super good! made pasta w/ sweet potato, broccoli, yellow squash and onion. tossed w/ pesto...yum. tripled the recipe and froze 2- 1/2 pint jars for giving away or later use.

Made vegan replacements for egg and buttermilk...did 1 Tbsp white vinegar + 1 cup unsweetened soy milk for the buttermilk; let sit for 5 minutes to sour. And 1 Tbsp ground flax seed + 3 Tbsp water for the egg; let sit 5 minutes. Then followed directions as written.

oh so good. served over white rice. will make this again and again with my farmer's market swiss chard!

I am 90% vegan/10% vegetarian. Would totally make these again with these changes: agave nectar instead of honey, 1/4 c brown sugar (to make up for extra sweetness of agave) and egg replacer (1 TB ground flax + 3 TB water per egg; wisk together; allow to sit for 5-10 minutes; then use in place of egg). So moist.

yummm! had to cook for about 35-40 minutes for some reason. added the one cup of brewed coffee instead of water like others suggested....i like it but too coffeeish for others. next time would only replace half of water with brewed coffee.

yumm! really good spring time meal. i added chick peas-about 1 can. would totally make again!

oh my! very good. great rich tomato flavor. used extra garlic. used dried basil. did not put parmesan in the pesto...i like to keep things vegan. Ate tons with sourdough bread.

weigh the flour-you will need 762 grams of bread flour.

yum..used red pepper flakes and ginger instead of chili powder. ate with bread instead of using the brown rice.

only change: used tofurky tempeh maple "bacon". browned it in some olive oil.

Veganized it and baked in the oven. It was wonderful. 1.25 cup soymilk scalded. 3 Tbs Earth Balance melted in milk and Agave Nectar + sugar dissolved. Once 110 deg F was reached added yeast and let proof x 10 minutes. Mixed wheat flour, 3 Tbs vital wheat gluten (I like this to increase chewiness and rise), 1/4 c cornmeal. Stirred in as much of the flour mixture as possible and finished of the mixing/kneading part in the stand mixer with dough hook. Put in oiled bowl, covered x 1 hour. Formed into loaf shape, let rise x 1 hour again. Then Baked at 350 deg F for 35-40 minutes. It has this chew and crunch combination going on that is fantastic. Also, its a nice sweet treat with just a little Earth Balance. Thank you for the recipe!

yummy soup. used no-salt added veggie cubes. added 2 little red potatoes, with the carrots . at the very end I pureed about 2 cups of it and added it back. also...the baby dipped steamed broccoli in the pureed chowder and sucked it off...she loved it! we adults salted ours at the table.

Yummy. I used vegetarian "chicken" broth instead of H2O and left out the salt. Used 1/2 pound of bow-tie pasta instead. Next time I would add fresh basil, parsley, and oregano at the end. I think I could have done w/o Parmesan.

I made this vegan style. Used canola oil in place of butter, omitted eggs (substituted with a tbs extra oil and 1/4 water). Bread was very moist. Did not have raisins or walnuts (these would add more texture to the bread). There was a little too much clove flavor for my liking-next time I would use half as much (maybe replace half with Nutmeg?) All in all pretty good.

This was a good, hearty vegetarian dish. I served w/ fried green tomatoes and some crusty bread. It was a little sweet for my liking...but I guess I've never had creole beans. Next time I would decrease the brown sugar by half. In my opinion, this recipe serves 4 as a main dish.

good but not amazing.