Notes about Recipes in this book

• Curried carrot dip

  • SpatulaClark on July 09, 2020

    Simple, but more than the sum of its parts! Harmony of texture and flavour.

  • sayeater on February 01, 2022

    A nice whole foods dip to add to your mezze spread. Would help to balance out richer dairy based dips. Good flavor combo, easy to prepare. I've also.made the Caraway-parsley version.

• Caraway-parsley-carrot dip

  • sayeater on September 21, 2021

    This is a really good combo! Simple to make too. I steamed the carrots in my Instant Pot instead of boiling. A great way to feature the Burlap and Barrel King Caraway seeds I had.

• Chestnut-lentil pâté

  • damazinah on December 19, 2015

    I made a few modifications to this recipe. First of all, I used jarred cooked chestnuts, which made it sooo much easier! I used only 1/2 cup of the lentil cooking water (in place of the plain water) when pureeing the pate, cut the oil back to 1/8 cup (using a EVOO instead of grapeseed oil), and added a tbsp of cognac in a nod to traditional pate.

• Walnut-mushroom pâté

  • jenmacgregor18 on March 22, 2023

    Sooo good. This is so much more than I expected. It is difficult to stop eating. Fantastic flavor and texture. I omitted tarragon and subbed oregano for thyme. I only had to add 2 T of broth. I used Better Than Bouillon brand.

• A hummus recipe, remastered

  • mellowtrouble on December 06, 2011

    simple to follow and delicious. made my own tahini too, easy-peasy, yay.

  • BethNH on May 12, 2017

    I used canned beans and my food processor and got a nice creamy hummus

  • christineakiyoshi on March 04, 2020

    Very good and smooth. I would probably add more garlic and salt next time.

• Blue flannel hash

  • bestycooking on May 01, 2020

    Page 73-74. Recipe calls for blue potatoes.

• Chocolate chip brownie waffles

  • Veg4life on February 09, 2014

    I substituted apple sauce for the oil and it was still excellent!

• Blueberry corn pancakes

  • oddspongeout on May 31, 2026

    Delicious! I'd give five stars but made as is, the batter was watery. I added about 1/4 cup flour and they were still really runny.

• Silken Caesar salad with roasted garlic croutons

  • britt on September 24, 2010

    This is the best vegan Caesar dressing I've eaten. I suppose vegan is quite the qualifier, but I'm not a vegan and still think this is good. It's super garlicky. As the recipe suggests, the dressing does benefit from resting before serving. When freshly blended it has a tofu-y flavor, but that recedes as it sits. The recipe yields a lot of dressing. More than one could need for 1 head of lettuce.

  • CRCarroll6 on December 11, 2010

    I made this recipe & loved it. I just couldn't get enough.

  • CRCarroll6 on June 14, 2011

    I would agree that this is a fantastic dressing. I makes quite a bit, so I would cut the recipe down or plan on getting a healthy dose of garlic over its lifespan. Enjoy.

• Corn & edamame-sesame salad

  • Astrid5555 on August 31, 2014

    Delicious made with fresh corn kernels. Very quick to make. Added lots of cilantro, which in my opinion makes everything even better. Will make again!

  • debriser on June 29, 2020

    Made this, but found it to be a bit too sesame tasting for me. I think I would use less sesame oil next time. I did add some brown rice to make it have more substance. Served it cold. I like the idea of adding cilantro and may try that next time.

  • samfrances on April 22, 2023

    I found this a bit lacking. I think it would have tasted better with fresh corn rather than frozen. It was, however, astoundingly easy to make.

• Quinoa salad with black beans & mango

  • imaluckyducky on June 16, 2013

    I threw in about half a diced small yellow onion and some extra lime juice because I had them around and they needed to be used up. So far, the salad tastes good when it's just mixed, and the time-frame for how quick it is to make it is spot on (I did it in 20 minutes total, although I forgot about the quinoa while it was cooling...but I don't really consider that "cooking time"). Will edit tomorrow after the salad's been sitting for a night. Update: I'm neutral on this recipe. The flavors mellowed a bit overnight, although that could speak more to the quality of my mangoes and herbs than anything else.

