Notes about Recipes in this book

• Cheddary broccoli soup

  • louie734 on September 11, 2017

    Way delicious. Only used half the cashew cream in the whole pot of soup and it's crazy how cheddar-like, how satisfyingly creamy this soup is. Wanting to avoid a too-thin soup, I cooked the soup with 2 cups of veg broth instead of 3. Only other changes: a leek for onion, didn't measure the broccoli - one medium head, stalk and all. After using the blender for the cashew cream, dump the cream into a mason jar (it makes just over 2 cups, so leave the remainder in the blender) and start tossing in the soup, blending it up in batches. Add a bit more broth/cashew cream as needed. Don't forget the acid! It perks the whole thing up.

  • happyeater on May 25, 2015

    Delicious and filling. Freezes well to bring to work for lunch.

  • LFL on October 29, 2022

    4.5 stars. We used low-sodium broth and only had half the amount, so we replaced the rest with water. We also didn't have sprouts so we garnished it only with fresh tomato and red onion. It came out well. It’s very rich but I like it a lot. I wouldn’t call it cheddary at all. It doesn’t remotely remind me of cheddar, but it’s very tasty and I would make it again (I'll probably leave out the red onion garnish, though--it didn't add much). It makes a lot too.

  • Vin on May 27, 2017

    A+ You'd swear there was cheddar in this delicious vegan soup! • My vitamix allows me to skip soaking the cashews. • Can use frozen broccoli w/o thawing as it's added just prior to boiling with stock–-big time saver. • I don't use the immersion blender as I prefer a very velvety soup. Rather, I let the soup cool about an hour prior to pureeing in the vitamix.

  • leahb on November 04, 2017

    This was truly delicious. I don't know how anyone would know it was vegan. I only used half of the cashew cream. Instead of the immersion blender, I blended everything in my Vitamix, just 2 or 3 pulses was all I needed to have a creamy consistency with little bits of broccoli pieces to chew. Also, I didn't need to soak the cashews because of the Vitamix.

  • Lglen on November 14, 2021

    Easy and so good!

  • christineakiyoshi on July 20, 2019

    Delicious and hearty! Will make again. Quick to pull together.

  • rhb on January 02, 2023

    Great soup and easy to make!

• Kale salad with butternut squash & lentils

  • louie734 on April 12, 2017

    What a great winter salad. Lentils cook while butternut cubes roast. Torn kale - red leafed looks extra dramatic - wilts under a bit of oil (a tip from serious eats). Then toss with a sweet-tart mustard dressing. Here I veered off to use one from smitten kitchen. The second time I made this, I tossed in some quinoa to make it even heartier. It lasts in the fridge for days, where it even gets better!

• Steamy beany sausages

  • louie734 on May 15, 2020

    Never made seitan before. Used home cooked pinto beans and their broth for the liquid. The mixture smelled good while mixing, and was easy to shape. I used the instant pot to steam, a no-brainer. The fennel flavor definitely comes through and makes you think of Italian sausages, rather than breakfast sausage or chorizo. Because it's strongly spiced, it's not as versatile as a milder version could be, oh well. I froze these and used one last night, thawed in the microwave, diced into leftover pasta. Good!

  • Lglen on October 09, 2018

    My most successful seitan attempt so far. I cooked my pinto beans in my instant pot with a splash of soy sauce for flavour and I cut down on the smoked paprika and added cumin and poultry seasoning. I forgot to crush the fennel but that's ok! I steamed them in my instant pot in parchment paper. I'll most definitely make these again. I might add some liquid smoke next time as I'm not a huge smoked paprika fan.

• Marbled banana bread

  • louie734 on February 06, 2019

    Very tasty, almost fat-free banana bread. The batter looks impossibly wet, but baked up just fine. Used whole wheat pastry flour for 1/3, spelt for the other 2/3s. Otherwise followed the recipe exactly. The outside has a bit of a crackle, the inner crumb is super soft. Not terribly chocolatey - perhaps a candidate for skipping the cocoa marble & adding chocolate chips (or rum & coconut!). Toasts up nicely at breakfast.

