Jayme's Profile

From: Vancouver, BC Canada

Joined: June 10th, 2011

About me: I love cooking, reading, swimming and bugs. And talking about all those things.

Favorite cookbook: Just one?

Favorite recipe: Can't do it!


Latest review:

May 28th, 2012

Superfood Chia Chili from The Thrive Diet: Whole Foods to Thrive

Raw food still baffles me sometimes. This recipe sounded gross, but when all the ingedients were literally just thrown in a bowl and stirred together, I wound up with a totally tastey raw chili. Much lighter... read more >


recipe reviews (248)
book reviews (3)
useful review votes (229)

Jayme's Reviews


Search Reviews:

247 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title

Website: Vegweb.com

vegweb.com
 

13th July 2011

General Toa's Tofu

This has been the highest rated recipe on vegweb for years. It even made it into VegNews magazine once. And why you might ask? Because it's healthy! No...not at all. Beacuse it's so freakin' delicious it's like you're eating dessert for dinner. It's golden crispy fried tofu cubes drenched in sweet, garlicy sauce. Throw some broccoli and brown rice under those bad boys and you can pretend it's good for you!

useful (1)  


Website: VegNews

www.vegnews.com
 

18th July 2011 (edited: 21st July 2011)

Cheezie, Crunchy Kale Chips

I found this in vegnews' awesome raw summer recipe bonanaza they've got going on for the month of July. It's a tahini and nutritional yeast sauce that you slather all over your kale chips before popping them in a dehydrator. I don't have a dehydrator and I didn't really care if they were raw so I put them in the oven @375 for about 10 minutes until they crisped up. A of my chips ended up with big blobs of sauce on them and these ones stayed soggy, so watch and make sure to get your sauce well distributed.

Perfect for kale haters!

useful (4)  


Veganomicon: The Ultimate Vegan Cookbook

By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007

22nd June 2011 (edited: 22nd June 2011)

Chickpea Cutlets

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!

useful (2)  


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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26th June 2011 (edited: 26th June 2011)

Butternut Squash and Pumpkin Seed Rice Paper Rolls

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.

useful (1)  


26th June 2011

A Hummus Recipe

This is definitely a hummus recipe. Very basic, but very good. And so adaptable!

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26th June 2011

Diner Home Fries

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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26th June 2011 (edited: 26th June 2011)

Autumn Root Salad with Warm Maple Fig Dressing

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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26th June 2011

Rutabaga Puree

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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26th June 2011

Chickpea-Quinoa Pilaf

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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26th June 2011

Tamarind Lentils

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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26th June 2011

Tangerine Baked Tofu

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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26th June 2011 (edited: 26th June 2011)

Baked BBQ Tofu

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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26th June 2011

Smoky Grilled Tempeh

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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26th June 2011 (edited: 26th June 2011)

Pasta Della California

Who knew you were supposed to put avocados in your pasta? Well you totally are. Because it's delicious.

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26th June 2011

Mac Daddy

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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26th June 2011

Mustard Sauce

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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26th June 2011

Mushroom Gravy

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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26th June 2011

Spiced Yogurt Sauce

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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26th June 2011

Basil-Cilantro Pesto

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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26th June 2011

Cheezy Sauce

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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26th June 2011 (edited: 26th June 2011)

Skillet Cornbread

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.

useful (1)  


26th June 2011 (edited: 26th June 2011)

Jelly Donut Cupcake

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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I made this a Mango Yoghurt Pound Cake since that's what I had in my fridge. It gave it a delicious slighty sweet flavour. The texture and denseness of this cake were bang on for a pound cake. I'll be making it, or its variations, again for sure.

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8th July 2011

Rumnog Pecan Cookies

For rum lovers! These are chewy, nutmeggy, and of course rummy. They have rum in the batter and also have a rum frosting and the pecans give them a nice little crunch too.

useful (3)  


11th July 2011 (edited: 11th July 2011)

Banana-Wheat Germ Muffins

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.

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So I didn't follow the rules at all with these, but they still turned out very lovely. They really do taste and smell exactly like sunshine. My big faux pas was the pineapple, which was supposed to be canned, but I went ahead and used fresh anyway. I only had a 1/4 cup of juice from that so I subbed in the other half with orange juice from the orange I zested. I don't think any of the changes I made effected the muffins, they had a crispy top, like the book said they would and only rose a little. They are a very moist muffin, but I love that!

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20th July 2011

Snobby Joes

This is basically a saucy lentil chile sereved on a bun. I've never had a joe of any kind before so I don't know how close this comes for flavour and texture. But I sure liked it!

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I've had my eye on these since I bought this cookbook two years ago. I finally had some pistachios and decided to jump on top of these. They were amazing! Very chewy, packed with flavour, and with beautiful, sweet, crunchy chopped green pistachios on top.

I made a few subs, but nothing that changed the essence of it's pistachio-rose water awesomeness. I used arrowroot instead of cornstarch, lemon juice and zest instead of lime, nutmeg instead of cardamom, and coconut milk (So Delicious, not the can stuff) instead of rice milk.

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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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25th October 2011

Sauteed Collards

A simple way to sautee greens with a smokey garlicy flavoured sauce. I've done it with both the leftover marinade from Smokey Grilled Tempeh and the broth with soy and liquid smoke. Both work great.

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This recipe made me like brussel sprouts! They turned out crisp, tender, sweet, and spicy. Yum.

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