• ccav on July 18, 2015

  Adding 2 recipes from Amy Chaplin's blog here until the blog is on EYB: These sprouted grain breads were both excellent and easy: http://amychaplin.com/2009/07/18/sprouted-spelt-bread-with-seeds/ http://amychaplin.com/2015/03/15/gluten-free-millet-buckwheat-bread-exciting-news/

Notes about Recipes in this book

• Brown and sweet rice

  • ccav on July 18, 2015

    My favorite cooked brown rice, mixing the sweet with short grain brown. Leftover rice does not get dried out like long-grain jasmine and basmati can.

  • Astrid5555 on January 02, 2016

    Great base for any kind of rice salad!

  • Rutabaga on June 08, 2016

    I used long grain in place of the short grain brown rice, as that was what I already had. It turned out quite well, although I think I would prefer short grain. As is, it is still a great base for rice salad, which I made using olive oil, moscatel vinegar, lemon juice, mixed olives, roasted red peppers, feta, diced chicken, and toasted pine nuts - delicious!

• Brown and sweet rice with teff

  • dinnermints on July 28, 2016

    I like the combo of rices and teff, but would not soak the rice beforehand - it makes the rice gummy and the texture isn't nice.

• Brown and sweet rice with chestnuts

  • ccav on July 18, 2015

    This is a nice way to change up rice. Good with chopped umeboshi plums mixed in, and topped with cooked greens, a fried egg, gomasio.

• Simple marinated beans

  • tsp on July 04, 2024

    I make it using canned chickpeas. Easy and delicious

• Fresh nut milk

  • vickster on August 17, 2015

    Delicious nut milk!

• Roasted vegetables

  • Indio32 on September 01, 2020

    Made with olive oil. Mixed the roasted vegetables with cous cous and served with baked hake.

• Superfood oatmeal with goji berries, chia, and mulberries

  • Astrid5555 on December 13, 2014

    Quicker than many other porridge recipes because you soak the oats with the dried fruit overnight. This one is a real superfood recipe since you also topp the porridge with a superfood sprinkle and add a chia gel as well.

• Soaked oats and chia with almond milk, flax, and wheat germ

  • Rutabaga on December 23, 2015

    I made this using coconut milk (the drinking kind) in place of almond milk, and also used whole, rather than ground, flax seeds. All in all, a nice breakfast porridge base, although of course it's the toppings that make it yummy. Since there is no sweetener in the recipe, we added honey, and also used pomegranate arils, sliced banana, whole almonds, and Greek yogurt.

• Simple red lentil soup with spinach, lemon, and pepper

  • ChelseaP on August 05, 2021

    Utterly speechless about how nice this recipe is. With so few ingredients it seem dubious that it will taste well rounded but it's lovely!

  • tsp on November 07, 2024

    It’s a fantastic soup. Easy and delicious

• Parsley brown rice salad with seeds

  • Astrid5555 on May 30, 2015

    Delicious! Love the brown and sweet rice combination. Makes a great side salad or in combination with a soup a filling lunch. Can be made ahead, keeps well.

• Whole-wheat fettuccini with kale, caramelized onions, and marinated goat cheese

  • ChelseaP on July 07, 2022

    Another staple recipe in our house. A total winner. I often just marinate my own feta but cutting it into cubes and putting it in a mix of olive oil and spices (often fennel seeds, chilli flakes, cumin seeds, lemon zest, bit of lemon juice etc.), it's soooo good.

• Quick pickled red cabbage

  • sosayi on March 21, 2018

    Take 4 cups of thinly sliced red cabbage, add 1/2 teaspoon of salt and 2 tablespoons of apple cider vinegar and massage it. There you go! I did find that I needed a bit more salt and vinegar to season and soften up my cabbage (which I left for the full hour that she gives as a range). That could have been because my cabbage was less tender, but just something to be aware of! This added greatly to the final plate of the Spicy Chickpea Stew, adding contrasting crunch and tang, and I think it could do the same to other similar dishes. Not sure if it'd stand on its own, though.

