Notes about Recipes in this book

• Almond tofu with snap peas and soba noodles

  • Barb_N on July 09, 2014

    One of my favorite vegetarian meals. I did tweak it a bit- adding some garlic-chile sauce to the marinade to balance the sweet/salty of the almond butter and soy sauce. I also pan fried cornstarch coated tofu (a la Ottolenghi) then added the sauce rather than baking it. My whole family loves it!

  • mzgourmand on April 23, 2018

    The sauce was delicious but I found that the tofu was tough rather than nicely chewy as the recipe described. I didn't see Barb_N's recommendation beforehand and I might re-try the recipe with that suggestion plus the garlic-chile tweak. My snap peas were no longer edible so I subbed edamame and I found the entire result to be rather stodgy and not worth the multiple steps involved. The marinade which was delicious on its own, also lost some of its vibrancy in the final result for me and I thought the dish tasted underseasoned.

• Chicken in pomegranate walnut sauce (Fesenjan)

  • happyeater on May 21, 2011

    Tasty. Need to reduce sauce further once you take out the chicken. May try grating the beets next time.

• Nutty banana shake

  • mzgourmand on April 23, 2018

    This is a very good recipe but beware, it goes down easily but is calorie dense.

• Roasted tomato and goat cheese soup

  • Barb_N on September 08, 2014

    A new variation on a tried and true recipe- roasted tomatoes make the best soup. I usually make Martha's version with canned tomatoes (truly good fresh tomatoes can't be improved upon). I like the flavors- I used golden balsamic vinegar and thyme/oregano/rosemary instead of bay leaves. Sweet and tangy from the goat cheese and a snap to make with an immersion blender. This will definitely go into my rotation- roasting a day before serving the soup makes it quick on a busy weeknight.

  • Barb_N on September 08, 2014

    add: I was leery about not peeling the tomatoes and I would certainly do that next time. It's easy once they've cooled after roasting.

• Tahini and honey over fresh fruit

  • Barb_N on September 25, 2014

    I made this to bring to dinner for Rosh Hashana- apples and honey being traditional for the New Year. Unfortunately the tahini was overpowering in the sauce- even after I doubled the honey and added the juice of 3 limes. I would decrease the tahini to an accent and emphasize the honey and keep the lime juice if I make it again.

• Cooking with Amy

  Best Cookbooks of 2009 - I've seen a lot of organic, green and sustainable cookbooks the last couple of years, but this is the first one with recipes I actually want to cook.

  Full review

• Family Fresh Cooking

  It is very beautiful and the recipes are amazing. Louisa and I do not know each other, but I thought you should know about her book.

  Full review