Jayme's Reviews
247 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date 
| Rating | Recipe Title
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 didn't have any dill for this, so I replaced it with a little tarragon. It was a delicious, very green, blended soup. It's a shame about the dill though, i kept thinking while I was eating, how much more amazing it would have been with it. The potatoes in it made this a very filling meal.
useful (0)
Delicious and versatile dish. You can never go wrong with beans and rice.
useful (1)
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 give you a crisp cookie. They were good, and they turned out like they were supposed to, but I always feel like I failed when my cookies don't turn out moist and chewy. Guess I'm not a crispy cookie kind of girl.
useful (0)
Vegan Diner: Classic Comfort Food for the Body and Soul
By Julie Hasson
Running Press - 2011
Good, but a little bland. I still prefer the Fat Free Vegan Kitchen Mac'n'Cheeze, which is similar, but has more flavourful ingredients.
useful (1)
The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
By Colleen Patrick-Goudreau
Fair Winds Press - 2007
These were a huge hit with my friend the peanut butter lover. When mixing, I noticed the batter was coming out a little too thick so I threw maybe a quarter cup more milk in and they came out great.
useful (1)
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
Super soft, chewy and buttery perfectness. These came out even better than the snickerdoodles from Vegan Cookies Take Over the World!
useful (3)
Sweet, spicy, and salty. I subbed raisins for cranberries and pearl couscous for pasta. Probably even better with the tartness the cranberries would have added.
useful (2)
Vegan Diner: Classic Comfort Food for the Body and Soul
By Julie Hasson
Running Press - 2011
Very tasty. Could have been chocolatier. Maybe replace some of the flour with cocoa powder next time.
useful (2)
Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
Saucey tomato chickpeas. So delicious. I really like the texture the ground almonds gave the tomato sauce.
useful (2)
Yum! The title says it all.
useful (2)
These were very tasty and turned out exactly how they were supposed to, but I wasn't a fan of the sweetness in them. I guess I like my mushroom dishes to be more savoury.
useful (1)
The flavours in this were top notch. This would have been comfort food at its best if it hadn't been for my beans. I think they were too old? Wouldn't soften up no matter how long they cooked. I will definitely try this recipe again with different beans.
useful (2)
These turned out alright, but not as creamy and delicious as I remember scalloped potatoes to be.
useful (1)
This recipe made me like brussel sprouts! They turned out crisp, tender, sweet, and spicy. Yum.
useful (2)
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.
useful (1)
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.
useful (2)
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.
useful (2)
Website: The Food Network
Nice, crispy, sweet and spicy salad. Whips up in a snap while you're making the rest of dinner or lunch.
useful (3)
The Thrive Diet
By Brendan Brazier
Penguin - 2007
Couldn't even choke this down. I was really excited about this smoothie since it was my first ever green smoothie and I feel like that's some sort of vegan rite of passage. It tasted like blended lawn clippings. I tried to salvage it by adding a frozen banana to get a smoother texture and while it made it a little better, overall I would NEVER make this again.
useful (4)
I forgot the lime when I made this(it was 4:30am), but it was still delicious! As usual, cut the water by about half to make it thicker. I seeded the jalapeno before putting it in and it wasn't spicy at all even though you could tell the jalapeno was there. Next time I will leave a few seed to get a little heat.
useful (1)
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.
useful (0)
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!
useful (1)
I subbed a lot of things in this recipe, but nothing that changed the essence of this dish, ie. the sauce! I thought the lemon flavour could have been stronger, but didn't really care cause this turned out so freakin' delicious!
My major subs were chickpeas for black beans, veggie ground chicken for seitan, broccoli for kale, and a mixed grain for brown rice. In the sauce I used a little more soy sauce, some lime juice, and brown sugar, instead of the vegan worchestershire sauce.
useful (0)
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
Batter came out a little thick, I will add more liquid next time. Otherwise, these were fracking awesome! Had it with sliced bananas and maple syrup on top.
useful (2)
I ate these on top of cashew ice cream. Super rich and decadent.
useful (2)
A beautiful blended vegetable soup. Very straightforward until you get to the miso and say, "Really, 1/3 cup miso?!" But I out it in anyway, despite raised eyebrows, and I loved it. Carrots heart miso.
useful (1)
Amazing! I wouldn't change anything about these. I made this into two mini loaves (30 min. bake time) and seven muffins (20 min. bake time).
useful (2)
Forget dessert, I had this bad boy for breakfast! CPG is a sandwich genius. Grilled and melted chocolate with my almond butter and banana sandwich? Yes, please!