• Just chocolate cake with gooey ganache

  • louie734 on May 02, 2020

    Simple, quick, just perfect for a single-layer 8" cake (don't need springform; parchment round was fine). The ganache, of which only half this amount is needed, should be made first and allowed to chill in the fridge - texture was much better once it was cool. Speaking of, cake texture held up great in the fridge without getting dry. BF didn't know it was vegan!

  • annapanna on August 27, 2015

    Nice chocolate cake, very simple to make. The recipe for Ganache makes too much 1/2 or even 1/3 is enough

• Red lentil Thai chili

  • consortiumlibrary on August 14, 2017

    Really loved this - the second time around and as modified (as written, it was too bland; we also didn't like the big mushy chunks of sweet potato). It's fusion that works, takes about 45 minutes total, and I'll make again. My modifications: doubled garlic, cut sweet potatoes in 1/2" dice and cut quantity in half, cut amount of red lentils, kidney beans, and tomatoes in half, and served with chopped fresh cilantro, chopped fresh basil, chopped fresh onion, and lime wedges (essential). Also added an extra tbsp of Thai red curry paste, but wouldn't do this if had guests who don't like spicy. I kept the amount of broth and coconut milk as in the recipe, which resulted in a (very delicious) soup rather than a chili - for chili, I'd cut both in half (though the resulting broth is so amazingly good I'm likely to always make it as a soup). Also cooked 15 minutes after adding last batch of ingredients to better meld the flavors; I'll do so next time too.

  • Alwaysautumn on February 13, 2016

    Delicious. Thai inspired flavours bring something amazing to your everyday chilli.

  • jhallen on May 11, 2022

    This was good and very easy. It didn’t blow me away, but it made for an easy weeknight chili.

• Smoky Incan stew

  • ccav on February 19, 2023

    We only used one chipotle and that was perfect amount of heat for us. Reminiscent of Westerly stew which had a slightly more tomatoey base. Definitely make again!

• Coconut chana saag

  • ccav on February 17, 2015

    This worked very well. Great flavors. Used spinach instead of kale.

  • Dawndella on January 25, 2020

    Substituted spinach for kale, fennel seeds for anise seeds and forgot to add fresh cilantro. Half the recipe was enough for three portions, served with brown rice and mango chutney. Suitable for freezing.

• Down-home curry with tofu & broccoli

  • ccav on May 14, 2014

    This was easy and tasty. I used blue potatoes which worked fine. Leftovers were good cold on brown rice for lunch.

  • susankay on November 30, 2020

    Wonderful! I made it as written, except I used water instead of broth. I’ll definitely make this again.

• Quinoa Caesar salad

  • ccav on June 23, 2014

    I liked this very much. The tempeh was really good, I've never steamed before marinating and it really improves the flavor and texture, no bitterness. The dressing for this is fantastic. The whole thing made for a filling, delicious dinner and leftovers for lunch were even better. Made this without the avocado (didn't have any) but it would be great with it added.

• Goddess noodles with tempeh & broccoli

  • ccav on May 30, 2014

    Made this to serve over brown rice. It was indeed fast and easy to make. Will try again with chick peas in place of tempeh.

  • LFL on October 29, 2022

    2.5 stars. We were kind of disappointed in these. Part of the issue was that I used frozen minced garlic which is hard to cook more than a few seconds in that level of heat, so the flavor didn't have a chance to really get into the oil or distribute well throughout the broccoli. But I think it also needed something beyond that. Hard to say what. We tried adding salt, a squirt of lemon, chili flakes. Some of these helped a little but I still felt it was a bit on the boring side.

  • NoaBC on April 29, 2020

    I made this with brown rice and kale rather than pasta - it was healthy and hearty, and really straightforward. I like this as a healthy and comforting weeknight dinner :)

• Jerk sloppy Joes with coconut creamed spinach

  • Waderu on December 07, 2014

    Made this last night - it has a lot of ingredients and was somewhat time consuming (took about an hour), but it was delicious. I made a half recipe, used a whole can of diced tomatoes with roasted garlic (and eliminated the garlic from the recipe) and used Upton Seitan - it crumbles easily and gives it a great texture.

