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Simple & elegant. The only changes I made were to chiffonade the spinach and to add some very-thinly-sliced sweet onion. This is truly an excellent light lunch or supper dish that doesn't bog you down later. I'd strongly advise against dousing it in butter or any other grease. Thanks, Motts!

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5 users found this review helpful

Best Ever Fudge

Reviewed: Oct. 17, 2009

Sorry, I had high hopes for this but fudge it ain't. Tastes exactly like what it is - melted chocolate chips. If you've never actually tasted real homemade fudge you likely won't know the difference, but if you have, skip this recipe and stick with cocoa and a candy thermometer - more work, but the result is worth it.

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2 users found this review helpful

BUSH'S® Pumpkin Bean Burgers

Reviewed: Feb. 8, 2009

These were great - I'm sure to make them over and over.

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0 users found this review helpful

Potato Puff Casserole

Reviewed: Jan. 27, 2009

This is a really nice, well-proportioned recipe that's great as-is.

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8 users found this review helpful

Vegan Bean Taco Filling

Reviewed: Jan. 14, 2009

For the first time in my life I actually followed the recipe to the letter and am glad I did, because this is wicked good. I used it to fill hard shell tacos topped with fine-shredded lettuce, chopped tomatoes, shredded sharp Cheddar (not vegan), and Ortega smooth taco sauce. They were so tasty that I'm officially finished with my long search for the perfect taco filling. Thanks for the recipe!

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1 user found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jun. 19, 2008

I was lazy and didn't want to wash the Cuisinart, so I minced the bell pepper and onion by hand. Upped the garlic to 6 cloves and grated it. Cut the chili powder to 2 t. and substituted oatmeal for the breadcrumbs, then let the mixture set overnight in the fridge. I cooked these in a George Foreman grill for about 6-7 minutes and they came out perfect. Very, very good. Thanks!

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2 users found this review helpful

Roasted Sweet Potatoes & Onions

Reviewed: Jan. 7, 2007

I've roasted sweet potatoes with onions for years but never thought about adding in a bit of amaretto - it's genius! The only change I made to the recipe was to quarter the onions, and to roast uncovered for a longer time (about an hour and 20 minutes).

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1 user found this review helpful

Bissara

Reviewed: Aug. 7, 2006

I found this recipe 2 weeks ago and have made it 5 times since then, it's so incredibly good and so incredibly fast and easy. I sincerely doubt I'll ever again make "traditional" split pea soup. This can be eaten as soup or, if you allow it to really thicken up, it makes a fantastic dip with crunchy tortilla strips, corn chips, toasted pita triangles, cucumber slices, or sweet red bell pepper strips. I've also used it as a filling for pita along with chopped cucumbers and a drizzle of yogurt mixed with chopped mint. Scrumptious! Note: Because I didn't have any dried whole chilies, I substituted 1 T. of commercial chili powder. I've also used 1 T. of dried parsley in place of fresh, and that works okay, too, although fresh is best. Thank you for posting this recipe!

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39 users found this review helpful