Notes about Recipes in this book

• Minestrone

  • Rradishes on October 02, 2016

    Easily adaptable to whatever veggies you want to include/have on hand

• Hot & sour soup

  • Rradishes on October 02, 2016

    Used regular crimini mushrooms instead of Chinese mushrooms. Still great recipe, a staple now. Can adjust vinegar and seasoning to taste.

• Cauliflower-cheese soup

  • esack on January 23, 2011

    This is one of my go to recipes. Super simple and delicious.

  • krobbins426 on February 08, 2012

    Loved the addition of the caraway seed.

• Onion soup

  • oboistaalli on January 27, 2022

    This soup is a perennial favorite! Simple and delicious.

• White bean & black olive soup

  • oboistaalli on January 27, 2022

    Wonderful and hearty soup. Perfect for cold weather.

• White rabbit salad

  • oboistaalli on January 27, 2022

    This salad is deliciously creamy, fruity, and nutty. I made this with Good Culture Low-fat cottage cheese, Granny Smith apple, red seedless grapes, "cuties" mandarin segments, poppyseeds, and toasted, chopped almonds.

• Just white beans

  • owlmoon on November 23, 2017

    This works great with all beans (black-eyed peas, navy beans, etc.) but is also delicious on steamed green beans.

  • greatembini on January 09, 2019

    Simple and tasty. Served, as suggested in the recipe, with pickled red onions; also served with salmon and Roasted Beet and Walnut Salad from the Nourished Kitchen Cookbook.

  • krobbins426 on December 04, 2011

    Nice and easy. Made this with red pepper saute and polenta from Vegetarian Times.

• Balkan cucumber salad

  • ajs on August 16, 2010

    One of my favorite salads. Simple and delicious. Everybody loves it!

• Salsa fresca: Mango salsa

  • MMarlean on July 25, 2010

    7-25-10 - Made similiar recipe. Caribbean Salsa from Favorite Brand Name Barbeque Collection, page 89. Also had cucumber cubes (1/4" - 1/2"), 1/2 jalapeno pepper, green onion instead of red onion, grated fresh ginger, 1 1/2 tsp. brown sugar

• Basic corn bread

  • jzanger on February 25, 2013

    Surprisingly great results with such minimal effort! I made this in a generously-greased 8-inch cast iron skillet, preheated in the oven at 450 before turning it down to the prescribed temp for baking.

• Chinese green onion pancakes

  • Rradishes on October 14, 2016

    Easy to make, and dough was great consistency but the pancakes came out really chewy, not the consistency I've had in restaurants. Maybe next time I'll let the dough rest and use the kneading/rolling into tube/snaking technique other recipes for this dish seem to use.

• Swiss cheese & mushroom quiche

  • macfadden on February 17, 2015

    This quiche has a delicious combination of flavors. I usually use a 10 ounce box of mushrooms rather than the amount called for.

• Old country pie

  • macfadden on February 17, 2015

    This was quite tasty. It might have been because of my crust recipe or my ceramic pie pan, but the crust got slightly soggy for me, so next time I would blind bake it for about 10 minutes before putting in the filling.

• Cauliflower-cheese pie with grated potato crust

  • jzanger on January 30, 2011

    This is a great dish for a day in need of cheese and potatoes. Make sure the bottom of the pie or tart pan is greased or it will stick! I would imagine this to be a good "starter" dish for someone wanting to try out eating the occasional vegetarian main dish.

  • candrika.jo on June 28, 2011

    1) Heavy-duty oil the pie pan next time. Although I oiled the pan, the potato crust still stuck. 2) Next time, either add more herbs or add them after the cauliflower cooks. A good basic recipe.

• Zucchini-crusted pizza

  • Rradishes on October 02, 2016

    Crust comes out too moist to be picked up. Next will try less or no cheese in the crust.