Comments for THE SIMPLE VEGANISTA

Comment on Vegan Banana Bread (Healthy + Easy) by David

David

I followed the recipe and topped the bread with some crushed walnuts.It came out great.

★★★★★

Comment on Instant Pot Black Beans by Sue Ann

Sue Ann

These beans have so much flavor! Absolutely delicious! I use low-sodium vegetable broth and add a small chopped green bell pepper; red works, but green gives more of a Cuban flavor. If people are having to cook longer or use more liquid, perhaps they’re using old beans. I have made this recipe several times and it always turns out well, and so very much better than canned beans.

★★★★★

Comment on Pumpkin Granola by Priscilla

Priscilla

So good, have the second batch in the oven!

Comment on Lemon Chickpea Orzo Soup (Vegan Avgolemono) by Karla U

Karla U

This soup is amazing! It is quick to put together and is so flavorful. It is going to become a staple in my house this winter.!

★★★★★

Comment on The Ultimate Vegetable Lentil Loaf by Linda W

Linda W

My husband and I are thoroughly enjoying this lentil loaf! Not only is it rich in fiber, but rich in flavor and packs that punch of protein we need daily for our workouts. I will be making this weekly to achieve our dailies of beans and protein, and it has the best flavor with the added bonus of a delicious, guilt-free sauce on top – thanks for a great recipe!!

★★★★★

Comment on BLACK BEAN & BUTTERNUT SQUASH CHILI by Sarah

Sarah

Really enjoyed it!

★★★★★

Comment on INSTANT POT APPLESAUCE (+ SLOW COOKER) by Jen

Jen

Can I can this for long term shelf life storage?

★★★★★

Comment on Lemon Chickpea Orzo Soup (Vegan Avgolemono) by Amy

Amy

Love this soup! Conforting and warm, hearty, but refreshing and unexpected with the dill and lemon. I added more garlic and onions, used chicken stock since I am not vegan and that is what I had on hand, and barley instead of orzo (I cooked it for a while before adding it to the soup). Will definitely do it again. I did not have tahini but I confirm it is delicious without.

★★★★★

Comment on The Ultimate Vegetable Lentil Loaf by Tiffany

Tiffany

This recipe hit the spot! My husband and I loved it and it’s definitely going on our regular rotation. I made the loaf exactly as the recipe states but will try mixing up he veggies in the future. This was a hit and I can’t wait to make it again.

★★★★★

Comment on INSTANT POT REFRIED BEANS (VEGAN) by warren r

warren r

does one remove the bay leaves before mashing or pureeing with an immersible blender?

Comment on HEALTHY SKILLET CINNAMON APPLES by Marnie

Marnie

I just made these and are they ever delicious! I used Honeycrisp, Ambrosia and Salish apples – all organic and I did not peel them. Instead of vegan butter I used organic virgin coconut oil and organic unsweetened apple juice instead of cold water. In the last couple minutes I added organic pecan pieces. I swear I could eat it all in one sitting – LOL! I think next time I will try using bourbon instead of the apple juice – I will post again with an update. Oh.. and the sweetness was perfect! Thank you so much for an amazing recipe!!

★★★★★

Comment on Vegan Banana Chocolate Chip Muffins (Healthy + Easy) by Susan

Susan

Amazing! I used just under 1 3/4 cups of mashed banana and added some cinnamon. Delicious and easy! Made 12 medium-small sized muffins with perfect texture in my tiny house gas oven <3

★★★★★

Comment on CREAMY KALE + MUSHROOM GRATIN (VEGAN) by Mary B

Mary B

This was fantastic and so tasty. I didn’t add anything extra. I did make the vegan parmesan cheese and the heavy cream the day before and I am glad I did because it was a time saver. I will be adding this to holiday meals because it was so amazing. Thank you.

★★★★★

Comment on Mini Chickpea Flour Frittatas (Vegan) by Julie | The Simple Veganista

Julie | The Simple Veganista

In reply to Julie. That sounds wonderful, Julie! Thanks for sharing :)

Comment on The Ultimate Vegetable Lentil Loaf by Julie | The Simple Veganista

Julie | The Simple Veganista

In reply to Kimberly. Yes, you can use egg or any commercial egg replacer. You can even omit it all together. I used old fashioned oats. I think the mushrooms will add too much moisture and don't recommend using them unless you want to experiment (maybe adding extra oats to help soak up the extra moisture). I hope that helps. Enjoy!

