This recipe is good, but only with some serious revisions. I used all fresh ginger instead of liqueur, only one tablespoon of flour, and no sugar (I tried with one tablespoon of sugar, but even that was too sweet). Lots of pepper helps bring out the ginger flavor, and the parsley at the end is crucial. I like that its creamy without using cream.

Delicious! My only change would be to use a food processor instead of a blender. I have a really good blender, but it still came out not quite creamy enough until I put it through the food processor. It might be good with a dollop of queso fresco at the end too - I'm going to try that next time.

Nice variation on the regular old steamed or sauteed broccoli. I didn't think the salt was too much, but then I'm a big salt-eater. The lemon juice at the end is crucial. I may try sprinkling on some red pepper flakes next time to add a little spice.

Excellent, easy, healthy dish - though I recommend adding much more garlic and more red pepper flakes for an extra kick.

I found this dish pretty bland. I followed all the directions, but I didn't have Italian seasoning so I just used a little oregano, thyme, salt, and pepper in its place. I also poured a little white wine into the pan before baking. They just tasted like ordinary sauteed mushrooms to me. Even cooking them with rice the next day didn't seem to liven them up much.

Nice simple recipe, but mine came out way overcooked. Next time I'll try baking it for half as long or even less.

I had to use up left-over cauliflower and this simple recipe was surprisingly scrumptious! I didn't have fresh rosemary so I used dried. Great appetizer!!

This is a good, simple recipe. I used fat free mozzarella and reduced fat feta. I doubled the amount of mushrooms and added extra spinach. The mushrooms provide a lot of flavor, so you really can't have enough. I didn't have fresh basil, so I used dried basil - next time I'll make a point of going out to get fresh basil. I had to bake mine a bit longer than suggested because the vegetables were not yet tender - around 55 minutes I think. I also used regular lasagna noodles and they worked fine. Next time I'll try adding pasta sauce and artichoke hearts. The nice thing about this recipe is you can really play with the amounts and kinds of filling to tailor it to your own tastes.

The lemon juice overwhelmed all of the other flavors. If I made it again I would completely take out the lemon juice.

Delicious, healthy, and easy! I used fresh chopped onion and garlic instead of the powders. I also cut out the mozzarella cheese to cut down on the fat content. The result was hearty and full of flavor!

I LOVE this recipe!! I have made it twice and both times it was a huge hit. I didn't have the vinegar either time and it turned out fine. Also, if you want a low-fat version, you can make it as a kind of pudding and just not use a crust. That's good too.

A delicious, fresh recipe that can be thrown together in minutes! I have made the recipe twice now - the first time toasting the almonds in the oven, and the second time toasting them in a frying pan. The latter is slightly faster - but both work. I never knew bok choy could taste this good uncooked!

Yum! I marinated mine for 2 hours in the fridge (just because that's when I started cooking), and that seemed adequate marinating time to me. I used lots of fresh garlic and ginger. I also broiled the salmon rather than grilling it. Unfortunately, I left it to broil for 10 minutes and it came out a little burnt, so I'd be careful to keep a steady eye on the oven. Tastes great over brown rice, with a side of chopped sauteed kale!

I thought this recipe was great - easy, healthy, and delicious! I followed the directions, while adding a bit of water to the kale during the first step (as others suggested). I also tripled the amount of garlic. I also chopped up the stems and threw them in with the leaves, and was glad that I hadn't discarded them. The result was a tender, yummy side dish - not too oily or tangy, like some other vegetable sautees that use oil and vinegar.

My lentils came out too mushy, and there was no liquid at all... The red wine vinegar is a nice touch, but otherwise I found it to be way too underspiced.

Delicious! I did make two significant changes: I used the whole egg, and instead of unsweetened cocoa, I actually used Mexican-spiced ground chocolate (which is actually just a hot cocoa mix that I happened to have at home). They came out moist and chewy and delicious - more like cookies than brownies though.

Have no fear - there IS a lazy version of this recipe, which I just tested. I bought a can of chickpeas and a can of beets. I rinsed them both, then put the beets in the food processor. Next I sauteed the onion and garlic in a little olive oil until translucent. I went ahead and threw the chickpeas in with them, though this probably didn't make much of a difference. Then I poured the onion, chickpeas, and garlic into the food processor with the beets. I added the lemon juice and cumin and salt (I didn't add the tahini because i'm on a diet, but this would be the moment to add it), and then I blended them all together. I found this low-fat, 20-minute version of the recipe to be very tasty!

Even better than I imagined! I suggest using much more paprika, and also adding salt. LIke others, I found 40 minutes to be way too long. I took them out at 35 minutes and already a few were burned, so I'd suggest 25 to 30.

great recipe - though it needed more lemon and more salt.

Delicious! I followed the recipe as given. Next time I'll probably up the amount of garlic and thyme, maybe add rosemary. It could be more herbed.