roguen's Reviews
6 recipes reviewed. Showing 1 to 6Sort by: Book Title 
| Date | Rating | Recipe Title
Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
By Isa Chandra Moskowitz
Da Capo Press - 2005
I made this dish intending to have leftovers for lunch the next day. Silly me. I had to make another batch.
Make sure to use string beans instead of regular green beans (which I initially did). Regular green beans will just shrivel up under that long hot oven heat.
useful (1)
One would think that the ubiquitous pancake would be the simplest dish to make, not necessarily so, especially when dealing with veganizing. There are so many preferences of texture, size, taste, and color. How is one to make a satisfying brunch?!
This recipe has provided me with the best vegan option thus far. Personally, I prefer my pancakes on the thinner side and slightly sweet; and I found it in this recipe! Isa gives you plenty of tips on how to make adjustments though.
Next time, I'll try experimenting with changing the extract flavor. Maybe almond...yum!
useful (1)
Fast. simple. effective. Excellent as a side dish or on sandwiches.
useful (0)
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
I was sooo looking forward to this recipe but couldn't even stomach the smell in the blender. It smelled like a mix between Velveeta and Kraft cheese. Maybe this is because I used almond milk instead of soy milk. But I think it has more to do with the nutritional yeast, which has a very distinct odor and taste.
useful (0)
Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
This recipe is light yet packed with tropical flavor and nutrition. Plus, it only takes about 15 minutes to make! I didn't have scallions on-hand so I substituted it with red onions and shallots, still coming out lovely.
Try it. You won't be disappointed.
useful (2)
I'm a bit hesitant about recommending this dish. For me, it was an odd medley of flavors that, reluctantly, came together at the end. The dill, lemon, and cumin lends a fresh spring flavor and the chickpeas and garam marsala gives depth. Alone, I didn't like the dish. However, to the dismay of Isa, I loved it paired with grilled salmon.
I'll likely make this again but not anytime soon. The recipe takes over an hour, like most in this book.
Just note that if you're using brown Basmati rice, double the amount of liquid since brown rice takes much longer to cook than white.
useful (0)