Comment on The Ultimate Vegetable Lentil Loaf by Kimberly

Kimberly

A few questions: Is it okay to replace the flax with an egg? (I’m not quite a vegan) Are the oats quick or old fashioned? Can I add mushrooms or would they make it too moist?

I love how you included cumin. I can’t wait to try this.

Comment on Mini Chickpea Flour Frittatas (Vegan) by Julie

Julie

I made this as fritters rather than muffins- delicious flavour! Thanks for the recipe.

Comment on Moroccan Pumpkin & Chickpea Stew by Jamie

Jamie

★★★★★

Comment on Lemon Chickpea Orzo Soup (Vegan Avgolemono) by Stacy

Stacy

This soup is like nothing I’ve made before and it it DELICIOUS!!

★★★★★

Comment on Carrot Ginger Zucchini Soup by She

She

This was amazing!!! Easy, quick – love it very tasty!!!

★★★★★

Comment on Simple White Bean Hummus by Sylvia from NZ

Sylvia from NZ

Loved this recipe. Beautiful & smooth and so full of nutrition with the white Beans. I found it lasted a month easily. But I use it on sandwiches, salads, dips, on crackers with Tuna yum. So versatile. Your recipe is the absolute best. Thank you for sharing it. I bought dried white beans(a big bag for about $3 which would make about 6-8 jars of tahini) Just soaking a cup of beans overnight then bring to boil next day & simmer for about an hour or until soft, cool in its liquid then discard liquid as can’t be used for anything.

★★★★★

Comment on Vegan Blueberry Banana Oat Bread by Julie | The Simple Veganista

Julie | The Simple Veganista

In reply to Mary. Great question, Mary! Using applesauce in place of oil will reduce the cal and fat to 193 calories and .4g of fat per serving. I hope that helps. Enjoy!

Comment on Vegan Blueberry Banana Oat Bread by Mary

Mary

Just made this it’s baking in the oven now. I omitted the oil & subbed in the unsweetened applesauce. How does that change the calorie content & the fat content on the nutritional label?

Comment on Vegan Collard Greens by Laura

Laura

We had two bunches of collard greens from our local CSA. This recipe was easy to prepare and so delicious!! We used cannellini beans. Instead of canned diced tomatoes we used one fresh diced tomato and supplemented with some canned diced tomatoes. We are adding this to our recipe file for regular rotation.

★★★★★

Comment on VEGAN PUMPKIN MUFFINS by Lauren

Lauren

They stuck to the liners so bad I had to choose between throwing away 1/3 of the muffin or eating paper. Pretty good otherwise.

★★★

Comment on Vegan Shepherd’s Pie by Julie | The Simple Veganista

Julie | The Simple Veganista

In reply to juliette. You should be fine, the savory flavor from the lentil mix will even it out. Enjoy!

Comment on Vegan Shepherd’s Pie by juliette

juliette

i’m making this recipe today and accidentally used sweetened almond milk, not unsweetened. is it servable?

Comment on 1 Bowl Vegan Peanut Butter Cookies by Karla

Karla

OMG I just made a double batch of these! I used brown sugar 3/4 cup for the 1 cp listed. Oh my are these good! So soft and chewy!! My husband (not vegan) has just devoured 4 of them. I cooked them for 12 min may bake them a little longer next time. I will be making them again for sure! I added some mini vegan chocolate morsels.

Comment on VEGAN PUMPKIN MUFFINS by Cindy

Cindy

The muffins are delicious! I sprinkled chopped cashews on top. Thank you for sharing your recipe!

★★★★★

Comment on 1 Bowl Vegan Peanut Butter Cookies by Julie | The Simple Veganista

Julie | The Simple Veganista

In reply to R. Yes, you can use canned coconut milk in place of other non-diary milk. It may alter the flavor but should still be delicious. Enjoy!