• MelMM on August 04, 2010

  Outstanding vegetarian food.

Notes about Recipes in this book

• Grilled artichokes with roasted pepper and basil aioli

  • bellatavia on February 06, 2017

    I loved this! Make it! The aioli itself is worth the price of admission.

• Baked portobello mushroom with Cashel blue cheese, pecan crumbs and sage, and smoked paprika aioli

  • MelMM on February 14, 2014

    This is a really intense, super-savory flavor combination. You will not miss meat with this on the table! The only issue I had with this recipe is that it calls for a full pound of butter, which is way more than you need. You just need sufficient sage butter to brush the four portobello caps.

• Honey-roasted butternut with avocado-lime salsa, and green curry of cauliflower and beans

  • chefrodney on April 10, 2018

    The squash and salsa are a simple, great combination. The curry sauce is pretty good, though I started with only three chillies and the paste was still hot enough that I only used half of it; cauliflower and green bean made okay curry ingredients but I wouldn't necessarily choose them again. This recipe is basically two separate dishes that don't go together in any exceptional way.

• Tagliolini with lemon, olive oil, chickpeas, flat leaf parsley and pecorino

  • mlbatt on October 13, 2019

    Doesn't travel well... pasta stuck together. Should be served immediately, like most pasta dishes.