Jayme's Reviews
247 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
| Recipe Title
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.
useful (1)
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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This is definitely a hummus recipe. Very basic, but very good. And so adaptable!
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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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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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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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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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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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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.
useful (2)
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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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.
useful (1)
The Artful Vegan: Fresh Flavors from the Millennium Restaurant
By Eric Tucker, Bruce Enloe
Ten Speed Press - 2003
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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Raw: The Uncook Book: New Vegetarian Food for Life
By Juliano Brotman, Erika Lenkert
Regan Books - 1999
This is the first raw soup that I've ever really loved. Like I can't wait to make it again kind of love. It's full of fresh squeezed orange juice, cucumbers, and of course avocados. It tastes like blended summertime.
The serving size for this is way way off. It says it serves 2 but I made a half recipe (because that's all I could fit in my blender) that easily served 4. So that's like 8 servings total.
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This is better than traditional BBQ sauce. I think the secret is the sun dried tomatoes!
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I think raw desserts are my favourite because you can totally pretend that they are almost as healthy as dinner. This pudding only has three things in it. Avocado, carob powder (I used raw cacoa powder instead), and maple syrup. It came out a little sweet for me but that's just preference and an easy fix. Otherwise, it was the fluffiest, bestest chocolate pudding ever! I've already made it 3 times in the last 2 weeks.
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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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These two flavours meet each other to form the perfect muffin.
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The moistest, tastiest bran muffin I've come across to date.
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These are definitely ginger muffins. Super good!
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My favourite muffins from the book. These have a little cayenne pepper in them to give it a little kick at the end.
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These are sugar cookies. It's really the only recipe you'll ever need for all your sugar cookie baking needs.
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I think these are the best gingerbread cookies ever. However, I have had two people comment on how molassesy they are. It's not a bad thing (especially not for me) but some people might want their gingerbread men more gingery?
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Most people probably don't need a recipe for this. But I did. When I went vegan I could never get the cocoa to taste as good as the milky stuff, but this recipe explains how to make it properly to get rid of the powdery taste that I wasn't liking in my hot cocoa.
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This is a perfect spice blend for chai tea for anyone looking to start making their own.
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I think the title says it all. So good. Could also be used as a kind of nutella too.
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Nobody will know it's any different than the eggy stuff.
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Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less
By Robin Robertson
Andrews McMeel Publishing - 2007
Not something that's hard or really needs a recipe, but it's always good to have the easy one's around too.
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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
A great basic scramble recipe from which to build your own. Because every vegan should have their own tofu scramble recipe!
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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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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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Oranges are the secret to this beautiful cranberry sauce. I don't know why anyone eats cranberry sauce from a can when you can whip this up in no time.
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Simple, sweet, and perfect. A staple at my house these days.
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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
Broccoli good, almonds good, crispy tofu great, smothered in sweet and sour sauce even better.
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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 really are spicy, chewy, goodness. And the drizzle on top gets another +10 from me.
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These didn't crinkle much for me. Not sure who's fault it was. But regardless they were still delicious.
Dec. 25
Made these again and they totally crinkled and were perfect. Even more delicious than last time, so it was definitely my fault before!
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These are an intensly coffee flavoured chewy little cookie. And the oatmeal in it lets you pretend it's healthy and not a decadent goo festival!
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My favourite cookie out of the book so far. The Tahini gives them such a soft, chewy texture and the lime gives it a great zing!
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A perfectly classic peanut butter cookie. It made me ridiculously happy to make the little fork Crisscrosses on these.
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This makes a doughy mocha flavored cookie and tops it with a coffee flavored drizzle. Awesome!
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