Comments for Vegetarian Casserole Queen

Comment on Feta Chickett Salad by madge

madge — Tue, 21 Feb 2012 04:11:13 +0000

Hi Miriam! I just checked out your site…lots of great recipes there. I’ve been dying to make my own veggie burger and I can’t wait to try your black bean and wild rice version!

Comment on Where has the time gone? by madge

madge — Tue, 21 Feb 2012 04:08:09 +0000

Oh what a challenge for you! Good luck and thanks for visiting!

Comment on Feta Chickett Salad by Miriam

Miriam — Mon, 20 Feb 2012 16:47:29 +0000

This salad looks fabulous! Perfect over lettuce too, I’m looking forward to making this.
Excellent healthy living tips, it’s all in developing healthy habits, I absolutely agree ,
Miriam@Meatless Meals For Meat Eaters

Comment on Where has the time gone? by Karen VerDuin

Karen VerDuin — Sun, 19 Feb 2012 15:55:28 +0000

Thanks for a great blog/recipe site. I have five vegetarian children of my own, and two step children who eat meat at their “other mothers.” Finding recipes to satisfy all seven is tough, especially with a carnivorous husband. I found a whole bunch of dinner ideas to try soon. Thank you for this small relief. Keep it up!

Comment on Vegetarian Living by Feta Chickett Salad | Vegetarian Casserole Queen

Feta Chickett Salad | Vegetarian Casserole Queen — Fri, 17 Feb 2012 02:54:50 +0000

[...] Hands down better than any fake or real chicken product I’ve ever eaten. Here’s a little summary of Chickett from my “vegetarian living” [...]

Comment on Unstuffed Pepper Casserole by madge

madge — Fri, 10 Feb 2012 13:42:52 +0000

Rebecca! Great tips. I appreciate them. Can I tell you of an eggplants salting horror story? When my husband and I were newly married, I thought I’d impress him with my cooking prowess (although I didn’t really have any). So I made this eggplant tomato casserole and salted the eggplant. When it was time to rinse the salt off, it wouldn’t go away. I probably went through gallons of water trying to rinse and soak, but no matter what – the saltiness remained. Eventually I gave up and made the casserole with eggplant as is. Needless to say, despite the repeated washing the dish was too salty and inedible. What did I do wrong?

I know this was nearly a month ago, but how did your eggplant stuffed pepper casserole turn out?

Comment on Vegetarian Beef Stroganoff by Half-Assed Recipe: “Feef” Stroganoff (aka Fake Beef)

Half-Assed Recipe: “Feef” Stroganoff (aka Fake Beef) — Thu, 02 Feb 2012 14:33:54 +0000

[...] (a prop for my Sh*t Green People Say satire) and took a trip to Whole Foods. I played off the Vegetarian Casserole Queen’s recipe and made my own half-assed [...]

Comment on Unstuffed Pepper Casserole by Rebecca

Rebecca — Tue, 17 Jan 2012 19:16:31 +0000

Try using a fresh eggplant in your casseroles, especially, the green pepper recipe which I intend to make tonight! Be sure to sprinkle the eggplant with salt on papers towels for a while to dry them out first. I found that mushrooms and eggplant are great meat substitutes and more flavor than the crumbles in most dishes. Another tip: cook the long grain rice in veggie broth with some butter instead of just water to give it more flavor.

Comment on Vegetarian Swedish Meatballs by madge

madge — Sun, 20 Nov 2011 23:40:01 +0000

Hi thanks for stopping by and for trying the recipe. I think the 1/2 tbsp is an estimate. I recall adding more and more a little bit at a time, so 1/2 tbsp was my cumulative guess. Thanks for the tip!

Comment on Vegetarian Swedish Meatballs by meatballer

meatballer — Fri, 11 Nov 2011 03:25:39 +0000

good recipe, but 1/2 tbsp coffee was waaay too much, it totally overpowered everything. maybe 1/2 teaspoon next time