This dessert was super easy and tastes awesome. I put it in a 10" springform pan which I lightly greased as others had suggested. I used slightly less ice cream than the recipe called for and reserved some of the cookie crumbs to sprinkle on top of the ice cream along with the peanut. It was easy to cut and remove from the pan after setting out for 10 minutes. I plan on making more of the fusge sauce to keep in the fridge as this is way better than any store bought fudge sauce. Thanks for the recipe. I'll be making this one again!

Fairly good, but too much work for something that is only "fairly good". If I make this a next time, I will definitely buy cooked beets, and maybe add some onion as others have suggested. I had high hopes because I love all the ingredients but in the end, it just didn't come together to be a 5-star recipe for me.

What can I say except,"YUCK"!! Maybe I just didn't prepare it right. I cut down on the oil as suggested, and had to add more broth. What I came out with was a disaster. I looked like chuncky peanut butter and tasted awful.Plus the consistency was never quite right. I'm glad so many people enjoyed this recipe. Maybe I can try it again and hope to come out with a better result, as I am really desperate for a good vegan gravy.

I am literally sitting here with my belly poked out, I ate so much. This recipe was absolutely delicious. Even my picky toddler asked for more. She loved the idea of eating "chips" in a meal. I took the advice of others and added black beans, cilantro, and less cumin. We are new to the "meatless world" and this was an amazing way to start. Bravo/brava to the recipe's creator (even if it is your fault I just gained 5 lbs!).

I made this just as the recipe called for and it turned out great. I had several people ask for the recipe when I took this to Thanksgiving.

I just finished making this pie for my third Thanksgiving in a row. It's great! I also add cinnamon (but I swear I though of that on my own! I guess it's a no brainer...) and I use the "Best Flaky Pie Crust" recipe with it.

I am the rare person who didn't like this recipe... I was skeptical about it to begin with because I had a feeling the flavors would overpower the fish, which is a very delicate tasting one. All of the flavors did turn out, for me, to be too strong. If you don't enjoy the flavor of orange roughy on its own, I would suggest making this and serving it on alongside some nice hot buttered angel hair or other thin pasta. Otherwise, try one of the orange/lemon juice based orange roughy recipes on the site.

Excellent, easy, and flavorful side dish.

Outstanding. This is one of my new favorite dishes. As others have mentioned, it's easy enough to modify (I like to add red peppers) and build on, but you won't go wrong with this one. Thanks for a great recipe!

This has the potential to be an outstanding dish. I don't normally like tabbouleh that much, but now I've discovered it's just because I don't care for bulgur that much! This was the first time I made quinoa, and it seems really easy to overcook. Be careful with the instruction for 15 minutes and watch it when it gets close to 10. I think mine turned out a bit on the mushy side because I cooked it for the full 15 (along with rinsing and soaking for 4 hours before cooking). Other than that, I halved the amount of oil and that seemed to work well. Added some chopped fresh mint in with the parsley - somehow, it just wouldn't be tabbouleh to me without SOME mint in there. I too seeded both tomatoes and cukes. I liked the addition of carrots. Will definitely try again with some of the cumin and feta variations mentioned in other reviews. Thanks!

I use this gravy for so much. I usually add a tsp of garlic powder, and sometimes sub shortening for butter which works just as well.