Notes about Recipes in this book

• Tofu cashew masala

  • eeeve on February 06, 2020

    Added a red pepper with the onions and used coconut yoghurt as that needed using up. Tasted nice, though I preferred it before everything was blended up. Only had 280g pack of tofu (not 400g) which was plenty. It was quick, easy and nice enough to eat on a weeknight, but not very memorable, and I found the leftovers a bit 'lacking'. Whether that's because I used coconut yoghurt and not cream, I don't know. But if I make this again, I'd probably skip the blending.

  • Boffcat on May 08, 2019

    Having made this with both cream and with cashews, I have to sheepishly confess that I think the cream-based version wins the taste test. Nonetheless, both versions are good and gratifyingly simple. I added cauliflower florets, which worked well.

• Creamy broccoli pasta

  • eeeve on June 06, 2020

    Delicious! We made the creme fraiche version, omitted lemon due to lack thereof, and used grated cheddar instead of parmesan. The 3yo wouldn't touch it (won't eat sauces), but DH and I thought it was great, especially with a drizzle of hot sauce. Used wholemeal pasta, but probably worth using red lentil pasta for visual impact, as per the picture.

• Oat and courgette pang cakes

  • eeeve on May 20, 2020

    Loved these. Used spinach instead of courgette which gave the pancakes a great colour. The mix was a bit too dry for my blender, so added a couple more tbsp of milk and then everything was go. They were quick to make, but the frying part took much longer than the five minutes claimed.

• Chocolate chickpea spread

  • eeeve on May 29, 2020

    Not sure about this one. The thought of getting chickpeas into the 3yo while passing it off as chocolate spread seemed too good to be true - she doesn't like it. The chickpea flavour is still rather pronounced, and due to not owning a food processor, I made this in the blender which left the spread slightly gritty. I must confess, I'm not overly keen on the spread myself (though it is nice with a bit of coarse salt sprinkled on), DH doesn't like it either, so I probably won't make this again for now (but might try again some time later).

• Cacao buckinis

  • eeeve on January 10, 2024

    These are great for using up buckwheat groats, and I like to add them to my muesli or yoghurt with fruit, but I'm not too keen on them as just a snack/nibble (too bitter). I find I have to add a tiny amount of spray oil to my pan to melt the coconut sugar/cocoa.

• Black bean brownie bites

  • eeeve on June 07, 2020

    Not bad! One wouldn't know that there are beans in there. I added the optional three tbsp of maple syrup and we all conceded that the brownies could be sweeter (might add a little bit of sugar next time). Taste wise, I think it's more a chocolate cake than a brownie, but I would make this again!

• Jam and sunflower thumbprints

  • eeeve on February 15, 2021

    We liked these, the 4yo enjoyed making the thumbprints and filling with jam. Used only half the amount of sunflower seeds and omitted the step of rolling the dough balls in chopped seeds. Also used the whole egg, not just the yolk. For jam filling we used homemade plum compote and lemon curd (which didn't work well - bubbled over and/or soaked into the cookies). I thought the cookies taste quite rich, with butter and the amount of sunflower seeds. Might try and replace butter with oil next time. DH can't get enough of them!

• Seed cakes with carrot and apricots

  • Boffcat on May 08, 2019

    These both looked and tasted like bird food. The best use I could find for the finished product was to blitz them into smoothies for a protein hit. Not one to repeat!

• Eat Your Books

  Little Green Kitchen shares dishes that will appeal to the whole family equally - adults and children, vegetarians and carnivores. Fun, flavor-filled and tempting!

  Full review