lajaxon's Reviews
18 recipes reviewed. Showing 1 to 18Sort by: Book Title 
| Date | Rating | Recipe Title
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
By Isa Chandra Moskowitz, Matthew Ruscigno
Da Capo Lifelong Books - 2010
The finished product here is nice and impressive. Combining oranges with beets makes for a very colorful presentation. That said, this is a pretty time consuming recipe, what with roasting the beets, cooking the wild rice, and making the dressing. Then the directions for how to peel and cut the orange seem unduly complicated.... after all the above, assembly is a breeze and the flavors are tasty and complementary!
useful (0)
Surprisingly flavorful way to use cabbage. Peas provide a nice visual and texture contrast.
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Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus
By Scott Beattie, Sara Remington
Ten Speed Press - 2008
Outstanding Margarita recipe, highlighted fresh ingredients without the overpowering sweetness or tequilla taste you get from using typical store bought mixes. Easy and definitely worth the time.
useful (2)
Website: Epicurious
Ted Allen is known for his simple yet flavorful recipes and this is now my favorite way to cook cauliflower. It has a nice nutty aroma and flavor. If you didn't tell anyone, most folks would think it was mashed potatoes. Very very good! If you want to add an extra dimension, add some grated parmesan cheese.
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Website: Fatfree Vegan Kitchen
This is a great pumpkin pie recipe, without the crust or the fat. The flavor and texture are terrific. I've made it two Thanksgiving's in a row.
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Website: Fatfree Vegan Kitchen
This is a great casserole! It is "sophisticated" with the wild rice, and has terrific flavor, texture and ingredients. I'm loving eating it. A definite keeper.
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Joy of Cooking
By Irma S. Rombauer, Marion Rombauer Becker, Ginnie Hofmann, Ikki Matsumoto
The Bobbs-Merrill Company - 1985
I don't use "Joy" a lot, but it's a great reference when wondering what to do with an ingredient without going all "Top Chef." I had some beets and was wondering what simple thing I could do with them. From now on there is no need to buy jarred pickled beets anymore since I discovered this incredibly easy and tasty recipe!
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Modern Vegetarian Kitchen, The
By Peter Berley
William Morrow Cookbooks - 2004
This is a flatbread/vegan pizza type recipe. Very tasty, especially if you do a good job carmelizing the onions! Helps satisfy my pizza cravings!
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Website: New York Times - Recipes
topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html
Noticeable flavor of cornmeal. My final rise didn't really work so I ended up with a loaf that was shaped more like a giant cookie that a round "boule." Don't think I killed the yeast b/c the first two rises were fine, so it will be interesting to make again and see how the results differ. Tasty though....
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Website: New York Times - Recipes
topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html
A good vegan "quiche" option that has a very cheesy flavor; similar to another "quiche" recipe from Fat Free Vegan, but a lot fewer ingredients. I was skeptical about not cooking the greens ahead of time, but it all works, is tasty and crunchy to boot!
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Pea Soup: Andersen's Scandinavian-American Cookbook
By Ulrich Riedner, Patricia Rain
Celestial Arts - 1995
I love to use this recipe when I have an abundance of cukes in the summer and want to do more than just put them on a salad. This simple cucumber salad recipe "pickles" the cucumbers in a light sweet/sour vinaigrette. They can keep for about week in an airtight container. Very tasty.
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This is Andersen's signature recipe so it should be good. This is very quick and easy to make, very thick, very tasty and vegetarian to boot (which is unusual for a pea soup recipe).
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Plenty: Vibrant Recipes from London's Ottolenghi
By Yotam Ottolenghi, Jonathan Lovekin
Chronicle Books - 2011
Very easy and tasty version of potato pancakes. I used a cast iron griddle instead of a skillet to cook more at one time and it's just important that it be hot enough (which is a challenge at the edges). I didn't make the sauce, and I thought the cakes were moist enough without it.
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Red, White, and Greens: The Italian Way with Vegetables
By Faith Willinger
Morrow Cookbooks - 1996
Great way to use up lots of summer zucchini and add a little kick. Great as a pasta sauce or just a side. Incredibly easy and very fresh tasting.
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The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food
By Lynne Rossetto Kasper
William Morrow Cookbooks - 1992
This was delicious! There's a lot of steps, but it is a pretty easy recipe to make. Definitely will please mushroom and lasagna lovers!
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Website: Vegan Feast Kitchen
veganfeastkitchen.blogspot.com
I was surprised at how tasty this was. It's not chevre, but it's a nice dipping/spreading alternative to hummus. Good flavor. Easy to make and recipe includes variations for a change of pace.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
Easy to make and very tasty. Texture is more cake like than scone like, probably due to the lack of dairy. When I got to the cutting into wedges step, the dough was too wet to do that in a meaningful way. I made individual scones instead, which obviously didn't affect the flavor.
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I thought this was a great sloppy joe knock-off! The flavor really captured the essence of the sloppy joe! Very easy to make, and the fact that I usually have all the ingredients on hand is a bonus!
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