kfranzetta's Reviews
366 recipes reviewed. Showing 1 to 50Sort by: Book Title 
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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
By Megan Gordon
Ten Speed Press - 2013
This is a very good quinoa porridge recipe. I followed the recipe exactly and got very tasty results.
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This is a new technique for cooking oatmeal for me. Toasting the oats with some butter ahead of time gave the dish a richer flavor--reminiscent of matzoh brei. I cooked the oats with about 3/4 c. of coconut milk and 1/4 c. water. They were perfectly done after seven minutes. To serve, I stirred in some toasted unsweetened coconut and topped with blueberries, pecans, brown sugar and a splash of almond milk.
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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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Very tasty. I got five very generous portions out of this recipe.
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Vegetarian Suppers from Deborah Madison's Kitchen
By Deborah Madison
Broadway - 2007
While this recipe seems complicated, it is worth the effort! The filling can easily be made up in advance, and the stuffed peppers can be frozen prior to baking. I have made this recipe many times, and it is always a huge hit!
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The flavors of sage, parsley, and butternut squash are delicious in this recipe! I used Jovial gluten-free brown rice lasagna noodles, and followed the recipe exactly. I found that I had slightly less sauce than I needed and that the noodles did not cook well enough. I will make this again with some modifications. I will increase the sauce by one-quarter to one-half. I will also soak the noodles in hot water for bit before adding them to the casserole.
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Vegetarian Planet
By Didi Emmons
Harvard Common Press - 1997
I was a bit skeptical about this recipe at first because of the combination of raisins and olives. However, I followed the recipe closely and was very pleased with the results. The only change I made was to substitute canned plum tomatoes for fresh. As suggested, I served this tagine over quinoa instead of couscous. This recipe is a keeper.
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This recipe was not a winner. The end product just didn't have much flavor, which was surprising because the recipe calls for such a nice mix of spices. I substituted kale for the spinach, but I don't think that that would have made much of a difference in the end flavor. I found that sprinkling some additional coconut on top of the dish added a little bit of flavor. I won't be making this recipe again.
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Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
This is my favorite way to prepare beets! I use a food processor to grate the beets, which saves a lot of time. The recipe works especially well with dill. I like to serve this with braised kale and a lentil/basmati rice pilaf. I also serve this with a bit of Greek yogurt or sour cream. Yum!
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I liked this recipe, but thought the flavor could have used a little bit of a kick. I juiced about one pound of carrots to get the one cup of juice the recipe calls for. Next time I might consider using vegetable stock in place of the water for some added flavor. The curry was much more flavorful the second day. I also added a little bit of crumbled goat cheese to the leftovers, and that added another good flavor punch.
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Simple and delicious. I used about 1 T. margarine instead of butter and skipped the nutmeg.
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This peanut sauce was a huge hit. I served it over broiled eggplant slices topped with grated carrot and sliced red bell pepper. Instead of chili oil, I substituted sweet chili sauce. Delicious!
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I served these with the Quick Peanut Sauce from page 69, topped with grated carrots, sliced red bell pepper, and a few mint leaves. Very tasty.
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This recipe was a good option for a quick week night dinner. To make it a little more substantial, I added a few cooked white beans to each serving.
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This is a classic pancake recipe. I have made this recipe using both buttermilk and regular milk soured with white vinegar. I prefer the results made with buttermilk. I also add 1/4 teaspoon of cinnamon and 1/4 teaspoon of cardamom to the batter for flavor.
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A solid flapjack recipe with a heavy molasses flavor. These cooked up well and were light and fluffy. The molasses flavor was a bit overwhelming, though. If I were to make these again, I might cut back on the molasses and substitute some maple syrup or honey.
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This is a very good recipe. I made the galette dough a few days in advance and prepared the filling one day in advance. It all came together very quickly for an impressive week night dinner. In addition to the leeks, I also added some asparagus pieces to the filling. I used tarragon instead of parsley, but next time I would increase the tarragon to 2 or 3 tablespoons. I would certainly make this recipe again.
