start mixing in more flour or what-have-you. (queenbee)
This is one of the only dessert recipes of Isa's (and Terry's) that I've ever been disappointed in... And extremely disappointed, at that. I thought they were totally nasty, and you're right--wet. Not fudgy; just sticky & wet, with not a lot of flavor. I won't bother trying them again. There are far too many fabulous vegan desserts out there (brownies, too!) to bother with these (jessacita)
EXTREME YUMMINESS. I am really loving this cookbook so far..its fun to read and exciting to try! (iowachick)
I like these, and with blueberry preserves there's not too much of a hint of fruitiness. Good chocolate balance. (fb)
Very popular with my fellow roomates and friends. By the end of the night, there was only tiny piece left and I brought it to work the next day. The only different thing I did was that I put strawberry spreadable fruits instead of blueberries, but I did put fresh blueberries in it, though. It was so moist and chocolatey... one of my roomate told me that he is usually difficult when it comes to brownies, but he loved that one... (melthibs)
The flavor is delicious but they came out in between a brownie and a cake...not so much on the fudgy wudgy side. I didn't have enough chocolate chips so I didn't include the melted chocolate. Next time I'm going to make sure I get that in there and also reduce the baking time. Then, I think, they will be perfect. (aggplanta)
My very non-vegan family adored these. (darlintara)
They were very tasty, but the crust was very crumbly and fell apart. Also I didn't think there was enough lemon filling, it was just kind of a thin layer. I used a 9x13 inch pan like the recipe said. Still they were tasty and not too strong lemony tasting. Maybe next time I'll double the lemon filling. (biodancer)
they were good. My first good experience with agar. I was VERY patient to make sure the agar as completely dissolved, and I think thats why they turned out. (babysgotsauce)
These were OK, not great. The lemon layer was way more gelatinous than I was expecting and hoping for. Don't get me wrong, they tasted okay but the texture/consistency wasn't right. (aaiya)
I finally made the lemon bars from on Friday. I liked them a lot, but they weren't as tasty as I remember the baked version that used eggs. I'd still make them again though. (tamasin)
Pistachio rose water cookies
At first, I wasn't sure about them after I added the rosewater but rest assured the end result was a delicate little cookie and all the flavors complimented one another so well. I need to go make the pistachio rosewater cupcakes out of VCTOTW now. (sb)
looking for input from anyone else that made them. I followed recipe to a T, except I used pastry flour instead of the AP flour the recipe called for. The dough was very sticky, even after adding additional flour. You are supposed to be able to roll the dough into balls & dip into pistachios. This was not posible, due to the stickiness. The cookies turned out just fine. They are very hard & chewy & delicious. I could not taste the rosewater at all though. The lime was very overpowering. Also, this the 1st time my nonstick baking sheets have failed me. Definitely spray your pans if you make these! Question#1 - Was using pastry flour a bad idea? Question #2 - Are the cookies supposed to be hard & chewy? Question #3 - Was the batter unrollable & sticky when you made them? (purpledancer)
These turned out terribly for me. They totally spread as they baked and became very hard. I followed the recipe exactly and I'm a decent baker so I don't know what went wrong. The flavor is amazing though. I might try these again. (iluvtomatoes)
It's a wonder to me that there isn't "lime" in the title. I can kind of taste the rosewater (more when they first came out of the oven), but they wind up pretty limey. Not so much lime that they can't be enjoyed or anything, but it's too much lime for something that's supposed to taste like rosewater. They do get a bit hard (& are chewy), so I microwave them for a few seconds. I was hoping for a cakier rosewater cookie :/ (fb)
I loved loved loved them- for cardamom lovers, these are heaven. I think that these would be a million times better with butter, but oh well. Isa and Terry rock. (prunesaregood)
Peanut ginger sesame cookies
I like these a lot. The ginger flavor is definitely "there," but not overwhelming. They are kind of like a soft shortbread and the sesame seeds give a nice texture. I made just a few modifications; I used maple peanut butter, which is reallly sweet, so I cut the sugar in the batter down to about 1/3 cup. I also didn't roll them in sugar, only sesame seeds. I will definitely make them again. (lotus)
I made these because I LOVE the peanut ginger chews by the Ginger People. And they did not disappoint. Super delicious and really beautiful, too, if you use 2 colors of sesame seeds. I rolled in sugar because I thought that would make them crispy on the outside, but they totally don't need it. The seeds add all the crisp you need. Great change of pace from your ordinary cookie. (veganrun)
Rumnog pecan cookies
For some reason, I had a world of trouble with these. I am 99% positive I measured properly, and I didn't make any substitutions, but I felt like something was wrong. The dough never really formed, even when I added an extra half-cup or more of flour (to my half-batch!) You are supposed to form them into balls, but that was impossible. The dough was so sticky and not roll-able. So I just dropped them onto the cookie sheet. They still worked, however, and they taste very good. I'm just kind of confused. And then the frosting....I am 100% certain I measured that right, but the rum really...shone through?...in this recipe! It was almost too rummy, with a slight burn of the alcohol. So if you don't want too much rum flavor, go easy on it. Maybe add it little by little and keep testing. I quite like rum, so it's ok, but these cookies are.....spunky. (KMK)
