Leeka's Reviews
232 recipes reviewed. Showing 101 to 150Sort by: Book Title 
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The Peaceful Palate: Fine Vegetarian Cuisine
By Jennifer Raymond
Book Publishing Company (TN) - 1996
I was looking for a way to jazz up my steamed broccoli and came across this simple recipe. I found it a little too vinegary but my husband liked it.
useful (1)
This is a yummy way to dress up green beans, bathed in a tomato, garlic sauce with a hint of basil.
useful (3)
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.
useful (2)
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.
useful (3)
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.
useful (1)
Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
It's kind of strange but the first time I made these I forgot half the flour and I ended up wolfing down all but one of the muffins in a single day. They were extremely moist and flavourful.
I just made them again because the recipe is up on my blog and I thought I'd better check with the proper amount of flour. I also used canola oil to see the difference and I must say the coconut oil adds great flavour and I much prefer it in this recipe. So, second time around they are still delicious and slightly dense. Not a light and fluffy type of muffin but again that maybe my fault (over mixing) because I forgot to add the strawberries (duh!) and had to chop them quickly and re-mix them in at the end.
useful (1)
Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
Well, I got sick and tired of not being satisfied with other people's recipes for black bean burgers and created my own. And I have to say they're pretty darned good!
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Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
Moist and sweet with surprise raspberry flavour.
It's the first time my daughter has eaten anything with zucchini in it. Yay!
Yields 10 muffins.
useful (1)
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.
useful (1)
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.
useful (1)
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.
useful (1)
Website: Plenty Sweet Enough
plentysweetenough.blogspot.com
Moist and not too sweet. The perfect snack with a cup of tea.
useful (1)
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.
useful (3)
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.
useful (1)
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.
useful (1)
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: 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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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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Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less
By Robin Robertson
Andrews McMeel Publishing - 2007
I love gravy and I love mushrooms. This was simple to make and delicious to eat. The miso added some depth but I think it would just as tasty without.
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I was looking to make a pasta salad yesterday that didn't require a ton of fresh veggies. Since I had a bag of orzo and a jar of artichokes in my pantry I was able to put this together fairly quickly. The only thing I was missing from the ingredient list were the sundried tomatoes in oil. My rating of three may very well reflect the missing ingredient. The salad was good but lacking a little zing. The chickpeas provided a nice bite. And I did add in some red pepper to give it a little colour.
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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'm a little on the fence about this crisp. It uses lemon zest in the topping along with oats, granola, cinnamon, nutmeg and brown rice syrup. I'm not sure I dig the combination of lemon zest and peaches. It tastes a bit funky to me but I'm eating my second bowl as I write this so I guess it's tasty enough.
Also, I like less topping and more peaches/fruit but I find myself thinking this every time I make a crisp so a note for myself next time - make less topping!
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Wow, I was not expecting to like this at all and I was very pleasantly surprised. I made this on the recommendation of someone in my cooking group and after reading the ingredients was somewhat skeptical but gave it a shot. I'm really glad I did.
This is a baked pasta dish with cheese nowhere in sight. The sauce is deliciously creamy and is made with coconut milk, blended cooked cauliflower, a bit of miso, garlic, nutmeg, mustard, salt and pepper. Added to the pasta and sauce is a bit more browned cauliflower and tofu. The flavours are mild but not boring. This is definitely comfort food, perfect for supper on a cool autumn or winter's night.
Note: I did not have potato starch for the sauce but substituted corn starch and it was fine. You could probably get away without this ingredient all together.
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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.
useful (3)
Tofu Cookery (25th Anniversary)
By Louise Hagler
Book Publishing Company (TN) - 2008
I used the option of coconut oil over canola oil and thought these shortcakes were excellent. Easy to prepare (although the dough was quite sticky) and they baked up tender and mildly sweet.
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I used this topping to accompany strawberry shortcake and the result good. I added an extra couple of teaspoons of lemon juice because I thought it needed more zip. I also substituted silken tofu for regular because that's what I had on hand.
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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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Website: Vegaloca
A healthy, tasty veggie burger that you can feel good about serving to your family.
useful (1)
Website: Vegaloca
I created this recipe as a way to get my 5 year old daughter interested in eating lentils. She is very sensitive to bits of onion and other veggies so I left them out. Although this recipe uses some traditional Indian spices for flavour it tends to have a slight sweetness and no fire in order to appeal to a child's palate. The whole family enjoys these lentils whenever I make them and they go very well paired with some steamed rice.
