Comments for Cilantro and Citronella

Comment on Vegan Strawberry Mousse Cake by Bhonti

Bhonti — Sun, 02 Aug 2026 18:31:55 +0000

In reply to Melissa. Always use one tablespoonful of agar strands to I cup of liquid. Add slightly more strands to acidic liquid.

Comment on Vegan Japanese Curry by Emma

Emma — Thu, 23 Jul 2026 04:33:09 +0000

Hi Melissa - this is by far the best vegan Japanese curry recipe I have found online. I have been cooking from this recipe for several years and it is the absolute best! Thank you so much for sharing this recipe - especially the roux from scratch

Comment on Vegan Scallion Pancakes by Katherine

Katherine — Thu, 02 Jul 2026 22:11:14 +0000

Devoured!

Comment on Vegetarian Tom Yum Soup by Pat

Pat — Sun, 14 Jun 2026 18:37:07 +0000

Very flavorful and delicate, perfect sweet, sour, and heat. I may have added too many chili peppers. ️ Thank you

Comment on Vegan Gumbo by Dawn Briefman

Dawn Briefman — Mon, 01 Jun 2026 21:59:12 +0000

In reply to Tiffany L. I would 4 hours on low or two hours on high and then check the doneness then go from there.

Comment on Vegan Lasagna by Lisa

Lisa — Fri, 03 Apr 2026 09:58:37 +0000

I have made this so many times; however finally made time to comment. This lasagna comes out delicious every time and I get many compliments on it.
I have made it in advance, froze it before baking and it still taste wonderful.
Thank you for your hard work on many delicious recipes.

Comment on Sauerkraut Soup by Walter Cote

Walter Cote — Fri, 20 Feb 2026 22:28:07 +0000

First time using this sauerkraut soup recipe. Have made a different version with meat but needed a meatless soup for a Lenten soup supper. Cooked it the night before due to time constraints on Friday. I think letting it sit for a day in my refrigerator, made the flavors better. We will see if people enjoy it tonight at church. Added a bit of creole seasoning.

Comment on Vegan Tourtière by Susan T.

Susan T. — Mon, 29 Dec 2025 17:01:03 +0000

Very tasty! I made it for my daughter who is vegetarian, but you don't need to be vegan or vegetarian to enjoy it. I found that the recipe for the filling made enough for two pies. Did not try the crust, as my go-to tourtiere crust contains vegetable shortening so is vegetarian-friendly.

Comment on Vegan Thai Coconut Soup by Dr. J

Dr. J — Sat, 27 Dec 2025 15:53:59 +0000

My wife and I spent a LOT of time in Thailand when we were teaching abroad, so we really enjoyed this soup. We love it for its simplicity and for the authentic flavors, but especially because it's vegan! We can't get fresh galangal or lime leaves where we live now, but I keep dried on hand for my Thai cooking and they worked just fine in this recipe. The only other change I made was to use previously-frozen tofu cubes because we love that texture for soups.

Comment on Vegan Strawberry Mousse Cake by Mishka

Mishka — Fri, 19 Dec 2025 05:15:50 +0000

I'm looking to make a mango version of this for my birthday this weekend, and I'm somewhat confused about the agar agar measurements that you've described. The way you've phrased it, I am taking it to mean that regardless of which form of processed agar agar is being used, the grammage should remain constant? In other words, 2g of powder will work the same as 2g of flakes or 2g of strands - the only difference is that the quantities will *look* different in the measuring bowls? (Like, 2g of flakes will make a bigger pile in the bowl than 2g of fine powder.) I'm going to give it my best shot working with this assumption, but I thought I'd mention this in case you come across this comment in the future and are able to clarify for other folks. :)