kfranzetta's Reviews
366 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
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The Smitten Kitchen Cookbook
By Deb Perelman
Knopf - 2012
I made these early one morning when we had nothing to eat for breakfast and everything to make these muffins. I used Cup4Cup gluten-free flour in place of the all purpose flour and buckwheat flour in place of the whole wheat flour. I also used pluots in place of plums because that it what I had on hand. The poppy seeds plus the buckwheat flour made for very earthy muffins and the tart pluots plus the minimal amount of sugar meant that these weren't too sweet.
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Website: Cookie + Kate
The lemon flavor of this risotto is very nice and light. I increased the recipe, and it came out a little mushy. If I make it again, I will make it as specified.
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Website: Cookie + Kate
This salad was ok. The raw onions were a bit overpowering.
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Website: Cookie + Kate
I stored the components of this salad separately and then took them to work for lunches for a week. The sauce is very tasty!
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Website: Cookie + Kate
I love this salad. The real star here is the herbed yogurt. I use brown rice instead of farro. I have also served this sauce with falafel. So good!
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The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share
By Sara Forte, Hugh Forte
Ten Speed Press - 2015
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These components come together nicely. The baked tofu is delicious. I used quinoa instead of millet.
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These falafel are very tasty. Just be careful not to puree them too much. Also, they benefit from flipping over half-way through cooking. I served these with rice, roasted cauliflower and an herbed yogurt sauce.
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This is a delicious pureed soup recipe. The sweet potato base is very tasty, and the coconut milk makes it extra creamy and delicious. The crispy lentils, toasted cashews and yogurt are delicious condiments.
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Website: Sprouted Kitchen
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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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
By Megan Gordon
Ten Speed Press - 2013
Very tasty. I got five very generous portions out of this recipe.
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Website: Oh She Glows
This smoothie has a very creamy texture due to the banana and avocado combination. The pineapple flavor is very prominent, so it doesn't taste to strongly of parsley. I added the juice of half of a lime. Yum.
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Website: Cookie + Kate
Delicious. I substituted tofu for the eggs, and it was great.
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Website: Sprouted Kitchen
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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Website: Cookie + Kate
This soup packs a lot of flavor for a quick weeknight meal. I used one dried chipotle chile and two jalapeno peppers and feta cheese. The soup had a really nice level of spice, and all of the condiments really complement it.
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Website: The First Mess
www.thefirstmess.com/2014/01/23/vegan-sweet-potato-soup-with-coriander-blood-orange-recipe
This is a very tasty winter soup recipe. It comes together very quickly, so it is great for a weeknight dinner. Definitely serve it drizzled with maple syrup, as suggested in the recipe.
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Website: Cookie + Kate
This is an excellent recipe to make in advance and eat for lunch during the week. It reheats very well. I made the sauce using cashew butter instead of peanut butter, and it was delicious. I recommend doubling the sauce so that you can eat it on other vegetables or rice noodles once the roasted sweet potatoes and red peppers are gone.
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Website: Cookie + Kate
This is good, but very cheesy. If I make this again, I may cut back on the amount of gruyere.
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Website: The First Mess
www.thefirstmess.com/2014/01/23/vegan-sweet-potato-soup-with-coriander-blood-orange-recipe
This is a hearty winter stew. I think that I added too much lemon, so the flavor was a bit sour for me. The Old Bay Seasoning does add a nice touch. If I were to make this again, I would replace the parsnips with a potato and add the lemon juice gradually.
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Website: The First Mess
www.thefirstmess.com/2014/01/23/vegan-sweet-potato-soup-with-coriander-blood-orange-recipe
This is a great winter recipe. I used sweet potatoes in place of squash and loved the results. I will make this again.
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Website: Cookie + Kate
This is very delicious. Follow the recipe exactly.
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Website: Cookie + Kate
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Website: Cookie + Kate
Great dish to serve for brunch with a crowd because you can cook a number of eggs at once. I doubled the recipe and omitted the garlic. Next time, I would cut the oil in half as the tomatoes ended up a bit soupy. I also added in a handful of sundried tomatoes that brought out a nice depth of flavor.
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Website: 101 Cookbooks
This is a very simple recipe, and much of the flavor depends on the Thai red curry paste that you use. Be sure to find a paste that adds enough flavor, otherwise this soup will be disappointing. I found it strange to roast the pumpkins skin side down. They might roast better skin side up. I served this with kale sauteed with garlic and sesame to add some additional flavor. I probably will not make this recipe again.
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Website: Smitten Kitchen
This is a great recipe for harissa. I halved everything in the recipe except I used the entire red bell pepper.
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Plenty: Vibrant Recipes from London's Ottolenghi
By Yotam Ottolenghi, Jonathan Lovekin
Chronicle Books - 2011
This is a very hearty vegetable tagine. I cooked the vegetables for the full 45 minutes and they still didn't seem fully done, so I covered the baking dish and let them cook an additional ten minutes. The preserved lemon and harissa add a good deal of flavor to the dish, so don't skimp on them. This dish is perfect for a cool fall or winter dinner.
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Website: Cookie + Kate
I just made the pesto portion of this recipe. I served it over buckwheat pasta with green peas and cherry tomatoes. The sauce was the perfect complement and added a nice peppery touch. It could perhaps use a bit more salt.
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Website: Cookie + Kate
This is a quick recipe for fall-flavored cookies. I used Cup4Cup gluten-free flour, and coconut oil to make these both dairy- and gluten-free. They tasted great right out of the oven.
