Notes about Recipes in this book

• Roasted red pepper relish

  • Acarroll on January 17, 2022

    I made this as an amuse bouche. The flavors were delicious (but too zingy for my 3 and 5 year old kids). Leftovers were great over eggs, with cheese/crackers, and added to hummus for dipping.

• Beet burgers

  • SugarFree_Vegan on October 10, 2020

    I found that the mix for these burgers didn't stick together so I used some Gram/Chickpea/Garbanzo flour and a splash of water which also upped the protein content too. I also used Golden Beetroots as that is what I had to hand. Very nice recipe and perfect with a side of home made coleslaw too.

• Hot tamale pie

  • jaelsne on June 12, 2019

    Very flavorful with the recommended amount of spices. The topping is not like cornbread—this is vegan, after all. It is tasty nonetheless less.

• Caramelized bananas

  • Hannaha100 on April 15, 2017

    Made to use up some ripe bananas. Very easy and went down well with the whole family (although if I'm honest, a touch too sweet for me). Would be excellent over pancakes.

• Kale chips

  • Hannaha100 on January 06, 2020

    This was a hit with the whole family - M1 had 4 bowls! Definite keeper, great way to up the veg count. I didn't properly dry the kale but I think I will next time. A 180g bag of kale filled two baking trays but we made short work of it. The kale on the outside of the tray crisps up faster than the centre. The nutritional yeast made a big difference.

• Parsnip soup

  • Hannaha100 on September 20, 2020

    Made this to use up some parsnips. I thought this seemed like a lot of miso but itsu do sachets of 21g that are 1 serving so in line with that. Made with oat milk. Overall I liked it but didn't love it - it was a little salty and I prefer soups that are less creamy (just personal preference). The flavour was nice but kiddos refused it.

• Lemony pan-fried chickpeas with chard

  • jaelsne on June 02, 2019

    This very simple recipe surprised me with its complex taste. My husband raved about it and begged me to serve it again.

  • jaelsne on January 30, 2020

    I tried and enjoyed this with mustard greens replacing the chard.

• Confetti macaroni salad

  • Acarroll on March 14, 2024

    Doubled veggies and used 1 lb of pasta which was the right ratio for us. Also added a jar of roasted red peppers.

• Carrot and avocado salad

  • CharlaChicarla on May 22, 2024

    Pretty good, not spectacular, although the lemon zest is definitely worth adding. And I forgot the seeds. I also cooked some shredded tofu in bbq sauce, then put the salad and tofu in a wrap. Nice lunch!