I had to add way more flour to these to get them anywhere close to being able to roll into a ball.. probably close to an extra cup. they are time consuming with the mixing, nut chopping, ball rolling, and frosting making (for only about 2 dozen cookies) but they baked up beautifully and got really puffy. they're fluffy without being too cakey or chewy, i really like the texture with the crunchy nuts on the outside and soft cookie on the inside. even though there is rum in both the frosting and the cookie, the stronger rum flavor is in the frosting so if you want a less alcohol-y taste to them thats where i'd reduce the rum. i like em lots! (ppc)
I already reviewed these once, but I just made them again so I thought I'd update. I really do love the flavor of these, but the recipe is so problematic that I wonder how thoroughly it was tested. Just like the first batch I made, this batch was way too soft to form dough and I had to add 1/2 - 1 cup of extra flour. Even then, they were still soft. Next, you are supposed to form them into balls, then roll in chopped pecans. OK, but then afterward you are going to frost them, which is very difficult when there are pecans jutting out all over the top (and it looks ugly). The pecans should really be mixed INTO the dough (I keep forgetting that). The frosting is good, but you don't need more than a scant tablespoon of rum and it has plenty of flavor. I really do like these cookies! There are just so many little things that you have to remember to adjust in the recipe. Sometime I want to try a coconut variation--add toasted coconut and top with a frosting made from coconut rum instead of plain. (KMK)
I, too, had to add more flour. I figured it was just me though (I have repeated issues with dough in Miami due to heat and humidity). The flavor was delicious... very rummy (but I like rum!). I also ended up using a LOT more pecan to roll them in which was a pain because I ran out since the recipe called for such a small amount. (laurenlovesgoodies)
Terry's favorite almond cookie
They're sooo tasty! Although it's been years since I've had them, they definitely taste quite like the almond cookies that you get at some Chinese restaurants. Between my boyfriend and me, I think half of the batch of 24 large cookies will be gone tonight! I'll surely be making these again soon. Of all the sweet recipes I've tried so far from this book (3 different cookie recipes (Chocolate-Chocolate Chip-Walnut, Chewy Chocolate-Raspberry, and these Terry's Favorite Almond), the Apple-Peanut Butter-Caramel Bars, and the Vanilla-Yogurt Pound Cake, I think these Terry's Favorite Almond Cookies and the Vanilla-Yogurt Pound Cake are my favorite sweets so far!! (willwolf)
They are good! They remind me of a really good quality cookie from a bakery--they come out nice and big and flat and slightly chewy. I didn't have sesame oil, so I left that out (only a teaspoon) and I used almonds that I'd processed in the blender for the almond meal. I can't wait for people to try them! I also learned from doing this recipe that brown rice syrup might be the gooey-est, thickest, stickiest baking ingredient ever. It's stickier than molasses! (KMK)
The second batch came out exactly as it should have, flat and a little crunchy. The first batch is rounded, but rather hard. Perhaps I didn't bake them for long enough. (evergrian)
Excellent cookie. Chewy and tasty. I used agave nectar instead of brown rice syrup and it still came out great. I might decrease the sesame oil and increase the almond extract to make them more almondy next time. (algae)
I liked these! I made them without almond extract which is really sad but i didn't have any and i really wanted to try these. i am sure they are a thousand times better with the necessary extract, but i liked them nonetheless. (sog)
I guess I hadn't made these before, because I didn't have brown rice syrup until recently. Anyway, I followed the recipe pretty much exactly, and they are fabulous! Some of my favorite cookies ever. They are like a much better version of those Asian almond cookies. I love the idea of the sesame oil in these, and I guess it adds touch of flavor. I used ground up almonds. I was thinking that my dough might not come together in the right consistency, but it looked good, and they came out perfectly. I made the big cookies, and my sheet on the top rack were done in 10 minutes, and the other in 12. I like softer cookies, so these are good. The tops were getting pretty golden, though. Love these, and will make again. (AC)
really are pretty much perfect for ice cream sandwiches. I don't think I had ever made an ice cream sandwich before, so I wasn't sure how easy they would be to eat, but they were perfect. The praline ice cream was great for them. (AC)
Wheat free chocolate chip cookies
delicious. they're pretty much an oatmeal chocolate chip cookie - super good! (ppc)
used uncontaminated oat flour. They spread a lot, so I may add more flour next time, cause it was really humid here. Good flavour, though! (healthymomma)
These spread A LOT. The flavor is pretty good; a bit different from standard chocolate chip cookies, but not chunky like oatmeal cookies. These seemed greasy, even though they have less margarine/flour than my regular chocolate chip cookies. I'd make these again. (fb)
I made these exactly to the recipe & they came out very.. soft and crumbly. I know it says in the description that that is how this recipe is supposed to be, but i wasn't really into them. (sog)
Banana chocolate chip bread pudding
really delicious, even after i made some healthier alterations to the recipe.. i only used a scant 1/4 cup of soft packed brown sugar (instead of 1/2 cup maple syrup) , 3/4 cup chocolate chips (instead of a full cup) and only 2 bananas. I did have to use at least a half cup more soymilk to make all the bread soggy cus it was really stale to begin with but it turned out great. definitely sweet, chocolatey, & banana-y enough even with my cutbacks. (ppc)
good. the bananas give it a good texture. i made 1/2 the recipe with choc chips and 1/2 with raisins (at my husband's request). Strangely, chocolate lover that I am, I thought the version with raisins was better, so I'm not sure what to make of that. (thirteenblackbirds)