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This is a very reliable galette dough recipe. I used Thomas Keller's Cup4Cup gluten-free flour instead of the all-purpose flour, and the dough came out very well. The finished product was flaky and light. I used this dough with the leek and goat cheese galette.
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This was a quick way to use up some leftover zucchini. I diced the zucchini and used fresh mint and dried dill for the herbs. I thought that the final product could have used a little bit of a flavor kick--perhaps a bit of lemon juice would have added a nice kick.
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A lovely summer side dish. I used yellow summer squash instead of zucchini. I cooked the squash for 25 minutes and never got the carmelization the recipe describes. It was still tasty, though. I tossed it with chopped dill, parsley, and cilantro. I used half the amount of feta suggested. It was perfect!
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This is a basic recipe for kasha. As this was my first time making it, I relied on my husband to let me know how it came out. Deborah Madison's technique of mixing the groats with a beaten egg and then cooking it in a skillet before boiling resulted in perfectly fluffy "grains." I will make this again trying any number of the variations found on this page in the book. This will make a nice substitute for brown rice as a side dish.
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The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour
By Kathy Hester
Fair Winds Press - 2011
I had such high hopes for this recipes and was pretty disappointed with the results. I followed the recipe very closely, only making one modification. The recipe called for 1 1/2 packages of tofu, and I just used one package. I cooked the vegetables for 7 hours on low. The results were very watery, and the vegetables were over cooked. If I were to make this one again, I would only add one cup of water (instead of two), and I would cook it for four hours on low. Also, the recipe says to add the broccoli about 20 minutes before you are ready to serve. After 20 minutes, the broccoli was no where close to tender.
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Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions throughout the Year
By Nava Atlas
Sterling - 2011
I made the gluten-free variation of this recipe using quinoa flakes in place of matzo meal. I was very happy with how these turned out and how they held up in soup. However, the flavor of the quinoa flakes is very strong and somewhat distracting. In the future, I may try making these using vegetable broth in place of the water. I may also try using the quinoa flakes in place of eggs but using a combination of mashed potatoes and potato starch in place of the matzo meal.
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This recipe is delicious! So simple yet so much flavor. Although my family insists on calling it mushroom pate, not mock chopped liver. It was a welcome addition to our seder and tasted great on both matzo and lettuce leaves. This spread would also be great on sandwiches. I will certainly make this again!
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The flavors of this haroset were very nice. However, I found that it got very watery. Perhaps this is because of the type of apple I used (Fuji) or because I processed it too long in the food processor.
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Tartine
By Elisabeth Prueitt, Chad Robertson, Carlo Petrini, Alice Waters, Alice Waters, France Ruffenach, Alice Waters
Chronicle Books - 2006
These were a nice take on meringue cookies. Relatively easy. The almonds add a nice crunch.
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Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
By Heidi Swanson
Ten Speed Press - 2011
This casserole is very good. I substituted part skim ricotta cheese for the cottage cheese and nonfat Greek yogurt for the sour cream with very good results. I will definitely make this one again.
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The combination of coconut and kale is this recipe is delicious! I served it over brown rice instead of farro with great results!
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This popcorn recipe was very good. Next time I would maybe reduce the butter a little bit, as it was very rich.
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This salad was pretty good. It makes a LOT! If you don't think that you will be eating it all in one sitting, reserve some of the arugula for the leftovers so it doesn't get too soggy with dressing.
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I used all wild rice and feta cheese in place of the recommended goat cheese. The salad was very nice, but not terribly flavorful. I would add some pepper to the dressing next time around.
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This is a simple, inexpensive recipe. I used savoy cabbage instead of plain green cabbage. I also served it with broth, as suggested in the headnotes, right away. I just heated up a small pot of vegetable stock and then spooned a few ladle-fulls over the cabbage and beans. The grated Parmesan really adds a lot of flavor. This recipe is a keeper.