• Dijon mustard-marinated tempeh

  • Astrid5555 on January 30, 2015

    Nice, but would have liked a more pronounced mustard flavor. Probably needs to be marinated for more than 30 minutes.

  • CourtneyT on May 13, 2025

    I took Astrid’s advice and marinated for several hours. I also doubled the mustard and substituted white wine for apple juice as I never have that on hand. We really enjoyed this and will definitely make again. If anyone is doing Zoe, this scored very high for me.

• Quick braised tempeh

  • Astrid5555 on May 22, 2015

    Great recipe if you do not have time to marinade the tempeh in advance. Served with Anna Jones' "Asparagus and roasted cashew stir-fry" from A Modern Way to Eat. Worked really well together.

• Garlic tamari-braised tofu

  • Astrid5555 on December 13, 2014

    Nice basic tofu recipe.

  • ChelseaP on May 22, 2021

    Really nice and simple tofu recipe. Have made many times and is always good.

• Vanilla chia pudding

  • ChelseaP on July 07, 2022

    The best chia pudding recipe I've ever come across. Is so creamy and delicious. A real family favourite.

• Superfood breakfast sprinkle

  • Astrid5555 on December 13, 2014

    I am using this combination of flaxseeds, wheatgerm and maca root powder as a topping for almost all my breakfast porridges now. Once you get used to the maca powder taste, you don't want to miss it anymore.

• Amaranth muesli with toasted seeds

  • jenburkholder on October 06, 2020

    Only about half of what's listed is actually part of the muesli, the rest is serving suggestions. The popped amaranth is lovely in a muesli, and I'll snag that for future breakfasts, muesli being a go-to for me.

• My mother's spelt almond waffles

  • dinnermints on May 15, 2016

    These were nothing special, but good, and crisped up nicely. I added 1/4 tsp. salt, and used barley malt syrup instead of rice syrup (mainly because I don't buy rice syrup and ran out of honey). I've never had a problem with my waffle iron undercooking whole grain waffles (as she mentions in her note), so I left them in there the usual amount of time with no ill effects. I substituted low fat milk for the almond milk. The yield was seven waffles; maybe I would have gotten eight if I'd used a scant 1/2 cup instead of heaping. Mostly it was a good way to use up the sprouted spelt flour and almond meal that have been hanging around with nothing to do.

  • dinnermints on October 16, 2016

    UPDATE: Can substitute ground walnuts; added pumpkin pie spices; next time would try some form(s) of ginger (fresh and/or powdered and/or crystallized).

• Blackberry cornmeal muffins

  • Rutabaga on September 25, 2016

    It was fun to make these muffins using such a variety of flours and grains. Plus, the taste and texture of the whole grains paired perfectly with the juicy, tart and sweet berries. I made a few substitutions: coconut milk (the drinking kind) in place of almond milk, packaged almond meal instead of grinding my own, and coarse cornflour instead of grits. Come next blackberry season, I would definitely make these again.

  • dinnermints on July 23, 2017

    I do love the ample amount of fruit in Chaplin's muffins. I didn't have enough sprouted spelt flour, so I used about half white whole wheat. Also used 2% milk and medium-grind cornmeal that I had on hand. To fit the batter in 10 muffin cups I needed to mound quite a bit (could have just made 12 muffins, but for a 1-muffin serving, 10 works out better), but that worked out just fine, the batter didn't spread all over the pan. I'd definitely make these again.

  • LomaxHartCreative on September 04, 2021

    Just made these, with a few subs. I used whole wheat flour instead of spelt. A mix of coconut oil with toasted coconut butter. I also added a classic pie crumble on top, using butter. All in all I liked the muffins, but they definitely taste healthy. Next time I’d add a bit more salt and maybe switch sugar for maple syrup. If you slather with jam there step up to pretty good!

