lianqi

I really like the creamy consistency of this smoothie. It was my first time trying tofu in a smoothie, and I think this recipe has a great ratio of tofu to milk and pumpkin puree. I would just drastically reduce the amount of cinnamon. I added slightly less than a tablespoon of cinnamon and slightly less than 1/2 a teaspoon of nutmeg because I was worried that they would be too strong, and they still were so overpowering, they made the smoothie taste almost bitter. I will try this again with just 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg.

I made a lot of small changes but kept the overall recipe and process mostly the same. It turned out really well! First, I didn't have any coriander, so I left that out. I also couldn't find fresh green chili at our local market, so I substituted 1 tsp of ground red chili. It was slightly too spicy, so I'd go down to 1/2 tsp or a heaping 1/2 next time. I used a mix of fresh chopped spinach and kale. Can't get mustard greens easily where I live. 2 Tbsp of turmeric seemed like a lot, so I used 1 heaping Tbsp. I followed the reviewer Patrick's advice to add 2 Tbsp of cornstarch and 3 Tbsp of water before letting the dish simmer. Then, after it was all done cooking, I put it through the food processor for about a minute to get the spinach and kale more finely chopped. I definitely recommend that. It made it much more like the saag dishes I've had at Indian restaurants. Finally, I added about five dollops of cream cheese right before serving. One of my friends had done that as a substitute for paneer when cooking this dish in the past. Not as authentic but it's quicker and easier and still tastes good. I've always been intimidated by cooking Indian-style dishes at home but this recipe made it easy. So glad to find it!

I followed jlotterer's advice and cooked everything together in the rice cooker. It was my first time to put other stuff in the rice cooker besides just rice or quinoa alone, so I was nervous, but it turned out great. I added some green onions, and I halved the amount of chili after reading the reviews. Half the chili was definitely spicy enough for us. Next time I will try adding broccoli, zucchini, and meat to make it a main dish.

I made the following changes and muffins/bread came out great! Slightly crispy on the outside and moist inside. 1) I doubled the recipe and had enough to make a loaf and 6 muffins. 2) I cut the sugar amount to about 3/4 cup. When I started mixing in the zucchini, I worries that the sugar reduction was making my batter too runny, so I threw in about a Tbsp of brown sugar. The batter was still quite runny in the end, but the bread turned out well. 3) I put in about 1/4 tsp of nutmeg and 1/2 tsp of cinnamon. Next time, I would put even less nutmeg and maybe add cloves because we like spicy bread. 4) I used dried blueberries and cherries instead of raisins. Great, versatile recipe that can easily be adapted to many tastes and ingredients!