Notes about Recipes in this book

• 4 ideas for baked sweet potatoes: smoky baked beans topping

  • eeeve on March 23, 2025

    We liked this. Used cannellini beans instead of red kidney ones, and added half a red pepper as that needed using up. Seasoned with a bit of soy sauce instead of Worcester sauce. Was great on jacket potatoes.

• Sweet potato miso and chorizo hash

  • samfrances on November 14, 2023

    Very tasty and healthy. I found I had to boil the sweet potatoes longer than the recipe said. I have made it using real chorizo and vegan chorizo substitute and both were great.

• Orange and beet salad with orange dressing

  • samfrances on February 13, 2023

    Very tasty and satisfying, with a lovely combination of flavours.

• Beet hummus with wild rice and kale

  • Hannaha100 on June 05, 2020

    Was helpful for using the ton of beetroot hummus I made! This made a decent and healthy lunch. Used a wild rice mix, salad leaves for kale and added some leftover roasted butternut squash. Would make again!

• Spiralized beet vegetable ragu

  • mjes on September 02, 2021

    Like most recipes in this book, the recipe is for two servings. I enjoyed this recipe and it's flexibility but it ate like a collection of ingredients more than a composed salad.

• 4 ideas for baked eggplant with chickpeas: miso and chile

  • eeeve on November 19, 2020

    Really liked this one, ate hot straight out of oven, not as a lunchbox salad. Used two aubergines as had these to use up, as well as a red pepper which worked well in here, and doubled up the dressing. For next time, I would also make double the amount of dressing to use as a sauce to drizzle over the rice after assembling. Think I'll make this one again, as very quick and simple to make, too.

• Zucchini and red pepper pesto

  • Hannaha100 on December 24, 2020

    I made several changes - jarred green pesto for the red pepper pesto, spinach for rocket and left out the cheese but I was pleasantly surprised by how much I enjoyed this, and how filling a lunch option this was. Would like to try with the red pepper pesto one day!

• Zucchini and sweet potato salad with avocado dressing

  • Hannaha100 on September 14, 2020

    I took one sweet potato to weigh about 130g.

• Mexican green beans

  • Hannaha100 on May 09, 2020

    Sep 2017: Mexican green beans - tasty and filling. Portions very generous, would probably serve 3. Popular with toddler too. Used black beans instead of kidney beans.

• 3 kale frittatas: kale, ricotta and squash frittata

  • eeeve on June 24, 2019

    Made with 30g of kale (not 100g) which seemed plenty; and finely chopped red pepper instead of cooked butternut squash. Mix filled six muffin moulds to the brim which resulted in them overflowing. Taste is okay, though probably not good/special enough to be repeated.

• Hummus

  • Hannaha100 on May 09, 2020

    Jun 2019: Quite basic but as most hummus recipes have tahini in I really appreciated this version without and several interesting variations suggested. I used quite a large lemon, could probably have reduced but I liked the end result.

  • Hannaha100 on May 09, 2020

    Made the harissa version today, tasty! Could try more spice and less lemon next time.

• Beet hummus

  • Hannaha100 on June 01, 2020

    This was super easy but a really nice variation. I used just half a lemon and I think it's perfect. The earthiness of the beetroots and chickpeas really accentuate each other. This makes a ton - four portions is probably about right.

• Red pepper and lima bean hummus

  • Hannaha100 on May 25, 2020

    Super quick and easy, this would be a perfect addition to a mezze spread. I really enjoyed this, the consistency is perfect. However (and I say this as a lemon lover), next time I would dial back the lemon and up the red pepper, as the more subtle flavour was slightly overpowered.