Notes about Recipes in this book

• Pizza with cheddar, caramelized onion and egg

  • SomervilleCook on October 21, 2021

    We absolutely loved this recipe! The combination of flavors was different for us for pizzas and tasted delicious and comforting. I may start to make larger batches of caramelized onion in the slow cooker so we can make this even faster.

  • snoozermoose on January 15, 2022

    An unexpected flavor combination on pizza, but delicious. It's like a Cheez-it married French onion soup. The eggs add some protein and help tone down the cheddar especially if you use a really sharp one like I did. We'll make this one again.

  • westminstr on January 20, 2022

    This came together quickly w dough from Lea and onions I caramelized ahead of time in the instant pot. If needed a much longer cooking time in my oven for the eggs to set. I thought it was great! E liked & O did not - he didn’t like the onions or the concept of eggs on pizza.

  • djnielsen64 on November 10, 2024

    LOVED this. Used TJ’s pre-made fresh dough and it turned out crispy perfection.

• Artichoke dip pizza

  • fishfeeder on June 08, 2022

    Really yummy and very easy! Added the extra spinach.

• Zucchini pizza

  • lholtzman on April 18, 2024

    I’ve made this multiple times and I prefer using shredded mozzarella. Also, if using store bought dough, make sure you bring it to room temperature. I find it incredibly difficult to work with otherwise.

  • breakthroughc on August 07, 2024

    My husband and I enjoyed this pizza. It is a creative use of zucchini which is nice this time of year. While I liked it and would make again if I have garden zucchini I need to use, I probably wouldn't buy zucchini to make it. I used my favorite pizza dough recipe instead of store bought. I added some lemon juice, salt and pepper to my ricotta and topped with basil instead of mint as that is what I had. It does need the ricotta topping as it would be a little boring without it.

• Cobb salad pizza

  • gamulholland on March 29, 2024

    The sauce gets very runny on the pizza, but it’s definitely tasty.

  • lholtzman on December 14, 2024

    Amazingly, this pizza was given a 10/10 by my incredibly difficult to please 7 year old. I would greatly reduce the amount of dressing (probably by 1/2) next time, but other than that, this was great. Leftovers are not great the next day, so best to eat the day it’s made.

• Black rice bowls with omelet ribbons and snow peas

  • lholtzman on February 15, 2025

    Excellent recipe that I doubted. It’s easy to deconstruct for picky eaters and the egg omelets are great for lunch for kids the next day. I found the drizzling sauce a bit too much the first day, but liked it better on the bowl a second day. Any rice could be used, but short grain is best. I also might reduce the amount of rice wine vinegar I add to the rice as I found 3 tbsp. a lot for my taste.

• Three-bean chili bowls with chocolate and plantain chips

  • lholtzman on April 24, 2025

    In terms of vegetarian chili recipes, this one’s not bad. I like that it’s mostly beans without a lot of other veggies. It’s quite hearty. I would say it needs about 1.5-2 tsps of kosher salt to get it to the seasoning level I like. Don’t be afraid of the 1/4 cup chili seasoning, it feels like a lot, but it’s not. I made sure the seasoning I used was mild though. I would probably saute the onions for longer in the future. The toppings are really good on top of this. Would be good for a superbowl party or some other event where you need to serve a lot of people. The recipe could definitely be doubled or even tripled. It’s very fast.

• Barley bowls with chickpeas, roasted vegetables and avocado dressing

  • breakthroughc on January 05, 2022

    We loved this combination. All the elements work really well together. The avocado sauce and crispy chickpeas really elevate this grain bowl to be a delicious vegan dinner. You know dinner is good when you are looking forward to lunch tomorrow. Will definitely go into the rotation of vegetarian dinners.

  • westminstr on January 20, 2022

    This was really successful and came together faster than expected given the different components. I used my own pickled onions. I served deconstructed so people could assemble their own bowls. E loved & o tolerated. Very flavorful and satisfying, great vegan dinner.

  • lholtzman on September 25, 2025

    Good, but I felt this was a bit underseasoned. The avocado dressing was way too acidic, but I love its texture. It was like a mousse.

• A farrotto for all seasons

  • westminstr on May 07, 2022

    I made a riff on the mushroom variation, adding peas. It wasn’t super popular at home. I would try again in instant pot but the farro took longer than usual & didn’t get tender enough. I just like it better cooked other ways.

  • joeljkp on July 04, 2022

    I've only made farro as pilaf, so this was a great change. So creamy and delicious! I made the squash variation with butternut squash, which was great. This one is probably a keeper for us for a whole grain-based dinner. The amount of salt wasn't specified, so I used probably 1/2 tsp with the onion.

  • lholtzman on December 30, 2025

    This was okay, but I like risotto better. I cooked the winter version. I am not sure if my farro was pearled because although it was cooked, it wasn’t as creamy and it was a bit too toothy for my taste. The rest of my family didn’t really enjoy this.

