Notes about Recipes in this book

• Sautéed cabbage and roasted potatoes

  • rebeccairo on September 19, 2020

    Really tasty, and less work than it sounds

• Citrus and garlic-herb braised fennel

  • potatooryam on November 24, 2020

    I've loved almost everything I've made from this book and thought this was tasty enough, but not really worth the time it takes to make.

• Caramelized leek and seared mushroom toast

  • potatooryam on November 24, 2020

    When I made this for the second time my husband said it was his favorite thing that I had made all year. The pine nut/mustard spread is so good I keep the leftovers in the fridge just to put on crackers for a snack. If pine nuts weren't so expensive we would be eating this once a week.

  • Barb_N on March 02, 2020

    I subbed thyme for tarragon as the grocery store shelves were empty. Ignoring the vegan slant of the recipe, I served with chicken thighs (me) and rabbit loin (my SO). Quite a tasty crostini. The pine nut paste is very rich (and $$$) and buttery- next time I might try sunflower seeds.

  • Barb_N on July 04, 2020

    I made this a second time with sunflower seeds instead of pine nuts- less rich but I needed to add more oil. I found tarragon for garnish this time. I see this on repeat when we are able to have guests again, post Covid.

  • Dcampos on June 09, 2020

    I loved the taste of the pine nut/mustard paste, the earthy mushrooms and the pop of tarragon. This will be repeated.

• Farro and kidney beans with burnt scallions

  • potatooryam on November 24, 2020

    This recipe is so tasty, all of the flavors come together really nicely but you can still taste all of the individual notes of thyme, scallion and coconut. I use a small red bean (sea island red peas from Anson Mills) in place of the kidney beans and really like how they cook up to just a little larger than the farro. This is in the regular rotation.

• Rigatoni with sunchoke-tomato sauce

  • potatooryam on November 24, 2020

    This was really tasty but not so much tastier a regular tomato sauce that I would go out of my way to make it if I didn't already have soaked cashews or extra sunchokes to use up. I had some leftover sauce that I just ate as a small bowl of soup and that was also good.

• Oven-roasted carrots with carrot top-walnut pesto

  • potatooryam on November 24, 2020

    I love this carrot top pesto. I now buy carrots for the tops instead of the carrots themselves so we can make sure we always have a jar of this in the fridge or freezer. The only change I make is to use mushroom powder instead of making the umami powder (though I've also left this out entirely and it's still delicious) and I'll sometimes throw in other herbs if they need to be used. The miso is the real secret to this recipe.

• Cornbread muffins

  • imaluckyducky on October 19, 2020

    5 stars. Outrageously good and satisfying. Sweet, but not overly so, with a subtle pizazz added by the ground dates. These rose evenly with a delicate crumb and are amazing with pumpkin chili and some hot pepper jelly. New favorite!

• Grated parsnip and carrot salad

  • Zosia on June 01, 2020

    I really enjoyed this take on carrot salad/coleslaw. I've never thought to include parsnips, which were very good in this, but it was the ginger dressing that was the star.

• Pili pili oil

  • Zosia on May 31, 2020

    Note that this needs to be refrigerated for a few days before using.

• Creole seasoning

  • Zosia on May 07, 2020

    Versatile blend with good flavour and a small kick of heat.

• Broccoli-dill sandwich spread

  • ksg518 on March 14, 2021

    This was OK. I think maybe there was too much porcini? I used it as a pasta sauce which Terry says you can by adding more olive oil although I added pasta water too. I think I might like it better as a sandwich spread with tomatoes and maybe swiss cheese (although then it's not vegan). I'm going to freeze what's left for when the good summer tomatoes arrive.

• Memphis coleslaw

  • Barb_N on July 09, 2020

    Except for non-vegan mayo, I followed this recipe as written. This tasted like a classic coleslaw with a few more seeds (whole grain mustard). Served with Diana Henry’s pork chops with plums and chinese spices.

• Pickled mustard greens

  • Barb_N on July 05, 2020

    A small batch pickle, so I have no review of the flavor yet. Lacking this condiment, I have shied away from recipes with pickled mustard greens.I don’t know if this recipe will be ‘authentic’ but will give it a try in a few weeks.

  • Barb_N on July 30, 2020

    Despite the chile tasting mild and halving the amount called for, this pickle turned out too spicy for all but my daughter. If I make it again, I might skip the chile all together or only add a couple slices

• Millet roux mushroom gumbo

  • Dcampos on May 30, 2020

    Company worthy. Add some cajun sausage on the side for meat eaters. Next time I will double the recipe. I served with white rice but would like to try it again with the green rice. My roux took less time-45 minutes. It was very nutty and flavorful. Some oil did separate. It was a lot of work and seems like the recipe could be streamlined. I also made the vegetable broth recipe and don't think it would have been as good without it. I added some cajun hot sauce to my gumbo. Yum.

• Slow-cooked collards

  • Dcampos on May 30, 2020

    Great side dish!

• Corn, red pepper, and blackened tempeh chowder

  • roroj1 on June 03, 2020

    I was very skeptical of a corn chowder made with oat milk but it was delicious! The blackened tempeh was the best part. I would honestly double the tempeh so I could have more with the soup!

  • christineakiyoshi on January 08, 2021

    Delicious! I made the tempeh in the airfryer to reduce the amount of oil. Will make again!

• Corn stock

  • christineakiyoshi on January 08, 2021

    Worthwhile to make this for the corn chowder. Very tasty.

• Blackened seasoning

  • christineakiyoshi on January 08, 2021

    Makes a generous amount and full of flavor.

• Sweet potato, russet potato, and tempeh hash

  • chezmaryb on March 03, 2021

    I love Bryant Terry's books, but one of his downfalls as a recipe writer is he sometimes employs excessively complicated techniques that don't add to the final product. This was the case with his tempeh cooking method, which required steaming, marinating and then shallow frying. I couldn't detect a difference in texture from Tempe that would have just been marinated only. The flavors in this were nice though.

• Oven-roasted zucchini

  • VeganTango on December 19, 2020

    The pesto is amazing and unique.

• Eat Your Books by Jenny Hartin

  Vegan recipes from an expert that are approachable and appealing to all eaters.

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