Jayme's Reviews
247 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
This is definitely a hummus recipe. Very basic, but very good. And so adaptable!
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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).
useful (1)
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
Amazing. I love the spice blend you do up for this soup, full of cumin, cloves, mustard seeds, coriander and yum. The peanut butter and raisins really make this special.
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Website: Just One Cookbook
Broth was a little overly sweet. Next time I will cut the mirin in half. Otherwise, this was super simple, quick and delicious.
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Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
By Colleen Patrick-Goudreau
Fair Winds Press - 2010
An awesome twist on PB&J! This opened up a whole world of delicious sandwich possiblities for me. I never thought of putting fresh berries in with your sandwiches before, but it makes sense and tastes even better. This one had almond butter, strawberries, banana, and berry jam in it, but you can use any nut butter to fruit combo that you can think up. I ate these for my two weeks of field work since they travel so well. You can also leave out the berries, then when you stop for lunch you just make sure you're next to a berry bush and you top it up with whatever amazing fresh berry is sitting next to you. Yum!
useful (1)
Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
By Bryant Terry
Da Capo Press - 2009
Wow, is making your own almond milk ever the way to go. This was just so much more fresh and delicious tasting than the stuff that comes out of a box. He uses dates to sweeten it and a little cinnamon and splash of almond extract for extra flavour.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
I cheated and used regular old chili powder for this, but otherwise was faithful to the recipe. I have no idea where to get ancho chiles from and I was too lazy to go looking. This was amanazing. Great use of lentils and chili, paired with the grilled pineapple it rockets into pure awesome. I think it's going to be even more amazing tomorrow!
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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
A beautiful, hearty muffin with lots of flavour.
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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
Puff pastry plus apple cinnamon sugar apple filling equals super simply, cheater, delicious dessert.
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Website: The Food Network
Nom nom nom. I love anything covered in peanut sauce. I would have used rice noodles if I'd had any though. Not sure why this recipe calls for whole wheat pasta.
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Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes
By Ani Phyo
Da Capo Press - 2007
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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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.
useful (1)
Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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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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Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You
By Terry Walters
Sterling Epicure - 2009
I'm all for throwing a few recipes that barely qualify as recipes into a book so newbies have somewhere to start, but if you're going to do something simple then I feel it's even more important that it be perfect. The dressing for this was way way too vinaigery for anybody to possibly like. It was easy enough to fix, it's just a dressing, but if I were a newbie I would have been really discouraged that even this simple salad I was trying to make failed so terribly. This recipe did pair strawberries with mustard vinaigrette though, something I wouldn't have done myself and which ended up being delicious.
useful (3)
Website: Closet Cooking
This falls into the sandwich genius category. I made a veganized version of this with maple smoked tempeh bacon and pepperjack Daiya cheese. Tomatoes would have gone well in here too. Super decadent.
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Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion
By Taymer Mason
The Experiment - 2010
Made in three parts. The tofu cheddar, a cheesy roux, and the pasta, mix together and bake. The roux seemed super thick to me. Not sure if it was my mistake or there was too much flour listed in the recipe. Either way, it didn't matter and the pasta was awesome. A very grown up take on Mac & Cheeze with lots of Caribbean flavour.
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The front of this book is filled with Caribbean seasonings that are super easy and fun to make. You throw a huge list of indredients into a food processor and you put it in a jar and it's on hand for your recipes for the next year!
This sauce is very hot! I couldn't find any scotch bonnets or habenero peppers so I just subbed in the hottest peppers I could find at the store. Since I'm a wimp, this sauce turned out plenty hot enough for me, but really yummy and full of flavour.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
I'm giving this five stars even though it's super unhealthy and there are other mac and cheese recipes I like just as much but with out all the fat! I thought this was a beautiful, mild, creamy sauce. I subbed in ketchuo for tomato paste, not the same, but whatever, it worked. Since this was already so unhealthy I added slices of Tofurky beer sausage to it, reminiscent of my baked mac&cheese with hotdog pieces from childhood. I also really liked her idea to bake them into individual bowls. So cute! The crunchy breadcrumbs on top were great too. My muffin top loved this recipe!
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The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion
By Colleen Patrick-Goudreau
Fair Winds Press - 2009
Great sweet, sour, and spicy combo. I would love to have these on top of ice cream or cake.
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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
Classic flavours done perfectly. I've made this as muffins and as a loaf. Both were delicious.
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Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Lifelong Books - 2009
Chewy, banana, chocolate and nut filled cookies.
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Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
By Colleen Patrick-Goudreau
Fair Winds Press - 2010
These are three star cookies that get bumped up to four for being sugar-free and super healthy. They're also a kitchen sink type recipe and could easily be played with to change ingredients and flavours, while still keeping the healthiness in tact.
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Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Lifelong Books - 2009
These make a nice, fluffy, cake-y cookie. Very tasty, but not so amazing that I'm ever likely to make them again.
I subbed in honey for the brown rice syrup.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
Perfect, healthy muffins. Great with a little jam for breakfast. I subbed in wheat bran for the wheat germ and didn't have any problems. They came out moist and light even with all the whole wheat and bran in there.
useful (3)
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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Raw: The Uncook Book: New Vegetarian Food for Life
By Juliano Brotman, Erika Lenkert
Regan Books - 1999
This is better than traditional BBQ sauce. I think the secret is the sun dried tomatoes!
