Leeka's Reviews
232 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
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Website: The Blissful Chef
I love zucchini noodles so I'm always looking for new ways to dress and eat them. The avocado gave this salad dressing a lovely creaminess. I may cut down a touch on the dijon next time around. I had to add double the amount of water to get the ingredients to blend but I'm very happy with the flavour and zip in this salad.
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Website: Post Punk Kitchen
This is a simple and hearty stew featuring potatoes, carrots and navy beans seasoned with paprika, thyme, dill and pepper. I substituted green peas for the beans to add a bit of colour. I've only made dumplings one other time but these steamed up perfectly and were nice and tender! I didn't have fresh herbs so I had to use dried. I was hoping to taste more dill but the rosemary in the dumplings was the dominant flavour. A good family supper, I will probably add more veggies next time.
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Website: Veg Kitchen with Nava Atlas
Easy, basic, Sloppy Joe recipe. I like the contrast in textures between the pinto beans and quinoa. Good flavour, kid friendly, not spicy.
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The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking
By Mark Reinfeld, Jennifer Murray
Da Capo Lifelong Books - 2009
Blended smooth, gingery and full of healthy ingredients, eating this soup had me feeling very virtuous. I had a bunch of kale to use up and this was the perfect solution. Without any fresh parsley in the house, I had to use dried so I added an extra handful of other fresh greens. This soup would probably kick a cold in the butt!
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Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat
By Roberto Martin, Quentin Bacon, Ellen DeGeneres, Portia de Rossi
Grand Central Life & Style - 2012
Our whole family enjoyed this vegan version of the classic Mac 'N Cheese. The sauce uses a base of cashew cream with veggie stock and vegan cheddar cheese added. It was very creamy and simple. A definite make again, this dish is especially kid friendly.
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Website: Vegweb.com
Really moist and delicious cookies.
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Vegan Eats World: 300 International Recipes for Savoring the Planet
By Terry Hope Romero
Da Capo Lifelong Books - 2012
The smell of this curry simmering on the stove was amazing! The sauce was very creamy with a combination of coconut milk, peanut butter and veggie stock. The curry consisted of garam masala, cayenne, ginger, garlic, shallots, chinese five spice, turmeric and salt blended together to make a paste. I loved the combination of potatoes, tofu, broccoli and onions cooked together in this slightly spicy, one pot meal. I was slightly disappointed in the lack of depth but I'm pretty sure this curry will taste even better as leftovers once the flavours have had more time to meld. And perhaps I didn't add enough lime juice at the end. Definitely a make again.
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A very easy, baked tofu. The whole family enjoyed this Asian style marinaded dish accompanied by sesame greens and rice. I can easily see this becoming part of our regular rotation. I reduced the marinating time from one hour to about 10 minutes and the tofu was still quite tasty.
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Website: Chocolate and Beyond
I thought I'd give these vegan fishcakes a try in order to tempt my notoriously picky daughter with something new. I had a feeling that the Panko encrusted, pan fried coating would appeal and I wasn't wrong.
The "fishy" flavour comes from kelp powder, something I've never used and it did give these patties a distinct seafood taste. Texturally, the mixture was quite uniform and sticky. I think adding the cooked potatoes to the bean mixture in the food processor may have been overkill. Next time, I'll mash the potatoes by hand. I had to add double the amount of gluten flour in order to be able to handle them.
We all enjoyed these, a definite comfort food!
Edited to add: I accidentally used 1kg of potatoes instead of 1 pound! They still turned out great but that may be why I needed double the flour.
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Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
By Isa Chandra Moskowitz
Da Capo Press - 2005
I baked these adorable cookies for a vegan potluck event and they were really fun to make. I actually didn't get to taste one, they were gone before I made it to the dessert table so my four star rating is based solely on looks.
While rolling these into small balls, be sure to take the advice of the authors and keep your hands damp or you will have very sticky cookie dough all over your fingers.
I used the stick of a spatula that was fat and round to make the "thumbprint" half way through baking because I didn't want to burn my thumbs. It worked fine but I put a little too much jam in the centres and it bubbled over a bit. No worries though, the cookies still came out looking delicious and they were snatched up at the dinner!
