snoopy's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live)
By jae steele
Arsenal Pulp Press - 2010
"South-in-Your-Mouth Peach Pecan Muffins" : page 114
This was my first experience with spelt flour, and I am very happy with the results. The spelt has a sweet, nutty taste that worked well with the pecans and peaches. The texture was lighter than I had anticipated (that's a good thing!). I used maple syrup for the liquid sweetener. Mr. Snoopy gave this recipe an A+ as well.
useful (2)
Fennel and Pink Pearl Barley Salad : page 143
This came out pretty...and tasted...healthy. I liked this salad a lot, but it required a lot of chopping and was time consuming for a grain salad. I sped things up a little by pressure cooking the barley. It came out a very light peachy/pink color. I used the suggested variation of sunflower seeds instead of pine nuts.
useful (0)
Heart Beets : page 182
Wow! So pretty, and the taste is amazing with rich carmelization. (And these are rich. A tablespoon each of olive oil and sweetener, I used maple syrup, for the batch which is so addicting I could easily eat it in one sitting.) I will be making these again. They would be great used as a garnish.
A few notes about the recipe. I have a set of graduated heart cookie cutters. Even with a big beet and my smallest cutter, I could only get 1 heart per slice. I got 6 hearts out of my beet. So, I used different sized cutters centered on the beet slice to make a positive and a negative heart, and I cooked them both. The negatives didn't hold their heart shape too well, but they tasted great - chewy/crispy with lots of carmelization. Also, she mentions using a toaster oven, but that would have worked only if I cooked the 6 hearts alone.
useful (1)
Pad Thai in the Raw : page 199
Yum, yum. This salad is a good way to get a bunch of different fruits and veggies (zucchini, carrot, cabbage, apple, beets, and dates (in the sauce) in mine). The recipe called for red cabbage, but I only had green, so that is what I used. Also, the recipe calls for a red pepper, but I did not have one; I used a beet instead (I realize these are quite different! But still good, if you don't mind a pink "pad thai"). I also cheated some on the preparation. I don't have a spiralizer or mandoline so I used the course grate disk (for items to be spiralized or julienned) and thin slicing disk on my food processor.
The nutty chili sauce is excellent and does give this salad a vaguely pad thai taste.
useful (0)
Raspberry Millet Muffins : page 112
My muffins didn't come out too pretty, but they were very tasty. I used strawberries instead of raspberries; perhaps they have more water, and they shrank as they cooked, causing the centers of the muffins to fall. I let them cool fully in the pan, and that helped to make them a bit more managable. But the basic muffin base was great. This muffin used spelt flour with whole millet added for crunch. I used agave for the sweetener and almond for the milk.
useful (1)
Rhubarb Compote : page 94
I'm new to rhubarb, so I thought I would give this recipe a try. It was very easy -- just some maple syrup and rhubarb. I was concerned that there wasn't enough liquid, but the rhubarb released a lot of water once it started cooking. I followed the author's suggestion and tried it over granola -- tasty.
useful (1)