• ShelleyMay135 on May 06, 2026

  A good range of fresh flavour combos throughout this book, some good inspo and easy to swap out most ingredients.

Notes about Recipes in this book

• Tofu banh mi

  • treay on November 06, 2024

    I changed the tofu with tempeh. It was delicious! The tempeh was marinated with ginger, garlic, honey, soy sauce, etc.. and the carrot was also pickled. ????

• Chilli, lime and ginger Thai tofu cakes

  • treay on November 06, 2024

    The tofu cakes were excellent and changed the asparagus for zucchini in the salad. When dressed with the dipping sauce, it was yummy!!

• Chipotle chicken and cauliflower tacos

  • treay on May 30, 2025

    This taco recipe, using cauliflower as well as chicken makes you feel like you are eating a healthy meal. I really enjoyed it, hubby not that much - these days he's a bit over trying new recipes every week!! The only thing I had against it was the spiciness. Both the chicken and cauli are coated with chipotle in adobo sauce, and it was too hot for both our liking. Next time, I'll use only half the amount suggested in the book. The yoghurt dressing helped a lot ??!

• Super-green ricotta rolls

  • lou_weez on April 07, 2021

    These were really delicious. The 250g of ricotta didn't seem quite enough to bind all of the greens together so I upped the quantity to 450g and that seemed to do the trick.

• Vegetable mac and cheese

  • FieryFantail on September 01, 2025

    Next time I would use golden zucchini so the sauce isn't as green. I also changed the topping and used breadcrumbs, chopped sage and some other dried herbs.

• Crunchy raw pad Thai

  • FieryFantail on January 21, 2025

    I added oil to the dressing and used peanut butter instead of almond butter

• Pasta with broccoli and lemon cashew-cream sauce

  • Astrid5555 on January 18, 2021

    Oven-roasted the broccoli instead of boiling it with the pasta, which I prefer much more. Kids believed me when I told them we were eating cheese sauce: this vegan cashew sauce tastes incredibly cheesy. Not my favorite broccoli pasta, but a quick and healthy weeknight dish with potential.

• Sushi bowls

  • treay on March 05, 2026

    This recipe was a pleasant surprise. It tasted better than expected and it was prepared in no-time. I didn't have any brown rice so I used basmati instead and added more veggies - snowpeas and pickled daikon. I also served it with smoked salmon, as one of the suggestions from the author. For the sauce, I used miso ramen paste because I realised I didn't have shiro miso at home and added some grated ginger as well. All in all a healthy and tasty dinner.

• Char-grilled fennel, freekeh and labneh salad

  • FieryFantail on January 21, 2025

    Used feta instead of labneh

• Pummelled kale with golden cauliflower and haloumi croutons

  • treay on November 06, 2024

    Even though kale is not my favourite vegetable, the truth is that today I really enjoyed it, and I didn't have to spend much time in the kitchen, because everything is done in the oven, except for the salad. Today I learned that to make the kalee more tender without boiling it, you put a little oil, salt, pepper, juice of half a lemon and raisins, and rub the dressing with your fingers, for 6 minutes or until the kale softens. A little strange, but it worked very well!! Every day you learn new things in the kitchen ??.

• Roasted carrot and turmeric soup

  • FieryFantail on March 27, 2026

    Could benefit from less liquid

• Miso brown rice and broccoli balls

  • treay on November 06, 2024

    I had some brown rice leftover from the previous meal, and saw these Miso brown rice & broccoli balls from Donna Hay. They looked so simple to make, that decided to make them for lunch. I didn't have any broccoli at home, so I used frozen peas, which I boiled for about 2 minutes and then rinsed under cold water. Nice and healthy, even though they are not a mind blower. I have enough to have another meal or two.

  • treay on November 06, 2024

    I had some brown rice leftover from the previous meal, and saw these Miso brown rice & broccoli balls from Donna Hay. They looked so simple to make, that decided to make them for lunch. I didn't have any broccoli at home, so I used frozen peas, which I boiled for about 2 minutes and then rinsed under cold water. Nice and healthy, even though they are not a mind blower. I have enough to have another meal or two.

  • ShelleyMay135 on May 06, 2026

    I had to add some flour to stop them falling apart. Very tasty.

• Miso cabbage Japanese pancakes

  • treay on November 07, 2024

    The omelette worked well with the Grilled Tofu with Asian mushrooms.

  • treay on November 07, 2024

    I made the pancakes to go with Grilled Tofu with Asian mushrooms and it worked well. (the tofu was a TM recipe.) It was certainly delicious!

• Crispy chia salmon with za’atar salad

  • lou_weez on August 29, 2025

    Used pre-cooked beetroot. A delicious weekend meal and the leftovers were equally good.

• Avocado, black bean and tomato tacos

  • treay on November 07, 2024

    Tonight we had one of the best vegetarian meals ever. Apart from being super healthy, it was incredibly tasty. It's an easy recipe to make, but it takes a while to do the preparation, and even longer to cook the tortillas, as they need to be cooked 6 minutes each side. But, it was worth the effort, and hubby loved them so much that he volunteered to do the tortilla cooking next time I make them! Have some leftover for tomorrow for lunch..... ????

• Watercress, salmon and pickled onion crispy pancakes

  • treay on May 16, 2026

    Watercress, salmon and pickled onion crispy pancakes from Week Light (page 158) by Donna Hay This is a delightful recipe. I have used the zucchini fritters recipe before to make tacos, but this time was even better. The preparation for the pancakes is easy and it doesn't take too long to make the tzatziki and the pickled onion. I actually changed them a bit and added some garlic, lemon and seasoning to the sauce. It was a bit bland. Also, I used French shallots instead of red onion and pickled with one of my favourites recipes from a salad from Mezcla. Love them! Added an avocado that needed to be eaten. The mix for the pancakes is easy. Just grated zucchini, chopped spinach and mint and then some eggs, almond meal, chia seeds, Parmesan cheese, and I added also some hulled hemp seeds. However, cooking the pancakes is a bit laborious. You need to cook them for 6 minutes each side, and when you have a few to cook, it can take some time. I actually found that 4 min was enough, otherwise they were getting a bit too dark. Had our neighbour for dinner and both hubby and her thought they were delicious!