• Spicy-tangy-smoky pinto bean bowls

  • coryelizabeth on October 07, 2021

    These were tasty, though it didn’t feel like enough for four servings (at least as a main). 1.5 TB of smoked paprika was a lot and gave my beans an almost a burnt flavor. But these came together in moments and were certainly flavorful, especially since they served as a wonderful canvas for All The Things (hot sauce, salsa, etc.).

  • Lepa on January 07, 2022

    My family loved this quick and healthy meal. While the recipe is called "spicy. . . beans" it was not spicy and my young kids ate them without complaint. While I love elaborate project- cooking this quick, delicious and healthy meal was just the right thing for a weekday dinner and I suspect this will go into our regular rotation.

  • westminstr on March 10, 2022

    I used 1 tbsp smoked paprika & 2 of vinegar. Home cooked mayocobs beans. They were good but I prefer the similar NYT recipe. Served with chips, toppings, kale salad.

  • joeljkp on July 16, 2022

    Punchy flavor! Seemed vinegar-forward to me, and the large amount of smoked paprika did add some spice, though it wasn't front and center. We used the beans as a filling for soft tacos rather than as a bowl base.

  • lholtzman on April 05, 2026

    I’ve made this twice and we always enjoy. It’s great for kids because they get to make their own bowls, adding various toppings they think they’ll like. The beans are super flavorful and a great base for all the toppings.

• Eggplant and tofu with sweet-hot chili glaze

  • coryelizabeth on May 02, 2022

    Another low-effort, unbelievably high-reward recipe from this book. The sweet-hot chili glaze is almost drinkably good, and the combination of custardy eggplant, roasted tofu, and crunchy scallions, radishes, and scallions is...well, I'm making myself hungry as I type. Make this one already!!

  • snoozermoose on May 29, 2022

    This was pretty tasty if a little one-note. The sweet-hot chili glaze is quite sweet as well so be warned if that's something you're averse to. Also, this doesn't make enough for four people. Between the two of us, we ate it all.

  • hbakke on June 21, 2022

    We liked this. The sauce initially seemed too sweet, but combined with the slightly bitter eggplant it was perfect. I think the crunchy topping are essential for the added texture. I would make this again.

  • breakthroughc on October 27, 2022

    This was excellent. I did not find it too sweet, but it probably depends on your chili paste. I agree it doesn’t feed 4 adults, 3 servings at our house. It does need the toppings. I didn’t have scallions so I used French fried onions and omitted the nuts. Will definitely make again.

  • kelley_dsv25l on April 30, 2026

    This was good, but nothing too exciting. It’s called a chili garlic sauce, but it’s a sweet buffalo sauce.

• Wheat berries with crispy tofu, grapes, arugula and feta

  • snoozermoose on January 15, 2022

    This was just "good" on the first day, but excellent on the second day once the ingredients had some time to mingle. I subbed pecans for the pistachios, but everything else was done according to the recipe. As someone with a sweet tooth, the grapes really make the dish. This makes an excellent salad to take to work.

  • hbakke on June 28, 2022

    I added extra arugula to make this more of a salad and used the suggested blend of balsamic and white wine vinegar as a substitution for white balsamic. I cooked the wheat berries in a pressure cooker ahead of time to save time later. We both really liked the combination of ingredients, crunchy, salty, and sweet from the pistachios, feta, and grapes. I would make this again.

• Cabbage-kale-tofu salad with citrusy ginger dressing

  • westminstr on February 01, 2022

    This was a fair amount of work to essentially recreate tofu super greens w tofu from Just Salad. It’s a good salad but I’d rather just buy it!

  • Lepa on February 07, 2022

    This was fine but not great.

  • hbakke on May 22, 2023

    I doubled all the veg to use them up, but otherwise followed the recipe. Overall this was an alright salad, made better with a bit more Sriracha drizzled on top.

  • katiesue28 on July 03, 2024

    I really enjoyed this. I added some Garlic Pepper seasoning blend to the tofu mix, and I'd recommending others add additional seasoning as well. Overall a very virtuous and easy dinner.

  • eplimack on January 21, 2025

    We make this salad all the time. Note that baby cucumbers are in the photo but not the ingredient list in the recipe. We always add them in.

  • lily_z5lwe7 on April 20, 2026

    Not super dynamic but very fast and great with rice. We all liked this.

• Pizza salad with white beans

  • kguymon on February 18, 2026

    I would probably cut the white beans in half if you are only using them for this salad.

• Chickpea Caesar salad

  • coryelizabeth on October 07, 2021

    This was delicious, although if you make all the components from scratch as I did (croutons + dressing + chickpeas + hard-boiled eggs), it’s a significant amount of work. Can’t argue with the results, though.

  • Lepa on February 07, 2022

    This is pretty good. We liked the dressing, but would make more next time. None of us loved the chickpeas so I might skip that if I made this again. Baked chickpeas are so ubiquitous these days. I keep trying them but just don't understand the appeal.

