Jayme's Reviews
247 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date | Rating | Recipe Title 
Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
By Isa Chandra Moskowitz, Terry Hope Romero, Sara Quin
Da Capo Press - 2006
I made these for a friend who was turning 19 since I didn't think bringing a big bottle of rum to work was appropriate. But these sure were! Man are they rummy. There's a half cup of rum in the batter, a rum buttercream frosting, which goes on top of a rum glaze, and just in case that wasn't enough rum, the raisins in the batter were pre-soaked in rum!
useful (1)
Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion
By Taymer Mason
The Experiment - 2010
This stuff is dangerous. It has a ton of rum in it, but goes down like water. Super delicious and I definitely recommend getting the bitters.
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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
Nobody will know it's any different than the eggy stuff.
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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
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.
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Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
By Ani Phyo
Da Capo Lifelong Books - 2010
Crunchy, sour and a little bit sweet. Minimal ingredients, but kinda messy to make. (Purple fingers and shredded cabbage everywhere...)
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Raw Food: A Complete Guide for Every Meal of the Day
By Erica Palmcrantz Aziz, Irmela Lilja
Skyhorse Publishing - 2010
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!
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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
A hair on the side of too moist, but very nice and lemony otherwise.
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Vegan Diner: Classic Comfort Food for the Body and Soul
By Julie Hasson
Running Press - 2011
Great, moist, easy to make burger patties. Very versatile too. Yo can use any of your favourite spice blends to change it up.
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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
Pumpkin pie on top, brownie on the bottom. It was like having two desserts in one!
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The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
By Jo Stepaniak
Book Publishing Company (TN) - 2003
While the texture for this was bang on for cheesecake, the flavour was lacking in the cheesiness department. More lemon? I don't know. Tasted more like pumpkin pie. But who doesn't love pumpkin pie?
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
Everything a potato salad should be!
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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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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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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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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
I did a pretty major sub in this. Instead of the almond paste I didn't want to buy I used the almond pulp I had leftover from making almond milk the other day. The cookies turned out great. They are probably a little crisper than they would have been with paste, but it wasn't a bad thing at all. Super almondy goodness in these and the pine nut$ on top were a great investment!
useful (2)
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
By Lauren Ulm
HCI - 2009
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.
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The Thrive Diet
By Brendan Brazier
Penguin - 2007
These are packed with really intense flavour. You can leave these raw or bake them, but I prefer the raw version. It's a lot more moist and flavourful. Once they're baked I find the texture too dry and crumbly and they mellow out a lot.
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
This came out a touch too think and oily, but was easily fixed. Flavour was amazing, the curry and ginger really pumped up the peanut sauce. I served this underneath some deep-fried plantains and the sweetness really went well with this sauce.
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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
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)
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.
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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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Any cookie that tastes like what I imagine an edible pillow would taste like gets five stars from me. These are quite labour intensive so plan for some extra time if you want to make these bad boys. Or better yet get a friend or two over for a vegan baking party! Someone can roll the peanut butter balls and someone can roll the chocolate dough around them, like a little vegan factory.
The results for all your efforts are a deliously soft peanut butter center with a chewy chocolate cookie cover.
useful (3)
The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing
By Wheeler del Torro
Fair Winds Press - 2009
Love that this is so natural. Only 4 ingredients: peanut butter, soy milk, brown sugar, and vanilla.
I want to try it again using other nut butters.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
Who knew you were supposed to put avocados in your pasta? Well you totally are. Because it's delicious.
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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
Very simple pasta, exactly what the title says it will be. This is made with kids' pallets in mind, so for a more grown up peanut sauce flavour I add a little cayenne pepper or red pepper flakes.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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.
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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
This is now my new go-to pancake recipe. It's even fluffier than my last recipe that I've been using for two years now. I had it with cinnamon and blueberries this morning and it was perfect!
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The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat
By Tal Ronnen
William Morrow Cookbooks - 2009
This is what you make when you want people to think you spent an hour making just a salad (when really you didn't...shhhh). If you've got leftover quinoa this is the perfect thing to make. Toss it with some lemon juice, herbs, cucumber, and red onion. Then make a vinaigrette. I used red wine, never seen champagne before. Toss some green salad with your dressing, put some orange slices on top, add your endive leaves and fill them with your quinoa salad! Done, so yum!
Oh yeah, too much lemon is called for in the quinoa, I would half that amount.
useful (3)
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
Nice, sweet little orange flavored cookies. I made them for a sugar-free friend.
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You'd never guess these were vegan shortbread cookies. I really really like the rosewater variation. Perfect for tea parties!
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Perfectly chewy and spiced with cinnamon and nutmeg.
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
Gives the basic recipe for hot breakfast porridge, then a list of ten different ways to spruce it up. I made blueberry nutmeg buckwheat porridge!
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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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'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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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)
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
This makes a doughy mocha flavored cookie and tops it with a coffee flavored drizzle. Awesome!
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Website: Iowa Girl Eats
I did a veganized version of these when some drunk people snacks were needed. I used apple sage field roast sausages to replace the hotdogs.
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The Artful Vegan: Fresh Flavors from the Millennium Restaurant
By Eric Tucker, Bruce Enloe
Ten Speed Press - 2003
Such a simple thing to do with your garlic, but really turns any garlicy dish up a few notches. A sprig of rosemary, a head of garlic and some olive oil plus a little oven time and you have the perfect garlic. I made these to go with the soft garlic polenta but they'd be great in anything, I'm thinking mashed potatos here. And no need to waste that beautiful rosemary garlic oil you just created. It would be so nice on salad or just cooked into whatever goes in your pan next!
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Raw: The Uncook Book: New Vegetarian Food for Life
By Juliano Brotman, Erika Lenkert
Regan Books - 1999
This had some really amazing flavours. The BBQ sauce is what really made this dish for me, but all the flavours worked well. Two notes for this recipe. The marinated portobellos came out way too salty. I would probably marinate them for a lot less time or change the marinade. The second thing was the texture threw me off a little. I've never had a raw nut loaf before so maybe this is what it always tastes like but I feel like if I had an actual dehydrator I might have been happier. The book says you can sub in an oven at lowest setting, watching to make sure it doesn't go over 100, but I feel like that's not the same as if it were having hot air blown at it for 3 hours instead.
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The marinade for this is just straight Nama Shoyu and oil. I used Bragg's instead, thinking it was an except able substitute, but maybe I was wrong? Either that or the marinating time is off. It said to marinate for anywhere from 30 min. to 6 hours. I went for 4 and it was waaaay too salty. If I try it with this marinade again I will go no longer than 30 min.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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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?
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The Thrive Diet
By Brendan Brazier
Penguin - 2007
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)
Raw: The Uncook Book: New Vegetarian Food for Life
By Juliano Brotman, Erika Lenkert
Regan Books - 1999
A compilation of several other recipes from the book: Nacho Cheese, Guacamole, Raw Salsa, Sour Cream, and Marinated Portobello. Once these are ready they're all plopped on top of a bed of thinly sliced beets, carrots and yams as "chips" with some sprouted lentils to top it off.
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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
Yet another perfect cookie. Very gingery!
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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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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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
You'd never guess there are only four ingredients in here. Super yummy. The secret is the coconut milk. Nothing can taste bad if it has coconut milk in it.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
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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