• Naoph on August 24, 2024

  Libby 1/20/24. No

• Wende on September 10, 2023

  There's a passage in this book that I think will hit a chord with a lot of EYBers just as it did me, and this is it: "I feel the same way when I look at my collection of cookbooks as I do when I look up at the stars—amazement at the size and beauty of the universe, but sadness when I realize I can never know it all." — Andres, Jose; Goulding, Matt. Vegetables Unleashed (p. 223)

Notes about Recipes in this book

• Classic gazpacho

  • TrishaCP on July 07, 2019

    This was a very nice gazpacho- though I did tweak it a bit. I skipped the black pepper (just no for me in gazpacho) and I cut the sherry in half (I’ve never added it to gazpacho before- so I was hesitant, especially since I only had fino sherry). I used only about half of the olive oil and the gazpacho still had a very nice mouthfeel and rich taste. This makes a huge amount so would be good for a family dinner.

  • metacritic on July 18, 2024

    It's very good but I think the sherry should be halved as it otherwise adds a strong and, to my taste, slightly bitter note. Makes a significant amount, as others noted.

  • dgiles on July 01, 2021

    This is THE gazpacho recipe for me from now on. I made it exactly to the recipe, halved, and it is perfect in every way.

• Shiitake nigiri

  • crandall57 on May 13, 2024

    Excellent rice! I made the Shiitake Nigiri as part of a larger spread and it was great. Will make both the rice and the Shiitake Nigiri again.

• Green curry with kabocha squash and spinach

  • crandall57 on March 14, 2022

    Delicious! Make sure your knife is sharp, because the squash is hard to cut. I didn't have enough spinach, so I added some ribbons of collard greens. The recipe was easy to put together and I will make it again.

• Miso-roasted asparagus

  • twoyolks on April 23, 2020

    For me, the miso completely overwhelmed the asparagus. I think this could be a great recipe but not with the amount of miso called for.

  • Yildiz100 on May 20, 2024

    My miso mixture was very thin so not very much of it clung to the asparagus, nevertheless they ended up testing both a little too sweet and a little too salty. Not my favorite.

• Stupid-easy, stupid-delicious roasted broccoli

  • twoyolks on May 29, 2020

    This was good but I missed the extra caramelization from roasting broccoli spread out instead of packed together.

• Vegan allioli

  • twoyolks on June 08, 2020

    This is really easy to make and tastes very good. It's virtually indistinguishable from non-vegan aioli. It may actually be a bit better.

  • Yildiz100 on July 24, 2020

    Amazing texture. Next time I will use at least some neutral oil. With evoo it was very bitter.

  • Yildiz100 on October 23, 2020

    I made this a second time and it did not emulsify very well. Strange, as it emulsified beautifully the first time. It might have been the brand of chickpeas I used (ICA, which has very thin chickpea water) so try Zeta next time. Or, it could have been that I omitted the garlic (maybe that helps emulsify) in an attempt to make something more like mayo and less like allioli.

• Melon gazpacho

  • Yildiz100 on July 03, 2019

    Good! Sherry vinegar was a bit too strong though. Start with half as much next time. Also note, I strained the gazpacho.

• Cherry gazpacho

  • Yildiz100 on June 21, 2019

    Don't make the same mistake as I did: don't miss the ingredients a few pages earlier (170) which are base ingredients for all of the gazpacho variations on page 173. I don't think I will repeat this one the correct way as the cherry flavor was not really identifiable.

• Tichi's zucchini soup

  • Yildiz100 on September 08, 2019

    Nice flavor but kind of a chalky texture that I don't care for.

  • foodgloriousfood on April 05, 2022

    I really like this soup but the second time around I didn't peel the zucchini. Don't do that! The resulting texture was fluffy and pretty awful. Peel the zucchini! This is Jose's wifes soup he says he removed the bouillon cubes as he was horrified to discover she was using them. I added 1.5tsp Better than Bouillon vegetable back in and it was much improved. Jose, you were wrong!

• Mushroom orzo risotto

  • Yildiz100 on August 14, 2019

    Unlike a lot of "orzotto" recipes this one uses full on risotto making technique, with all the stirring, and it works nicely. It uses 2 ounces of dried porcini to flavor the liquid which is crazy expensive in my area, so I used half as much and still got flavorful results. The final result was delicious, but I could have used more mushrooms. Next time I will try maybe 2/3 lb of mushrooms.

