Karmalily's Reviews
10 recipes reviewed. Showing 1 to 10Sort by: Book Title 
| Date | Rating | Recipe Title
La Dolce Vegan!: Vegan Livin' Made Easy
By Sarah Kramer
Arsenal Pulp Press - 2005
I love this recipe, although I rarely eat it for breakfast (it's located in the breakfast section on Kramer's cookbook). It's thankfully very cheap, which is great for a student like myself. Also, it's super tasty.
useful (0)
This is my "go-to" tofu scramble recipe, although I change it based on what vegetables I have available. I like mixing the spices and garlic with the tofu prior to adding it to the frying pan because it seems to flavor the tofu better.
useful (2)
RAWvolution: Gourmet Living Cuisine
By Matt Amsden
William Morrow - 2006
This soup was ridiculously strong. I couldn't even eat it. With half an onion and two cloves of garlic, it'll take your breath away.
useful (1)
This was easy to make, but a little bland. I ended up adding thyme, rosemary, and a little oregano to make it more "ranchy". I did like the creaminess of it though.
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This is my "go-to" raw salad dressing. You just throw everything in your blender and it's ready to go. The pine nuts make it creamy, and with the fresh herbs it's really delicious.
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This is pretty good. I've never actually ate it on a salad, but I have served it alongside chickpea cutlets and it was great. It's really thick, and I actually like to leave mine slightly chunky to give it some texture.
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Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes
By Isa Chandra Moskowitz
Da Capo Lifelong Books - 2009
I can't explain how great these are. I'll be honest and say it's been so long since I've had a real omelet that I have no idea what they're supposed to taste like, but with that in mind these are a great alternative. The black salt adds a realistic "eggy" taste and scent.
My favorite filling is a combination of baby bok choy, enoki mushrooms, sliced leek, toasted sesame seeds, topped with a drizzle of sesame oil.
useful (2)
I rely on tofu scrambles when I want something cheap/fast/easy and that lets me get creative and use whatever happens to be in my kitchen at the time.
While this scramble was good, it's not my favorite. I'd prefer mine crumbled finely rather than cubed, and with my preferred ingredients/herbs/etc. However, what I did like about this recipe was the method of cooking it. You mix the spice blend with water, and add it at the end. It end up coating the tofu rather nicely.
useful (1)
Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Lifelong Books - 2009
Every time I make these cookies, they come out perfectly. Do know, however, that you might have to add a bit more flour if the batter is too moist. This recipe results in beautiful, chewy chocolate chip cookies. Even my non-vegan friends rave about these.
useful (1)
Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
By Isa Chandra Moskowitz, Terry Hope Romero, Sara Quin
Da Capo Press - 2006
These cupcakes were moist and flavorful. The walnuts and raisins added a nice texture. They tasted like the carrot cake I remember eating in my pre-vegan days, especially with the cream cheese frosting spread on top.
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