  • skvalentine on January 09, 2023

    These are delicious! I made the coconut variation and I can't wait to try the cornmeal next time.

  • CourtneyT on February 21, 2024

    Quite delicious and healthier than most baked goods. I stuck to the recipe but I think next time I may add a touch of spice, possibly cardamom? I think it would work well with the orange and the density of the muffins.

  • KNivia on March 09, 2026

    My husband made these for me today to eat now and to eat as a healthy snack when our baby arrives in a couple of months. We used a combination of frozen blackberries and blueberries. These with the orange juice flavor and crunch from the cornmeal is incredible! This made 12 for us! And it will be made again!

• Spelt brown rice bread with sesame

  • dinnermints on July 28, 2016

    This was good, but too much salt. Not inedibly salty as I'd feared, but I'd reduce the salt to 1 tsp next time. The rice and sesame are a nice addition, giving it a good crunch and unique flavor. But I'd make the rice differently - Chaplin soaks hers overnight, which robs the rice of some good texture.

• Pumpkin bread with toasted walnut cinnamon swirl

  • dinnermints on December 18, 2016

    I used Sara Forte's adaptation to make things a bit easier, but next time I'd try the kabocha. This was a very good addition to brunch; the toasted walnut cinnamon swirl is a nice surprise. It was a little dense in places, which could be because of the sprouted spelt flour (next time will use whole spelt flour). I used brown sugar instead of maple sugar, but Sara's suggestion of muscovado would be good, too.

  • skvalentine on August 15, 2023

    This was a hit with my family. We used a roasted Candy Roaster squash, and brown sugar, and non-sprouted spelt four. I'd like to try this with a natural sugar next time. Cooked for 10 or 15 minutes longer than the recipe called for, and the middle was still somewhat dense and wet-- but still delicious! I toasted slices under the broiler the second day.

• Banana bread with toasted walnut cinnamon swirl

  • KNivia on March 16, 2026

    I literally bought extra bananas to make this! I also, as always with loaf breads doubled the recipe to freeze 1 loaf. And I’m so glad I did as this is such a good banana bread recipe! I love the cinnamon crunch swirl in the middle and it’s not GF but because it uses spelt flour I having a gluten sensitivity can still eat a piece without feeling terrible. It’s also just plain easier than my GF banana bread recipes. I plan to make the pumpkin version soon!

• Plum millet muffins

  • dinnermints on July 31, 2016

    At first, these muffins made me cranky. Soaked millet does not seem to cook up any differently than unsoaked millet except that it involves an extra step, and then 1/4 cup millet just makes 1 scant cup cooked; not 1 cup + 2 T as the recipe indicates. 1/2" seemed too big a slice for the plums, so I quartered them and sliced them a bit thinner. Ten muffins always bothers me: if you're going to the trouble of making muffins, fill up the pan, ferchrissake. And I didn't notice at first that these muffins were vegan; I was just trying to use up some sprouted spelt flour that's been sitting in my pantry. So I was prepared for these muffins to be a disaster. But, well, they were delicious. They weren't like your usual muffin - too moist to split and butter, as my husband tried to do - but I liked the different texture, which did seem decadent as the author described. And I'm guessing vegan baked goods maybe often end up with this texture.

• Quinoa congee

  • KNivia on March 16, 2026

    I made this today for lunch and to have leftovers for the week. I got in all of my workouts in between stirring! I also doubled the recipe and froze 1/2 to have for another week. I used all of the toppings she listed + each bowl has a 7 minute soft boiled egg along with a little chili crisp for heat! Really good and besides time to make - very easy!

• Coconut and quinoa pancakes

  • ccav on September 13, 2015

    super easy; my sub-par blended did a fine job to make a smooth batter from the soaked quinoa mixture. Pancakes were light and had nice texture. There is a distinctive quinoa flavor, which was fine for me but worth noting.

  • KNivia on March 29, 2026

    Super easy and no sugar!! Love these GF pancakes! Serve with berries + bananas and some maple syrup! Great Saturday morning breakfast!!

