kaye16's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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Website: Vegetarian Times
A hit.
Maybe 4.5, since the asparagus needed a teeny bit more cooking. I added the asparagus tips after the stems since they cook more quickly.
All fit in my 25cm tart pan.
I added an extra egg as someone on the VT site suggested.
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Quite good this, quick and easy.
The zucchini is julienned and added to the boiling pasta for the last minute. My mandoline made such fine strips that I just added them to the colander when I drained the pasta.
The portions are a bit small. This is supposed to serve 4. I made half and we thought the servings were a bit skimpy.
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A half recipe for dinner, served on a bed of red-tip lettuce. A hit.
- Red lentil cooked for 25min are mush. Mine were cooked +/-10min; some were mush but most were whole.
A half recipe was a good main for two.
Would be a good salad for a potluck meal.
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Very tasty. Just the kind of dessert we like, not terribly sweet, fruit and custard. Easy to make. Nice presentation.
I forgot to turn the oven down when I put the filled pie into the oven, so the edges were a bit dark. Only a small problem.
- Piecrust is made of gingersnaps (rather than graham crackers), held together with one whole tablespoon of melted butter. This must surely be an error. I added quite a bit more butter and the crumbs still wouldn't hold together enough to line the sides of the pieplate. I just smushed them firmly to the bottom so there was a thickish layer underneath.
- I used sucre de canne (raw brown sugar), measured just a bit short.
No idea why they call this "eggnog". Maybe to give it seasonal appeal? Gingersnaps and pears tossed with lemon juice and chopped fresh ginger do not give an eggnog flavor. They do give it a nice flavor though.
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Quite good -- kind of a samosa pot pie -- but underspiced and oversweetened the way things frequently are at VegTimes, I think.
- Didn't use whole wheat flour in the pastry; used ghee for the fat.
- Doubled curry powder and red pepper flakes.
- Omitted the agave syrup.
- Served with raita and mango chutney.
Serves 6? Dainty eaters with other courses perhaps. We'll get 4 one-dish meal servings out of it.
- Next time I will finely mince some ginger root and add with the garlic.
- Could use other veg or odd bits of frozen or cooked veggies.
Wish I could manage a pretty pie crust. Tasty, I manage, but pretty not.
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Very good, easy, and adaptable.
I made a halfish recipe using what was labelled chard at the shop, but looked more like bok choy. I called it bok choy and brought it home. Actually any of the strongish tasting greens would do here.
For my halfish recipe, I used 6oz of whole wheat spaghetti, when it should have been only 4oz. This amount seemed fine.
It might do to start the bell pepper sautéing a minute or so before the green, just to get it started.
I used Parmesan rather than Romano. Don't think it made any difference.
The whole thing was quite quick to make. I had all the prep done while the spaghetti water came to a boil.
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Good stuff.
I used 300g of fresh tagliatelle with all the sauce as a main for two, rather than four. There was a bit too much sauce. I'll measure all a bit short next time.
- Forgot the black sesame seeds. :-(
- One large carrot, with strips from the peeler.
- Added some chopped cilantro, because I had some to use.
Very tasty. Very quick.
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