Notes about Recipes in this book

• Watercress, jicama, and corn salad with jalapeño dressing

  • swegener on May 11, 2015

    This was really good--though I wish I had taken the time to julienne the jicama as the recipe calls for, instead of using the food processor.

• Mediterranean salad with Kalamata olive vinaigrette

  • CRCarroll6 on January 27, 2013

    This was a fantastic recipe. I added a little feta on top of the salad. I also used white balsamic and avoided the oil totally. The white balsamic was sweet enough it that it was not overbearingly vinegary.

• Barbecued black-eyed peas

  • wkhull on July 14, 2023

    Sauce is unpleasantly vinegary and not thick (not like barbecue baked bean style). I mistakenly then added the entire recipe of the tamarind barbecue sauce instead of the requisite 1/2 C. I think if I added the proper amount it would have been a paltry sauce to bean ratio and still vinegary.

• Chickpea crepes

  • shapije1 on April 19, 2026

    In the end I received a lot of compliments from my vegan dinner guests on the flavor of these crepes, but they were very finicky to cook—the batter would stick to most pans I tried. I found it worked best when I made the crepes in a small pan with plenty of oil. Would likely cook these again for special occasions based on the strong praise they received.

• Food in Jars

  ...it is bursting with gorgeous, appealing vegetable-focused recipes...I’ve earmarked at least 12 recipes.

  Full review