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    VegJen

    Chef #320449

    Joined: May 24, 2006

    17 reviews by VegJen

    1 - 10 of 17 sorted by Date | Rating | Helpful

    Reviewed Diana's Egyptian Lentils & Rice
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      |  By Roosie

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    "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

    Recipe #96581

    Reviewed Vegan Pumpkin Pie
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      |  By Smileyfroggy

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    "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 19, 2011 on Food.com

    Recipe #68432

    Reviewed Adzuki Bean Soup
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      |  (1 person found this helpful) |  By FlemishMinx

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    "Following the other comments, I added a couple of diced carrots, used dry herbs, and sauteed the veggies first. Like another commenter said, it reminded me of a black bean soup, but the white pepper was too dominant for my family's taste. We added a 14 oz can of tomato sauce and served with shredded cheese and tortilla chips to counteract the pe..."

    Apr 21, 2010 on Food.com

    Recipe #101982

    Reviewed No Mess Crock Pot Steel Cut Oats
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      |  By Jonesy

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    Apr 11, 2010 on Food.com

    Recipe #322107

    Reviewed Really Good Vegetarian Meatloaf (Really!
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      |  By SaraFish

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    "I had given up on finding a lentil loaf recipe that would get the thumbs up from my husband, but when I saw the rating on this one, I had to try it. He loved it and said I should make it again, and the kids loved it too!"

    Apr 8, 2010 on Food.com

    Recipe #33921

    Reviewed Faux Moussaka With Lentils
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      |  By TomorrowsMe

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    "Easy and delicious. I used a can of regular tomatoes plus a tablespoon of Italian seasoning. I added the tomatoes at the beginning instead of with the egg and cream cheese, but it still turned out great."

    Mar 11, 2010 on Food.com

    Recipe #380857

    Reviewed Amish Friendship Bread 1965
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      |  By andypandy

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    "A friend gave me some starter and I didn't have pudding mix. I didn't have enough oats, so I used half oats and half wheat germ and also used wheat germ instead of the white sugar in the topping since we like things less sweet. In the batter, I used white whole wheat flour, and applesauce instead of the oil. It took about 20 min longer in my 8...."

    Nov 8, 2009 on Food.com

    Recipe #80457

    Reviewed Spicy Carrot and Zucchini Bhaji
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      |  By I'mPat

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    "Great flavor! I followed the baking suggestion, but baked mine for about 30 min. (in a 10" pan."

    May 4, 2009 on Food.com

    Recipe #344072

    Reviewed Exotic Nile River Split Pea Soup
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      |  By Sharon123

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    "Delicious! I also had a problem getting the split peas soft. Based on the other reviews, I soaked them for 15 hours and allowed over 2 hours for simmering, and still they had a slight crunch to them by the time we gave up and ate. Could the acids in the recipe be affecting the cooking time? I didn't think it's because I had "old" split peas, b..."

    Sep 11, 2008 on Food.com

    Recipe #52782

    Reviewed Crunchy Mexicorn Salad
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      |  By Lakerdog2

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    "This is a delicious change of pace from the usual cucumber recipes! I didn't have mexicorn or green onions, so i omitted those and used frozen corn. I also added a splash of lime juice."

    Sep 1, 2008 on Food.com

    Recipe #318193

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