This was very good. I added some baby bella mushrooms to it right at the very end of cooking. I think its important to use good fresh parmesan cheese as well, not that stuff in a can.

I agree with the recipe description that this is super simple to make and very tasty! I decided to make the whole recipe stove-top, which worked out just fine. I added a bit of extra seasoning (parsley, extra bay leaves). I served this over brown rice to which I'd added cinnamon and a bit of brown sugar - a very delicious combination of flavors and spices!

I searched for a recipe that had more vegetable content and lucky that I came across this one. Doubled the recipe,used a 9x13 pan,did not add the pimentos,less mayo than called for and used yolk free egg noodles. This was exceptional for tuna noodle casserole. Will definately make again.

This is a great, easy recipe. The kids think it's so cool to eat a giant cookie:) I followed the recipe exactly except I don't have a pizza pan (cant find it since we moved:() I read about other people having theirs spill over the sides of the pan so deiceded to use a 9 inch non stick, spring form pan. No parchment needed, and it's deep so it absolutely wont spill over. Just let it cool a while and release the spring sides. Comes right out and flips onto the cooling rack.

Delicious Recipe. I had enough to make muffins and a loaf. The loaf is in the freezer. Delicious recipe though!!!

Good, but too salty. Here's what I learned: use less salt. Next time will use less. Added 2 tsps black-strap molasses and hickory smoke, as I usually do. One thing I changed was that I used white canneloni beans and lentils, along with the kidney beans, instead of garbonzos. Also, I would have typically added a little ketchup in the final stage, I didn't do this time because I thought might add too much salt.

This was good, but not amazing. Maybe I will try to make it again and make everything about the breadcrumb/pecan topping finer.

I always cook it for 30 min and place it directly in the fridge. It is golden brown on top and firms up. I have made this several ways - thick with coconut, peanut buttery, adding chocolate syrup. Often I end up putting in extra maple syrup. I have loved this recipe for years. It was even a huge part of my identity my freshman year of college. I made at least one a week and often brought it to the dinning hall to share. (While Salisbury University did a great job on meals, there wasn't much in the way of vegan desserts in 2001)

This is one of the best breads I've made yet. I too used flax seed meal instead of whole seeds - more nutriants are absorbed than from whole seed. I used 1-1/2 cups wheat and 1-1/3 white flours (opposite of recipe) and added 1-1/2 tablspoons of vital wheat gluten to help it rise and add protien.

WOW! I never thought I could make scones - much less ones that were great! Cutting in butter and rolling dough always intimidates me for some reason. The key is cutting in the butter - your goal is to incorporate it in to the flour until it becomes little pea sized butter and flour balls (google cutting in butter for tips on how to do it). This is what makes these flaky (same with pie crust) - the little balls of butter eventually kind of pop when they cook and give the flaking effect. If making the recipe as it is, I would divide in to 2 balls of dough and then cut in to 12 pieces each. You'll need 2 cookie sheets. I made one ball and had huge scones and they needed an extra 2 - 3 minutes of cooking due to being a little too thick, so I think the 2 balls would take care of it. I added dried cranberries and a dash of vanilla and cut back just a tiny bit on the sugar. They were incredible! Very substantial. For the cost of one scone from Starbucks - you can make a batch of nearly 2 dozen, and they're better. I really appreciate this recipe - I can't wait to try other variations. Thank you Grandma Johnson!

This was pretty good - I think that oyster sauce is sweet enough so I did not add the extra sugar and I did use low salt soy sauce.

I made this with crushed pineapple instead of pineapple juice, because I had some that I needed to use up, and it was wonderful. Not too salty, not too sweet. I'll make this again.