Queezle_Sister's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
| Date | Rating
The Greens Cookbook
By Deborah Madison, Edward Espe Brown
Broadway - 2001
Crunchy, with nice flavor from the rice vinegar and red onion. My garden donated both chives and fresh mint, although I had trouble tasting the mint (use more next time!). I decided to skip the feta, but I can tell you that with it, the salad would have been superb. I'll definitely try this one again.
useful (0)
Grilled Tofu Sandwich : page 121
The marinated tofu was OK, not great, on its own, but in a sandwich is was much better. We prepared our sandwich with vegganaise (Bittman), romaine lettuce. red onion, and tomato. I enjoyed it, but it was only tolerated by the family at large.
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Marinated Tofu : page 304
This recipe is a fairly complicated marinade, involving dried mushrooms, a large number of spices, vinegar, etc. The recipe cautions you to let it go at least a day. After 2 days we broiled the tofu slabs. It smelled good - really good - but the major flavor was vinegar. I was not so impressed, and would not want a slab of this as as my main course.
useful (3)
Moroccan Carrot Salad : page 27
A beautiful salad - long strands of carrot are produced by your vegetable peeler. And it is dressed with a simple lemon juice, olive oil, sugar, salt and orange blossom water dressing. Then refrigerated for an hour. I pretty much stuck to the recipe, and it was nice, just not amazing or terribly memorable.
This recipe says it was based on one from Paula Wolfret - from her couscous cookbook.
Although not remarkable, this is a good seasonable salad. Its easy to find nice fresh carrots in the winter, and there is nothing wrong with using them for this.
useful (3)
Warm Red Cabbage Salad : page 14
I really like the combination of ingredients here - red cabbage, red onion, apple, and goat cheese. It also calls for walnuts, but we substituted hazel nuts.
The onion, garlic, and cabbage is to be briefly sautéd, suggested time 3 minutes, or until it wilts. I cooked mine for about 5 minutes - it was warm but not really wilted. The instructions were also to cut the cabbage into wedges. Wedge size was not specified, so the fat part of my wedges were about 1/2 inch. This was still too big for us. I liked the flavors very much, but if I make it again, I will shred the cabbage, and also cut the apple pieces smaller, too.
useful (0)