vanessaveg's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
| A very credibly veganized version of the spinach/artichoke dip. And with nutritional yeast subbed in for cheese, it's substantially lower in fat. The garlic and lemon juice provide plenty of flavor.
It was a bit gritty at the bottom of the container, possibly from the nutritional yeast. This didn't seem to bother anyone, but I noticed it.
Equipment needed: food processor, whisk, flour sifter |
| So, as promised these were fudgy and slightly crispy (not cakey) the way a brownie should be. What they weren't were cohesive. Despite the ground flax added to the "buttermilk" (almond milk + vinegar), these babies fell to pieces when the knife hit them. Which coincidentally is the story of every vegan brownie I made this year. I have all the sadness!!
They taste legit though. I was thinking of taking them to work for the people who have to be there on Christmas Eve, but they are kind of a mess. I think I'll make my guests coming tomorrow eat them for dessert. "Merry Christmas, have some brownie rubble. No, it's supposed to look like that. It's.....French."
Equipment needed: whisk, 8x8 pan
ETA: I put these in the fridge, and found they firmed up nicely. I'd add an additional step to let them sit in the fridge for an hour or so, then cut them.
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| I could basically almost live on this. You can bake your own loaf of bread, but the recipe just calls for a loaf of french bread from the grocery. You just whip up a garlic "butter" with olive oil, roasted and raw garlic, lemon juice and lemon zest. Cut the bread, pour it on and toast for around 20 minutes. Top with some nutritional yeast. The garlic and bright lemon flavor complement each other beautifully. Crazy delicious and super fast and easy.
I made this to go with the artichoke dip from the same cookbook. It's more than good enough to eat on its own.
Equipment needed: the volume of liquid is so low, even my immersion blender didn't make much of a dent. I ended up crushing the garlic with the back of a spoon. Otherwise, just an oven-safe pan and aluminum foil. |
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