  • susankay on April 03, 2022

    This salad is wonderful. I make it often.

• Shredded parsnip & beet salad in pineapple vinaigrette

  • debriser on June 29, 2020

    I made this, but instead of shredding the beets and parsnips I used my spiralizer and then cut the spirals a bit. I also added feta on the side. Everyone loved it.

• Herbed dressing

  • Hannaha100 on November 12, 2016

    Delicious. Will make again!

• Baja-style grilled tempeh tacos

  • CRCarroll6 on November 24, 2011

    These tacos were awesome! Loved the fresh, fun quality.

• Black bean burgers

  • deboChicago on May 28, 2020

    This was very good. Gluten helped the burgers stay together without egg.

• Snobby Joes

  • mellowtrouble on December 06, 2011

    so so delicious. i made some changes like roasted green peppers, halved the amount of oregano, used less tomato sauce, subbed brown sugar for maple syrup, used aji (a local bolivian pepper, extremely spicy) instead of chili powder, threw on yogurt and cilantro as a garnish, and added 3/4 c. of tvp for texture. will definitely make again and again.

  • samanthalenore on January 26, 2018

    Make these again and again and always love them. The maple syrup and mustard added at the end really make the flavors pop and really remind me of old-fashioned Sloppy Joes!

  • heatherbear on January 23, 2022

    Extremely spicy

• BBQ seitan & crispy coleslaw sandwich

  • CRCarroll6 on April 25, 2010

    I made this for dinner tonight... it was fantastic. I can't wait to use the leftover BBQ Sauce!

• Sautéed spinach & tomatoes

  • lorloff on April 10, 2015

    The italian version was fantastic. We will absolutely make again.

• Lemony roasted potatoes

  • kmcdonell on February 22, 2017

    Also requires garlic

• Broccoli polenta

  • SpatulaClark on July 09, 2020

    Useful base recipe with lots of options. If cut into squares, suits the air fryer.

• Fresh dill-basmati rice with chard & chickpeas

  • TrishaCP on April 07, 2013

    This was a fine recipe, but a bit bland to my tastes for a main course. (I would make it as a side dish again.) I subbed Jasmine rice for basmati and Red Russian kale for the chard (using what was on hand). I think this can take more dill than called for, and definitely needs the lemon at the end for the acid.

• Saffron-garlic rice

  • TrishaCP on May 05, 2012

    A great side for the Chickpeas Romesco from this book. I used the full vegetable bouillon cube called for and it was quite salty - this worked with the Romesco sauce but I would be careful with the saltiness when serving this with other dishes. I used 4 instead of 5 garlic cloves, and found that amount sufficient.

• Mediterranean baked lima beans

  • CRCarroll6 on November 23, 2012

    This was absolutely fantastic... the only thing I did that did not follow the recipe is add a little bit of harissa to up the spicy factor and increase the spices. I served with polenta... seemed like the right thing to do.

• Cheater baked beans

  • BethNH on May 12, 2017

    I doubled the recipe because I'm bringing it to a large gathering. Following the directions I cooked the onions and garlic on the stove and started the sauce there as well. I then added the sauce to the beans in a crockpot. I cooked the beans in the crockpot on low for 6 hours before turning it down to warm. All the flavors came together perfectly - they're not too sweet nor do they taste of molasses. They're just right. This recipe adapts perfectly to the crockpot and I'd recommend cooking them this way during the summer to avoid turning on the oven. They make the house smell wonderful.

  • hilarie on February 03, 2020

    My family found this too sweet. Easy to make in the Instant Pot, though, to keep the burners and oven free.

• Chickpeas romesco

  • lizwinn on December 18, 2010

    Yummy and satisfying.

  • TrishaCP on May 05, 2012

    This is a great recipe- simultaneously light and substantial at the same time with a really satisfying savory flavor. I served this with the Saffron-Garlic rice from this book but it would go well with any garlicky side (greens or potatoes). I made several small tweaks to the recipe, including subbing dry sherry for the white wine and sherry vinegar for red wine vinegar. I also added 3/4 teaspoon of pimenton de la vera (picante) and it added that needed smoky flavor (I didn't use fire-roasted tomatoes-probably would have been overkill with the pimenton.)

