NurseBobbi's Reviews
5 recipes reviewed. Showing 1 to 5Sort by: Book Title 
| Date | Rating | Recipe Title
Vegetarian Times
(July, 1990)
This recipe appears in the article "Cooking with Fresh Herbs" by Mary Estella. I've made more recipes from this article than any other single magazine article, and I've been reading veggie publications for over 20 years.
This recipe is simple and is made in parchment. It's very tasty and extremely easy to make.
useful (2)
I've been using the fresh herb marinade in this recipe by Mary Estella since the article was published in 1990. It's oh, so tasty and works well on tempeh as well as veggies.
useful (2)
Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
By Isa Chandra Moskowitz
Da Capo Press - 2005
I made these with a suggested variation, adding chopped walnuts and cranberries. They're very tasty, moist, and not overly sweet. They're easy to assemble. The recipe says it makes 12 muffins, but I got 18. No complaints about that!
useful (2)
Madhur Jaffrey's World-of-the-East Vegetarian Cooking
By Madhur Jaffrey
Knopf - 1981
I've been making this vegetable side dish since the early '80s. It's easy to prepare and is flavored with black mustard seed, coriander, cumin, and turmeric. I omit the cayenne because I like it a bit milder. I'd suggest giving yourself a little more time for simmering than instructed; it's always taken me a bit longer to cook it.
useful (3)
Classic Indian Vegetarian and Grain Cooking
By Julie Sahni
William Morrow Cookbooks - 1985
My copy of this book opens to this recipe; the page is scribbled on and water-stained. I could live on this stuff ladled over rice. I've tried other dal recipes, but I always come back to this one. The recipe is vegan unless ghee is used. I've always used canola oil (vegetable oil is listed as an option in place of the ghee). It's plenty flavorful without the use of butter.
There are three basic steps involved in this recipe: cooking the red lentils; preparing onions, tomatoes, and ginger to flavor the lentils; and preparing the spice mixture to add near the end of lentil cooking. It's a fair amount of work, but well worth it. The flavorings in the spice mix are Bengal Panch Phoron (whole cumin, fennel, black mustard, fenugreek, and black onion seeds), bay leaf, red chili pods, and garlic. This combination is the reason I love this recipe. (I use the Panch Phoron mix to flavor sauteed greens, too.)
I recently converted this recipe for use in my slow cooker and it worked beautifully. I still prepared the flavoring and spice mixtures separately, but then I tossed them in the Crock-Pot with the uncooked lentil cooking ingredients. That way the work was done up front and there was no flurry of work at the end.
Sahni's instructions are easy to follow, but the lentil-cooking instructions refer to the basic legume preparation instructions on an earlier page. I know that doing it that way saves redundancy (and book pages), but I like to have all my instructions with the recipe. That's the main reason I've written in the book. (The other reason is to write the quantities for half a recipe, but I never cut it in half anymore. The leftovers are great and would last longer than they ever do in my fridge.)
useful (5)