snoopy's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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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
Bistro Broccoli Chowder : page 204
For a relatively low fat, vegan "cream" soup, I was really happy with the results. Before I added the broccoli, I used my immersion blender to thoroughly blend the other ingredients (I had added all of the ingredients up to the parsnips and then pressure cooked it for 4 minutes, so everything was soft). After the broccoli cooked, I pureed part again. The result was a creamy broth with bits of broccoli. The taste was subtle, but the parsnips and almond milk gave it a nice sweetness. I thought it was lick the bowl good, but Mr. Snoopy found it tasteless. (for this review, I'm going with my vote!)
useful (0)
Eggplant Dengaku : page 101
In my mind, I like eggplant, but I always struggle with how to cook it. I had high-hopes for this Japanese-style dish (broiled eggplant with a "slightly sweet miso sauce"). On its own, it was only ok. Maybe that's where I went wrong -- it is just a side dish, overall. Scallions are listed as optional, but I would not omit them; they improved the dish considerably. I ended up sauteeing some thinly sliced kale with the white parts of the scallion and serving the dengaku over the kale mixture, topped with black sesame seeds. All, in all, I was happy with the final composition and would make it again.
Edit: I boosted this by a star because I liked the leftovers better on their own (but with the optional scallions) than I had the original.
useful (1)
Eggplant Kibbeh : page 82
I took a number of liberties with this recipe to speed it up for a weeknight meal. 1). I cooked the bulgar in the pressure cooker, reducing the time from 40 minutes to less than 15.; 2). I cooked down the eggplant and tomatoes in my other pressure cooker (I also added a can of chickpeas), which took about 10 minutes total.; 3). I served the eggplant mixture on top of the bulgar but skipped the final baking.
I was happy with this as a healthy weeknight meal. I served it with lemon-tahini kale.
useful (0)
Eggplant Provencal : page 260
This is not a recipe-tester quality review. I cooked this in the pressure cooker instead of as directed, and I made a few changes in ingredients based on what I had around (russet instead of yukon gold potatoes, french du-puy lentils instead of red, mirin instead of red wine). I forgot the bay leaves, and I couldn't find my marjoram so I added extra thyme.
I sauted the initial ingredients as directed then added the rest (except olives and tomato sauce) and cooked it under pressure for 12 minutes. Next time, I will cut back on the cooking time, but the soup wasn't harmed. The potatoes were very well cooked and broke up some into the broth -- not an unhappy result, for my tastes. I added more water based on the description of the water level in the cooking instructions, and this came out decidedly as a soup not a stew -- again, not an unhappy result.
I do think that next time I will omit the olives (it would be fine to add them as a condiment to individual portions). I liked them, but I think that I might even convince Mr. Snoopy to try this soup if it didn't have them in it.
useful (1)
Goddess Nicoise : page 25
One component of this salad is a simple mashed chickpea mixture with capers. The mixture gets its flavor from Green Goddess Garlic Dressing. I up the amount of dressing (4 tbs vs 2 tbs), and this mixture is great on its own.
useful (2)