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Quintess' Radiant Health/Inner Wealth

So, since one of our fellow VWers has created her own awesome cookbook, I think we should dedicate a cookbook thread to it.  Whoever has ordered this book or tested recipes prior to the book's publication should contribute and maybe it will persuade others to order it and make quintess lots of $$$  ;D

So far, I've made:

Creamy Potato Leek Soup with Caramelized Scallions:  delicious!  Very smooth, great flavor, hearty but not heavy.  Wonderful with some homemade tofu sour cream drizzled in as a garnish!

Whole Multigrain Bread:  the best whole wheat bread I've ever made.  It rises great, has a nice texture, very healthy, and just plain tasty!  I would get the book just for this recipe!

Grandma's Apple Crisp:  mmmm....I love apple crisp!  I added some more margarine and about a 1/2 cup of rolled oats to the "crumb" mixture.  Was very yummy!

Note from editor: The compilation of reviews for RHIW can be found on page 2 of this thread: Official review for Radiant Health Inner Wealth

Mom commented that she never heard of using garlic in guac before and loved it.

Really? I didn't know that guac was ever made without garlic?  ???


Yeah, I can't imagine NOT using garlic in guac!

Glad the taters worked out, Tweety!

p.s. I won't tell Joe you used cumin in "his" guac.


Some recipes for guac don't use garlic, but guess mom's always used those.

Please don't tell Joe on me Tess!  We haven't had cilantro in the stores here lately.  It's frustrating.  I almost bought a plant, but am not ready for an herb garden.

I added added some sun dried tomatoes, kalamata olives, and more olive oil the hummus and it's now fantastic. 


Banana muffins to write home about

-good, basic recipe. I was planning on making the topping, but I couldn't find my molasses. The flavor and texture are both really good, and they rose well. I don't think I changed anything, except I didn't use separate bowls for the wet and dry. I bet the oil could be replaced with applesauce? I dunno, we liked them.


I've made a lot of stuff from this book, but this week I made:
Zen rice with seaweed gomasio:
I would have never thought something this simple would be so good! I loved the combination of flavors in this and could eat it every day as it is very easy to make as well. My bf said he loved it too and wants to make it a staple for our dinners. Yes!

Ginger Magic Dressing:
Wow, this is incredible! I could put this on everything. Today I had it on a salad, but I think I'll use it in a veggie wrap tomorrow. It really has a unique and delicious taste that I can tell will be addictive!!


I made the sugar cookies....for a class of 18 omni 3rd graders. They were a hit, and in fact, I was just called today and asked to bring in heart shaped sugar cookies for VDay. I'm doing it! It makes SOOOOO many. I was really worried since it was for a class of kids, but not one of them thought they tasted weird or anything.

thank you!


Thanks for reviewing the recipes, everyone! I really appreciate it.


here come my lastest and greatest.....

green chili and tomatillo tamales . OMG I love these! DR was eating leftovers and making "yum" sounds as she ate. i woke up thinking about eating these. pretty easy to make, i added about 1/2 c water to the mix to help it come together more (it was still a little crumbly) but after steaming they were moist and together. 5 stars! also, i didn't add the chilis and they were still very flavorful.

blackbean, cilantro, and apricot salad: both DR and LF love this. LF said it was "the best salad she ever had" and that is "tasted like heaven." she was talking about this this morning. i added a BIG can of blackbeans, forgot the corn (i put it in a cup to defrost and...oops!) and it was excellent. i will be making more of this soon.

Leek and potato soup with shallots: i put this in my vitamix to blend it, thus forgetting that is a no no with potatoes and the soup went gummy - yuck! i'll have to try again later. on a good note, the crispy shallots were EXCELLENT!!

lo fat lo mein: fast and tasty. used organic ww odon noddles. i would make this with half the noodles and more veggies in the future. the flavor of the sauce is very nice. recipe was pretty easy to toss together. i used some mixed mushrooms (what i had). great leftovers.

ginger magic dressing: put this on a salad. heaven. a very flavorful dressing compared to "store stuff." i've been eating more salads/raw veggies and think this will become a staple in my fridge. it has a lot of good stuff in it for you and a deep flavor that develops with time.

delectable lowfat egg rolls: fun and easy to make and eat. i winged things a bit for the filling and thought it tasted a little off. i should try making it the *right way* lol but the idea of using phyllo for something like this is awesome.

chunky ginger-pineapple sweet and sour sauce: i didn't care for this. i'm not sure what it was, but it was a bit spicy-sweet vs. savory sweet like i was thinking. LF and DR liked it enough to eat it but i think we still have some in the fridge.

this is the recently made stuff... i've made and (i think?) reviewed a lot of the other things i've made already. this book is an excellent collection of quirky and flavorful recipes that show that eating vegan isn't boring or everyday. i've never had a book like this were i LOVE LOVE LOVE most things i've tried. tess, you are on to something here! maybe it is all that citrus juice!


thanks BP!!