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Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
By Colleen Patrick-Goudreau
Fair Winds Press - 2010
So freakin' good. Vey soft burgers with some crunch from all the seeds. So much flavour!
useful (1)
Raw: The Uncook Book: New Vegetarian Food for Life
By Juliano Brotman, Erika Lenkert
Regan Books - 1999
I gave this recipe two shots and hated it both times. The first time I only soaked the oat groats for 30 minutes because that's what it said. It wouldn't even blend it was still so crunchy. The second time I soaked them overnight, and the texture came out all right, but it still tasted gross and floury.
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The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion
By Colleen Patrick-Goudreau
Fair Winds Press - 2009
I made a half recipe that will be enough for at least 6 sandwiches. While this is an incredibly delicious sandwich filling, or a great salad if you don't grind the chickpeas, it really doesn't taste anything like tuna salad. But I'd have to say that it is indeed better.
I omitted the celery, cause I don't like it, and the salad still had a ton of veggies in it. When I make it again, I might cut back on the veggie to bean ratio. And I will also grate the carrots instead of chopping.
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Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You
By Terry Walters
Sterling Epicure - 2009
50% hit 50% miss for me. The black bean patties were very bland. It seemed like they had a lot of great flavourful ingredients packed in there, but they came out tasting very beany. But, to save the day, pineapple guacamole comes out of nowhere! It was delicious and when piled 3" high on your boring bean patty it becomes an awesome meal.
One note on the flax in the burgers. This was a new thing for me, but instead of beating the water and flax to make it gooey, Walters just sits the flax in the water, by the time you're ready to add it to the patties it's turned into a gelantanous blob of awesome. I'm going to remember that one!
useful (5)
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
Mmm, perfectly flavoured black bean soup. My favourite part was the rum. I'm pretty sure I've never given anything with rum in it less than five stars.
This was a little too thin for my taste, I like my bean soups on the thick side, but that's personal preference and easily fixed next time I make this soup. I topped this with a little basil-cashew sour cream I made from the Artful Vegan, which made this soup that much more amazing!
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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
This is a good basic black bean soup recipe. If I made it again I would drain the beans. I thought I'd give it a shot without doing my usual drain and rinse plus broth, but it tasted like undrained bean soup...Lauren Ulm, what were you thinking?
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Website: Vegaloca
These were super yummy! Lots of flavour and very moist. They came out a little soft so next time I will up the bread crumbs and gluten. These would be great in a bun, but I had them with a spicy sour cream sauce I made, similar to the one from the blog post.
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Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
By Colleen Patrick-Goudreau
Fair Winds Press - 2010
I used blueberries instead of blackberries for this. I imagine any berry would work well with this recipe. These are what I wish those awefull blueberry bars tasted like at Starbucks!
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The Thrive Diet
By Brendan Brazier
Penguin - 2007
Much tastier than I thought it was going to be. As with all the smoothies in this book I added about half the water called for. Next time I will probably put more orange in, or use a bigger orange, mine was pretty small and the recipe doesn't specify size.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
By Colleen Patrick-Goudreau
Fair Winds Press - 2010
I like the idea of these better than I liked them in reality. They are very hard to get just right. The cookbook talks about this, but I thought she was exagerrating. On one side your oil is too cold and your bluebries explode before the outside crisps, on the other side your oil is too hot and your ouside crisps before the berries are done. I erred on the side of cold and as a result had semi mushy berries. :( I would recommend erring on the side of hot. At least you will have crispy croutons!
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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
A nice twist on the typical crumble. This is made with biscuit dough topping instead of crumble. I opted to do the steamed version because I love steamed buns and thought it would be a little further from a crumble than if I baked it.
Tinkerings:
Used apple cidar vinegar instead of lemon juice.
Added cinnamon to the biscuit dough.
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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
These two flavours meet each other to form the perfect muffin.
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Vegan Diner: Classic Comfort Food for the Body and Soul
By Julie Hasson
Running Press - 2011
A good solid muffin, but nothing amazing or knock your socks off about it.
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The Thrive Diet
By Brendan Brazier
Penguin - 2007
This is my favourite smoothie on the planet. I think I've made it about 100 times. It's full of good for you stuff, flax, hemp, ground rooibos, and blueberries! I never add the agave that it calls for though, the blueberries and banana are plenty sweet enough. I also use a lot less liquid because I like my smoothies super thick.
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The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion
By Colleen Patrick-Goudreau
Fair Winds Press - 2009
This was an excellent soup. I loved the dill in it. I don't know if that's a standard ingredient in Borscht,but if it isn't it should be.
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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
The moistest, tastiest bran muffin I've come across to date.
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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
The flavours in this were good but the tofu scrambled egg didn't work out at all. It was a soupy mess that wouldn't firm up or stick together. The only sticking it did was to my pan. My friend made this as well with the same result.
ETA: I made the tofu eggs work! I added about a 3/4 cup of flour to the mix to make them hold together better. They were dilicious. A little bland, but in an eggy kind of way.
I also made the biscuits this time around substituting the shortening for more butter. They were perfect.
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Broccoli good, almonds good, crispy tofu great, smothered in sweet and sour sauce even better.
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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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The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion
By Colleen Patrick-Goudreau
Fair Winds Press - 2009
I really have a hard time making anything else when I get a butternut squash these days. It's just that good.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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