kfranzetta's Reviews
20 recipe(s) reviewed. Showing 1 to 20Sort by: Title 
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Website: Sprouted Kitchen
This is a very hearty salad recipe. Roasted brussels sprouts, cauliflower, and butternut squash get tossed with white beans, pomegranate seeds, arugula, and a horseradish vinaigrette. I added an additional two teaspoons of horseradish to the vinaigrette, but otherwise made the recipe as written. This was an excellent dinner salad!
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This is excellent! I used sweet potatoes instead of squash, and it was delicious. As recommended, I used the Hatch Valley green salsa from Trader Joe's. I didn't make the topping recipe, but I did serve these topped with generous portions of cilantro, radish, scallions, avocado and sour cream. Yum!
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This was delicious! I made a few successful substitutions and additions. I used wild rice in place of brown rice and mozzarella in place of gruyere. I didn't have quite enough cauliflower, so I made up the difference with sauteed mushrooms and sliced kale.
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The name of this recipe is very apt--these cookies have everything. The recipe has you mix the dough, then roll it into a log to chill. When you go to bake them, it tells you to slice the cookies into 1/2" rounds. I had a difficult time cutting these because there is so much good stuff (chocolate chips, coconut, pecans, oats) in the dough. I used Cup 4 Cup gluten free flour along with buckwheat flour and was very happy with the results!
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I made the meatballs, but served them with spaghetti and marinara sauce. To make them gluten-free, I substituted 2/3 cup of oatmeal (pulsed in my food processor) for the breadcrumbs. These came out really well! I baked them up one day, and then the next day I threw them in the sauce pan with the marinara sauce. The were a bit drier than store-bought meatless meatballs that I have tried, but they were very good. Maybe next time I will add a bit more ricotta to increase the moisture.
The lemon pesto sauce that goes with these meatballs is lovely. I served them with eggplant roll-ups, and it made a very nice meal.
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This is a nice twist on a simple lentil soup. I like the addition of fennel, and I might even add a bit more the next time around. The recipe says that it serves 6, but I would say that it easily makes 8 entree-sized portions. Definitely don't skip the chipotle yogurt. It really adds a nice kick of flavor.
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I only made the delicata and fennel portion of this recipe. The squash and fennel are tossed with a mixture of maple syrup, olive oil, mustard, cinnamon, and nutmeg and roasted. I combined all of these ingredients in a small bowl before tossing them with the vegetables. This is a very nice side dish. We served it along with roasted salmon.
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This is a sturdy and tasty kale salad. As long as you have cooked lentils, it comes together quickly, and it holds up for a few days. I didn't have enough pumpkin seeds, so I substituted pine nuts. They were a delicious addition! I grated the Parmesan cheese on a Microplane grater, and I think that you can get by with 1/2 c. to 3/4 c. rather than the full 1 c. called for by the recipe. The recipe also makes a lot of dressing. I would recommend tossing the salad with half and then deciding if you want to add more.
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These are very tasty veggie burgers. As suggested, I ate mine on salad greens, so I wasn't disappointed when the burger fell apart. These burgers did stay together through cooking, which is an improvement over many other veggie burger recipes I have tried. I will make these again.
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These were such a huge hit. I loved everything about this recipe. I made an enchilada sauce using a recipe from Martha Stewart. Everything came together in less than an hour. I assembled all of the enchiladas in the morning, refrigerated them all day, and then popped them in the oven for dinner. So easy. I would imagine that you could also substitute a Mexican cheese like queso fresco or cojita for the goat cheese with good results.
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An interesting take on fish tacos: grilled fish, grilled peaches, roasted red peppers, cabbage, and a cilantro/poblano/pistachio sauce. These were very tasty. You could simplify this recipe by using jarred roasted red peppers. The sauce recipe also makes a LOT of sauce. You could easily cut it in half for the amount of tacos the rest of the recipe makes.
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Yum! These tacos are so delicious. The sauce is a bit on the garlicky side, so next time I might cut back to one or two cloves of garlic. The coconut oil adds such a nice flavor to the lentils and mushrooms. Definitely use coconut oil if you have it.
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This soup is delicious and very simple. I boiled the lentils with turmeric and dried thyme and added a dash of curry powder once I stirred the onion mixture into the lentils. The directions called for four cups of broth, but I used five cups of broth plus a cup or so of water. I threw in a few handfuls of spinach at the end and served garnished with the toasted coconut. Perfect for a rainy evening!
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This took much longer to cook than the recipe indicated. This is a nice side dish, but I don't know if it tastes that much better than plain roasted sweet potatoes to make it worth the extra work.
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These are so good! In addition to the ingredients listed in the recipe, I also added a bit of broccoli sprouts to each roll. I used smaller rice paper wrappers, and will get at least 12 rolls from this recipe. I made the rolls up in the evening and ate them the next day for lunch served with some sweet chili dipping sauce. Yum!
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These were a big hit. I used the dough recipe suggested, but I substituted Cup4Cup gluten-free flour for regular all-purpose flour. The crusts on the empanadas were perfectly flaky. I got about 16 6-inch pastries out of the dough recipe but had a ton of left-over filling. I liked the flavors in the squash filling, but I found the nutmeg to be a bit strong. I would suggest cutting the nutmeg back to 1/4 tsp. to start. I also filled some of the pastries with a mushroom and black bean burrito filling, and those were delicious too. Great basic recipe!
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I attempted to make this tart with the coconut whipped cream variation. The coconut cream didn't turn out well for me, but that didn't stop me. I made the crust and then just layered on the sliced peaches. It was still delicious!
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This is a hearty side dish. The pistou is quite tasty and goes with the lentils and rice very well. I didn't have chives, so I substituted some chopped scallions. I also served the salad topped with a bit of crumbled feta cheese.
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Nice combination of flavors and textures.
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This salad adds something a little extra special to your basic greens and dressing. The crispy quinoa is really nice. I substituted cashews for the hazelnuts and raisins for the pomegranate seeds.
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