• purpleshiny on October 28, 2016

  I've been making a recipe a week since I bought this cookbook. Everything has been tasty and easy.

Notes about Recipes in this book

• Moroccan chickpea stew with harissa and naan

  • clcorbi on November 18, 2016

    In our opinion, this was a serviceable weeknight dinner, but nothing worth repeating.

  • purpleshiny on October 22, 2017

    The harissa is what makes this special. We've made it a few times.

• Two-bean chili with chipotle and corn bread dumplings

  • purpleshiny on October 22, 2017

    Can't say enough nice things about the cornbread dumplings. Yummy.

  • clcorbi on February 12, 2018

    Very tasty and low-effort. I'd make my dumplings smaller than what's shown in the photograph next time, because at that size they don't cook all the way through very well. Otherwise, yum, no complaints.

• Persian zucchini frittata

  • clcorbi on January 28, 2022

    Really delicious and fast. I didn't have pomegranate, but that flavor would definitely have been lovely here.

  • jennables on September 17, 2025

    I didn't love the texture of the zucchini in the omelette it felt a little grainy. I think I might have preferred it more if the zucchini was cooked more and had a bit more of the maillard effect before i added the eggs.

• Potato frittata à l'Indienne

  • hbakke on March 14, 2023

    Nice, simple frittata. The curry powder added a nice flavor, along with the potatoes and serrano. This made 4 servings when served with a simple arugula side salad.

• Vadouvan-spiced cabbage with tofu

  • LEKcookbooks on August 02, 2020

    Very good and easy!

  • hbakke on March 01, 2023

    Easy, tasty dinner. I enjoyed this, but husband would have preferred more of a curry sauce.

  • macfadden3 on April 16, 2025

    Delicious and nutritious! I'll be making this again. I found the tofu was still a little flour-y tasting even after cooking, though it wasn't noticeable once I mixed it in with the other ingredients. I'd probably try using corn starch instead of flour to dredge the tofu next time.

• General Tso's bok choy with tofu

  • hbakke on September 27, 2022

    I've made similar tofu dishes, but this may be my favorite version. We liked the selection of vegetables combined with the sauce. The sauce was a little sweet for my personal tastes so I added a bit more soy sauce. I doubled this recipe so we would have leftovers and it turned out well. I would make this again.

• Baked sweet potatoes with black beans and spinach

  • Rinshin on December 04, 2016

    Had leftover black beans and regular spinach that needed to be used and found this vegetarian recipe. Very easy to make and satisfying but not something I would repeat without adding other ingredients.

• Roasted cauliflower gratin with rye crouton

  • clcorbi on December 08, 2016

    Not bad--we both really enjoyed piling this onto toasted slices of crusty bread. I haven't had many gratins so I'm not an expert, but this one seemed almost too much like a loose frittata. Next time I'd choose a recipe with less egg. We did use a lovely yellow cauliflower from the farmer's market, though, and the bright yellow mixed with the radicchio was very pretty.

• Dal makhani with crispy leek

  • hbakke on July 14, 2023

    The leeks didn't get crispy, but made a nice topping. I used black lentils, but I think I would have preferred brown lentils or another lentil that breaks down a bit more.

• Crunchy black bean tacos

  • clcorbi on September 06, 2017

    These were pretty good. The filling wasn't super special--it needed to be salted aggressively to have a decent amount of flavor. I did like the technique of crisping these up--they really were halfway between a taco and a quesadilla. I just think it would have worked better with a less spill-able filling; for example, if the beans had been mashed up a bit, maybe. I substituted feta for the queso fresco.

  • gretchen_8rq6ra on March 03, 2026

    Agreed with the other comment that this was pretty bland. I mashed the black beans into a thick paste and seasoned generously with a Mexican blend. It was good! And the leftovers made a nice burrito.

• Mac and smoked Gouda with Swiss chard and horseradish crumbs

  • radishseed on January 24, 2020

    I like the method used here (precook veggies, make roux in the same pan, add uncooked pasta, and bake until done). It would be easy to switch out the vegetable or type of cheese to use up whatever's around. It is much less gooey-cheesy than a lot of other recipes, which is nice for a lighter version.

• Spinach gnudi with cabbage and browned butter

  • macfadden3 on May 21, 2025

    Quick and delicious! I admit I used a little less rosemary than it called for. I love rosemary but three whole sprigs in two servings seemed a bit much; I guess it depends how long your sprigs are.