I thought this was an excellent base recipe! I found it too bland (and thick) for my tastes so here were the modifications I made: 1 CUP REDUCED FAT MAYO (WITH OLIVE OIL-IT'S KRAFT) 1/2 CUP LOW FAT SOUR CREAM 1 MINCED SHALLOT- DID NOT HAVE CHIVES 1/2 TSP. PARSLEY 1/2 TSP FRESH DILL WEED 1/4 TSP OF GARLIC POWDER 1 MINCED CLOVE OF REAL GARLIC 1/4 TSP ONION POWDER AND A FEW SPRINKLES OF DRIED MINCED ONION A SPLASH OF LEMON JUICE 1/4 TSP. "TRADER JOE'S 21 SEASON SALUTE" WHICH I HIGHLY RECOMMEND FOR MANY DISHES! A FEW SHAKES OF FRESH OREGANO I BLENDED ALL OF THESE INGREDIENTS IN A SMALL SIZE BLENDER AFTER MIXING WITH SPOON. I NOTICED THE DRESSING WAS MORE LIKE A DIP AND ALSO I LIKE SOME TANG SO I ADDED 1/4TH CUP OF 1% MILK AND A SPLASH OF VINEGAR. BLENDED SOME MORE, LET IT SIT FOR 30 MINUTES AND IT WAS PERFECT. 5 STARS AFTER MY MODIFICATIONS!!!! THANKS FOR THE RECIPE :)

Reviewed On: Nov. 22, 2009

This is a good base recipe, however, with my modifications I found this to be a delicious dish! First off, I did NOT use Tempeh. I could not find it anywhere so I used the Extra Firm Tofu that I had. I cubed the Tofu and then marinated it in an delicious sauce called "Soyaki" that I bought from Trader Joe's. I highly recommend this sauce for Tofu, fish and stir-fry's. It is a mix between Teryaki and Soy sauce but it is thicker and has ginger and sesame in it. After marinating the Tofu for 15 minutes, I sauteed the Tofu in some olive oil and Soyaki sauce for about 25 minutes, turning the Tofu to coat both sides. While the Tofu cooked, I chopped up some green pepper, yellow pepper, garlic, ginger, eggplant, carrots, 1 vidalia onion and half a jalapeno pepper. I took the Tofu out of the pan when finished and used the same pan with olive oil to sautee about 2 tbps. of Garlic and 2 Tablespoons of fresh grated ginger. After about 5 minutes, I added the green and yellow bell pepper and 1 tsp. of minced jalapeno. We like our food on the spicy side! I then added the sweet Vidalia onion and carrots along with a few splashes of soy sauce (as called for) and several more Tbsp. of "Soyaki" sauce (instead of teriyaki sauce). Since carrots always take longer to cook I simmered this concoction for about 10 min. before adding the cubed eggplant. Unless you like really sweet food I personally think 3 Tbsp. of honey is too much so I only added 1 Tbsp. and found that it was still very sweet. I

Reviewed On: Nov. 22, 2008

Thanks for the recipe it was awesome! I am not usually one to adhere to the exact ingredients. I generally use these recipes as a base and modify it to my liking. Here is what I did: I am a vegetarian so I substituted the chicken for "Morning Star chicken strips" which were delicious. I definitely recommend that you do NOT leave out the chicken/veg. chicken part of this recipe. It gives it a good texture. In my little food processor I minced 4 cloves of garlic, 1 WHOLE onion, and 1 red pepper. I sauteed this mixture in olive oil for a few minutes than added the MorningStar chicken strips and some fresh ground ginger. I added a bit of crushed red pepper, a dab of garlic paste, and a splash of both lime and lemon juice. Note: I do not like REALLY sweet food so I omitted the sugar and it was fine. I also purchased pre-cut and pre-peeled ButterNut squash from Trader Joe's so that saved some time, all I had to do was throw it in. I found the squash was taking longer to cook than I thought so I cubed it even smaller and that worked. I also used frozen peas instead of carrots because that's all I had on hand. I did not have Cayenne pepper but the pepper flakes worked just as well and I also added a pinch of curry, dried Cilantro, a tsp. of Garam Masala (as suggested) and a few splashes of a spice I have called "Gardenia". Gardenia spice consists of: Paprika, cumin, chili, ginger, corriander and tumeric. Note: I used additional Cumin as well. Everything else was the same except for t

Reviewed On: Nov. 13, 2008