Notes about Recipes in this book

• Baked crunchy blackberry oatmeal 1

  • mlhvoss on January 18, 2017

    I only added 1 1/4 C Almond Milk and 1 egg, and walnuts instead of hazelnuts, plus some shredded coconut. Was a delicious and very adaptable recipe

• Flour-free banana and coconut pancakes

  • cilantrolime on October 20, 2014

    It is too eggy. It's fine if you LOVE eggs,but I find them overpowering. I'd go back to flour pancakes.

• Quinoa, cauliflower and ramsons cakes

  • Astrid5555 on April 29, 2014

    The mixture was very crumbly and did not hold together, so I pressed it into cookie cutters to get some patties which I then transfered to the pan with a big spatula. End result was really delicious!

• Maple-tossed beluga lentil salad

  • milgwimper on June 30, 2020

    This was good. I would suggest adding something bright or add more lemon juice if you skip the Rhubarb. As it gives it a bright and tangy taste. It can be a substantial lunch or dinner on it's own with the lentils, we made them with beluga lentils. The texture was good but a rib sticker.

• Hazelnut, aubergine and mushroom parcels

  • WandaA on February 25, 2016

    My husband and I enjoyed this recipe as a side dish. Both our childeren didn't. It has subtle fall flavours but at the same time very full of flavours. It isn't for everybody but if you love earthy dishes this one is a good one. I made the recipe for 4 but it was way too much as a side dish. I couldn't even imagine to fold the right amount in the pieces of paper. You can definitely make a lot more parcels from this recipe than 4.

• Mascarpone beanotto with oyster mushroooms and spinach

  • VineTomato on October 21, 2017

    What a winner! This was totally delicious. I made a couple of subs: chestnut mushrooms instead of oyster mushrooms, and borlotti instead of cannellini beans. I also left out the white wine as we didn’t have any at home, and added some grated pecorino at the end. Will be making this one again, and again!

• Quinoa and vegetable chorizo salad

  • VineTomato on May 14, 2017

    We were excited to try out the chorizo sausages, but were disappointed in the flavour. I love both chorizo and the quorn veggie chorizo slices you get in the UK - wanting to try and eat healthier and less processed we thought this sounded ideal. The process of making the sausages was a novel experience and quite a bit of fun. Be warned, they do not look very appetising at all and the cooking process is a little involved. You need cheese cloth and twine to be able to boil the sausages before the frying stage. They came together well, but lacked flavour, even with the smoked paprika I added in addition to the recipe. It was disappointing given the ingredients I expected more flavour. We served with black beans, rice and salad rather than the quinoa salad. I have a few left for the freezer and will probably try this recipe in a couple of weeks. For us, the chorizos are not a do again.

• Orange-kissed seed crackers

  • juliet_496g8u on April 06, 2026

    These are lovely!