Basic single pastry crust
Made it for an apple pie, and it is PERFECT! My mom (who was a little nervous to make a pie crust with vegan butter has been raving all day & saying that "This is the best pie crust I've ever had in my life!" It is flaky & buttery & just awesome. (jessacita)
This was good, pretty much like any pastry crust, but I have never used the vinegar + baking powder combo before. It tasted good and was of average "flakiness" So yes, it was good...oh and I subbed WWpastry flour, because thats all I usually keep/use, and it was still pretty flakey. The recipe doesn't give baking info, probably because it is meant to be used w/ one of the pies, but when I looked at the Lost Coconut Custard it just said to make one of the crusts, and bake it.Didn't matter though, its a pretty self-explanitory thing....I baked at 400 for about 20 minutes, (until outsides were golden.) outside of the review...I was going to make either the smlove or the Lost Coconut Custard, but I remebered I had a container of Tofutti, and got lazy and made a no-ake "cheesecake" (just a container of tofutti cream cheese, and 1.5 cups of melted choc chips, 1 cup soymilk 2 TBS sugar and a splash of vanilla-all melted, mixed together, and then chilled in the crust...yum!) (babysgotsauce)
Berry coconut crisp
My friend said it was one of the best desserts I've made for him. I wish the filling was a little thicker, so next time I'll probably make a littl emore. The crisp part was good... I didn't have quinoa flour so I subbed four AP flour, and used sweet rice flour for the other half of the flour. Delicious dessert that I will definitely make again. (sb)
Really, really good! I love the coconut in this and I ate the whole thing myself over 2 days. Definitely double the berry filling since it is a bit thin. I need to make this again! (iluvtomatoes)
Caramel apple spice cupcakes
soooo yummy. i didnt change anything and they came out awesome! (ponycakes)
I think I'm going to use this recipe: http://www.recipezaar.com/22376, subbing earth balance for the butter, unsweetened silk (which seems thicker than plain soy milks), and adding a pinch of vanilla. I used the penuche frosting from recipezaar with the subs I'd planned and the cupcake recipe. PERFECT! They were loved by all... (mdv)
Very moist (but I think I accidentally doubled the juice... the batter was pretty thin). I didn't make the penuche just so they'd be more like muffins. (fb)
Coconut lemon bundt cake
delicious! I didn't have quite the amount of zest that it called for, but it was still yummy. I also ran out of sunflower oil, so I threw in some coconut oil. Delicious! I had three (3!) pieces last night (kb)
It is super delicious! To be honest, this was my first attempt at bundt cake, and if I do say so myself, it turned out fabulously! This cake is really moist and coconutty, with a brightness from the lemon juice/zest. It reminds me of the Vanilla-Yogurt Pound Cake, which is also marvelous, but this recipe has the addition of the coconut. Also, the color of the cake is a perfect lemony, sunshiney, yellow. Thankfully, I had no issues with sticking. I simply sprayed the inside of my pan with some canola oil, waited around 15 minutes after baking for the cake to cool a bit in the pan, and then placed a cutting board on top of the pan, flipped it over, and popped it out easily! I did bake mine for 5 minutes less than the recommended 1 hour time, and I probably could have even knocked another 5 minutes off (Of course, I'm baking in a small toaster/convection oven; you may need the full hour in a full-size oven.). I served my cake with the simple Strawberry Sauce and Macadamia Creme from the Strawberry Shortcakes recipe in VWAV, both great additions. Oh, and the flavor of the cake developed nicely overnight, making it even tastier today for breakfast! (willwolf)
OK, today's the 25th, and this Coconut-Lemon Bundt Cake is still incredibly moist and delicious. I'm so surprised. I made this on the 19th--that's just shy of a week old. The cake has been sitting in a covered container on my kitchen counter the whole time. I'm not generally a fan of keeping baked goods this long, but this cake has held up perfectly well. I hate having to eat up baked goods right away (small household) or wind up throwing out a bunch (I don't usually freeze baked goods as a) My freezer is usually quite full already and b) I prefer baked goods fresh, and I'm not sure what exactly freezes well.). I'll definitely keep this in mind for future Vegweb Swaps. (willwolf)
I made two 9-inch round cakes with this recipe and froze one. The other I topped with the vanilla buttercream frosting from VCTOTW for my hubby's birthday. it was awesome and seemed to get better the longer it sat in the fridge. i liked the first piece i had, and i loved the last piece i had later in the week. (thirteenblackbirds)
when I made the batter I declared, "this is going to be the best cake ever!" I was kind of upset when I took the cake out of the pan and it split in half even though I waited the 10 minutes it said. It makes a really really tasty cake though. It's moist but has a large crumb. Great balance of coconut and lemon. Next time I'll make it for an occasion so that I don't have to eat the whole thing myself and just hope it doesn't break again. (algae)
Good cake. It's not too strong in either coconut or lemon, which makes it quite agreeable. Nice moist texture, wasn't too dense for a bundt cake. (fb)
This turned out perfectly moist with a slightly crunchy outer crust. I used a little less sugar than indicated because I was using cheapo sweetened coconut, but otherwise followed the recipe. (lotus)
Individual heart shaped apple galettes
They were good, but the crust got hard after they sat for awhile. Next time I might bake them at a slightly lower temperature. (vegan1)
These were pretty bad because there was way too much crust for the amount of apple. I will take regular apple pie over these any day. (algae)
