Posted by Allychristine on Nov 06, 2009 · Member since Dec 2007 · 15438 posts
Posted by 13bb on Sep 12, 2010 · Member since Jan 2007 · 145 posts
Vegan Dad:
Breakfast sausages- we liked these a lot. i just browned them in a pan using some oil before serving and they were great with breakfast. will make again.
Lunch meat - loved this!! i actually could not get this to slice very thin (probably my crappy knives) so it was useless for sandwiches ( a big slab of this on a sandwich is kind of gross… ).. but i love this just as seitan. i used pinto beans (cause i love them), and an entire 14oz can, and it is so so good. it doesn't really taste that bean-y, but there is definitely a hint of pinto bean, which is fabulous. i just kept chowing down on bits of this throughout the week and then used it in the jambalaya recipe from V'con. they tasted so good once browned for that recipe. i agree with others that they could use a little more spice (i did omit the fennel though), but i will likely be using this in recipes, so it doesn't really matter. i liked the texture (firmer) and flavor of this better than than the steamed red seitan from viva vegan. the loaf looked beautiful when i took it out of the oven, i was so happy :) I rotated the loaf 90 degrees every 15mins while in the steamer and oven to make sure it would cook thoroughly and evenly, and it came out perfect.
Crispy Cajun chickpea cakes - i didn't like these because they tasted very strongly of canned chickpeas (i don't like the flavor of chickpeas- but i cook them in recipes that conceal the flavor). i added some jalepeno peppers to the saute and they were quite spicy, but that awful chickpea flavor was still there. with another kind of bean, i think that these would be good but not amazing. also, i baked these, which took such a long time that i ended up putting them on broil.
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Posted by 13bb on Sep 18, 2010 · Member since Jan 2007 · 145 posts
FatFree Vegan:
Curried Eggplant, Lentil, and Quinoa Burgers with Onion-Pepper Relish - these are AMAZING!! definitely one of my new favorites... something i will make again and again. Eggplant and lentils are two of my favorite foods and these burgers have delicious indian spices. I brushed the eggplant halves generously with olive oil before roasting. I roasted the eggplant and cooked my brown lentils a day ahead of time so it was easy to make this after work. I also processed the onion in the food processor. I didn't make the relish. I served them on pita bread with hummus and with Allychristine's spicy dipping sauce (http://vegweb.com/index.php?topic=32403.0) which was fantastic. I processed some oats to flour and used that for the quinoa flakes, and after forming them to patties i just sprayed them with baking spray and baked them so I wouldn't have to do anything on the stove. I will make/serve them exactly the same next time.
Mushroom-Barley Soup with Cannellini Beans and Cabbage - this was good, i wasn't blown away by it and i don't think i'll make it again, but it was hearty and satisfying. i didn't have cabbage so i used green beans, and it would have been better with the cabbage.
Chocolate-Orange Cake - i thought this was awful. i was intrigued and then it said "Best fat-free cake ever!" so I was excited and made it. I glossed over the "fat-free" bit and it is an important qualifier of that assertion. the texture was okay but the flavor was completely off. Cakes need fat. Lesson learned.
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Posted by Allychristine on Sep 18, 2010 · Member since Dec 2007 · 15438 posts
Curried Eggplant, Lentil, and Quinoa Burgers with Onion-Pepper Relish - these are AMAZING!! definitely one of my new favorites... something i will make again and again. Eggplant and lentils are two of my favorite foods and these burgers have delicious indian spices. I brushed the eggplant halves generously with olive oil before roasting. I roasted the eggplant and cooked my brown lentils a day ahead of time so it was easy to make this after work. I also processed the onion in the food processor. I didn't make the relish. I served them on pita bread with hummus and with Allychristine's spicy dipping sauce (http://vegweb.com/index.php?topic=32403.0) which was fantastic. I processed some oats to flour and used that for the quinoa flakes, and after forming them to patties i just sprayed them with baking spray and baked them so I wouldn't have to do anything on the stove. I will make/serve them exactly the same next time.
Thank you! You're always great with reviews.
I think I've made some successful cakes with applesauce for fat. I'm not completely sure that I've completely subbed in a cake, but I know I've never tried yogurt. Hmmm.
