I made these twice once with all sorts of recommended adjustments, applesauce, chocolate chips, coffee, etc. they were horrible weird fudge blocks. Disappointed and craving a brownie I made again following the recipe almost exactly- I halved it and used vegan margarine and raw sugar. They were amazing! And were superlative with a bit of vanilla rice 'icecream'. (note: in rsponse to a few posts vegan food does equal diet food)

Reviewed On: Mar. 23, 2009

This was a great recipe! These were the best vegan muffins I've had that did not indclude an egg sub. I 1/2 the recipe for one batch of regular sized muffin- baked for about 18 minutes. I added shredded carrots (reduced the zucchini) and made some other minor adjustments >I'm over 7000 ft. so all baking requires adjustments. All that said, really, just follow the recipe and you will be happy.

Reviewed On: Mar. 23, 2009

This recipe is great, but if you are not a fan of simple flavors you will want to add more spices. I tripled the red pepper, added high-grade Greek Oregano, a splash of white wine, and vegetable stock in place of the chicken. I enjoyed it served over whole grain pasta without the goat cheese as a hearty vegan meal and my omni- boyfriend loved this with the goat cheese added. I also 'sweated' the eggplant for 20 minutes or so before simmering it in the sauce (it isn't much work and removes the risk of any bitter eggplant taste)

Reviewed On: Feb. 17, 2009