Notes about Recipes in this book

• Tempura green beans

  • takstephe on March 18, 2022

    This had a wonderful light batter and I would definitely make it again. I used yuzu instead of lemon and it was delicious.

• Warm butter bean salad with roasted bell peppers

  • jdjd99 on March 17, 2024

    Very flavorful preparation for butter beans. A little time-consuming due to roasting the peppers and cooking the dried beans, but I would make it again. I subbed Asian chili oil for the pili pili oil.

• 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!

  • chezmaryb on August 09, 2021

    Probably the best cornbread I've ever made and the accompanying jalapeno jelly is also fantastic. Liked the whipped corn but a big slab of smart balance is equally delicious.

• 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!

• Chickpeas, fennel, and potatoes

  • jenburkholder on August 11, 2021

    Quite tasty, if a bit complex for something that’s ultimately just a chickpea curry. Cozy and warm. Served over rice, alongside sauteed kale and fennel pickles.

• 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.

• Creamy sweet potato leek soup

  • czalikowski on January 02, 2026

    This recipe produced an incredibly flavorful base soup- but I screwed up something about the forbidden rice- either over soaking it or under cooking it- so it ended up as one blob of mushy rice rather than individual strands that could be fried. I’ll definitely be trying this one again in hopes that I have more success.

  • elherman on February 19, 2026

    I skipped the black rice but thought the soup base was good and simple, ate w crusty sourdough

• Caramelized leek and seared mushroom toast

  • 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.

  • 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.

  • 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.

  • 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.

• Grilled spring onions with lemon-thyme oil

  • jwindersteed on August 03, 2025

    Made without the spring onions but the lentils were very good.

• 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.

  • prkrgrant on February 16, 2025

    Quite nice as a meal prep if you double the recipe - good food that is also good for you.

• Shaved asparagus salad

  • jenburkholder on May 21, 2021

    Very tasty. I used less oil, because I like salads to be tart. The dressing, in particular, was quite good.

• Simple celery salad

  • takstephe on March 18, 2022

    Very tasty but I would consider it a side and not a whole meal.

• Crunchy, bitter, and tart salad with sweet mustard vinaigrette

  • crandall57 on February 14, 2025

    This is a great salad. I didn't have radicchio, so I used some butter lettuce and a little kale. I added some shaved locatelli cheese. I didn't have walnut oil, so I used olive oil.

• Wheat berry salad with creamy ginger dressing

  • babyfork on June 04, 2025

    This made a ton, although I did manage to finish it all myself over several days. The ginger dressing was a bit acidic. I didn't have coconut sugar, so I think I used brown or regular (it's been a minute, so I'm not sure). Persimmons weren't in season, and he recommends plums as a sub, so I used plums. But my plums weren't very sweet. I think that if I had a sweeter fruit, it would have offset the acidity in the dressing and balanced things out. If I made this again, I think I'd use my Genji copycat ginger miso dressing instead.

• Kohlrabi and carrots

  • ksg518 on January 20, 2022

    A very nice Southeast Asian type of slaw. I've made this twice, first cutting the carrots and kohlrabi into slices as Terry suggests and then cutting them into this julienne strips. I think the julienne works better since it's more fork friendly.

• 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.

• Charred brassicas

  • prkrgrant on February 15, 2025

    Fabulous. Made with broccoli instead of romanesco, but excited to try as written once romanesco is back in our farmer's market. Made for friends again and it was a hit for everyone.

• Dirty cauliflower

  • jsguaium on June 26, 2022

    Dirty Cauliflower - made this pretty much as written, although used frozen cauliflower rice my daughter left languishing in our freezer. I really liked it an would repeat. It does need something crunchy added - I used ready made fried onion. Toasted chopped almonds or pecans should work too.

  • prkrgrant on February 16, 2025

    Didn't love the relatively mushy texture even if the flavor was nice.

• Panko-crusted cauliflower and coconut curry

  • katiesue28 on July 27, 2023

    This was absolutely delicious. Do not skip on the garlic chips and oil! My only complaint is that the delicious Panko mixture doesn’t stick to the cauliflower very well. I recommended coating the cauliflower with an egg/vegan egg first. The Panko mixture would be awesome as a coating to tofu or fish, as well!

  • crandall57 on March 20, 2024

    This was delicious, but a fair amount of work. Next time I might make the curry and/or the garlic chips a day ahead. I made the full amount of curry for two people, so we'll have it again with a different vegetable.

• Hoppin' John-stuffed peppers

  • nutrica6 on April 21, 2026

    This was a fun project. I don’t think the scallion oil and fried scallions added anything, so I would probably skip next time and just garnish with a drizzle of peanut oil and lots of fresh scallions. The red pepper sauce is perfect! The hoppin John was kind of salty, so be careful with adding too much salt to everything.