Jelly donut cupcakes
the jelly sunk straight to the bottom of the cupcake liner so it wasn't much like a jelly donut, but it tasted great. (sb)
I figured out what went wrong. I was talking to my buddy who is a pastry chef and he said that I overmixed my batter! Something about how if you overmix it, the batter thins out and creates air pockets and the jam will slide straight to the bottom. DO NOT OVERMIX THE JELLY DONUT CUPCAKES (sb)
I used cheapo jelly that i had refrigerated and it sunk straight to the bottom. i was careful to not overmix the batter, but it still sunk. otherwise, they tasted great and the texture and flavor of the cake was definitely like a cakey donut. In the future i will add the jelly maybe halfway thru the baking time and see how that works. i've done it with cherries in other cakes and they've stayed suspended. (ppc)
I pretty much followed the recipe (for me), but I did add some water to my soymilk, because I didn't want to use it all. I used arrowroot for cornstarch, and whole wheat pastry flour. I really like them! I love the touch of nutmeg. I couldn't wait overnight to try them, so they weren't donut-like yet, but I think they will be tomorrow. I used strawberry jam. They were really easy to make, and they are a great texture. It was the perfect amount of batter, and they popped right out of the pan! Oh, I did add some additional flour to the batter, because it seemed really thin. I don't know if it needed it, but they turned out great. I'm excited to see how they are in the morning. My jam did sink toward the bottom, but not too bad. (AC)
yum!!! These were sooooo good, and when my non-veg friend tried one, she said "these taste better than REGULAR cupcakes." The jelly did sink to the bottom, but oh well, it was still inside the cupcake, and still delicious. (wannagovegan)
I made some without jelly, some with. I used about 1t of jelly per cupcake, and it didn't sink to the bottom. In fact, for some the jelly hardly sunk at all. Maybe it just depends on the jelly you use? (I was using TJ's blueberry preserves.) They don't really taste donut-like to me, just like vanilla cake with a little spice. But, at the time I also had Larsen's bakery donuts, so maybe the comparison isn't fair. (fb)
I halved the recipe and used cinnamon sugar as a topping instead of jelly (I actually made one with jelly and it did sink in, but the cinnamon ones were better.) These were more like muffins than cupcakes, IMHO. (icephrosty)
the first time I made these, they were amazing! I made them for my dad's birthday and everyone loved them....the jelly didn't sink, it was perfectly in the middle....didn't look that pretty, but they were so good! But then I made them again, and they turned out awful...I followed the recipe exactly...the only difference was that I used a different jelly....but it was the batter that was weird....very dry and dense...but I choose to remember them the way they were the first time. (erinmonster)
came out really well. I don't think I let them cool enough, however, because the powdered sugar I sprinkled on top was absorbed into the cupcakes. I reapplied, but it got absorbed again! Still yummy though. (peaceablepalate)
I have made these so many times--they take such minimal effort while still looking cute and tasting delicious. I get many compliments on these from omnis. I've let them sit overnight to get crusty, and I've also served them 20 minutes out of the oven--very good both ways. I've used raspberry jam, strawberry jam and jelly, orange marmalade, and just chocolate chips as filling. I haven't had problems with the filling sinking at all. In fact, I sort of wish the tops would close up so you don't see the filling on top (or a hole). I found that if I let the jelly sit on top for 20 minutes or so, it will sink in and the hole on top will close over. If you're really worried about that sort of thing... (veganrun)
These tasted so YUMMY! However, I didn't use cupcake liners and my strawberry jelly ended up falling out of the bottoms. So I just turned them upside down and served them that way. I also didn't do that whole let sit for 24 hours thing, plus they were devoured long before I could even let them dry. Everyone loved them and they were SUPER sweet. I loved them and judging by how fast they got gobbled up everyone else did. The name is a misnomer though, they didn't taste a particle like donuts. (wassernixe)
These are great! I used really cheap raspberry jelly (no seeds or fruit chunks), and it was perfect. I even impressed a few omnis with these. (kristinv)
Lost coconut custard pie
amazing! Thick and custardy. Used vanilla cookies for the crust, using the recipe for crumb crust that follows the one for the pie in the book.This is intense vegan dessert at its best, highly recommend for sharing with omnis. (taraja)
It was extremely popular. I found the crust to be soggy and too thick, so I'll stick with my own graham cracker crust recipe. Actually, I think that the pie would be better with a flaky pastry crust. (mdv)
with chocolate soymilk. let's just say DR and I ate 75% of it last night (baypuppy)
I want to make love to Isa for this recipe. (sb)
Out of this world. Firmed up beautifully and very coconut-y, even without the coconut extract. Maybe a bit too sweet, but hey, it's dessert. I didn't have graham crackers, so I made a cookie-like crust using 1 cup flour, about 1/4 cup sugar, and enough canola oil for it to hold together, which worked perfectly. I wish I could eat this every day. (algae)
..except not a pie. I just made the filling so we'll call it Lost Coconut Custard pudding or something... Anyway, it was nice but insanely rich and super sweet, neither of which I'm used to so it was pretty overwhelming. Delicious flavour though. I don't have coconut extract but my mum recently gave me some lime extract so I put a smidge of that in instead of the coconut, though I don't think you could taste it. (oww)
