Followed the recipe to the letter, but lessened the liquids as other sugested.So I let it sit in my fridge for 2 days, thinking that the flavors needed time to meld. I tried it again, and if anything, it was even worse! NEVER MAKING THIS AGAIN!

I was skeptical about this recipe, even after reading the reviews. I shouldn't have worried! It was great and so easy! I was stunned and I got rave reviews on it. I did change up a few things though, I lessened the milk a touch to make a thicker filling, left out the egg, used refigerated pie dough, baked the bottom crust for about 15 mins and played with the spices. I put in 3/8 tsp of the Thyme, instead of 1/2tsp. Added Lawrey's seaoned salt, garlic powder and dill. The dill was probably the best additive. I will definatly be making this again. Great for a cool fall night!

Made as a side dish to an all vegan mex themed meal. I doubled the recipe as the yeild says 6 muffins, no, I ended up with 20. These made the perfect side dish. I loved how smooth they turned out. All other corn muffins I've had seem to have a rule that they need to be mealy and with chunks of corn in them. These were slightly dense, but over all a good side!

I served this as a main dish for an all vegan mex themed meal. I tripled the amount of marinade as it didn't even begain to cover any of the vegtables. After reading others reviews, I lessened the amount of the red wine vinegar by 1/4, and it was fine on that aspect. I added more spice, as my family likes flavor. I also used only one squach and one zucchini while adding more bell pepper in more colors, according to my family's taste. I also didn't drain all the merinade and sauted the veggies in a bit of it to keep more flavor, still turned out rather bland. The merinade I did drain I used to cook chicken in for the non-vegans in the family to add to their fajita. The first time around the food was OK, but rewarmed was no good at all. Which, considering the anoumt this recipe made is wasteful, and I hate to waste. In short, it was alright, but I WILL NOT be making it again.

I made this (with the vegan corn muffins) as an appitizer for an all vegan mex themed meal. It was way better than the main dish. I made a few changes. I use diced tomatoes, my grocer doesn't carry the right size cans of crushed, I rinsed the two cans of beans that got pured to lower the sodium and upped the ammount of spice along with a few extras (cayenne pepper, crushed red pepper). (The non-vegans) topped the bowls off with some chedder, finishing touch, yum!

It tasted ok, but nothing special, I would have used less spinich and added other veggies, such as carrots peppers, broccili, olives maybe. Overall, it was to much spinich taste, not much else.

Very good and spicy! I love the way that first you taste the sweet and then you get an after kick of spice. The only problem I had with this recipe is that the sauce turned out to be too thin for my taste, even after adding a bit of corn starch.