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Posted by Tweety on Sep 27, 2010 · Member since Jan 2003 · 3135 posts
I rarely use a blog or online site for recipes, which is weird because there are tons of free vegan recipes out there. But a friend sent me this: http://nourishnetwork.com/2010/09/08/vegan-tempeh-fajitas/ and it was really good. I thought it was too much oil so I cut back on the oil. I used yellow onion instead of red, and jalapeno instead of cayenne. After I made it I realized it called for two packs of tempeh and I only used one....duh...I did not marinate for two to 12 hours, only 20 minutes (living on the wild side I am) and it was quite good.
I also mixed an avacodo with salsa and put it the tortilla.
Posted by shelloid on Oct 18, 2010 · Member since Nov 2006 · 4427 posts
BBQ Seitan Ribz (Fatfreevegan) So I made these again today and finished them on my brand spanking new BBQ -they were great!! When I made them before cooked wholly in the oven they weren't chewy or crispy or anything, but finished on the BBQ made the BBQ sauce cook into them and allowed them to crisp up. The only problem I had was they were thicker than I wanted - I made a half batch in a small pan - unsure of the dimensions. If they had been thinner they would have been amazing. They'll definitely be on the menu for future BBQs.
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Posted by veggydog on Nov 24, 2010 · Member since Sep 2006 · 1196 posts
I cooked them in my slow cooker rather than following his cooking method. Preheating Pyrex in the oven and then pouring liquid into it sounded far too scary. They're pretty good, although they could stand to be firmer; I think baking them a little would help with this. He tells you to store them in the cooking liquid, which also contributes to the lack of firmness, I think (I have to squeeze them like tofu before using).
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Posted by Allychristine on Nov 24, 2010 · Member since Dec 2007 · 15438 posts
I cooked them in my slow cooker rather than following his cooking method. Preheating Pyrex in the oven and then pouring liquid into it sounded far too scary. They're pretty good, although they could stand to be firmer; I think baking them a little would help with this. He tells you to store them in the cooking liquid, which also contributes to the lack of firmness, I think (I have to squeeze them like tofu before using).
I was looking at that yesterday. It has like 1/4 cup pepper in the ingredients? Did you add that much? I like pepper..but...
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Posted by veggydog on Nov 24, 2010 · Member since Sep 2006 · 1196 posts
I cooked them in my slow cooker rather than following his cooking method. Preheating Pyrex in the oven and then pouring liquid into it sounded far too scary. They're pretty good, although they could stand to be firmer; I think baking them a little would help with this. He tells you to store them in the cooking liquid, which also contributes to the lack of firmness, I think (I have to squeeze them like tofu before using).
I was looking at that yesterday. It has like 1/4 cup pepper in the ingredients? Did you add that much? I like pepper..but...
Dear god, no! There's 1/4 cup soy sauce, but not pepper... Don't know what you were looking at.
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Posted by 13bb on Dec 19, 2010 · Member since Jan 2007 · 145 posts
Fat Free Vegan
Thanksgiving Meatless Loaf This recipe definitely has all the flavors of thanksgiving (it's delicious), but not all the textures so it's disappointing. It firmed up in the oven, but not as much as I would have liked. I wouldn't make this again.
Mushroom Gravy Great basic gravy. I didn't add the soymilk b/c I just had the vanilla kind. The sherry is really good in this and I will be adding that to a lot of my gravies from now on.
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Posted by Allychristine on Dec 19, 2010 · Member since Dec 2007 · 15438 posts
Thanks for reviving good ole blog review. She's been neglected lately.
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Posted by VegRunSki on Dec 27, 2010 · Member since Jan 2010 · 193 posts
These pies were delicious for a special meal. They were a bit more complicated than I would normally make for a dinner, but were actually pretty easy to put together, just time consuming. I used all potatoes and carrots instead of the other root veggies - it seemed easier, and I wasn't sure if we would like all the other stuff. I served the pies with cranberry sauce, which was delicious. I didn't make up all the mini pies, but it really seemed like I had way more filling than pastry. I froze the leftover filling - I think I might make some similar mini pies later with bread dough for the crust, for a lower fat version. We used some of the leftover pastry to make breakfast pies filled with scrambled tofu, veggie bacon, and hash browns.
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Posted by faunablues on Mar 23, 2011 · Member since Aug 2003 · 9655 posts
Vegan Dad Croissants, Pain au Chocolat Short story: delicious. Long story: I've never made pastry-type dough before, so I didn't know what consistency it should be. It turns out that my dough was probably too wet (though I weighed/measured everything right), because it was always sticking a bit to the plastic wrap. For the final rolling, I decided to switch to wax paper (since that usually works better for me for crusts and pizza dough and stuff), and it stuck WORSE. So I had to scrape it off as I removed it. So the croissants & pains weren't as smooth as they could have been on the outside, but the lamination itself didn't seem to be affected (very flaky & TASTY).
