ShieldmaidenofRohan's Bookshelf

  • Make the poutine. Trust. I have also made the mushroom gravy from the poutine recipe and then made Salisbury "steak" with Boca burgers and extra onions. Delicious.
    about Buddhist Chef added on October 17, 2020

  • I love this and have been making it for years... So delicious and it smells wonderful when cooking. I usually use more than a pound of mushrooms, maybe 1 1/2, and cut way back on the brown sugar.
    about Mushrooms berkeley from Vegetarian Epicure added on October 17, 2020

  • If I wasn't a vegan and wanted one vegan cookbook to have on hand to serve lovely meals for vegan friends, it would be this one. I have many vegan cookbooks but I reach for this one frequently and I'm never disappointed. Variety, great flavors and simplicity.
    about Vegan Planet added on October 17, 2020

  • Glorious. Perfectly crisp on the outside, fluffy and light inside. I've made them with oat, almond and soy milk and all are successful and good but I agree with their assessment that soy makes the best result. One batch makes four waffles and it will keep for the next day.
    about Belgian waffles from Vegan for Everybody added on October 17, 2020

  • The soup is very good but the recipe as written is a blank slate flavor wise. I added sage, thyme and Braggs Organic Sprinkle as well as a liberal amount of sea salt. I also made it in the instant pot.. Steam the squash whole for 5 minutes high pressure and it peels and chops easily. Add back to the pot with the first set of ingredients, cook Manual high 10 minutes, quick release, blend with a stick blender, add the rest of the ingredients and put on keep warm to simmer. Season as you will.
    about Acorn squash soup from Twelve Months of Monastery Soups added on February 07, 2020