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I attempted to make this tonight, & I used red beet powder as the coloring. The batter looked beautiful, but once it came out of the oven, it looked like regular chocolate cake. Maybe I didn't use enough red beet powder? Maybe I need to find a natural organic food coloring instead of the kind sold in regular grocery store, because I don't like the taste of food dye. I will try again another day & post another review.
It does taste delicious though! 

Quote from: AmeliaB on June 19, 2011, 09:56:04 AMQuote from: erynsky on June 19, 2011, 12:39:53 AMThis was the absolute WORST recipe!  I've never made pie before and this recipe did not help at all!  While making the crust, following these directions, I noticed it wasn't going to work.  The "crust", per the recipe, does not get moist enough to do much of anything with it.  I had to improvise and add some oil and soy milk - well, by that point, it was already doomed.  Maybe the filling for this pie is delicious, but the crust part of the recipe is a total waste.  DON'T even try it.

You probably just needed more water.  Most pie crust recipes have a range of water you need to add, it would vary depending on the weather, your ingredients and probably your altitude.  Next time try adding a couple more tablespoons of water, or enough to make the dough hold together when you squeeze some in your hand.  Since this was your first attempt at pie, I wouldn't blame the recipe. 

I really don't think this pie crust recipe is good - despite my lack of pie making experience.  But, to follow up- once I improvised on the crust and added the oil and soy milk, it was VERY hard to roll, or manage at ...

Just made this for me, my mom, and sister.  Taste delish.  My mom said she liked it better than real tuna salad.  Definately awesome for those transitioning to a vegetarian-vegan diet.   Loved it!  The texture is really similiar and the taste is so close it feels like I'm not missing one of my favorite things that I'm leaving behind.   Thanks to all for the wonderful reviews and ideas.  I added onion and garlic powder and a sprinkly of Mrs. Dash.   Will probably add some celery next time.  My supermarket was out of sprouts so I was unable to add those to my pita pocket.


Much Love and Blessings!
Lyssa

This looks like it's gonna be one of my meals this week...Thx

These directions were easy to follow with the help of the video- even without a sushi mat (I rolled these freehand on top of a sheet of plastic wrap, which I placed over a bamboo cutting board). I also added a smear of tofutti cream cheese to each roll to mimic the Philadelphia style rolls I used to buy. I ran out of rice on the last one so I just added slightly more of the rest of the fillings. Sushi rolls will be a lunchbox staple from this point on!

This was a great easy recipe.  It did seem kinda bland though and as I am not much of a cook (yet) I'm not sure what to add, but it needs something or maybe more of what it already has listed in the ingredients.

Quote from: amymylove on June 18, 2011, 01:58:51 AMQuote from: wiciousbeasts on June 18, 2011, 01:21:03 AMOh, PS: The directions for rice noodles always say to use warm water for some tiny amount of time, but I always have to use really hot water, and sometimes have to refresh it, or the noodles won't soften. It takes up to 45 minutes.

I get "Royal Blossom" noodles in the package with flowers on it (pink or blue). I have had bad luck with other brands getting sticky or not softening.

I agree that the directions for cooking the rice noodles are whack!!! they turn out hard if you do it this way! i needed to soak them in hot/ boiling water i believe!

Yeah!! But then...after I posted earlier, I made the recipe again, and I over-soaked the noodles because they were the ones in the package with pink flowers, and those are smaller than I'm used to. Haha, whoops.  It still tastes great, though. But the wider noodles in the blue-flower package are better for this recipe. Too bad they were all out at the store!

Thanks for the great recipe!  Just made it for father's day and it was a hit.  Sooo rich and moist.

I made these last week and took some to a kid's birthday party. I did a few things differently: added chocolate chips, baked them in 2 small (bread?) pans, and used egg replacer instead of flax seed (which was probably why my batter was more moist than everyone elses - it uses 1 tbs egg replacer and 3 tbs water).

