kfranzetta's Reviews
366 recipes reviewed. Showing 51 to 100Sort by: Book Title 
| Date | Rating | Recipe Title
Website: Cookie + Kate
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Website: Cookie + Kate
This is very delicious. Follow the recipe exactly.
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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: 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 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: Cookie + Kate
Delicious. I substituted tofu for the eggs, and it was great.
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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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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
This salad was ok. The raw onions were a bit overpowering.
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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: Fatfree Vegan Kitchen
This is a fun recipe to make for Mardi Gras. The recipe calls for 8 ounces of mushrooms and 14-16 ounces of vegan sausage. I used 12 ounces of vegan sausage and about a pound of cremini mushrooms. I followed the rest of the recipe exactly and served it over brown rice. It was delicious!
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Feast: Generous Vegetarian Meals for Any Eater and Every Appetite
By Sarah Copeland, George R.R. Martin, Yunhee Kim
Chronicle Books - 2013
This is a quick, easy side dish. I made this without the kale and cut the oil in half. I will make this again.
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The miso butter in this recipe is excellent and really elevates simple grilled vegetables. I used sriracha in place of the sambal oelek. I think that the miso butter (butter, miso, ginger, sesame oil, and sriracha) would be excellent on a baked sweet potato.
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This is a delicious lentil stew. The combination of ginger, turmeric, coriander seeds, and jalapeno create a very flavorful stew. Don't skimp on the yogurt, cilantro, and avocado garnishes.
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This is an excellent curry dish. The combination of turmeric and garam masala is delicious. The ground walnuts lend a very creamy texture to the sauce.
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Website: The First Mess
www.thefirstmess.com/2014/01/23/vegan-sweet-potato-soup-with-coriander-blood-orange-recipe
The dressing and the crispy tempeh elevate a standard massaged kale salad. The notes of lemon and lime in the dressing are fantastic.
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Website: The First Mess
www.thefirstmess.com/2014/01/23/vegan-sweet-potato-soup-with-coriander-blood-orange-recipe
This recipe combines a delicious (and seriously sticky) teriyaki sauce and fragrant herbed coconut rice. I used a combination of eggplant and portobello mushrooms. When cooking the rice, I used about 1.25 c. reduced fat coconut milk that I had left over from another recipe and about one cup of water. The raw shallots mixed in with the rice were a little overpowering. If I make this again, I will either omit the shallots, or soak them in ice water before adding to try to reduce some of their bite.
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Website: The First Mess
www.thefirstmess.com/2014/01/23/vegan-sweet-potato-soup-with-coriander-blood-orange-recipe
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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: 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: 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 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: food52
This recipe is a good week night one-pot meal. Halfway through the quinoa cooking time, you add the kale on top so it will steam. While that cooks away, put together a simple dressing of lemon zest and juice, oil (I used olive), and cheese (I used ricotta). Once the quinoa and kale are done, mix it all together and add some pine nuts. Simple and very tasty. I omitted the scallions and didn't miss them at all.
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Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
By Robin Robertson
Harvard Common Press - 2004
This dish lacked flavor and punch. We added some hot sauce when we served it, and that helped a little bit. If I were to make this recipe again, I would increase the ginger to at least a tablespoon and perhaps also increase the garlic.
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I made a few modifications to this recipe. I substituted cooked brown rice for the bulgur and replaced the jalapeno, chili powder and ginger with lots of fresh basil and dried oregano and thyme. The eggplant were super soft after about 4.5 hours.
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This stew was really good, and relatively simple. To save time, or to make in the winter, I would substitute a 28 oz. can of plum tomatoes for the ripe tomatoes for which the recipe calls. The pesto is key and really brings all of the flavors together.
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This recipe was pretty good. I didn't add the cayenne because I feared it would be too spicy, and the result was slightly bland. Next time around I would add a bit of cayenne. It also came out a little soupy, so I might cut back on the water added to the tomato paste next time.