I will definitely make them again and update my review with notes on the flavour.
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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Rodale Books - 2010
Very simple ingredients that I use often, tofu, peppers, soy, garlic, chile, hoisin, and ginger. Sometimes preparing them in a slightly different manner or order makes a subtle but yummy difference in the finished dish. We enjoyed this stir fry with a slightly sweet and spicy sauce over soba noodles. It would also be great served with rice.
A definite make again for an easy week-night supper.
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Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours
By Mark Reinfeld, Bo Rinaldi, Tae Hamamura, Jane Goodall
Beaufort Books - 2007
I've made this salad several times this summer and absolutely love it! I serve this on toast, in a tortilla or lettuce wrap, or scooped on top of tomatoes and salad greens. I generally whip up a batch to have in the fridge and can eat for breakfast, lunch or dinner. The dill makes me happy and it only takes a minute to whip up the home-made veganaise dressing (in the blender) that accompanies the recipe.
I've adapted this recipe to suit my taste by adding chopped sweet or dill pickles, and one day when I didn't have any celery, I tried grated carrots instead which were delicious.
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Awesome, fast and easy.
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The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
By Lindsay S. Nixon
BenBella Books - 2011
I'm not quite sure what to say about these. I've never made or eaten no-fat chocolate chip cookies before and they certainly don't taste like a typical cookie. They are more like little flat cakes. The flavour was fine but I miss the chewiness and traditional texture of a cookie with fat. I had trouble removing them from the pan even though I used parchment paper.
61 calories per cookie.
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I was fairly happy with this miso based sauce. It's quite similar to other vegan "cheese" sauces I've made in the past and since I did not expect it to taste like actual cheddar sauce, it didn't disappoint. Quick to prepare on the stove-top, I served it mixed with pasta, broccoli and cauliflower for an easy lunch.
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Get It Ripe: A Fresh Take on Vegan Cooking and Living
By jae steele
Arsenal Pulp Press - 2008
This is exactly what I wanted to eat! A creamy, tomato soup with a touch of heat.
The recipe specified soaking the cashews for 4 to 8 hours but I didn't feel like waiting so I only soaked them for about 40 minutes while the soup was simmering. It was just enough time to soften them slightly and they added a lovely texture to the soup.
I also accidentally added 2 tablespoons of maple syrup instead of 2 teaspoons so I increased the amount of tomatoes to balance out the sweetness.
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The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors
By Hema Parekh, Tae Hamamura
Kodansha International - 2008
This is quite a liquid-y dish, more of a soup than what I had anticipated. The coconut milk adds a lovely creaminess to the curry that I love. I almost halved the amount of liquids, both coconut milk and water. I also cut the oil from 4 tablespoons to one to make the dish more calorie friendly. For the Thai soup paste, I used Thai Kitchen Red Curry Paste which has almost identical ingredients and my final change was to up the amount of peas from 1/2 cup to a full cup.
I think this would have been much too thin without the above changes. The flavours were nice with just a touch of heat. Lovely served over noodles or rice.
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Website: Fatfree Vegan Kitchen
This was an excellent tofu scramble. I love kale and am always looking for interesting ways to incorporate more of it into my diet. This recipe has quite a different flavour profile from my typical tofu scramble. The seasonings are smoked paprika, cumin, turmeric, salt, garlic and nooch. I cut back on the amount of smoked paprika because I just like a hint of it and used regular paprika for the remainder. A really nice change and a great way to get lots of veggies into a breakfast dish.
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Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World
By Robin Robertson
Harvard Common Press - 2003
This pudding was far too rich for my taste. It took me three days to eat one portion and I have a sweet tooth. I think cutting the one cup of semi-sweet chocolate chips by a third or even one half would still make for a nice pudding. On the plus side, it's very simple to make with only four ingredients.
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Website: Vegweb.com
A super quick and easy gravy made from pantry ingredients.
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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
The flavour was nice but not outstanding. I made these in a square pan and thought there was far too little of the date filling and too much oatmeal base and topping.