  • MollyB on April 13, 2022

    Pretty good but I'm not sure I'd make it again as written. I liked the chickpeas on their own to snack on but didn't really like them in the salad (and they were quite hard to get on a fork). The croutons and dressing were tasty.

• Strawberry-feta salad with beets and beans

  • lholtzman on July 12, 2025

    This salad was really nice. It’s great for a spring lunch.

• Stewy black lentils with chard and feta

  • bernalgirl on February 08, 2022

    I thought twice about using a full pound of lentils and instead added more vegetables: chard stems in small dice, and an extra carrot, celery stalk, and half onion, as well as a few cloves of minced garlic. I also added a bay leaf, as I usually would when making lentils or beans. I served it over brown rice with herby yogurt and feta, and enjoyed this quite a bit. There’s plenty left over for lunches and to freeze for another easy dinner, however this is neither as tasty nor any easier than other lentil recipes so I’m not sure I’d make it again.

• Butternut squash soup with coconut milk and lime

  • Jviney on October 05, 2021

    This was delicious, easy to throw together, and the aromas were so toasty and warm in the kitchen on a fall day. For a house containing three people with colds, this was absolutely perfect. I think I might either up the lime zest next time, or maybe add a little juice for the tang.

  • Lepa on October 31, 2021

    This was good and fairly easy to pull together. As the other poster noted, it could use a bit more lime so I'd add some next time. I hated using so little coconut milk so I added all the fat from a 14 oz can, probably more like 1.25 cups. We didn't have basil so I used cilantro as a garnish and that was good but I bet basil would be better.

  • rmardel on January 14, 2022

    This was delicious, especially considering how easy it was to pull together. I used a full can of coconut milk and supplemented that with stock, chicken stock in this case, even though that made it non-vegetarian. I think this could work well with whatever stock and blend of curry spices one desired. As noted by others, it needs lime. I added the zest and juice from one lime at the end of cooking, and frankly it could have used another lime, had I had one.

  • westminstr on January 29, 2022

    This was good, easy to put together with orechopped squash. As others have said, needed a squeeze of lime. The garnishes were fun!

  • skvalentine on October 12, 2022

    Easy, comforting and delicious. Made it a meal with some sourdough bread. I added some lime juice to my bowl, and extra zest. The toasted coconut topping was a big hit!

• Rigatoni with honeynut squash, chard and hazelnuts

  • SomervilleCook on October 21, 2021

    This was gorgeous, delicious and so easy to pull together. We will be making this all fall.

  • snoozermoose on October 29, 2022

    This was one of the best pasta dishes I've made in a long time. The roasted honeynut squash is gorgeous and pairs perfectly with the garlicky chard and cheesy pasta. We'll be making this again and again!

  • sayeater on October 31, 2022

    I'm sort of embarrassed to admit this, but I ate almost this whole recipe on my own over the course of 2 days. It was just so good. All the components blend together for a delicious and texturally interesting meal: soft caramelized squash/onion, slight bitter from greens, rich parm, chewy rigatoni, crunchy toasty hazelnuts - you get the idea. Notes: Could use a 3rd honeynut squash - esp if small. Spinach worked fine, but definitely want to try chard or kale next.

  • breakthroughc on November 08, 2022

    Loved this dish. I used less pasta as 2 ounces of pasta per serving is about right for us. I used delicata squash with great success. I used spinach as that is what I had, but I think it would be better with chard as that bitter note would add to the dish. Will definitely make again.

  • VineTomato on November 19, 2022

    We were looking forward to trying this after reading all the positive reviews, but it just fell a bit flat for us. Mr VT said - it's less than the sum of its parts and I would agree. I did make one adaption, thinking I knew better and that was to caramelise sliced onions in the pot rather than roasting chunks with the squash. Could that have made all the difference? Possibly. I feel I need to give this one more go, following the recipe exactly this time.

  • joeljkp on December 11, 2022

    Made this for family dinner - it was good, and I liked how packed it was with veggies, but not outstanding. I made it with kale and butternut squash, which admittedly may have dampened the flavors a bit. I also wish there was a salt guide for this one - the recipe has you add salt in several different steps, and at the end I felt both like I had added a lot, and that it still wasn't quite enough.

• Tagliatelle with corn, tomatoes, "onion-bacon" and basil

  • joeljkp on August 17, 2022

    This is a real winner for a summer pasta. I've made it twice now, once with spaghetti and once with linguini. The family (adults anyway) loved it. I made no substitutes, but did leave off the basil since none was handy at the time.

• Chickpea-pasta mac and cheese with chopped tomatoes

  • westminstr on February 16, 2022

    This does not replace my go-to - Melissa Clark’s easy stovetop Mac n cheese. Hard to beat the effort to reward ratio on that one. My son didn’t appear to notice the different pasta but I did. Regular pasta is much more satisfying. My only change was to replace the garlic powder w a mashed clove of fresh garlic. My favorite part was the tomatoes. Even without the fresh thyme they were very tasty. Note - I used chickapea pasta which is made of chickpeas and lentils. Maybe banza is better?

