• DKennedy on February 02, 2025

  Gave to Betsy

Notes about Recipes in this book

• Tomato-pepper jam

  • karliekramer on June 02, 2023

    great on cornbread with basil in the summer!

• Watermelon salad with Persian cucumbers, cherry tomatoes, and balsamic reduction

  • Tealismyname on August 17, 2024

    Style over substance. Nice flavours but focussed too heavily on presentation when it's largely a very simple salad.

• Kale salad with currants, pine nuts, and lemon-thyme vinaigrette

  • boopity on May 18, 2019

    Black Kale is also known as cavolo nero.

• Butternut squash farinata with arugula salad and pomegranate vinaigrette

  • saveur on December 19, 2015

    I swapped sage instead of the parsley and it was lovely. Not difficult to make. Took a bit longer to bake, though

  • hyperbowler on January 11, 2017

    What the heck does "finely diced? mean?" I assume it means small dice = ¼ x ¼ x ¼ inch (6x6x6 mm). For a more flavorful top after you take it out of the oven, I recommend brushing the top with 1 Tbs. olive oil, tossing it under the broiler for extra browning, and sprinkling with some extra salt. Also, to minimize clumps, sift the chickpea flour before mixing it with the other ingredients.

• Flatbread dough

  • Alwebber on April 03, 2020

    This dough freezes great! Favorite flatbread dough. I’m a bit generous on the olive oil coating prior to storing/cooking and use a pizza stone. Just incredible!

• Summer minestrone with basil pesto

  • bwhip on September 29, 2021

    Wonderful recipe, one of the best minestrone recipes we've cooked. Only real change we made was using traditional pesto (with parmesan - not vegan), and using a bit of parmesan rind in the soup as it simmered. Result was quite lovely, with a surprising depth of flavor for something that came together rather quickly.

• Cream of fava bean and pea soup

  • karliekramer on March 09, 2023

    shelling the fava beans is a labor of love, but it's exquisite in the spring.

• Vegetable bouillabaisse with rouille

  • Shaxon on June 05, 2023

    Very light and healthy. The roasted red pepper mayo sauce adds nice richness and brightness. I substituted ouzo for pernod and used 2 sheets of nori instead of kombu (because that's what I had on hand). I added 1 diced Yukon Gold potato to make it a little more filling.

• Kale spanakopita with harissa sauce and mint oil

  • karliekramer on March 09, 2023

    amazingly crispy and delicious. feels elevated but still comfort food.

  • lolako on February 22, 2024

    This is a lot of work, but well worth the effort. I couldn't find vegan ricotta in several grocery stores. I ended up using the sunflower ricotta recipe from Thug Kitchen, which makes two cups. There is a lot of kale to prep and cut. It took about 3 1/2 hours to assemble and cook. But they will be a hit with your guests.

• Oven-roasted Romanesco with onion agrodolce and grappa-soaked raisins

  • Tealismyname on February 11, 2024

    We used cognac instead of grappa. The recipe makes a lot of sauce so we are going to have this a few days in a row. You can serve it with pork but we're vegetarian. A really special and unusual side but needed a bit of bulking out. Lots of work and time but a really flavourful and delicious agrodolce.

• Creamy polenta with roasted corn and porcini mushroom-Bordelaise sauce

  • prkrgrant on February 16, 2025

    Very good and the sauce is quite luxurious.

• Pappardelle Bolognese

  • Alwebber on April 03, 2020

    Love this recipe! It’s a labor of love, but the end result is glorious.

• Linguine with balsamic-roasted mushrooms and tomato-basil butter sauce

  • bwhip on April 17, 2022

    Absolutely delicious dish. We didn't do it the vegan way exactly, using real butter, and egg dough for our pasta. Flavors were lovely. Not difficult at all, though the extra step of making the marinara adds some time (they did say you could use store-bought).

  • Tealismyname on September 28, 2025

    Very very delicious! We had made the marinara during the height of sumemer and so could use it frozen. We used real butter as we're just vegetarian. We used balsamic glaze instead of a balsamic reduction

• Grilled garden vegetable lasagna with puttanesca sauce

  • bwhip on September 20, 2021

    Exceptional, probably our favorite lasagna ever. We’re not vegan, so we did use regular ricotta and mozzarella, but otherwise stuck to the recipe. Lots of work, especially when combined with making the marinara and puttanesca- but it makes a ton, and the depth of flavor is spectacular. Was a nice project for a rainy weekend.

  • david_fp9jjb on May 17, 2026

    Great recipe. Tons of flavor Although it is a ton of work and takes forever. But everyone wanted to take home some leftovers.

• Puttanesca sauce

  • bwhip on September 20, 2021

    Delicious! Really kicks the already great Marinara up a couple of notches. Easy to prepare, and was wonderful in the lasagna from this same book. I did modify slightly, as my wife doesn’t like olives. Instead of the cup of halved olives it called for, I used about a quarter of that and chopped them up with a food processor (so we’d get the nice depth of flavor, and she wouldn’t know - shhhh). We’ll have this again.

• Vegetable stock

  • ricki on January 23, 2018

    Good basic, light stock. And easy. I simmered a little longer (an hour) to extract more flavor from the vegetables. Didn't have any fennel on hand, so I substituted an additional carrot and celery stalk along with 1/2 tsp fennel seed.

• Scoty's marinara sauce

  • bwhip on September 20, 2021

    Lovely marinara. Great depth of flavor for something so easy to prep. Used as the base for the Puttanesca Sauce from the same cookbook (and then the Lasagna).

• Oregonian

  ...shows how sophisticated vegan cuisine can be in the hands of someone trained in classical French cooking. But these aren't overly complicated chef recipes with long lists of unfamiliar ingredients.

  Full review