• Hellyloves2cook on July 07, 2020

  Pg 200 Lentil and Mushroom Pie What more do you need on a cold night? This is comfort food at its best. Straight forward to follow and make. I used precooked canned organic lentils ( used 2 cans) I admit to forgetting to add the peas... it didn’t detract. The mash used the recipe for Creamy Mashed Potatoes on pg 222. Took about an hour all up to prep, cook onto table. Served with green beans , Savoy cabbage and broccoli. Definitely a meal to repeat in Autumn / Winter. A winner!

• Hellyloves2cook on June 17, 2020

  Pg158 Tempeh and Brussels Sprouts with Sun Dried Tomatoes. Bought the book today and cooked this 4 hours later. Thoroughly enjoyed it and it used up the Brussels sprouts and tempeh I had left to use up.Easy to make. Supposed to serve 4 but with 2 hungry young men in family it didn’t really stretch that far. I wished I had made half as much again. Re the book itself I am not too keen on the coloured print to match the borders used to represent each chapter. Black print would have been much better for listing the ingredients. That’s the only downside of this otherwise great cookbook.

• Hellyloves2cook on June 17, 2020

  Pg158 Tempeh and Brussels Sprouts with Sun Dried Tomatoes. Bought the book today and cooked this 4 hours later. Thoroughly enjoyed it and it used up the Brussels sprouts and tempeh I had left to use up.Easy to make. Supposed to serve 4 but with 2 hungry young men in family it didn’t really stretch that far. I wished I had made half as much again. Re the book itself I am not too keen on the coloured print to match the borders used to represent each chapter. Black print would have been much better for listing the ingredients. That’s the only downside of this otherwise great cookbook.

• Lglen on March 09, 2020

  The pictures of each recipe are gorgeous. I’d heard it was hard to read because of the light print but bought it anyway. It wasn’t too bad although I think it’s unfortunate. The chocolate cake recipe is really fantastic. It uses olive oil and has icing made of tofu. It will be my go-to. (Only recipe I’ve tried so far).

• Megoola on March 08, 2020

  Wow! This book is hard to read. Someone thought it would be clever to print ingredients in light pink and light yellow--instead, some chapters are rendered nearly useless by poor color choices.

Notes about Recipes in this book

• All-ages banana French toast

  • SenseiHeidi on May 31, 2021

    Good flavor. Easy to make. I microwaved my bananas for 2 minutes to soften them. Made 1 1/2 batch for 15 slices artisan thick sliced bread - perfect amount of batter. Next time put a little black salt in the batter.

• Beefy tempeh and broccoli

  • patioweather on July 08, 2021

    Tofu is my usual go-to protein for stir fries but this recipe has me rethinking that. I somehow cut the tempeh in such a way that it perfectly fit in one layer in my wok. It was wonderful. The only change I made was to add mint and basil to the sauce.

  • jenburkholder on November 24, 2020

    This was perfectly fine for a weeknight meal. I followed her directions more or less exactly (except she failed to mention where the shallots get added, so I tossed them in before the other aromatics, and I steamed the tempeh). It needed more of each of the sauce components, I thought. Once I upped that, the flavor was nice enough, if as simple as one would expect given the ingredient list. I would suggest maybe roasting the tempeh, as the pan-frying didn't cook that large quantity evenly.

• Brussels sprouts pad Thai

  • patioweather on December 19, 2020

    The Brussels sprouts lover in the family loved this, and I found it easy enough that I will repeat it. I added shrimp and thought that balanced the sprouts well. There was a lot of sauce, especially once I watered it down to an appropriate thickness. In the future, I will reserve some of the sauce.

  • christineakiyoshi on August 21, 2020

    Doubled noodles and sauce. Lot of veggie chopping/prep. May use Napa cabbage instead of Brussels sprouts because they are super strong. Cabbage is more traditional. Sauce is sweet. Quite good!

• Penne vodka

  • christineakiyoshi on August 21, 2020

    Amazing! Makes a lot, very rich. Be ready for leftovers!

• Oatmeal-walnut chocolate chip cookies

  • christineakiyoshi on August 21, 2020

    Taste good but flatten too much and are super sticky even after baking.

• Lemon almond biscotti

  • christineakiyoshi on April 07, 2021

    Very good biscotti recipe. Would like it to be a little harder so I may bake longer next time. The hubby really liked this!

• Pecan sandies

  • christineakiyoshi on August 21, 2020

    Delicious!

• Sunday night lentil roast

  • christineakiyoshi on August 21, 2020

    Love this! I would recommend adding the veggie broth after the other items are blended in the processor. Move it to the bowl and add the broth. We used homemade veggie broth.

• Sausage

  • christineakiyoshi on August 21, 2020

    Very easy and delicious! For Italian style will double the fennel and red pepper.

• Seitan

  • christineakiyoshi on August 21, 2020

    Easy and delicious! Don’t be afraid.

• Classic lentil burger

  • jenburkholder on November 22, 2020

    Quite a tasty lentil burger. If smushy burgers aren’t your thing, though, stay away. It’s definitely on the soft and homogeneous side.

• Smoky tomato lentil soup with spinach and olives

  • jenburkholder on October 18, 2021

    Nice, easy soup. I subbed kale for spinach, since I had kale on hand and don't like spinach anyways. The olives serve the same function feta might in a similar, non-vegan dish - little chunks of salty, briny goodness. I used two cans of diced tomatoes, as I didn't have stewed, and that seemed fine. The only thing I would say is that it seemed to need significantly more water, but that may be my overgenerous hand with the lentils!

• Southern comfort bowl

  • jenburkholder on December 03, 2020

    I only made the tofu from this. It didn't work - the breading didn't really stick. The flavor of the crumbs were nice, but it definitely needed something more. Maybe a flax egg? Aquafaba? Who knows. Also might be better baked, since you touch it less. Still, smothered in gravy and alongside a pile of peas and collards, perfectly edible.

• Tofu fish sticks with tartar sauce

  • jenburkholder on March 15, 2021

    The tartar sauce in this is delicious, great, wonderful. The sticks themselves are meh. Crunchy, but ultimately kinda bland, and I felt like the proportions were way off. The amount of panko and marinade listed were not nearly enough for 32 sticks. Also, 16 sticks per block of tofu is optimistic - mine kept breaking, because that's awfully thin. Still very tasty, would definitely mess around with this idea some more, using that great sauce.