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I made a few modifications to this recipe. In addition to the onion and chile, I also include a shallot and five cloves of garlic. In addition to the cinnamon and star anise, I also included a few cloves. Before putting the vegetables and aromatics in the slow cooker, I heated them in a dry pot on the stove to char them a bit. Next time, I might try roasting them.
For the broth, I used nine cups of water and five heaping teaspoons of Better than Bouillon vegetable base. I found that the broth was a bit strong, and next time I'd cut back on the bouillon even more.
Instead of seitan, I used baked tofu. I also did not add the hoisin, miso, or lime to the entire pot of broth. Instead, we individually seasoned our bowls of soup with lime, hoisin, and sriracha. I also served mint leaves in place of cilantro as a garnish.
This soup was easy and delicious. I will definitely make it again.
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This recipe was very good. It seemed a little soupy, so we stirred in some TVP. That helped to absorb the extra liquid and provided additional protein. Very tasty.
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This is a simple recipe for applesauce. The outcomes will really depend on how flavorful the apples are that you use. Simple and easy to double.
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I also added a can of chickpeas as well as a chopped zucchini and a cup of corn kernals. I did not make the dumplings. This chili was hearty, but a little lacking in flavor. I added more chili powder and cumin and had to add some hot sauce when I served it.
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My husband makes this every year on New Year's Day. It comes together very quickly, and then it simmers all day in the slow cooker. We've used both the Smart vegetarian sausage in a tube as well as chopped up vegetarian sausage links. This recipe makes enough for at least 6 main course servings.
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This stewed turned out way better than I expected it would. I followed the recipe exactly, except when it came to the kale. I didn't bother cooking it separately in advance. I just threw it in the slow cooker about 10 minutes before we were planning to eat, and it softened up quite nicely.
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A very simple corn chowder recipe. Very flavorful. I served with chopped cilantro. It would also be good served over rice with a spoonful of sour cream or plain yogurt.
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This is a fantastic lentil soup recipe. It is so easy, and the spices come together so nicely. Definitely use harissa as it adds a nice kick. I served this soup over basmati rice.
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This was a huge success!!! I increased the onions, carrots, and sauce ingredients by 50% because I cooked it in a 6 quart slow cooker. I also increased the green peas to 1 cup, added 8 ounces of quartered cremini mushrooms, and 1.5 cups of Quorn chik'n tenders. I cooked the filling in the slow cooker for 5 hours on low. Then I transferred it to a casserole dish, added the biscuit topping and cooked it in the oven at 375 degrees for 30 minutes. It was perfect! I will certainly make this recipe again.
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This is a solid vegetable stew recipe. I served it over kale and added some crumbled feta cheese as a garnish.
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This is another good potpie recipe from this cookbook. I cooked the filling in my slow cooker, as indicated in the recipe. I added an additional can of black beans and some frozen Quorn nuggets to increase the amount of filling for a 6-quart slow cooker. When I was ready to serve it, transferred half of the filling to a casserole dish and topped with the topping. I grated some cheddar cheese on top and baked the dish, uncovered for 20 minutes at 375 degrees. The filling seemed soupy before baking, but was just right with the cornbread topping.
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Gluten-Free Baking Classics for the Bread Machine
By Annalise G. Roberts
Agate Surrey - 2009
This is the first recipe I have made from this book using the author's Bread Flour Mix A. I was very happy with the results. Like you would expect from a French or Italian loaf, this bread developed a really nice crust. I departed from the recipe in the following ways:
1. I used my stand mixer to mix and knead the dough. I measured the dry ingredients into the mixer bowl and used the paddle attachment to combine. With the mixer on low speed, I then added the liquid ingredients in three batches.
2. Once all of the liquid ingredients were integrated, I beat the dough on high speed (10 on my KitchenAid) for 6 minutes, stopping once half way through to scrape down the sides of the bowl.
3. I moved the dough into another bowl, covered it loosely with a clean tea towel and let it rise in my microwave oven for 2 hours.
