Notes about Recipes in this book

• Shichimi togarashi

  • mcvl on March 11, 2022

    No nori? I'm looking for a homemade togarashi recipe and rejecting this one because no nori.

• Creamy cauliflower soup

  • MariaSwe on January 10, 2022

    This was not exactly complicated but it involved cooking the cauliflower in several steps and for the result I don't think it was worth it. We didn't like the taste, it was sort of flat and not "cauliflowery" enough. Won't repeat.

• Jackfruit tinga tacos

  • hbakke on March 09, 2023

    These were good vegan tacos. We both thought the jackfruit filling could use some hot sauce or additional spices/seasoning, but overall this was an easy, tasty dinner.

• Tortilla soup

  • christineakiyoshi on April 13, 2021

    We used Rancho Gordo black beans. Made a few substitutions and served with avocado and cilantro as a garnish, along with a squeeze of lime.

• Apple crumble

  • christineakiyoshi on December 01, 2021

    Delicious! Made this with Gravensteins

• Naked nacho dip

  • Shewi128 on March 16, 2023

    You can tell that this is not Velveeta, but you would not know that it's vegan. It can be a little salty--so I'd recommend decreasing salt to 3/4 tsp. The texture starts a little thin, but thickens after a couple minutes of sitting. I absolutely love this vegan cheese dip, and I would highly recommend it to any non-believers.

• Nut-free chewy granola bars

  • Shewi128 on February 20, 2023

    Wow, this was really good! I skipped out on the sesame seeds for flavor preferences, and I added some leftover dried cherries and cocoa nibs. The bars felt lightly sweet from the brown sugar and pureed dried apricots. You couldn't really tell the sweetness was from dried fruit. I will definitely make these again.

• Vegetable tagine with chickpeas and olives

  • Shewi128 on June 09, 2022

    I surprisingly liked the little sweet bites of raisins. However, I just didn't love it. I didn't hate it either, but I probably won't make it again. Maybe I would try one of the other variations with artichoke and bell peppers..?

• Black bean chili

  • Shewi128 on May 20, 2022

    One of my favorite vegetarian chilis at all times. The processed mushrooms provide flavor and bulk without knowing there are mushrooms in the recipe.

• Blueberry muffins

  • Shewi128 on June 13, 2022

    These turned out really well--couldn't tell they were vegan. However, whipping 3 TB of aquafaba in a stand mixer was difficult. It did take at least 5 minutes to whip up. I did use frozen wild blueberries. Also, the batter was pretty thick, but did end up working out. I got 14 regular sized muffins. One note is that they did not hold well. They got pretty wet after 2 days.

• Cherry, orange, and rosemary muffins

  • Shewi128 on July 28, 2022

    Another solid vegan muffin from this cookbook. I halved the amount of rosemary because I was afraid it would be too overpowering. However, I would put the full amount in that the recipe says as I think it'd be good with the other ingredients. Depending on how big your dried cherries are, it might be good to chop them for more bite-sized pieces. If I have aqufaba, I would make either of the plant-based muffins again.

• Cheez sauce

  • Shewi128 on June 20, 2022

    Cannot believe how good this was. It obviously doesn't take exactly like cheese, but I could not stop eating it, and I just kept saying, "can you believe this is from a potato and a carrot?!".

• Spiced cauliflower burgers

  • Shewi128 on May 19, 2021

    I made these last night, and while the flavor was great, the patties were completely mushy and barely held together in the pan. Maybe it needed more panko? I might try this again, but not sure. I substituted garam masala for the ras el hanout.

• Chickpea cakes

  • Shewi128 on May 20, 2022

    Very stodgy and dense cakes. I would not make this again.

• Warm cabbage salad with crispy tofu

  • Shewi128 on January 31, 2023

    Wow, we really liked this. The tofu was super crispy. 2 notes: First, the sauce is just a drizzle over the tofu. Double it if you want more (you will). Second, if you have people who don't love rice vinegar, substitute some lime juice for the vinegar. Also, "warm cabbage salad" is a bit of a misnomer--maybe it should be called slightly wilted cabbage salad. The warmed dressing is poured over cold cabbage salad. I did love the texture, though, so I wouldn't change that. I would make this again.