• Migas tacos

  • joeljkp on July 26, 2022

    This was an easy alternate taco filling for us - good taste, good protein. It wasn't the revelation the recipe text makes it out to be - basically huevos a la mexicana in a taco. But I'm not sure if the tortilla chips are supposed to retain some crunch in the final dish; I mixed them up early so they ended up soft in texture.

  • merritt_8ljxr2 on May 19, 2026

    Super simple and cravable.

• Refried black bean tostadas with avocado and pickled onions

  • breakthroughc on March 15, 2022

    This essentially the black bean burrito recipe from her first book. Instead of making burritos you use the black bean mixture on tostadas. I used store part tostadas and we enjoyed this variation for an easy weeknight meal.

• Roasted butternut squash and black bean tacos

  • Emily Hope on October 07, 2021

    Made these a while back with some RG black beans (Chiapas I think?). I thought that they needed a bit more oomph, but were surprisingly enjoyed by almost every family member. The cilantro sauce is key--I needed to add quite a bit more acid to it. Also added a fresh salsa and some avocado. Might make again? May try sweet potatoes next time.

  • katenolan on November 12, 2021

    Used Rancho Gordo Midnight Black beans and their liquid. Good sweet, salty combo with the cilantro sauce (agree with Emily that a touch more acid to balance the oil is key). Would personally like a bit more heat in the beans so mince up a jalapeno next time. Also #teamhardshell for the added texture!

  • breakthroughc on January 04, 2022

    Both my husband and I enjoyed these enough to make again. I used canned black beans and agree a jalapeño in the beans would be good. I agree with the other reviewers that the dish needs more acid. Instead of upping the acidity of the cilantro sauce I opened a jar of pickled onions, really a nice addition to the tacos. Her first cookbook has a black bean burrito recipe I have made so often the spine of the book is cracked and it opens to that page. I always have home canned pickled onions, but her other recipe works well for a quick pickle. I subbed sweet potatoes for the squash and agree hard shells are the way to go here for the contrast in texture.

  • hbakke on June 30, 2022

    The bean filling seemed to be missing some acidity, so I added lime juice and that perked it up. I didn't make the cilantro pesto, so that may have been the element that was missing for me. Overall, these were good tacos that I added salsa and other taco toppings to for added texture.

  • sophie_lfm61y on February 20, 2026

    Fast and easy! Used one can of black beans so I crumbled up some tofu to bulk it up.

• Quiche #1: sweet onion, spinach and cheddar

  • SomervilleCook on October 21, 2021

    Delicious! The amount of dairy/eggs was too much for our pie pan so I will try a deep dish one next time.

  • breakthroughc on July 24, 2023

    Really delicious. I had deeply caramelized onions and used almost all of a 10 bag of frozen spinach. I used Gruyère instead of cheddar and it was a delicious combination. Will make again as it is a pantry dinner if you keep frozen spinach in your freezer. I always caramelize extra onions when I make them to have in the freezer. Mine worked in a regular pyrex pie plate and was perfectly done in 35 minutes.

• Shredded carrot salad with yogurt-harissa sauce

  • SomervilleCook on October 21, 2021

    Loved this--super easy since I bought pre-grated carrots from the grocery store. Lasts for several days in the fridge. Will make all the time.

  • rosyannposy on November 04, 2023

    Delicious and easy. Will definitely make again.

• Hot honey Brussels sprouts

  • SomervilleCook on October 21, 2021

    Easy and delicious

  • westminstr on March 14, 2022

    These were good! Also they went very well w the hummus as recommended.

  • Rachel_ on March 14, 2026

    Had a smaller portion of brussel sprouts and winged the seasoning a bit portion wise…but very good!

• Green enchiladas with tomatillo sauce

  • lsmedley on October 22, 2021

    These were so good and so delicious! One of my new go-to enchilada recipes.

• Crispy chickpeas

  • Jviney on October 24, 2021

    I wish I could say I made these excellent chickpeas and put them on top of the Chickpea Caesar Salad in this book, but come to find out my lettuce had gone bad and my husband had plans for sushi ??????? so we stood at the counter and almost ate this entire bowl in ten minutes. Delicious.

  • breakthroughc on January 05, 2022

    These are so good! I made them to go with the barley bowls. I could just eat these for dinner and be happy. I used my 10 inch braiser and it was enough surface area to cook them in a single layer. Looking forward to making the caesar salad now.

  • westminstr on January 20, 2022

    I did the stovetop version. I burned them a bit by not watching closely at the end, but they did get crispy and were good in the barley bowls.

  • lholtzman on September 25, 2025

    These are delicious as a topping or a snack.

  • breakthroughc on January 26, 2024

    I reviewed these favorably before. Tonight I made them with chickpeas I had cooked myself and froze. I thawed them and let them dry on paper towels before pan frying. They were truly exceptional and got crispier on the outside and creamier on the inside than canned chickpeas. Really worth the effort not to used canned chickpeas here,

  • ldyndiuk on October 30, 2022

    Thirty minutes in the oven is too long - mine were very done at 20 minutes. I don’t love the spice mix, but that’s a personal preference. They’re good!