I baked them for a couple minutes past 20, let them sit. They were kinda dry and stuck to the pan even though I oiled it well. Next time I'll try the flour thing and maybe cook them less. I want them to be chewy like everyone else's! Regardless, if you heat one up and top it with vanilla soy dream - mmmmmm! :d

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Recipe submitted by vegetara, 06/19/11

Easy "Arroz Con Pollo"

Ingredients (use vegan versions):

    4 cups cooked rice
    2 1/2 cups vegetable juice (The kind that is mostly tomato)
    1 cup chunky salsa
    4 frozen vegan chicken fillets (I use Gardein "Chik'n Scallopini")
    2 tablespoon diced pimentos

Directions:

1. Put all of the ingredients except pimentos in a pan and simmer at medium heat for 20 minutes.

2. Stir occasionally, scraping the bottom of the pan to get any bit that is sticking.

3. Add pimentos after about 15 minutes or 5 minutes before removing it from stove.

Source of recipe: Inspired by the ethnic classic, made easy and vegan by me.

Makes: 4 hearty servings...

This IS a great Banana bread, although I find it really doesn't need that much sugar at all. I put 1/4 cup and it was plenty sweet. Just use really ripe, brown bananas. I put these in my freezer for easy access. This is SOOOO yummy.

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Recipe submitted by FullObeans, 06/19/11

Wild Rice and Chickpea Vegetable Soup

Ingredients (use vegan versions):

    1/2 cup wild rice
    1 medium onion, chopped
    olive oil
    6 cloves garlic, minced
    4 teaspoon dried sweet basil
    10 brown mushrooms, chopped
    1 - 14.5 oz can diced tomatoes
    1 - 14.5 oz can chickpeas
    4 cups vegetable broth
    2 big handfuls fresh spinach, washed, destemmed, torn in to bite size pieces
    Salt and pepper, to taste

Directions:

1) Prepare the rice by placing the rice in 2 cups water.  Bring to boil and then reduce heat to a simmer, cover,  and cook for 45 to 55 minutes or until rice is soft and chewy.

2) In a large pot, cook the o...

This bread is a showstopper! 

I was out of bread flour so I subbed with AP flour and reduced the water by 1/2c.  I also used a mix of rehydrated sundried tomatoes and rosemary with the garlic cloves.  My only critique would be that in order to appropriately autolyze the bread, you should add the salt AFTER the 15ish minute rest period.  I ended up with two roughly 9" round boules. 

Make this now!

PS: Trisa, if you happen to receive VW updates by email, I miss you!  Please come back to the forums. 

Quote from: magz79 on March 09, 2011, 02:30:54 PMwhere is the recipe? dont c it anywhere! 
Look at the top of the page. Click on Page 1. Or on the name of the recipe.

Quote from: vegetara on June 09, 2011, 07:30:59 PM I've personally found that I have to omit the milk or the batter gets too thick.

I probably should have said that I use water instead, just in case anyone else wants to try it.

Yum!  My husband even liked them and said "they don't even taste healthy!"
I halved the recipe and got four square Belgium waffles. 
I made the following modifications (for a half recipe):

A whole, small banana and a 1/4 cup applesauce instead of the oil
1 Tablespoon brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
a few shakes of cinnamon
a small pinch of nutmeg

They were delicious! Browned on the outside, but still soft in the middle 

Also, with my leftovers, I realized that after being in the refrigerator over night, the sushi is a bit tastier and holds together much better when eaten with chopsticks, My sushi can be eaten like sushi now! . So I suggest that anyone trying this recipe should refrigerate their sushi for 30 minutes to an hour before eating. Also, don't add the soy sauce right away like I did, it is probably better to dip each individual piece so that the sushi holds together better.

Quote from: cdublin on April 16, 2011, 11:17:51 PMThis recipe really only works with serious alterations.  They're incapable of browning because of the lack of baking soda.  They taste like cardboard because the main flavoring agent is flour. Following this recipe just ended in an unfortunate waste of ingredients.




I have made these pancakes several times, following the recipe exactly (except for the addition of vanilla) and I have never had any problems. I own a catering business, so I consider myself pretty skilled in the kitchen. These are delicious, super easy, and come out perfect for me every time.  Today I added fresh blueberries and served with Oregon Marionberry syrup...yum!

Mmm! Yummy!
I made half of the recipe and whilst it was small, it was definitely enough! Very rich and decadent! I added half a tablespoon of shredded coconut and coconut extract, mmm. I think next time I'd add a bit more soymilk next time as it was a bit dry at just under a minute in the microwave.
Next time I make this I'm going to try replacing the margarine with applesauce or a mashed banana, as that's 90 extra calories I'll cut if I can! (And that's still the recipe halved...)
Anyway! Excellent recipe, takes about 5 minutes to whip up, and doesn't taste like microwave cake at all, marvellous, cheers!