Notes about Recipes in this book

• Red cabbage slaw

  • Nancith on July 05, 2018

    This was quite tasty; tangy dressing with lightly blanched red cabbage, which kept some crunch, but also made it easier to eat. This makes more than 4-6 servings, more like 6-8. The dressing took longer than 5 minutes to thicken slightly & even though it only curdled slightly, did not even resemble mayonnaise until I used my immersible blender. Also should have allowed more time for it to cool off, then refrigerate, because even after an hour in the frig, it was only tepid, not cold.

• Lemon curd layer cake

  • Vanessa on May 15, 2013

    Mother's Day 2013. Great lemon curd recipe in this one -- much less sugar than you see elsewhere. (Though I bet it would be equally good with somewhat less butter.) Even though there are no egg yolks in the cake recipe, the heavy cream plus the egg whites made for a nice dense "cakey" texture (not light or dry). I made it in three 8" pans and split those (for a total of six layers rather than the four layers in the recipe) and was very satisfied with the results. Doubled the lemon curd (thinking I'd have some left over) and it turned out that I just had enough to go around, though. And I'd also make at least 1.5 and maybe 2x the frosting, next time.

• Pumpkin & mushroom lasagna

  • Yildiz100 on February 01, 2018

    This recipe was pretty disappointing. First, the mixture of pumpkin and ricotta wasn't very pleasant - it had an odd texture and the canned pumpkin retained the raw pumpkin flavor and it was just bland. There was way too much of this mixture too - it overwhelmed the dish. There wasn't enough mushroom mixture to spread even the thinnest layer over each of the three layers and there wasn't nearly enough sage. I kept a bit extra for the top layer as the noodles needed the moisture to cook, but it wasn't enough and the noodles stayed hard. I had to add more raw mushrooms to the top and stick it back in the oven to soften the noodles. As to the noodles, this recipe is designed for regular noodles you are supposed to boil but it says you don't need to boil them. Ha! I used no boil noodles and the full amount of liquid and still they barely cooked.

• Greens with cashews

  • jzanger on June 23, 2016

    Made with kale and collards and it was great. Not much to say about its aesthetics, but I would make it again for some variety.

• Crisp autumn salad

  • Deborah on February 16, 2010

    I needed to use up some fennel, grapes, and red onion, so searched and found this recipe. Substituted blue for Stilton and red- and green-leaf lettuce for mesclun, which worked fine, and the maple-mustard dressing is a real keeper. Toasting the walnuts is also a nice touch. Love EYB!

• Tomato bean soup

  • fractal on December 17, 2019

    Tastes like pizza beans! Made with dried pintos in the instant pot.

• Sweet potato & zucchini hash

  • Zormasa on March 18, 2025

    I used up some shredded zucchini I had in the fridge. I made this as a side for corned beef. I did not use the eggs but they would probably make this a great meal

• Vegetable pastitsio

  • fractal on April 04, 2021

    Was a good Easter dinner. Used beyond burger instead of lentils. Does use a lot of pita and pans