• Breadcrumbs on March 22, 2016

  I'm not vegan however it only took a quick look through the recipes in this book to convince me I needed to add it to my bookshelf. I look forward to bookmarking them once the book is indexed. Some really clever flavour combinations and appealing recipes I can't wait to try.

Notes about Recipes in this book

• Red lentil and spinach lasagne

  • SugarFree_Vegan on April 21, 2020

    If you are expecting a traditional style lasagne here then you're going to be disappointed. Sadly the lentil only filling along with the bechamel makes a very grainy and stodgy filling. I am afraid that for me this one will not be repeated, It also make so much, 250g of lentils is a huge amount and I couldn't 'sell' the leftovers I had either!!

  • erin3107 on February 18, 2023

    this was a lot better than I thought it would be! my mum really enjoyed it

• Stuffed mushroom burgers and Dijon-coated wedges

  • SugarFree_Vegan on April 21, 2020

    Dead easy to make the 'burgers' but watch when you eat them as the juice from the mushrooms can leak out and make a huge mess. It's such a quick no-mess recipe, you can make the filling up in advance and then pop them into the oven when you are ready. If you don't have pinenuts you could substitute them with chopped cashews or sunflower or pumpkin seeds and it will still work. The fries are really worth making, don't expect them to come out crispy but the mustard makes them super savoury. They'd go with any similar meal too.

• Hole mole black bean chilli

  • Hannaha100 on May 09, 2020

    Made Feb 2017. Made the hole mole black bean chilli. I liked it, husband didn't. I suspect that would be the same for any mole sauce and isn't a reflection of this recipe particularly. Would be good for a party. Doubt it would serve 6 as a main. Tortilla chips were easy and made a nice change from rice (although clearly not very healthy).

• Cocoa and almond butter overnight oats

  • Hannaha100 on February 28, 2021

    We left out the almonds. I would recommend measuring the additions the night before (cocoa powder, coconut, cranberries) when you soak the oays to make the assembly quicker in the morning. M1 wasn't sure at first but ate the whole thing when some extra milk and syrup was added. M2 wouldn't eat, although she seemed to prefer my carrot cake oats. DH was fairly neutral about it - described it as tasting "healthy". Portions are quite satisfying although it doesn't look like much at first.

• Toasted breakfast burrito

  • Hannaha100 on March 11, 2021

    We liked this! I ran out of time and skipped the toasting step - would like to try that but everyone ate this, which is always a small miracle in our house! Used a tin of mixed beans. For the girls I added dairy-free cheese for girls and left out the guacamole and Tabasco. Would definitely make again.

• Baked aubergine with lemon-infused couscous

  • Hannaha100 on August 12, 2019

    I made this for lunch because I'm the only one who likes these ingredients and it tasted great. Replaced tahini with yoghurt. However, it takes forever to make because there are so many steps. Definitely better suited to a dinner party/special occasion (and worth pre-making). Could use these flavours to create something simpler.

• Macaro-no cheese with crispy kale

  • Hannaha100 on May 09, 2020

    Made originally Oct 2017 Macaro-no cheese: my toddler devoured this! Lovely cream consistency, great for sneaking in veg (I wonder if it would work with carrots or parsnips?). I roasted the squash for half an hour instead of baking for - hour. To make this properly weeknight friendly I would either cook squash the night before or slow cook it during day. Added some nooch for savoury flavour.

  • Hannaha100 on August 12, 2019

    We didn't follow this exactly - used pumpkin instead of butternut squash because that's what he had. Squash was roasted from frozen rather than baked. I didn't love the end result (I think I found the coconut milk a little sweet) but surprisingly my 3yo did so possibly worth a repeat effort.

  • erin3107 on July 24, 2022

    This doesn't taste anything like mac and cheese but I still make it all the time cause it's really good! I often use sweet potato instead of butternut squash cause it's less of a faff and that works well as well

• Santorini-style spaghetti with lemon, capers and tomatoes

  • Hannaha100 on May 09, 2020

    Made Feb 2017. Santorini-style spaghetti with lemon, capers and tomatoes was gorgeous and quick to make. Definitely one to repeat.

• Fudgy brownies

  • Hannaha100 on March 11, 2021

    Left out walnuts and used gluten-free flour. I reduced temperature by 20C because of fan oven and wasn't sure if they were done when they came out. They did set and tasted "fudgy" but if I did again I might up the temperature slightly or leave in a little longer. Whole family ate happily but DH thought they didn't agree with him? The banana taste wasn't obvious.

• Simple potato salad

  • Hannaha100 on June 13, 2020

    This is a great recipe for people who prefer an acid tang to creamy mayo dressing. DH doesn't like potato salad but I love it. He also doesn't particularly like gherkins but I didn't tell him that's what was in it and chopped it up small. It was probably a smaller amount because I used slices rather than whole gherkins. Verdict: "I think I like it". Hooray! I will make this again!

• Pan-fried paprika-spiced sprouts

  • erin3107 on February 18, 2023

    I really liked these but my family did not!