We tasted this and it just did not seem right, texture-wise, and it was bland. So, we lightly puréed it and the texture improved, but still very bland. So, we added 1/2 tblsp balsamic vinegar, 2 tablespoons of olive oil, and we garnished with your toasted sunflower seed and sesame seed mixture. It was delicious! We know you are trying to avoid cooking with oil to follow the FOK diet, but we find that the recipes taste better with a little bit of oil and we are not tempted to overeat, since the meals are hearty and full of fiber and nutrients.

Actually, I thought the dish was really flavorful and so did my boyfriend! I used veggi broth instead of water and had to sub half the corn with frozen green peas. The basil really gives it a nice taste.

Thanks so much for your thoughtful comments - so happy this dish was a success! All the best, Chef Kirk

I liked the combination of the corn and butternut squash, but I thought that the overall dish was pretty bland - maybe it needs more basil. Question: when a recipe says 1c basil, should i read this as 'tightly packed' or more loosely. It's diffcult to gauge...! I used one smallish packet which i don't think was sufficient. In the end, i added some Braggs, and a little balsamic glaze which gave it a bit more depth.

Hi Pea and thanks for your question. For this dish, I sometimes add chilis and/or more garlic - for a little more spice. As for the basil, I like to lay the cleaned leaves out and stack them on top of each other - then I roll them like a little cigar and then slice across the grain into thin strips, called chiffonade. The cup will then include loosely cut chiffonade. I hope this helps Pea. All the best and thanks for engaging with Rouxbe. Chef Kirk

I made this and it's delicious. I had to substitute scallions for the onions because we were out of onions. And I had to use dried basil because I had no fresh basil on hand (and we are due for icy weather anytime now, so no grocery shopping). The only other change I made was that I used low-sodium vegetable broth in place of water. I don't know if this is permitted. If not, when I make it for a grade, I'll use water (please let me know if this is permitted). The simplicity of this dish is very refreshing, considering that I ate a delicious but spicy lentil soup for lunch today. I served it over quinoa. The best thing about WFPB eating is the variety. Oh--and my carnivore husband and one of my sons liked it (minus the quinoa)! That's a huge win in my book!

Hi Kristi, I am so glad to hear that everyone enjoyed this dish so much. A win is right, great work! As far as the low sodium broth is concerned it can certainly be an option for you. I look forward to seeing your progress through this course. Cooking for a whole family with various tastes can always be a challenge. Enjoy.

Thank you!

The reason this recipe is bland is the lack of acid. Add tomatoes, any type of vinegar you think smells good with it, or lemon juice or lime juice. Then you will not feel like you have to over salt it. :D I am not sure about others, but my veggie stock base is loaded with salt, and I didn't use it this time (I used the Rouxbe vegetable broth recipe with no salt).