I've already reviewed this, but I've made it again and still love it. I used coconut extract the second time and honestly couldn't tell the difference, so I wouldn't bother investing in it if you only want it for this recipe. I will admit I strayed from this recipe once to try Hannah Kaminsky's coconut pie in My Sweet Vegan, but never again! This pie is the shiz. (algae)
Lower fat deep chocolate bundt cake
nice, simple chocolate cake. It rose well and tasted great with frozen fruit and shredded mint. (mdv)
This rose *a lot*, almost to the rim of my bundt pan, and I was using the larger size (10"). It kind of has that low-fat taste, but not in a bad way. I think there's so much cocoa in it that it doesn't matter. Although there's about 2c of coffee in it, it still tastes more "chocolate" than "mocha." It has a soft, almost sponge-cake type texture, probably thanks to all that coffee and the applesauce. (fb)
This turned out perfect! It was so easy to make and it was delicious. Very moist. I'll definately be making this again. (dannibazaar)
Mango pear pandowdy
I love this! I didn't have hazelnut liquor/extract or soy milk powder, and I used peanut oil. Skinning the hazelnuts was a chore (and I didn't even get all the skins off but whatever), and I didn't think the nuts would EVER get to marzipan consistency. But they did with enough time! I added some extra vanilla and a splash of almond extract. Soooo good. (KMK)
This is so delicious! I believe it is even better than that non-vegan chocolate hazelnut spread. You can really taste the hazelnuts! My husband loved it, too. Like the other reviewer, I didn't have any soymilk powder or hazelnut extract/liquor (I don't think it needs this) and I used peanut oil. I only used half the amount of oil, and it was very liquid--perhaps because my hazelnut were still slightly warm? We'll see how it is after being in the fridge. I did add a little extra powdered sugar - maybe a tablespoon or two, as indicated for the "dark chocolate" variation. I was hoping to find an inexpensive source for roasted and skinned hazelnuts, but to no avail. Removing the skins is a pain, but I think you really just need to remove the loosened parts that might be burned. I'd say I had up to 50% of the skins still on, and it is still delicious. (vegrunski)
Pumpkin crumb cake with pecan streusel
Overall, it is delicious.. the cake part is moist and spongey. The topping however - though really tasty, doesnt look that pretty. It looks like pecans were mixed with sand and thrown on top, it's not crumbly chunks (which i think are prettier). anyway, i think it's cus instead of using a soy butter they call for you to use canola oil. I spruced it up a little bit by mixing up a simple powdered sugar/water icing mixture and drizzled it on top, this helped the looks and also it helped to keep the pecans stuck in place so they didnt all just fall off when i cut it. Next time i'd use a soy butter to make the crumbs more crumby. (ppc)
I followed the recipe exactly, except that I ran out of powdered ginger so I only added about 1/4 tsp. It seemed very gummy in the middle at first, but it's much better completely cooled the next morning. (sb)
quite yummy! It ended up being a little gummy, even though the recipe explicitly said that pumpkin can turn gummy with overmixing & that a fork should be used for mixing when adding the flour (as opposed to a spatula). I followed all directions to a T (including the fork method), yet the texture was a little off for me... I did sub some applesauce for the oil (as I almost always do, always with great results), so maybe that was the culprit? Regardless, I still like it... I might just have to do some tweaking next time. (jessacita)
I didn't use pecans in the streusel. I used 2/3-3/4 the full amount of sugar (it seemed like too much!), and it still came out pleasantly sweet. I baked it in a 9" tart pan, and it puffed up A LOT, almost over the edges of the pan. The streusel seemed a little dry when I was making it, so I added a little bit more oil to make it more... crumby. Good cake! I shall look no further for pumpkin crumb cake. (fb)
I read these reviews beforehand, so I tried to do a few things differently. I added a bit of extra liquid to the streusel, but then I just had to add more flour. I used a bit less sugar and oil in the cake, and was extra careful about mixing. I think my pan was 11x7, so the cake rose really tall! I baked for 45 minutes, but my topping got a bit too done. (I even tried the powdered sugar glaze, but it just oozed into the cake) I would call the cake moist, but not really gummy. It's getting close, but not gummy. It might have used the 5 more minutes, but the topping would have been completely burned. Anyway, I think it's lovely. I think it could use even more spice, and I'd probably leave the sugar as is, but it's good. I like the height, so I'd stick with the 11x7 next time. (AC)
very rich and not healthy by any means but boy is it good! (sb)
delicious! I used Kahlua instead of hazelnut liquor, and it worked just fine. I was a bit worried before baking that the pie part tasted too much like tofu, but after baking & sitting in the fridge overnight, all the flavors melded beautifully. The pie was a bit time-consuming with all the steps, but it was not difficult. The candied pecans were my favorite part--so good! My whole family loved the pie, too. ...What else do I have to say about this? Oh, I used chocolate cookies mixed with toasted hazelnuts for the crust instead of a graham cracker crust, and I loved that. Also, I have read that one slice of this pie has something like 600 calories & almost 40 grams of fat... But that's if the pie serves 8. My pie got at least 16 servings out of it, as we had small-medium sized pieces because it is SO RICH. I almost couldn't even finish my piece. (Almost.) I also loved the Peanut Butter Caramel layer, which was awesome because I normally hate brown rice syrup & was afraid I'd hate it here. It was perfect! (jessacita)
It was the first time I made this pie, and it lived up to its reputation. It’s a chocolate tofu-based pie that you bake and then cover with peanut butter caramel sauce, chocolate drizzles, and candied pecans. It was so delicious that I had no qualms about making it a week later to bring to dinner with a family of omni’s. Only after they sang its praises did I tell them it was made of tofu. Epic win. (KMK)
