I have just started to make my own salad dressings in an effort to stop eating so much processed with ingredients I can't pronounce and this recipe did not disappoint. I added a little more water to the recipe but otherwise was good as it's written. I imagine using dijon or other mustards would be good too.

Mmmmm. Very good and easy.

I think this is a good recipe with great potential but mine turned out a bit bland so I would make the following changes. I definitely recommend doubling the spices. I also used one 14oz can coconut milk instead of yogurt which I really liked, but next time will use half of the can instead of a whole one (i felt it kind of diluted the spices). I think everything is better with onion and garlic so I also sauteed 1/2 onion and 2 cloves minced garlic in the ghee, then continued with the recipe. I'll definitely try it again.

I'm usually not one to cheer for the obvious favorite, more of an underdog kind of gal, but sometimes one has to admit their is a reason the favorite is a favorite. I used spiced rum instead of brandy, semi-sweet chocolate because my boyfriend is allergic to milk, added walnuts...heavenly. That tiny bit of rum/brandy really gives the cookies a distinct flavor that stands out. I also highly recommend 1/4 cup of walnuts if you're a walnut fan. I mistakenly made these at breakfast time on a Saturday and haven't eaten any "real" food and can't stop eating these cookies. I mean seriously, what do you follow up cookies for breakfast with? Cake for lunch it is!

Great, basic stir fry sauce. My version: I mixed it all together and voila, yumminess. I mixed - 1 Tbsp corn starch, 1 large clove garlic minced, 1 heaping tsp of crushed ginger, 1 Tbsp olive oil, and 3 Tbsp veggie broth (to cut the fat). Added half of sauce to hot wok, mixed veggies in until they were mostly covered, mixed rest of sauce, stir fried it all up. I had to add a bit more veggie broth but it was a really good flavor, not over powering yet not non-existent.

Loved this vegan recipe it had great flavor. I agree with other reviewers that spooning it over rice & veggies or eating alone is great. I loved the contrast of the coconut and curry. I used sweetened coconut I had from baking and it worked ok, I bet it's a lot better with fresh.

This was awesome, my first creamy soup. I made it with only butternut squash. I agree with other reviewers that it could have used less cream cheese (I used 1/3 fat variety). I regretted adding cinnamon to it, it was way too overpowering and it was better before. A friend made it without the cream cheese and more veggie broth and said it was great as well (to accomodate a lactose intolerant friend). Will definitely make it again.

I keep getting butternut squash in my weekly farm share and was running out of ways to prepare it. This recipe was great, loved the flavor, and was a great comfort meal with bread and salad. It was my first risotto and I didn't ruin it! I used 4 cups of veggie broth rather than 5 and basmati rice rather than arborio since that's what I had on hand. I'll definitely make it again.

Yummy, easy and basic, I will use this as the basis for all kinds of variations of hummus.

Very good recipe overall. I agree with another review that said this is the answer to using the old, sad veggies dying in your crisper, the random cans of beans, and leftover pasta in your pantry. I used what I had, no celery, white beets instead of potatoes, added a link of veggie italian sausage, black and garbanzo beans instead of white, and it turned out very good indeed. The parmesan was a really yummy addition. I would recommend using a little tomato paste or sauce to make the broth a little richer. Will definitely make it again.

Highly recommended, the flavor is great and it's super healthy. I had never made any time of curry at home before and this was a great way to start.

Good recipe, highly recommended for those old bananas!

I really like this recipe, the ranch spices really help make it stand out against the typical chili I make. Yum!

This was decent, but I made a few adjustments with what I had on hand and it turned out a bit bland. I would recommend sticking to the recipe, especially the tomatoes and cheese and maybe adding some garlic (well, i love my garlic).

I used veggie sausage instead of regular and it turned out a bit dry. When I make it again I will try to add something to moisten it up. A pretty good recipe overall, it was just so pretty and fun to eat.

I'd hate to just reiterate what everyone else is saying, but it's all true. I also made the following adjustments and I think it will just keep getting better and better as I suit it to my taste. 8oz instead of 16oz whole wheat pasta, 2 cans healthy request cream of mushroom instead of 1, 2 cans of drained tuna instead of 1, added some garlic pepper, parmesan cheese, and bread crumbs on top. Comfort food at its best.

I am yet another lover of this recipe. Made it vegetarian with 2 vegan italian sausages and veggie broth and also used some olive oil to saute onions, garlic, and sausage. My picky, minimalist, meat eating boyfriend liked it too.

Great, basic, easy. I made this vegetarian with veggie sausage links instead of pork sausage and it was just as good.

Great & easy receipe that everyone loved on my most recent camping trip. I used lowfat ranch instead of mayo and the pickles were really good, I would have added more of them. Yum!

Very good and simple recipe that easily lends itself to variation.