I used all EB sticks. But now I kinda know what he means about the taste - the "buttery" flavor is a lot stronger. I don't mind it too much, not enough to get a tub o spectrum shortening next time.
One thing I did differently (but not really) was the double-lamination as he mentioned in a later post. Way faster.
Also, I left the stuff in the oven for the stated time, and they were a *wee* bit over done, but they don't taste like it or burnt or anything.
Tastiness-wise: tasty. Flaky, greasy, awesome croissant texture. And I'm a noob (and I suck with bread dough, I won't lie), so I didn't expect that.
All in all, I think that if I have the time I'd rather make this than buy premade puff pastry. It tastes better.
Lunchmeat: Pretty good, kind of plain. It sure is cheaper than storebought stuff though... I think that the baking time is too long, since after an hour mine was fairly crispy. It sliced easily, but I couldn't get it as thin as he pictured.
"Turkey" lunchmeat: I baked this for only 20 minutes because of the dryness of the lunchmeat stuff from before. It worked out pretty well. This overall has more moisture than that recipe (probably for that reason, at least), and it has a general chickeny flavor. I left out the turmeric because there was already some in my "chicken seasoning" stuff; otherwise I think it would have been too yellow. I like this better than the plain lunchmeat, both for texture and flavor.
Breakfast sausages: I made the little ones (recipe yields 25 or something this way), and I think I like that better than the big sausages (like in VB). These had a good flavor, mildly reminiscent of "real" American sausage, but I think the flavor is mild enough that it can be pretty versatile. Will probably make again.
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Posted by ~treehugginghip... on Mar 27, 2011 · Member since Sep 2007 · 3036 posts
I was perusing the Meet the Shannons blog and was so excited to find that she was veganizing all the recipes in the Betty Crocker cookbook. That kind of stuff just makes me way too happy. :D I looked down the list and one particular recipe, white chili, based on her own review of it, sounded perfect for dinner.
I followed the recipe exactly the only difference is that I did not have lemon pepper so I just added pepper. It was horrible. I actually hated it which as far as food goes doesn't happen very often. I was angry that I had wasted so much food because in my opinion it was inedible. I had my husband taste it and he didn't like it either but was less emphatic about it. It tasted very weird...sour, salty and gross. I tried to think of things that may take away/mask the sour/ salty flavor. I added tomatoes, coconut milk and peanut butter...I know very weird but there was no way I was going to let that much food go to waste. It was now "different" but definitely edible. My husband liked it better the next day for lunch. I will not make this again.
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Posted by Allychristine on Mar 27, 2011 · Member since Dec 2007 · 15438 posts
so sad when that happens!
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Posted by amymylove on Mar 27, 2011 · Member since Apr 2009 · 5266 posts
so sad when that happens!
true dat!
0 likes
Posted by jkl on Mar 27, 2011 · Member since Dec 2002 · 900 posts
Also known as Bon Chi Chi, this is tofu and asparagus over vermicelli with a sesame dressing. The title calls it a salad but we serve it hot. You can't tell from the link but it was excerpted from the ayurvedic cookbook "Heaven's Banquet" by Miriam Hospodar. Not low-fat, but completely delicious. Definitely try it when fresh asparagus are in season, and don't skip the cilantro.
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Posted by jkl on Mar 27, 2011 · Member since Dec 2002 · 900 posts
These sandwiches are filled with a pate made from cooked lentils, ground walnuts, spices and chopped spinach. They were suggested as supper for a kids Halloween party--hence the name. Do not skip the vegenaise and jarred roasted red pepper topping. The pate is delicious. I've tried using other nuts but walnuts give the most flavor. Also, my kids have grown to accept/like this but at first did not like it as much as my husband and I.
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Posted by VeganRun on Apr 06, 2011 · Member since Nov 2009 · 2111 posts
Fat Free Vegan
Barbecued Seitan Ribs I LOVE this recipe. It's so quick and simple. I like to use the BBQ sauce from Vegan Table. I've never actually finished cooking these on an actual grill--I always just bake them more. However, I do turn on the broiler at the end of cooking to get the edges crispy and crunchy. Yummmm.
