Notes about Recipes in this book

• Corn & jalapeño pancakes (Panqueques piquantes)

  • racheldobric on November 23, 2021

    As people who own dozens of recipe books and don't repeat recipes often, it's saying a lot that we've easily made these pancakes as our go-to at home weekend brunch at least once a month for the last five or more years. They're not too sweet, not too savoury, and they're always a total hit with guests. We usually have them with the scrambled tofu from this same book, generous amounts of hot sauce, and occasionally rice paper bacon alongside. We follow the recipe to the letter, with one exception - we completely ignore the recommended quantity of corn and measure by feel instead - we probably use double or more! These reheat pretty well too.

  • Jenmeister on June 23, 2022

    I love these so much. I often make them very thick, slowly cooking them. Sometimes I put in olives instead of jalapeños. A favourite, for sure.

• The best tofu scarmble

  • Dcampos on January 17, 2023

    I was very surprised how well this came out. I did have some issues with the measurement of the flour. I should have used the weight measurement. 1/4c flour to 1cup soy milk makes a paste not a sauce. I had to add more soy milk and therefore additional spices. The end product was so close to a real egg scramble. The leftovers tasted great too.

  • CallmeIshbel on December 10, 2023

    as a lover of tofu scramble, I wouldn't make this version again, inparticular the sauce.

• Catalan tomato bread (Pan con tomate)

  • MelMM on January 31, 2019

    2-14-2008 Delicious, simple.

• Black olive & dark chocolate tapenade

  • MelMM on November 12, 2017

    Many typical tapenade ingredients here: shallots, olives, capers, herbs.... and then the surprising addition of dark chocolate. I thought this would either be great or horrible, but I had to try it. It's great. After tasting, I thought just a tiny bit of orange zest would be even better in there. It is, but the orange zest gets more prominent as the tapenade ages, so you need to go really easy on it.

  • lolako on May 24, 2026

    This wasn't bad. I used a high quality chocolate. Because of the darkness, there was a slight bitterness to the tapenade. This has to be blended to a smooth paste to really incorporate the chocolate. When I first tasted it, I could identify the chocolate. The next day just the slight bitterness of the chocolate was left. It is kind of addictive, because chocolate is kind of addictive. Guests liked it. Might make again

• White truffle forest mushroom pâté

  • Miscdebris on May 30, 2020

    Fine if you leave out oil

• Oyster mushrooms & white bean ceviche

  • MelMM on November 12, 2017

    Ceviche is one of the few things I miss being vegan. This recipe satisfied that lust perfectly. I omitted the white beans, because I just couldn't see them adding anything. The marinade with the mushrooms was excellent.

• Jalapeño & corn fritters

  • MelMM on November 12, 2017

    Made with both puréed and whole corn kernels, spiked with diced jalapeño, fried up and served with a nice "pesto" made of cilantro, mint, parsley, and pepitas. What's not to like?

• Chargrilled corn with chipotle crema & cheese dust

  • MelMM on November 12, 2017

    Nice technique of blanching the corn in the husk before grilling, which can be done faster and using less energy in the microwave (just sayin'). The chipotle crema in the title is a chipotle aioli in the ingredients list (and really is more of an aioli and not a crema at all). The "cheese dust" is a mix of sesame seeds, nutritional yeast, and white miso, similar to other recipes that usually call for walnuts or almonds. The sesame adds a different flavor which is pronounced, but interesting.

• Colombian hominy & black bean soup (Pozole)

  • TrishaCP on August 11, 2017

    I made several tweaks (including using homemade rather than vegan chicken broth), but this is incredibly delicious. I was out of black beans, so subbed canario beans instead. I cooked my own beans and hominy and I also had to sub about half of the tomatillos called for with cherry tomatoes- I used fresh rather than canned. The depth of flavor to this is just great, and it is just spicy enough. (I included the seeds and ribs of the jalapeños.)

  • MelMM on November 12, 2017

    They are claiming this version as Columbian. It's very different than any version I'm used to in that it contains a hodgepodge of poblanos, jalapeños, spinach, tomatillos, and black beans along with the hominy. It's not a pretty dish, and I honestly don't think it's authentic to anywhere, but it happens to be delicious.

• Tortilla soup (Sopa de tortilla)

  • MelMM on November 12, 2017

    Once again a different version, with black beans and corn, and the seasonings include cinnamon. An excellent soup, even if it doesn't resemble what I know as tortilla soup.

• Peruvian pasta bake (Sopa seca)

  • MelMM on November 12, 2017

    I'm used to Mexican sopas secas, and I know there is a tradition of them in Peru as well. The seasonings here are more Mexican or Southwestern, and there is the addition of black beans. Once again, the dish is good, it's just not falling into line with tradition.