• Sweet potato gnocchi with seared Brussels sprouts & tarragon cream

  • lesliepolk on February 12, 2015

    If using a vitamix, you don't need to soak. I tend to soak in hot water for about 30 minutes just to soften a little. I found this recipe as a whole a bit labor intensive, but if you make the gnocchi ahead of time (even just in the AM) it is easier. I may roast the brussel sprouts next time, they were good here as is, but I love them roasted.

  • Dawndella on January 25, 2020

    Wouldn't pick this as one of the first dishes to make if you are an inexperienced cook, as I was. It is quite labor intensive and took me a lot more time than the recipe says. I also made some mistakes, and because of that and being very tired, I didn't really enjoy the end result. I may revisit it sometime in the future.

• Roasty soba bowl with miso-tahini dressing

  • lesliepolk on April 29, 2015

    also delicious over rice. The combination of tastes is amazing for such a simple recipe.

  • LFL on October 29, 2022

    4 stars. Very good. The tahini-miso sauce was really quite good with the roasted cauliflower, soba noodles and lentils.

  • erin3107 on July 24, 2022

    I don't know why but the sauce was so so so salty!! was completely inedible. Maybe it was just the type of miso that I used but I'm not sure

• Chicky tuna salad sandwiches

  • redjanet on July 01, 2018

    This is an excellent substitute if you are missing tuna salad sandwiches at all. Even if you've never had tuna salad, this is a terrific sandwich filler. The crunch and texture is very satisfying, especially on toast. That said, I have trouble waiting for it to be on the toast before I start shovelling it into my mouth! I do recommend adding the dulse flakes as recommended as it really does help add that extra fishy taste, but of course without the actual fish!

  • Hannaha100 on January 06, 2020

    I split this batch in two halves and made one with sunflower seeds for me and one without for DD. I tried both and personally preferred the extra crunch but it was perfectly fine without. I really enjoyed this (more than I expected). It was quite fresh tasting and light (sandwich had additional spinach leaves). It doesn't make me think of tuna particularly but maybe because I've never had a tuna sandwich with crunchy veg in. I'm curious to try with optional seaweed now. M1 refused to try it. Think this will be part of my regular sandwich rotation though.

  • jenburkholder on February 08, 2023

    This was ok, but needed something pickly or mustard-y to balance out. Wasn’t convinced by the sunflower seeds. Overall decent, but prefer the chickpea tuna salad from ATK.

• Lentil-a-roni

  • soleilune on March 01, 2014

    This reminded me of my childhood so I had high hopes, but it was super bland. Couldn't finish the leftovers.

  • LFL on October 29, 2022

    4 stars. The name reminded me of Chef Boyardee Beefaroni which is the grossest thing you can imagine--if Isa had given this recipe a different name I might have tried it sooner. It’s a shame that I didn’t because it’s absolutely delicious. I feel sure I will make it again because it's so easy, quick, filling and tasty. It also had a creamy richness that isn't visible in the cookbook photo. It turned out lighter colored for me than it is in the picture because of the cashew cream. My husband asked if it was stroganoff and I had to tell him, no, it's lentil-a-roni. Which sounds a lot less impressive, but isn't at all! The second time I made it I used half the salt (I’m trying to cut down my salt intake) and it was still good but not as terrific as last time. I would still make it again, though.

  • wlmich on December 28, 2017

    I also thought this was extremely bland. I added spaghetti sauce to the leftovers and it was much better.

  • avogel on May 17, 2022

    This is a go-to comfort food in our house!

• Chandra malai kofta

  • soleilune on November 03, 2014

    Totally totally amazing. This recipe alone is worth buying the book to make.