Mimi tofu crustless quiches I don't know if I was just expecting too much, but I was kind of disappointed with these. They seemed like too much work (and cleaning! I hate cleaning muffin tins!) for not that much pay off. I didn't think they were really exploding with flavor, and they weren't very cute (half the reason I wanted to make them). I think I'll just make a full sized quiche next time.
Smoky Refried Bean Soup This was delicious, but incredibly thick. I'll water it down a bit more next time, so it actually feels like a soup. But very yummy.
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Posted by amymylove on Apr 06, 2011 · Member since Apr 2009 · 5266 posts
Vegan Dad:
Breakfast sausages- we liked these a lot. i just browned them in a pan using some oil before serving and they were great with breakfast. will make again.
Lunch meat - loved this!! i actually could not get this to slice very thin (probably my crappy knives) so it was useless for sandwiches ( a big slab of this on a sandwich is kind of gross… ).. but i love this just as seitan. i used pinto beans (cause i love them), and an entire 14oz can, and it is so so good. it doesn't really taste that bean-y, but there is definitely a hint of pinto bean, which is fabulous. i just kept chowing down on bits of this throughout the week and then used it in the jambalaya recipe from V'con. they tasted so good once browned for that recipe. i agree with others that they could use a little more spice (i did omit the fennel though), but i will likely be using this in recipes, so it doesn't really matter. i liked the texture (firmer) and flavor of this better than than the steamed red seitan from viva vegan. the loaf looked beautiful when i took it out of the oven, i was so happy :) I rotated the loaf 90 degrees every 15mins while in the steamer and oven to make sure it would cook thoroughly and evenly, and it came out perfect.
Crispy Cajun chickpea cakes - i didn't like these because they tasted very strongly of canned chickpeas (i don't like the flavor of chickpeas- but i cook them in recipes that conceal the flavor). i added some jalepeno peppers to the saute and they were quite spicy, but that awful chickpea flavor was still there. with another kind of bean, i think that these would be good but not amazing. also, i baked these, which took such a long time that i ended up putting them on broil.
FatFree Vegan:
Curried Eggplant, Lentil, and Quinoa Burgers with Onion-Pepper Relish - these are AMAZING!! definitely one of my new favorites... something i will make again and again. Eggplant and lentils are two of my favorite foods and these burgers have delicious indian spices. I brushed the eggplant halves generously with olive oil before roasting. I roasted the eggplant and cooked my brown lentils a day ahead of time so it was easy to make this after work. I also processed the onion in the food processor. I didn't make the relish. I served them on pita bread with hummus and with Allychristine's spicy dipping sauce (http://vegweb.com/index.php?topic=32403.0) which was fantastic. I processed some oats to flour and used that for the quinoa flakes, and after forming them to patties i just sprayed them with baking spray and baked them so I wouldn't have to do anything on the stove. I will make/serve them exactly the same next time.
Mushroom-Barley Soup with Cannellini Beans and Cabbage - this was good, i wasn't blown away by it and i don't think i'll make it again, but it was hearty and satisfying. i didn't have cabbage so i used green beans, and it would have been better with the cabbage.
Chocolate-Orange Cake - i thought this was awful. i was intrigued and then it said "Best fat-free cake ever!" so I was excited and made it. I glossed over the "fat-free" bit and it is an important qualifier of that assertion. the texture was okay but the flavor was completely off. Cakes need fat. Lesson learned.
Curried Eggplant, Lentil, and Quinoa Burgers with Onion-Pepper Relish - these are AMAZING!! definitely one of my new favorites... something i will make again and again. Eggplant and lentils are two of my favorite foods and these burgers have delicious indian spices. I brushed the eggplant halves generously with olive oil before roasting. I roasted the eggplant and cooked my brown lentils a day ahead of time so it was easy to make this after work. I also processed the onion in the food processor. I didn't make the relish. I served them on pita bread with hummus and with Allychristine's spicy dipping sauce (http://vegweb.com/index.php?topic=32403.0) which was fantastic. I processed some oats to flour and used that for the quinoa flakes, and after forming them to patties i just sprayed them with baking spray and baked them so I wouldn't have to do anything on the stove. I will make/serve them exactly the same next time.
Thank you! You're always great with reviews.
I think I've made some successful cakes with applesauce for fat. I'm not completely sure that I've completely subbed in a cake, but I know I've never tried yogurt. Hmmm.
