DO NOT OVERBAKE THESE COOKIES. Bake them only until just done--8 minutes is way too much. Even getting slightly golden on the bottom or edges changes the taste and texture. Start with 6 minutes and then go from there. I thought they could have used a bit more flavor, but the ones that were barely baked had a much better texture--these cookies are all about texture, not flavor. Working with them was okay--if you refrigerate them and then roll the dough between sheets of waxed paper and freeze them for a couple of minutes, it is extremely easy to work with and scraps can be rerolled without getting too floury.

I took another reviewer's suggestion and used half light mayo and half applesauce. Also used 4 very ripe medium sized bananas. When making banana things I like to blend them in the blender with the other wet ingredients--I did that here, too. Subbed 1/2 cup bread flour and also added 2 tbl oat bran. Cut sugar down to 3/4 cup and added 1/3 cup chocolate chips on top of the batter when it was in the pan so they wouldn't sink to the bottom. The choc chips make it so sweet I could even cut the sugar down more next time. It took 50 minutes to bake and even then it was very moist and the texture is a little gummy but not that noticeable. However, the flavor is great and my family liked this a lot. I will make this again.

I make a vegetarian version of this with veg sausage patties (ground up in the food processor) and vegetarian broth. Add a little extra olive oil to compensate for the lack of grease. It is really good and everyone likes it!

I made this last weekend for my husband's birthday. I followed the recipe pretty closely--I did add the heaping teaspoon of instant coffee and dissolved the cocoa powder in the water as well because I read somewhere it helps bring out the chocolatey taste. My family enjoyed the cake. However, I have to agree with the reviewer who said it had a box-mix taste. I think it is better than a box-mix cake, but it does have that same sort of spongy texture. If you are looking for a denser cakey cake with a finer crumb, then you should find a recipe that calls for creaming the sugar and fat and then adding the dry ingredients. I just didn't have the energy, which is why I chose this simple recipe. It is pretty easy to prepare and there isn't a lot of cleanup afterwards. The batter was very thin and I was worried too, but it baked up just fine. I will probably make this again.

I made this recipe last week and my family enjoyed it. I presoaked the lentils for a couple of hours. I also added two thinly sliced carrots. The next time I might use dried porcinis instead of shitakes since they stayed a bit rubbery even after hours of cooking. Definitely use the savory since it makes the dish. Also, I needed the longer cooking time even with presoaking the lentils and using hot broth. I have small children so I didn't use that much pepper.

I have made these several times with my kids--they love making them and the recipe is so easy! (If you do it yourself you can make them in five minutes; with small kids, about 30!) They are very sweet so I usually cut the sugar to 1/2 cup and use whole wheat pastry flour, which I think works very nicely.

I made this last week and I would have to say it is 3 1/2 to 4 stars. I made it the night before for a weeknight supper. My kids (ages 6 and 4) complained about it at first (I think because of the color) but they ate most of their big bowls on Thursday and they each had a small cup on Saturday as well. I think the flavored improved as it sat in the fridge. When I was a kid my mom made the most amazing pea soup with leftover ham bones and chunks of ham. I've been a vegetarian for many years now and I miss the full, hearty flavor of that pea soup. I've made pea soups in the past with different herbs, such as thyme and oregano and I never really thought they did the trick. I had my doubts about the basil, but it works quite well. My husband thought it was a very good soup. I will say the tofu does add a bit of a grainy appearance to the whole thing and might cut the pea taste just a little. I don't know if I prefer it over straight-up pea soup, but I would imagine the nutritional content of this soup can't be beat. I must confess I used a very good quality cold-pressed olive oil in greater quantities than called for in the recipe! I'm pretty sure I'll be making this again.

I thought this was a good basic recipe and my family liked it. I cooked the mushrooms quite a bit with the garlic and then added the carrots and two tablespoons of nutritional yeast and cooked them more until the carrots started to carmelize. I made it in a regular pot (not nonstick) so there was a quite a bit of that flavorful brown muck on the bottom of the pan. I added the rest of the veggies as described, in addition to some peas, before adding two cups of Imagine No-Chicken Broth and cooked as described. I then added 1/2 tsp sage and 1/4 tsp thyme. Instead of the third cup of broth I added 2 tbl arrowroot to a cup of Eden Rice & Soy and stirred it in at the end. I made this the day before, and the next night after work I poured it into a pan and topped it with a cobbler/biscuit topping and it was ready in 35 minutes.

Used two cups sugar as previousy suggested. It's spicy and my little kids didn't care for it much but my husband thought I should quit my job and go into business making this. It is very moist and it gets better and better as the days pass if there's still any left.