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Website: Vegaloca
This veggie loaf has endless variations and makes a regular appearance at Sunday night supper paired with some mushroom gravy, mashed potatoes and veggies. I love making this and playing around with the seasonings, grains and protein combinations but this first version I tried was excellent.
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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
Fluffy and tasty. I prefer a thinner, crepey type pancake but these were good. I sometimes thin out the batter to achieve the consistency I like and serve them with fruit and maple syrup.
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A delicious and simple combination of beets, potatoes and onions pan fried and then roasted. Perfect as an accompaniment for a hot breakfast. Yum!
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I enjoyed these pancakes much more than the perfect pancake recipe from the same book. They have quite a strong flavour from the spices (cinnamon, ginger and nutmeg) and reminded me of her pumpkin muffins which are delicious. Next time I will slightly reduce the spice mix.
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Delicious and fluffy pancakes with great banana flavour and a hint of cinnamon.
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An interesting way to use left-over mashed potatoes with Indian spices. Good flavour, a little difficult to handle.
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The cake had a light, tender crumb and was not too sweet. The topping was a disappointment and I found it far too floury tasting. I added the jam option swirled through the cake which definitely improved the recipe.
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The dough was very dry and I wasn't sure if they were going to turn out but they held together in the oven and were tender enough. I added a cup of raspberries but you could use any fruit.
September 20, 2011
I made these a second time and they were awesome. This time I added chopped peaches and strawberries. The dough wasn't the least bit dry, I'm not sure what I did wrong the first time around but this time everything was perfect.
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The first time I made this recipe I used firm tofu as was called for and was not happy with the moisture level and over-firmness of the quiche. I thought the texture would be greatly improved by using silken tofu instead and am happy to report that after making this for the second time, implementing that change, it was fantastic. Even before I popped it in the oven as I was spooning the mixture into the pie shell it was creamy versus dry and crumbly the first time.
A note about the flavour, the recipe contains only ½ teaspoon of dried tarragon but I found the flavour quite dominant so if you don’t like tarragon then you might consider reducing the amount or leaving it out.
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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!
useful (1)
Website: Vegan Cooking
This quiche was very rich. My husband and I both enjoyed the flavour and texture. While eating it I thought mushrooms would be a great addition along with the asparagus and perhaps a few herbs. My local grocery store doesn't carry Daiya vegan cheese so I used a rice based product which has good flavour but doesn't melt as well. As usual, I want to tinker with this recipe to cater to my own personal taste but if you make it as written, I think you'll find it very satisfying.
Also, I used fresh steamed asparagus in place of canned asparagus (yuck!).
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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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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
These cupcakes were delicious, moist, light and had the perfect balance of chocolate and minty flavour. They were also very easy to prepare and mix by hand. I used the mint icing but didn't have the ingredients for the second topping of a simple chocolate ganache so I crumbled up some chocolate cookies and sprinkled them on top. Fantastic!
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The recipe gave two choices, either to make them canola oil or with margarine. I made them with canola oil and was pleased with the result even though they did have a slightly oily texture. A good base for a variety of frostings or flavour additions. I topped them with the orange buttercream icing.
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These are an excellent, perfectly textured chocolate cupcake. They are not too dense. I was easily able to eat two of them without feeling like I over did it. This is the same base recipe used in the chocolate mint cupcake recipe.
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Excellent cupcakes! These were extremely moist and quite fluffy. Pouring the two batters into the tins simultaneously was a little bit tricky, messy and slightly more time consuming than a single batter but it was fun. We ate these without icing at my daugher's request but I think they would have been a 5 out of 5 with some chocolate frosting. Definitely something I would make again.
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These are a variation on the golden vanilla cupcakes (page 33) with some added lemon zest and lemon extract. I chose to make these with the canola oil option instead of Earth Balance out of pure laziness and the texture was somewhat spongy. Next time I'll try the other way. The recipe name describes the flavour perfectly, a balance between vanilla and lemon.
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Light, fluffy cupcakes with a hint of chocolate. The recipe called for chocolate extract which I don't have so I substituted a bit more vanilla and almond extract instead. The almond extract gave it quite a nice flavour. I topped the cupcakes with vanilla buttercream icing and they were delicious.
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Vegan Diner: Classic Comfort Food for the Body and Soul
By Julie Hasson
Running Press - 2011
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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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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Vegan Eats World: 300 International Recipes for Savoring the Planet
By Terry Hope Romero
Da Capo Lifelong Books - 2012
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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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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