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Great soup. I made a bunch of minor changes. First of all, I increased it to 14 servings. (2 squashes). For spices: I substituted curry and chili powder (about 1/2 tsp each) instead of the cayenne. I used red wine (cab) instead of the sherry and sweet potatoes (already cooked and soft) instead of russet. Yummy and savory.

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Coconut Curried Tofu with Green Beans and Coconut Rice

Reviewed: Mar. 2, 2010

I changed the recipe, but it was a great starting point. I used coconut curry marinated tempe cooked first in olive oil. Then I took that out of the pan and added large cut onion pieces and cooked those for a little while while steaming green beans, chunks of carrot and just 1/8 of a green bell pepper. I used about one cup of coconut milk and more than doubled the curry. I also used about1/4 tsp of garlic powder, 1/4 tsp-1/2 tsp of cumin and a pinch of red chili powder. I let that simmer for a while and served it over rice. YUM, YUM!!!

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Red Garlic Mashed Potatoes

Reviewed: Nov. 25, 2009

Best Ever. Not gummy, really awesome.

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Stuffed Peppers

Reviewed: Oct. 25, 2009

I followed the recipe almost exactly. It was awesome. The stuffing is great all by itself, which is good because it was way more than enough for 6 peppers. (I'll use 8 next time.)

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World's Best Lasagna

Reviewed: Oct. 25, 2009

REALLY GREAT!!! I used no boil pasta, and added a jar of portabella mushrooms and roasted bell peppers to my marinara. I used dried parsley and it was just fine (use half when substituting with dry herbs).

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