Notes about Recipes in this book

• Garlicky chick-pea soup with greens

  • pushka on July 27, 2011

    this makes quite a thin soup, I blended most of it to make a thicker consistency, the flavour was disappointing even with the full amount of garlic. I suggest using stock instead of water - I whisked in stock powder at the end and it improved the flavour no end.

• Squash-aduki-corn chowder

  • IsaSim on January 28, 2014

    Meh... Too sweet. A bit better with hot coriander chutney, but will not be made again.

• Creole brown rice casserole

  • deboChicago on September 10, 2019

    I've cooked this a few times and would make it again. Very tasty rice, which makes a lovely accompaniment to almost anything.

• Spanish casserole rice

  • deboChicago on July 05, 2019

    This was great. Made it in a conventional pot because the Instant Pot was in use.

  • candrika.jo on November 05, 2011

    Although the green olives and parsley added an interesting flavor, this recipe was just OK. I probably won't bother cooking it again.

• Crimson risotto with pine nuts and currants

  • antimony on March 04, 2023

    I've also made this recipe subbing steel-cut oats (1 for 1, and you don't need to be fussy about when you add the liquid with oats; they're more forgiving than arborio rice). It's great and the color is just beautiful. Don't skip the optional umeboshi vinegar (which is actually a brine and not a vinegar) at the end unless you really can't find it, it gives a lovely little brightness.

• Tarragon risotto with mushrooms and leeks

  • IsaSim on April 15, 2014

    We liked it a lot. Tarragon and black olives bring interesting flavor accents. I used onion instead of leeks, fresh tarragon instead of dried.

• Triple bean maybe it's chili

  • deboChicago on June 11, 2019

    This was good. Made it with just pinto beans and it has a nice combination of spices.