  • Friedgold on June 21, 2015

    Delicious! I baked my kofta for 30 minutes at 425, flipping halfway through. I'm too lazy to fry.

  • WandaA on February 23, 2016

    Just WOW! Very delicious. Even my omnivore family loved this one!

  • Dawndella on January 25, 2020

    Instant favourite and have already made twice. I made half the sauce and still had enough for 3+ portions. Served with cauliflower rice on the first night and with brown rice and roasted cauliflower on the second. I forgot to add the peas on my first round, but added it when I made it last month: just as delicious!

  • erin3107 on July 24, 2022

    really good, I make the sauce all the time with just regular veg instead of the koftas

• Mango fried rice

  • nadiam1000 on March 28, 2017

    really tasty and a suprising combination. The red pepper flakes balance out the sweetness and I love the crunch of the cashews and addition of green beans

• Lemon-blueberry loaf

  • annapanna on September 07, 2015

    This is really very good. I am new to vegan baking so I was not sure what to expect... I don't think you miss the eggs at all, it's delicious, and it is also pretty low in fat. I think this is the best blueberry loaf I have ever made!

• Chocolate-zucchini bundt cake

  • annapanna on August 27, 2015

    It turned out perfectly. I made half the quantity of ganache and I thought it was enough.

• Seitan & wild mushroom stew

  • Morgan.larue on January 13, 2016

    This was *so* good. Full-flavored, rich. Lovely with a glass of red. Will please many an omnivore.

• Everyday pad Thai

  • Wlow on March 04, 2021

    Great. Tangy and spicy with 1-1/2 T chili garlic sauce (Tuong ot toi vietnam) and not as much veg and tofu as recipe called for (used what we had on hand), so extra saucy. Not like restaurant pad Thai but everyone enjoyed. Added scrambled egg, per other recipes, so no longer vegan. No bean sprouts or cilantro, subbed lemon juice for some of the lime juice. UPDATE 2/2022 With full amount broccoli and tofu, a 12” iron skillet would be better than 10”. Family didn’t notice 1/2 cilantro so full amount next time! Used 1/2 sriracha but could use more. Lemon juice subbed for lime fine in a pinch.

  • cedarmakesthings on May 03, 2016

    This had amazing flavor. My only issue is that a novice might need a bit more info on cooking the tofu to get it nice and crisp. Theppk.com has good instructions if you look up this same recipe on the site. This recipe is a keeper.

• Chimichurri-pumpkin bowl

  • LFL on October 29, 2022

    3.5 stars. I ended up roasting the pepitas in the microwave. I used butternut squash because I'm not a huge fan of pumpkin. I also accidentally put all the pepitas into the chimichurri instead of half, so I had no pepitas left to sprinkle on the bowl. The chimichurri was probably less intense as a result, but it was still good. It also had a too much vinegar for my taste, so next time I'll make it with less or maybe even substitute lemon juice for vinegar. I have no idea if that's at all authentic but I think I would like it better. I would make this again with some adjustments.

• Curried peanut sauce bowl with tofu & kale

  • LFL on October 29, 2022

    4.5 stars. Very good but the most amazingly tasty thing in it is that peanut sauce. It is truly excellent and reminded me of the peanut satay sauce that an excellent local Thai restaurant makes.

• Citrus-tahini bowl with bok choy & grilled tofu

  • LFL on October 29, 2022

    4 stars. I loved this! It might be my favorite thing that I've made so far. I just loved the orange-tahini sauce and the way it combined with the seared tofu and bok choy. The red quinoa gave it a nice color contast, too. It was a bit of work for me (I'm a slow cook) but so worth it. Do use the orange segments, they add a lot. Also, I discovered I can make quinoa in the rice cooker using a 1:1.5 ratio of quinoa to water.