Strawberry plum crisp
The flavor combination was yummy-great spices, but the topping was kinda bland. Next time I'll use brown instead of white sugar, and earth balance instead of canola oil, and less flour, more oats. Thats probably just my chubby girl tastes... (nmpixie)
I really liked this crisp and strawberries and plums go well together. If you don't like anis seeds particularly though, you should simply leave them out, as their taste is quite dominant in this dessert. (haricot)
Strawberry rose water cobbler with lemon poppy seed pastry
great. I served it after the Moroccan Tagine out of VWAV and my omni friends devoured it all. (sb)
Tea poached pears in chocolate sauce
thought they were good, but I didn't like the chocolate sauce on them. I preferred them with just the tea, orange zest and vanilla. (sb)
Vanilla ice cream
delicious. I didn't have silken tofu (used the last box in the cream) but subbed with plain soy yogurt, added more vanilla than called for, and 1/2 c cane sugar. Next time I will use less sugar, it was really sweet. But it made just enough for my SO and me to finish in one round, so that was a huge plus. (taraja)
This is the first ice cream I made in my ice cream machine. I wanted mint chocolate chip so I added 1 1/2 teaspoons of mint extract and 1/2 teaspoon of vanilla instead of 2 tablespoons (and chocolate flakes). It was perfect! I am sooo happy with how it tasted. It was really soft when it was done in the machine but when I put it in a container in the freezer it hardened nicely but was still scoopable. I think I will continue using this recipe as a base. (algae)
This ice cream has the best consistency of any I've tried making so far. It is great right out of the machine, and has a nice creamy consistency even after putting it in the freezer. I am curious if this is due to the addition of tofu, or the coconut cream, or both? I might have to do some experimenting. This is also very easy compared to other vegan ice creams I've tried, which all involve heating the liquid and using arrowroot to make a pudding, then chilling (which takes several hours or overnight) before freezing. My only gripe is that there is quite a strong coconut flavor - it is almost as strong as the vanilla. I actually don't mind it, but it would make me a little hesitant to bill it as "vanilla ice cream" if serving to guests. We made some chocolate chip cookie dough and sprinkled chunks over the top - delicious! (vegrunski)
I tried the blueberry variation and I thought it was very good. The blueberries give a very nice color to the ice cream, but next time I make it, I might cook down all the blueberries with sugar because I didn't like how there were icy and hard blueberries to chew... although my mom and bf liked that. Personally, I'd prefer if all the blueberries were incorporated. (haricot)
Very good. I liked it even more than the plain version (vanilla). (haricot)
Vanilla yogurt pound cake
My boyfriend and I just ate our first pieces, and it's wonderfully moist and delicious! By the way, I used both the lemon and orange extracts, as well as the zests. Also, the recipe says to bake the cake for 60-65 minutes, but I let it go for 70 minutes as it still seemed a little underdone with the toothpick test at 65 minutes. Rachlove2, I don't know about letting the cake sit for a couple days. If I were making it for Thanksgiving, I'd probably make it Wednesday, possibly Tuesday night. Just make sure that you keep the cake in a sealed container or large ziploc bag. (willwolf)
kind of pound-cakey...good, but not the pound cake i miss. *sigh* (lindsayloo)
really good. I topped it with a very syrupy raspberry wine, powdered sugar and fresh raspberries, blueberries and strawberries. It was very good, but kind of dried out by day three. (sb)
So, I knew I had to make this when I saw it. Especially because the omni bf loves poundcake. I wasn't expecting a whole lot when I made it - it seems to have the right ingredients to work, but I've had trouble making vegan loaf cakes, so I just kind of waited to see. Well, it has turned out *perfect* every time. It's rich but not dense, and adding the orange/lemon zest definitely adds a nice touch. The first time i added chocolate chips, the second I didn't (not necessary). If this were by any stretch of the imagination healthy, I would live on it. (fb)
Not my favourite. It tasted okay...not very sweet considering the amount of sugar in the cake. It was super dense, but not in the way a pound cake is supposed to be. I am not sure if I used too much silken tofu or something, but it was just too heavy for my liking. Still, it was eatable enough. (dannibazaar)
amazing. Topped with raspberry sauce = HEAVEN. (Disclaimer: I have never had non-vegan pound cake, so I can't compare, but I just know that this recipe rules.) It's so moist & flavorful, yet not dense. Definitely better the next day, too, so make it the night before. (jessacita)
Was digging on the taste and texture. It's so light and super moist it feels like it melts in your mouth. It took me a lot longer than the 65 minutes for it to bake but it ended up setting nicely. (intheend)
Backyard BBQ Sauce -
ommm nom nom nom nom. So good. I only had diced (not crushed) tomatoes, so it was super chunky and I had to blend it with my stick blender. I followed the exact recipe and I probably wouldn't change anything except perhaps more smoke because I like it. I'm gonna use it for ribz. Yay!
Great! I think I added a lot more salt because I used it in a calzone, and skipped the pepper. I had no idea what I'd do with the leftovers, but I just mixed it with diced tomatoes and ate it as is. Yum.
I'm going to review a shitload of things I've made:
Autumn Latkes: These are really tasty! I have only made them once, but they have a really nice, earthy flavor. Make sure you fry them all the way, because they get soggy quickly if you don't!
