kfranzetta's Reviews
366 recipes reviewed. Showing 351 to 366Sort by: Book Title 
| Date | Rating | Recipe Title
Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
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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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 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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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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