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A quick, simple soup. Very tasty. The recipe says to add a big pinch of salt and the potatoes to the warmed butter. I added the salt first, and had terrible problems with the potatoes sticking to the bottom of the pan. Make sure to add the potatoes first, followed by the salt. I haven't tried stirring in coconut milk, as suggested, but I think that would be delicious.
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This recipe was tasty, but very sweet. Next time, I would double the eggplant and cut the tempeh into 1/2-inch chunks instead of 1-inch chunks.. I added a russet potato in addition to the sweet potatoes. I would not do this again, but I would increase the sweet potatoes. The recipe says it serves four, but it would make four relatively small portions.
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I just made the soup. I did not make the mustard croutons. This soup was good, but the next time I make it, I will make a few adjustments. I felt that the potato overwhelmed the cauliflower flavor. Next time, I would increase the cauliflower to 24 oz (roughly one whole head). The recipe called for a homemade Dijon mustard, but I just used what I had on hand and felt that the mustard flavor was not prominent enough. Next time, I would increase the mustard to 2 tablespoons.
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This is a very easy, reliable soup recipe. I substituted cauliflower for the potatoes but otherwise followed the recipe as written.
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These strawberries are very tasty and turn out a bit savory. I served them over greek yogurt but wasn't crazy about how it tasted. I think they would be great over a biscuit, as the recipe suggests.
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This is a very simple recipe. Grating the ginger and squeezing out the juice produces a milder tea than just adding a piece of ginger to hot water. It would be good with a small amount of honey or agave nectar.
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I made this recipe with a few modifications. I baked the oatmeal in muffin tins, so I mixed all of the ingredients together instead of layering them as the recipe describes. I used 1/2 cup of raisins in place of the berries and brown sugar in place of the cane sugar or maple syrup. The result was very tasty.
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This is a very tasty salad. I used chocolate balsamic vinegar in the dressing, and liked the addition of goat cheese instead of Parmesan.
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I made the chickpea salad part of this recipe and the result was very much like tuna salad--perfect for my vegetarian family. The salad was a bit too creamy for my taste. Next time, I will cut back the yogurt/mustard mixture by 1/3. Instead of serving on lavash, I served the salad in cabbage leaves.
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I also did not get the super tall flaky biscuits pictured in the photo next to this recipe in the book. I did use greek yogurt, but instead of AP flour, I used Thomas Keller's C4C gluten-free flour. The resulting biscuits were very tasty, and still flaky, just very short.
Next time I will try not to pat the dough down quite as much during the stacking phase and will hopefully end up with airier biscuits.
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I had a lot of success with this recipe. I used one pint of grape tomatoes and cut them in half as the recipe specified. I let them go 50 minutes, but should have taken them out at 45. Some of them got too caramelized and turned black. The other ones, though, were delicious! They were chewy and very sweet. I made these for use in the black bean salad, also in this book.
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This salad was simple and delicious. Definitely make the oven roasted cherry tomatoes, they add such a nice flavor and texture.
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This was a very tasty summer pasta recipe. I used my food processor to grate the zucchini, so the recipe came together very quickly. I used brown rice pasta instead of the recommended combination of semolina and whole wheat. I also added a can of white beans to add some protein and make the dish an entire meal. I will make this one again.
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This recipe is very flavorful. I used one 12 oz bag of baby spinach instead of a full pound, and that worked well. I will note that this dish looks very pretty when it is first made, but it doesn't look so great after a day or so. Heidi suggests keeping this on hand for snacks, and while the flavors hold up, it definitely doesn't look very appetizing after the first day.
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This dish was ok. I like the taste of the miso-curry dressing, but I wasn't crazy about the squash or the tofu in this dish. I will finish the left overs, possibly adding a fried egg, but I won't rush to make this dish again.
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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
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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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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These components come together nicely. The baked tofu is delicious. I used quinoa instead of millet.
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