Notes about Recipes in this book

• Sweet-and-sour party meatballs

  • karliekramer on April 22, 2026

    Flavor is great, texture was way too soft and mushy. My quest for the perfect vegan meatball continues.

• Warm spinach-artichoke dip

  • happyeater on May 25, 2015

    I liked this when I first made it but the next day, it was too thick and the flavors unbalanced. Would not serve to non-vegans.

• Grilled pesto pizza with sweet potatoes, kale and balsamic reduction

  • Hannaha100 on December 29, 2016

    Used this as basis for recipe with ready-made (dairy free) pesto and spinach for kale. Flavours were lovely, didn't miss the cheese. Would make again for guests. Balsamic reduction a good trick for added flavour but potentially pricy - buy cheaper balsamic vinegar next time.

• Rosemary tomato galette with pine nut ricotta

  • Hannaha100 on December 01, 2016

    For the benefit of other people with a bad habit of not reading a recipe all the way through before they start making it - this actually makes 3 galettes, each intended to serve 2 people. The pastry itself was a miss, although I liked the addition of rosemary. To be entirely fair this could be because I used all-purpose GF flour so may try again with regular but the dough was too crumbly to work with easily and the end result was quite tough. HOWEVER, the pine nut ricotta is a game changer. I made without roasted garlic and was fully prepared to mess around with substitutions but it was lovely as it was (maybe just a touch less oil next time) . I can imagine using it in a variety of dishes - lasagne etc. and would work on its own as a dip or hummus substitute. Liked it much better than tofu ricotta which I have tried before (although the texture of tofu ricotta is probably closer to regular ricotta). Great for nut, dairy and sesame allergies. Will use again!

• Avocado pesto pasta

  • pennyvr on September 23, 2014

    Tastes great! Easy and quick. My meat-eating partner added some fried bacon, and I think vegetarian pepperoni would be a tasty alternative.

  • Hannaha100 on August 07, 2016

    I love avocado, I love pesto. I so wanted to love this but didn't. It had a bitter taste - possibly a problem with my basil? Also too much oil for my taste. On the plus side, was very quick and easy to make. The optional tomatoes were a big improvement, don't skip. Might try again with some vegan cream cheese? Or possibly some chilli or lime?

  • Ozymandias on August 09, 2020

    This is one of my all time fave quick and dirty pasta recipes. It’s bursting with flavor, admittedly a little on the bitter side with the pine nuts and basil. You can brighten with lemon pepper or by swapping the nuts out for something like cashews.

• Fettuccine Alfredo

  • damazinah on January 08, 2017

    This is fantastic, very creamy.

• Pancakes for dinner

  • Hannaha100 on September 21, 2022

    "Best pancakes ever" according to M2. These went down a treat and you would never know they were vegan. A double recipe made about 11 or 12 small pancakes and to be honest we could have eaten more. Made some with blueberries and some plain. Used agave instead of maple syrup and this was fine. We'll make these again!

• Baked sprinkle doughnuts

  • Hardy79 on July 07, 2017

    The nutmeg was overpowering and leaves a bitter aftertaste. Try reducing by half next bake.

  • karliekramer on April 14, 2026

    I made these for a birthday gathering. 2 tsp of nutmeg is absolutely insane — I cut that amount in half and it was still too strong. That said, the texture of these are light and airy and awesome. Also, if you have a larger silicone donut mold, this only makes 6, so double the recipe.

• Banana cupcakes with lemon icing

  • MsMonsoon on March 05, 2025

    I was skeptical that banana, warming spices, and lemon go together, but this was delicious! They may feel a little muffin-like rather than a light, airy cupcake, though they aren't heavy. I needed at least 5 minutes beyond the bake time and I made my icing a little too runny, but overall a successful recipe. How cool to make cake without any eggs or butter!

• Chloe's award-winning ginger nutmeg spice cupcakes

  • Hannaha100 on August 07, 2016

    The first vegan cakes I have ever made and overall a success! I subbed pureed butternut squash for the pumpkin and used gluten-free flour and it came out well! Spices are not subtle but good. Frosting was not to my taste although vanilla flavour was nice and piped well - too much shortening? Will experiment with different frosting. Date caramel was delicious but I was unable to make it look pretty. Will skip next time but may use in something else.

• Buckeyes

  • christineakiyoshi on January 08, 2023

    So easy and delicious. I needed to add a little more peanut butter. They disappeared quickly!

• Happy birthday cake

  • femmefocale on July 23, 2018

    I used mostly vanilla extract for the cake, with a drop of almond, and it was delicious.