Notes about Recipes in this book

• Potato-leek soup

  • arl8058 on April 13, 2020

    What a surprise. This recipe was rich and flavorful. I only had one leek, but also added two scallions to the vegetable mixture. I used brown basmati rice, and ended up simmering everything for at least 30 minutes--maybe closer to 45 minutes or an hour. After I pureed the soup, I added chopped fresh spinach.

• Mushroom Bourguignon in a whole pumpkin

  • Babsadon on October 10, 2017

    The recipe is spelled Bourgignonne in the cookbook. I substituted tarragon for rosemary and miso for soy sauce, and added broad beans, carrots, nutritional yeast and a little leftover eggplant paste. It's very good and showy.

• Cabbage stuffed with bulgur and fruit

  • Shelmar on September 06, 2019

    Sweet, not very filling, probably will not make again, too much effort.

• Indian vegetable stew

  • Nancith on March 23, 2015

    Flavor was decent, but the cauliflower sort of disintegrated after the cooking, and there was so much thin liquid left, I had to pour half of it off and thicken it with a slurry.

• Chickpea-mushroom curry

  • Babsadon on September 27, 2017

    Used shiitake mushrooms. Used eggplant paste instead of tomato. Added sliced peppers and celery.

• Steamed rice with mixed vegetables

  • Nancith on March 04, 2019

    This was OK, but I did only use peas & no other vegetables. The main problem was with the brown rice (which always seems to create a problem for me). The idea is to steam it for 45 -50 minutes, on low heat. Well, after an hour, my rice was still a bit crunchy, so had to bring to a hard boil for a short time which rendered it edible but still underdone. The recipe calls for adding the veggies at the beginning of the cooking period. Seeing the peas after just throwing them in for the last 10 minutes, I can't imagine how mushy everything would be if cooked for the full amount of time. Yikes! Might try again sometime.

• Brown rice with red beans and green chilies

  • Nancith on August 19, 2014

    Creamy flavor and very filling. I sauteed the onions & garlic rather than adding them raw to the casserole, since baking time was only 20 minutes, and semi-raw onions don't agree with me. Also threw in some oregano from the garden since it was on hand. Would be nice in fall or winter.

• Quick greens flan

  • annaschmidt on June 02, 2014

    In the book, this is actually listed as a variation on "Garlicky Greens Saute." It's not listed separately in the index, so without knowing this, it's tough to find. -- Also, milk is a major ingredient not listed.

• Banana cake with chocolate glaze

  • swordfern on February 14, 2017

    I think that mixing this for two minutes made the cake tough. Either that or it needs more fat. Good flavour. Would make 1.3x the glaze in future to ensure full coverage of both cake layers.