• karliekramer on March 08, 2023

  This is my favorite book for continued learning. It pushes me to be a better chef and to practice techniques I don't normally use, like sprouting and fermenting. It challenges my belief of what a vegetable can do and has leveled up my plating so so much.

Notes about Recipes in this book

• Avocado toast, kumquat, radish, herbs

  • debkellie on July 19, 2023

    This is why I love EYB: came back from a month away to a surfeit of radishes, cumquats, lemons & basil.. searched on cumquat and radishes and this lovely take on smashed avo on toast surfaced... absolutely delicious & healthy start to the day!!

• Hearts of palm ceviche, leche de tigre, red pepper oil

  • Acarroll on November 14, 2021

    Easier to make than it looks, and very flavorful. If I made this again I would half the recipe - it made a huge amount. I left out the seagrass and used a chiffonade of Thai basil instead of micro Thai basil.

  • infotrop on March 19, 2024

    While my leche de tigre didn't emulsify much (maybe because I used lite coconut milk), it was delicious! I skipped the radishes and rather than make my own chili oil, used dollops of chili crunch, plus dabs of basil puree

• Smashed cucumber, sesame ponzu, furikake

  • mjes on September 09, 2021

    There are several types of recipes using smashed cucumber - this is a very quick pickle approach. Sesame ponzu pickles the smashed cucumber; furikake garnishes it. A solid recipe worth repeating but not my top smashed pickle recipe.

• Brussels sprouts, maple-carrot pureé, mixed seeds

  • karliekramer on March 08, 2023

    changed my perception on what both carrots and brussels sprouts could be.

• Maitake mushroom panzanella, truffle cream, caramelized onion vinaigrette, torn bread, kale + tomatoes

  • karliekramer on March 08, 2023

    not to be dramatic, but this is one of my all-time favorite recipes. I've made it in restaurants, for catering, for family, and everyone loves it. it's very, very special.

• Green herb tacos, roasted chayote squash, king oyster barbacoa, pepita

  • VineTomato on December 15, 2017

    I was surprised to find this under the advanced section of the book as it was pretty straightforward to make, just lots of independent parts. I have never heard of a chayote squash, and without researching it first I decided to substitute it with butternut. The barbacoa sauce tasted like Old El Paso taco mix - which is not a bad thing - Kudos to Old El Paso. There was some pleasure in knowing I made it from scratch with fresh, whole ingredients. The pepita creme was okay - the grey colour was a bit off putting - next time I am going cashew chipotle creme!

• Plant bowl, quinoa, preserved lemon tahini, piquillo romesco, sprouted lentils, roasted kabocha squash, kale

  • karliekramer on March 08, 2023

    made this for friends and it was a hit. plan ahead for the sprouted lentils.

• Roasted carrot bun, wasabi aioli, pickled blueberries

  • karliekramer on March 08, 2023

    the pickled blueberries go so well with the wasabi aioli. the main flavor profiles are sweet and spicy, with the pillowy bao bun.

• Eat Your Books by Jenny Hartin

  An inspiration high-end vegan cookbook that will spark creativity in all levels of cooks.

  Full review