• Beefy asparagus stir-fry with fresh herbs

  • LFL on October 29, 2022

    4.5 stars. I only put in one tsp of sriracha. It was the right call--the recipe was delicious but very intense and salty even so. I also threw in a cup of snow peas in with the asparagus and left out the bean sprouts. The asparagus was thin so I cooked it for a minute less than the directions said and since the sauce thickened a lot faster than three minutes, probably a minute or two less on that end too. It came out perfect. I loved the sauce consistency, it was slightly glaze-like and so yummy. If you don't have the budget for fresh herbs, make it anyway! I included them but although they were good, they weren't really needed. I would definitely make this one again. It’s easy and quick to make too.

• Tofu-mushroom Stroganoff

  • LFL on October 29, 2022

    4 stars. I've made this twice and the sauce came out a bit different the second time from the first and I'm not sure why. But regardless, it was really good both times.

  • Dawndella on January 25, 2020

    Unfortunately the pasta I used tasted like cardboard, so I couldn't really judge the stroganoff. Going to revisit this recipe another time. I got two portions (or three small ones) out of the recipe instead of the stated four portions.

  • jenburkholder on January 13, 2023

    Very flat as written. Better once it sat overnight and got doctored up with soy sauce, but not a repeater.

  • rhb on January 02, 2023

    Loved this! We doubled the recipe but instead of doubling the tofu, we added 14 ounces of mushrooms. We've also made it with no tofu at all and just more mushrooms.

• Black-eyed pea & collard tacos with apple-avocado salsa

  • LFL on October 29, 2022

    These were solid. Not wow but still something I would make again. We don’t usually eat collards or black-eyed peas so I liked that it helps us diversify our diet. I thought that the additional salt wasn’t necessary—the Frank’s Hot Sauce and broth (even though I used low sodium broth) made them more than salty enough. I only included salt in the collards and left out the 1/2 tsp in the black-eyed peas, but even that collards salt wasn’t needed and I’ll leave it out next time. We used whole wheat tortillas heated according to package directions (10-15 seconds on each side in a dry pan) and they went great

• Dragon noodle salad

  • LFL on January 08, 2022

    4 stars. Left out radishes and added red pepper, grape tomatoes, microwaved baby corn, and raw fresh peas to the cucumbers. Used 8 oz. brown rice pad thai noodle instead of white and added by 20 oz. super firm tofu browned in a nonstick pan. For the dressing I used the same amounts of soy sauce, water, and peanut butter, a little extra garlic, less sriracha (a half teaspoon per batch, I think— I doubled the dressing), only 1/4 tsp salt, a little less agave (1.5 Tbsp in a double batch so 0.75 Tbsp in one batch) and less vinegar. The dressing was delicious. We needed a lot less than the entire doubled amount of dressing, so we have lots of extra which is awesome.

• Peanut dragon dressing

  • cedarmakesthings on May 03, 2016

    This sauce was amazing, and so easy to throw together to pour over stir fries. I was low on peanut butter, so used the same amount of peanuts and made it in the vitamix. It was perfect!

• Dilly stew with rosemary dumplings

  • damazinah on November 12, 2016

    Very good, but dumplings were heavy and more pasta-like than fluffy - will use a trusted recipe next time. Also, added red wine to the stew.

  • rhb on January 02, 2023

    Loved this, it is so hearty! The dumplings were a bit heavy but still really good. I used unsweetened vanilla almond milk and it worked fine. Next time, I might skip the dumplings and add rosemary to the stew; also will try skipping the roux and add some grated potato instead for the thickener (maybe 8 ounces).

• Omaha yakisoba with red cabbage & corn

  • Hannaha100 on April 29, 2020

    This is where EYB comes into its own: what can I make with red cabbage and shiitake mushrooms? Didn't have mirin so used vermouth with sugar instead. Three bundles of udon (250g) was enough. This was pretty popular. Did kiddo version without spring onion, hot sauce or ginger. Little one mainly ate noodles but enjoyed it. I would absolutely make this again. Just as a note the photo that looks like it should be for this recipe seems to have courgette rather than broccoli, I wonder if there was a switch? We enjoyed it anyway.

