Goldcrest's

36out of36

Reviews

Urmila’s Baked Potato and Eggplant Curry

Posted by Maito  

Wow! This is really tasty and quite easy to make as well. The only changes I made were to use some tahini instead of nuts (which I didn't have) and a bit of curry powder, cinnamon and Chinese five-spice powder (!) as a rough substitution for garam... — Goldcrest Jun 10, 2009

Recipe #267565

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Ultimate Peanut Chutney

Posted by Seeprats  

This is wonderful! I just used approximate measurements and crunchy peanut butter (made with unskinned peanuts) because I was in a hurry and the peanuts were taking too long to roast. Also I used a small piece of fresh ginger and a clove of... — Goldcrest Apr 17, 2009

Recipe #260310

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Veg Hakka Noodles

Posted by sweet_1208  

Thanks! This is very tasty - am eating it right now. I didn't have dried red chilli so I used 3 fresh green chillies and green capsicum instead of red so I've got really green noodles! — Goldcrest Apr 13, 2009

Recipe #336577

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Breakfast Rice

Posted by DiB's  

I've just finished eating this for lunch (yes, I know it is breakfast but I woke up late so there was no time for breakfast). This was ever so easy to make and ever so delicious to eat. I did make a few changes though. I substituted tofu for the... — Goldcrest Apr 4, 2009

Recipe #48420

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In-A-Hurry Simple Fried Rice (Vegan)

Posted by ~DiZzY~  

Recipe #213805

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Vegan Cranberry Cashew Biscotti

Posted by ~DiZzY~  

Recipe #212928

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Super Chocolate Goji Lemon Bar

Posted by Chef Joey Z.  

I have not made this recipe but I have made raw chocolate before. A tip for those who don't have a high power blender is to melt the cocoa butter by placing it in a bowl over a pan of hot (but not very hot) water for a while. (So long as the... — Goldcrest Apr 2, 2009

Recipe #278888

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Moroccan Ksra-Bread

Posted by ~Rita~  

Delicious served hot with Moroccan Carrot Dip. I used 3/4 cup white and 1-3/4 cup wholemeal bread flours, increased the sugar and oil to 1 tbsp, and sprinkled flax-seeds on top because I didn't have any sesame seed. Since I used wholemeal flour I... — Goldcrest Mar 23, 2009

Recipe #235700

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Moroccan Carrot Dip

(1 person found this helpful) Posted by Daydream  

Excellent! I served it with Moroccan Ksra-Bread. I roasted the carrots, as suggested in another recipe, used palm sugar instead of honey as I prefer it, and omitted olives because I didn't have them. — Goldcrest Mar 23, 2009

Recipe #112229

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Sauerkraut Cake Without Eggs

Posted by Montana Heart Song  

Excellent. This was soft and fluffy (rose beautifully) but also fudgy and moist and tasted delicious when sandwiched with a vegan mocha cream. I made the few changes for a healthier cake but none of them significantly change the recipe. I halved... — Goldcrest Mar 19, 2009

Recipe #351069

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Lemon Corn Waffles

Posted by x_Gaz  

This is a good recipe that makes crispy waffles but you should indicate that it comes from Vegan with a Vengeance or the ppk website. You can make a good blueberry sauce by stewing 3/4 - 1 cup blueberries (depending on their juiciness - more if... — Goldcrest Mar 14, 2009

Recipe #224303

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Spicy Moong Dal Waffles!

Posted by sUpRiYa  

These look so exciting. I can't wait to try them. I'm going to buy the ingredients tomorrow, since I'm at college and don't have a blender, I'm going to have to buy mung dal flour. Could you please post the mustard dip? Since I can't make chutney... — Goldcrest Mar 9, 2009

Recipe #84520

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Vegan Cupcakes

(1 person found this helpful) Posted by swirlycinnacakes  

Wonderful - so light and soft and fluffy even when I used half whole-wheat flour. I also added some sliced almonds. Thank you very much. — Goldcrest Mar 3, 2009

Recipe #228809

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Indian Green Chutney Sandwich

Posted by Sana  

I'm eating it as I write and it is one the best sandwiches I've ever tasted. I asked my mother to make the chutney especially for the sandwich. The only changes I made were to use fresh tofu, cut into small slices instead of the cheese, and as I... — Goldcrest Feb 10, 2009

Recipe #168878

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Creamless Broccoli Soup

Posted by Tish  

Excellent. Not having dill and chives at hand, made a few changes with the flavouring, adding a bay leaf, and, just before liquidising, some chopped parsley and basil. I halved the recipe but still used 2 garlic cloves and added extra celery.... — Goldcrest Oct 1, 2008

Recipe #19655

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Vanilla Eggless and Dairy Free Vegan Cake

Posted by MeowMeow00  

Excellent! Soft and light but not crumbly as so many of the richer vegan cakes are. It is rich of course but I was testing it out for a birthday cake so that didn't matter. I halved the reciped and used a small (individual) carton of raspberry and... — Goldcrest Jun 30, 2008

Recipe #216376

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Simple Vegan Blueberry Pancakes

Posted by Little Vegan Devil  

Good to see a sensible vegan pancake recipes. There are plenty of these recipes around with long lists of completely unnecessary ingredients. The best way to make vegan/ eggless pancakes is simply to use no eggs but add enough liquid to obtain a... — Goldcrest Jun 12, 2008

Recipe #294646

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Easy Cardamom Scented Hot Water To Drive Away Headaches!

(1 person found this helpful) Posted by Charishma Ramchandani  

Steam inhalation is a safe and by no means unusual procedure to relieve colds so the method should not prevent anyone from trying this remedy. You don't have to dunk your head in boiling water but bend down and hold it close to the pot - only as... — Goldcrest Nov 28, 2007

Recipe #67324

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Zesty Tofu & Roasted Vidalia Sandwich w/ Spicy Sunshine Spre

Posted by nomnom  

This is the kind of sandwich I love, with such a variety of ingredients. I've eaten sweet potato as a sandwich spread but never carrot - what an excellent idea! I did make a few changes. I used pitta bread and sliced baked tofu and didn't cook the... — Goldcrest Nov 5, 2007

Recipe #64089

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Killer Onion Chutney

(2 people found this helpful) Posted by Lennie  

I can't see why every shouldn't like this. I made two thirds of the quantity given here. As I dislike the texture of whole spices in preserves, I coarsely ground the cumin and mustard. Also instead of the red pepper flakes, I used a whole red... — Goldcrest Oct 2, 2007

Recipe #12952

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