• Our favorite kale salad with almonds and dried cranberries

  • Lepa on October 31, 2021

    This was good. I probably salted it too much. Next time I'd let it sit and then adjust seasonings again just before eating. I didn't have cranberries and dried cherries were a great substitute.

  • katenolan on November 17, 2021

    Simple and delicious even though I was missing the fresh herbs (only had a small bit of parsley on hand) and I had to sub red wine vinegar for the white balsamic (use what you have!) Made on 11/16/21.

  • VineTomato on December 12, 2021

    I loved this. I'm not the biggest fan of vinaigrette dressings but really enjoyed it in this recipe. The dried cranberries are delightful. Served on the side of the crunchy cheese beans which is a perfect pairing.

• Cauliflower cutlets with romesco sauce

  • julesamomof2 on October 31, 2021

    This was my first try from this book, which I was excited to get as I am trying to eat less meat. I found slicing the cauliflower into thin enough steaks to be challenging- lot's of crumbled pieces. Breading and frying was messy and because my steaks were too thick I ended up having to bake them in the oven anyway. That all said, the romesco was easy and very delicious and we loved it with the cauliflower. There must be an easier way though- this was supposed to be an easy weeknight dinner and I spent 2 hours preparing it and cleaning up the mess it made.

• Crunchy-cheesy bean bake

  • lsmedley on November 04, 2021

    This was literally so good! 4 portions led to kinda small portions, but was good with bread and a salad!

  • skvalentine on November 08, 2021

    Delicious and so cozy on a cold evening! Both adults and kids liked it. Leftovers were not nearly as good though.

  • katenolan on November 17, 2021

    The title is right, it is crunchy and cheesy. Since another review mentioned the leftovers were not as great and because only one of us is currently eating vegetarian during the week, I portioned out one serving into a small dish and baked just that portion with the cheese and panko. The remaining ingredients went into the fridge to portion out for the week. On the next "bake" I'm going to cut or tear the cheese into smaller chunks and definitely want to use a shorter dish instead of a taller dish to maximize the crunchy panko topping. I served it with the recommended favorite Kale salad and the entire meal was very filling. Cooked on 11/16/21.

  • VineTomato on December 12, 2021

    Delicious! This book is proving to be a real gem, everything I've cooked so far has been wonderful. Served with the kale salad as suggested. I enjoyed the leftovers the next day.

  • snoozermoose on January 19, 2022

    This was very tasty. We loved the variety of textures in this. I couldn't taste the Parmesan all that much, but it was still yummy.

  • westminstr on January 24, 2022

    This was really delicious w huge royal corona beans (pre-cooked in instant pot). I used parsley instead of thyme in the crumbs, and I thought 1 cup of crumbs was a lot. We had a small portion leftover. I’m curious to see how it is given comments here. Definitely would make this one again! Served w fennel salad - no bread needed.

  • breakthroughc on March 03, 2022

    I'm an outlier on this recipe. It didn't work for us. I was neutral on it, but hubby did not like it. The crunchy cheesy topping was yummy, but the beans were kind of bland. Mr. B said they were one note. I could play with the spices, but I don't think I will tinker with it.

  • Emily Hope on March 25, 2022

    Made this with RG Christmas Limas. Definitely added more than 3 ounces of cheese (though too be fair I also may have used more beans than specified as well). C declared he liked these better than the Smitten Kitchen pizza beans (!) because of the crunchy crust. Will be a repeat for us.

• Restuffed Japanese sweet potatoes with miso and chives

  • VineTomato on December 12, 2021

    Wonderful. A really delicious way to prepare sweet potatos. I could not find Japanese sweet potatoes so used a purple variety instead. Next time I'll add more chives, they were a little lost in the richness of potato stuffing. Served with tempeh crumbles from an American test kitchen cookbook and stir fried bok choy. It was nice enough but the tempeh crumbles were not necessary, and may have even detracted from the whole dish.

  • westminstr on February 11, 2022

    These were so delicious even without much in the way of chives. The miso butter & sweet potato combo is magical. Sadly neither kid likes sweet potatoes and this recipe did not convert them.

• Tofu prep

  • VineTomato on December 12, 2021

    This might just be my go-to way of preparing tofu. I tried with with a fermented tofu (feto) but I think it could be even better with a silken tofu (with appropriate care to dip and cover each piece so they don't all smoosh into a big mess). Much of the oil is left behind in the dipping bowl, so it's not totally terrible from a health perspective. I mean not the best, but not terrible!