• Cherry coconut granola with extra virgin olive oil

  • jenburkholder on April 13, 2021

    Tasty, moderate sugar granola. I omitted the maple syrup and used currants instead of cherries, because that's what I had on hand. Doesn't clump, but they never do without protein. May make again.

• Kabocha chestnut soup with nori sesame "leaves"

  • dinnermints on December 18, 2016

    Worth the trouble? I'm not entirely convinced. It could make a dramatic starter soup for company with enough planning in advance. I have no trouble peeling a butternut squash, but dread peeling a kabocha with its brittle skin. Maybe I'd roast the kabocha the night before and scoop out the flesh instead, and might make the sesame leaves the night before. I did roast the chestnuts ahead, but next time would try Epicurious's guide for roasting chestnuts, or at least a hybrid. I think making an X would be better than a straight cut across. Since they wouldn't peel easily, scooping out the flesh with a spoon worked fairly well. I'd also increase the amount of chestnuts by a few ounces. I got nine generous servings out of this, but did use slightly more squash and chestnuts. Parting note - an immersion blender worked just fine.

• Quinoa with roasted summer vegetables and harissa marinade

  • lolako on April 25, 2026

    Tasty and filling. Vegetables were perfectly roasted. Topped with roasted olives and vegan feta. Used jarred rose harissa. Halved recipe and had 3 servings.

• Quinoa beet salad with feta, chili, garlic, and sautéed beet greens

  • ChelseaP on August 05, 2021

    A beautiful healthy and filling salad. Everything works really well together.

• Kale slaw with creamy mustard dressing

  • vinochic on December 12, 2014

    very good. I have used this dressing for other salads and steamed vegis as well.

  • sosayi on October 07, 2019

    I've made this a number of times, but somehow have never reviewed it. This is a vibrantly colored and delicious slaw, with a lightly creamy, yet acidic, dressing. I love that the creaminess comes from a nut butter, too, not mayo or sour cream. I've varied the veggie amounts based on what's on hand, but it really is best if the kale is the main ingredient and the others are accents.

  • n_no7u6j on February 05, 2026

    I really like this dressing. I used sour plum powder since I didn't have the plum vinegar.

• Roasted acorn and delicata squash salad with wheat berries and bitter greens

  • debbates on January 30, 2026

    A great base for a really nice salad. I wanted to play a bit more and added blackberries, chopped dates, mixed greens.

• Roasted winter vegetables and arugula salad with mustard dressing

  • ChelseaP on July 08, 2022

    Gorgeous and filling salad. Will definitely make it again.

• Labneh

  • sosayi on March 21, 2018

    Absolutely delicious, as labneh is. I did drain mine overnight and up to dinner the next day, but I wasn't starting with greek yogurt (Green Mountain Valley Lactose Free, if it matters), so maybe that made a difference. Great flavor and texture with the added salt and olive oil (1/2 teaspoon and 1 tablespoon).

• Turmeric lemonade

  • Astrid5555 on December 13, 2014

    This tastes amazing diluted with warm water on a cold day! I just wish someone would have told me that the turmeric root stains everything. It took two days for my fingers to look normal again.

• Hibiscus infusion with citrus and ginger

  • Pandan on June 29, 2024

    Really good! I steeped shredded ginger together with the hibiscus instead of making ginger juice. Also, I replaced stevia with honey.

• Dill roasted plum tomato tart with pine nut crust

  • sosayi on September 06, 2018

    Absolutely delicious summer tomato tart! And, for those avoiding dairy, you'd be hard pressed to not think the tofu custard filling wasn't the real thing. A very versatile recipe that I can see using any seasonal roasted vegetable in, or adjusting the herb to be a different one (like basil). The crust was flavorful and easy to make, as was the filling, and the roasted tomatoes were a great topping. I'll make again for sure.