useful (1)
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
Pretty good, but a little dull. I would probably spice it up if you're using it as a dip. But for sandwiches it will be a nice creamy filler.
useful (1)
Fresh and Fast Vegan Pleasures: More than 140 Delicious, Creative Recipes to Nourish Aspiring and Devoted Vegans
By Amanda Grant
Da Capo Press - 2002
This recipe didn't use a proper dredge for the veggies before you fried them and as a result most of the corn meal fell off. Especially on the peppers, it did not stick to the skin at all! The veggies were still tasty and I'm sure they will make a great fried veggie sandwich tomorrow...but still. Disappointed!
useful (1)
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
This is listed in the Mains section of the book, but it is totally a dessert soup. Amazingly yummy though! I made the blueberry croutons to go on top of it, but they were underwhelming and I'll leave them out next time.
useful (3)
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!
useful (0)
This uses chili powder and nutritional yeast for flavourings. Could have held quite a bit more chili powder though. I will double it next time.
useful (1)
A great basic pesto recipe. I'm always a fan of pesto that leaves out pine nut$.
useful (2)
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
I used a can of plum tomatoes instead of diced. Don't think it matters much since they're blended anyway. And I also used red onion. The chickpeas really add a lot of flavour to this soup. It kind of tastes like a spicy tomato soupy hummus. And I say that with love.
useful (1)
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
This is my new favourite porridge recipe! And I am a porridge fiend who doesn't say this lightly. It's soft, creamy, sweet and delicious. I used fresh blueberries, which exploded everytime I even thought about biting them. Yum!
I will leave the maple syrup out of the recipe next time and just use it as a drizzle. The recipe didn't taste overly sweet, but I suspect itisn't totally necessary either. Therer's also aminor typo that lists water as a drizzle for on top of the porridge, but that should be milk.
useful (0)
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!
useful (1)
Cooking time is way off for these. They were starting to burn about halfway through. They also didn't crisp up very well.
useful (0)
So freakin' good. Vey soft burgers with some crunch from all the seeds. So much flavour!
useful (1)
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
A thin doughy-style pancake recipe. I didn't bother doing the blender overnight thing...pancakes are already pretty easy to whip up first thing in the morning for me. I added blueberries for extra awesomeness.
useful (0)
I like that the beans are only lightly steamed for this. Very crispy and with the glaze and pine nuts it's a perfect refreshing summer salad.
useful (1)
I've never had a Lassi before. It was delicious and a perfect summer evening dessert! I left the optional cardamom out but only because my spice grinder died.
useful (1)
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)
Very moist and flavourful. I baked half and fried the other half and they were great both ways.
useful (0)
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
This came out a little bland. I didn't have any ginger so I doubled up on garlic, but I don't think that alone would account for the blandness. It was otherwise delicious and I will definitely make it again, but I would double the spices next time.
useful (0)
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
A little too moist for my taste, but it's hard to pack this much fruit into a muffin without that happening. Great kiwi flavour though, but overall this muffin wasn't awesome enough to justify the $4 I spent on kiwis for it.
useful (0)
This recipe has a typo in it for sure. The batter was waaaaaay to thick. These were hearty green tea muffins. I would add another half cup of milk at least if I made these again. But I probably won't since Vegan Cupcakes Take Over the World has the most perfect Green Tea Cupcake ever.
On the plus side, the flavour was still great and they're certainly not getting any complaints from the munchers, but if you're going to call something a cupcake, it's got to be melt in your mouth fluffy deliciousness.
useful (2)
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!
useful (2)
Raw Food: A Complete Guide for Every Meal of the Day
By Erica Palmcrantz Aziz, Irmela Lilja
Skyhorse Publishing - 2010
This was a little watery, i think there may have been too much fresh tomato to other stuff ratio. Pretty good flavour, but I've had other raw marinara sauces that put this to shame. Maybe it needs more sundried tomatoes?
useful (0)
This ended up being supere delicious, but not until I'd done some considerable doctoring. Mostly with the spinach "sauce", which was just supposed to be blended spinach with water. I made it into more of a pesto with some walnuts, olive oil, garlic, lemon, and salt. The marinara sauce was a little watery, maybe my tomatoes were extra juicey? But the flavour was good.
Otherwise this was awesome. Layers of marinara sauce, zucchini "pasta", avocado, marinated mushrooms, and spinach sauce. Pretty much and incredibly elaborate salad!
useful (2)