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Senderob's Page
Foodies /
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Joined 9 months, 1 week ago. 
From Dallas, TX US
GroupRank 5
I'm a self proclaimed Intermediate cook.
I have 16 cooking friends
My recipes have 3855 views with a 5 average.
Currently lovin' Greens, popcorn, variations on miso soup, anything to keep me away from REAL calories.
Tagline: I'm a
Buddhist Vegan foodie
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About me
I'm 100% vegan - if it isn't a plant, I won't eat it. I also try to cook everything as organic, non-fat or low fat as possible. I love to cook and like to take non-vegan recipes and "veganize" them. I'm pretty good at reducing sodium and sugar in recipes. After 12 years of kidney disease, I finally got a kidney transplant in Sept 07- so I'm feeling good and cooking whenever I can between taking care of husband, kids, work, kitty, and 40 acres of wildlife preserve (no mule yet).
I'm 100% vegan - if it isn't a plant, I won't eat it. I also try to cook everything as organic, non-fat or low fat as possible. I love to cook and like to take non-vegan recipes and "veganize" them. I'm pretty good at reducing sodium and sugar in recipes. After 12 years of kidney disease, I finally got a kidney transplant in Sept 07- so I'm feeling good and cooking whenever I can between taking care of husband, kids, work, kitty, and 40 acres of wildlife preserve (no mule yet).
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Nemo 9 months ago said:
Hi there, Welcome to Group Recipes! :)
Caught you gawking on my soup recipe :p haha... I hope it's veganisable! It's pretty veggie already though.
I look forward to seeing some interesting vegetable recipes here! ^_^
Senderob 9 months, 1 week ago said:
Thanks for the correction...I'm not here to look for mistakes - I just happen to see this one and it was obvious bcecause I'm a loyal fatfree vegan kitchen fan. Susan does a lot of work and shares everything she knows...I'm guessing you'd like credit for your efforts too. Good for you for fixing the credits. ciao.
Oescrazy1 9 months, 1 week ago said:
The recipe has been edited. I want to thank you for the great site, I had never been there, I truly can't remember where I found that recipe, some one else may have posted it somewhere, but it is now credited to the right chef. You will likely find more postings of mine to point the finger at, if I don't know where a recipe comes from I either say I found it on the internet or I say nothing. I am sure you will be kept quite busy finding mistakes we all make. We are here to try new recipes, swap what we have, and have fun. My folder is full of photos of food and recipes.
Oescrazy1 9 months, 1 week ago said:
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My Shared Recipes
Tofu Lettuce Tomato Sandwich
Rustic Cornbread - Reg Or Vegan
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2 comments. Spaghetti Beans
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1 comments. View All
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Posted by Maggiehc about Italian Lemon Almond Bisc
I'm really interested in how your "ricotta" tastes. Have you ever used it in ravoli?
Posted by Hollymayb about Roasted Kabocha Japanese
I love this! Thanks!
Posted by Senderob about Italian Lemon Almond Bisc
Maggie - I haven't used this for ravioli, but I've used other tofu based "ricotta" replacements in things like lasagna and they are great. I pulled this ricotta sub from a fr
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Sunny 9 months, 1 week ago said:
Hello - Thanks for being my cooking buddy and welcome. I look forward to sharing recipes with you. = )