Jayme's Reviews
247 recipes reviewed. Showing 51 to 100Sort by: Book Title 
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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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Fresh and Fast Vegan Pleasures: More than 140 Delicious, Creative Recipes to Nourish Aspiring and Devoted Vegans
By Amanda Grant
Da Capo Press - 2002
I would have rated this a four because it was dilicious, but if you're going to put cumin and coriander right in the title, then that should be a dominant flavour. It wasn't, the lemon completely took over.
I loved the mashed potatoes that went under this. I've never put mustard in mashed potatoes before, but it totally works! I swapped the fresh garlic for some rosemary glazed garlic I had left over.
I also swapped the spinach for some new kale (not sure what kind it was, but it was flatter than dinosaur) and some beet greens.
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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!
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The Garden of Vegan: How It All Vegan Again!
By Tanya Barnard, Sarah Kramer
Arsenal Pulp Press - 2003
These are a very good cakey-style brownie that is easy to whip up in a hurry. I used pecans as my nuts of choice and topped them with the chocolate peanut butter frosting from Vegan Baking for extra deliciousness.
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When you're bored of flavouring your rice with stocks this is a super easy and smart way to make tasty rice. It's just a teaspoon of turmeric and five spice, then two tablespoons of soy sauce. Very yummy!
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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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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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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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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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Great replacement for the store bought vegan mayo, which is really expensive. Next time I make it I will opt for the lemon juice, instead of vinegar. I think it would add a little sweetness this recipe was missing.
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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 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.
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Very liquidy shake. I added an extra half banana and it still wasn't thick enough. The flavour was perfect though. Next time I will cut the liquid in half.
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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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A beautiful, hearty muffin with lots of flavour.
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The moistest, tastiest bran muffin I've come across to date.
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Muffin-shaped cornbread. Perfect!
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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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Hearty outside with a sweet treat in the middle!
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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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I love how zucchini gives a beautiful moist flavour to any quickbread. Tis was a great recipe that can be used for loaves or muffins or both since it's a double recipe! Didn't have any vinegar so subbed in 2 tbsp lemon juice and a shade more baking soda. I also subbed in one of the cups of flour for whole wheat pastry flour. It still turned out very fluffy and perfect.
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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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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.
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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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Website: Kitchen Operas
If you are a porridge lover this is for you! It's amazing. The barley really gives it a nice texture and the chai spices are just so dreamy. Just writing this is making me wonder if I have everything I need to make this for breakfast in the morning. Here's hoping!
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Party Vegan: Fabulous, Fun Food For Every Occasion
By Robin Robertson
Wiley - 2010
Ginger batter, with a ginger buttercream frosting, and candied ginger pieces to top it all off. Obviously only for ginger lovers!
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
I love two things about this recipe; it uses leftovers and it's a build-your-own recipe. I had leftover garlic mashed potatoes with kale and beet greens so I followed Lee's super easy directions and made two very delicious potato scones.
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Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less
By Robin Robertson
Andrews McMeel Publishing - 2007
This is great with chips or you can do it bread bowl style. But if you choose to bring said bread bowl to a non-vegan party, they will look at it weird and refuse to eat it because it is bright green instead of the usual gross soupy spinach dip from the store. That's my sad little story about that one.
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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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I liked this. Super simple to make and the raisins are like little drops of dessert in your dinner.
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This is my favorite way to eat tempeh so far, but still hasn't made me a convert. And it's kind of cheating because you can barely taste the tempeh under all the delicious sauce!
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The sauce gives this a surprisingly hearty, meaty texture to it.
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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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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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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 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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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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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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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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The Thrive Diet
By Brendan Brazier
Penguin - 2007
The flavour was really good for these, but they didn't cook up very easily. By the time you've managed to get them cooked all the way through they look more like scrambled pancakes. Still, they were pretty damn tasty scrambled pancakes!
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This book makes quite liquidy smoothies and this one in particular, since it's made with pears, is more juice-like than smoothie-like. I really liked the flavor combo though. The ginger gives it a nice zing.
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