Notes about Recipes in this book

• Jop chai

  • jaelsne on January 11, 2012

    This recipe was easy, healthy, and delicious. I made it as written. I used hot tap water to soften the noodles, but they came out a little hard. I will use boiling water next time. My family enjoyed the meal, and I'll be sure to make it again.

• Tofu and mushrooms Marsala

  • mlbatt on April 30, 2018

    Decided to try this because we had some tofu and mushrooms to use up. Wanted to like it but it was just OK. The sauce was very liquidy, could use some thickening. Besides that, the flavor was OK - however we felt it was missing something.

• Roasted vegetable curry

  • Delys77 on April 16, 2024

    I thought this was a bit odd at first glance but it worked very well. I would increase the cauliflower and cut back on the sweet potato a bit as the cauli is really lovely here. Different preparation but very tasty, good as left overs, and quite healthy.

• Shortcut chili

  • Delys77 on September 17, 2018

    I added a bit of ancho chile powder and cooked a bit longer so that the chili would be thicker and the tomatoes a little more integrated. On the whole not bad, and the addition of lentils makes it seem a bit meatier. Nothing to rave about but not bad at all.

• Indian potato salad with cilantro omelet

  • Delys77 on November 08, 2022

    Lovely little starch side. I don’t think the cilantro omelette is particularly interesting so I’d leave it out in future. The potatoes are spiced with a lovely tadka and the veggie inclusions add just the right amount of crunch and flavour. The potatoes took closer to 10 minutes.

• Green fried rice

  • Nancith on October 03, 2016

    After the chopping & rice prep, this dish went together fairly easily. Nice textures and flavors. Did not have Chinese chili paste, but threw in some Sriracha sauce. Probably could use more heat & more soy sauce, otherwise it is a little under seasoned, but still a tasty meal.

• Spinach cheese burritos

  • julesamomof2 on July 31, 2024

    Easy weeknight dinner. Based on the previous reviewers notes I increased the spinach and reduced the cheese (6 oz shredded cheese instead of 10). I did make the blender salsa while the burritos were baking, it was delicious and not too spicy.

  • coryelizabeth on June 06, 2017

    Delicious and very easy -- a great weeknight meal -- but quite cheesy. More like quesadillas with spinach thrown in for texture. I used jarred salsa to cut down on time, and it was still very good.

• Broccolini cheddar melt

  • julesamomof2 on April 27, 2020

    This is barely a recipe, but delicious. Great home alone meal.

• Greek salad

  • Hannaha100 on June 27, 2021

    Made as side for BBQ, omitting onions. Worked well!

• Chipotle lime butter

  • coryelizabeth on June 27, 2017

    Really, really good! I made it with chipotle powder, since that's what I had on hand. Terrific with corn on the cob!

• Pasta with caramelized onions and blue cheese

  • coryelizabeth on June 27, 2017

    This was okay but fairly one-note in its flavors, and it didn't reheat well.

• Lemon herb tofu

  • coryelizabeth on June 27, 2017

    One of my go-to recipes. Delicious -- bursting with flavor -- although it can be a bit bitter. It goes well on top of the easy Greek salad from this cookbook.

• West Indian red beans and coconut rice

  • coryelizabeth on June 27, 2017

    Tasty and filling. I found the coconut rice a bit bland the first time I made this but successfully adjusted next time by using the entire can of coconut milk (full-fat).

• Rarebit risotto

  • coryelizabeth on June 27, 2017

    Very good! A healthy sprinkle of black pepper really helps this dish, and it seems to taste better on the second or third day.

• Lemony couscous with chickpeas

  • coryelizabeth on June 27, 2017

    One of my go-to dishes in the summer. Light and bursting with flavor. Absolutely serve this with the Peppercorn Citrus Marinated Feta!

• Easy baked tofu

  • upiswhat on February 21, 2017

    This is my favorite recipe in the book. I have tried both the skillet and the oven method, and I prefer the oven method (although using the skillet is still good, in a pinch). I've tried the sweet and sour version and the regular version with the "hot and sour stir-fry" recipe in this book. I've also used the Barbecue variation with frozen-then-thawed tofu cut into 'steaks' to make a complete southern bbq meal (baked beans, sauteed greens, cornbread, etc).

• Hot and sour stir-fry

  • upiswhat on February 21, 2017

    This is a great recipe that I've been making for years. I definitely add an entire block of tofu, using the Easy Baked Tofu recipe. There's room for more string beans, and I usually cook them a little longer than the recipe states, but this is a really simple and delicious meal.

• Bean and cheese quesadilla

  • fairyduff on May 26, 2024

    For our kids' tame taste buds I substituted passata for the salsa. Good result, and will repeat this recipe.

• Oven-roasted miso sesame salmon

  • breakthroughc on November 30, 2021

    This recipe was a big miss. The glaze is not very flavorful. The salmon cooks too hot. I guess the lesson is you shouldn't make fish from a vegetarian cookbook.

• Curried cauliflower and chickpea soup

  • breakthroughc on December 01, 2021

    This was a wonderful soup on a rainy night. It is spicy and flavorful and as a bonus super healthy and quick to make. I did use chicken broth as we aren't vegetarians, but eat vegetarian a few times a week. I had a jar of green tomato chutney I canned, so did not make the chutney recipe. If you didn't want to do the chutney I would add some golden raisins to a bit of sweetness. Both hubby and I vote this a keeper.

• Banana cupcakes

  • arosfd on March 18, 2021

    Lovely texture, but WAY too sweet. With all of the fructose from the bananas, I would say that 1/2 cup of packed brown sugar would be more than enough! 1 1/3 cups seems almost a misprint.