• Batatas bravas

  • Yildiz100 on June 21, 2019

    I made just the bravas sauce, substituting a can of tomatoes that I pureed for the fresh grated ones, and used my own aioli recipe rather than attempting the book's recipe for vegan aioli. Remove the bay leaf as soon as you take the sauce off the heat, otherwise it continues to infuse and gets too prominent. I might try with a bit more pimenton or vinegar next time. It is a little bland as written.

• Sweet potato sundaes

  • Yildiz100 on August 10, 2019

    This is weirdly delicious! I didn't have honey on hand this time, will try it next time. The salt is important - be a little more generous with it next time.

• Castillian garlic soup (Sopa de ajo)

  • Yildiz100 on September 15, 2019

    3 tbsp. of oil to 4 cups of broth makes a soup with a very oily mouthfeel. The soup didn't thicken very much.

• Smashed cucumber salad

  • Yildiz100 on May 08, 2021

    Pretty good. Like the technique for smashing the cuc. Much less scary than using the side of a knife! Reduce the oil though.

• Austin Grill corn soup

  • Yildiz100 on July 11, 2019

    Even with the optional extra 1/4 milk this is thicker and chunkier than anything I could call "soup". However, with a little extra cheese and tortilla chips for dipping (one of his serving suggestions) this is an excellent dip.

  • Mlr5 on July 11, 2021

    With the one cup of milk it started out as a nice chowder, but definitely thickened up as it sat. Didn’t have poblanos so just used some minced red peppers and chili powder to add some flavor and spice and it was good that way.

• Fattoush

  • stockholm28 on September 05, 2021

    This was delicious. It took little time to put together and was very refreshing. I deviated slightly from the recipe. I substituted red bell pepper for green. I didn’t have radishes. I omitted the salt from the vegetable mix as my store bought pita chips were salted and I also added feta to make this for lunch.

• Squash blossom cheeseadilla

  • metacritic on July 19, 2024

    These are fantastic little flavor bombs. They are closely related to frico - made with parmesan rather than montassio - with a squash blossom pressed into them and served with a dollop of balsamic. A true treat.

• Fennel bouillabaisse

  • lueder516 on August 02, 2020

    would be good to add a few pieces of white fish, like cod. I've made this several times, feels so healthy.

• Avocado with things [aka guacamole salad] (Aguacate "con cosas")

  • bwhip on February 04, 2021

    It’s guacamole! It’s a salad! Whatever it is, it sure was tasty! We really enjoyed this. Our “things” included apple, English cucumber, cherry tomatoes, and Cotija cheese. Easy, light, delicious. Served as a side with some grilled salmon for a nice weeknight dinner.

• Catalan-style spinach (Espinacas a la Catalana)

  • bwhip on April 14, 2021

    Delicious and interesting. Nicely sweet (I used dried cranberries), with a bit of crunch from the toasted nuts (I used pine).

• Tomato tart

  • doriander on May 24, 2020

    Vegan puff pastry works like a charm.

• Braised leeks with sautéed mushrooms

  • deboChicago on September 24, 2020

    Very delicious and great way to use more of the leek. Best cut up in advance of plating; leeks can be hard to chew.

• Nori taco fiesta

  • HannahBee on August 24, 2019

    Good college student food

• Little gems with warm garlic dressing

  • HannahBee on August 24, 2019

    Very good summer salad

• Corn cakes à la Irma Rombauer

  • HannahBee on August 24, 2019

    These are good.

  • dgiles on July 04, 2021

    I really like these. Great texture and flavor.

• Fried eggplants with honey (Berenjenas con miel)

  • HannahBee on August 24, 2019

    Surprisingly good.

• Sushi rice

  • HannahBee on August 24, 2019

    Great sushi rice recipe

• Garlic vegetables (Verduras al ajillo)

  • dgiles on November 04, 2023

    I used baby portobello mushrooms for this. I'm generally not a mushroom fan, but these are amazing. I made exactly to the recipe and would make over and over. Incredibly flavorful.

• Waffle hash browns with Gruyère

  • sayeater on December 11, 2021

    So delicious! I used aged gouda instead of gruyere since that's what I had on hand. I imagine it would be tasty with any sharp flavored cheese. Came out so crispy and perfect, will definitely be a repeat!