| This is a relatively easy recipe to cook. It's pretty run of the mill and not unique but quote good. |
| Fantastic! The flavors of this dish come together real well. I bought vegetarian oyster sauce from the Asian market just for this recipe (I've seen it in other recipes in other books, so I'm sure I'll eventually use it) and like the flavor. I made the "nothin' fishy nam pla" for this dish. I used yellow pepper instead of red because that's what I had. I omitted the brown sugar and used two Thai chilis instead of crushed red pepper. Loved it. |
| I actually like the flavor of nam pla which is what the Thai's call fish sauce and would usually have some on hand in my pre-vegan days. I spent part of my childhood in Thailand, so I must have become accustomed to the flavor. I've long forgotten how it tastes, but this vegan version is good. It has garlic, brown sugar, dulse, lime juice, and soy sauce.
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| There are so many dressings in this cookbook, I may never buy another bottle again (which I rarely do anyway). This is a very tart dressing which I like..it has white wine vinegar, dijon mustard, garlic, shallot and herbs. Pretty basic but really good. I used it in a kale salad I threw together and am bringing to dinner with a friend. |
| Very good, quick and easy to make. The above friend likes tofu and is a low carb eater, so this is what I'm bringing as a main course. If it were me, I would add more tomato sauce and serve it with pasta. I cubed the tofu instead of making slices and mixed it together instead of spooning the sauce on top. This simply has drained diced tomatoes (if I were eating it with pasta I wouldn't drain it), sun dried tomatoes, garlic, olives, capers and spices. I omitted the sugar and used crushed red pepper instead. Excellent. |
| The tofu has a nice sweet taste after marinating in mirin and cornstarch for 30 minutes. The stir fry sauce is a basic orange juice, soy sauce, toasted sesame oil with a touch of chili paste sauce. The sweetness of the dish offsets the asparagus taste. |
| This recipe is delicious. The flavors come together real well. I didn't have galangal and used ginger instead. I didn't have salam leaves and omitted it. I also omitted the extra salt and sugar, as I felt the soy sauce and the kecap manis had that covered well. I omitted the snow peas for no good reason other than I forgot. |
| The flavor of this with the fresh chives and garlic is quite good, especially after sitting all night. It's think and it spreads nicely. The base is the silken tofu from a box, raw cashews and margarine. What I don't like is that she uses whopping 1/2 cup of margarine and that overpowered the final taste and texture to a point that I didn't like. If spread thinly it seems to taste better. I spread it on Tofurkey Italian deli sandwich, with a fresh tomato and it was pretty good that way as well. I'm guessing the overall fat content is quite high and this is more of a dinner party treat than daily food. I am in fact bringing it to a dinner party to night with a very open minded friend that is cooking vegan food.
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| OMG this was sooooo good. The spices come together real well with the broth. The hominy flavor leaves the grains and spreads throughout the broth which was good. I've never seen soy curls and was too lazy to make chicken so I just used some Morningstar Farms vegan chicken strips. Loved this. |
| I'll never buy powdered broth again. This is made with nutritional yeast, onion powder, salt (I cut back from 2.5 tablespoons to only one), sugar, garlic powder, thyme, sage, paprika and turmeric....and I omitted the "soy protein powder". |
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