I've made this twice now w\ the Silken tofu & a regular pastry crust instead of the graham one. It does not last long at our home! I tried to make it completely vegan by not adding the whipped cream...however it just seems to need the the topping to give it a better layer of flavor. So, now trying to find a good recipe for TRUE non-dairy whipped topping. This is a neat recipe that can be modified in various ways to make it more interesting. I will definitely keep making this one.

Reviewed On: Sep. 8, 2009

Tried it once per the original recipe. Now I make these all the time with some changes. I don't use parchment, lower the over to 280, spray them with plain or butter flavored cooking spray, then (and most importantly) grind cashews in a coffee grinder mixed with nutritional yeast, I then generously sprinkle it over the kale. Have also tried it w\ just the yeast which was good also.

Reviewed On: Mar. 25, 2009

Mine turned out ok, follwed the recipe but used Tilapia instead since cod was $9.99 a pound when I went to the store. I think it just needed a little something else, will make again but add more spice and salt.

Reviewed On: Mar. 26, 2008