• Teriyaki-glazed crispy tofu with green beans

  • bernalgirl on January 04, 2022

    I bought this book for ideas to get my family to eat a more plant-based diet than for specific recipes. I loved her DALS blog when my kids were young and picky. I used this recipe as a base and would definitely make this again with these changes: first, my preferred teriyaki sauce is much less seeet, using 1 portion of soy sauce and mirin to .5 portion of brown sugar and sake. I changed the cooking order as well: flash fry green bean segments first until they blister. Remove from pan, add oil as needed and crisp tofu. Add ginger, garlic, and scallion whites, stir till fragrant, add teriyaki sauce ingredients along with green beans until beans are tender and sauce has thickened. Also note that unless you are all light eaters, this recipe needs another dish (stir fry or cold veg side) to adequately feed a family of four. So easy and a hit with my family!

  • bernalgirl on January 04, 2022

    Recipe as published calls for corn starch

  • srahndennis on February 06, 2022

    Loved it! Didn't have green beans. Used green cabbage, red cabbage, mushrooms and red bell pepper. No mirin swapped sherry and used reduced sodium tamari. Just drizzled the sauce...

  • penguininaboat on March 31, 2022

    Used bottled teriyaki sauce which made it very fast weekday meal. Tofu hating husband noted the nice char from the skillet would make a nice side for green beans too.

  • coryelizabeth on May 02, 2022

    I bought this cookbook along with several others in an attempt to revitalize our dinnertime routine. Problem is, we love this recipe so much we just keep making it. I think I've made this for dinner five times since October! It is everything you want from a recipe with a name like this.

  • skvalentine on April 13, 2022

    This was just OK for me. I loved the way the tofu came out and will definitely use that cooking method again. I think I am just not a fan of teriyaki. I did appreciate how this came together as a very fast dinner (I had pressed the tofu the night before).

  • breakthroughc on July 18, 2023

    We really liked this. I cooked the tofu using the baked tofu recipe from this book. I love how the tofu turns out crispy and flavorful, I almost always do it this way. It was easy and quick and very flavorful. This will be a keeper recipe at our house.

  • kelley_dsv25l on April 07, 2026

    Cooked this in the oven as a sheet pan dinner. Subbed in Trader Joe’s Soyaki instead of the homemade teriyaki. Easy and delicious.

  • ldyndiuk on April 27, 2026

    This was pretty good, but it took much longer than 5 minutes to get the tofu cooked on all sides (plus I had to do a second batch because it didn’t all fit in the pan.) I might try it again but cook the tofu in the oven while cooking the beans on the stovetop.

• Red enchilada sauce

  • snoozermoose on January 15, 2022

    I made this using chicken stock, as that's all I had on hand, and I'm not a real vegetarian. I don't have a lot of experience cooking Mexican food so take this with a grain of salt, but the chili powder was too much for me. It tasted bitter and almost burnt. This also made a ton of sauce for the amount of enchiladas. Against my better judgment, I used all of it because the recipe said it made the exact 3 cups that the enchiladas call for, and they were drowning in sauce.

• Andy's Sunday enchiladas with red sauce

  • snoozermoose on January 15, 2022

    These were fairly tasty, but I found myself missing the meat. The combo of the soggy tortillas, mushy beans, and sauce was a little too texturally one-note.

• Marinated beans

  • westminstr on January 20, 2022

    These were fine, didn’t blow me away, but they were good enough.

• Caesar dressing

  • westminstr on January 20, 2022

    I didn’t use a blender. Decent Caesar dressing - but I have perfected kale salad for our family with a somewhat different dressing - this did not supplant it.

  • Lepa on February 07, 2022

    We really liked this version on Caesar dressing.

  • breakthroughc on November 17, 2022

    I really liked this Caesar dressing. I added a teaspoon of vegan fish sauce which even made it better.

• Honey-crusted skillet corn bread

  • westminstr on January 20, 2022

    I suspected the cornbread needed more salt & I was right! I also thought it was a little too sweet overall, though I liked the honeyed bottom. E did not like but O liked it a lot. Will tweak this recipe.

  • westminstr on December 12, 2022

    For my second try with this cornbread I cut the sugar to 2 tbsp & upped the salt to 1.25 tsp. I also melted the butter right in the skillet. It turned out great! I used about 1.5 cups corneal and 1/2 cup AP flour, I don’t think the proportions are critical. It turned out great!

  • skvalentine on April 13, 2022

    This was an interesting take on cornbread! I thought it was delicious but was maybe too sweet as an accompaniment for Chili Night. I'll definitely make it again but it might be more of a snacking cake.

• Any-which-way chopped, charred broccolini

  • rmardel on January 20, 2022

    This is excellent but I would be very cautious about following the stated times. Perhaps it depends on the stove. On mine, even on a low-powered burner, this was charred to a crisp in less than half the specified time the first time I made it. Even then however, I could see the potential. With attention, the technique is excellent, and the effect of charring the broccolini enhances the combination of bitterness and sweetness of the broccolini. Perhaps the broccolini I get at my local store is smaller than average, perhaps my stove hotter, Usually a small bunch cooks in 5 to 7 minutes making this a quick and easy side with surprising complexity.

  • shep0012 on December 30, 2025

    This is a good technique but I agree that you need to watch your broccolini like a hawk and don’t necessarily stick to the time cues in the recipe. Mine was very charred in about 8 minutes.