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Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes
By Isa Chandra Moskowitz
Da Capo Lifelong Books - 2009
I'm so glad I finally decided to give this recipe a try! The combination of chocolate and raspberry is fantastic here and the muffins aren't too sweet. Perfect for a tea or coffee break, you can indulge in more than one without feeling too guilty. The crumb is tender and the bits of raspberries add a nice juicy contrast. Really yummy!
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The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
By Lindsay S. Nixon
BenBella Books - 2011
I was very curious if the black bean flavour would be noticeable and I must say I don't think I could have guessed the main ingredient. These brownies are very moist, there is no flour in the recipe and I found the banana and cinnamon to be the dominant flavours. Next time I make these, I'll increase the amount of cocoa and cut back on the cinnamon. On the upside, they were extremely simple to make, everything went in the food processor except for one ingredient at the end.
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Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
By Isa Chandra Moskowitz, Matthew Ruscigno
Da Capo Lifelong Books - 2010
Of course these would taste really yummy fried but that defeats the purpose! I did find them quite mushy and a bit sticky to work with but they baked up firmly. The flavour was nice, and for dinner we paired them with some chopped fresh tomato, stir fried greens and onions and a home-made vegannaise on tortillas.
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A very hearty and simple winter soup. The recipe calls for french lentils which I love but I had to substitute mung beans because that's what I had on hand. The soup is seasoned with thyme, tarragon and garlic and I always find tarragon to be a little overpowering as was the case here.
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Website: Post Punk Kitchen
I thought these were a little bland and at the same time had too much peanut butter flavour. They held together well but definitely need more seasoning.
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Peter Reinhart's Artisan Breads Every Day
By Peter Reinhart
Ten Speed Press - 2009
This was my very first bread-making attempt and I'm fairly pleased with the results. I made the butter-flake rolls with this recipe and they were surprisingly easy to make. I cheated on the proofing time a little but they turned out fine if a little denser than I expected. I'm encouraged to continue with more recipes from this book.
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
I don't often give my own recipes five stars because I always think there's room for improvement but I'm happy with this decadent, little experiment. I started out to make a chocolate peanut butter pie and discovered an almost empty peanut butter jar so the banana ended up being a last minute addition. It turned out to be a rich and delicious pie despite how messy the crust looks.
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Website: Fatfree Vegan Kitchen
These patties have great flavour with a bit of kick from the cayenne. I used 1/2 cup of cilantro in place of 1/4 fresh parsley. The mixture was quite moist before they went into the oven but not so much that I couldn't form patties. I didn't love the texture after baking, they were a little dry on the outside and mushy like mashed beans on the inside but since I have no quarrel with the taste I'm giving these a four out of five. They would probably be improved by pan frying in a bit of oil and perhaps not processing the hell out of the beans to start with.
Note: I did not make the accompanying tahini sauce as I had other saucy sides so the review is for the patties only.
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Website: Vegan Yum Yum
I've had a cold for a few weeks that I can't seem to shake and though this soup might help clear out my sinuses. I loved the tangy-sourness of the broth. I added garlic and two tablespoons of grated ginger for extra zip and flavour and was happy with the results. The spiciness was just right and the pepper ground on top gives a great kick.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
Very good. Not quite as moist as my regular recipe from The Joy of Vegan Baking but there were no complaints from the family. I like that it was not too sweet and half the loaf was gone within an hour of it coming out of the oven.
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The Peaceful Palate: Fine Vegetarian Cuisine
By Jennifer Raymond
Book Publishing Company (TN) - 1996
I was slightly disappointed in the sauce. While it has a nice creamy texture, the flavour was definitely lacking something. I may make this again and fiddle with the seasonings.
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This is a yummy way to dress up green beans, bathed in a tomato, garlic sauce with a hint of basil.
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The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking
By Mark Reinfeld, Jennifer Murray
Da Capo Lifelong Books - 2009
This is a simple, creamy vegetable stew that's very easy to make in a short amount of time. I found it quite peppery and that's with only adding about half the called for amount of pepper. The great thing about these types of dishes is that you can throw in a variety of vegetables for variation in addition to the potatoes, carrots, onions and celery. I used cauliflower and think it would also be tasty with the addition of greens, sweet potato, squash or parsnips.
