With the title and all the positive reviews, I was worried this recipe was over-hyped. But after having made a big pot, I can say that this TRULY is The Best Vegetarian Chili in the World. I'm not a fan of meat substitute, so I omitted it and added an extra can of beans - 2 cans of pintos and 2 cans of black beans. Don't get me wrong, I love garbanzo beans...but it seemed sacrilegious to put them in chili. This is Texas, after all. Beyond that, I did everything else as written and it was heavenly - the same perfect flavor I remember from my meat-eating days. It's not a super hot chili, but it does have a building spice. I probably won't seed the jalapenos next time. Maybe I'll even sub one for a serrano pepper. Oh, and seriously, the meat substitute was totally unnecessary. In fact, my husband was surprised that the recipe even called for it.

This is a great soup for a working couple. All you have to do when you get home is some chopping and boiling, and all of a sudden you've got a fragrant, scrumptious, healthy dinner ready. This soup also stores fantastically, so you can look forward to even tastier leftovers at work the next day.

Great salad! I only gave it 4 stars because as written, I think the dressing to salad ratio isn't quite right. Here are my modifications: 1. DOUBLE the salad ingredients. 2. HALVE the dressing ingredients. 3. Only use 2 T of sugar. 4. Add some extra color/sweetness with mandarin orange slices. If you're nervous about halving the dressing, just make the full amount with 1/4 C sugar, dress the salad with half, and put the rest of the dressing on the table so people can add more if they want. This is what I did and nobody went for the extra dressing. Our company loved this salad, and I'm excited to have found another tasty way to enjoy greens!

This recipe is fantastic and even easier if you use Greek yogurt and a food processor! I put the Greek yogurt in the processor along with the salt, pepper, crushed garlic, and 1/2 cup whole mint leaves (loosely packed). Then, I pulsed it for a bit to coarsely chop the mint and garlic. After that, I threw in the diced up cucumber and pulsed some more. The immediate results were DELICIOUS and I'm sure it will be even better after a night in the fridge.

These were tasty, but time consuming and messy to clean up. I used garlic salt instead of garlic powder. The tostones were gobbled up immediately, so 5 stars even though they took a lot of time and effort.

The flavor was okay on this one, but the texture left a lot to be desired. It's such a great idea that I don't want to give up on it yet... I think I just need to perfect making quinoa that's not soggy before I make this again.

This soup was incredibly bland as written. I had to add quite a bit of ingredients to make it decent, and even then it was nothing special. I won't make this again.

I just made this recipe and it was great! I used canned tomatoes because the "fresh" tomatoes at the store didn't look so fresh. I also used Herbes de Provence because I was out of Italian seasoning, and I threw in carrots because I read other reviews and it seemed like a good idea. Those were my initial changes, but when I gave the soup a taste, it needed something. After some thought, I poured in what I estimate to be 2-3 tablespoons of lemon juice and voila! Success! I also added a bit of garlic salt, but I think I only had to do that because I used a low sodium veggie broth (small note: Imagine organic veggie broth is a favorite of mine, but I'm not a fan of the low sodium version - it's less flavorful all around). I cooked the soup longer because the toughness of kale bugs me a little and I wanted it to be good and tender. In the end, what my fiance and I wound up eating was absolutely wonderful. We might do it in a crockpot next time - which will be soon!

This recipe is a winner. It went over great with the fiance and our dinner guest, but I would make one small change in the future. I've always been a fan of crisp-tender veggies and am always worried about over-wilting greens, but I wasn't wild about the texture of the kale in this recipe - it was still a little too tough for my taste. Next time (and there WILL be a next time!), I'll chop the kale even smaller, and then cook it alone in the covered pan for a bit, so it will have time to sweat and soften without compromising the crispness of the peppers. If that doesn't work, I'll probably revert to blanching it quickly in the pasta water. Overall, this recipe is a great way to enjoy ultra-nutritious kale.

Yum! I used Gorgonzola because it appeals to a wider crowd and I was entertaining. Here's what I love about this recipe: 1) It's delicious. 2) It comes across as really fancy. 3) OMG, it's easy! People will think you're a gourmet, especially if the presentation is nice. ;)

I know I'm not adding much to the conversation, but I feel compelled to give this recipe 5 stars. I always make the lemon-blueberry scones and they're fantastic. My coworkers go nuts when I bring leftovers on Monday mornings. My only suggestion: Mix the dry ingredients the night before to save a few seconds in the morning. Don't freeze the butter. Throw it all in a food processor and pulse a bit, then add the blueberries and pulse a few more times. And I do make an egg wash sometimes. These things are just plain delish. Enough said.

I found this recipe while searching for a good way to enjoy mustard greens without all the bacon drippings (I'm a vegetarian). Let me tell you - this recipe is a huge favorite with both myself and my fiance (who is an omnivore). My only changes are subbing coconut milk for the cream, and cutting back the curry powder a bit. I serve the curry over rice, and always serve a side of roasted sweet potatoes and onions that have been tossed in oil and cayenne. The flavor of the sweet potato mashed in with a big bite of curry is absolute heaven... And when I bring the leftovers to work for lunch, I get jealous comments every single time. I can't throw out enough superlatives about this one. As a side note, try picking up an extra inch of ginger at the store and making ginger tea to enjoy after your meal. It will help mild indigestion in those with sensitivities to spicy foods - plus it's a great ending to a wonderful meal.

This is a good base recipe and an excellent use of rosemary. Just add whatever veggies you're in the mood for, serve with a green salad, and you've got yourself a good weeknight dinner. I do agree with one reviewer's take on the leftovers, though. Either eat all of this in one sitting, or be prepared to add some olive oil when you reheat the leftovers.

This recipe would have been perfect as written, but I made some changes based on my mood at the time and what I had on hand. First of all, I had some leftover brown rice in the fridge, so I omitted the broth and didn't cook the rice with the beans. Secondly, I added a can of diced tomatoes with green chilies. Everything else was as written, and I served the beans over the rice with fried plantains on the side. The meal got great reviews!

My fiance and I made this recipe as written except for the addition of a red bell pepper and fresh lime juice. It is easy, delicious and nutritious! What more could you ask for? We served it with a bowl of avocados as an optional topping, and had a bottle of Tabasco sauce on the table in case people wanted more spice. This recipe is a winner, hands down. Five stars all the way!

This cake is fabulous. I've made it a few times and the only complaint I've heard is that it's "too rich." It is extremely rich, so serve thin slices. My mother requests this cake for every special occasion that comes around. So, here's what I do. I use Kahlua and I always run to Starbucks and pick up two shots of espresso. I melt the chocolate in a double boiler and have never had trouble with seizing. Cooling the cake slowly is extremely important to avoid cracking. You really need to leave it in the oven for much longer than 45 minutes before you transfer it to the refrigerator. The one thing I haven't figured out is how to make those beautiful chocolate leaves. I've tried before, and the chocolate melted immediately when I tried to peel the leaves off. Suggestions?

This is a phenomenal recipe as written, and I have made it many times. My meat-eating boyfriend loves it! I make certain modifications depending on my mood and how much time I have to prepare. When I'm in the mood for a soupier consistency, I add extra veggie broth and precook the barley. I read a review several months ago that suggested swiss chard, so I've been adding that and love it! One thing that I feel is very important (at least, for me) is that you add the zucchini and swiss chard toward the end of the 90 minutes. It keeps the zucchini from disintegrating. Curry is so amazing in this soup, and the aroma is so great when it's simmering on the stove. I can't say enough good things about this recipe. I'm actually coming down with a cold today, and I'm going to head straight home and make a batch of this soup to cure me right up. Thanks Beaker!