Potato Latkes: Delicious. See Autumn Latke review for further info. Served them with horseradish dill sour cream.
Acorn squash & black bean empanadas: These were a success. A bit fussy and labor intensive if you're not used to rolling shit in a pastry crust type deal, but well worth the time to do so. I brought some to work and my coworker, who claimed to dislike squash, tore these up. My carnivorous dad ate these too. Don't skimp on the hot sauce!
Creole Stuffed Peppers: Good recipe. I've had better stuffed peppers in my life, but I liked this version. The thyme seemed a little heavy for my taste, so I'll probably cut down on it next time I make them. Or I'll just used dried thyme instead of fresh.
Creamy Kalamata Spread: For serious olive lovers only! Definitely a nice little treat. I think I ate this entire recipe with my roommate during a night of heavy boozin'.
Guacamole: Good recipe, but not the best I've had. I think guac usually comes out of preferences. I like mine a bit spicier, and with less garlic.
Blue Flannel Hash: Didn't use blue potatoes, but some mixed fingerling potatoes. Good stuff!
Banana Nut Waffles: Good waffle recipe. I just need a better waffle maker. Mine always come out rubbery and soft instead of crisp and delicious.
Potato Mushroom Blintzes: Made this a while ago, and remember liking it. haven't made it in a while. I definitely served it over some quinoa.
Caesar Salad: Holy banana pancake batman! I made this for thanksgiving and it was a raging hit. I couldn't believe how delicious the dressing was... AND THOSE CROUTONS! YUM! Fantastic salad recipe.
Corn & Edamame Salad: Good recipe. I love anything with sesame seeds, though. I think the dressing could use a bit of tweaking though.
Roasted Fennel & Hazelnut Salad w/ Shallot Dressing: This dressing is worth its weight in gold. I made it for xmas, and my friends DEVOURED it. I can't wait until winter, to make this one again. Seriously unbelievable.
Maple Mustard Dressing: This is a pretty good dressing. I make it from time to time, when I'm not in the mood to cook anything. Great on a spinach salad with cranberries!
Miso Tahini dressing: Yum!
Beanball Sub: These just fell apart in the pan. They tasted good, but I ended making a scrambled bean'ball' sub instead.
BBQ Seitan and Coleslaw sandwich: Hell yes. BBQ and coleslaw, dripping with mayo. Sign me up! Good recipe and doesn't take long if you've got some seitan already made!
Baby Bok Choy w/ crispy shallots and sesame seeds: Great side. I make this any time I have an asian-type dinner. Anything topped with sesame seeds gets an A+ in my book!
Sauteed Collards: I love me some collards! This is quick and painless, and tasty too!
Mashed spiced sweet potatoes: These are a really nice side dish to accompany any holiday meal. It's a welcome change from the usual candied yams you always see at holiday suppers.
Soft Poppyseed Polenta: This is a good recipe. I'm not a huge fan of the texture of polenta most of the time, but this worked very well alongside my mediterranean meal.
Messy Rice: Used quinoa instead of rice, but it was delicious. Will definitely make this again!
Black Beans in chipotle adobo sauce: Holy shit. I double the peppers because I like it extremely spicy, but these are spicy enough as is! I've used this recipe in tamales, and enchiladas and all kinds of other stuff. Really awesome, and too easy not to make often!
Chile Cornmeal Crusted Tofu: I made these again, fried them this time, though. FUCKING AWESOME! I make these all the time. They are a great way to fool any tofu-hating omni into eating and ENJOYING tofu. great, great great recipe.
Basic Broiled Tofu: Okay, this is definitely a keeper! It's really simple, but oh so flavorful and QUICK. Great recipe, and a go-to when I'm in a 'healthy' mood.
Smokey Grilled Tempeh: This is a good recipe, but not as good as the hot sauce glazed tempeh.
Simple Seitan: This is my go-to seitan recipe and it comes out perfect every time. Love it!
Seitan Cutlets: These things are good. Nice and chewy, but I prefer the Simple Seitan recipe.
Chickpea Noodle Soup: I used noodles that soaked up all the liquid, but it tasted great hot off the stove! Comforting and tasty.
Fresh Corn Stock: Heck yes! I use this in EVERYTHING I cook over the summer. It is in constant rotatio and I'm so excited to have fresh corn back in stores for summer. YESSSS
Spicy Peanut & Eggplant Soup: Fatty, comforting and delicious. Fantastic on those cold winter days!
Creamy Tomato Soup: I made this with some grilled cheez sandwiches with jalapenos and sun dried tomatoes... and watched Clueless with a long-time friend. Really hit the spot! I added some fresh basil, and that really kicked it up a notch.
Southwestern corn pudding: Sweet, delicious. I would probably double the cilantro next time, because it really loses its flavor after being cooked. Or maybe just top it with some fresh cilantro. But this is good shit.
Asparagus Quiche w/ tomatoes & tarragon: I love tarragon and asparagus together; It's the perfect combination, and this quiche is really good. I think the tarragon is a touch overpowering, but it's creamy, soft, delicious and everything I was hoping for.
Sweet potato-pear tzimmes with pecans and raisins: Good recipe. I also added some green apple.
Almost all-american seitan pot pie: Comforting, delicious and everything I could ever dream of in a pot pie. So, dare I say, meaty... and just great. Solid recipe!