I rarely use a blog or online site for recipes, which is weird because there are tons of free vegan recipes out there. But a friend sent me this: http://nourishnetwork.com/2010/09/08/vegan-tempeh-fajitas/ and it was really good. I thought it was too much oil so I cut back on the oil. I used yellow onion instead of red, and jalapeno instead of cayenne. After I made it I realized it called for two packs of tempeh and I only used one....duh...I did not marinate for two to 12 hours, only 20 minutes (living on the wild side I am) and it was quite good.
I also mixed an avacodo with salsa and put it the tortilla.
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs041.snc4/34417_1451467765513_1197836956_31055281_7761558_n.jpg
Green Tea Coconut Rice from Vegan Loser
This is very flavorful, creamy and sooooo good! Make sure that you either use very good quality, strong green tea or use a lot of it because as she says, the coconut flavor will overpower the green tea flavor.
http://pjpriest.tumblr.com/post/587541632/ginger-lemon-tempeh-with-green-tea-coconut-rice
BBQ Seitan Ribz (Fatfreevegan)
So I made these again today and finished them on my brand spanking new BBQ -they were great!!
When I made them before cooked wholly in the oven they weren't chewy or crispy or anything, but finished on the BBQ made the BBQ sauce cook into them and allowed them to crisp up. The only problem I had was they were thicker than I wanted - I made a half batch in a small pan - unsure of the dimensions. If they had been thinner they would have been amazing.
They'll definitely be on the menu for future BBQs.
Chicken-y Seitan Cutlets (Our Veggie Kitchen (formerly My Veggie Kitchen))
I cooked them in my slow cooker rather than following his cooking method. Preheating Pyrex in the oven and then pouring liquid into it sounded far too scary.
They're pretty good, although they could stand to be firmer; I think baking them a little would help with this. He tells you to store them in the cooking liquid, which also contributes to the lack of firmness, I think (I have to squeeze them like tofu before using).
Chicken-y Seitan Cutlets (Our Veggie Kitchen (formerly My Veggie Kitchen))
I cooked them in my slow cooker rather than following his cooking method. Preheating Pyrex in the oven and then pouring liquid into it sounded far too scary.
They're pretty good, although they could stand to be firmer; I think baking them a little would help with this. He tells you to store them in the cooking liquid, which also contributes to the lack of firmness, I think (I have to squeeze them like tofu before using).
I was looking at that yesterday. It has like 1/4 cup pepper in the ingredients? Did you add that much? I like pepper..but...
Chicken-y Seitan Cutlets (Our Veggie Kitchen (formerly My Veggie Kitchen))
I cooked them in my slow cooker rather than following his cooking method. Preheating Pyrex in the oven and then pouring liquid into it sounded far too scary.
They're pretty good, although they could stand to be firmer; I think baking them a little would help with this. He tells you to store them in the cooking liquid, which also contributes to the lack of firmness, I think (I have to squeeze them like tofu before using).
I was looking at that yesterday. It has like 1/4 cup pepper in the ingredients? Did you add that much? I like pepper..but...
Dear god, no! There's 1/4 cup soy sauce, but not pepper... Don't know what you were looking at.
Fat Free Vegan
Thanksgiving Meatless Loaf This recipe definitely has all the flavors of thanksgiving (it's delicious), but not all the textures so it's disappointing. It firmed up in the oven, but not as much as I would have liked. I wouldn't make this again.
Mushroom Gravy Great basic gravy. I didn't add the soymilk b/c I just had the vanilla kind. The sherry is really good in this and I will be adding that to a lot of my gravies from now on.
Thanks for reviving good ole blog review. She's been neglected lately.
Vegan Dad
Winter Vegetable Mini Pies
These pies were delicious for a special meal. They were a bit more complicated than I would normally make for a dinner, but were actually pretty easy to put together, just time consuming. I used all potatoes and carrots instead of the other root veggies - it seemed easier, and I wasn't sure if we would like all the other stuff. I served the pies with cranberry sauce, which was delicious. I didn't make up all the mini pies, but it really seemed like I had way more filling than pastry. I froze the leftover filling - I think I might make some similar mini pies later with bread dough for the crust, for a lower fat version. We used some of the leftover pastry to make breakfast pies filled with scrambled tofu, veggie bacon, and hash browns.
Vegan Dad
Croissants, Pain au Chocolat
Short story: delicious.
Long story:
I've never made pastry-type dough before, so I didn't know what consistency it should be. It turns out that my dough was probably too wet (though I weighed/measured everything right), because it was always sticking a bit to the plastic wrap. For the final rolling, I decided to switch to wax paper (since that usually works better for me for crusts and pizza dough and stuff), and it stuck WORSE. So I had to scrape it off as I removed it. So the croissants & pains weren't as smooth as they could have been on the outside, but the lamination itself didn't seem to be affected (very flaky & TASTY).