Has anyone made the Low-Fat Eggrolls with rice papers?  The book says they take a while longer to brown, but they've been in there for 25 minutes and haven't even started to brown.  Thanks. 


They never fully brown, lbarte. Rice wraps are a little funny that way. If the edges look a little crisp you can take them out.


Ok.  Thanks.  I cooked them for about 35 minutes.  The cabage inside browned but the wraps did not.  I'll make note of that in my book.  This has been my first flop out of your book, but my daugter ate several anyways.  I'll try them again sometime.  I'm determined to get some of that fried springroll taste without actually frying them.  Thanks. 


I haven't looked at this recipe with spring roll wraps, but mine usually brown somewhat in the oven. They definitely become golden on the edges, and around the top/bottom. After 35 minutes, I imagine yours were very crispy! I usually just do like 20 mins. at 425.


I guess I need to compile a list of recipes that I've actually tried, but I thought I'd mention that my daugter HATES kale.  She wouldn't even eat the kale chips.  She was begging me to make the blackeyed peas with kale again today.  That says something.  I'll have to cook up a huge batch of just the bean part and freeze it for easy preparation. 


The peanut sauce: ha, this is THE peanut sauce. lots of flavors in this one and some nice healthy additions like molasses. i did about 1 tb sriracha (i'm not a spice baby) and thought it was a touch too much sugar. i'll cut the sugar down next time but--even a little sweet-- this is a fine sauce! very good with veg, tofu and some brown rice.


Rosemary white beans with artichokes and sun dried tomatoes
This was tasty and filling.  I never would have come up with this combination, but I loved it!  I added some kale for additional yums.  I added the leftovers to tomato soup the next day.  That was really good too!

Chicky baby seasoning
I'm obsessed with this seasoning.  I've been adding it to everything.  It's amazing how much flavor it adds.

Lemon tempeh burgers
I love tempeh, so I wasn't surprised at how good this was.  I baked them instead of pan frying them, cut them into slices and put in a whole wheat wrap.  Yum. 

Black-eyed Peas with Kale
This was wonderfully simple and delicious!  Chicky Baby definitely makes this amazing. 

Lowfat basil-garlic linguine
This is perfect for a weeknight dinner.  I loved the spicy raw garlic and fresh basil.  I'm pretty sure I added more than 1/4 cup basil.

Beer battered tofish with tartar sauce
I made this awhile ago, but forgot about it.  So good!  The batter was really tasty and crispy.  As suggested, I used the remaining batter for onion rings.  The only thing missing was malt vinegar.  I don't fry a lot, but I'll make this again (with malt vinegar).

Chocolate bliss pie
This tasted really good, but for some reason, it never really set.  I ate it like pudding though.  I'd like to make it again to see if I have more success.

Wholegrain and flax banana bread
This is some good banana bread.  I was a little skeptical of the ww flour and cornmeal, but it worked.  It was dense, but not dry. 


oh, the wholegrain and flax banana bread is YUMMERS!!!


The Whole Grain and Flax Banana Bread is pretty good. Tastes like a banana/cornbread. It's more nutritionally packed than many banana breads.The lower fat banana bread in Veganomicon is still my favorite. It tastes more banana-y and uses a little less sugar.

I should have noted that I chose the gluten-free flour option in this recipe. This produced a more grainy bread that was still quite flavorful. I like the flax seed in the recipe which gives it a slightly nutty flavor with an Omega-3 boost.


Needing to use up two heads of cabbage from the CSA, I used one to make Chili Ginger Cabbage.  I was an interesting mix of lime, chili,. ginger,  and crunchy cabbage which made a delish sidedish to accompany a veggie burger for a lunch work.  I used Thai chili's and loved it! ;)b


We made the Whole Grain and Flax Banana Bread today.  It is very good, but not quite like any banana bread I've had before.  I guess the best way to describe it is to say it is more bread like and less cake like.  I don't think it tastes at all like cornbread, but the cornmeal gives it a bit of a crunch.  My daughter is devouring it.  I did reduce the nutmeg and next time will leave it out.  I'm just not a nutmeg fan. 

We also made the Low Fat Lo Mein.  I substituted the vegetables a bit to fit what I had and what my daughter likes.  It was very, very good.  She has been eating it all day and requested multiple times for me to make it again.  I did omit the ginger, because I haven't like it in any recipe except cookies. 

Now that I have prepared quite a few of Tess's recipes, I'm finding that I reduce or omit the ginger and nutmeg.  I guess I just don't like those flavors.  I'm just mentioning it so that if there is another ginger hater out their like me, he would know the recipes can still be used with very tasty results. 



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