Notes about Recipes in this book

• Hemp seed Caesar dressing

  • Apollonia on December 06, 2024

    I've made my share of vegetarian caesar dressings, and this one was really good! We aren't vegan, so I used yogurt for the milk, and it was perfectly. The hemp seeds added some nice texture and richness to the dressing, and I'll make it this way again.

  • patioweather on March 13, 2025

    I didn't like this one as much as her other Caesar recipes that I've made. It would be better made in a magic bullet than a full-sized blender. The amount of hemp seeds and liquid that you start with are so small that even on the lowest setting, the Vitamix just sprays it all over the inside of the blender instead of blending. It improved once I started adding other ingredients.

• Creamy Italian hemp dressing

  • Apollonia on August 14, 2025

    Didn't taste particularly Italian dressing to me, but we enjoyed it over kale with crispy chickpeas and roasted sweet potatoes.

• Sriracha cilantro ranch dressing

  • patioweather on August 08, 2024

    This is incredible. It's like it's designed exactly for my partner.

• Tahini French dressing

  • pixie_brsj1p on May 10, 2026

    I used black cherry vinegar. Can add more tahini to make creamier. I had it with a quinoa salad with tasted walnuts, celery, apple, rocket & parsley.

• Sultry peanut coconut dressing

  • pixie_brsj1p on May 10, 2026

    Lovely dressing, had with the peanut crunch & korean BBQ tofu salad from same book.

• Wasabi miso lime dressing

  • christineakiyoshi on May 19, 2023

    This dressing is to die for. I doubled the amount of wasabi used. 5 stars

  • patioweather on February 10, 2025

    This is good but I agree that you can go harder on the wasabi paste.

• New Catalina dressing

  • hbakke on August 21, 2023

    This tasted different (and smokier) than what I was expecting, but it made a nice dressing. I made a few substitutions so that may have affected the end result. I used a bit of red onion in place of shallots and golden syrup in place of agave nectar. I would make this again with shallots as the red onion was too strong a flavor.

• Balsamic Dijon vinaigrette

  • patioweather on May 04, 2023

    Pretty basic balsamic dressing. Got the job done!

• Marinated baked tofu

  • patioweather on August 09, 2024

    Basic recipe for baked tofu, intended to be used with the different marinades in the book. I used the maple bacon marinade, which was delicious. (I saved all my marinade to make a sauce later because it was that good.) WORD OF WARNING though. I used Hodo tofu which is quite dense, and the end result was a little too meaty--like a chicken breast cooked too long. I would have preferred a more standard tofu in this preparation.

• Steamed seitan cutlets

  • samfrances on July 22, 2024

    The dough was very wet for this. I wonder if the recipe calls for too much liquid.

• Savory sesame tamari [marinade]

  • christineakiyoshi on May 19, 2023

    Quite delicious! I used tofu.

• Korean BBQ [marinade]

  • patioweather on August 27, 2024

    I used this on pan fried Beyond steak tips and it was great. My omnivore partner loved it.

  • pixie_brsj1p on May 10, 2026

    Great marinade. Can add peanut butter or tahini for creaminess.

• Sriracha orange [marinade]

  • Apollonia on December 06, 2024

    I used this marinade on some black bean tempeh for caesar salad (with hemp seed dressing from this book), and then pan fried per the book directions. It didn't taste particularly orangey but the tempeh tasted great nonetheless, and it was lovely in the salad.

• Golden coriander bird [marinade]

  • patioweather on March 12, 2025

    This marinade is quite tasty. I needed to add more salt though after cooking the tofu.

• Maple almost like bacon [marinade]

  • patioweather on August 08, 2024

    I really like this marinade.

• Bacon crunch nuts and seeds

  • patioweather on August 08, 2024

    I keep snacking on these even though I kind of burnt them. I used mixed nuts.

• Caesar walnuts

  • patioweather on May 04, 2023

    The flavor on these was very intense. I personally found it too intense, but one of my friends could not stop eating them.

• Sriracha ranch salad party

  • patioweather on August 09, 2024

    This is a beautiful and tasty salad. The base of the salad is what I would consider a typical "side salad," but the paired sriracha ranch dressing is fantastic, and the suggested tofu and nuts are also delicious. Just an FYI about this book is that it's more of what I would consider an "ingredient prep" book. Most of the book is dedicated to recipes for dressings and salad toppings, like different types of croutons and plant-based proteins. At the end are suggestions for combining them all, and that's where this recipe comes in. As such, if you made the recipe by itself from scratch, you would be creating multiple sub-recipes.

• Sriracha tofu lettuce wraps with peanut dressing

  • pixie_brsj1p on May 10, 2026

    Excellent with the peanut coconut dressing. I added edamame & pear + chopped up cos lettuce to have through it rather than have in lettuce. I used maple instead of agave. I used star anise daikon pickles from Terry's Vegan eats world book.

• Thai basil spaghetti squash with curry tofu

  • patioweather on January 16, 2025

    The tofu was good, but I had a few issues with the main recipe. It needed more salt, for instance, and the recipe did not mention taking the seeds and such out of the squash.

• White sweet potato salad with spinach zhug dressing

  • patioweather on August 19, 2024

    This dressing is very lemony; more lemony than herby. It's beautiful though. Maybe I had an especially strong lemon or didn't measure carefully.

• Lazy seitan gyro spinach salad

  • samfrances on July 22, 2024

    Very tasty indeed. The dressing, the croutons and the seitan are especially good. However, I feel like I spent all day in the kitchen.

• Peanut avocado brown rice crunch bowl

  • christineakiyoshi on May 19, 2023

    This is absolutely delicious. Some substitutions are that I used white rice, a lemon cucumber from the garden. I didn't have any avocado or sushi ginger on hand so omitted it. This is incredibly filling!

  • patioweather on February 11, 2025

    This was incredible. I had put off making it for a while because I make rice bowls all of the time with more or less the same ingredients. In this case, it ends up being much more than the sum of its parts. The one change I would make is instead of drizzling the rest of the dressing on at the end, dress the salad greens at the start.

• Korean shiitake bacon salad rice bowl

  • patioweather on August 27, 2024

    This was great. It has a million components so I thought it would take forever, but it really didn't. I didn't dress the vegetables and instead just seasoned them. I blanched the spinach in the microwave. I also used pre-cut cauliflower. I had issues with the mushrooms but it was my own fault. I cooked it the amount of time specified, and tasted a few and they were amazing. However, I thought they could be a little bit crunchier, so I put them in for longer and burnt them.

• Gochujang dressing

  • patioweather on August 27, 2024

    I added a little bit of agave to make it taste more like what I am used to in restaurants.

• Buffalo tomato soup with kale Caesar salad

  • patioweather on September 17, 2024

    We really enjoyed every part of this. I don't usually like buffalo-flavored things, but it's very subtle here and this ended up being one of my favorite tomato soups. I added roasted brussels to the salad and used store-bought croutons instead of the book ones, and both were good choices. My boyfriend, who made the soup, does want it noted that the recipe says to use a 2 qt pot, but the recipe MAKES 2 qts of soup so if you follow those instructions, you will have a mess in your kitchen.