  • Zosia on July 30, 2018

    The cooking method looked interesting so I gave this recipe a try. I was pleasantly surprised by how delicious it was, a hit with vegetarians and carnivores alike.

  • Dcampos on March 03, 2024

    Comfort food. I wasn't sure about how it was going to taste so I added a little cheddar on top 5 minutes before finishing in the oven. Didn't need it. The coriander cashew cream really added an additional layer of flavor.

• Spanish meatballs (Albóndigas con picada de almendra)

  • Zosia on October 08, 2018

    The list of ingredients seems overwhelming but it is for 3 components ("meatballs', sauce and picada) that can be made at different times. I didn't include any of the optional ingredients and I wasn't concerned with making this vegan so omitted the gluten flour and used an egg to bind the meatball mixture and followed the option to bake them. They held together really well and had a very nice texture, not too soft but still moist. I didn't overcook the rice as suggested so the individual grains retained their integrity. I'm on the fence about their flavour. I thought the soy sauce overwhelmed the delicious rice-lentil-aromatic-spice combination and I wish I'd left it out. The sauce with picada was fantastic. I made the components a day ahead and assembled the dish just before serving. Non-vegetarians liked it but thought the "meatball" was trying too hard to taste like meat. Vegetarians at the table loved it. Thanksgiving 2018.

• Paella

  • Zosia on August 22, 2018

    The flavour was very good, very deep and rich, but I had a few problems with execution. The sofrito took twice as long to cook than the recipe indicated (an extra 15 minutes for the onions and peppers to approach a "jammy" texture and an extra 15 minutes for fresh tomatoes to break down into a saucy state). I questioned the ratio of 1275 ml stock (plus sofrito) to 400g rice and added only 900ml. It was still too much and the rice was soft and overcooked by the time the liquid was absorbed. Also, there was no bottom crust but that may have been because of the pan I used (Le Creuset casserole). Despite the issues, I will make this again or at least the sofrito which was an excellent flavour base.

• Chickpea stew (Garbanzos estofados)

  • MelMM on November 12, 2017

    This is my favorite recipe of the book so far, and it's worth the price of the book. Really nice Spanish flavors, and a good one-pot meal featuring chickpeas, potatoes, and a hefty dose of chard.

• Warm hearts of palm salad

  • MelMM on November 12, 2017

    Hearts of palm are dusted in seasoned cornstarch and fried, then served over a bed of guacamole with pico de gallo on top. I went my own way with the pico and the guac - I have my limits. A lovely salad/starter if you like hearts of palm.

• Peruvian purple potato & pumpkin salad

  • pixie_brsj1p on April 20, 2026

    Delicious, vinaigrette is excellent, can add croutons or baked tofu

• Spanish potato salad (Ensalada con patatas bravas)

  • TrishaCP on May 22, 2017

    We really loved this recipe. We omitted the chickpeas and I didn't bother deseeding the tomatoes, but otherwise followed the recipe as written. I would probably cut the potatoes into smaller pieces like shown in the photo next time, but otherwise this is perfect.

  • TrishaCP on September 17, 2017

    Available online through the Washington Post. https://www.washingtonpost.com/lifestyle/food/a-spicy-smoky-potato-salad-with-spanish-aspirations/2017/09/01/1b4f17f6-8e7e-11e7-84c0-02cc069f2c37_story.html?utm_term=.cc7cce4514c7

  • TrishaCP on September 17, 2017

    And available through EYB. https://www.eatyourbooks.com/library/recipes/1857981/spanish-potato-salad-with-chickpeas

  • MelMM on November 12, 2017

    This might be the best potato salad I've ever eaten, taking the flavors of patatas bravas but reimagining it as a potato salad, enhanced with chickpeas so it's substantial enough to make a meal, if you so desire. I've made this several times now and it's become a go-to recipe. Great for potlucks!

• Pickled onions (& other stuff)

  • CallmeIshbel on December 10, 2023

    Second step in instructions, "reduce the heat to a low simmer and cook until the sugar is dissolved" problem is there is no sugar in the ingredient list.

• Smoked paprika vinaigrette

  • pixie_brsj1p on April 20, 2026

    Excellent flavour

• Chester's reality smoothie

  • rodillagra on March 21, 2018

    I left a third of this in the blender beaker in the fridge overnight. When I went to drink it it was quite solid. So, to amuse my children, I tipped it out into a bowl and ate it with a spoon. It turns out to make a lovely chocolate pudding.

• Eat Your Books

  This cookbook was the first to change my mind about vegan cooking - it's beautiful and approachable.

  Full review