• Veggie burgers

  • bernalgirl on February 04, 2022

    My family overwhelmingly despised this dinner. My teen wondered who this was intended to please, my husband asserted that this meal proved he could eat anything with enough ketchup. While I did not hate it, I observed that I mostly tasted the condiments and garnishes, in my case sriracha mayonnaise, brown mustard, and candied jalapeños. These do not taste bad, IMO, but they do not bring enough flavor or texture to warrant repeating.

  • lholtzman on May 27, 2025

    These got rave reviews and even my and my friend’s picky eater children ate them. These are really healthy, so I’m happy that they are a winner with the kids.

• Teriyaki sauce

  • srahndennis on February 06, 2022

    Really liked this and very easy! Swapped sherry for mirin. Just drizzled on veggies/tofu/brown rice.

  • breakthroughc on July 18, 2023

    Very easy and tasty teriyaki sauce. My teriyaki loving husband really liked it. I let mine simmer quite a bit longer than the recipe states to become a little thicker. There is no need ever to buy teriyaki sauce again. The recipe makes enough for two recipes of the green bean and tofu dish in this cookbook. I will freeze half and use it with another stir fry. With a jar of this in the freezer I will be able to make dinner out of scraps from the refrigerator one night.

• Crispy cabbage pancakes

  • westminstr on February 11, 2022

    I love this kind of vegetable fritter even though I rarely make it. I thought these were good. Not sure how to compare to other recipes since I make them infrequently. Maybe a bit on the doughy side (all purpose flour) but flavor was good. Dipping sauce was easy & went well. O even ate it and I don’t think he’s ever eaten cooked cabbage before! However E didn’t like them too much. Served w miso sweet potatoes. They would not be enough on their own.

  • lholtzman on September 08, 2024

    This is a recipe I make often if I have cabbage and am short on ingredients. It’s delicious, filling, easy, and child friendly.

  • KateS27 on May 07, 2026

    I thought these were yummy! They came out a bit larger than I anticipated and I couldn’t get them quite as crispy as I wanted, but I also veganized them and used Just Egg instead of egg - so I’ll need to play around with that. The flavor is great though and I really liked the sauce too! For that I used a homemade cashew cream as the base instead of the mayo.

• Basic baked tofu

  • breakthroughc on February 16, 2022

    Hands down the best tofu I've ever made. It was crisp and flavorful and very easy. I will use this method of cooking tofu for lots a different dishes.

• Salsa fresca

  • westminstr on March 10, 2022

    Had to leave out the onions. Why the red wine vinegar? Lime juice would be better. It was fast & easy.

  • lholtzman on April 05, 2026

    Really tasty topping for burrito bowls. I served a an optional topping for the Spicy-Tangy-Smoky Pinto Bean Bowls. I subbed a shallot for the white sweet onion and Serrano pepper for the jalapeño. I made this with vine-ripened tomatoes in April in New England. Probably better with peak season tomatoes, but I find salting tomatoes brings out the flavor a lot.

• The creamiest hummus

  • westminstr on March 14, 2022

    This was a pretty solid hummus recipe. Used home cooked chickpeas which could have cooked a bit more. Need to adjust garlic, lemon for personal taste, but it worked pretty well.

  • KateS27 on April 17, 2026

    I added a bit more salt and lemon and also some chipotle in adobo. It isn’t my absolute favorite hummus, but it’s still tasty! Definitely creamy!!

• Spicy chickpeas with tomatoes and greens

  • westminstr on April 07, 2022

    This was … ok. It was really salty for some reason (I think the curry powder) & I wouldn’t repeat.

• Mushroom-bok choy packed fried rice

  • westminstr on March 04, 2025

    Made bc I had a large amount of leftover rice, and it had more flavor than expected. My veg were shiitake, snap peas & tofu. Served w a large salad but it would have been enough on its own.

  • lholtzman on June 18, 2024

    This had a lot of flavor and a bit of kick. I used white Jasmine rice because I had a lot left over and I’m not a huge fan of brown rice. For the mushroom powder I used Trader Joe’s umami powder.

• Yogurt flatbread

  • westminstr on May 24, 2026

    I made this with 1/2 cup whole wheat flour & 1 cup regular yogurt (instead of Greek). The dough is sticky and requires a lot of flour to roll out. It’s not easy to handle. I had best luck cooking them on 6, higher temps burned before cooking through. I should try different recipe bc these are messy & a pain. I chose bc they did not require yeast - looks like six seasons also has a no yeast version that might be better.

  • breakthroughc on February 07, 2023

    I have tried this recipe twice without success. The dough is just too sticky to work with and you can’t roll it.

• Tofu with broccoli and spicy peanut sauce

  • MollyB on March 23, 2022

    Quite good! I really liked the peanut sauce, and the tofu cooking method worked perfectly. I roasted broccoli instead of cooking it in the pan after the tofu, and that had the broccoli and tofu ready at the same time (though it did get an extra pan dirty).

