Got this receipe from a friend whose daughter in law makes . Glad to find it on all Recipes as some people I know want try it when they hear about it or taste it . Saves me having to make a copy of it. Just tell them to go to All Recipes ABSOLUTELY delicious. Note : I am unable to chop the turnip or apples so I go to stores that sell them frozen . A lot less work Susan Wagg
This turned out perfectly for me with 1/2 vegan butter and coconut oil. I thought the dough was too moist but I just floured my surfaces and went with it! Easy to roll and work with and so tasty! I used it for maple butter tarts and I was so pleased. Thanks for sharing!
I loved these! I used coconut sugar, and a shell recipe that included apple cider vinegar which really balanced the sweetness. This is going in my tried and true folder. Thank you for sharing!
It was easy and delicious! I am lactose intolerant sadly, so I had to use nutritional yeast in place of parmesan. I also did the salt and garlic powder separate to adjust as per my taste.
I made a lot of changes based on what I had in my fridge. I only used 1.5 cans of coconut milk, no fish sauce or lemongrass (my red curry paste had them in it). I used chicken in place of shrimp and added tomatoes and spinach just before serving, over rice vermicelli noodles. Delish!
I found this really good. I read the reviews prior to making. From the suggestions, I added the toasted sesame seeds after cooking as well as just the 1 Tbl of sesame oil after tasting the sauce and deciding it was good. I seared on medium heat for about a minute or so each side. I may add some chilies and half of the honey next time for a change. Thanks for sharing!
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