• Olive angel hair with seared Brussels sprouts

  • Hannaha100 on June 03, 2020

    Made a version of this with edamame beans instead of walnuts for a bit of textural variety. A little fiddly because my veg was frozen and olives had stones - both of these problems could be eliminated with planning. This was quite nice - M1 ate all of hers and asked for more! She didn't even complain about the onion. I prefer saucier pastas but this made a pleasant change.

• Pesto risotto with roasted zucchini

  • Hannaha100 on June 10, 2020

    Everyone liked this. Made with roasted cauliflower instead of courgette. Stock for wine. Shop bought pesto. Some additional frozen peas at the end. M2 ate extra rice, M1 ate extra cauliflower. Nice but didn't wow me. Missing some acid maybe?

  • erin3107 on July 24, 2022

    Very tasty but the portion size was very small

• Good gravy bowl with broccoli & seitan

  • DeGroeneKeuken on February 26, 2016

    The sauce was really yummy (I didn't add sage, but used a bay leaf). Made this with the mashed potatoes instead of quinoa.

• Sesame slaw with warm garlicky seitan

  • WandaA on February 23, 2016

    Delicious recipe. Used half of the recipe for two times lunch. Asian flavours all over and lots of texture. One of my favourites!

• Chewy coconut-date bars

  • WandaA on February 24, 2016

    Very delicious sweet treat. Easy to make and full of flavour and bite. Will definitely make again.

• Rosemary-chocolate chip cookies

  • stevenpeters on January 29, 2017

    Cookies didn't spread out for me. Next time I'll try almost melting the coconut oil. Tasted great, though.

• Puffy pillow pancakes

  • leahb on November 04, 2017

    I've tried a lot of vegan pancakes, and while many of them were good, these were outstanding. They take a little longer to cook in the cast iron skillet than others, I'm not sure why. Doesn't matter though because they are worth waiting for!

• Steamed chicky seitan

  • patioweather on January 28, 2023

    This was my first time making seitan in years and it was much easier than I remember it being. I used the instapot. I got the water ready using the saute setting, then put the seitan in and put it on steam for the suggested time. Next time I would mash the chickpeas more thoroughly.

• Cornbread muffins

  • Lglen on November 07, 2018

    Really good! I used rice flour to make them gluten free

• Roasted butternut Alfredo

  • Dawndella on January 25, 2020

    Instant favourite and have made a couple of times since.

  • rhb on January 17, 2023

    My husband really liked this; I wasn't crazy about it, but it I couldn't stop eating it! So, I liked it well enough. I used the nutritional yeast but would like to try the recipe without it.

• Chai spice snickerdoodles

  • Dawndella on February 07, 2020

    I think I made them too thin, because I got just over double the amount of cookies I was supposed to, haha! Everyone, including me, really liked them regardless.

• Sticky orange chicky stir-fry

  • NoaBC on December 03, 2019

    This was delicious. I swapped the suggested veg out for broccoli, green beans and mangetout and it worked great. I actually think they go better than the shallots and red pepper would have. I also used shop-bought vegan chicken pieces rather than make my own seitan.

  • NoaBC on December 03, 2019

    The ingredients list here includes everything needed for the home-made seitan - if you use preprepared or sub a different protein, it is much much shorter!

• Wild rice soup with browned seitan strips

  • christineakiyoshi on November 06, 2020

    Tasty soup. I didn't use the seitan strips. The rice does expand quite a bit, so I added a few extra cups of veggie broth.

• Chunky miso vegetable soup

  • christineakiyoshi on December 12, 2020

    Nice creamy soup for a cold night. It doesn’t have any spices or herbs but instead lets the vegetables shine.

• Creamy potato-leek soup

  • christineakiyoshi on December 06, 2021

    Quite delicious and I love that you use a potato masher rather than immersion blender so the soup stays a little chunky.

  • jdjd99 on March 17, 2021

    Really delicious and simple. The thyme was a wonderful flavor note for this soup.

• Jumbo oatmeal-raisin cookies

  • christineakiyoshi on February 18, 2020

    Soft, sticky and chewy. These spread a lot. Good cinnamon flavor.