  • michalow on July 01, 2017

    I served this with a spinach-rice pilaf, which was really nice, but I think I like it best with some good crusty bread.

• Curried tofu

  • Galvetraz on June 02, 2011

    I expected more flavor with the amount of curry the recipe called for. I added red pepper flakes after the fact, and it brought out more heat. But a good recipe. I am going to try it again, but make some variations.

• Baked BBQ tofu

  • hilarie on February 03, 2020

    Literally my first time ever cooking tofu. Used bottled bbq sauce because I was making a ton of food that day. It was good.

• Chickpea cutlets

  • mellowtrouble on December 06, 2011

    i was surprised these weren't delicious, after all the reviews i read online. i don't know if the altitude i'm at changes things (12,000+ ft) or if microwaving them to heat them up did it, but they were so soft and chewy, like a moist cookie. i saved two in the freezer after frying them, so next time i'll try reheating them on a pan not the microwave and see if that changes thnigs.

  • samfrances on July 16, 2023

    Outstanding taste and texture. I needed about another 14ml of broth to get a good dough though.

• Acorn squash, pear, & adzuki soup with sautéed shiitakes

  • patioweather on April 09, 2018

    This combo seemed strange to me but we were pleasantly surprised. Is healthy but still feels rich and filling.

• Tomato-rice soup with roasted garlic & navy beans

  • veganellen on July 04, 2012

    This is so, so good! I substitute one of the cans of crushed tomatoes with a whole tub of Santa Barbara brand fresh salsa with roasted garlic from the supermarket refrigerated section. Great!

  • sayeater on February 04, 2022

    Homey but a bit one-note, a small cup is enough, my palate would be fatigued by a whole bowl. Definitely paired well with grilled cheese though.

  • Isdo on January 05, 2026

    Really didn’t like this. I wanted to, enjoyed the smell while cooking but too thick with tomato - one note as someone else said. Also should have looked at the portions and made half a batch!

• Broccoli-potato soup with fresh herbs

  • eatdrinkstagger on May 01, 2020

    I used mixture of sweet potatoes and regular potatoes. Loved the dill and mint which I was quite sceptical of. Simmer-boil for as long as possible and you can actually mash the potatoes then add the broccoli, a travesty, yes, but I don’t own a blender. Once the broccoli is cooked, mix in the herbs.

• French lentil soup with tarragon & thyme

  • lorloff on January 07, 2017

    This was quick to prepare and absolutely delicious. I added a few more carrots and a couple stalks of celery, added the celery leaves with the herbs, and doubled the garlic. Made it with vegetable stock. Will make again the technique and the timing came together perfectly. I will certainly make this again. Its a winner!

• Spicy peanut and eggplant soup

  • Galvetraz on June 02, 2011

    Excellent recipe. Wonderful flavors and the hubby couldn't be happier.

  • Magpie365 on August 09, 2012

    Really surprised by how these flavors came together. Didn't salt the eggplant and didn't have cilantro but everything else the same as written. Will make again.

  • mamacrumbcake on May 28, 2016

    I tried this. It's good but it's the kind of soup that languishes in the refrigerator as leftovers. So although it was a pretty good soup, I won't put it into our soup rotation.

  • ParsleySue on December 15, 2019

    Just made this for the third time. It's rich and flavorful. I added some roasted acorn squash I needed to use up this time. Leftovers get better and better!

• Spinach-noodle kugel

  • Galvetraz on June 02, 2011

    Love it!

  • Churchim808 on December 01, 2018

    I wasn’t crazy about this. Maybe I would have liked it better if I had grown up eating kugel.

• Southwestern corn pudding

  • michalow on February 19, 2013

    I made a few changes to the recipe, but I think I stuck to its spirit, and the result was delicious. Instead of a red pepper, I used one green bell pepper and a can of roasted green chiles, and I added a bit of chili powder and cumin to the veggies while sauteeing. I baked it in a deep casserole, so it was still loose and creamy when I took it out of the oven. Very tasty!

