Notes about Recipes in this book

• Cashew oat waffles with caramelized apples

  • msl521 on January 15, 2023

    These were hearty and yummy, but not fully preschooler approved.

• Rosemary white bean croquettes with roasted fennel and white wine jus

  • patioweather on May 04, 2024

    This recipe was a journey. It's complicated, with multiple components. It uses an unnecessary amount of ingredients like wheat germ, flour, and breadcrumbs all in the croquettes, and two different types of mustard. You also make four cups of jus to only use a drizzle. After all my complaining, though, the results were great. My friend said I served her a Michelin star meal.

• French lentil soup with capers and fried pine nuts

  • patioweather on August 16, 2018

    I have an old note I made in the book that says "this is the only lentil soup that we like." I don't think that's true anymore, but it's a pretty good recommendation for this particular recipe.

• Thai coconut curry soup with chickpeas, Thai basil, and kaffir lime leaves

  • Acarroll on May 29, 2022

    This had a great depth of flavor and was wonderful with vegan grilled cheese. I made 2 mistakes though that I'll share in case it helps someone else! It didn't specify whether to use fresh or dried lime leaves. I used dried because I had them, I just roughly chopped the dried leaves. Getting a bite of that was overpowering, so I would guess that either fresh lime leaves would be better, or cooking the leaves in the soup whole and then picking them out before serving. Also, my soup was too spicy, and I have a high tolerance for heat. I eyeballed the amount of curry paste and it was also a brand I haven't used before, so I'm not sure if it was quantity or type, but I will be more careful next time.

  • Tubathecuba on January 22, 2026

    Used half the curry paste amount (ran out) so added in some thai-flavored hot sauce, plus some fresh chiles and spinach at the end. I used frozen lime leaves and picked them out at the end. The soup was delicious - creamy and comforting, but still fresh and vibrant in flavor. My only change would be to add the Thai basil towards the end, as I think cooking it too long mellows it out too much, and you lose that herbal-ness.

• Cheesy broccoli soup with smoky sunflower chorizo

  • patioweather on August 16, 2018

    I made this long ago but I see that I left myself a note in the book saying I really enjoyed it.

• Korean barbecue seitan

  • patioweather on August 16, 2018

    I made this long ago but I see that I left myself a note in the book saying I really enjoyed it.