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    VegJen

    Chef #320449

    Joined: May 24, 2006

    My Journal

    Reviewed Diana's Egyptian Lentils & Rice

    "Simple and delicious! I used long grain brown rice, 5 cups of water with Better than Bouillon in place of stock, and cooked on high about 3.5 hours in my 3.5 quart slow cooker. Four of my five family members really enjoyed this, including one who doesn't like lentils much."

    Dec 19, 2011 on Food.com

    Reviewed Vegan Pumpkin Pie

    "I used the shelf-stable type of soft tofu and drained off what little liquid there was. The tofu puree was runny and the pie never set to a sliceable consistency. We could taste the tofu (which in my opinion has a slightly sour and/or bitter flavor on its own) and my pie-loving kids wouldn't eat it at all. Since the reviews have been so good, I ..."

    Nov 22, 2011 on Food.com

    Saved Recipe Individual Cream Cheese Danish by ms_bold

    Apr 28, 2011 on Food.com

    Saved Recipe Spicy Rice Meatballs by spatchcock

    Dec 23, 2010 on Food.com

    Saved Recipe Herbed Potato Turnovers by Tish

    Dec 23, 2010 on Food.com

    Saved Recipe Black Bean Sloppy Joes - Oamc by Tish

    Dec 23, 2010 on Food.com

    Saved Recipe Light Carrot Cocoa Snack Cake --(Brownies) by Kasha

    Dec 23, 2010 on Food.com

    Saved Recipe Portabella Mushroom Bake by Dreamer in Ontario

    Jul 14, 2010 on Food.com

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