Jayme's Reviews
247 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
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Vegan Diner: Classic Comfort Food for the Body and Soul
By Julie Hasson
Running Press - 2011
Can cinnamon buns ever be bad? These were great. I didn't have oranges on me so I switched it for lemon and it was still delicious. It would probably be good with any type of citrus fruit.
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The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
By Colleen Patrick-Goudreau
Fair Winds Press - 2007
My favourite doughy chocolate chip cookie on the planet. I never make these anymore because I can't be trusted not to eat them all myself.
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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
I found this recipe right after I went vegan and never even bothered trying another recipe. It's super simple, throw everything in a blender and pour over your noodles. And it's much much more flavourful than a traditional Alfredo.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
Very chewy and moist and super flavourful. Paired with the mustard sauce like the cookbook recommends tastes very gourmet. They also taste great as a burger patty. Extra points for being really easy to make. Just squish everything together in a bowl and fry!
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Nom nom nom...more recipes need to use dill! Look no further if you have some dill in your kitchen getting ready to wilt away.
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Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes
By Ani Phyo
Da Capo Press - 2007
Beautifully colourful crispy salad. The dressing was the best part. I've remade this dressing to go with other salads a few times.
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Salad is really all about the dressing and this was a great dressing...and the beets didn't hurt either. Beets are underused in salads if you ask me.
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I feel like Gazpacho should have been an easy one for a raw book...it's already raw. But this one failed for me somehow. Trying too hard? I don't know.
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This was the first time I ever ate raw asparagus. And it was so good! A nice garlicy, nutty cheeze sauce plus crisp, fresh asparagus rolled in a little olive oil and salt. So refreshing.
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I cut the spice back by at least half for this recipe and my face was still on fire. That's just not my idea of fun...but it could be yours?
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
These are very pretty and very tasty. I loved the saltiness from the pumpkin seed and anything with squash in it gets extra points. I made these with the Cranberry-Chile Sauce that they recommended and while I loved the sauce, I thought it wasn't the best choice to go with this dish. I would go with a more classic peanut sauce next time.
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This is definitely a hummus recipe. Very basic, but very good. And so adaptable!
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A breakfast staple. They turn out just the way you want them too. Salty, crispy and delicious.
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I've made this twice. It takes a while, but it's so worth it. It's probably the eggiest thing I've been able to make as a vegan. Kind of like magic.
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These came out a goopy mess that just refused to become a pancake. I had to throw them out. My friend tried them with the same results, so it can't be just me. I smell a typo?
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The dressing was a little strong for my taste. It sounds weird, but I would make it waterier next time too. Apparently this can be too creamy...Who knew?
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Light, sweet, and refreshing. The dressing is a little too bland though.
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Because salad is really all about the dressing, this one failed a little for me. It was just a weird flavour combo that I couldn't love. And kind of gloupy tasting too. It was also a lot of work for a salad that's not amazing.
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Everything a potato salad should be!
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The crispy shallots are what really make this meal. You could put those on everything. This makes a great healthy, lazy day dinner. Just a flash in the pan and some leftover rice and you're good to go.
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Something interesting and pretty tasty to do to turnips and rutabagas!
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Very delicious, very pretty, and very comforting. When you've had your fill of the warm soft stuff you can put the leftovers in a pretty mold just like you would not-soft polenta and put it in the fridge for later. Sets up really well.
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This has become one of my go-to dishes when I'm feeling semi-lazy, but still want something healthy. You basically just throw all this stuff in the pot, fry it a little and then let it cook. And then it tastes amazing.
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Cooking the couscous in the tomato juice from the diced tomatoes is what makes this one really special. And the capers!
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I've made this twice. The first time was amazing, but I used red lentils, which cook a lot faster and a tamarind substitute (yeah, I realise I substituted the star ingredient). The second time was still very flavourful, but I used the right lentils and they took forever to cook and then still weren't as tender as I would have liked them, but I had the tamarind so that was a bonus. So maybe next time tamarind plus red lentils will be perfection?
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The tofu couldn't possibly be pretty or more perfect! Super crisp, deliciously spicy. You only need to make half of the cornmeal dredge that the recipe calls for though.
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This was a very strongly flavoured marinade. I used frozen tofu because I was feeling like a chewier texture, but since it soaked up so much of the marinade it ended up being too strong. I think if you used it with fresh tofu it might mellow it out though.
