havfaith's Profile

Joined: December 9th, 2011

Cornbread from The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets

These came out pretty well. I'll probably sub out for the oil next time, but overall good cornbread. read more >

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useful review votes (35)

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havfaith's Reviews

7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating

Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way

By Chloe Coscarelli, Neal D. Barnard
Free Press - 2012

I had the urge to make doughnuts this weekend and went looking through my vegan cookbooks and discovered this one. I've made pumpkin doughnuts in the past and they ere good, but a little doughy. These? Perfect! I followed the recipe as written other than using white whole wheat flour in place of the all-purpose called for. I did have to add just a bit more liquid because of the flour sub. I also made the chocolate glaze and dipped my doughnuts. I only have one large doughnut pan so made 6 large doughnuts, 12 mini doughnuts and 9 doughnut holes (mini muffin pan). I ran out of glaze before I ran out of doughnuts, but these are really good even without the glaze. =)

useful (3)  

I would say, if you're already a fan of nutritional yeast, go for it. Once baked, it's not very saucy so if you like a gooier mac & cheese, I'd up the amount of sauce to pasta ratio. I'm not a huge fan of nut. yeast but hadn't tried making my own cheesy sauce with it yet and was craving mac & cheese so I gave this one a shot. It was okay, but after having had the mac & cheeze from Vegan Comfort Foods multiple times, I think I'll stick with that one (has a cashew/macadamia base sauce). It does take longer to make, but I think it's worth it. But then, I'm also not a fan of Daiya or really any vegan "cheese" I've tried so far so you might really like this one.

useful (1)  

I didn't make the date caramel or the vanilla bean buttercream, but these are good on their own. The cupcakes come out a bit sticky, I'm guessing due to the pumpkin. The only substitutions I made were using white whole wheat flour and subbing applesauce for the oil. I'd definitely make these again. =)

useful (0)  

Made these yesterday and chilled overnight. Really good though I plan to add peppermint extract next time. Oh, and cut them smaller than the suggested 2" unless you have a crazy sweet tooth - they're really rich!

useful (0)  

Yum! I haven't tried making a fettuccine alfredo since I went vegan until now. This wasn't a disappointment. The recipe is super easy and the sauce comes together quickly - nice and creamy. I'll definitely be making this again!

Update - Ate leftovers two days later... still yummy! =)

useful (1)  

I normally use a recipe I worked up for Reilly's dog biscuits, but decided to try this one. It's incredibly simple with only 4 ingredients. The most time-consuming part is rolling out the dough and cutting the biscuits. lol This of course can be sped up drastically by using a pizza cutting and just cutting squares or rectangles. Your dog won't care either way, but they're much cuter cut in shapes. =)

I used a smaller cutter for my 9-lb minpin/chi and baked them for about 15 min then left them in the oven to harden. Definitely Reilly-approved! =)

useful (0)  

First time making my own teriyaki sauce, but it definitely won't be the last. This was really easy and came out really good. I just used a package of stir fry veggies & portobello mushrooms I had on hand rather than buying the veggies in the recipe. Next time.

useful (1)