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vegan in VT

Member since Mar 2013

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Reviewed Black Bean Lasagna

Mar 1, 2013 in Food Network Community Toolbox on

I thought this was very good but in truth, I added a few things. I used my own red sauce with 2 vegan Field Roast sausages ground up in it. I also added some roasted vegetables that I always keep in my refrigerator. What I was so pleased about was the tofu ricotta. I have made vegetable based lasagna, but without the ricotta cheese, something "

Reviewed Chickless Pot Pie

Mar 1, 2013 in Food Network Community Toolbox on

We thought this was very good. I used vegan pie crust (Immaculate) and made everything else the same as Trisha's except that I cut the amount of butter substitute in half (from 1/2 cup to 1/4 cup). Because these were vegan crusts, I had to bake them at a lower temperature--375 degrees for about an hour instead of 425 for 35 minutes. I don't very"

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