  • breakthroughc on May 16, 2026

    Delicious recipe! Everyone loved it. It was rich and decadent for being vegan. I used fresh corn from Costco that wasn’t the best and out of season. It wasn’t very juicy which may be why the batter was very thick. I ended up using the whole can of coconut milk to get the batter to be loose enough to pour. After baking it was still creamy and pudding like, so I’m glad I went with my gut this time. I used two seeded Serrano chilies and it definitely had a kick, I tasted before adding the cayenne and did not add the cayenne. It would have been to spicy. If making for spice intolerant guests I would use jalapeños. Will make again and no one would know it is vegan and gluten free unless you told them.

• Caramelized onion-butternut casserole with chestnuts

  • michalow on December 31, 2012

    Much too rich -- every ingredient is starchy and sweet.

• Potato & kale enchiladas with roasted fresh chile sauce

  • Jiggalicious on September 09, 2012

    I really enjoy the slightly smoky char from the roasted tomatoes in the sauce. My parents also ate this without a hitch, even my step-dad, who is sensitive to heat. I have made it several times so far.

  • lesliepolk on September 17, 2012

    The roasted chiles are a must, don't skip that step! These are really delicious with lots of flavor. Not quick and easy, but worth the effort.

  • swegener on May 11, 2015

    Yum! I mostly made the roasted pepper sauce and it was REALLY good. I love the charred tomatoes and the charred peppers. I accidentally got some more spicy green peppers, so mine was a bit on the spicy side. I ended up adding more tomato to tone it down and a bell pepper. It was really good. I went with a different filling--butternut squash, black bean, kale, mushroom, and onion.

  • mamacrumbcake on May 11, 2017

    These are really delicious! I've made it three times in the last month. There is a lot of prep work, though--not a weeknight dinner.

  • TrishaCP on August 10, 2020

    These were really good made as is, but the star of this is the roasted chile sauce, which is absolutely delicious. I definitely will be making another batch of it for freezing while green chiles are still plentiful.

  • Dcampos on March 16, 2023

    Doubled the sauce and placed 1/2 in freezer for any easier meal next time. Mixed in a few tablespoons of kite hill cream cheese to the potato/kale mix. This will be a repeat.

• Eggplant-potato moussaka with cashew tofu cream

  • jossish on July 21, 2019

    Tofu specifically needs to be silken tofu.

• Seitanic red & white bean jambalaya

  • Wormella on May 15, 2020

    The 6 people the author served with this must have been very hungry. These quantities made enough for around 10 generous bowls.

• Leek & bean cassoulet with biscuits

  • Alwebber on April 18, 2020

    Such a comforting meal! I recommend using fresh beans (cooked before preparing this recipe) if at all possible. Really improves the dish.

• Chickpea & roasted eggplant stew

  • Vanessa on June 29, 2013

    I came across an adaptation of this recipe on a blog named cracktheplates. What a terrific dish! I used sweet smoked Spanish paprika and white wine rather than "vegan broth" to deglaze, and served it with the classic Herbed Onion Bread from Vegetarian Epicure Book 1. (And I did use the immersion blender to puree it before adding the chickpeas.) Even the avowed eggplant-dislikers in the household thought that dinner rocked.

  • Beckiemas on March 14, 2020

    I made this tonight and it was fine - but not great. Didn’t seem worth it for the steps/effort required. Nothing wrong with it, but flavour a bit 2D. I wouldn’t make it again, but we’ll eat what’s left with no complaints.

• Kabocha udon winter stew

  • britt on March 30, 2011

    Used (store-bought) fried tofu. This was awesome the first day but didn't keep. I used delicata instead of kabocha, and the delicata squash became mealy when leftover. I don't know if this would happen with kabocha? I'll still make it again. Update: I've made this twice more with delicata squash. So far, it is my favorite use for delicata, but delicata is easy to overcook. Last time, the squash was cooked in 10 minutes. So was everything else, so that worked out.

• Curried udon noodle stir-fry

  • britt on October 15, 2010

    Good. Used S & B curry powder. I made the seitan cutlet, but next time I'll sub something else. The cutlet was rubbery. Also, I included all the seeds of a red jalapeno, and that was too much for me. I'll include only half or a quarter of the seeds next time.

  • CRCarroll6 on December 11, 2010

    I made the cutlet as well and found it was rubbery. I think I will try again and follow the recipe to a "T" to see if I missed something. The flavor was good.

