kfranzetta's Reviews
24 recipe(s) reviewed. Showing 1 to 24Sort by: Title 
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Website: My New Roots
This salad was absolutely delicious. I substituted garlic for the shallots and a mixture of pine nuts and walnuts for the hazelnuts, and it all worked perfectly. I served the salad over socca (another recipe featured on this blog), and it made for a delicious first course.
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This soup is so flavorful and delicious. I used a bag of frozen white corn in place of the three ears of fresh corn. This recipe is so easy. Because you puree everything in the end, you don't have to worry about chopping the onion or garlic up very small. I will definitely make this soup again. The cilantro cream is also delicious.
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This is a perfect summer salad. The recipe makes a lot--probably 5 or 6 entree-sized portions. I followed the recipe exactly. The salad seemed pretty onion-y. I might cut back the red onion when I make this in the future. I served it with the Happy Crackers, also from this website.
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This recipe was a little disappointing because I felt that the broth was lacking flavor. I cooked the two pounds of onions and spices for an hour and then let everything sit in the pot to cool for several hours. If I were to make this recipe again, I would first roast the onions and toast the spices. I also would add a little bit of Better than Bouillon to the water to add some depth to the flavor.
I served this with baby bok choy, mai fun noodles, steamed cauliflower, mushrooms, mung bean sprouts, and thai basil leaves. We individually garnished our bowls with sriracha and soy sauce.
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These pancakes were very tasty, but I don't know if they are worth the effort. The batter has to sit for 30 minutes between mixing and cooking, and the pancakes themselves take longer to cook than traditional pancakes. Start to finish, these took over an hour.
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Delicious marinade for portobello mushrooms!
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This is a very good, simple cracker recipe. The recipe makes a very large amount of dough. I rolled out 1/3 of the dough and froze the rest for use at a later date. The thinnest crackers baked in 25 minutes and the thicker ones took close to 40 minutes to crisp up. I will serve these with the Fattoush Salad recipe.
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This was totally awesome. I made everything according to the recipe, and it was all delicious!
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This was delicious served with the asparagus ribbon salad. I used a 12" cast iron skillet to cook the pancakes.
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Wow! So much flavor from such simple ingredients. This entire meal came together in 15 minutes. I served it over brown rice which was a perfect complement for the lemony broth. I will definitely make this recipe again!
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This is a simple, solid autumn recipe. You roast the spaghetti squash, saute the kale, and you're done! I used pine nuts instead of the hazelnuts, but otherwise followed the recipe exactly. Another winner!
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This salad was such a huge it, and it looked beautiful! I followed the recipe exactly and received many rave reviews. I will definitely be making this one again.
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I really wanted to love this recipe, but it was only ok. The recipe calls for the juice of two lemons. I only added the juice of one and a half lemons, and the filling was much too tart. I would start with the juice of half of one lemon and gradually add more from there. I probably wouldn't bother making this one again.
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Another amazing raw recipe from My New Roots. This recipe comes together very quickly, and it is so, so good. Unlike a lot of raw dishes, this is very filling and very satisfying. I followed the recipe exactly, and will do the same when I make it again. I did cut it in half, though. Depending on how generous you are with the vegetables, the recipe as listed will certainly feed 8 people as a substantial main dish. Delicious!!
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This dip was pretty good, a nice pairing with tart apples and crisp pears. I used almond butter.
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The walnut filling and cashew cream came together very quickly. I would recommend making the salsa first to let the flavors develop and then preparing the walnut filling and cashew cream. I used napa cabbage leaves to serve, and they worked very well!
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This dish has an unusual combination of ingredients, and I was a little worried about how it would turn out. In the end, it was fine, but not amazing. I recommend serving with some plain greek yogurt as well as the cilantro oil.
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Yet another delicious recipe! The dressing for this salad is so tasty, with just the right level of sweetness. I went to the trouble of shelling the sugar snap peas, but I don' think it is necessary. I think the salad would be equally good if made with frozen peas, or if you just sliced up the sugar snap peas. I will certainly make this recipe again!
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Yum! This salad makes a great light lunch. My only warning would be to sort through your millet thoroughly before you cook it--mine had a few small rocks that ended up being very unwelcome surprises. It's definitely worth making the pickled onions. They add such a nice kick of flavor.
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This is an extremely tasty lentil salad, and very flexible. The spices in the dressing are delicious. I cooked my lentils for 15 minutes and found that they were a bit too done. Next time I will check them at 10 minutes.
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I have made this recipe twice, and the second try came out much better than the first. For the most successful loaf, I made the following modifications to the recipe: instead of 1 cup of sunflower seeds, I used 1/2 cup sunflower seeds, 1/4 cup pepitas, 1/4 cup sesame seeds; I used ground flax meal in place of flax seeds and followed the weight measurement; in place of 1/2 cup of almonds I used 1/4 cup almonds and 1/4 cup walnut halves; I used psyllium husk powder. I let the unbaked mixture sit out for close to 7 our 8 hours before baking. I baked the bread in a regular bread pan, not a silicone one and had a little bit of trouble getting it out for the second half of the baking. Next time I will try lining the pan with parchment paper. When I returned the bread to the oven for the final baking, I baked it the full 40 minutes. This resulted in a bread with a nice crispy crust that was not too moist inside. I let the bread cool on the counter for a few hours and then refrigerated it over night before cutting it. When it is cold, I have been able to slice the bread very thinly. Then I toast it. It is delicious topped with almond butter and cinnamon sugar; a mashed banana; jam; cream cheese. I have also melted mozzarella cheese on it. Delicious!
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These brownies are totally delicious! They come together very quickly using a food processor. They are very much like a fudgey brownie--not cake like at all. I would like to experiment with adding some different spices. For example, I think a Mexican chocolate version, adding cinnamon and a little cayenne, would be delicious.
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Yum! These cookies are very tasty, but they are a little different from the classic fig newton. The dough ended up a bit crispier than the classic newton dough. The flavor of my coconut oil really came through, which I don't mind, but a more neutral oil may let the other flavors shine through.
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These burgers were somewhat of a disappointment. The flavors were great, but the texture was terrible and very mushy. The patties did not hold together during frying. I ended up baking the mixture in greased muffin tins hoping that they would crisp up. They did crisp up a little bit, but not enough to hold together. Perhaps these could be improved by reducing the oil and adding additional binders, such as oat flour or flax meal. I did not make the cashew sauce.
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