I found the dumplings a little bland but they could easily be spiced up with the addition of some herbs as the author suggests.
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Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your Bod
By Kim Barnouin
Running Press - 2010
I wavered between 3 and 4 on the rating. They have a fairly mild flavour with ingredients I wouldn't normally think to add to this type of bean cake. Along with the chickpeas, coconut milk, nutmeg, cumin and curry powder are the main seasonings. Tasty but not outstanding.
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
This is my own personal riff on the Egyptian recipe called ful mudames, a delicious, warm and slightly tangy breakfast dish traditionally eaten with pita. Simple to prepare and a very hearty way to start the day.
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
This was my first attempt at a vegan shortbread recipe. They were good, not too sweet but they could have been a touch flakier. I'll keep working on the recipe.
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
I'm really happy with this creamy, comforting, warm spread with a slight smoky undertone from the browned eggplant. Bean dips and spreads are definitely one of my top comfort foods and they always go well on toast for a quick snack.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
A really simple and delicious side with only four ingredients. The crushed coriander seeds pair really well with the sweetness of the squash. I left mine in the oven without flipping as per the directions and the dish still turned out fine.
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Vegan Diner: Classic Comfort Food for the Body and Soul
By Julie Hasson
Running Press - 2011
A creamy, cashew based sauce with smoked paprika that adds an interesting bit of kick. I used slightly less than 1 1/4 teaspoons, probably around 1 teaspoon because I wasn't sure if the smoked paprika would be too overpowering in the sauce.
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The smell of the almond extract while these were baking was amazing! I didn't have dried cherries and had to substitute maraschino cherries which added a nice sweetness. They were quite dense, not light and fluffy and I think they need more fruit or something to jazz them up a bit. Good but not out of this world.
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Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
By Bryant Terry
Da Capo Press - 2009
Really tasty cabbage with a touch of spice and easy to prepare.
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Website: veganbaking.net
This was my first time making biscotti and the spicy scent of cinnamon, ginger, nutmeg and cloves filled the air. I was really pleased with how easy it was to make these crunchy cookies dotted with pecans and crystallized ginger. Great flavour.
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
Moist and not too sweet. The perfect snack with a cup of tea.
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
Yummy, moist bars with an interesting combination of peanut butter and pumpkin. These were eaten up quickly in my house and also enjoyed by guests.
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Peas and Thank You: Simple Meatless Meals the Whole Family Will Love
By Sarah Matheny
Harlequin - 2011
This was an excellent, thick and hearty soup. It has great flavours, not spicy, and served with some biscuits made a filling meal. After two hours in my slow cooker the soup was not cooking so I dumped it in a pot and let it simmer for half and hour and it was just fine.
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
This is one of my favourite quick suppers. I can whip it up while the pasta is cooking and use whatever fresh herbs and nuts I have on hand. I love the versatility and simplicity.
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
I'm always complaining about the amount and/or texture of toppings in the crisp recipes I come across so I decided to see if I could do better. I'm quite satisfied with the results. The topping was crisp and not too sweet and just the right amount.
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Website: The Blooming Platter of Vegan Recipes
thebloomingplatter.blogspot.com
This review is for the Sage-Scented White Beans which is part of the total dish. I was missing a key ingredient for the Cheddar-Spinach Sauce so I'll leave that for another day.
The beans were fantastic. The orange pepper gave them a lovely peachy colour and the fresh sage added a distinctive flavour. I pureed the bean mixture in the food processor so my onion-phobic daughter would try some. We ate this slathered on toasted baguette and I didn't want to eat anything else all day.
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Website: Vegan Planet
With not many veggies in the fridge apart from some fresh corn, I was looking for a recipe to fill our bellies and happened across this one. The ingredients are onion, celery, potatoes, corn, stock, a bit of soy milk, salt and pepper. It can be dressed up with different garnishes at the end. I added some chopped fresh chives.
Overall an easy soup with simple flavours. You can leave it chunky or puree it in the pot. It won't rock your world but it's comfortable and satisfying.
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