morgangeline

"This was super easy and the texture of the apples turned out perfect - I used 4 granny smith and 2 honeycrisp. I'm just amazed by how little effort it took for a great result! I tweaked the spices a little, using 1/2 tsp of cinnamon, a dash of nutmeg, and a dash of pumpkin pie spice. Whipped cream didn't hurt either!"

Dec 5, 2012 on Food.com

"This was great! I only had fusilli pasta, but it turned out just fine. I used a mix of heirloom cherry tomatoes, which really added to the flavor. Thanks for this recipe, which is both very good and very easy to make!"

Mar 18, 2012 on Food.com

"This was great! It's like a weeknight-pressed-for-time risotto, but a lot less fussy and prone to turning into mush. It was easy for me to make this while I prepared the rest of dinner. I think I added a little more liquid than the recipe called for, maybe 1/4 cup, because the texture was still a little too crunchy at the end. Thanks so much f..."

Mar 14, 2012 on Food.com

"Almost perfect - it could stand a little more salt. I might double the amount next time I make this. Otherwise, the texture and consistency were just what I'd hoped for. Thanks for the great recipe, I think it's my new go-to focaccia!"

Feb 20, 2012 on Food.com

"I just finished drinking one of these and realized that I never reviewed it. I've made it countless times since I found the recipe last winter during the worst head cold of my life. This recipe is *perfect* - I might try substituting honey for the sugar someday, but the amount of lemon juice, the addition of lemon zest, and the ginger are all fa..."

Jan 26, 2011 on Food.com

"This was a good (and really rich side dish. I don't think the recipe includes quite enough salt to really bring the flavors to life, so I will probably add more next time I make it. I added a few minced cloves of garlic along with the onion and that definitely added to the dish's flavor."

Nov 26, 2010 on Food.com

"I have made a lot of seitan in my day, but this may be the only one I make from now on. It was much more moist than I'm used to, and I fried it up to make an amazing seitan wienerschnitzel. I actually bought the Veganomicon because of this recipe, even though I'm allergic to soy... Oh, the oven should be set to 350, the recipe didn't mention tha..."

Nov 24, 2010 on Food.com

"I really liked this! I was using chicken-style seitan that came in small pieces so they got a little dried out - next time I will make some sort of sauce to go with it."

Nov 6, 2010 on Food.com

"This was great! I actually made the Tuscan "chicken" (I used seitan, which turned out great because I found this recipe - had some heirloom cannellini beans and Swiss chard I needed to use up. I decided the flavor needed a little more complexity, so I added some sauteed mushrooms and onions, which helped. All together, it was a fabulous meal, ..."

Sep 7, 2010 on Food.com

"Good stuff! I actually made this with seitan instead of chicken, and it was great, really different from the usual vegetarian fare. I didn't brown the seitan, but simmered it in some broth, lemon juice, white wine, and soy sauce while working on the rest of it. The way I made it, it was more of a 4-star recipe - without the flavor from the brow..."

Sep 7, 2010 on Food.com