Very delicious dish. As you can see from my picture I served it with sauteed Brussels sprouts and loved every bite. I used parsley instead of cilantro because that's what I had.

These are great! I frosted them with a veganized version of Rich Chocolate Frosting from this site also. Thanks!

I subbed earth balance for the butter and almond milk for the milk to make this vegan and it is delicious!

The flavor and texture are both great which is why I gave 5 stars...I wish they would stick together just a little bit better but, no matter, they are very good!

I used kabocha squash, added a sprinkle of cinnamon and nutmeg, subbed brown sugar for all the sugar called for and used pecans instead of almonds.

These were not very big but they were very delicious. I made them vegan for a friend...replaced the egg with 1 tablespoon ground flax seed + 1/4 cup warm water. Then I added about a 1/2 cup finely chopped crystallized ginger. I also took the other reviewer's suggestion and replaced the water with OJ. Delicious!!

I upped the spices and replaced 8 cups of the water with apple cider. All of my quart jars overflowed even with well over a 1/2 inch headspace! I repacked the filling in pint jars, left an inch of headspace, and reprocessed the jars.

I only used the recipe as a guide but it worked really well so I'm giving 5 stars for the great combination and unique salad idea. My version: 2 cups cooked brown rice, 1 bunch collard greens (steamed for 10 minutes and chopped into bite sized pieces), 2 diced tomatoes, 1 and 1/2 cups thawed frozen corn, 2 thinly sliced carrots, 1 cup pinto beans, 4 oz can sliced black olives, 2 finely minced cloves of garlic, 1 diced cucumber, squeeze of lemon, salt & pepper. As you can see mine is just a slight variation of the original because I wanted to use up all the odds and ends I had lurking around the fridge. Thanks for a great recipe idea!

I would give it a 5 for the idea alone but I changed quite a few things so I honestly don't know what it would have tasted like as written. I added minced fresh onion, garlic, and rosemary to the meat instead of the dried herbs and used regular salt instead of seasoned salt. I also added mushrooms and fresh garlic, rosemary, and thyme to the gravy and doubled the amount of broth, sherry, and flour. I took another reader's advice and dredged the meat in flour before browning alone. I sauteed the mushrooms and onions after taking the browned meat out of the pan. Great idea! I'll be making my adjusted version again I'm sure. My boyfriend will insist! :)

I halved the berry portion of the recipe in order to make sure there was enough topping. Also, instead of all regular sugar I had to use some brown sugar because I ran out of regular sugar. It still turned out great in spite of (or perhaps because of) this change. I also forgot to bring the filling to a boil (I just put it in the oven in a pyrex dish rather than the cast iron pan) and I used frozen berries. This is my new favorite cobbler recipe!

I only used 4 potatoes and used a vegetarian "chicken-style" broth. I used earth balance margarine and vegenaise which made these potatoes vegan. They tasted great and were very rich and creamy. I think they could be even better with some kind of meat and/or additional vegetables.

I didn't use the garlic or the parsley, instead I just sprinkled a little garlic powder on the breaded chops as I browned them. They turned out great! I will definitely use this recipe again.

This coleslaw was very tasty with our BBQ last night. I used all the dressing ingredients as written (except subbed veganaise for the mayo) and rather than buying a bag of wilted shredded cabbage for $1.79 (!) I bought a small head of cabbage for .66 and shredded it myself, adding 3 grated carrots. This may have cut down on the sweetness a little because I'm pretty sure I ended up with more slaw than I would have if I had used the pre-sliced veggies. Either way, very tasty. The boyfriend loved it too.

The waffles were just ok and the sauce was just ok. I put the waffles in a warm oven to keep them warm while I finished making them and they turned mushy. For the amount of time it takes to make all this you could find a much better recipe.

I thought this was really bland. I even added some cumin and sprinkled cheese on top but it didn't help.

This is so rich and delicious! I served it over polenta and added some chopped greens (chard, kale and beet greens) to the liquid during the last 15 minutes. I will definitely make this again.

Very good soup recipe! I only made a few changes. I used brown rice instead of white and added it with the broth. I omitted the cream and used 2 T butter instead of 4. Also I used the whole apple instead of just half. Oh, and I felt like this served 4 at the most, definitely not 6.

This is a wonderful recipe. I've made it twice with no changes and it was delicious both times. Thanks!

I was not impressed with this cake. The flavor was okay but the cake was so crumbly that I ended up having to throw it away and make another batch (using a different recipe the second time around)

This was incredible! I replaced all the spices called for with 2 teaspoons of pumpkin pie spice plus 1/2 teaspoon cinnamon on top of that. The pie firmed up beautifully (unlike a lot of other vegan recipes I've tried) and the crust was rich and delicious. I'm not even vegan but I'll be making this pie from now on!