• Oven-roasted zucchini

  • VeganTango on December 19, 2020

    The pesto is amazing and unique.

  • ksg518 on June 17, 2022

    This recipe would be better named "Oven-roasted zucchini with collard pesto". It's very good. The pesto has a great earthy flavor although don't add the salt until you taste it since the miso adds salt but keep in mind you can compensate on the salt with the zucchini. My zucchini took slightly longer to roast but I must say that oven roasting makes for delicious sweet zucchini. A definite repeat.

• 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.

• Sautéed cabbage and roasted potatoes

  • rebeccairo on September 19, 2020

    Really tasty, and less work than it sounds

  • Hawley on February 11, 2023

    Tasty. Would make again. Husband said, “I love dishes like this. What could go wrong?” Spaced the process over a weekend afternoon. I think will go faster on subsequent makings.

  • scher019 on December 16, 2025

    Great way to use up the CSA cabbages, carrots, and potatoes. Tastes great. Kind of a lot of work and when I make it again it will go faster. I will use more cabbage next time. Recipe calls for 8 oz cabbage and I will uses 16 oz. I had to use Cuisnart to do the carrots, blender didn't work for them. Not enough liquid. The habanero vinegar is sooooo good.

• Mushroom rice-stuffed cabbage

  • crandall57 on June 08, 2022

    Delicious. Took a lot of time. Keep the cinnamon to a dash. Had lots of rice leftover. Good with the Onion-Thyme cream. Make the rice before the sauce, the rice can cook while you make the sauce.

• 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

  • Melissa_427 on November 23, 2021

    Made this a couple summers ago with an abundance of Swiss chard. Really nice pickle to add to a rice bowl or savory oatmeal, and a great way to preserve some of summers bounty.

• Creole seasoning

  • Zosia on May 07, 2020

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

• Slow-cooked collards

  • Dcampos on May 30, 2020

    Great side dish!

  • ksg518 on July 01, 2022

    A nice vegan version of traditional collards. I think the recipe calls for too much liquid, so perhaps reduce it to 2 - 3 cups next time and add more if needed. Also the collards really do need to be finely chopped (as the recipe calls for) in order to cook in an hour or less.

  • Acarroll on December 31, 2023

    Mine came out quite tomato-y. Did I mess up the ratio? Quite possibly. Either way it was delicious!

• 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.

• Pili pili oil

  • Zosia on May 31, 2020

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

• 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.

• 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.

• 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.

  • foodgloriousfood on August 10, 2022

    Good flavor, but the recipe says to add 1/2 tsp cayenne or to taste. It had absolutely no heat at all for us (we like spicy foods but not burn your face off spicy) I used it on chicken drumettes. I would recommend adding quite a bit more cayenne, especially as the whole recipe makes about 1/2 cup of seasoning.

  • ellabee on June 01, 2023

    Recipes using this seasoning: Corn, red pepper, and blackened tempeh chowder, p.40; Roasted sweet potato & asparagus po'boy, p.75; Spinach salad with blackened chickpeas, p.156.

• 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.

  • lacey.kloster on December 28, 2021

    I thought the tempeh was a little too salty with the recipe as written. I reserved the marinade and the next time I used it I diluted it with about 1/2 cup water and a few tbsp of rice vinegar and it was much better, so I'll just use less tamari the next time I make it. Delicious flavor overall!

  • jsguaium on June 26, 2022

    I wasn't wowed by this dish, but I actually found the method for treating tempeh really useful and best way to to get the best flavor and texture for a number of recipes, beyond the book. Although multi-step, it isn't difficult and much of the time (like marinating) is hands off.

  • Nancith on April 15, 2024

    This was quite scrumptious and relatively simple to put together. I did steam the tempeh as recommended mostly because it was frozen(!), but this didn't seem overly involved to me. It actually seemed to help reduce the sometimes-overpowering tempeh flavor. Since there wasn't enough time to marinate the tempeh, I simply poured the marinade over it after frying & it soaked up the flavor really nicely. The marinade probably would have been tasty on the potatoes as well. I don't use my cast iron skillet too often but it does work great for this recipe, crisping up the tempeh & the potato-onion mixture very well.