• Kitchen sink chocolate cookies

  • christineakiyoshi on November 08, 2019

    These taste great--good combination of all things that make cookies good. I subbed pecans for the peanuts since I didn't have any on hand.

• Norah's lemon-lemon cookies

  • christineakiyoshi on February 02, 2020

    Delicious!

• Island black bean burgers with nectarine salsa

  • SpatulaClark on July 09, 2020

    Good binding power, and the flecks of capsicum give it something extra. Pairs well with other fruit too, as well as salads/wraps.

• Bistro beet burgers

  • SpatulaClark on July 09, 2020

    Worth a double batch (freezes well as author notes). Definitely captures the sausage flavours. Be careful not to overcook or they become more crumbly.

• Ranch salad with red potatoes & smoky chickpeas

  • jenburkholder on July 17, 2021

    Good weeknight dinner. The dressing doesn’t hold at all - plan on using pretty much right away. The chickpeas are great, will use that idea elsewhere.

• Tempeh orzilla

  • jenburkholder on February 22, 2021

    This was good (even though I oversalted it slightly, oops). Used fresh rosemary instead of dried (is dried rosemary a thing?) and mixed farro with the orzo for a bit more fiber and chew. I also finished the grains in the sauce, which would have been very liquid otherwise. Doubled the tempeh, because between that and the 2 oz of orzo, that's a very small dinner. Nice weeknight supper with cheap ingredients, would make again.

• Sweet potato & red curry soup with rice & purple kale

  • mamacooksediblefood on November 28, 2020

    Also good with spinach in place of kale!

• Pesto soup with gnocchi, beans & greens

  • annettle on January 13, 2021

    We weren't wild about this soup - the gnocchi were good but overall it lacked the depth and texture we were looking for, becoming a soft puree but never really "creamy". Of course the broth used will have a large impact on the finished product, so if you try this do make sure you have a really good, rich stock.

• Muffin pan mini omelets

  • Avcount on February 20, 2022

    I added a pinch of black salt to add an eggy flavour. They're pretty nice.

• Nirvana enchilada casserole

  • avogel on May 08, 2022

    This was so delicious! It made many servings- this would be great for a dinner party. I made half as much sauce as the recipe calls for, which was sufficient. No need to use two cans of tomatoes in my opinion.

• Tempeh meatballs & spaghetti

  • Jenmeister on June 23, 2022

    I've only ever made the tempeh balls part of the recipe, always a hit!

• Chipotle-oyster mushroom tacos

  • erin3107 on July 24, 2022

    was alright but nothing special

• Creamy sun-dried tomato penne with broccoli

  • erin3107 on July 24, 2022

    A winner in our household! We used diluted sherry instead of red wine and came out really well

• Bestest pesto

  • erin3107 on July 24, 2022

    best pesto I've ever made genuinely!

• Warm potato salad with grilled seitan & asparagus

  • erin3107 on July 24, 2022

    Was good! It was maybe a bit too mustardy but could have been the type of mustard I used

• Simmered seitan

  • erin3107 on July 24, 2022

    first time cooking seitan and turned out well!

• Banana-berry scones

  • erin3107 on July 24, 2022

    Good for taking to work as a snack, rather than a dessert as they aren't too sweet. The raspberries were really nice in these so next time I would add extra and mix them in instead of putting them on the top.

• Banana-nut muffins

  • erin3107 on July 24, 2022

    These were ok, they went mouldy pretty quickly but that's probably because of the strawberries I added in the subs

• Miso-tahini dressing

  • erin3107 on July 24, 2022

    Way too salty

• Sesame tofu

  • Notajellyfish on November 14, 2022

    3 tbsp soy to 1 tbsp toasted sesame oil

• Boston Globe by T. Susan Chang

  ...will it cause you to forsake forever the joys of bacon and butter? Probably not. But for those who consider veganism a creed of abstinence...these joyous, vivid recipes are a persuasive argument...

  Full review