  • imaluckyducky on March 16, 2014

    Pg. 200 2 stars. Meh. It was alright if you're desperate for food, but I think there's some issues with the recipe as-written. First, I think it was written more for a skillet than a wok - doesn't tell you at what temperature to turn on the burner for the skillet/wok, but let me tell you that if you have a wok and are using it at the proper temperature, the cooking times are going to be shorter.Second, you only THINK it's going to take 35 minutes and it takes much longer... and many more pots (I used three? Four?).The sauce is mediocre, but I suspect it's more of an issue with my curry powder than anything. As far as the sauce's texture goes, with the amount of dried spices needed, it comes out slightly grainy even if you're a whiz at making silky flour/oil roux.On the plus side: the veggies taste delicious and balance out the sauce well enough, even though I think the noodles are getting in the way. Will not make again, as I'm sitting here picking out the veggies before throwing out.

• Cheezy sauce

  • Krisage on February 25, 2013

    Clearly not cheese, but a similar flavor profile...not bad!

• Applesauce ‘n’ raisins oat bran muffins

  • Soveh on August 03, 2010

    I love the cardamom in these!

• Pistachio-rose water cookies

  • TiaGoats on July 04, 2019

    Has anyone else tried making this recipe? I believe I followed it to the letter, but the resulting "dough" was more like cake batter -- impossible to shape into balls. I added more and more flour until it got firm enough to roll into balls, and the resulting cookies weren't bad, but I wonder if I messed something up. Every other recipe I've tried from this book has been GREAT.

  • sayeater on February 04, 2022

    Light yet intensely flavorful from the pistachio, rose, and lime. The type of cookie you savor slowly with small nibbles as you drink your tea or serve with fresh fruit for dessert. These are definitely a repeat and would make a nice hostess gift.

• Terry's favorite almond cookie

  • christineakiyoshi on January 19, 2020

    Delicious! Recommend using the coconut oil.

• Chewy oatmeal-raisin cookies

  • christineakiyoshi on September 12, 2019

    Delicious and hold together well!

• Fudgy wudgy blueberry brownies

  • Beckiemas on February 25, 2017

    Love this - legit delicious and more like cake than brownie. Some substitutions: Plum jam - spreadable blueberry Coconut oil - canola oil Blackberries - added to blueberries

• Banana-wheat germ muffins

  • sarapie on January 10, 2021

    I used monkfruit & erythritol to replace the sugar and baked for 20 minutes in my convection oven. They were delicious!

• Jalapeño-onion cornbread

  • christineakiyoshi on June 08, 2021

    This is okay but probably wouldn’t make it again. Not super moist and I prefer more texture.

• Double rosemary focaccia

  • sayeater on February 04, 2022

    Subbed Burlap and Barrel purple stripe garlic powder and 2 bulbs roasted garlic for rosemary. This was the best focaccia recipe I've made yet. Light texture, crunchy edges, lovely olive oil aroma and flavor. A huge hit with the family too. I will double recipe next time so we have leftovers for sandwiches.

• Kale tahini Caesar salad

  • laumauflau on July 09, 2023

    It tastes so much like regular Caesar dressing, I'm pretty impressed. Not the biggest fan of kale but easy to substitute for the standard romaine.

  • GinaRhodes on October 03, 2025

    The dressing is delicious and you would never know it's vegan. I skipped the nutritional yeast because we were out but will absolutely make it again.

• Pinto, corn & jalapeño quesadillas

  • breakthroughc on May 31, 2025

    These are just okay. The sauce is only vaguely cheese like and the recipe is pretty bland as written. I wouldn’t make again. The cheese sauce recipe makes way more than you need. It could easily be cut in half.

• Avocado scrambled tofu

  • dawn_4duyei on March 17, 2026

    I found this recipe using this app by searching tofu and avocado. I’m impressed because avocado is an optional ingredient in the recipe and it still found it. I added spinach, avocado and green olives. It was easy and delicious and used stuff I already had on hand. I pressed the tofu first and it has very little water in it. I found that it cooked faster than the time indicated. I also had to add a little more water when adding the seasoning. I will make again!