Cauliflour and mushroom potpie with black olive crust: Love this recipe, but the 'crust' is a tad salty. I've made it several times, and it's really, really good!
Black Eyed pea collard rolls: Quick and easy meal right here. Pretty good recipe for one of those long days when you don't want to spend all night in the kitchen.
Pineapple cashew quinoa stir fry: I used to make something very similar to this all the time. This version is really good too!
Spaghetti Squash Mexicana with tropical avocado salsa fresco: I made this extremely spicy and my roommate couldn't eat it. I haven't made it since, but I'll probably get around to making it, while following the recipe perfectly. The salsa is really good though!
Tomato & Eggplant stew w/ chickpeas: This is a seriously jammin' dish. I served it over the poppyseed polenta and it was just PERFECT. Stop what you're doing and try this one out!
Pasta Della California: I think this is a pretty good starting recipe. I think I could probably trick it out and make it more to my liking. Avocado needs to be in pasta more often.
Pasta E Fagioli: Simple recipe. Nice, clean flavors. I've made it a couple times... quick and easy dinner.
Lasagna Marinara w/ spinach: This needed more sauce for me, and I didn't even really like it until the next day. I think pasta sauces should be cooked all day, not just in thirty minutes. That being said, the leftovers for this were great!
Green Pea and Lemon Risotto w/ roasted red peppers: I liked the lemony flavor of the risotto. I cut the peas in half because my roommate hates them. I hate making risotto, because it's time consuming so I don't know if I'd make this again.
Udon with shiitake mushrooms and kale in miso broth: Hell yes! This is so insanely delicious. I make this any time I make sushi at home.
Mustard Sauce: This sauce rules. Fuck the haters. I use a really sharp tasting dijon, and it really cleas the sinuses!!
Marinara Sauce: Simple, but needs to be cooked longer. It's also really awesome if you use freshly picked tomatoes, roast them in the oven and triple the cooking time in the pan. Bombbbbbb
Tofu Ricotta: great recipe, and quite versatile!
Cashew Ricotta: Quick, rich and tasty!
Sour Cilantro Cream: Tangy and delicious, this sauce will really liven up any texmex creation you're cooking!
Salsa Verde: I've made this using fresh tomatillos and canned. Fresh is better, but canned is also really good if you're in a pinch.
Mushroom Gravy: This is a decent recipe. I've had better, but it was easy. Can't complain too much about that
Pumpkin Cranberry Scones: The batter for these was sticky for me, but I just went with it and they turned out perfect! I am so glad I didn't add any more flour.
Cranberry orange bread: Really delicious, especially during cold winter nights
lower-fat banana bread: Good recipe! Delicious with some melted earth balance. Added some chocolate chips and have used different nuts. Great!
Lost coconut custard pie: I want to make love to Isa for this recipe.
Holy shit, that took a long time.
Great reviews sb! I was wondering if the beanballs would hold together, now I won't bother with them.
What seitan did you use for the bbq seitan & coleslaw sandwiches? I think I need to make those
i wish i lived in sb's house. i would eat all the foods forever. :)>>>
What seitan did you use for the bbq seitan & coleslaw sandwiches? I think I need to make those
I used the simple seitan recipe. It's my go-to.
Banana nut waffles
These are ok. I like to think I have a kick ass waffle iron, but these came out chewy and not very crispy. I'd rather make banana pancakes...
Prospect Park Potato Salad
I made a quarter batch of this and added fresh dill in addition to the dried. It was pretty good, though I ended up adding a bit more mayonnaise (maybe a total of 1.5x what the recipe states) because I like my potato salad creamier. I didn't grate the carrots, just chopped them 'cause I'm lazy. Still good. But not my absolute favorite potato salad recipe, just glad I tried it.
Midsummer corn chowder with basil, tomato, and fennel
Oh, tasty. It's definitely more of a vegetabley chowder than creamy, but still good. I like the faint licorice flavor the fennel gives it (and I hate licorice), and I think Thai basil goes well with it (what I used). I pureed more of the soup than it said to, just because I like it smoother. Overall a sweet, refreshing soup.
Fresh corn stock
I like that I can make this from the casualties of the previous recipe. It's kind of unclear in the directions though - it seems to say that you simmer the stock uncovered, but you lose a lot of liquid this way. I had it mostly covered, and I still lost enough liquid that I had to add more water. And it still didn't yield 5 cups. ?
My bean balls fell apart too.
Loved the snobby joes.
I forgot to say that when I made the chickpea cutlets, I made them pretty thin and baked them. I loved how they got kinda crispy! I can see how these would be so good slightly blackened on a stovetop grill.
snobby joes- I added a lot of things...a few more spices, celery, only a little onion, homemade bbq sauce instead of maple syrup, and 2 chipotles. Super good!
Vietnamese seitan baguette with savory broth dip
I made this following SB's recommendation to use up my funky results of the seitan cutlets! I have never been a sandwich person and this is probably only like the third one I've made in a year.. but it was really good! I used a silken lime sauce I had in the fridge in place of the mayo 'cause I don't like it, and added a little sliced red cabbage instead of onions (don't like them either). I loved the broth- except I scaled the recipe to make one just for me, and accidentally kept the original amount of ginger so it was SPICY hotness but I love spicy hotness and ginger anyway so it was cool. I used a lot of cucumber to balance the flavors.