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Website: The First Mess
www.thefirstmess.com/2014/01/23/vegan-sweet-potato-soup-with-coriander-blood-orange-recipe
This is a relatively simple, though not quick, hearty curry recipe. The fresh ginger, garlic, and chili pepper add a nice level of flavor to an otherwise simple dish.
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Website: Recipes for Health by Martha Rose Shulman
topics.nytimes.com/top/news/health/series/recipes_for_health/index.html
This is a delicious kugel recipe and a perfect gluten-free replacement for the classic noodle kugel. I used jewel yams, and the recipe came out perfect. I will make this again and again.
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Website: Cookie + Kate
These quesadillas are so good, and such a nice change from your standard cheese quesadillas. The tomatoes, chickpeas, onions, and olives all taste delicious together. I used brown rice tortillas and added a little bit of feta cheese. I used my cast iron pan and found that I didn't need to brush the tortillas with any additional oil.
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Website: The Kitchn
This was excellent. I used two bags of pre-cubed squash from Trader Joe's to save some time for a weeknight dinner. The flavors in this simple dish are perfect.
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Website: Cookie + Kate
I made a version of this cake for Rosh Hashanah. Instead of fresh raspberries, I used dried mission figs. The cake was very tasty, and the orange-honey glaze gives it a nice moist texture. I took my cake out of the oven after 45 minutes, and it was very done. I used a regular cake pan, not a spring-form pan, and lined the bottom with buttered parchment paper. Next time, I will start checking the cake for doneness at 35 minutes.
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Website: Cookie + Kate
This is an excellent and easy no-cook side dish. I served this with butternut squash and Moroccan-spiced quinoa. I will definitely make this again.
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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
By Megan Gordon
Ten Speed Press - 2013
I made this blueberry sauce to serve with cornmeal pancakes. I just used frozen blueberries because that was what I had on hand. I also omitted the orange zest because I didn't have any. This was delicious!
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The Sprouted Kitchen: A Tastier Take on Whole Foods
By Sara Forte, Hugh Forte
Ten Speed Press - 2012
I made only the cornmeal cakes from this recipe. They came together very easily and cooked up nicely. These are a nice alternative to pancakes for a lazy Sunday morning. I served them with a warm blueberry sauce and peach jam. The warm blueberry sauce was much better with these cakes.
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Website: My New Roots
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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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
By Mollie Katzen
TEN SPEED PRESS - 2000
This is a basic recipe for ratatouille. It is very simple, but a little lacking in flavor. I served it with polenta.
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Website: Cookie + Kate
Another delicious recipe from Cookie+Kate. I made the recipe exactly as indicated, adding in one cup of chopped zucchini. This would also be delicious with the addition of tofu and cashews or peanuts.
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Website: Cookie + Kate
Made exactly as written used pre-cooked steamed lentils. Delicious. Perfect for lunch served over romaine with crumbled feta and chopped walnuts.
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The Sprouted Kitchen: A Tastier Take on Whole Foods
By Sara Forte, Hugh Forte
Ten Speed Press - 2012
A creative take on a caesar salad. The combination of quinoa, romaine, pepitas, and the spicy dressing is excellent!
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Quick, simple, and main-course vegetarian pleasures
By Jeanne Lemlin
HarperCollins - 1998
Excellent buttermilk pancake recipe.
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Website: Minimalist Baker
I really liked this recipe. Baking the tofu creates the perfect texture for stir frying. The peanut sauce is really tasty, and the cauliflower rice is a nice complement. I served the dish with sauteed zucchini, broccolini, sugar snap peas and baby bok choy.
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This recipe is a easy weeknight dinner, but it is a little lacking. Perhaps I didn't add enough salt, but the end results were a little bland. To spice the dish up a bit, I served it with additional chopped basil, crumbled feta, and sliced kalamata olives.
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Website: Cookie + Kate
This is an excellent recipe for a create take on pizza. I increased the crust ingredients by 50% to bake the pizza in my 12" cast iron pan. The flavors of the squash, olives, feta, and sundried tomatoes all come together really well. I will definitely make this one again.
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Plenty: Vibrant Recipes from London's Ottolenghi
By Yotam Ottolenghi, Jonathan Lovekin
Chronicle Books - 2011
I didn't make the pasta portion of this recipe. Instead, I used Jovial's tagliatelle noodles, boiled with a pinch of saffron in the water, and followed the recipe for the spiced butter. I also served with basil instead of mint because that is what I had on hand. This was pretty good, but I imagine it is much better when made with fresh pasta.
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Website: Sprouted Kitchen
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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The Sprouted Kitchen: A Tastier Take on Whole Foods
By Sara Forte, Hugh Forte
Ten Speed Press - 2012
This is a great take on traditional tuna salad. I like the addition of golden raisins and whole grain mustard, and the use of lemon juice and olive oil in place of mayo keeps it light. I served it over salad greens for a filling lunch.
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MOLLIE KATZEN'S VEGETABLE HEAVEN: OVER 200 RECIPES FOR UNCOMMON SOUPS, TASTY BITES, SIDE-BY-SIDE DISHES, AND TOO MANY DESSERTS
By Mollie Katzen
Hyperion - 2000
Great quick pickled onion recipe. I had a quarter of an onion left over from another recipe so I pickled the leftovers to keep them from going bad. I served these on top of the Vegetariarn Salade Nicoise.
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Website: Sprouted Kitchen
Nice combination of flavors and textures.
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