4. I then covered the bowl with plastic wrap and put it in the refrigerator overnight.
5. In the morning, I removed the bowl from the refrigerator and let the dough come to room temperature for 1 hour.
6. I then transferred the dough to the bread machine's bread pan and followed the recipe from there.
This produced a loaf about 3.5 inches high. Next time, I might consider letting the dough do all of the rising in the bread pan so as not to deflate it.
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This bread is a home run! I used sparkling water in place of the regular water. I also mixed the dough in my stand mixer with the paddle attachment for 7 minutes on relatively high speed. I let the dough rise for two hours on the counter and then overnight in the refrigerator. I had also added dill, but it was overpowered by the rye flavoring and the caraway seeds. I will definitely make this one again.
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Website: Green Kitchen Stories
Excellent cauliflower couscous salad. The cauliflower is lightly boiled to take away the raw edge. It is tossed together with lots of fresh herbs and tangy cheese. The recipe calls for peas, but I used fava beans. I also added a drained can of chickpeas to make it an entree. Top with crunchy toasted pepitas. The salad keeps well for two days. It was not as good on the third day.
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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
By Jeff Hertzberg MD, Zoe Francois, Mark Luinenburg
Thomas Dunne Books - 2009
I baked this bread on parchment on a metal cookie sheet, as I don't have a baking stone. I used the steam method, and was very pleased with the crunchiness of the crust, although the loaf made from 1 pound of dough seems quite small. I halved the recipe, and let the dough rest in the refrigerator for 24 hours (as recommended) before making. I will also use this batch of dough to make a pizza crust. Overall, I'm so far very pleased with the results.
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Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo
By Steve Sando, Vanessa Barrington
Chronicle Books - 2008
I only made the bean portion of this recipe. I used the specified amounts of dry mustard, smoked paprika, and tomato paste but found the flavor of the beans a little lacking. Because I will be serving these as a main course and wanted more flavor, I added more of each of the spices and was happy with the resulting flavor. I will serve these with tortillas and salsa.
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A Homemade Life: Stories and Recipes from My Kitchen Table
By Molly Wizenberg
Simon & Schuster - 2010
I had to scale the recipe up to fit a 9" round pan. It was very good, and tasted much lighter than I expected.
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Jeni's Splendid Ice Creams at Home
By Jeni Britton Bauer
Artisan - 2011
This recipe is so easy and so delicious!
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Jerusalem: A Cookbook
By Yotam Ottolenghi, Sami Tamimi
Appetite by Random House - 2012
A very simple, traditional tahini sauce. It is worth the small extra bit of effort to whip this up!
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A lovely herby/spicy paste that really adds a lot of flavor. I used slightly less cilantro than called for, slightly more parsley, and two jalapeno peppers. It came together very quickly in my mini-chopper.
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This is a perfect example of when the total is greater than the sum of its parts. Fried eggplant slices paired with chopped salad, tahini sauce, and an herb/chili paste. It may seem like a lot of work, but it really isn't, and it is WORTH it. Definitely make the tahini sauce and zhoug recipes, because this condiments elevate this dish from good to great. I served this two nights in a row. The first night I fried the eggplant, as described in the recipe. The second night, I grilled the eggplant on a grill pan after lightly brushing them with sunflower oil. Both methods worked very well.
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I only made the knaidlach from this recipe and served them with the vegetable broth recipe found in Plenty. These dumplings turned out very well. They were not quite as fluffy as typical matzo balls, but they were still very popular with my dinner guests.
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A very tasty eggplant dish. The chermoula paste is very flavorful. I did not rinse the preserved lemon peel before adding it to the paste, and I found that paste was very salty. Next time, I will rinse the lemon before chopping it. I substituted one cup of quinoa for the bulgur to make this dish gluten-free. I used Thompson raisins in place of golden raisins because I couldn't find golden raisins. I also omitted the green onions because I forgot to buy them. Even with these changes, the recipe was delicious.
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