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    Chef #745523

    Chef #745523

    Joined: Jan 29, 2008

    15 reviews by Chef #745523

    1 - 10 of 15 sorted by Date | Rating | Helpful

    Reviewed Avocado Basil Pasta
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      |  By Barb Gertz

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    "I used shells, worked fine. I also put in 1/2 a roma tomato diced I liked the texture this gave the dish. I only had dried basil but I let it soak w/ the lemon for a bit and it worked fine. I'm vegan so I added soy bacon bits & rice "Parmesan" cheese. This dish was fast, delicious & very creamy. What a great way to use avocados"

    Mar 30, 2009 on Food.com

    Recipe #85296

    Reviewed Vegan Seitan Gyro W/ Cucumber Sauce
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      |  By tendollarwine

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    "I made this last night. It was very good. I felt like I could have cooked the Setain a bit longer though. I used the veganomicon Mediterranean cashew dip as my titziki sauce which is 1C. raw cashwes, 1t. salt, 11/2lb cucumber, 2t oregano, 1T olive oil & 3T lemon juice blend until creamy, makes a great gyro topper if you dn't have soy yogurt handy ..."

    Mar 11, 2009 on Food.com

    Recipe #252303

    Reviewed Vegetarian Mulligatawny Soup
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      |  By hlkljgk

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    "this was great and very easy. I used it as a base to make creamed spinach to accompany an Indian dinner I was making that was starting to look like the curry flavor was taking over. I wanted something cream and unique to go with all the other curry dishes and this was a HUGE hit. We are vegan and all our friends aren't, they gladly ate and went ba..."

    Jan 8, 2009 on Food.com

    Recipe #45500

    Reviewed Vegan "whipped Cream"
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      |  By mandamandsweetpetite

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    "This was good but I couldn't find soy milk powder so I had to leave it out. I'm sure that my consistency was off with it as a result. The flavor was great though. I was confused as to how much cream I should have expected to get off the top of the coconut milk. Also I'd recommend beating the mixture over an ice bath."

    Nov 28, 2008 on Food.com

    Recipe #236911

    Reviewed Garlic Mashed Potatoes and Cashew Gravy
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      |  By Carol Bullock

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    "ate myself sick and then just had to go back for seconds here. So good. Measurements were perfect. I only used 5 T of soy in the gravy as we had a guest with sodium issues and it was still delicious! Anything with 13 cloves of garlic can't be wrong."

    Nov 28, 2008 on Food.com

    Recipe #14445

    Reviewed Wild Rice Mushroom Stuffing
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      |  (1 person found this helpful) |  By Karen From Colorado

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    "no left overs here. Wow. this was great. We're vegan so I used vegan butter & vegan chicken broth. I also make this a day ahead of our thanksgiving feast and put it in the slow cooker for 2-3 hrs. before dinner time."

    Nov 28, 2008 on Food.com

    Recipe #47488

    Reviewed Ruth's Chris Steak House Creamed Spinach
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      |  By yooper

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    "very good. This is my favorite thing to order there. I'm vegan since the last time I ordered this a the restaurant. I used soy milk and earth balance butter here and to me it tasted just like RC's. Good eats, there were no leftovers."

    Nov 28, 2008 on Food.com

    Recipe #31045

    Reviewed Cranberry Tea
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      |  By ratherbeswimmin'

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    "very good. I didn't have cranberry juice so I used 1 1/2 c. fresh cranberries, boiled them with everything else. When it was done I used an hand mixer to break it up added fresh squeezed OJ and strained it. I think the absence of the juice made it less sweet. I like this with our Thanksgiving meal for the "tea toaters""

    Nov 28, 2008 on Food.com

    Recipe #25546

    Reviewed Tofu Turkey Roast (Gluten-Free, Dairy-Free, Egg-Free, Vegan
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      |  By bearhouse5

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    "Ok, I'm revising my review. I made this again for thanksgiving. It came out better this time. I didn't try to fold the tofu mix over the stuffing & I used a fraction of the stuffing suggested by the recipe. I used a loaf pan as a mold and flipped it onto the pan. Worked better. Got good reviews at the table and there was only about 1 piece leftove..."

    Nov 28, 2008 on Food.com

    Recipe #146092

    Reviewed My "Best Ever" Breadmaker Pizza Dough
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      |  (1 person found this helpful) |  By HOUSEMANAGER (Charlene)

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    "This was great. I've been making my own pizza dough in the bread machine for years now and this was WAY better than mine. Also I think I should mention that I'm from Chicago which of course is the Mecca of pizza so I like to think my opinion here is very pertinent:. This came up light and fluffy. I served this at a party along w/ my usual homemad..."

    Nov 19, 2008 on Food.com

    Recipe #50101

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