• Fragrant eggplant curry with cardamom-infused basmati rice, tangy apricot chutney, and cucumber lime raita

  • SugarFree_Vegan on November 08, 2015

    Pg 251 - Aubergine Curry - I used just some regular aubergines that we get in the supermarket as baby ones cost the earth and are hard to find. I also used some passata to bulk out the quantity of tomatoes as I had some in the fridge. A really lovely curry and goes superbly with the sides in the recipe. Tangy Apricot Chutney - This is a great store cupboard chutney that will become a staple for our kitchen. Great with some cheese! Cardamom infused brown basmati rice - you can use regular brown rice (or even easy cook rice) for the recipe it just tastes a little different but equally delicious. Just amend the cooking time according to your produce instructions.

• Cucumber lime raita

  • mjes on April 20, 2018

    Yes, I love limes and, yes, I just happened to have some finger limes to use as a garnish. This is a recipe well worth adding to my standard repertoire.

• Sweet corn tofu frittata with roasted cherry tomato compote

  • ccav on September 20, 2015

    This was a bit of a time commitment but worth it. Great to make in corn season! The resulting fritatta has a nice flavor profile; the garlic and spices really work. The cherry tomatoes are a great compliment. Leftovers kept well, were good cold for lunch the next day.

• Beet chickpea cakes with tzatziki

  • sosayi on September 30, 2017

    Had this for dinner last night and loved it! Served in pita with the tzatziki, chopped tomatoes, and harissa. Like a slightly different version of falafel, and the outside of the cakes definitely gets a bit crispy in the oven (which I was skeptical about). The recipe accurately serves four, so I froze half for another night.

  • sosayi on October 24, 2017

    The cakes took to freezing beautifully. Just took them out to thaw in the morning and then cooked as per the directions in the oven. Served with Israeli chopped salad, tahini yogurt sauce and harissa on top of a brown rice bowl.

  • jenburkholder on October 05, 2020

    I liked these - especially the tzatziki, it was a very nice rendition. However, mine didn’t quite hold together, so next time I would add a flax egg, I think. I also thought they needed a bit more acid. The balsamic was a bit too sweet to provide a good counterpoint, and I think I’d add a squeeze of lemon.

• Tzatziki

  • jenburkholder on October 06, 2020

    This is a good tzatziki. Note, though, that it calls for a significant amount of fresh dill - not sure why that isn't listed.

• Butternut squash lasagna with whole-wheat noodles and sage tofu ricotta

  • sosayi on January 26, 2018

    A really delicious dish! I would have preferred using the whole wheat lasagna noodles the recipe called for, as I think that their stronger flavor and chewier texture would work well here, but my store was out. Even without though, it was very good, almost like fall in a plate. You start out by roasting squash and then pureeing that simply with salt and pepper (I needed to add some water for ease of blending). Next, you caramelize onions. Half are reserved for layering. The other half get puréed with the tofu, some vinegars, olive oil and garlic that you cooked in the oil, and the sage. You layer the noodles with the squash and the onions and the sage tofu mixture. I think I’d try to work in a fourth layer of noodles next time perhaps, but it’s a close call. It starts off fairly loose and soft looking, but sets up gorgeously.

  • galegnichols on April 15, 2018

    I agree with sosayi...this was delicious. It's a lot of work, but the recipe makes a large quantity of lasagna and it freezes well. The tofu layer is surprisingly fluffy and light. A great recipe!

  • CourtneyT on February 13, 2024

    This is easy but time consuming. If I make this again, I will do it the day before.

• Spicy chickpea stew and quinoa pilaf with golden raisins and almonds

  • sosayi on March 21, 2018

    Excellent dish! Loads of veggies, and if you've chopped everything in advance and have some pre-roasted squash, it comes together really quickly on a weeknight. I served it with the "optional" accompaniments of the quick-pickled red cabbage and the labneh and both really added to the dish, enough so that I wouldn't leave them out. The creaminess of the labneh cut through the heat of the harissa (which I served on the side for small people) and the acidity and crunch of the cabbage were a great counterpoint, as well. She also mentions in the headnote that serving it with some steamed spinach would be good, so I sauteed some with lemon juice and garlic. Next time, I'd just add spinach to the stew, I think. Easier and one less mess to worry about. But this is a definite repeat!

