Great recipe, I didn't follow the recipe exact, and just threw the veggies in a wok with oil, cooked a few minutes, added some water, definitely not as much as the recipe calls for, added the soy, as well as some veggie paste for extra flavor, and toward the end I thickened it with a few tablespoons of AP flour, you know by the thickness when it is done, it should be pretty thick, and not runny... I added the potatoes to the mix last right before I filled the pie. Include corn in the recipe, it gives the pie an extra element, good stuff, if I had peas I would have added them too. I will definitely do this recipe again.

I grew up in Pennsylvania, where dutch cooking is big and in our blood. When I made this pie it reminded me so much of Lancaster County and the good amish market cooking! I did not use parchment paper, didn't seem necessary, and it turned out great anyway. My boyfriend ate so much of this he made himself sick and will never eat it again, that is unfortunate, so don't get out of hand because it is so delicious!

I had the hardest time with these, and I did do them right to a T. When I used them for egg rolls they kept breaking apart or coming undone despite my good attempts. It was incredibly frustrating, so I gave up and bought some egg roll wrappers at the grocery store, and in the end I am glad because they tasted and looked as authentic as egg rolls can get!

This worked fine for me, and did not take much effort at all. Be sure not to cook it too long, the edges tend to burn when you make a pie. Just put it in quick and don't let it brown, when it looks like it is rising a little take it out and put the ingredients in and it should work. I like the flaky texture and it tastes good, so go for it! I am sure you will be pleased.

I halved this recipe, since it seemed like too much to make all of it, and it worked out great. I like to make my cookies bigger, so they were flatter, but still very good and chewy. I gave this recipe to my boyfriend in Sweden, and he loves it! They don't make cookies often there so he had a lot of fun and loved the finished product. Great recipe!

I loved this, I used the bread recipes and did my own topping- I sauteed some mushrooms, onions, peppers, and sun dried tomatoes in olive oil until they were softened, but still left some crunch (throw in onions last, peppers first). The herbs I used were basil, rosemary, and oregano, fresh. I topped one side of the dough with pesto and the other with tomato sauce- put on the veggies, including some small tomatoes and baked at 425 for 20 minutes (I did not do 2 separate focaccias, just one thick one, focaccia is usually thick like that. It was great!

This is a great recipe, for one because I am a vegetarian, and two because it just tastes great. I did not worry about the pepper because I made and canned salsa when we harvested, which includes diced peppers. The diced tomatoes and corn were also from the garden. It is a great recipe for using up what you grew in the garden, and it is quite simple to concoct. Adding some shredded cheese to the top and a dollop of sour cream really adds to the already great flavor. I recommend it!