• sfgirluk on March 05, 2021

  Have made a few things from here now and I feel like the recipes were not tested well. Cooking times way off, some things not either explained well or just missing steps. Wouldn't be good for a newbie but if you've been cooking for years, these are good jumping off points. You've just got to fill in the blanks.

• Lnbrittain on September 18, 2020

  It doesn’t have an index, which is needed, but the recipes so far have been simple and perfect. (With the exception of the untuna—too sweet and mayonnaisey.) There’s a list of recipes divided by region in the front. An EYB indexing will be most useful!

• spoulos on February 28, 2020

  Agree with above review. I have just purchased this book and it is a lovely book, but the lack of index makes it less usable.

• LydiaMa on February 23, 2020

  The publisher should provide an index insert to anyone who purchased this book.

Notes about Recipes in this book

• Tofu steak with miso mushrooms

  • mpo on October 26, 2023

    I only made the mushroom mixture but I added zucchini and squash, and spinach. Without the extra vegetables, it seems like the amount of miso was too much for that amount of mushrooms.

  • Jfritz on December 30, 2025

    Followed the recipe almost exactly (I used the miso I had on hand which was a white miso). Overall a very good dish but the mushrooms need to pack a punch because the tofu is completely unseasoned. Next time I will salt the tofu at least, if not marinate it. I also had trouble with the amount of mushrooms, as I’d prefer a measurement by weight instead of volume.

• Steamed purple sweet potatoes

  • Jfritz on December 30, 2025

    The proportion of sweet potatoes to milk seems off to me - the image in the book makes it look like the potatoes are hardly mashed at all and are relatively dry. The recipe calls for a can of coconut milk which would make for a soupy dish if the chunks are maintained and a really mashed dish if the potatoes and milk are incorporated. The directions say “lightly mash” for what it’s worth.I mashed them fairly well and used less milk than called for (less than half a can?).

• The casado plate

  • Acarroll on December 27, 2021

    I would make sweet plantains instead of tostones next time, and salsa lizano is a must. But this will be repeated.

• Jose Guevara's gallo pinto

  • Acarroll on December 27, 2021

    So delicious! Ratios were off, I used 2 cups of cooked rice with 2 cans of beans. It was still bland with the worcestershire so I added a few tbsp of salsa lizano. My picky 5 year old ate his whole plate!

• Fried green plantains

  • Acarroll on December 27, 2021

    These were tostones and not sweet plantains. They were a little bland but we dipped them in salsa lizano. Would also consider making a garlic dip next time.

• Black-eyed pea salad with mint and onions

  • candacey on February 11, 2024

    Recipe is lacking in flavor for my personal taste.

• Lentil salad with garlic and herbs

  • Tinala523 on August 28, 2023

    This had nice flavor but the texture was off. The cooking method caused the lentils to be mushy before the veggies were cooked. Definitely needs the vinegar. Would not make this way again.

• Granola

  • jenmacgregor18 on September 23, 2023

    Simple and very good. I doubled the cinnamon and added 1/2 tsp kosher salt. subbed coconut for the optional dried fruit. Used maple syrup. I really liked that it's just sweet enough, not cloyingly so.

• Roasted potatoes and green beans with mustard drizzle

  • puppyluf on July 03, 2023

    I steamed the green beans first a bit because I like them softer. The flavor on this is very good! The dressing is yummy.

  • sharon_t6huww on March 10, 2026

    Will make again. Instead sliced gold potatoes into wedges, parboiled the green beans for 7 minutes, and also added cut up rotisserie chicken the last 10 minutes of the cook to make a complete meal.