  • jenburkholder on September 21, 2021

    This was fine, but quite laborious for what tasted, to me, like a very standard stew. I’m not sure what pre-roasting the squash really added - carrots cook even longer than squash, so it seems one could just chuck the squash chunks in as well. The pilaf is nice, though, and all of the components together make a tasty meal, just not one worth repeating, IMO. There’s other versions of similar things I like better.

• Quinoa pilaf with golden raisins and almonds

  • jenburkholder on September 21, 2021

    Didn’t soak the quinoa, because that seemed silly. Nice little pilaf, good accompaniment to the stew. Will likely make again.

• Burdock and carrot kinpira

  • sosayi on September 30, 2017

    Good, basic Japanese side dish. I just thinly sliced the carrots and burdock into coins, versus matchsticks. And had to add a significant more amount of tamari "to taste" at the end. Maybe a tablespoon? Also finished with a splash of sesame oil. The sesame seeds really add a lot.

• Heirloom bean Bourguignon with celery root mash

  • adelina on March 20, 2026

    I simplified this recipe a bit but still a phenomenal vegan deliciousness.

• Pumpkin tartlets with cashew ginger crust

  • sosayi on November 27, 2018

    My review is just for the cashew ginger crust, as I used a different filling (Meta Given's Pumpkin Pie filling). I cut back slightly on the ginger (2 teaspoons instead of 3, I believe?), and subbed some GF flour for the spelt. The flavor and texture of the baked crust was amazing and it worked beautifully as a press-in dough in an 11-inch tart pan. I'd definitely make it again.

• Chocolate pots de crème

  • KNivia on February 15, 2026

    I made these for Valentine’s Day but as I don’t have time to make my own nut milk (I wish), I subbed in 2 cups barista style macadamia nut milk along with 1/2 cup full fat coconut milk. Then cooked on stove exactly as directed with agar. I served in Le Creuset mini coccettes topped with raspberries and more dark cocoa powder. These really need to set up In the fridge overnight, but 3-4 hours was enough tonight! My husband loved them and now I have vegan chocolate mousse to snack on the rest of the week!

• Almond butter brownies with sea salt

  • vinochic on December 12, 2014

    These are very good. I tried substituting a natural peanut butter for the almond butter for a batch, but prefer the almond butter.

  • sosayi on April 14, 2017

    I will admit: I made these hoping to be a bit more virtuous and healthy about my dessert choices. But, that failed.... because these are SO GOOD that I ate way too many of them. Rich, dimensional, and the scattered toppings (chocolate, nuts, salt) make them a to-die-for treat.

  • KNivia on February 08, 2026

    These are delicious and vegan! Makes an 8x8 pan.

• Pistachio golden raisin cookies with cardamom

  • CourtneyT on February 17, 2024

    We really like these! Quite healthy as cookies go and the cardamom lends a lovely warmth. I don't think these will be hanging around very long as my husband scoffed four before they were done cooling!

• Pomegranate kanten

  • dinnermints on December 18, 2016

    No. Not good. And there may still be one lurking in the fridge somewhere. Maybe I haven't had enough exposure to this kind of dessert, but the agar and arrowroot dims the flavor of the juices, and is a bit rubbery.

• Peach chia pudding

  • Astrid5555 on July 08, 2015

    Made for breakfast topped with coconut yogurt and fresh blueberries. Very good!

  • ChelseaP on June 06, 2021

    This was good but I love the vanilla version the best.

• Leite's Culinaria

  Perhaps the best way to describe At Home in the Whole Food Kitchen is that everything actually tastes like home...clean eating, plain and simple.

  Full review

• Delicious Everyday

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