Notes about Recipes in this book

• Rainbow flatbreads

  • wjjjww on April 27, 2018

    broccoli is really great. carrot a little sweet.

• Chia to share

  • wjjjww on April 27, 2018

    keeps well for quick breakfast or dessert. layer with fruit and yogurt.

• Raspberry mousse and chia parfait

  • wjjjww on April 27, 2018

    raspberry mousse tastes great, but not as pretty as in the book.

• Mediterranean salad jar

  • wjjjww on June 21, 2018

    Also blueberries subbed for the figs would be yummy.

• Baked portobello mushrooms in white wine and vegetables

  • VineTomato on November 24, 2019

    I wanted to love this so badly. It smelt absolutely delicious baking away in the oven, but in the end the flavour was a total let down. The instructions are to add 120ml of water along with the white wine - perhaps to up the flavour reduce this to 50 ml and make it stock?

• Fifty shades of greens

  • VineTomato on July 05, 2018

    This was one of those recipes I was so excited to try out. The photo in the book is enticing- green, delicious, healthy and vegan! I had many grumbles from Mr VT who did not want ‘coconut’ (really I think it was the greens he didn’t want), but I assured him it would be delicious! Unfortunately not. I deviated slightly skipping the thyme and capers, adding red chilli flakes and swapping Swiss chard for the spinach. The flavour was bland and nothing to write home about. The other disappointment was that by the time I served it, not long after making it the veggies had lost their green and looked rather unappetising.

• Middle Eastern sweet potato wraps

  • VineTomato on January 12, 2019

    I make these often. One of our all time favorite wraps. Genius!

  • WandaA on July 20, 2020

    We enjoyed this very much! I paired it with a Shirazi salad which worked well. Will definitely make this again!

  • lizbot2000 on March 22, 2018

    A nice, easy dinner. Really enjoyed it. The dates in particular were a nice touch.

• Summer veggie bowl

  • VineTomato on July 01, 2018

    I didn’t really enjoy this salad. I left out the red pepper relish and as I suspected it would not really compliment the other flavours and I’m glad I did although as a result the salad was bland. The tomatoes were a strange addition, I would have choose either strawberries or tomato but not both, they don’t work together. Courgette, lentils and strawberries a lovely combination.

• Autumn veggie bowl

  • VineTomato on October 17, 2021

    Happily ate this for lunch for a week. The blueberries are a delightful addition. I used long grain brown rice in place of the millet. I also swapped pumpkin seeds for roast hazelnuts, which I highly recommend.

• Lemon ricotta lasagne for a crowd

  • saarwouters on March 10, 2019

    Excellent vegetable lasagne recipe! Everybody loved it. It is a bit of work but well worth the effort. Followed the recipe, but there was not enough sauce for all the layers (in comparison to the amount of lasagne leaves). So I stacked it a bit differently to make it work. It still turned out great. It was very 'light' for a lasagne dish.

• Vegan mushroom and lentil burgers

  • saarwouters on March 10, 2019

    These are the first vegetarian burgers we ever made and we loved them! Consistency was good. They really stayed together while baking. And they tasted great too.

• Chermoula baked aubergine with spiced chickpeas

  • saarwouters on October 20, 2018

    This was delicious! It says 1 eggplant per person, but I could easily eat 1,5. So maybe add a side dish.

• Banana and spinach pancakes

  • WandaA on July 22, 2020

    This was delicious!

• Mushroom, goat's cheese, pear and walnut fettuccine

  • lizbot2000 on February 02, 2018

    Really easy and tasty. A good weeknight meal - only takes as long as it takes to cook the pasta, really. Minimal chopping, too. Used white balsamic for the drizzle, which was awesome.

• Mediterranean tray-bake with halloumi chunks

  • lizbot2000 on May 23, 2018

    Ahhhhhhh why is halloumi so good? ?? I added cauliflower because roasted cauliflower is up there with halloumi in the ranks of things that are the most delicious. Used white balsamic and an insane amount of olive oil (probably too much). No olives. Was awesome.

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