This is very delicious, and features three really comforting foods (soft chickpeas, potatoes, and coconut milk). It will be a great thing to make when the weather gets colder. Maybe I put in more potatoes and chickpeas than called for, but this yielded A LOT. Like, at least ten servings' worth, large servings at that. Luckily I have a freezer. Make this and you won't be disappointed (if you like Indian food that is).

Reviewed On: Sep. 25, 2009

I was looking for a recipe for gingersnaps that weren't so snappy; I like them chewy, with a little give, but not cakey in the least. This recipe is perfect for that! I will make these a lot; the texture is exactly what I wanted, the flavor is excellent, and they look so pretty and perfect out of the oven. They would be great vehicles for ice cream sandwiches; I think good old vanilla bean ice cream would be good, but my girlfriend says coffee would be better.

Reviewed On: Sep. 24, 2009

I have never made brownies like these before, so I was skeptical while I was making the . . . well, it wasn't the consistency of normal batter. It was crumbly, and I had to work the dry ingredients into the wet with the back of a wooden spoon. It took some doing, but I knew I had to just follow the recipe, so I did exactly as it said (I didn't add any eggs). After putting the zucchini in, I pressed the batter into the pan with my hands, and my hands quickly became moist - the zucchini was doing its job! Mine took 30 minutes to bake, and they taste delicious! I went without the frosting; the brownies don't need it. I did substitute chocolate chips for the walnuts. I'd make these again. I love recipes that include lots of zucchini but don't taste like they do.

Reviewed On: Aug. 17, 2009