• Baked fonio and kale balls

  • ksg518 on May 07, 2021

    These were OK but probably not worth the effort. Essentially, you make a sauce, bake a potato, make the fonio, sauté onions and kale and then combine ingredients in a blender and a food processer so it's a lot of steps. The recipe has you making a chimichurri sauce (which you really need with the kale balls) first but since you need to chill the balls for at least two hours, the sauce can wait. Terry never mentions covering the pot while you cook the fonio but you should. The recipe only says two cups of kale without specifying how densely packed it should be. I went with lightly packed but I think the final product could have used more kale. My balls were a reddish brown with flecks of green not at all like the picture (which I think was stylized). You're not going to be able to form real balls until the product has chilled for a bit. But with the miso, aminos and tomato paste they were fairly tasty so I'm not completely ruling out a repeat given how much kale my CSA gives me.

  • jennables on September 07, 2025

    this recipe was complicated! it took a long time to come together and the instructions were pretty minimal. The taste was fantastic, though I'm not sure it makes up for the dishes! Depending on how much kale i end up growing next season, I might be making a repeat!

• Roasted parsnips with onion-mustard sauce

  • athayer on July 03, 2021

    I would not have tried this had it not been for some parsnips that had been hanging around too long. As it turned out, I was more than pleasantly surprised with the results I achieved. Really delicious and made me much more of a parsnip lover than I had been. It seems like a lot of work but the parsnips can be parboiled and marinated overnight which helps to make less taxing.

• Caraway-roasted beets and carrots

  • jsguaium on June 26, 2022

    I didn't use the dressing, but the combination of carrots and beets with caraway is tasty, and a new one for me.

  • prkrgrant on February 16, 2025

    The vinaigrette is very good and the dish works well. Will be subbing mint and/or parsley for the cilantro next time. Think this would work very well as a chilled salad in the late summer when it's hotter out.

• Cornmeal-fried oyster mushroom po'boy

  • Jardimc on July 25, 2022

    The batter is way too heavy and claggy, and completely overwhelms the mushrooms. A lighter tempura style batter would be better.

• Rich vegetable stock

  • ellabee on June 01, 2023

    This stock is used in Creamy carrot-coconut soup p.208, lentil soup p.215, and Turnip green soup p.223.

  • czalikowski on January 02, 2026

    I made this stock for the Sweet Potato Leek soup- it came together very quickly and was incredibly fragrant.

• Garlic oil (and garlic chips)

  • ellabee on June 01, 2023

    Recipes using these: Panko-crusted cauliflower & coconut curry, p.106; Jerk tofu wrapped in collard leaves, p.163; Grilled maitake mushrooms, p.166 (oil); and Pea shoot & peanut salad, p.27 (chips).

• Sweet hot pepper vinegar

  • ellabee on June 01, 2023

    Recipes using this vinegar: Warm beluga lentils with roasted leek tops & kale, p.58; Spicy stewed peppers, p.111; Gumbo des herbes, p.127.

• Berbere spice blend

  • ellabee on June 01, 2023

    Recipes using this blend: Spicy lacto-fermented leeks, p.52; Grilled spring onions with lemon-thyme oil, p.60; Millet, red lentil, and potato cakes, p.175; and Big beans, buns, & broccoli rabe, p.45.

• Umami powder

  • ellabee on June 01, 2023

    Umami powder is used in many recipes: Tempeh & fried squash blossoms, p.122; Charred lemon & spinach sauce, p.154; Rigatoni with sunchoke-tomato sauce, p.190; Taro root cakes, p.198; Baked beet green & kale crisps, p.204; Oven-roasted carrots, p.220; Sauteed turnip greens with penne, p.225; Broccoli-dill sandwich spread, p.94.

• Spinach salad with blackened chickpeas

  • ksg518 on June 08, 2023

    A nice salad but a little too much work for the result. I like the blackened chickpeas although I used a premade blackening blend rather than the recipe from the book. I only had 1/2 pound of spinach (the recipe calls for 3/4 pound) but I still thought there was too much spinach compared to the chickpeas and the peppers. Also substituted ricotta for the tofu in the dressing which worked well.

• Millet, red lentil, and potato cakes

  • abby_3xw7x4 on March 15, 2026

    These were very good though classically labor intensive. Served with the recommended green sauce and then for acidic element I just did a quick picked red onion. I forgot the millet flour but it was still good! Oh also the parchment paper crisped up in the broiler and set off my sensitive smoke alarm so next time I’ll do aluminum foil.

• Brown stew with root vegetables

  • knityourownyoghurt on March 24, 2026

    Recipe in the book does not have alfalfa or garam masala

• Smoky-spicy green sauce

  • abby_3xw7x4 on March 15, 2026

    I didn’t perfectly follow the recipe (didn’t have bourbon, just did 1 jalapeño and 1 green bell pepper) but this was delish!!

• Eat Your Books by Jenny Hartin

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

  Full review