Notes about Recipes in this book

• Lemony couscous and white bean pilaf

  • Churchim808 on August 07, 2025

    Didn’t love this. I could probably be much better if you are careful to steer clear of mushy bland territory. I wish I’d reduced the water and couscous and used more green onion. Added toasted almonds, caper and chopped olives to perk it up.

• Shortcut mushroom-artichoke risotto

  • happyeater on April 01, 2014

    Awful. Adding a white bean puree just make it an unpalatable bowl of beany mush. Had to throw it out. Honestly, risotto is not that difficult to make vegan. Make that instead.

• Coconut-curry chickpeas and cauliflower

  • Hannaha100 on April 24, 2017

    Nothing earth-shattering but tasty, healthy and quick. Used half broccoli half cauli. Carrot a nice addition. Baby approved.

• Indonesian vegetable and tofu scramble

  • Acarroll on November 11, 2023

    I can't explain it but I think I made this correctly, but just really couldn't handle the flavor combination. My husband said he'd eat a bowl and couldn't get through more than a few bites.

  • Churchim808 on October 05, 2025

    I can see why the previous reviewer wasn’t happy with this. As it is written, it is a very low fat recipe. Only one Tablespoon of oil with that volume of tofu and vegetables is nuts. I ignored the measurement and used as much oils as seemed appropriate for each stage of cooking. I also tossed the seasoned tofu with a tablespoon of oil and had it roasting the entire time I was cooking the veggies. The end result is quite delicious. I’m eating it with Trader Joe’s garlic naan and I’m looking forward to the leftovers this week.

• Chipotle corn and quinoa with pintos

  • izabela on February 05, 2020

    Needs more spice/flavor. Added 4 chipotle chiles but could use even more next time. Also added cumin & finished with lime juice.

• Asian vegetable pancakes

  • cilantrolime on July 16, 2014

    The pieces fall apart too easily. Two changes to try next time: --- The vegetables must be minced, not merely shredded. The pieces should be super-fine. Otherwise they won't stick together so well. --- Wait a few minutes for the pancakes to set. Don't serve immediately off the pan. Also, I halved the amount of dipping sauce, and it was still way too much.

• Spicy peanut-hoisin noodles with tofu and broccoli

  • amanda_43tuj8 on March 31, 2026

    It was good. The sauce is nicely balanced. Came together quickly.

• Primavera-style coconut-cashew noodles

  • cilantrolime on February 19, 2015

    This is very easy and tasty. Perfect weeknight dinner. Will make again soon. I used peanut butter instead of cashew butter, chinese noodles instead of pasta, and whatever vegetables I had in the fridge. Threw in some frozen shelled edamame into the pot. Came out great!

• Creamy greens soup

  • Lalamzo on October 22, 2025

    Indexing is a bit off as it says to use “coarsely chopped greens, such as spinach, chard, kale, or a combination”. I used all kale and lite coconut milk. The coconut flavor was weird. Don’t think I’d try it again but if I did, I’d use oat milk or something more neutral.

• Mediterranean quesadillas

  • Churchim808 on August 04, 2025

    I made the filling for dinners this week but haven’t eaten it in a quesadilla, yet. The finished filling is very tasty and I can only imagine will be improved with the quesadilla treatment. I may get lazy and just enjoy it on buttered toast. It makes a lot! I wish I’d halved this recipe but that’s hard to do with a can of beans.

• Deconstructed bánh mi salad

  • cilantrolime on July 10, 2014

    A great way to prepare seitan. My meat-eater husband liked it, too.

  • Acarroll on April 01, 2022

    Salad was fine, kind of bland, and missing the banh-mi flavor I was hoping for.

• Mac and cheezeburger bake

  • Churchim808 on August 04, 2025

    I made half of this recipe for meal prep this week. Instead of seitan, I chopped up a veggie burger from the freezer. The finished casserole is quite substantial and filling. I just wished I’d thrown some green peas in there and browned the panko in olive oil before adding it to the top.

• Jambalaya bake

  • LFL on December 01, 2020

    3.5 stars. 12/1/20 ETA: Made again with only 1 1/2 cups broth. Used a smaller casserole that overflowed and it was still very saucy so next time I’ll try 1 1/4 cups broth or water Baked for 1 hr, 20 minutes to get the rice as tender as I like it.—————————- 11/19/20: Used twice as much sausage (Beyond Meat Hot Italian), red pepper not green, zucchini, not celery, used brown basmati rice, black beans not kidney, crushed red pepper not canned jalapeño and can sub water for broth. Omitted Tabasco, chosen marjoram over oregano and only used 3/4 tsp of salt. It barely just fit in a 9 x 13 x 2 casserole. Baked an hour. Rice was slightly undercooked and sauce a bit liquidy; next time may bake another 5 or 10 min. It was oily, too. I’ll use a nonstick pan for sautéing the sausage and veggies next time. The whole thing cam together quickly if you don’t count the baking time. It was delicious but I think a good part of it was that Beyond Meat Hot Italian sausages are delicious.

• Special spicy empanadas

  • mamacrumbcake on July 22, 2016

    This is really good, easy to make and very flavorful. Teenage daughter gobbled them up and gave them 4 1/2 stars. The amount given for the chipotles was just right for us--it definitely had a kick but was not too hot. Just a heads up that this recipe only yields four moderately large empanadas and uses one sheet of puff pastry. In the future I would double the recipe and use the whole package.

  • Hannaha100 on November 22, 2016

    Made the filling the evening before so very quick to put together on a work night. Very good but too spicy for baby!

• Muffuletta pizza

  • Hannaha100 on November 19, 2016

    This was a great vegan pizza option that I would have been happy to have been served at any restaurant. The olive salad took a little time to prepare but worth it. I halved the artichokes. Had chickpea spread leftover, plan to use on sandwich.

• Snowballs in hell

  • Churchim808 on September 20, 2025

    This is described as a “taste sensation” in the cookbook. Maybe sensation is a bit much but the recipe was delicious, vegan, high in protein and fiber. Stron meal prep candidate for the future.

• Lemon-cashew cream sauce

  • Churchim808 on August 06, 2025

    I ate this with vegan spinach ravioli from Trader Joe’s and fresh peas. It really is wonderful with pasta but a bit watery. Maybe it wouldn’t have been with a starchier pasta.