Awesome! I halved the recipe, used fresh pumpkin, added ginger. Delicious and easy!

Reviewed On: Oct. 29, 2009

An interesting recipe. I was intrigued by the idea of using tofu as a creamy sauce base since my boyfriend is lactose intolerant and I can't make creamy sauces often. The recipe says "firm silken tofu" which is confusing since those are the two ends of the tofu spectrum, but assuming it meant soft enough for use in a sauce, I used soft tofu. I don't have a blender so I cut up the spinach by hand and used a mixer for the rest. It was still a little thicker than I'd like so I added more chicken stock. I also increased the spice, and used a variety I had on hand instead of 'italian', and tossed in some tomatoes. It turned out very well.

Reviewed On: Nov. 6, 2007

This was a great recipe. I was making it for only two so I used one can of mixed beans instead of the kidney and chick peas, and I'm not a big spice fan so I cut out the cayenne, and I halved the cumin and added a little ginger and cinnamon., and it still turned out great.

Reviewed On: Nov. 6, 2007