I used all EB sticks. But now I kinda know what he means about the taste - the "buttery" flavor is a lot stronger. I don't mind it too much, not enough to get a tub o spectrum shortening next time.
One thing I did differently (but not really) was the double-lamination as he mentioned in a later post. Way faster.
Also, I left the stuff in the oven for the stated time, and they were a *wee* bit over done, but they don't taste like it or burnt or anything.
Tastiness-wise: tasty. Flaky, greasy, awesome croissant texture. And I'm a noob (and I suck with bread dough, I won't lie), so I didn't expect that.
All in all, I think that if I have the time I'd rather make this than buy premade puff pastry. It tastes better.
Lunchmeat:
Pretty good, kind of plain. It sure is cheaper than storebought stuff though... I think that the baking time is too long, since after an hour mine was fairly crispy. It sliced easily, but I couldn't get it as thin as he pictured.
"Turkey" lunchmeat:
I baked this for only 20 minutes because of the dryness of the lunchmeat stuff from before. It worked out pretty well. This overall has more moisture than that recipe (probably for that reason, at least), and it has a general chickeny flavor. I left out the turmeric because there was already some in my "chicken seasoning" stuff; otherwise I think it would have been too yellow. I like this better than the plain lunchmeat, both for texture and flavor.
Breakfast sausages:
I made the little ones (recipe yields 25 or something this way), and I think I like that better than the big sausages (like in VB). These had a good flavor, mildly reminiscent of "real" American sausage, but I think the flavor is mild enough that it can be pretty versatile. Will probably make again.
I was perusing the Meet the Shannons blog and was so excited to find that she was veganizing all the recipes in the Betty Crocker cookbook. That kind of stuff just makes me way too happy. :D I looked down the list and one particular recipe, white chili, based on her own review of it, sounded perfect for dinner.
I followed the recipe exactly the only difference is that I did not have lemon pepper so I just added pepper. It was horrible. I actually hated it which as far as food goes doesn't happen very often. I was angry that I had wasted so much food because in my opinion it was inedible. I had my husband taste it and he didn't like it either but was less emphatic about it. It tasted very weird...sour, salty and gross. I tried to think of things that may take away/mask the sour/ salty flavor. I added tomatoes, coconut milk and peanut butter...I know very weird but there was no way I was going to let that much food go to waste. It was now "different" but definitely edible. My husband liked it better the next day for lunch. I will not make this again.
so sad when that happens!
so sad when that happens!
true dat!
From VT:
http://www.vegetariantimes.com/recipes/7740?section=
Also known as Bon Chi Chi, this is tofu and asparagus over vermicelli with a sesame dressing. The title calls it a salad but we serve it hot. You can't tell from the link but it was excerpted from the ayurvedic cookbook "Heaven's Banquet" by Miriam Hospodar. Not low-fat, but completely delicious. Definitely try it when fresh asparagus are in season, and don't skip the cilantro.
Another VT:
Creepy Finger Sandwiches:
http://www.vegetariantimes.com/recipes/10397?section=
These sandwiches are filled with a pate made from cooked lentils, ground walnuts, spices and chopped spinach. They were suggested as supper for a kids Halloween party--hence the name. Do not skip the vegenaise and jarred roasted red pepper topping. The pate is delicious. I've tried using other nuts but walnuts give the most flavor. Also, my kids have grown to accept/like this but at first did not like it as much as my husband and I.
Fat Free Vegan
Barbecued Seitan Ribs
I LOVE this recipe. It's so quick and simple. I like to use the BBQ sauce from Vegan Table. I've never actually finished cooking these on an actual grill--I always just bake them more. However, I do turn on the broiler at the end of cooking to get the edges crispy and crunchy. Yummmm.
Mimi tofu crustless quiches
I don't know if I was just expecting too much, but I was kind of disappointed with these. They seemed like too much work (and cleaning! I hate cleaning muffin tins!) for not that much pay off. I didn't think they were really exploding with flavor, and they weren't very cute (half the reason I wanted to make them). I think I'll just make a full sized quiche next time.
Smoky Refried Bean Soup
This was delicious, but incredibly thick. I'll water it down a bit more next time, so it actually feels like a soup. But very yummy.
i didn't enjoy the quiches either i remember :/
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