• Quick roasted green beans

  • Shewi128 on June 20, 2022

    Keep an eye on your green beans. I find they become a little shriveled pretty quickly.

• Easy baked quinoa with lemon, garlic, and parsley

  • Shewi128 on February 23, 2023

    I made this for a Sunday meal as I wanted a side dish in the oven and not the stovetop. It worked perfectly. Note: I forgot the salt, and while it was somewhat noticed, it was fine without. I would make this again.

  • jenburkholder on September 06, 2021

    Did on the stovetop. Easy, tasty side.

• Koshari

  • Shewi128 on March 15, 2023

    If you like doing 3 things at once, this is the recipe for you. I was a little overwhelmed with trying to cook the pasta, lentils, sauce, and then the rice all in a row.. but it wasn't too hard as it wasn't active time. The flavor was reminiscent of mujaddara. We all liked it. I mixed all of the sauce into the lentil/pasta/rice, and that made it more like a casserole, which wasn't terrible, but it might've been better with adding half the sauce like the instructions said to do. I also skipped the crispy onions as there was no way I could do this all on a weeknight. I'm sure that would have been delicious to have the flavored oil, but it was a normal weeknight for me. I'd make this again, but I liked mujaddara better.

• Mujaddarra

  • Shewi128 on June 20, 2022

    Be careful to not burn your onions in oil at the end. They can overcook in a second. This recipe requires a lot of bowls/pans and little steps, but it's one of my favorite vegetarian/vegan meals. I don't bother making the yogurt.

  • jenburkholder on December 31, 2021

    Good, basic mujaddarra. Upped the spices just a hair and I think that was a good idea. We also used dairy yogurt (apologies, cows). Served with a salad of romaine and tomatoes.

• Masoor dal with cauliflower and cilantro

  • Shewi128 on January 16, 2023

    This recipe was ok--the lentils were a little more watery than I would have liked. Also, the cookbook instructions on how to roast the cauliflower did not state the oven temperature (but I used 450F). The cauliflower was fantastic. I would make this again, but it's not my favorite.

• Thai red curry with lentils and tofu

  • Shewi128 on October 26, 2022

    What an interesting combination--tofu and lentils. I used 1 TB fish sauce and 1 TB hoisin sauce because we aren't big fish sauce fans. Fish sauce never smells good when cooking, so this recipe made me nervous while the lentils were cooking. However, with the combo of fish sauce and hoisin, it made the flavor really interesting. We all surprisingly liked this dish, even the kids. I would make this again. Note: I also did not use mushrooms per my preferences.

• Saag tofu

  • jenburkholder on February 01, 2021

    Good - I don't usually like tofu just warmed up without being fried/baked, but it worked well here. The dish is improved by making sure the greens are chopped quite finely. Tasty and satisfying, but nothing mind-blowing. May or may not repeat.

• Cauliflower biryani

  • jenburkholder on August 30, 2021

    This was good with some changes. We upped (nearly doubled) all of the spices, because the given amounts were crazy low. We also steeped the saffron and cooked that in.

• Brown rice salad with fennel, mushrooms, and walnuts

  • jenburkholder on March 29, 2021

    A decent rice salad. Not more than the sum of its parts, but tasty enough, and very healthy. I sprinkled a bit of feta on top; it needed something.

• Chickpea salad sandwiches

  • jenburkholder on March 22, 2021

    Very good, exactly the flavour of a classic tuna salad sandwich, just minus the fish.

• Tofu frittata with mushrooms

  • jenburkholder on May 21, 2021

    Good. Would be better with more fillings than just the mushrooms - greens?

• Red beans and rice with okra and tomatoes

  • Miambe on February 02, 2021

    Can make with unsoaked beans in crock pot on high for 5 hrs.

• Overstuffed sweet potatoes with tofu and Thai curry

  • PatFB on January 21, 2022

    Light, bright, unexpected, and fresh.