Very good versatile recipe. I doubled the sauce ingredients, using seasoned rice vinegar, 1/2 brown sugar, and about 3 Tablespoons sesame seeds. Whole wheat linguine was the pasta I had available and that worked very well. I stir fried half a small onion, and for veggies I used a frozen stir-fry mix, which I cooked lightly, since I was out of broccoli. I might try marinating some tofu in the dressing first. next time I try it. Thanks for a tasty recipe, Jessica!

Reviewed On: Jun. 21, 2011

Sorry, this just didn't hit the spot with us. I went back after dinner to look at the recipe again to see if I forgot something. Nope...I only used a sprinkle of cayenne and my husband said that was more than enough. I added cinnamon as another reviewer suggested, and that helped a bit. It sounded so promising for our plant based diet, but the flavor just wasn't there. Are crimini mushrooms different than the common white mushrooms that I used? Wish I could think of some interesting herb or spice to perk it up, aside from pepper, as I doubled the recipe and have lots of leftovers.

Reviewed On: Apr. 7, 2011

These were easy to make and whole family enjoyed them for Easter breakfast. I formed the dough into a square about 9" and cut into square "biscuits", brushed the top with egg white, then sprinkled sugar. They were easy to handle and tasted good with the currants in them. I added a dollop of sour cream to the dough, and I don't know what that did for it, but they were tender and tasty, and no leftovers. I did use 1/2 whole wheat flour, it may have been whole wheat pastry flour and I baked the "biscuits" for a shorter time than suggested. This is a keeper! I used half the recipe and it made enough for 6 people.

Reviewed On: Mar. 31, 2008