Absolutely fantastic! I followed the recipe to the letter, except I cut back on the garlic just a bit & I used vegan chik'n bouillon + water for the vegetable broth. It was so easy & quick to make, and the results were just amazingly delicious. Vegans & meat-eaters alike LOVE this recipe! It doubles nicely, too.

Reviewed On: Oct. 24, 2010

Awesome recipe!! I made this last week with all whole wheat bread flour & it ended up being as dense as a brick. That was a TERRIBLE loaf, but of course I held off on rating the recipe because I didn't follow it exactly... I made it again today (following the recipe) & it turned out wonderfully. I used agave nectar instead of honey (and reduced to 1/2 c. total), and Earth Balance nondairy butter instead of butter. Other than that, I followed it exactly & it's a gorgeous, delicious bread. It will be perfect for sandwiches! Oh, and MOST IMPORTANTLY (for me), it is EASY to cut into slices. Too often I end up butchering homemade bread while cutting, but this bread was perfect for slicing. LOVE this recipe!

Reviewed On: Aug. 23, 2010

This is actually an amazing tofu marinade, believe it or not! I have to admit I made a couple changes to make it a true 5 star recipe, but this recipe served as a great base. I used agave nectar instead of sugar, 1 Tbsp. sesame oil instead of 2, added a bit of garlic & onion powders, and the juice of half a lemon. Oh, and I omitted the flour. Thanks for the great idea! I loved the addition of sesame seeds.

Reviewed On: Jul. 19, 2010