  • joeljkp on July 17, 2022

    A pretty easy dinner if you have some broccoli and tofu available - well-liked by the family. I served it over rice. Some lessons here: I mixed the tofu glaze in a cast-iron skillet that was already hot, so it caramelized and dried before I had the tofu ready. Better to mix the glaze in a small bowl and put it and the tofu in the pan basically together. The recipe also isn't clear on the broccoli florets vs. stems. I chopped the florets into 1/2-1 in pieces, then sliced the stems, and cooked everything together. The tenderness wasn't keeping up with the browning that way, so I put on the lid for a couple minutes at the end.

  • coryelizabeth on May 02, 2022

    Loved this. There are lots of recipes similar to this, but this was approachable, straightforward, and delicious. Will certainly make again.

• Spicy peanut sauce

  • MollyB on March 23, 2022

    Great sauce! It was hard to stop eating this when I was tasting it for seasoning! I used sriracha for the hot sauce - I might try some chile-garlic paste next time.

• Crispy smoky tofu sandwiches

  • joeljkp on July 26, 2022

    These were easier than the recipe seems - though watch out for the marinade step. As written this takes 2-24 hr of forward planning. I used frozen (and thawed), pressed extra firm tofu and sliced it into two planks, so twice as thick as the recipe suggests. But the tofu was crumbly enough that I'm not sure how thinner patties would have held up through the flipping and frying. I fried up the extra trimmings also and these were really good as dippers in the sriracha mayo.

  • coryelizabeth on May 02, 2022

    These were great. I'm not convinced they needed the slaw on top, but that certainly added another layer of flavor and crunch.

  • sophie_lfm61y on April 07, 2026

    These were yummy and pretty easy to put together. Used the air fryer instead of pan frying and it worked wonderfully to get a nice crisp tofu. Also used crushed cornflakes instead of panko after realizing I was out of panko, worked great.

  • lholtzman on June 02, 2026

    Delicious recipe for a cookout. Kids found it a little spicy.

  • breakthroughc on April 30, 2022

    We liked these. I did not marinate the tofu as I had not planned ahead. I did press it for a half hour. The breading was flavorful and it was a tasty sandwich. I also did not make the slaw, but did make the sriracha mayo. I served it with lettuce tomato and avocado. Definitely will make again and try marinating the tofu. I don't know if I will bother with the slaw.

  • skvalentine on November 22, 2022

    I liked these a lot. Unfortunately my tofu-hating kids did not. I keep looking for that recipe that will convince them to like tofu, but this was not it.

• Dill slaw

  • joeljkp on July 26, 2022

    Nice tasty slaw, and easy if you have the dill handy. I inadvertently skimped on the cabbage I think, so it ended up soupy in all the dressing. Definitely bias toward more cabbage or less dressing.

  • lholtzman on June 02, 2026

    Yummy slaw. Good for topping a burger or as a side dish. Does not keep well past the first day.

• Roasted eggplant and tomatoes with miso-tahini sauce

  • shep0012 on August 02, 2025

    I made this exactly as written except I subbed zucchini for eggplant. I didn’t love the sauce with the roasted tomatoes or with the zucchini. I think it would be better with root veggies. However, I added some seasoned rice wine vinegar to the sauce the next day and it made an amazing salad dressing.

• Quiche #2: artichoke-Parm

  • Jviney on April 15, 2024

    This was okay although very quick and that was helpful. I think an acid like lemon juice would do wonders for it.

  • breakthroughc on September 23, 2023

    I like the other quiche in this book better, but it is good. I like that her quiches are on the thin side and cook pretty quickly. I would leave out the red pepper flakes next time as they were more of a distraction than a nice added flavor.

• Roasted beets with herby yogurt and pistachios

  • Jviney on July 26, 2022

    I really enjoyed this, made it for myself because no one else in the family would try it. The yogurt has a nice kick from the horseradish and it all works together really nicely. Nice recipe.

• Sweet-hot chili glaze

  • hbakke on June 22, 2022

    Nice, simple sauce. Spicy, but on the sweeter side. I thought it paired well with this books Eggplant and tofu recipe.

• Pickled onions

  • lholtzman on September 25, 2025

    I like this recipe for pickled onions. It’s not too acidic.

• All-purpose vinaigrette

  • lholtzman on July 31, 2024

    This is very easy. I like it was with white balsamic vinegar and honey.

  • skvalentine on August 14, 2024

    Excellent easy recipe (my 11 year old prepared it). Balsamic vinegar version was delicious on a strawberry spinach salad.

• Tofu bánh mì

  • lily_z5lwe7 on April 16, 2026

    Jicama is great in the pickled mix! Also add avocado

• Andy's spicy diced potatoes

  • skvalentine on March 12, 2023

    This was a good way to use up some past-their-prime potatoes. I cooked them in batches, though, because I would have needed a pan the size of my stovetop in order to cook them in a single layer! We ate them in breakfast burritos.

• Pizza dressing

  • Rachel_ on March 09, 2026

    Substituted apple cider vinegar