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    Chef #447826

    Bozeman, Montana

    Chef #447826

    Bozeman, Montana

    Joined: Feb 10, 2007

    4 reviews by Chef #447826

    1 - 4 of 4 sorted by Date | Rating | Helpful

    Reviewed Savory Veggie Casserole
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      |  By SpunkyGenius

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    "Nutritious, delicious, easy, and used ingredients I had on hand for a wonderful weeknight one-dish meal served with a wedge of skillet cornbread. I used a 14.5 ounce can diced tomatoes and green chilies instead of the hot sauce and diced fresh tomato and added it with the wine, oil and soy sauce. Halved all the other ingredients (except tempeh ..."

    Feb 12, 2007 on Food.com

    Recipe #193298

    Reviewed Ethiopian Flat Bread (Injera
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      |  By PinkCherryBlossom

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    "For those of us who are gluten intolerant Teff flour can be purchased from Bobs Red Millwww.bobsredmill.com I requested it at a locally owned grocery store here in Bozeman, MT and they now carry it.There is another recipe on this site that uses Teff flour. The injera made from it are good and gluten free."

    Feb 10, 2007 on Food.com

    Recipe #184017

    Reviewed Tofu "egg" Salad
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      |  By Ambercrombiegirl

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    "3 Tablespoons of poultry seasoning is overwhelming. When I make this type of "egg" salad I use 1/2 to 1 teaspoon of poultry seasoning and it is plenty."

    Feb 10, 2007 on Food.com

    Recipe #209975

    Reviewed Sloppy Lentils
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      |  By ratherbeswimmin'

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    "I make this often using red lentils instead of the brown. For more heat I somteimes use a 14.5 ounce can of diced tomatoes with green chilies instead of the crushed tomatoes. This recipe is exactly like the one from Fresh from the Vegetarian Slow Cooker by Robin Robertson."

    Feb 10, 2007 on Food.com

    Recipe #210254

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