This was delicious! I used 1 sweet potato instead of the 2 regular potatoes, and I only had baby carrots on hand, so I used about a dozen of them. I split the squash in half lengthwise, scooped out the inside, sprayed it with canola oil, and baked it cut-side down for 30 minutes in a 375 degree oven. I used Smart Balance Light Margarine (which is dairy-free) instead of butter (has half the calories & fat of butter too!) to sizzle up the vegetables, and Better than Boulion No-Chicken base instead of chicken broth. With those two changes, it became completely Vegan! (like me) Since the squash was pre-cooked, after I sizzled the vegetables, I threw in two bay leaves, and covered and simmered for only 15 minutes. I blended it with a stick blender in the pot, then threw in a pinch each of cayenne pepper, sage, and french thyme. It was great, my family loved it! Next time I think I may puree only part of the soup, as the texture once it was all blended came out a tad baby-food-like.

Reviewed On: Nov. 18, 2009

These sounded like a good idea, but were not great. I found them to be WAY too salty! They're just not for me (and I'm even a Vegan!) but they're an interesting way to cook kale, so I would still recommend it to people who already like kale.

Reviewed On: Oct. 20, 2009

These are the BEST homemade brownies ever! I usually leave out the walnuts, (I'm just not a fan of crunchy things in my brownies) and I use a 1/2 cup of butter and a 1/4 cup of veg. oil - the brownies come out chocolaty and moist, with a real nice, subtle buttery flavor.

Reviewed On: Aug. 28, 2009