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A good basic staple recipe. I need to try this one with the homemade BBQ from the book though. I bet it would be even better.
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I'm still in search of a recipe for tempeh that makes me actually like tempeh. This wasn't it. But the marinade is very tasty would be good with tofu too.
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One of my favourite soups. This is sweet, tangy, smokey, all sorts of really delicious flavours. The azuki beans are really the only way to go with this soup so I wouldn't recommend subbing them out. And while I loved the sauteed shiitakes on top, my boyfriend thought it was weird (and he's not usually picky).
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I'm a big spicy wimp, but this dish was the first moderately spicy food that I absolutely loved. I think it's the sweetness of the corn that just goes so well with a little heat behind it.
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I've made this a few times. And even picky eaters who look sideways at vegan food, like my Dad, absolutely loved it. The biscuits that are baked right on top of the stew are the best part with all the stew flavours baked right into them.
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Definitely cook the quinoa in the pineapple juice like the authors recommend if you have time. It is so sweet and nutty. Perfect!
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The stuff that went with the lentils was perfect, like the caramelized onions and the spiced pita crisps, but those are the easy part. The lentils came out a little goopy and bland. If I did it again, I'd do a different type of lentil and more spices.
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I loved the flavour of the beanballs, but found it hard to get them fried to the right crispiness. They were a little too moist and fell apart easily.
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Good use of cilantro in the pesto. I suspect even people who don't like cilantro would like this pesto. It's a 2-1 basil-cilantro ratio and they really work well together. Paired with artichokes it's a really easy, fancy-schmancy meal.
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Who knew you were supposed to put avocados in your pasta? Well you totally are. Because it's delicious.
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This is the Mac & Cheese you make when you're feeling decadent. The rest of the time I recommend something less time consuming like Fat Free Vegan Blogs "Easy Mac & Cheese".
This uses a double recipe of their cheezey sauce. Don't forget! Because I did...twice. The mashed tofu is a great addition too. Really gives it a good chewy cheezey taste.
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I love this sauce on my veggie meats. I made it the first time to go with the chickpea cutlets, like the book suggests, and have made it a few times since. It's definitely not for everyone though. If you used to like mustard on your meat in your pre-veggie days then this is just a classier version of those flavours.
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This is a good example of the reason this cookbook was so good for me when I first got it. It has a lot of really basic recipes that wean those of us who used to do stuff like *gasp* buy pasta sauce out of a jar. I like how they kept the recipe super simple and explained how to dress it up with other flavours if you would like. These days I don't need a recipe for marinara sauce but it's all thanks to these guys.
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To be smothered on everything you make for dinner tonight. So freakin' good. I love how super chunky it turns out.
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Good accompaniment to any Indian inspired meal. Plain soy yoghurt is really hard to come by where I am so I substituted Tofutti Sour Supreme (which I find works for most recipes).
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Deliciously sweet with a nice little bit of heat in it. The only problem is I really don't know what I would want to eat with this stuff...
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I'm always on the lookout for good pesto recipes that don't use the hated amazingly expensive pine nut. And this recipe does the trick. It uses almonds as the nut and it has a 2-1 basil-cilantro ratio that is just right.
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Great nutritional yeast-based cheese sauce. Very low fat too. I like using the leftovers as a veggie dip the next day.
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Tastes just like cornbread! The nice thing about this recipe is that it comes along with a few variations and that you can fry up the extra, jalapenos, or onions that you decide on, then just top up the pan with the rest of the ingredients stir and throw in the oven. No extra dishes! I love any recipe that encourages me to use my cast iron skillet.
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The recipe says that you should put the jelly on top of the cupcakes right before you put them in the oven and that it will sink down and seal itself up while baking. That was definitely not what happened with mine. It stayed on top and congealed. I put more batter on top of the jelly for my second batch and they came out pretty good. The jelly was nice and melty in the center of the cupcake. Still a little heavy for a cupcake in general though.
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The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
By Colleen Patrick-Goudreau
Fair Winds Press - 2007
Very liquidy shake. I added an extra half banana and it still wasn't thick enough. The flavour was perfect though. Next time I will cut the liquid in half.
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The Artful Vegan: Fresh Flavors from the Millennium Restaurant
By Eric Tucker, Bruce Enloe
Ten Speed Press - 2003
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.
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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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