Jayme's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
| Date | Rating
| Barely a recipe, but something every vegan needs in their cooking arsenal. Why buy gross, sweetened soy cream when you can blend up your own delicious cashew cream in a flash for super cheap! |
| I picked this because I think it's by far the quickest thing to make in here. It's just a simple and delicious marinade followed by 5 minutes of broiling. Yum. |
| I absolutely loved the pesto. It gets extra points for using almonds instead of pine nut$! I had a bunch of Arugula from the farmers market that was on its last leg so this was a perfect fit. It made quite a bit more than I needed so I used the rest on pasta with sun dried tomatoes and it was beautiful!
Lacking a grill I broiled the vegetables like the book recommended and while this worked well I know it would have been that much more special if it had that BBQ char on it.
The only problem I had with the recipe was the agar. It called to pour the agar on top of the terrine before baking. I did this, but it stayed on the top and ended up overcooking into big lumps of gross agar. They were easy to pick off the top and the terrine turned out beautifully anyway so I think next time I would skip the agar entirely since it didn't have any trouble sticking together when I took it out and sliced it up. |
| This has a prebaked pistachio crust. Heads up on the bake time, it's too long. I'd start checking it after about 15 minutes. The key lime filling is so freaking good I could eat it as pudding all by itself. It's topped with a white chocolate mousse, which was pretty easy to make and could be used with other desserts as well. It needs to be chilled overnight though so plan ahead. There's also a scrumptious mango drizzle to go with some fresh strawberries on the side. Very fancy schmany, a little time consuming, but not terribly difficult. A+ |
| Such a simple thing to do with your garlic, but really turns any garlicy dish up a few notches. A sprig of rosemary, a head of garlic and some olive oil plus a little oven time and you have the perfect garlic. I made these to go with the soft garlic polenta but they'd be great in anything, I'm thinking mashed potatos here. And no need to waste that beautiful rosemary garlic oil you just created. It would be so nice on salad or just cooked into whatever goes in your pan next! |
| The addition of fennel seeds to this sausage is what really makes me love this one. My only note on the recipe is that the cheese cloth was annoying and unnecessary. I wrapped the first sausage and left the other three to skinny dip in the braising liquid and it made no difference. |
| This has four different recipes in it. They all need their own pots plus some more pots for good measure. I think there was about 4 hours of active cooking involved and many more hours (mostly for bean soaking and boiling) of waiting.
It was very good though and pretty fun to make. The seitan, the beans, the cashew cream, the braised garlic, and the purse filling could all be made in advance though to make it not a daylong adventure. Then all your doing is filling and baking the purses, making the sauce and the polenta.
For the purse filling there is a minor typo where they forget to tell you to add the beans. So don't forget! Add the beans! |
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